Tartaric acid is a crucial component in wine, contributing to its flavor, aroma, and stability. However, excessive tartaric acid can lead to the formation of insoluble tartrate salts, which can affect the appearance and consumer appeal of the wine. Therefore, maintaining the stability of tartaric acid is essential for ensuring wine quality. This review article discusses the origin of tartaric acid in wine, factors influencing its stability, detection methods, and various stabilization techniques. **Key Points:** 1. **Origin of Tartaric Acid:** Tartaric acid is primarily derived from grape leaves and berries, with grapes being the main source. It is synthesized through two main pathways: the conversion of L-ascorbic acid and subsequent steps to form tartaric acid. 2. **Stability Factors:** The stability of tartaric acid is influenced by wine composition, including the concentrations of K⁺, Ca²⁺, and tartaric acid conjugated bases, as well as colloidal substances like proteins, tannins, and saccharides. pH, temperature, alcohol content, and oxygen levels also play significant roles. 3. **Detection Methods:** High-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC) are commonly used methods for detecting tartaric acid in wine. Each method has its advantages and limitations. 4. **Stabilization Techniques:** - **Subtraction Strategy:** Methods like cold stabilization, ion exchange treatment, and electrodialysis aim to reduce the solubility of tartrate by removing K⁺, Ca²⁺, and tartaric acid conjugated bases. - **Addition Strategy:** Stabilizers such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein, and potassium polyaspartate are added to inhibit tartrate precipitation. These stabilizers work by forming complexes with metal ions or competing with them for binding sites. The article also discusses the effects of these stabilization methods on the sensory quality of wine, emphasizing the importance of balancing tartaric acid stability with the desired sensory characteristics. The review aims to provide a comprehensive basis for selecting appropriate tartaric acid stabilization methods and advancing new technologies in wine production.Tartaric acid is a crucial component in wine, contributing to its flavor, aroma, and stability. However, excessive tartaric acid can lead to the formation of insoluble tartrate salts, which can affect the appearance and consumer appeal of the wine. Therefore, maintaining the stability of tartaric acid is essential for ensuring wine quality. This review article discusses the origin of tartaric acid in wine, factors influencing its stability, detection methods, and various stabilization techniques. **Key Points:** 1. **Origin of Tartaric Acid:** Tartaric acid is primarily derived from grape leaves and berries, with grapes being the main source. It is synthesized through two main pathways: the conversion of L-ascorbic acid and subsequent steps to form tartaric acid. 2. **Stability Factors:** The stability of tartaric acid is influenced by wine composition, including the concentrations of K⁺, Ca²⁺, and tartaric acid conjugated bases, as well as colloidal substances like proteins, tannins, and saccharides. pH, temperature, alcohol content, and oxygen levels also play significant roles. 3. **Detection Methods:** High-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC) are commonly used methods for detecting tartaric acid in wine. Each method has its advantages and limitations. 4. **Stabilization Techniques:** - **Subtraction Strategy:** Methods like cold stabilization, ion exchange treatment, and electrodialysis aim to reduce the solubility of tartrate by removing K⁺, Ca²⁺, and tartaric acid conjugated bases. - **Addition Strategy:** Stabilizers such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein, and potassium polyaspartate are added to inhibit tartrate precipitation. These stabilizers work by forming complexes with metal ions or competing with them for binding sites. The article also discusses the effects of these stabilization methods on the sensory quality of wine, emphasizing the importance of balancing tartaric acid stability with the desired sensory characteristics. The review aims to provide a comprehensive basis for selecting appropriate tartaric acid stabilization methods and advancing new technologies in wine production.