A method for removing potassium bitartrate (cream of tartar) from wine. In this method, wine is chilled to a temperature of 25-35 degrees F for three to five weeks. During this time the tartrates will solidify and come out of solution. They can then be filtered out of the wine leaving a clear and clean wine.
© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.
Posted in:Leave a Comment (0) ↓