"Mark Lipton" > wrote in message
...
> Keeping the tartrates in the wine will make it (slightly)
> more acidic and perhaps lend it a bit more crispness on the palate.
Granted,
> you'd have to keep the tartrates in solution (i.e., keep the wine from
getting
> too cold)...

Hi, Mark -
While that's true, I suppose, there are a couple of things I don't
understand about tartrates:
(1) If KHT contributes to the "crispness" of a wine (presumably by
providing hydrogen ions) why is it tasteless all by itself?
(2) IIRC, cold stabilization moves the pH in _opposite_ directions,
depending on whether the wine started above or below pH ~3.6. Why wouldn't
it _always_ cause the pH to rise if fewer hydrogen ions are available due to
the removal of KHT?

Tom S