Cold stabilization is a method of reducing the likelihood of bitartrate crystals (“wine diamonds”) forming in wine as it ages. This is particularly important for white wines.
Chardonnay Workshop – September 2015
View PostClarifying White Juice
If you are starting your white wine from fresh grapes (our Summerland Gewürztraminer, for example) rather than from a pail of juice from a winery, you need to know how to get “settled juice” and to time your “skin contact.”
Should I fine my wine before cold stabilization
Sometimes a new wine will have several defects, and it will be obvious to the winemaker that multiple fining treatments will be needed. In general, fining operations are done in the following sequence.
Potassium Sorbate
Potassium sorbate, a widely used food preservative, is added in small quantities to sweet or semi-sweet wines to prevent further sugar fermentation. It is the only practical way for the home winemaker to guarantee that fermentation will not restart in the bottle.
Keeping White Ferments Cool
There is general agreement that white juice should be fermented at cool temperatures, taking several weeks to complete the process rather than the several days common with red must. Keeping white ferments cool is particularly applicable for the aromatic style. The cooler ferments can yield better varietal fruit flavor.
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