Have you ever been finishing a bottle of red wine and, oh, horror! What are these crystals on the bottom? " I assure you, there is nothing dangerous or life-threatening, these are just crystals of tartaric acid.

Tartrate crystals or so-called "wine diamonds" are formed quite spontaneously in the wine. The process of their creation is between potassium and tartaric acid, which are found both in grapes and in the drink itself. Tartaric acid is the one that basically cares & ldquo; for the balance between tastes and sensations when we sip. It is found in the highest amount compared to other acids.

To eliminate the appearance of crystals, most winemakers take the so-called cold stabilization during which the wine is kept below 0 ° C for several days. During this period, crystals of potassium bitartrate are formed and precipitate at the bottom of the vessels. It is only after this stage that you go to bottling. Other winemakers, sticking to the more authentic wine-making style, rely on the cold in the wineries in the winter to stabilize wine. They believe that, thus, without deliberate stabilization, the beverage does not lose some charm and its essence; flavors and tastes.

Crystals themselves have no taste and would not affect your sensations of wine if you find it. This means that they do not appear to be a defect, it is only good to decant the rest of the bottle of wine and you can continue to enjoy your drink until the last sip. If you find such diamonds in your glass, you can be sure that your chosen wine is of higher quality than the standard one.

To avoid them, it is good to stick to the right ones температури за съхранение different types of wine.