cold stabilization see stabilization below
stabilization
A process that clears a wine of tartrates and small protein particles that might cause it to be cloudy or contain small crystals. heat stabilization is a process for ensuring that wine doesn’t develop a haziness or cloudiness when stored at warm temperatures. It’s usually accomplished by fining with an agent such as bentonite just prior to bottling. fining collects the minute particles that cause cloudiness and settles them to the bottom of the storage vessel. The wine is then racked to separate the clear wine from the sediment. cold stabilization is a method of removing tartrates by storing wine at a very low temperature (26 to 32°F) for up to 3 weeks. The flavorless tartrates, which are removed only for aesthetic purposes, fall to the bottom at such cool temperatures, leaving the wine clear.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.