What's with the dregs in red wine?

There are two kinds of residues in red wine: granular precipitation and crystalline precipitation.

1, granular precipitation

It usually appears in aged wine, which is a process in which pigment reacts with tannin to precipitate from small molecules to large molecules, and often appears at the bottom of wine bottles.

2. Crystallization and precipitation

At low temperature or high alcohol concentration, tartaric acid originally dissolved in wine gradually precipitates and is often adsorbed on cork and inner wall.

Performance of wine deterioration

1, leakage

If the cork on my body or the wine label outside is soaked, it can be said that the liquid has leaked. Once it leaks, it means that the wine inside has undergone an oxidation reaction, and it can basically be judged that the wine is broken.

There are many bubbles in still wine.

The bubbles in the bottle are carbon dioxide, which is the product of the reaction between a small amount of yeast left in the bottle and the residue. A small amount has little effect, and a large amount means that the wine is almost poor.

3. The aroma of ripe fruit

The original fruit aroma of wine is very pure, but once the aroma becomes mature fruit flavor, it basically goes bad.