Tnuscan
Tnuscan=Tennesseean
- Joined
- Mar 25, 2012
- Messages
- 975
- Reaction score
- 329
Cold Stabilization
Cold stabilization is tricky! The procedure involves placing the wine in cold storage at a temperature between 25° and 40° F (-4° and 4° C) for a minimum of three weeks and then racking it. This has the effect of precipitating the tartaric acid as potassium bitartrate salt *— the tartrate crystals you find at the bottom of a bottle of wine that you forgot and left in the fridge for too long — which decreases acidity and hence TA. However, remember that potassium contributes to a higher pH. When it precipitates during cold stabilization, it then lowers the pH. This effect actually happens at a pH of 3.65 (use 3.6 if you have a 0.1 precision pH meter) or lower because of the relative concentrations of tartrate and potassium in the wine. At a pH of 3.65 or above, cold stabilization will actually raise the pH.
First underline----Decreases acidity----- isn't this raising the pH
Second underline-----It then lowers the pH----- how can it lower the pH if it's removing the acid
Third underline-----At a pH of 3.65 or above, cold stabilization will actually raise the pH.
Seems as if removing the acids would be raising the pH @3.65 or less, yet
Last sentence states above this number.
Cold stabilization is tricky! The procedure involves placing the wine in cold storage at a temperature between 25° and 40° F (-4° and 4° C) for a minimum of three weeks and then racking it. This has the effect of precipitating the tartaric acid as potassium bitartrate salt *— the tartrate crystals you find at the bottom of a bottle of wine that you forgot and left in the fridge for too long — which decreases acidity and hence TA. However, remember that potassium contributes to a higher pH. When it precipitates during cold stabilization, it then lowers the pH. This effect actually happens at a pH of 3.65 (use 3.6 if you have a 0.1 precision pH meter) or lower because of the relative concentrations of tartrate and potassium in the wine. At a pH of 3.65 or above, cold stabilization will actually raise the pH.
First underline----Decreases acidity----- isn't this raising the pH
Second underline-----It then lowers the pH----- how can it lower the pH if it's removing the acid
Third underline-----At a pH of 3.65 or above, cold stabilization will actually raise the pH.
Seems as if removing the acids would be raising the pH @3.65 or less, yet
Last sentence states above this number.