A little precipitation in wine is actually quite normal.
The precipitates in wine are mainly Tartaric acid crystals which gradually deposit pigments and phenolic compounds during the aging process.
These deposits are naturally occurring, non-toxic and do not affect the quality of the wine. They can only be removed by decanting before drinking.
Note, however, that less common flocculent precipitation can occur when wine is contaminated by microorganisms or spoilage due to improper storage.
This precipitate usually floats in the liquor and the liquor is cloudy, which can give the wine an unpleasant odor.
When confronted with uncertain sediment, it can be easily identified by carefully observing whether the liquor is clear.
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