In this video I will go over why, when and how to cold stabilize a wine. Cold stabilization is a very basic and very important technique used my both wineries and home winemakers alike. The purpose is to literally stabilize the wine or make sure that any crystals that will eventually form do so in the carboy and not in the bottle. Wines with high acidity like many white or native varietals are VERY susceptible to potassium bitartrate (cream of tartar) crystal formation. If crystals form in the bottle it is not harmful but is very unsettling to those who may not know what they are. Crystals in a wine bottle look like sand or heavy salt and can occur during bottle aging.
This process is also helpful in reducing the acidity in high acid wines. After cold stabilizing the tartaric acid content will be slightly lower resulting is a slightly higher pH and slightly lower TA.
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