This is the reason why there is sediment in red wine

Red wine is a common type of alcohol in daily life. Red wine is divided into many types. Generally speaking, red wine is made from grapes. It not only tastes better, but drinking red wine properly also has some benefits to the body. The appearance of sediment in red wine is a relatively normal phenomenon. Due to the brewing process of red wine, some sediment may appear in the red wine, so it needs to be observed before drinking.

Is sediment in wine bad?

It is normal for aged red wine to have sediment, which is also a symbol of aged wine. This precipitation is generally granular or rust-like, and is mainly produced by the combination of tannins and pigments during the aging process. We don’t have to worry about anything being wrong.

The most common residual sediment in wine bottles is tartar, which is the result of the crystallization of tartaric acid in wine at lower temperatures. This type of crystal will slowly precipitate when the temperature is low, but will not dissolve as the temperature rises, so it is easy to preserve and appear more colorful under a microscope.

Is sediment in new wine bad?

If there is sediment in new wine, does it mean that the wine is spoiled? No, generally speaking, new wine rarely has sediment, but there is an exception occasionally! During the brewing process, peel and stem residues, peel carryover, dead yeast or pulp may form sediment in the wine, but this type of sediment is often filtered out by the winery before bottling. If there is too much of this type of sediment, the wine will look bad and affect sales. Generally speaking, wineries will perform low-temperature freezing to allow these acids to crystallize first, and then filter them out at one time. However, some wineries may only do light filtering or even no filtering at all in order to maintain the original flavor. In addition, some small wineries that mainly target the domestic market and do not export often occasionally "forget" this matter.

Notes on wine storage

1. Bottled wine should be stored in a stable, dry, light-proof and cool place to prevent the inactivation of oxidase in the wine and thus avoid the oxidation precipitation of iron ions. In addition, it can also avoid the reduction of resveratrol in wine, which has the effects of lowering blood lipids, resisting thrombosis and preventing coronary heart disease;

2. If the bottle mouth has been opened, it should be sealed with a cork and the cork should be kept moist to prevent contamination by bacteria in the air and cause the wine to become cloudy or deteriorate;

3. For opened bottles of wine, seal them completely and isolate them from air as much as possible or put a small amount of vitamin C tablets in the wine to prevent the oxygen in the air from reacting with the compounds in the wine to produce flocs, and to prevent the oxygen from reacting with phenolic substances to turn the wine brown.

4. You can add a small amount of lemon juice to the wine to lower its pH value, thereby further avoiding the precipitation of tartaric acid crystals.

Use a decanter

Before drinking this kind of wine, we should be careful to sober up. The effect of sobering up is twofold:

One is to remove the sediment from the wine;

Secondly, because this type of wine has been stored for too long, its turbidity and aroma are very stable. By decanting the wine, it can fully come into contact with the air, stimulate the aroma of the wine, and evaporate the turbid gas. This will make the taste softer and the aroma richer.