What is cold stabilization used for in winemaking?
A. To prepare the must for icewine production B. To protect the wine from potential freezing C. To ensure fermentation is not inhibited under cold temperatures D. To protect bottled wine from tartrate precipitation D. Cold stabilization is the process of subjecting a wine to cold temperatures for a few weeks in order to stabilize it against further tartrate deposits once bottled. The deposits are from tartaric acid found in all wines. Therefore, this process is also used to lower total acidity in wines.
