Contact method

Term for the stabilisation of wines by adding finely ground contact tartrate for the purpose of deacidification. These so-called "seed crystals" accelerate crystallisation precipitation. As a rule, 4 g/l of tartrate crystals are added with simultaneous cooling to approx. 0 °Celsius (stabilisation temperature). Excess tartar accumulates on the seed crystals within two hours and is precipitated. Before the wine is heated, the contact tartrate and the newly formed tartrate must be removed using filtration (silica cure filter) or a separator. Contact tartar can be used several times, but its effectiveness decreases after each use. Two other methods for tartrate stabilisation are electrodialysis and cold stabilisation (see under Schönen).

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

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Contact method

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