If an unstabilized bottle of wine becomes cold (i.e.: chilled in a fridge before being served) it can trigger a crystallization reaction between the potassium and the tartaric acid which combine to form a deposit of crystals (potassium bitartrate, A.K.A.: "tartrates"). When this occurs the pH of the wine will shift. Depending on how extreme the shift is, the wine can end up tasting out of balance and it is impossible to correct unless you open the bottles, treat the wine and then re-bottle the entire lot. Best to address this before bottling to avoid this scenario.
Note: if you happen to have a way to chill the wine to 32 F within a 12 hour period, you will become stable after only 4 days and do not need to wait for the two weeks it usually takes.
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