Page 10 - Grapevine NovDec 2021
P. 10
In The Winery
Contact Seeding for
Cold Stabilization
By: Tom Payette, Winemaking Consultant
Potassium Bitartrate Stabilization results in their cellars not undesired results in their
bottled wine! Winemakers are encouraged to
D uring the winemaking process and before make sure wines are bottled that will be sediment
free.
bottling, there may be instability with a
juice or wine termed Tartrate Stability or
Tartrate Instability. Unknowing customers often Mechanism
view these crystals as a fault and are therefore
unsure of whether or not to consume the wine. Tartrates are, very simply, a chemical salt made
Once a customer is turned off by sediment, such when potassium and tartaric acid combine making
as a tartrate precipitate, it may be difficult to get cream of tarter. This cream of tarter [Potassium
them to return to your label. An in depth discus- Bitatrtate] is harmless and is used, in the refined
sion below is to help winemakers achieve desired form, to cook meringues. When most grapes arrive
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