Cold Stabilization
ClarificationCold stabilization: preventing tartrate crystals by pre-chilling wine.
À Propos de Cette Méthode
Chilling wine to near-freezing (-4°C) for 1-2 weeks to precipitate tartrate crystals. Without this, harmless but alarming-looking crystals can form in the bottle. Some producers skip this, especially in Europe, considering tartrate crystals a sign of minimal intervention.
Détails
- Catégorie
- Clarification