Wine Diamond Consideration

[robie]

Here is an article about wine diamonds. I found it interesting.
Maybe cold stabilization is not always that great.

http://ezinearticles.com/?Tartaric-Crystals-in-Wine:-the-Wine-Diamonds-of-Quality&id=134844

 

[grapeman]

Don't always depend on everything you read as being flawless and accurate. Cold stabilization is a tool to improve the quality and structure as well as roundness of the wine. I would disagree with many of the points of that article, especially that long hang time increases acidity. As the grapes hang longer , they mature and that maturing lessens the acids in the wine. If your wine is naturally too high in TA, then the cold stabilization is a good way to drop out a lot of that acid and make it easier to get the wine in a proper balance.


I could go on and on, but my point is that just because it is in print nowdays, does not mean it is an absolute and shouldn't be questioned.


Go to my Winery 2007 photo album on my website and scroll down through them. The last half dozen show what CS can do to LaCrescent.
http://www.hipvineyard.com/hipvineyard/photo_gallery/2007Winery.html