The tartaric stability via ionic separation is a technique that exploits as a driving force an electric field acting inside a system of membranes.
The employed membranes are of a selective kind, they don’t have a real function of wine filtration, but they only separate the contained ions and isolate the electrodes employed to create the magnetic field.
The activation of the mechanism of ionic separation is dependent upon physical-chemical parameters (potential of electric field, electrolytes charge, etc..), while the system of cold stabilization is linked to the principle of separation trough crystallization, that may be disturbed by various factors: colloids in general, substances with polyphenolic origin, alcohol etc...
Therefore the cold tartaric stabilization is not a system parameterizable with certainty. It must be stressed that all the agents disturbing crystallization, do not have instead any effect on the parameters regulating the tartaric stability, therefore tartaric stability on membrane is perfectly measurable in every situation.
The cold tartaric stabilization leads to an intensity of separation of ionic species which is the one allowed for by the specificity of the treated wine, whereas the tartaric stability on membrane can reach the ionic separation level required by the wine-cellar technician. It is therefore possible to obtain, through the tartaric stabilization on membrane, stability levels that are extremely certain and unthinkable with the cold technique, on any oenological matrix.
More generally, the tartaric stability on membrane, differently from the cold tartaric stability, stabilizes the product at room temperature, does not denature the colloids with proteic matrix, does not affect the colouring substances, does not alter the colloidal structures that are notoriously important as they support fragrances and constitute a fundamental part of the structure of a wine.