Definitions

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

Formation

1. Cold Stabilization: A clarification technique that can prevent the formation of crystals in wine bottles.

Fermentation

1. Cold Stabilization: This procedure is usually performed after fermentation, when the weather is slightly below freezing.

Wine

1. When fermentation is complete, white wine can then go through cold stabilization.

Winemakers

1. Some winemakers wish to prevent their formation and thus perform cold stabilization.

Tartrates

1. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization.

Bottling

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

Potassium Bitartrate

1. During the period of cold stabilization the tartaric acid drops out as potassium bitartrate.
2. Potassium Bitartrate (Cream of Tartar) (precipitant): Used as a seeding agent to promote cold stabilization.

Cold Stabilization

1. Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine.
2. Riesling is often put through a process of cold stabilization, where the wine is stored just above its freezing point.
3. Cold Stabilization - During one of the aging stages between rackings and bottling, the wine can be placed in the cold of refridgeration to be stabilized.

Categories

1. Potassium Bitartrate
2. Bottling
3. Tartrates
4. Tartaric
5. Freezing Point
6. Books about "Cold Stabilization" in Amazon.com
   

Continue: More Keywords - - - - - - - - - -