A winemaking technique in which tartrarte crystals and protein molecules are removed from the wine via a quick chilling. Wines that have not been stabilized can show appearunclear and even show tiny crystals, which are tasteless, but detract from the appearance of the wine.
A clarification process of chilling a wine before bottling it to 32 degrees Fahrenheit, causing sediment to settle to the bottom.
Lowering the temperature of a wine to 32°F causes the tartrates and other solids in the wine to precipitate and sink to the bottom of the tank, leaving a clearer (clarified) wine. This prevents the formation of tartaric crystals, sometimes called Wine Diamonds, in the bottle after the customer has purchased it.
A technique that causes wine to drop tartaric acid crystals due to cooling to low temperatures (28 to 35 degrees) for a period of up to two weeks. This procedure is usually used only for white wines.
This is done to remove tartrates from wine, most often white wine. Tartrates are flavorless and harmless but they may look like cut glass to some. To remove them the winemaker chills the wine to about 40°F. for about 3 weeks. The crystals form and settle and the wine is removed from them.
A clarification technique in which a wine's temperature is lowered to 32° F, causing the tartrates and other insoluble solids to precipitate.
A technique of chilling wines before bottling to cause the precipitation of harmless tartrate crystals.
A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
Chilling of wine for a period of time in order ro precipitate out tartrate crystals.
The phenomenum known as "chill haze"causes certain fatty compounds in a whisky to solidify below a certaintemperature. This can result in clouding when ice is added to the glass.In order to avoid this, most producers will pass their whisky through a chilling coil before bottling. This eliminates these compounds but unfortunately strips the whisky of many of the long molecular chains formed during itscask maturation which gives it so much of its complexity and character both in aroma and flavor. We applaud the producers and merchant bottlers who forego this practice.
Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They may appear to be sediment in the wine, but they are not.
