Commercial Winemaking Production Series: Wine Cold Stability Issues

Cold stabilizing a wine can help remove unstable potassium bitartrate ("cream of tartar"). When it is present in a white wine, a consumer could mistake the harmless and tasteless potassium tartrate crystals on the bottom of the bottle or wine glass for glass splinters. This three-page fact sheet explains the theory of cold stabilization and the impact of potassium additions after cold stabilization.