Wine Diamonds
What is a wine diamond?
“Wine diamonds” are small, crystalline deposits that can form in wine during fermentation or aging. They are also known as “tartrate crystals” or “cream of tartar.” These crystals are made up of potassium bitartrate, which is a natural byproduct of the wine-making process. When wine is fermented, the naturally occurring acids and potassium in the grape juice react together to form potassium bitartrate crystals. This process can also take place, more slowly, during bottle aging.
Do Wine Diamonds impact wine?
Wine diamonds are harmless and do not affect the taste or quality of the wine. However, their appearance can be concerning for people unaware of their nature and significance. To prevent wine diamonds from forming, winemakers can use a process called “cold stabilization” to remove excess potassium bitartrate before bottling, or they can add various additives to the wine to interfere with the crystal formation.
Indicate less processing!
Some wine enthusiasts actually appreciate the presence of wine diamonds as they are a sign of a wine that has not been heavily processed, which some argue can allow for a better, more honest expression of the wine’s natural character and flavor.
