The Taste Seeker – Cos’è la precipitazione tartarica
Se quando aprite la bottiglia di un vino vi ritrovate sul tappo una scena del genere non disperate: è un processo oserei dire naturale che può capitare al vino.
Esso infatti contiene elementi come potassio e acido tartarico, i quali si combinano quando avviene un calo delle temperature – come può capitare per esempio con l’avvento della stagione invernale o perché voluto dalla cantina.
Mischiandosi, si ottiene il tartrato di potassio che è composto da cristalli insolubili, anche quando la temperatura del vino aumenta nuovamente. Ci sono cantine che, prima dell’imbottigliamento del vino, filtrano o separano il precipitato al fine di ottenere una maggiore stabilità in bottiglia. Qualora non si optasse per tale stabilizzazione, la formazione di questi cristalli è quasi inesorabile.
Va tuttavia specificato un fatto molto importante. Dal punto di vista organolettico, la precipitazione tartarica non conferisce alcun cambiamento, se non eccezionalmente una live alterazione della percezione delle sensazioni acide ed amare.
A voi è mai capitato di trovarla nelle vostre bottiglie? Fatemelo sapere nei commenti.
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