[net.wines] corks in wine, crystals in wine

wct@mordor.UUCP (03/22/84)

I concur with the general suggestion that the corks should be 
kept covered, but note that for long aging, most books also
suggest a slight upward angle so that any sediment thrown by 
the wine will tend to fall (slide) to the bottom for easy
decanting.  
 
Crystals deposited on corks are not usually sugar crystals--
even sweet wines do not have the concentrations of sugar
which would normally precipitate sugar crystals.  
They are instead potassium hydrogen tartrate (reference:
"Scientific Winemaking" J.R. Mitchell).  I believe
this compound is commonly known as cream of tartar.
 
-- 
	William C. Thompson III (S-1 Project, Lawrence Livermore National Laboratory)
        U.S. Mail: LLNL, S-1 Project, P.O. Box 5503, L-276, Livermore, Ca., 94550 
        Phone: (415) 422-0758
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