Do berry wines benefit from cold "stabilization" ?

[mano]

I have two batch of bilberry wine (red style) in bulk aging at room temperature. I did not add tartaric acid at all therefore I wonder whether or not moving the carboys to a cold place will make a significant change to the wine?

The wine is clear but taste a bit bitter so I expect more sediments to form at the bottom eventually. Just wondering if cold will help precipitation and settling of any death yeast still floating around?

Thanks

 

[GreginND]

Typically, yes. Chilling does help in precipitation of sediments. My guess is you don't need to chill it as cold as one would for tartrate stabilization.