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An Alternative to Cold Stablisastion (STARS Tartrate Removal)

 

Removing tartrate crystals from wine prior to bottling has become a vital link in the production. The most accepted way of doing so has been to cold stabilise down to minus 3 or 4 degrees, for a period of seven to 10 days. A long and costly expense. But now there is an alternative.

Tartrate crystals do not affect the wine in any way, other than cosmetically. There is no evidence that what are referred to as “wine diamonds” impact on flavour, aroma or clarity. But they are a turn off for the consumer, who may think the crystals are glass segments, or a sign of a bad batch.

 

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French technology could save NZ wine industry millions of dollars

 

A Gisborne company has made a big investment in technology that could save the wine industry millions of dollars in electricity alone. The French-designed tartrate removal system, known as STARS, is already receiving good feedback as it travels the country, says Armourtech director Guy Rutledge.

 

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Reaching for STARS (NZ Grapegrower)

 

After extensive trials in wineries throughout the country, a tartrate removal machine that stabilises wine in preparation for bottling is starting to receive strong support from the winemaking community, said Guy Rutledge of Armourtech.

 

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