Tartaric acid is a key organic acid in wine, playing a crucial role in its characteristics. However, excessive tartaric acid can form insoluble salts and precipitate as crystals, affecting wine quality and consumer appeal. Therefore, tartaric acid stabilization is essential for maintaining wine quality. Current methods for tartaric acid stabilization include cold stabilization, ion exchange treatment, electrodialysis, and the addition of exogenous components such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein, and potassium polyaspartate. This review summarizes the origin of tartaric acid in wine, factors influencing its stability, detection methods, and stabilization treatments, as well as their effects on wine sensory quality. The goal is to provide a theoretical basis for selecting appropriate tartaric acid stabilization methods. Tartaric acid is naturally present in grapes and is converted from L-ascorbic acid. It exists in three forms in wine: free tartaric acid (H₂T), hydrogen tartrate (HT⁻), and tartrate (T²⁻). The proportion of these forms depends on the pH level. In wine, HT⁻ is the dominant form, making up 50–70% of total tartaric acid. HT⁻ and T²⁻ can react with K⁺ and Ca²⁺ to form precipitates such as potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). KHT is the main tartar crystal in wine, and its solubility is influenced by temperature, alcohol content, and pH. CaT can also form, but its solubility decreases over time, leading to potential instability. Factors affecting tartaric acid stability include wine composition, pH, temperature, alcohol content, and oxygen content. Colloidal substances such as proteins, tannins, and saccharides can influence tartarate precipitation. pH affects the dissociation state of tartrate, with higher pH increasing the concentration of ionic forms and the risk of tartar formation. Temperature influences the solubility of KHT and CaT, with lower temperatures promoting crystallization. Alcohol content inversely affects tartar solubility, reducing stability. Oxygen content can lead to oxidation of phenols, which may induce tartar nucleation. Detection methods for tartaric acid include high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC). These methods allow for the quantification of tartaric acid and other organic acids in wine. Stabilization methods include the 'subtraction' strategy, which reduces tartarate concentration through cold stabilization, ion exchange, and electrodialysis, and the 'addition' strategy, which involves adding stabilizers such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannopTartaric acid is a key organic acid in wine, playing a crucial role in its characteristics. However, excessive tartaric acid can form insoluble salts and precipitate as crystals, affecting wine quality and consumer appeal. Therefore, tartaric acid stabilization is essential for maintaining wine quality. Current methods for tartaric acid stabilization include cold stabilization, ion exchange treatment, electrodialysis, and the addition of exogenous components such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein, and potassium polyaspartate. This review summarizes the origin of tartaric acid in wine, factors influencing its stability, detection methods, and stabilization treatments, as well as their effects on wine sensory quality. The goal is to provide a theoretical basis for selecting appropriate tartaric acid stabilization methods. Tartaric acid is naturally present in grapes and is converted from L-ascorbic acid. It exists in three forms in wine: free tartaric acid (H₂T), hydrogen tartrate (HT⁻), and tartrate (T²⁻). The proportion of these forms depends on the pH level. In wine, HT⁻ is the dominant form, making up 50–70% of total tartaric acid. HT⁻ and T²⁻ can react with K⁺ and Ca²⁺ to form precipitates such as potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). KHT is the main tartar crystal in wine, and its solubility is influenced by temperature, alcohol content, and pH. CaT can also form, but its solubility decreases over time, leading to potential instability. Factors affecting tartaric acid stability include wine composition, pH, temperature, alcohol content, and oxygen content. Colloidal substances such as proteins, tannins, and saccharides can influence tartarate precipitation. pH affects the dissociation state of tartrate, with higher pH increasing the concentration of ionic forms and the risk of tartar formation. Temperature influences the solubility of KHT and CaT, with lower temperatures promoting crystallization. Alcohol content inversely affects tartar solubility, reducing stability. Oxygen content can lead to oxidation of phenols, which may induce tartar nucleation. Detection methods for tartaric acid include high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC). These methods allow for the quantification of tartaric acid and other organic acids in wine. Stabilization methods include the 'subtraction' strategy, which reduces tartarate concentration through cold stabilization, ion exchange, and electrodialysis, and the 'addition' strategy, which involves adding stabilizers such as gum arabic, metatartaric acid, carboxymethyl cellulose, mannop