Growing & Winemaking

 

Tartrate Stabilization in a Jug

August 2009
 
by Tim Patterson
 
wine tartrate crystals
Stabilizing commercial wines to prevent tartrate precipitation (which is harmless, but cosmetically unappealing) takes many forms, most of them involving electricity and/or refrigeration and/or lots of water. There's traditional bulk chilling, and chilling speeded up by "seeding" a tank with bitartrate crystals to get things going, and flash chilling achieved by running wine through a narrower cylinder for a shorter time, and more recent interest in tartrate removal via polymer membranes and electro-dialysis. And there's always the time-honored solution of leaving the wine in an unheated cellar in Burgundy during the winter.
 

 
The full content of this article is available for subscribers to the print edition of Wines & Vines magazine. Subscribe now and get instant, online access to the full content of Wines & Vines magazine!
 
Currently subscribed users please log in at the top of this page.
 
SEE OTHER EDITIONS OF THIS COLUMN » CURRENT COLUMN ARTICLES ยป