ReviewFood chemistry: X2024
Research progress of tartaric acid stabilization on wine characteristics.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine.Food chemistry: X · 2026Article
- Methanol Mitigation in Kiwifruit Wine Fermentation Through Process Regulation: Effects on Physicochemical Properties and Aroma Characteristics.Foods (Basel, Switzerland) · 2026Article
- Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects.Food chemistry: X · 2026Review
- Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability.Journal of agricultural and food chemistry · 2026Review
- SOMolecules (Basel, Switzerland) · 2026Article
- Aroma enhancement in fig wine through sequential fermentation withFood chemistry: X · 2026Article
- Review
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- A poly(3-methylthiophene)/borophene hybrid for tartaric acid detection.RSC advances · 2025Article
- The Effect of Varying Durations of Post-Harvest Cryogenic Treatments on the Quality of Cabernet Sauvignon Wines.Foods (Basel, Switzerland) · 2025Article
- Revisiting the Thermal Behavior and Infrared Absorbance Bands of Anhydrous and Hydrated DL-Tartaric Acid.Molecules (Basel, Switzerland) · 2025Article
- Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar.Foods (Basel, Switzerland) · 2025Article
- Advancing Stable Isotope Analysis for Alcoholic Beverages' Authenticity: Novel Approaches in Fraud Detection and Traceability.Foods (Basel, Switzerland) · 2025Review
- Effects of Different Shaping Methods and Loading on Fruit Quality and Volatile Compounds in 'Beibinghong' Grapes.Foods (Basel, Switzerland) · 2025Article
- Review
- Correlation analysis between quality characteristics and rhizosphere microorganisms of different wine grape varieties during their ripening phase.Frontiers in microbiology · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tartaric acid is one of the characteristic acids in wine, playing a crucial role in wine characteristics. However, superabundant tartaric acid will form insoluble salts and precipitate in the form of crystals, affecting consumers' purchasing appetite. Therefore, tartaric stability is also one of the important indices for controlling the wine quality. At present, the main processing methods for tartaric stability include cold stabilization, ion exchange treatment, electrodialysis and the addition of exogenous components (gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein and potassium polyaspartate). This review summarizes and analyzes the origin of tartaric acid in wine, factors influencing the tartaric stability, detection methods, treatments for tartaric stabilization, and the effects of these methods on the sensory quality of wine. Comparing the effects of these methods on wine quality can provide a basis for the further study of tartaric stabilization methods in order to select an appropriate tartaric stabilization method.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.