COLD STABILISATION

ColdStabilisation

The stability of wine is dependant on a number of factors – potassium concentration, pH, ethanol concentration and bi-tartrate ion concentration. Typical methods include chilling the wine to -2C for 1-2 weeks or seeding and chilling the wine to induce stability.

Advantages

  • Cold stabilise fast
  • Avoid paying storage charges while carrying out cold stabilisation
  • Cold stabilise not only white wine but red wine too
  • 100% effective treatment – Guaranteed

Process
Our process is a simple nanofiltration/cation exchange that targets excess potassium ions. The process works by reducing the wine conductivity to “stable” levels as determined by laboratory trials. Once the wine leaves the machine, it is 100% stable at the required stability temperature.

On-site Technical Information

Process flowrate 3,028 – 3,785 Litres/hr
Operating Pressure 100-200 psi (temperature dependent)
Expected pH change 5 – 10% – depending on chemistry
Operating temperature 4.4C – 12.8C
Maximum R.S. level 120g/l
Minimum volume 227 litres (with Sweetspotter)