tartrates

• “Although tartrates precipitated in red wines usually take on some red or brown pigments and are commonly regarded as mere sediment, in white wines they look alarmingly like shards of glass to the uninitiated.”

  Waiter, there’s a snow globe in my wine! [tartaric crystals] | Dr Vino's wine blog

• “More on cold stabilization and the “wine diamonds” of tartrates can be found here.”

  Waiter, there’s a snow globe in my wine! [tartaric crystals] | Dr Vino's wine blog

• “I should expect to see it appear under 257 forms of great simplicity, endowed, like existing fungi, with the power of determining the formation of new protoplasm from such matters as ammonium carbonates, oxalates and tartrates, alkaline and earthy phosphates, and water, without the aid of light.”

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• “Pasteur, whose researches are of such immediate consequence in human health, began his studies in the crystalline forms of tartrates.”

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• “I should expect to see it appear under forms of great simplicity, endowed, like existing fungi, with the power of determining the formation of new protoplasm from such matters as ammonium carbonates, oxalates, and tartrates, alkaline and earthy phosphates, and water, without the aid of light.”

  Thomas Henry Huxley A Sketch Of His Life And Work

• “It is a pity, "I went on, with an amused laugh, as the thought occurred to me," that this Bellford and I could not be kept side by side upon the same shelf like tartrates of sodium and antimony for purposes of identification.”

  Strictly business: more stories of the four million

• “Now, neutral tartrates, citrates, and acetates of the alkalis are found, in their passage through the system, to be changed into carbonates; and to convert a tartrate into a carbonate requires an additional quantity of oxygen, the abstraction of which must lessen the oxygen destined for assimilation with the blood, on the quantity of which the vigorous action of the human system partly depends.”

  A System Of Logic, Ratiocinative And Inductive (Vol. 1 of 2)

• “Alkaline tartrates gave a large proportion of secondary results at the positive electrode.”

  Experimental Researches in Electricity, Volume 1

• “May contain emulsifiers such as phosphates, citrates, or tartrates, but must contain at least 23% milk fat.”

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• “It is not uncommon for wines, frozen or not, to have tartrates crystallize and settle out.”

  The Seattle Times

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