Heat stabilization
/hiːt ˌsteɪbələˈzeɪʃən/
Winemaking, Stability, Quality-Control, Chemistry, Production•Last updated April 1, 2025
Heat stabilization is a process in winemaking that prevents the formation of potassium bitartrate crystals in wine after bottling by heating the wine to precipitate out these crystals beforehand.
Examples
- A winemaker may heat the wine to 60°C (140°F) for a short period to precipitate out tartrate crystals.
- Heat stabilization is often used in conjunction with cold stabilization to ensure maximum clarity in premium white wines.
Etymology
The term 'heat stabilization' combines 'heat,' referring to the application of warmth, and 'stabilization,' from the Latin 'stabilis,' meaning firm or steady. It was first used in the context of winemaking in the mid-20th century as techniques for managing wine stability became more sophisticated.
Usage Notes
Heat stabilization is particularly important for white and rosé wines, which are often served chilled and where clarity is prized.