What Exactly Are Tartrates?
Tartrates are salts of tartaric acid, an organic acid that occurs naturally in many fruits, most notably grapes. In winemaking, potassium and tartaric acid naturally present in grape juice can bind together to form crystalline deposits, scientifically known as potassium bitartrate. These crystals often precipitate when the wine is chilled, settling at the bottom of the bottle or sticking to the cork, where they are affectionately known as “wine diamonds”.
The Relationship Between Tartrates and Cream of Tartar
Many people are surprised to learn that these naturally occurring wine crystals are the same chemical compound as a common baking ingredient: cream of tartar. When the raw crystals collected from winemaking are purified, they become the white powder used in countless recipes. In cooking, it acts as a leavening agent when combined with baking soda, and a stabilizing agent for egg whites. This connection highlights the benign nature of tartrates, as it's a food-safe compound used in daily consumables.
Is It Safe to Drink or Consume Tartrates?
The overwhelming consensus from winemakers, food safety agencies, and medical toxicologists is that consuming tartrates is completely safe. The small quantities that might be ingested from drinking wine with crystals are non-toxic and do not pose a health risk. While the crystals themselves might be slightly gritty and flavorless, they are not dangerous.
- Safe for Consumption: The presence of tartrate crystals does not indicate a flaw in the wine and is not dangerous. It's a natural byproduct of the fermentation process.
- A Sign of Quality: Some winemakers and enthusiasts see the presence of tartrates as a sign that the wine has been minimally processed and not subjected to overly harsh filtration or cold stabilization.
- Easy to Avoid: If you find the appearance or texture unappealing, you can simply decant the wine to leave the crystals behind.
It is important to differentiate between natural L(+)-tartaric acid and its salts, which are safe, and the synthetic DL-form, which can have toxic effects on the kidneys in high doses. However, the L(+)-form derived from grapes is the one commonly found in food and wine. The European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) classify L(+)-tartrates as generally safe for consumption within acceptable daily limits.
Why Do Some Wines Have Tartrates and Others Don't?
The formation of tartrate crystals is largely dependent on the winemaking process. Many commercial wineries use a process called "cold stabilization" to prevent the crystals from forming in the bottle.
The Cold Stabilization Process
- How it Works: The wine is chilled to near-freezing temperatures for several days before bottling.
- The Result: This forces the potassium bitartrate to precipitate out and stick to the tank walls, which is then removed before bottling.
- The Purpose: The main goal is cosmetic, ensuring the wine is visually clear and free of sediment for consumers who may be put off by the crystals.
- The Trade-off: Some winemakers argue that this process can strip a wine of some of its flavor and aromatic complexity.
In contrast, many small-batch or 'natural' winemakers intentionally skip cold stabilization to preserve the wine's natural state and character. Their presence is a sign of this minimal intervention style of production.
How Tartrates Compare to Other Wine Sediments
| Feature | Tartrates (Wine Diamonds) | Other Sediments |
|---|---|---|
| Appearance | Clear, white, or slightly colored crystalline solids. | Dark, cloudy, or reddish-brown sludge (in red wine). |
| Composition | Potassium bitartrate, a salt of tartaric acid. | Yeast cells, proteins, phenolic compounds, and tannins. |
| Cause | Precipitation from tartaric acid and potassium at low temperatures. | Natural byproducts of fermentation and aging. |
| Safety | Completely harmless and safe to consume. | Harmless, but can affect texture and may be less palatable. |
| How to Avoid | Can be filtered out via cold stabilization or decanting. | Can be managed through racking (moving the wine off the sediment) and fining. |
Conclusion: A Natural and Safe Presence
Ultimately, there is no need to worry if you encounter tartrate crystals in your wine. The answer to "can you drink tartrates?" is a definitive yes. These small, crystalline particles are a natural byproduct of the winemaking process and are completely harmless. The best way to handle them depends on personal preference. If you find their texture unpleasant, simply decant the wine carefully to leave them behind. For those who don't mind, the crystals serve as a sparkling reminder of the wine's natural journey from grape to glass.
Frequently Asked Questions
Q: What do tartrate crystals taste like? A: Tartrates are largely flavorless, though some people report a slight gritty or bitter taste if they chew on them directly. They do not affect the taste of the wine itself.
Q: Are tartrates the same as broken glass? A: No, tartrates are harmless crystals of potassium bitartrate and are not broken glass, although their appearance can sometimes be misleading.
Q: Do tartrates mean the wine is bad? A: Absolutely not. The presence of tartrates is a normal and natural occurrence and does not indicate a wine fault. In fact, some consider them a sign of a high-quality, minimally-processed wine.
Q: How can I remove tartrates from my wine? A: You can remove tartrates by standing the bottle upright for a day or two to let them settle, then decanting the wine carefully. For a more thorough removal, you can pour the wine through a mesh strainer or coffee filter.
Q: Do tartrates only appear in white wines? A: While more commonly noticed in white wines due to their color, tartrates can also form in red wines. In red wine, they often blend with other sediments and are less visible.
Q: What is the difference between tartrates and sediment? A: Tartrates are a specific type of sediment composed of potassium bitartrate crystals. Other sediments, especially in red wines, can include leftover yeast, proteins, and color compounds.
Q: Can I use tartrates from my wine in baking? A: While technically the same compound, the crystals from wine are unpurified and not meant for culinary use. It is best to use commercially available cream of tartar for baking.
