Tartaric acid crystals are the most common precipitate in wine.
Tartaric acid is an organic acid naturally present in grape fruit and is one of the main sources of wine acidity.
At low temperatures, tartaric acid will precipitate to form crystals, but it will not dissolve as the temperature rises, so it is easy to form a precipitate in the wine.
In white wine, tartaric acid precipitates tend to be colorless and transparent crystals;
In red wine, it will be stained red or even black purple.
In addition to tarTARic acid crystals, dark, patchy precipitates are also found in some red wines, which are mainly composed of pigments and phenolic compounds that are gradually deposited during the aging process.
The presence of such deposits in red wines indicates that the bottle has been aged for a long time or that the wine is full and rich in style.
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