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Contact method

Name for the stabilization of wines by adding finely ground contact tartar for the purpose of deacidification, These so-called "seed crystals" accelerate the crystallization excretion. In general, 4 g / l of tartaric crystals are added with simultaneous cooling to about 0 ° Celsius (stabilization temperature). excess Weinstein settles on the seed crystals within two hours and precipitates. Even before the warming of the wine, the contact tartar and the newly formed tartar must by means of filtration (Kieselkurfilter) or separator removed. Contact tartar can be used several times, however, the effectiveness decreases after each use. Two other methods for tartaric stabilization are electrodialysis and cold stabilization (see beautiful ).

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