No! most typ for commercial production is sterile filtration with
"fantastically" expensive equipment and sanitation.

btw .. many here in the ng will say ferment to dryness, clear, sweeten
to taste and then sorbate/bottle. It's simpler! Good Luck!

Charlie



CJ wrote:
> Thanks for the replies so far.
>
> Just out of curiosity, is the cold then sorbate method how it is done
> in commercial wineries ?