They’re not called diamonds for nothing...
What are those things in my wine? A few folks have asked about the crystals they’re finding in the bottom of their wines, thinking that they’re sediment. But I give an explanation of what they actually are, (not sediment) and how they’re a sign of a good product.
"Wine Diamonds" The crystals that are sometimes found in the bottom of your wine bottles are not known as wine "diamonds" for nothing. Wine diamonds, or potassium acid tartrate, is a mono‐potassium salt. In its natural state it is commonly found in many fruits but predominantly in grapes. Wine made from grapes, fresh grape juice, grape juice concentrate or a combination of these, can sometimes produce this crystal fall out. Since it is cold temperatures that cause the diamonds to form, you may notice these crystals when you remove a wine bottle from the refrigerator or cold storage. This phenomenon can be found in both white and red wines. It is entirely natural and is NOT a defect. In fact, it reflects high quality and will accompany a wine which processes wonderful tastes and aromas. However, we understand that although this is considered positive in relation to the wine quality, many winemakers may not agree and will be bothered by this fall out. Therefore, the following can help: If you have the luxury of a cold room, you can prevent the precipitation of these crystals in your bottled wine by proceeding as follows: Prior to filtering and bottling, put the entire carboy into a refrigerator or an area of cold storage (approx. 40‐46°F/4‐8°C) for a period of cold stabilization (7‐10 days). Cold temperatures accelerate the formation of wine diamonds. Once the crystals have formed at the bottom of the carboy, rack the wine immediately, filter and bottle. Keep in mind, that if the finished bottle of wine is later refrigerated at a temperature lower than the temperature used during the cold stailization period, more crystals may appear. This is a natural phenomenon! We feel that the most practical way to resolve this, is to allow your wine to react in its natural way and IF the these precious diamonds occur, stand the bottle upright prior to drinking, allow the crystals to fall to the bottom and then decant the wine before enjoying a glass of your delightful nectar. "Wine Diamonds" are an indication of a very fine and high quality wine! A few more links to check out: http://winemakermag.com/mrwizard/351.html http://www.wineintro.com/glossary/c/coldstabilization.html http://www.winetech.co.nz/crystal_free.htm http://en.mimi.hu/wine/potassium_bitartrate.html http://www.monashscientific.com.au/PotassiumBitartrate.htm |
