New Technology Reduces the Cost to Stabilize Wine
Electrodyalisis Could Replace Cold Stabilization
Jul 2003 Issue of Wine Business Monthly
It can take several days and thousands of dollars to cold stabilize wine for bottling. Winemakers around the world often use this technique to rid wine of unwanted tartrates that manifest as crystals on the bottom of the bottle. Those crystals are no big deal for seasoned wine enthusiasts, but consumers can mistake them for glass or some other unwanted material. In Europe, these crystals are accepted as a sign that the wine is natural, and is even appreciated, but typical American consumers are ...
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