Cold Stabilizing

This is the process of removing tartaric acid from wine by chilling the wine down below 30°F for a few weeks. The cold temperature causes the tartaric acid to bond to potassium and create large potassium bitartrate crystals that are too large to stay in solution. This is done for two reasons; to reduce the Total Acidity in the wine, and/or to prevent it from happening in the bottle of chilled wines.