A method of removing naturally occurring potassium bitartrate (cream of tartar) from wine. Certain chemicals are added to the wine which then bond with the tartrates. The wine is then chilled to 25-30 degrees F which causes the chemicals and attached tartrates to precipitate out of solution. The wine is then filtered and the resulting wine is clear.

© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.

Posted in:

Leave a Comment (0) ↓