International Code of Oenological Practices

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Calcium tartrate treatment

II.3.3.12 Calcium tartrate treatment


  • Calcium tartrate: processing aid


Addition of calcium tartrate to wine.


to contribute to the tartaric stabilisation of wine by decreasing the content of potassium hydrogenotartrate and calcium tartrate.


a)        The dose used must be inferior to 200g/hl.

b)       The treatment is carried out by calcium tartrate addition, stirring and artificial cooling of the wine followed by the separation with crystals formed by physical means.

c)        Calcium tartrate must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV: