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Path: utzoo!watmath!wateng!tpchmara
From: tpchmara@wateng.UUCP (Tom Chmara)
Newsgroups: net.wines
Subject: Re: crystals in wine
Message-ID: <881@wateng.UUCP>
Date: Fri, 30-Mar-84 11:05:52 EST
Article-I.D.: wateng.881
Posted: Fri Mar 30 11:05:52 1984
Date-Received: Sat, 31-Mar-84 07:16:00 EST
References: <2100@mordor.UUCP>
Organization: U of Waterloo, Ontario
Lines: 15

A friend and I hit a few wineries in British Columbia (that's Canada, for
you folks frantically consulting your gazetteers).  One of the large
ones, Calona Wineries by name, has quite an operation involving huge
blending tanks >>100,000 gallons (for those people who actually LIKE
the taste of warm sweatsocks).  This place actually FREEZES their
wines (or rather, brings them to -4C, at which point the wine does
not freeze but the tartrates settle out) to remove the "wine diamonds"
or tartrate crystals.  I got the impression that that's why many of
the wines sold by large wineries do not throw much in the way of
these crystals.
	Kind of makes you want to cry, don't it?

		---tpc---
(Tom Chmara EE @ University of Waterloo, Waterloo, Ontario CANADA)