Tartarte crystals
Most of us have experienced opening what promises to be a phenomenal bottle of wine, only to be surprised by small crystals on the cork or particles suspended in the wine. Don’t panic — those crystals are called tartrates and they are simply a sign of how the wine was made. They are harmless to the wine drinkers and do not affect wine quality.
In fact, tartrates in wine often indicate a higher quality wine. Tartrates - from time to time affectionately called “wine diamonds” —are formed from tartaric acid, which is naturally occurring in all wines and provides structure, balance, and flavor. These crystals, also known as wine crystals, are crystalline deposits of potassium bitartrate that can form in wine during fermentation and aging. Tartrates in wine develop when tartaric acid binds with potassium under cold conditions. What is the story with acid in wine? Tartaric acid is one of three main acids found in wine grapes alongside malic and citric acids. Each type of acid plays a key role in the wine production process and contributes different flavors and textures to the end wine. While malic acid does contribute to the aromas of a wine, it is more known for its role during the winemaking process when the winemaker opts to include malolactic fermentation; in this process, the stronger malic acid is converted into the softer, smoother lactic acid. On the other hand, tartaric acid is arguably the most important acid in wine due to the prominent role it plays in maintaining the chemical stability of the wine, the color, and influencing the taste of the finished product. During the fermentation and barrel aging process, less than half of the tartaric acid present in a wine will settle out and bind with lees, pulp debris, and precipitated tannins and pigments. The majority of the tartaric acid will stay soluble throughout the production process. The remaining tartaric acid in a wine is the primary acid you taste, and is essential to the final mouthfeel and balance, adding an additional layer of complexity to a wine.
