Depot

deposit (GB)

dépôt (F)

deposito (I)

depósito (PO)

depósito (ES)

deponeer (N)

Term (also Décomposition = decomposition) for the sediment that occurs especially in full-bodied, tannin-rich red wines with barrique ageing. It is a completely natural process. The deposit is formed by polymerisation and precipitation of substances (tannins and colouring agents, dead yeast) during bottle ageing. A distinction is made between easily separable solid sediment (dépot fix) and powdery sediment (dépot poudrex). To a certain extent, a deposit is considered a sign of quality, because its appearance indicates the beginning of a wine's drinking maturity. A certain protection against the deposit being whirled up when pouring into the glass is offered by bottle bottoms with an indentation, where the sediment can collect in the groove and is thus less visually noticeable.

As a rule, the presence of sediment is not a wine defect and does not impair the taste. If at all, these deposits are removed primarily for visual reasons by decanting. Depot should not be confused with tartar. Haze and cloudiness are also not 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 bees' wings. The suspended matter in the wine after fermentation is called trub, and the yeast residue is called lees. See a list of all wine constituents under total extract.

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Depot

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