Cold stabilization question..

Tim, Answering your question is difficult. Potassium bitartrate precipitation depends primarily on the amount of tartaric acid and potassium in the wine. A few wines are completely cold stable, and there is no change in TA after chilling. On the other hand, I have measured TA decreases as large as 1.7 grams per liter. Perhaps a 0.5 gram per liter drop might be average. lum

Tim-My Chambourcin dropped from 0.89%TA to 0.77%TA after cold stabilization for 25 days at 34F. This was following ML fermentation.

Bill Frazier Olathe, Kansas

Tim,

Both Peynaud and Margarlit say that stabilizing to 5°C will reduce KHT to 1.75 g/l, and stabilizing to 0°C will reduce it to 1.41 g/l. I'm not sure what exact effect this will have on TA. HTH Mike MTM