Cold Stabalization to clear problem wines

Apr 10, 2004 1 Replies
G

There is a pectin haze, still about 2 1/2 inches deep in bottom of my crabapple/apple wine. Been sitting in second secondary since Feb 6th at which time I fined with gelatin/kieselsol. I'd do things differently next time, but that's beside the point. Would cold stabilization for a few weeks help compact this "sediment"?



My Rhubarb was fined in the same way at about the same time. Should not this wine be transparent/translucent like other "whites"? I love the creamcicle-pink color but it's as opaque like any heavy red. Would cold stabilization help at this point?



For that matter, is it ever a hazard to cold stabilize any wine?



Thanks, Jim


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B

I'm sorry to say, but cold stabilization will do nothing to pectins. Tartrates are the major compounds coming out during cold stabilization. Pectin haze is a problem which must be dealt with when still in juice from by the use of a pectolytic enzyme. Once alcohol is formed the pectin is nearly impossible to get rid of and the wine will most likely remain hazey depending on the level of pectins left. There is only one enzyme I know of and that is Scottzyme KS.

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Are you sure it's a pectin problem and not a protein problem? Have you done any bentonite fining??

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