Bitartrate stabilization technologies

This section will describe the main bitartrate stabilization technologies nsed for wine (see also Section 12.3.2). 

There are two main types of must and wine treatment technologies for preventing bitartrate instability based on the phenomenon of low-temperature crystallization. The first uses traditional slow stabilization technology (Section... 

Whatever the technology used, and regardless of any treatment used preparatory to bitartrate stabilization, wine treated with artificial cold must be clean, i.e. not excessively contaminated with yeast or bacteria, as is often the case with wines stored in large vats. These wines should, therefore, be filtered on a simple continuous earth filter. Another advantage of filtration is the elimination of part of the protective colloids. Fine filtration is not useful at this stage, and is certainly not recommended, as there is a risk of eliminating microcrystals likely to act as crystallization nuclei. 

This is the traditional technology for the bitartrate stabilization of wine. Before wineries were equipped with refrigeration and air-conditioning systems, wines were simply exposed to natural... 

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See also in sourсe #XX -- [ , , , , , , , , , , ]

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