Cold Stabilization
/KOHLD stay-bil-ih-ZAY-shun/Chilling wine to precipitate tartrate crystals.
Full Definition
Cold stabilization chills wine to near-freezing temperatures, causing tartrate crystals to form and precipitate before bottling. This prevents crystal formation in the bottle, which some consumers mistake for flaws. Some premium producers skip this step, preferring minimal intervention. Crystals are harmless.