Crème De Tackt

Crème De Tackt

Tartaric stabilization of wines with regards to potassium and calcium

CHARACTERISTICS

A formulation of potassium bitartrate (E336) and calcium tartrate. For the tartaric stabilization of still or base wines in relation to excess potassium and calcium that can lead to crystallization in bottles.

APPLICATIONS

CREME DE TACKT is suitable for unstable still and base wines due to high amounts of potassium bitartrate and neutral calcium tartrate which pose risks of crystallization in bottles.
CREME DE TACKT is particularly efficient when used during cold soaking or when continuous cold stabilization is applied if calcium concentrations are slightly above (< 20 mg/l) safety threshold values (max 60 mg/L for red and rosé wines and max 80 mg/L for white wines).
Calcium levels vary depending on several factors such as terroir, grape variety and enological practices.