Potassium bitartrate
/pəˈtæsiəm ˌbaɪˈtɑːrˌtreɪt/
Potassium bitartrate, also known as cream of tartar, is a potassium acid salt of tartaric acid that forms naturally as crystalline deposits in wine during aging. It is most commonly seen as tartrate crystals that may precipitate out of wine.
Examples
- A winemaker notices potassium bitartrate crystals at the bottom of a bottle of Chardonnay after it has been stored in a cold environment.
- A wine producer uses cold stabilization to reduce the likelihood of potassium bitartrate precipitation in their Sauvignon Blanc.
Etymology
The term 'potassium bitartrate' is derived from its chemical components. 'Potassium' comes from the English 'potash', derived from 'pot ashes' used in extracting potassium compounds. 'Bitartrate' comes from 'tartaric acid', which originates from the Latin 'tartarus', referring to wine cask sediment, derived from the Greek 'tartaron'.
Usage Notes
Winemakers may use cold stabilization to prevent potassium bitartrate crystals from forming in the bottle, as these can be perceived as a fault by consumers.