Anyone fancy explaining this term, on which Ports it is a part of the process, and how it is done.
It came up in one of Toms Tawny Tasting Notes, and it's a new one to me.
Cold Stabilising?
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uncle tom
- Dalva Golden White Colheita 1952
- Posts: 3559
- Joined: 22:43 Wed 20 Jun 2007
- Location: Near Saffron Walden, England
Unless I am missing something, cold filtering and stabilising are essentially the same process.
Wine (and whisky) tends to become cloudy when the temperature drops.
When the temperature warms up again, some, but not all of the solid material dissolves again, so the wine remains a little cloudy. In time this tends to fall out as sediment, but it can spoil the appearance.
If you chill the wine and then filter it whilst cold, the solid matter forms and is then filtered out, leaving the wine reliably clear.
The process has the drawback of stripping some flavour from the wine, and many, (serious whisky drinkers in particular) hold the process in contempt.
Tom
Wine (and whisky) tends to become cloudy when the temperature drops.
When the temperature warms up again, some, but not all of the solid material dissolves again, so the wine remains a little cloudy. In time this tends to fall out as sediment, but it can spoil the appearance.
If you chill the wine and then filter it whilst cold, the solid matter forms and is then filtered out, leaving the wine reliably clear.
The process has the drawback of stripping some flavour from the wine, and many, (serious whisky drinkers in particular) hold the process in contempt.
Tom
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill
Chill filtering
Some of the fats soluble in 60% alcohol aren’t soluble at 40%: hence the preference for cask-strength whisky, even though one dilutes it at home.
Some of the fats soluble in 40% at 20°C aren’t soluble in 40% at 3°C. So, to prevent whisky appearing cloudy in the bottle (and hence ‘off’ (as if that were possible), and hence unattractive to purchasers), it is chill-filtered.
As Uncle Tom says: “hold the process in contempt†.
Some of the fats soluble in 40% at 20°C aren’t soluble in 40% at 3°C. So, to prevent whisky appearing cloudy in the bottle (and hence ‘off’ (as if that were possible), and hence unattractive to purchasers), it is chill-filtered.
As Uncle Tom says: “hold the process in contempt†.
Last edited by jdaw1 on 17:15 Wed 25 Jun 2008, edited 1 time in total.
