- Jan 4, 2008
- Reaction score
Get them to form?? I did some research and found that these are indicators of wines that have NOT been cold stabilized, and grapes that have increased 'hang time' before they were picked. I know that here in America people are not accustomed to seeing them, but in Europe they are indicators of a well made wine.I'm trying to figure out exactly when/how these crystals form and if there is a way to promote their natural occurrence ( i.e. cold storage after bottling) and if they can/do exist in more than just grape based wines?? I have a concord wine we made that have these in them and the wine is great! As I understand it the diamonds actually improve the taste of the wine by naturally reducing some of the acidity...any ideas from the pros out there?