henrya@teklds.UUCP (Henry Alward) (03/28/84)
Grape juice prior to fermentation is a solution very nearly saturated with potassium acid tartrate, a compound more readily soluble in water than in alcohol. As fermentation proceeds, the yeast converting sugars to alcohol, the solution becomes supersaturated and begins to precipitate the crystals noted earlier. Much of this precipitation will take place before the wine is bottled, and is simply left behind as the wine is siphoned off. In order to "stabilize" the wine and assure that it will not throw more crystals in the bottle, many wine makers will chill the solution well below 0 C prior to bottling. The crystals, where present, affect only the aesthetic (visual, tactile) quality of the wine. They are a perfectly natural component and will do no harm. Henry Alward Tektronix Inc. Beaverton, Oregon