Characterization, control and improvement of the cold treatment of Sherry wines

Cold treatment has been characterized on Sherry wines to adapt it to each type of wine and to improve its results. Rapid response conductivity measurements were used to control the process. Cold treatment leads to more rapid tartrate stability than usually used, and Fino, Manzanilla and Oloroso wines are stabilized in only one day. Medium and Cream wines need at least three days, but some of these wines are hardly affected by the treatment, as a result of their complex nature. Cold treatment can be carried out simultaneously with the fining process in Fino and Manzanilla wines, attaining the tartrate stability in five days