Stabilizing new wine

[bolthunter]

What is commonly used to stabilize wine

 

[ShawnDTurner]

Potassium Sorbate and K-meta is used commonly after fermentation is complete. But it depends on what you are referring. Cold stabilization is the process of chilling wine prior to bottling in order to hasten the crystallization and precipitation of potassium bitartrate (cream of tartar) and thereby prevent “wine diamonds” from forming in the bottle. Are you referring to Stabilizing Colour? Color Stabilizing Enzyme (Color Pro from Scott's Lab) can be use pre-fermentation. Certain yeast are used because of their COLOR stabilizing benefits during fermentation. Hope this helps Cheers!

 

[bolthunter]

Thank you but I read that potassium sorbate could change the taste of the wine over time

 

[TonyP]

There is value in using potassium sorbate and k-meta, depending on what you are making. It does not stop fermentation but keeps the wine from re-fermenting by inhibiting yeast reproduction. Potassium sorbate may impart taste, according to some wine makers.

 

[Julie]

depending on how much sorbate you are using, if you use 1/2 tsp per gallon, the sorbate should not be imparting any flavors but if you go over that then yes you just might.

 

[bolthunter]

Thank you all very informative.