Tartarate Re-visited

Tartarate Re-visited

Post by Ian Sutherla » Fri, 16 Dec 1994 01:15:25



There have been some good diagnoses lately about cloudy wines and granular
crystals occurring upon refrigeration.  They've attributed such problems
to excess tartaric acid crystallizing out of cold-unstabilized wines.

I am experiencing this with a batch of White Zin that has only been sitting
on the rack for a few weeks at essentially room temperature.  It was made
from a 15 liter concentrate and juice 6 week kit.  The effects are more
pronounced after an open bottle has been in the fridge for a day or two.

I don't imagine there's any remedy for the Zin at this point.  But what
measures might I have taken, compounds added, etc. to prevent this
happening ? I don't have a place to cold-stabilize.

I.S.

 
 
 

Tartarate Re-visited

Post by Jim Star » Sat, 17 Dec 1994 01:01:32


: I am experiencing this with a batch of White Zin that has only been sitting
: on the rack for a few weeks at essentially room temperature.  It was made
: from a 15 liter concentrate and juice 6 week kit.  The effects are more
: pronounced after an open bottle has been in the fridge for a day or two.

: I don't imagine there's any remedy for the Zin at this point.  But what
: measures might I have taken, compounds added, etc. to prevent this
: happening ? I don't have a place to cold-stabilize.

: I.S.

Ian,

My advice (FWIW) is not to worry about it unless you plan to go
commercial.  You're better off with tartrate precipitates in your wine
than going through any bizarre chemical gyrations to precipitate them
prior to refrigeration.  They don't hurt anything, they just look a
little odd because we're all used to the commercial crystal-clear,
filtered and fined-to-death wines.  If anyone asks, tell your friends its
a sign of a good home-made wine.

                                 JIM

 
 
 

Tartarate Re-visited

Post by Tony DeVi » Sat, 17 Dec 1994 02:38:17


: There have been some good diagnoses lately about cloudy wines and granular
: crystals occurring upon refrigeration.  They've attributed such problems
: to excess tartaric acid crystallizing out of cold-unstabilized wines.

: I am experiencing this with a batch of White Zin that has only been sitting
: on the rack for a few weeks at essentially room temperature.  It was made
: from a 15 liter concentrate and juice 6 week kit.  The effects are more
: pronounced after an open bottle has been in the fridge for a day or two.

: I don't imagine there's any remedy for the Zin at this point.  But what
: measures might I have taken, compounds added, etc. to prevent this
: happening ? I don't have a place to cold-stabilize.

: I.S.

Seeding the wine with crystals of pot bitartarate while it's standing in
bulk may help the tartarates to "salt" out even at room temperature.
Conversely, filtering the wine may increase the time the wine is stable
or reduce the amount of ppt.

These won't reduce the amount of tartarate present the way cold
stabilizing will but may encourage crystal formation when it's desirable
and discourage it when it's undesirable.

regards

tonyd

 
 
 

Tartarate Re-visited

Post by VIDRI » Sat, 17 Dec 1994 17:50:05



writes:

Quote:
>has cloudy white zin, is losing hope

If your zin has enough (11-12%) ***, acid (=>0.6% as tartaric), and
some bisulfite, and is well-protected from oxidation, be patient for a few
months.  If it doesn't clear, it may need clarification (e.g.,
diatomaceous earth) or even filtration.  Avoid using filtration unless you
can filter without exposing the wine to oxygen.
Good luck, Warren