How insoluable are tartarate crystals?

How insoluable are tartarate crystals?

Post by Grasshopper -- Don Buch » Wed, 21 Jan 1998 04:00:00



Quote:
>i presume all of the tartarate crystals that will precipitate have
>done so in since it's 20-30 deg F.  when i bring the chillproofed wine
>into the house it will warm.  are those crystals likely to dissolve in
>the warmer wine (i.e. 50-60 deg F)?

yes. Solution:  Don't allow the wine to warm up before you transfer it out of
the carboy with the crystals.

Quote:
>should rack before bringing the carboys back into the house?

Yes.  Either rack it or if you're filtering, you can filter directly out of
the carboy if you're all set up, without any risk of it redissolving.

Quote:
>finally, i recall there is a significant amount of thermal expansion.
>several years ago i left one inch of headspace during the winter. in
>the summer the wine was literally dripping out of the airlocks. any
>sense of how much the wine expands by volume, or how much headspace i
>should leave in chilled wine to allow it to expand when it warms?

Don't overlook the following points:

A) you want to remove the wine from the lees & crystals before the wine warms
up by any amount, therefore avoiding the redissolution of the crystals, and
B) When you rack to another carboy, it will be of the same size (presumably)
but since you won't have your lees (if you chillproofed before racking off
the lees.)  This will provide you with the necessary headspace, or
C) if you do plan on filtering and bottling direct (which suspect you won't
be) you can go straight to the bottle if you've already aged the wine long
enough in your estimation.

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How insoluable are tartarate crystals?

Post by riulia » Thu, 22 Jan 1998 04:00:00


i've been chillproofing wine for a month (no choice on this one...
plumbers have been working in my ba***t for a "three week" kitchen
rehab.  don't want a stray pipe to smash my wine!)

i presume all of the tartarate crystals that will precipitate have
done so in since it's 20-30 deg F.  when i bring the chillproofed wine
into the house it will warm.  are those crystals likely to dissolve in
the warmer wine (i.e. 50-60 deg F)?

should rack before bringing the carboys back into the house?

finally, i recall there is a significant amount of thermal expansion.
several years ago i left one inch of headspace during the winter. in
the summer the wine was literally dripping out of the airlocks. any
sense of how much the wine expands by volume, or how much headspace i
should leave in chilled wine to allow it to expand when it warms?
thanks
-russ

 
 
 

How insoluable are tartarate crystals?

Post by Paul Jean Jr » Thu, 22 Jan 1998 04:00:00


You are in luck...... Tartaric acid is themain acid in grapes.
Precipitated tartaric acid (wine diamonds) do NOT re-disolve in the wine.
Therefore you have successfully reduced the acidity of your wine. These
crystals are what is used to make cream of tartar that you lather onto
fish & chips.   Rack the wine off the crystals and treat as you would a
normal wine.
.
Paul Jean Jr.
Publisher, Getting Started in Winemaking by JE Underhill (51,000) copies
sold)

Quote:

> i've been chillproofing wine for a month (no choice on this one...
> plumbers have been working in my ba***t for a "three week" kitchen
> rehab.  don't want a stray pipe to smash my wine!)

> i presume all of the tartarate crystals that will precipitate have
> done so in since it's 20-30 deg F.  when i bring the chillproofed wine
> into the house it will warm.  are those crystals likely to dissolve in
> the warmer wine (i.e. 50-60 deg F)?

> should rack before bringing the carboys back into the house?

> finally, i recall there is a significant amount of thermal expansion.
> several years ago i left one inch of headspace during the winter. in
> the summer the wine was literally dripping out of the airlocks. any
> sense of how much the wine expands by volume, or how much headspace i
> should leave in chilled wine to allow it to expand when it warms?
> thanks
> -russ

 
 
 

How insoluable are tartarate crystals?

Post by KeithVO » Fri, 23 Jan 1998 04:00:00


I would have to disagree with the reply here. Tartaric acid is the main acid in
wine but that is not what precipitates out as wine diamonds or tartrates. It is
actually potasium bitartrate or as it's sold at the grocery store - cream of
tartar.

Yes it will desolve again at the higher temperature although very slowly and
probably not in any signifigant amount before you rack.

A quick way to precipitate the wine is to chill it and then seed it with  small
amount of cream of tartar. Perhaps a teaspoon to a five gallon carboy.

The reasons that the wine diamonds form is varied. Partially it has to do with
how much potasium is in the juice to combine with the tartaric acid and form
the excess bitartrate. It also has to do with the fact that bitartrate is not
soluable in *** and an excess can occur as the ratio of *** to water in
the wine increases.

One more note. If you are going to blend, do it before cold stabilization. Two
dis-similar cold stable wines when blended are not likely to be cold stable as
a blend.

Keith Orr