Stabilization

Cold Stabilization, Tartrate crystals and Wine
Some aspects of the wine community are strictly about appearance. Labels do not affect the flavor of a wine at all, yet they can often be a big part of the purchase decision.

Cold stabilization
From EncycloWine
Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine.

Stabilization
The process of removing unwanted substances before bottling so they won't cause haziness or crystal formation in the finished wine.
Starter
A batch of active yeast that is used to begin fermentation.

stabilization, umbrella term for all the winemaking operations designed to stop wines developing a fault in bottle such as a haze, cloud or fizz, no matter what the storage conditions. It is practised most brutally on everyday wines.

Stabilization: Any treatment or process that makes a wine stable, i.e., unlikely to suffer physical, chemical or microbial change during later storage.

Cold Stabilization: This procedure is usually performed after fermentation, when the weather is slightly below freezing. Putting the wine into a refrigerator is an alternative.

Cold stabilization
Cold stabilization is a process after fermentation used in winemaking to reduce tartrate crystals where the wine is chilled to near freezing point for a couple of weeks. This causes tartaric acid to crystallise out.

Cold Stabilization: A technique of chilling wines before bottling to cause the precipitation of harmless tartrate crystals.

Cold Stabilization: Chilling wine before bottling to precipitate sediments (potassium acid tartrate crystals).
Complex: A wine with numerous odors and flavors, each one usually rather subtle.

Cold Stabilization: A clarification technique in which a wine's temperature is lowered to 32° F, causing the tartrates and other insoluble solids to precipitate.

Cold stabilization - A technique that causes wine to drop tartaric acid crystals due to cooling to low temperatures (28 to 35 degrees) for a period of up to two weeks. This procedure is usually used only for white wines.

Cold stabilization - A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
Corked - A tasting term for a wine that has cork taint.

Stabilization
The wine making process is finished but the wine is not. To be able to age and to improve the wine must be clarified again. After that the beverage will be put in oak casks where it will stabilize.

Cold stabilization may be considered an adjunct or enhancement to racking. This process removes excess tartaric acid that, if untreated, might later form potassium bitartrate crystals, which can show up in wine bottles or on corks.

Cold stabilization may also be considered a form of racking. This process removes excess tartaric acid that may form potassium bitartrate crystals, which can show up in bottled wine or on corks.

Cold stabilization
Cold stabilization means chilling wine prior to bottling it. This process crystallizes tartaric acid in the vat, so that these ugly, but harmless, crystals don't appear in the bottle.

Pyment: See Mead Racking: The process of siphoning the wine off the lees to allow clarification and aid in stabilization. A Racking Hose or tubing is used and can be attached to a Racking Cane to make this task easier.

Acetaldehyde has been shown to assist in the stabilization of wine color.
Acetic
The vinegar-like off odor of acetic acid. Acetic acid can be formed by the action of the bacteria acetobacter.

Another method of tartrate stabilization is to pass a portion of wine through a device called an ion exchanger.

The most common example is "cold stabilization" which is used to ensure that tartaric precipitants do not appear in white wine once it has been chilled and then warmed again.

at the winery, excessive and/or insufficient exposure of the wine to oxygen, excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre or post fermentation, faulty fining, filtering and stabilization of ...

This process, called cold stabilization, turns excess tartaric acid into crystals. Some wines are not cold stabilized, as some winemakers who feel this somehow reduces the quality of a great wine.

A. Crushing of grapes B. Must preparation (concentrated, sterilized, and fresh juices) C. Stabilization D. Bottling
A. 100 mg/L B. 50 mg/L C. 50 mg/L D. 50 mg/L ...

No matter this company had the merit for having contributed to the stabilization of prices as well as regulating the wine production, ...

Because some uninformed consumers worry when they find these in their wine, many producers subject wine to low temperatures before bottling (a process called cold stabilization) to precipitate the tartarates out.

STABILISATION (STABILIZATION)
Together of the processing intended for the good conservation of the wines.
STRUCTURE
Indicates at the same time the frame and the overall constitution of a wine.
SUCRAGE (SUGARING)
See "chaptalisation".

See also: Wine, Grape, Fermentation, Taste, Alcohol