? Sediment in White Wine

[Thomas]

Yeah, I think ww got confused. It's not nitrates it's tartrates.

Every wine includes tartaric acid in its make up. Sometimes the winemaker fails or chooses not to cold stabilize the wine before bottling. Cold stabilizing means chilling the wine to a particular temp for a particular length of time so that the tartaric acid cystals preciptate out. If it isn't done before bottling, it will happen in your refrigerator. It's harmless except for the possibility that it might lower the acid of your wine--ever so slightly.