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To meet all needs when business increases, some firms have their equipment of tartaric stabilization of wines be developed. An actual case was presented here to determine capabilities of a large increase of a pre-existent freezing equipment flow. In addition, capabilities in using cheep night electricity to constitue a « freeze stock » used by day for tartaric stabilization of wines were studied.

La stabilisation tartrique des vins : optimisation de l'usage d'équipements de refrigération déjà existants en cave