This process helps ensure that finished wine will not form visible (though innocuous) crystals when stored at low temperatures in the bottle. By dropping the temperature to about 30 degrees Fahrenheit, the potassium and tartaric acid – both of which are natural ingredients in wine – unite and form a crystal residue, potassium bitartrate, which can then be removed.
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cold duck
There are two different schools of thought about where the term comes from. One says that Cold Duck was derived from the practice...-
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