tag:blogger.com,1999:blog-1080161909822087430.post5101154930730596302..comments2024-03-02T00:28:05.502-05:00Comments on Wine -- Mise en abyme: To freeze or not to freeze?wineORLhttp://www.blogger.com/profile/06163150468541915038noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1080161909822087430.post-67071058013053674582010-03-23T06:19:51.071-04:002010-03-23T06:19:51.071-04:00Good info, didn't taste flabby to me at all. L...Good info, didn't taste flabby to me at all. Lets revisit this in a future experiment, see u friday.robert goulethttps://www.blogger.com/profile/12648215407554761566noreply@blogger.comtag:blogger.com,1999:blog-1080161909822087430.post-74171424032766473282010-03-22T16:06:08.112-04:002010-03-22T16:06:08.112-04:00Experimentation with this technique has yielded mi...Experimentation with this technique has yielded mixed results. The cloudiness you saw is a combination of tartaric acid and tannic acid, the solubility of which decreases significantly as temperatures drop. One would expect an over drop in acidity as the acids are now solid and no longer part of the solution, yielding a "flabby" or flat tasting wine.HlyTerroirhttps://www.blogger.com/profile/10164843603796527662noreply@blogger.com