Revolutionary new product for tartrate stabilisation

Karien O'Kennedy - 01 Aug 2017

A new product containing the active ingredient potassium poly-aspartate (KPA) will be on the market soon. It has been legalised by the OIV for use to prevent tartrate crystal formation in white and red wines.

Polyaspartate to avoid tartrate precipitation

stabiWine - 18 Aug 2016

The technological, economic and environmental characteristics of PAA are providing very significant advantages on all present practices. Once authorized, tartaric stabilization through addition of PAA is expected to become the first choice for a very large number of wine producers in Europe, especially among small and medium size facilities.

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