211: Heat and Cold Stabilization of wines with Leigh Meyering from MyEnologist

211: Heat and Cold Stabilization of wines with Leigh Meyering from MyEnologist

From Inside Winemaking - the art and science of growing grapes and crafting wine by Jim Duane: Winemaker, Grape-grower, and Wine Educator

January 27, 2026 · 1h 11m · Episode 211

About this episode

Jim Duane discusses heat and cold stabilization of wines with Leigh Meyering, focusing on practical and analytical aspects of wine stability.

In this episode of Inside Winemaking , Jim Duane speaks with Leigh Meyering of MyEnologist about the practical and analytical aspects of heat and cold stability in wine. The discussion focuses on how and why protein haze and tartrate instability occur, with an emphasis on white and rosé wines. Leigh explains the principles behind heat stability testing, protein denaturation, and the use of bentonite to prevent haze, as well as how stability concerns differ between red wines and lighter-colored styles. The conversation also addresses the sensory and chemical impacts of stabilization decisions, including common concerns around stripping, mouthfeel, and visual clarity in finished wines. The episode then moves into cold stability, detailing the Davis conductivity, DIT, and ISTC 50 tests and how to choose the appropriate method based on a winery's stabilization strategy. Leigh outlines the roles of traditional chilling and seeding, carboxymethyl cellulose (CMC), and mannoproteins, including their limitations and compatibility with protein stability. Throughout the discussion, Jim and Leigh emphasize correct sampling strategy, filtration level selection, and timing of tests to ensure…

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