Search results for: Tartaric
The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in bottled wine to form harmless tartrate crystals resembling shards of glass.
A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Sediment—dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)—remaining in a barrel or tank during and after fermentation. Immediately following fermentation, wine should be racked off of the gross lees, the large particulate matter such as seeds, skins and stems, which are rich in spoilage organisms. The wine may be aged for an extended period on the fine lees, however, in what's called "sur lie" aging. Fine lees, the dead yeast cells leftover from fermentation, can enhance an aging wine with added richness, flavor and aroma complexity, and can also bind with excess tannins.
Harmless crystals resembling shards of glass that may form during fermentation or bottle aging (often on the cork) as tartaric acid naturally present in wine precipitates out of solution. Components of tartaric acid, including potassium bitartrate and cream of tartar, they are less soluble in alcoholic solutions than in grape juice and solidify at cooler temperatures (such as those found in a refrigerator); can be avoided in finished wines through cold stabilization. Decanting and careful pouring can prevent transferring the crystals from the bottle into the glass.