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Just make up your mind! The science behind cold-stabilization and tartarate removal in the winery

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Abstract

Ever wonder what those crystals are in a bottle of wine?  Associate Professor of Food Science Gavin Sacks explains how winemakers can reduce the chances of this happening, and why there is no need to worry as a consumer.

Journal / Series

Appellation Cornell

Volume & Issue

2015-1

Description

Part of the series Grapes 101.

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Date Issued

2015-03

Publisher

Cornell University

Keywords

Enology/Winemaking; Grapes 101; Appellation Cornell; Cornell University; CALS; College of Agriculture and Life Sciences; Agritech; Viticulture

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Government Document

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article

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none

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