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Lexicon

The largest wine encyclopedia in the world with 26,310 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Pant

Common name for tartar on the Moselle; see there.

Weinstein

Name for the crystalline mixture of sparingly soluble salts of tartaric acid, mainly potassium hydrogen tartrate (also potassium bitartrate) or, to a lesser extent, calcium tartrate, which is formed by combining tartaric acid with potassium or calcium. Prosaic names are wine diamonds or wine stars.

Occurrence

Tartrate is particularly common in wines made from overripe or late harvested grapes, 90% of which is potassium hydrogen tartrate. It precipitates in the form of small crystals, rods and leaves similar to glass splinters. This can already occur in the fermentation or ageing tank (raw wine stone), especially during cold treatment. The formation of crystals increases with increasing alcohol content, low temperature and rising pH value (from 3.2). Colour changes or calcium clouding may also occur.

Weinsteinkristalle auf Korken - Weißwein und Rotwein

Images: 1 = white tartrate crystals on the cork of a white wine bottle, 2 = red tartrate crystals on the cork of a red wine bottle, 3 and 4 = hardened tartrate deposits from a wooden barrel

Formation of tartar

Tartar is not easily soluble in water and therefore settles on the walls of tanks and barrels, on Flaschenbodenthe bottom of...
Full text
This page was last modified at 23 June, 2021 at 05:28.

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Thorsten Rahn

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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

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