Definition - What does Cold Stabilization mean?
Cold stabilization is a clarification technique which can prevent the formation of crystals in wine bottles; these are also called wine crystals or wine diamonds. Just before the process of bottling, the temperature of the wine is lowered to approximately 30 degrees Fahrenheit for up to two weeks. This triggers the tartrates and other solids to precipitate out of the solution.
After the cold
WineFrog explains Cold Stabilization
The tartrate crystals are formed in wine due to a supersaturation with tartaric acid. This makes the wines unable to hold more tartaric acid than they can naturally sustain. The excess tartaric acid then solidifies and forms crystals. When wines have excess tartaric acid, they are considered to be tartrate unstable and hence unpleasant to drink.
Many factors such as temperature changes, blending of wines, moving your wine around, and adding additives such as bentonite can cause the suspended acid to crystallize.