General term (also depositing, flocculating, crystallizing) for the precipitation of various substances in wine in the form of flakes, crystals or similar. During fermentation, this includes the settling of the sediment, and during bottle ageing, the depot (mainly in red wines) or tartrate. The latter two do not impair the quality of a wine. In contrast, precipitation of substances or clouding due to wine defects are the opposite. These include various metals such as iron or copper, which cause the wine defect black break. See also under polymerisation.