In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste.
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Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.
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Ozone Sanitation and Filtering Facts
In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste. Already a member? Log In