Cold stabilization is the process of chilling the wine before bottling to induce the crystallization of tartaric acid, the most prevalent acids found in a wine before malic acid that usually gets converted in lactic acid with the malolactic fermentation. Tartaric acid is higher in champagne than in other wines, participating in its pleasant freshness, and cold-stabilization simply prevents the later formation of its crystal, the so-called “wine diamonds,” when the consumers place the bottle of champagne in the fridge. They are harmless, but it can be disturbing to find them in the finished wine.
Latest Posts:
- Interview with Didier Mariotti Chef de Caves of Veuve Clicquot
- The Best Champagne Guide Book in the World (According to Gourmand International)
- Champagne Glasses: the Best Ones to Use and Buy
- Which Champagne Is The Best? Guide to the 10 Best Champagnes in 2021
- Interview With Didier Depond President of Salon and Delamotte
- Delamotte Blanc de Blancs NV Gets 95 Points (and Brut Gets 94) at Sandiego Wine Challenge 2022
- Besserat de Bellefon Wins 3 Gold Medals with Brut, Rosé, and Blanc de Blancs
- 30 Best Champagne Brands of 2022
- Rare, Charles Heidsieck, Alfred Gratien, Legras & Haas, and Mandois Win Grand Gold Medals at International Wine Award
- Wine Paris 14-16 February 2022: All the Champagne Producers
- Champagne Sales 2021: +32% Over 2020