Andrew says:
"If you want to improve your cold stabilisation, I would suggest adding
around 1g/L of cream of tartar once the wine is cold (the kitchen name for
potassium bitartrate), then stirring it gently (it actually works best when
you stir vigorously, but make sure you avoid oxygen pickup!). Make sure you
add the bitartrate through a fine sieve, as the finer the particles, the
better it works."

How does this work to improve cold stabilization? Whats the action here?

Also, didn't know about the increased oxidizing at lower temps. Thanks for the tips.