You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member


Term (also deposit, flocculate, crystallise) for the precipitation of various substances in wine in the form of flakes, crystals or similar. These include the settling of the lees during fermentation and the deposit (mainly in red wines) or tartar during bottle ageing. The latter two do not affect the quality of a wine. In contrast, there are precipitations of substances or turbidity due to wine defects. These include metals such as iron or copper, which cause the wine defect black f racture. See also under polymerisation.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,078 Keywords · 46,831 Synonyms · 5,323 Translations · 31,412 Pronunciations · 186,862 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon