Cold Stabilization: A clarification technique that can prevent the formation of crystals in wine bottles. Prior to bottling, the wine's temperature is lowered to approximately 30° F for two weeks, causing the tartrates and other solids to precipitate out of solution. The wine is then easily racked off (separated from) the solids.

冷稳定（低温安定、冷却结晶手续）：一种澄清技术，可以防止酒瓶中晶体的形成。装瓶前，葡萄酒的温度降低到大约30° F，持续两周时间，使酒石酸盐类和其他固体沉淀。这样，葡萄酒就会与这些固体分离开。