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deposit (GB)
dépôt (F)
deposito (I)
depósito (PO)
depósito (ES)
deponeer (N)

Designation (formerly also known as décomposition = decomposition) for the sediment that forms or is customary for full-bodied, tannin-rich red wines with barrique ageing. It is formed by polymerization and precipitation of substances (tannins and dyes, dead yeast) during bottle aging. A distinction is made between solid sediment that is easy to separate (Dépot fix) and powdery sediment (Dépot poudrex). A dépot is considered to be a sign of quality to a certain extent because its appearance indicates the beginning of the drinking maturity of a wine. The bottom of the bottle has an indentation where the sediment can collect in the groove to prevent the sediment from being whirled up when the wine is poured into the glass.

As a rule, the presence of deposit is not a wine defect. If at all, these deposits are primarily removed by decanting for optical reasons. Deposit must not be confused with tartaric acid. Veils and turbidity are also not a depot; these can be caused by protein or heavy metal contamination (sprays or cellar equipment). The thin skin on the surface of old port wine is called bee's wing. The suspended solids in the wine after fermentation are called trub, the yeast residues are called carcasses. See a list of all wine ingredients under total extract.

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