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HomeSpecialty Wine ReadingTasting TermsCCold Stablization

Cold Stablization

A clarification technique in which a wine’s temperature is lowered to 32° F/ 0° C, causing the tartrates and other insoluble solids to precipitate.

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Cold Stablization |
Julia Woods

By Julia Woods on August 17, 2015

Julia Woods
Julia Woods

I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...

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