Most wine drinkers know that chilling whites in the freezer is a big no-no. It drastically changes the properties of the wine (if you did not know, take two bottles of the same label, chill one in the refrigerator and the other in the freezer down to the same temperature and you should definitely notice a difference in taste between the two.
What I want to know is what is the science behind this phenomenon: the chemistry behind the fact that chilling the wine fast (or in the freezer) causes, among other things, the fruit to tighten up.
And if chilling the wine (slower) in the refrigerator produces such a remarkable difference in flavor, is there a more optimum method that can yield an even better result, however unrealistic, for chilling white wine (ex: bringing it down to 47 extremely slowly in a controlled fridge...and taking all day and night to do it.)
Thanks in advance to all the geeks who have an answer.
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