Page 13 - Grapevine NovDec 2021
P. 13
In The Winery
10.Filter down under the manway door to the of the tank’s contents may be taken to test that the
bottom of the tank as any filtration would be per- cold stabilization action was successful and com-
formed making sure to get all of the wine possible pleted as desired.
out of the tank. Leave the solids behind.
14.Always double check the stability of the wine
11.If using water to push the wine through the just prior to bottling and remember if more tartaric
filtration system keep in mind these crystals are acid were added – the wine may become unstable
water-soluble. Make certain to use cold water and once again.
very limited amounts to not redissolve the cream
of tartar making the wine unstable once again. Do Time / Energy / Quality
not dilute the wine with the water. Perhaps con-
sider using CO2 or nitrogen as well. The above process works very well to achieve cold
stability. The cream of tartar needed does have a
12.It is recommended to purge or sparge the cost factor yet the payback may be in the limited
receiving wine tank with Carbon Dioxide and the cooling cost for shorter periods of time during this
tank headspace of the wine tank being filtered process. Others argue this process is damaging
during this process to eliminate or reduce the to the wine and it is over production on wine to
potential for oxygen uptake. Other gases may be support chilling a tank for 14 days or more. This
used such as nitrogen or argon. (Keep in mind the process will often work, yet the longer a winemak-
principal that gases are more easily dissolved into a er stores a wine at cold temperatures – the more
cold liquid solution during this step.) chance that the same wine will take in more dis-
solved gases. This greatly increases the chance for
13.Once the filtration is finished one may allow the oxygen uptake and potential oxidative reactions
tank of wine to warm and a representative sample with that wine causes further damage. Much of
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