Salut/Hi Steve Slatcher,

le/on Wed, 18 Feb 2004 19:26:05 +0000, tu disais/you said:-

>On Tue, 17 Feb 2004 16:44:30 +0100, Ian Hoare >
>wrote:
>
>>Anyway, my guess is that
>>the sediment may well be tartaric acid. Completely harmless.
>
>Quite. As a matter of interest, do you know if the precipitation
>affects the flavour noticeably? I mean, what is left disolved must
>have a different chemical composition, but maybe the difference is
>negligible for practical tasting purposes...?

A little, it diminishes the acidity a bit.

--
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Ian Hoare
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