Wine under the microscope - Cabernet Sauvignon Tie

This is a photo of frozen wine under the microscope (magnification 200 times and polarised light). The form of the ice crystals is controlled by wine compounds like suspended solids, tartaric acid or the alcohol contends. They produce different nucleation for the crystallisation of the ice crystals and give every wine sort a special look. The ice crystals are a result of a complex interaction among the process of freezing and the wine compound reactions. To see the differences, please have a look to my other photos of frozen drinks and water. For more background have a look to my blog SunshineforPangaea.blogspot.com under the site Microscopy and Experiments.