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If the acid level is low, tartrates are unlikely to drop in the bottle, especially for reds that are not chilled and whites that are chilled only for a day or 2 before serving.My experience with cold stabilization is with NY Finger Lakes whites, which are typically very high in acid. Cold stabilization made a large difference in acid levels and dramatically improved the wines from being very sharp into merely snippy.
If the acid level is low, tartrates are unlikely to drop in the bottle, especially for reds that are not chilled and whites that are chilled only for a day or 2 before serving.
My experience with cold stabilization is with NY Finger Lakes whites, which are typically very high in acid. Cold stabilization made a large difference in acid levels and dramatically improved the wines from being very sharp into merely snippy.
