Definitions for "Cold stabilisation"
This process merely involves chilling wine prior to bottling. This causes tartaric acid to crystallise out, thereby avoiding the formation of tartrate crystals, specifically potassium hydrogen tartrate, when the wine is in the bottle.
To reduce the temperature of wine to below a certain degrees celcius to precipitate out tartrate crystals.
A process in which white wine is chilled to precipitate tartaric acid as small crystals which can then be removed before bottling. Wines that have not been cold stabilised may throw these crystals at a later stage. They are harmless, but don't look very nice in the bottle.