For reds, absolute cold stability isn't critical, so Brutocao will simply chill for 24 hours at 40[degrees] F to remove excess tartrates.
Tartrate stabilization, often called cold stabilization, is a wine treatment for the cosmetic benefit of avoiding tartrate crystal formation.
Wine diamonds are known by a many different names including tartrates, tartrate crystals, cream of tartar and potassium bitartrate.
The heavy tartrates become insoluble in alcohol and at cold temperatures, therefore causing precipitation.
A potentiometric study of mono- and poly-nuclear aluminium(III) tartrates.
Five organic anions (citrate, oxalate, tartrate, malonate, and malate), with different abilities to complex Al, were chosen for the study.
A relatively new option for stabilizing wines, these methods do not reduce the actual concentrations of the potassium (or calcium) and tartrates
While the mannoproteins work well to prevent porassium hitartrate problems, they do not address calcium tartrates
, which can rise to problematic levels in wines that go through deacidifkation.
The problem isn't the tartrates
, it's the precipitation.
Regardless of the flavors it gives back to the wine, I've had the chance to get all the tartrates
out, to get the barrels very clean.
Consumer preference surveys have shown that precipitates in wine are often viewed unfavorably and can be thought of as flaws in the wine--or even contamination--since tartrate
crystals can resemble glass shards in the bottle.
It's a lot of time and trouble for what is essentially a cosmetic measure designed to keep consumers from freaking out at the sight of harmless, tasteless, yet unsightly tartrate
crystals in their bottles or glasses.