Florencia Cremades, Gianni Triulzi, Giorgia Quinterno, Alessandra Basana, Barbara Scotti, and Lorenza Allen*
*Enartis, 7795 Bell Road, Windsor, CA, 95492 (lorenza.allen@enartis.com)

The study addresses the critical challenge of calcium tartrate precipitation in white and rosé wines, an issue exacerbated by climate change. Due to the complexity of the processes involved in this phenomenon, there was no easily applied method available to define calcium tartrate instability. Research from Enartis introduces a groundbreaking evaluation method to obtain calcium tartrate stability, incorporating a comprehensive analysis of the effect of wine pH on tartaric acid dissociation and calcium tartrate formation. This new stability test for calcium tartrate provides more accurate prediction of potential instability.

The research also explores an innovative treatment strategy for wines exhibiting calcium instability. This involves the application of micronized calcium tartrate, proving its efficacy in reducing calcium concentration and enhancing wine stability. This approach to managing calcium tartrate stability was successful, confirming both the accuracy of the new test and the efficacy of micronized calcium tartrate in stabilizing solutions. This research marks a significant advancement in the wine industry’s ability to predict and manage calcium tartrate instability, offering practical solutions for winemakers grappling with the implications of climate change on wine quality.

Funding Support: Enartis