April 2013 Issue of Wines & Vines

Cold Stability of Wine, Part II: Bitartrate and Tartrate Stability

Understanding and evaluating cellar and laboratory methods

by Patricia Howe
Cold stability,” as defined by the individual winery or winemaker, is achieved through cellar treatments. These treatments utilize aspects of the chemistry and physics discussed in Part I (Winter 2013 PWV Journal) to manipulate the formation of potassium bitartrate crystals.

Calcium tartrate crystal formation may also be affected by these techniques, but this salt requires mo…

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