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From: norskog@fortune.UUCP (Lance Norskog)
Newsgroups: net.wines
Subject: Re: crystals in wine
Message-ID: <2858@fortune.UUCP>
Date: Tue, 27-Mar-84 14:44:54 EST
Article-I.D.: fortune.2858
Posted: Tue Mar 27 14:44:54 1984
Date-Received: Wed, 28-Mar-84 01:55:28 EST
References: <665@akgua.UUCP>
Organization: Fortune Systems, Redwood City, CA
Lines: 11

Former amateur winemaker speaking:

All grapes have small amounts of tartaric acid, and more is created during
the fermentation phases, and some is created by the use of SO2, the vintner's
pesticide.  The reason some wines don't have crystals are 1) they are too young,
or 2) the wine is treated so that it won't throw any "yucky-looking" sediment
or crystals.  The jug wines you speak of have the hell processed out of them.

Lance C. Norskog
Fortune Systems, 101 Twin Dolphin Drive, Redwood City, CA
{cbosgd,hpda,harpo,sri-unix,amd70,decvax!ihnp4,allegra}!fortune!norskog