[tex]•[/tex]KASAGUTAN
C. [tex] \colorbox{orange}{Cold Stabilization}[/tex]
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Explanation:
Some winemakers choose to cold stabilize their wines to eliminate the future formation of tartrate crystals. Cold stabilization is the process of cooling the wine to around freezing temperatures in large stainless steel tanks for several days or weeks after the wine has aged and just before bottling.
