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Cold Stabilization

Well here in the North East it is that time of year. Is any one else up here asking themselves the question; Should I or should I not cold stabilize?

To me it seems an effective way to lower the acid by precipitating out excess tartaric crystals. I normally put the wine in an unheated garage and I let the temperature go down to 24F (-5C) for a couple of weeks.

Someone mentioed that this has a negative effect on the acids, tannins, proteins. Is it true that wineries only cold stabilize white wines? I thought it was standard practice up here in the N.E. where the grape acids tend to be high (high TA and low PH)?

Someone suggested that I should cold stabilze reds at 40-45F rather than below zero. It seems to me that if this works it will take a much longer period of time and may not precipitate as much acid crystals?

I would be interested in hearing peoples ideas on this.

thanks and Seasons Greetings Joe

Reply to
Pino
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Hey Joe-

I use 5 gallon kegs and have (in the past) just lowered them into the freezer/garage when it was cold enough to stabilize them. I never saw alot of crystals drop out, but the vintage 2 years ago produced quite a bit of sediment after sitting in the bottles for awhile.

I don't know where you are in the NE right now but we were just taking a walk outside with a long sleeve shirt- no coat- in Rochester NY. WAY too warm for stabilization. I'll put the Rieslings in the freezer (3L batches) to see how they hold up.... don't even think they need to be fined they're so clear.

Jas> Well here in the North East it is that time of year. Is any one else

Reply to
purduephotog

I don't think that is correct, I stabilize everything. The Burgundians would just open up the doors of the wineries back before refrigeration and they have made good reds forever. Some still do it that way.

Any time I have not stabilized a few years of cellaring always produced tartrate sediments in those reds. It's coming out one way or the other as I see it.

I would agree with you there also, I have read that and it didn't make sense to me either. The whole point as far as I am concerned is to get the wine stable and colder gets it done quicker. I tried doing it at

40 and even seeding and nothing came out. I lowered the temp to ~25 F and it precipitated some acids. I can't see doing this to a young red harming it.

I'm in the Northeast too and I can't see it ever making sense to not do this on grapes grown here except for last years Traminette. In hindsight, the acid and pH were fine before I stabilized. I should have left well enough alone and if sediment formed so be it. I ended up adding less than 1g/l back in because it got a little flabby. That grape is perfect for us if last year is any indication. (Jason, I got that somewhat near you at Walkers is Forestville.)

Joe

Reply to
Joe Sallustio

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