What is the name for the sediment in wine?

Answer 1

The lees or "dregs" produced during wine making are rich sources of antioxidants. Unexpectedly, these materials show significant antibacterial properties as well as antioxidant properties. The lees of red wine which consist of tannins and plant pigments precipitated around crystals of potassium tartarate can advantageously be used directly as a tonic or demulcent. The material can also be used topically for disinfecting the skin, etc. In addition, it is possible to use organic polymers to bind the pigments and/or solubilize them from the tartaric salt to facilitate their use or to make a relatively pure pigment/tannin component.

Answer 2

dregs is for wine but im not sure for champagne

The general name is dregs. More accurately lees are formed in the fermenting process in the barrel but are usually removed by siphoning the wine out of it's barrel, often more than once. Tartarate are crystaline deposits formed later, often in the bottle itself. Both add to the complexity of the wine's flavour but should not be poured into the glass as they are bitter and unpleasant.

Answer 3

Mostly tannins and related salts in red wines. If you see anything in white wines it is usually tiny amounts of yeast debris or if the wine is VERY sweet, you can sometimes get sugar crystals.

Answer 4

The sediment in aged bottles of red wine is called the lies (lie in French).

It is composed of dead yeast cells, tannins, precipitates of tartaric acid (beeswing flakes,) or any other of the hundreds of substances present in wine.

Wine with lies require a very delicate handling:

• Keep the bottle vertical in the same place without touching it for 24 hours so the lies can deposit at the bottom, for instance in front of a table light that you'll switch on later during decanting.
• Shortly before the meal, decant it into a small decanter, very slowly and using as few movements as possible to prevent the lies at the bottom from moving into the wine.
• Pour the wine slowly on one side of the decanter without making any bubbles.
• Stop pouring as soon as you see the first particulates of the lie, even if it means wasting a half glass of wine. That's where the light behind helps.
• You need to pour the wine slowly on the side of the decanter in order to avoid introducing oxygen in the wine, especially aged wines that might react badly to it. Decanting is a totally different process than aeration.

Answer 5

Sometimes the wine maker has not filtered out the sediments from the grapes. Some people say that this is done to enhance the taste.

Answer 6

Its a Pontil or Pontil mark caused by the glass blowers rod called a Punty rod.

Answer 7

The sediment is termed as 'Crust'. It is generally potassium bitartate which adheres to the inside of the wine bottle.