The wine which can be found on the market must be chemically and microbiologically stabile. The presence of dissociated and non-dissociated tartaric acid and potassium and calcium ions in the wine are the main cause of potential tartaric instability of wine, which manifest itself in a form of crystal sediment on the bottom of the bottle. This can repel consumers and, in some countries, can be indicator of a bad winemaking practice, while in some instances can be one of the requirements for market appearance of the product. Tartaric stability of wine can be determined true cold storage on the -4°C for 72 hours and with conductometry by the determined protocol. For the determination of tartaric stability in wine, samples of Graševina wine vintage 2021. made by Kutjevo d.d. were used. The influence of the KHT (potassium hydrogen tartrate) and temperature of the solution on the conductivity was determined with 10 g/L of KHT used in the tests at the range of temperatures from 0 to -4 °C. Conductivity was measured before and after the addition of KHT. The latter measurement was done after 4 min of stirring after the addition. Change in electroconductivity was determined by the formula % = {( before addition KHT –  after addition KHT)/  before addition KHT} x 100%. If the value % in the case of white wines was lower than 4%, the wine can be considered stable on tartrates. In the case of red wines, this threshold is 5%. The goal was also to determine the effect of temperature on the crystallization process and the precision of conductometry in the assessment of tartaric stability of wine.