Tartrates in wine are typically?

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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).

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