"Pino" > wrote in message
. ..
> Interesting viewpoints on cold stabilization!
> I didn't actually hear any real negative aspects of cold stabilization
> other than the work required and risks on those super cold nights.
> I was afraid that it might strip some of the character from red wine?

Potassium bitartrate is pretty tasteless stuff, so removing the excess of it
from wine doesn't really affect the flavor. It's mostly a cosmetic issue in
white wines.

Tom S
www.chateauburbank.com