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Cold Stabilisation

In early 2013 we set up a small fridge plant on site which we now use to offer our clients the ability to cold stabilise their wine prior to bottling.  The cold stabilisation process is mainly used for white wines in order to remove unstable Potassium Bi-Tartrate prior to bottling. Wines left untreated can precipitate tartrate crystals into finished wine in the bottle making the product aesthetically compromised for re-sale.

We inoculate the wine with cream of tartar to facilitate this process, chilling the wine to between -2°C to -4°C and holding the wine at this temperature for up to 5 days until the wine is cold stable.  We do a conductivity test at this point to ensure the wines stability before putting the wine through our cross flow filter to remove the unstable crystals from solution.  At this point we will warm the wine to around 18°C ready for bottling (see Cross Flow Filtration section to learn more about the filtration process).

For more information on the Cold Stabilisation process please contact our Laboratory.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Professional Wine Packaging Pty Ltd
Address: Lot 22 Thiele Highway, Gawler Belt SA 5118
Phone: +61 8 8523 5166 | Fax: + 61 8 8523 5066 | ABN: 55 111 382 275