[Ntripleb]

So.. as stated in previous topics im doing wine analysis ( note year 12 level )
anyway as i cooled the wine it affects the total acids as it a process caled "cold stabilzation" occurs..which is when some of the total acids precipitate and form out as crystals.. which eventually cling to the bottom of the bottle. however im trying to explain why the temperature change makes the total acids precipitate..cant find it anywhere.. all your help is appreciated!
Edit: it this because the saturation point ( dew point ) decreases with temperature..soo.. theres not enough room for the total acids to be dissolved in the wine so they form crystals??

[Borek]

Solubility? How does it change with temperature?

[Ntripleb]

.The temperature of the fermentation depends on how much sugar can be dissolved into the liquid because an infinite amount of sucrose molecules cannot dissolve into a set amount of liquid. As the temperature increases so does the saturation point (dew point) (figure19), so more residual sugar is able to dissolve into the wine. This explains when the temperature increases the sugar content decreases (Figure nine)
disgard the figures wont make sence