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Cream of tartar

Granular crystallizer that accelerates the crystallization and precipitation of potassium bitartrate in chilling wines.
Technical sheet
Safety data sheet
Cream of tartar is an odorless, insoluble granular crystallizer. This compound accelerates the crystallization and precipitation of potassium bitartrate in wines during the cooling phase. Main benefits:
  • Mechanism of action: cream of tartar acts through the presence of potassium salts, which change the pH, disrupting the supersaturation equilibrium during the cooling process. This prevents the excessive formation of microcrystals, which act as crystallization nuclei for new cremore crystals. These larger crystals aggregate, facilitating precipitation.
  • Reduced chilling time: the use of cream of tartar significantly reduces the chilling time of wines, accelerating the clarification process by 3-4 days.

Creamy-white potassium salts.
Monopotassium Tartrate KH5C4O6- E336(i)

200-400 g/hl.

Dissolve the dose in water or wine at a ratio of 1:10 or 1:20 and add it during pumping over to the mass to be treated in the final cooling stage.
Warning: maximum values are advisable in young wines or for wines where extremely short stabilization times are required.
Preliminary laboratory tests are recommended.

1 kg and 25 kg bag.
Store in a cool, dry place.

Cream of tartar is an odorless, insoluble granular crystallizer. This compound accelerates the crystallization and precipitation of potassium bitartrate in wines during the cooling phase. Main benefits:
  • Mechanism of action: cream of tartar acts through the presence of potassium salts, which change the pH, disrupting the supersaturation equilibrium during the cooling process. This prevents the excessive formation of microcrystals, which act as crystallization nuclei for new cremore crystals. These larger crystals aggregate, facilitating precipitation.
  • Reduced chilling time: the use of cream of tartar significantly reduces the chilling time of wines, accelerating the clarification process by 3-4 days.

Creamy-white potassium salts.
Monopotassium Tartrate KH5C4O6- E336(i)

200-400 g/hl.

Dissolve the dose in water or wine at a ratio of 1:10 or 1:20 and add it during pumping over to the mass to be treated in the final cooling stage.
Warning: maximum values are advisable in young wines or for wines where extremely short stabilization times are required.
Preliminary laboratory tests are recommended.

1 kg and 25 kg bag.
Store in a cool, dry place.

Don't forget these options:

Complex Gum

for an alternative protection mechanism

Show more
Complex Gum 3.0

for an alternative protective mechanism and protective action against tartaric precipitates as well

Show more

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