cremòr

Cremor is a term primarily used in the context of winemaking, referring to tartaric acid salts that precipitate out of wine. It is most commonly found as potassium bitartrate, also known as cream of tartar, and to a lesser extent, calcium tartrate. These precipitates are naturally occurring byproducts of the winemaking process and are generally considered harmless.

Cremor forms as wine ages, particularly when stored at cooler temperatures. The solubility of these tartrates decreases as the alcohol and pH levels in the wine change, leading to their crystallization. While not aesthetically pleasing to some, the presence of cremor does not typically affect the taste or quality of the wine. In fact, some winemakers view it as a sign of a wine that has undergone natural aging and has not been overly manipulated.

Historically, cremor was a valuable commodity, as tartaric acid and its salts were used in various applications, including baking and medicine. The recovery of these tartrates from wine lees was a significant industry. Modern winemaking techniques, such as cold stabilization, can be employed to remove these tartrates before bottling, preventing their formation in the finished product. However, many producers choose not to cold stabilize, allowing cremor to form naturally.