Cold stabilization
/kōld stəˌbīləˈzāSHən/
Cold stabilization is a winemaking process that prevents tartrate crystals from forming in wine after bottling. It involves chilling the wine to near freezing temperatures to precipitate out potassium bitartrate and other tartaric acid salts, which are then removed.
Examples
- A winemaker chilling a batch of Sauvignon Blanc to 0°C for several days to precipitate out tartrate crystals.
- Using cold stabilization to prevent the formation of 'wine diamonds' in a bottle of Chardonnay.
Etymology
The term 'cold stabilization' derives from the process itself, which involves cooling ('cold') the wine to a stable state where tartrate crystals will not form later ('stabilization'). The practice became more common in the 20th century as winemakers sought to improve the clarity and stability of their wines.
Usage Notes
Cold stabilization is a standard practice in the wine industry, particularly important for white and rosé wines, to ensure clarity and prevent sediment after bottling.