Many wineries apply cold stabilization processes to stabilize the natural tartaric acid from grapes and avoid it from falling out of the wine as a crystal post-bottling. The stabilization processes minimizes the development of tartaric acid crystals, commonly referred to as tartrates or “wine diamonds.” While tartrates pose no threat if consumed, many consumers do not prefer to see them in the wine. Hence, many wineries take arduous steps to cold stabilize their wines.
This Darn Good Winemakers webinar will focuses on how winemakers can address cold stability in wines. The December 2019 webinar titled, “Reviewing Cold Stability in Wine,” will cover:
- Discuss the purpose of cold stability.
- Review processes used to enhance a wine’s cold stability properties.
- Identify cold stability processes where wineries may not conduct the steps properly.
- Discuss best practices using traditional cold stability techniques (i.e., natural vs. seeding) and how later production processes (e.g., blending) may change a wine’s cold stability properties.
Video length: 35 minutes