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.
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second fermentation
Not to be confused with "secondary fermentation" which refers to malolactic fermentation. In champagne production this is the process...-
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