Bottle shock???

[else]

Bottled 6 gallons of Chardonnay from frozen California wine juice.
Bottled crystal clear. First tasting bottle placed in 40 degree fridge. Two days later, very cloudy. Looks like pre-chitosan fermentation. Not tartaric crystals! Acid=6.2g/L. pH=3.2. Have done this at least 20 times in past. Never happened. What is going on and how do I fix?

 

[Boatboy24]

I did a Viognier from a juice bucket a few years back. Nice wine, but anything over 18-24 hours in the fridge and it dropped crystals - a lot of crystals. Solution? Decide that I was going to drink it a few hours prior and didn't put it in the fridge before that.