Cold stabilization explained

I'm looking for a good article that explains everything about cold stabilization.
I see pieces of info here and there but again is there a good article, whites, reds, when is good to do it and when it is not, only for high acidic white (very low PH)?

My understanding that the deposit of crystals (potassium bitartrate) will cause the PH to possibly shift, but I just finished cold stabilizing a Chardonnay (from grapes) where the before and after PH stayed in the ~3.2x

Thanks,

This does not meet all of your criteria, but seems like a good thing for you to read:
http://www.moundtop.com/pdf/Winemaking-TartrateInstability-rev2.pdf

Does wine diamond ever get dissolved again when the temperature rises? I just had an accidental wine diamond precipitation when I left my filtered wine in the garage and a cold front swept our area overnight.

No it does not go back into solution

Thanks Paul, still looking for answers....

geek said:

I'm looking for a good article that explains everything about cold stabilization.


My understanding that the deposit of crystals (potassium bitartrate) will cause the PH to possibly shift, but I just finished cold stabilizing a Chardonnay (from grapes) where the before and after PH stayed in the ~3.2x

Thanks,

Click to expand...

Here's a link that talks about your observation of the change to pH:
http://extension.psu.edu/food/enology/analytical-services/assessment-of-cold-stabilization

Thanks, will read there and see if I can get my answers.

Note that the source that I gave you and the source that 4Score gave you both rely heavily on the work of a guy named Christian E Butzke at Purdue. (https://ag.purdue.edu/foodsci/Pages/Profile.aspx?strAlias=cbutzke)

From 4Score's paper:

Butzke, C. 2011 .Wine Cold Stability: Assessments and Techniques.
Purdue Wine Grape Team.
Purdue University.
<http://www.foodsci.purdue.edu/research/labs/enology/ButzkeColdHortCongress2011.pdf>.

Butzke, C. 2010. Wine Cold Stability Issues.
Purdue Extension. Purdue University.
<https://www.extension.purdue.edu/extmedia/FS/FS-54-W.pdf>

And his book:
http://www.amazon.com/Winemaking-Problems-Publishing-Technology-Nutrition/dp/1845694759



cold stabilization

From my point of view,CS/ helps in the clearing of heavy solids( hazy) in whites along with tartaric crystals and slows down the aging process not to good for reds as apposed to more racking's and a good fining agents or not.Ive employed both techniques. just my oppion. Most wineries will not CS- REDS THEY WILL NATURALLY AGE UNDER CONSTANT TEMPERATURE.