Cold stabilization is a common method used to avoid tartaric acid crystals from forming in bottled wine, but this technique shows some inconveniences on the sensory characteristics and energy cost. In the present research, the tartaric stabilization in Sicilian white wines, with a recently permissible molecule in oenology, was studied: the potassium polyaspartate (PAK). The PAK has a negative charge at wine pH and allows to sequester the K+ cations; consequently it inhibits the formation and the growth of potassium bitartrate crystals. PAK is a relatively small polymer; perfectly microfiltrated and does not allow the filling phenomena in filtration membranes. The adding of PAK allowed to reduce almost all the tartaric precipitations on very unstable wines, regardless of the chemical-physical characteristics of the treated white wines. The stability of PAK, after thermal stress of the wine added to this polymer, was confirmed evaluating different analytical parameters such as pH, total acidity and buffer power, while variations in the conductivity of wines seemed to indicate a residual tartaric instability. In conclusion, the use of PAK makes possible to improve the sensory characteristics of wines, considering lower losses of tartaric acid and potassium, which are important for acid perception and acid persistence (buffer power), as well as reducing production costs and low environmental impact.