Tartrates in wine are typically?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $9.99Unlock all

Study for the Introductory Sommelier Test. Explore diverse questions, get detailed explanations and hints. Gear up for your certification!

Multiple Choice

Tartrates in wine are typically?

Explanation:
Tartrates in wine are harmless crystals of tartaric acid that form when potassium bitartrate precipitates as wine cools or becomes saturated. These “wine diamonds” are not safety concerns and don’t indicate spoilage, since they are just a natural, tasteless precipitation of tartrate. They should not be confused with crystals of lactic or malic acid, which relate to different processes in winemaking (lactic comes from malolactic fermentation, and malic is a naturally occurring grape acid).

Tartrates in wine are harmless crystals of tartaric acid that form when potassium bitartrate precipitates as wine cools or becomes saturated. These “wine diamonds” are not safety concerns and don’t indicate spoilage, since they are just a natural, tasteless precipitation of tartrate. They should not be confused with crystals of lactic or malic acid, which relate to different processes in winemaking (lactic comes from malolactic fermentation, and malic is a naturally occurring grape acid).

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy