Tartar refers to calcium salt (calcium tartrate) or potassium salt (potassium hydrogen tartrate), both of which can occur through the combination of tartaric acid with calcium or potassium.

While this may be tolerable in still wines as an indicator of a high mineral content, the “wine diamonds” are undesirable in sparkling wines.

To control the wine stabilization process, Rotkäppchen-Mumm uses ILM-2 conductivity meters from NEGELE.

Technical Article