The Influence of Low Temperature on Stabilization Process of Wine

Georgeta Enache, I. Tofan
In laboratory condition we tested the time - refrigeration effect, for 90 days at 4°C, 90 minutes at 0°C and 90 minutes at -4°C on stabilization and composition of white and red wines. Wines were sampled before and after the industrial cold stabilization process then subjected to refrigeration tests in the laboratory. Measuring the conductivity of the wine with time monitored the time course of potassium bitartrate precipitation at low temperature.
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