- Cold Stabilitation
Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates.
So precipitations are not found in the bottle when cooling the wine before serving.
Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.
It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.