9 JUNE 2017

Cold stabilisation

Now we have graded our sauvignon blancs we are into the next part of the winemaking process – cold stabilisation. We chill the wine in the tanks just above freezing point (-4 degrees). Doing this in the winter months uses less power. 

Cold stabilization of wine is a method used to keep tartaric acid crystals from forming after the wine as been bottled. This process is referred to as cold stabilization because it is the act of cooling the wine that causes tartaric acid to form tartrate crystals, also known as wine crystals or wine diamonds.

If wines are not cold stabilized there is a chance that these crystals will form when consumers place bottles of wine in the refrigerator or store it for long periods of time. While the crystals are harmless it can be rather unsettling to find what looks like broken glass in your wine if you don’t know what it really is.

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