Tartar, also known as wine lees or potassium tartrate, is a natural byproduct that forms during the wine fermentation process. It appears in the form of crystals that can settle on the walls of barrels, bottles or even at the bottom of the wine container. Although tartar is completely safe and does not affect the taste of wine, its presence in bottles may seem unattractive to consumers. Therefore, many winemakers strive to remove this sediment before bottling the wine.

Installation of wine stone
Tar setting is a controlled process that allows it to settle in the winery to prevent it from appearing in the finished product.

Chilling the wine: The most common method is to chill the wine to a low temperature (around -4°C - -8°C) for several weeks. This allows the potassium tartrate to form crystals that settle to the bottom of the container.

Filtration: After the tartar has settled, the wine is filtered to remove the sediment. This method ensures the purity of the wine before it is bottled.

Use of inhibitors: In some cases, crystallization inhibitors such as potassium metabisulphite are added to prevent tartar formation. They delay the formation of crystals, which makes the sediment less noticeable.

Removal of tartar
If tartar still appeared in the finished wine, there are methods for its removal:

Pouring the wine: The easiest way is to carefully pour the wine into another container, leaving the sediment at the bottom. This method is suitable for small quantities of wine.

Filtration: The use of special filters to remove wine stone is suitable for larger-scale winemaking. It is important to remember that repeated filtration can affect the aroma and taste properties of the wine.

Decantation: When serving wine, you can use a decanter - a special vessel for decanting wine, which allows you to leave the sediment in the bottle.

Prevention of tartar formation
To prevent the formation of tartar at the stages of wine production and storage, it is recommended:

Temperature control: Storing wine at a stable temperature helps minimize the risk of crystal formation.

Optimal acidity level: The acidity balance of the wine helps to avoid the formation of tartar.

Use of clean containers: Regular cleaning and disinfection of wine storage containers prevents the accumulation of tartar.

Conclusion
The installation and removal of wine stone are important processes for maintaining the quality of wine and its attractive appearance. Control over these aspects allows winemakers to offer consumers a clean, transparent product that will satisfy the highest demands. Thanks to the use of modern technologies and methods, reducing the amount of tartar in wine has become more affordable and effective.