Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 38

This section will describe the main bitartrate stabilization technologies used for wine (see also Section 12.3.2).

Whatever the technology used, and regardless of any treatment used preparatory to bitartrate stabilization, cold‐treated wine must be clean, i.e. not excessively contaminated with yeast or bacteria, as is often the case with wines stored in large tanks. These wines should, therefore, be filtered on a simple continuous earth filter. Another advantage of filtration is the elimination of part of the protective colloids. Fine filtration is not useful at this stage and is certainly not recommended, as there is a risk of eliminating microcrystals likely to act as crystallization nuclei.