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An innovative cold stabilisation method that could significantly reduce processing times, lower energy consumption and eliminate the need for single-use additives is being evaluated under local conditions in a new Wine Australia supported project.
The project will evaluate Vinstab CSx, a proprietary cold stabilisation technology developed by New Zealand-based molecular filtration company amaea.
Vinstab CSx is designed to continuously cold stabilise wine by removing potassium bitartrate (KHT), the compound responsible for tartrate crystal formation. Non-stable wine at ambient cellar temperature is chilled using heat exchange technology before passing through columns filled with a regenerable material that precipitates KHT. The stabilised wine is then returned to ambient temperature and transferred to the next production stage.
The system provides an alternative to traditional refrigeration-based stabilisation where wine is typically cooled to below 0°C for up to three weeks and seeded with cream of tartar before precipitated crystals are removed through filtration.
The year-long project, which is scheduled to conclude in early 2027, will validate use of the technology under Australian conditions across a variety of red and white varieties and engage with wineries to assess how the system could fit within existing production operations and business models.
Extensive laboratory and commercial testing of the technology has been conducted in collaboration with New Zealand wineries and service provider Vintech Pacific. Early results indicate it could deliver more than 70% energy savings and reduce processing time by more than 80% compared with conventional refrigeration-based cold stabilisation methods.
A simplified diagram of how Vinstab CSx works.
The first commercial sized unit is currently undergoing trial work in New Zealand in conjunction with Vintech Pacific Limited.
Refrigeration remains by far the most widely used cold stabilisation method in Australia. The use of more energy-efficient technologies was identified as an opportunity for the Australian wine sector to lower its emissions in the Emissions Reduction Roadmap. Other cold stabilisation options include continuous tartrate stabilisation, ion exchange, electrodialysis and the use of additions aimed at stopping crystals from forming. Each option has trade-offs, including factors such as capital investment, energy use, processing speed, additive requirements, waste generation and impacts on wine chemistry.
Aaron Low, Chief Technical Officer at amaea, said Vinstab CSx addressed some of the key challenges associated with these methods, particularly conventional cold stabilisation.
“Traditional cold stabilisation is effective, but it can involve significant energy use, extended processing times and valuable tank occupancy,” Low said. “Vinstab CSx has been designed to provide wineries with a different option, using a continuous process to achieve cold stability while reducing energy requirements, throughput constraints and reliance on additives.
“The media is also regenerable, which removes the need for single-use additives,” Low added.