Silly Q

[APINTA]

I have made some WOW Rose lovely and clear so I put the rose in the wine rack in the fridge and left it brought a bottle out noticed it was cloudy thinking it was because of the coldness it was just outside the bottle so I poured out a sample and the rose was still cloudy. If I leave it for about 5 min it clears fine. I have had the bottles in there for a few days is that leaving the wine in the fridge to long? please see photos the first one is straight from the fridge the second photo is a couple of minutes later. Does it mean I have the fridge to cold ? or should I not have wine in the fridge that long?

 

[Buster]

This is probably caused by Tartaric Acid forming when the Wine is chilled, which then dissolves at room temperature.

 

[Thumper]

Not a wine brewer, but if it's literally out of the fridge 5 minutes then it can't be warming up by more than a degree or two before clearing.

Assuming Buster's right, that would suggest you're right on the edge of the temperature range at which tartaric acid forms- just raise the temp of your fridge by a degree or two.

Alternatively, just give it a minute before drinking :)

 

[GerritT]

Hm, same thing happens to olive oil.

 

[Buster]

When exposed to cold temperatures, the tartaric acid naturally found in grapes binds with potassium to form a compound called potassium bitartrate. It’s the same as cream of tartar used in cooking. Many Commercial white wines often undergo a cold stabilisation process to remove these tartrates before bottling, but often some are left, ready to crystallise in your cold cellar or fridge.

 

[Roddy]

Chill haze I calls it - still tastes good !

 

[Buster]

Chill haze I calls it - still tastes good !

Yup.....thats the fella. :thumb:

 

[Gunge]

I had exactly the same phenomenon with some tea wine. Someone on here suggested it was due to excess tannin. Understandable in tea wine, dunno if it would apply to yours.

 

[tonyhibbett]

To avoid this, next time leave the wine out in the cold for few days before bottling. The tartrate crystallises on the surface of the glass. You can then safely bottle the wine while still chilled. The crystals can be removed with hot water and a bottle brush.

 

[doodles]

I had exactly the same phenomenon with some tea wine. Someone on here suggested it was due to excess tannin. Understandable in tea wine, dunno if it would apply to yours.

I always get it with my orange, green tea and jasmine wine.

Tastes fine so I just ignore it.