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Something read about on Chilling or Cold Stabilization.
In a conventional method of cold stabilizing, a wine is chilled to a temperature just above its freezing point and is held at that temperature for two to three weeks. Chilling the wine lowers the solubility of KHT and facilitates its crystallization and precipitation. During cold storage the rate of KHT precipitation is rapid in the initial stage and it slows down with time. This is attributed to the reduction in KHT saturation level. The temperature and the storage time necessary to stabilize a wine depend on the kind of wine. For example, wines containing sugar and/or higher amounts of alcohol would require a lower storage temperature than the dry table wines with 11 to 12% alcohol. Other factors such as the concentration of acids, cations, anions, pH, and various complexing agents will also affect the tartrate stability and precipitation. To minimize the influence of complexing agents and colloidal substances on KHT precipitation, the wine should be clarified by fining and filtration before chilling and cold storage. As stated earlier, storage of wine close to freezing for two to three weeks is considered sufficient to remove excess KHT. However, the wine should be tested for bitartrate stability to determine the length of storage time. To separate the crystalline deposit of KHT following cold storage, the wine should be cold filtered. This is necessary to avoid redissolving the KHT. It should be noted that since oxygen is more soluble in cold wine (than at cellar temperature); great care should be taken to minimize oxygen pickup. Nitrogen or CO2 blanketing and/or sparging is advisable.
A wine can be chilled by using refrigeration. Using insulated tanks can save the energy and cost of refrigeration. Many wineries take advantage of low winter temperatures to chill the wine. Installing fans to pull in the cold outside air can be helpful in lowering the cellar temperature and chilling the wine. This method of relying on Mother Nature to obtain cooling can be economical, but it may not be convenient and effective. For example, one may not be able to lower the temperature to the desired point or may not be able to hold it for the desired length of time. Sometimes cooling the entire cellar can interfere with other cellar operations.
Wine stabilization by chilling is widely practiced in the wine industry. The process is time consuming and can also be costly. Although there are other methods which are fast and in some cases economical, many winemakers prefer stabilizing high quality wines by chilling.
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Keep and store your bottles of wines in the appropriate temperatures.