VinoStab® production is subject to the optimum degree of polymerisation and substitution of the carboxymethylcellulose. This optimises the treated wines’ filtration characteristics, whilst simultaneously achieving the best stabilisation effect. Treating wine with VinoStab® suppresses crystallisation and precipitation of tartar in a long term. VinoStab®’s stabilising effect depends on oversaturation of the wines to be treated. At saturation temperatures of > 20 °C the stabilising effect may be insufficient when the wine is exposed to extreme cold at a later date.