It can be alarming to take a sip of wine and notice small particles or “floaties” suspended in the liquid. However, there are a few harmless explanations for sediment in wine, as well as some steps you can take to prevent it. Here’s a quick overview of what those floaties might be and what you can do about them.
What are the floaties in wine?
There are a few common culprits when it comes to particles floating in wine:
- Yeast particles – During the fermentation process, yeast cells multiply rapidly to convert sugar into alcohol. Some of these yeast particles can remain suspended in the wine.
- Tartrates – Tartaric acid is a natural component of grapes and wine. Tartrates are harmless crystals that may form during fermentation or bottle aging.
- Protein particles – Trace amounts of protein from grapes may coagulate and form visible particles.
- Fining agents – Substances like bentonite clay or egg whites may be used to remove sediment. They can leave behind trace particles.
- Cellulose – Tiny fragments of cork or cellulose fibers can separate from filters or wine barrels.
In most cases, these floaties are harmless and mainly aesthetic concerns. They do not necessarily indicate a flawed or inferior wine.
What causes floaties in wine?
There are a few factors that can contribute to the presence of visible floaties:
- Bottle aging – Over time, particles from yeast, proteins, and tartrates can precipitate out of the wine. Wines that are aged extensively before release will throw more sediment.
- Lack of filtering – Some wines are lightly filtered or unfiltered, leaving more particles suspended in the finished product.
- Yeast strains – Certain yeasts produce more cell matter and sediment during fermentation.
- High acidity – The natural tartaric acid in wine causes tartrate crystals to form, especially in wines with high acidity.
- Fining – While fining agents clarify wine, they can also leave behind trace amounts of the substances used.
- Agitation – Harsh movements like shaking or jostling can disturb sediment that has settled out.
Reducing sediment in wine
If you want to avoid floaties in your glass of wine, here are some tips:
Proper storage
Keeping wine bottles stored correctly will help sediment settle to the bottom:
- Wine should be stored on its side, allowing particles to settle downwards.
- The storage area should have a constant, cool temperature around 55°F.
- Vibrations should be minimized – avoid storage near heavy foot traffic.
- Bottles should remain undisturbed for at least a few days before drinking.
Careful handling
Handle bottles gently to avoid agitating sediment:
- Move bottles slowly and avoid shaking.
- When transporting bottles, use wine shippers or wrap them to prevent excess movement.
- Open the bottle carefully – pouring slowly at first allows sediment to stay behind.
- Consider using a candle, flashlight or bright screen to illuminate the neck – this will help you see sediment before it pours.
Decanting
Decanting lets sediment settle out before you pour your glass:
- Pour wine slowly into a clean decanter, stopping when you see sediment reach the neck.
- Allow the wine to sit in the decanter for at least 15-30 minutes, allowing particles to settle to the bottom.
- Carefully pour wine from the decanter into your glass, leaving sediment behind.
Using filtering equipment
Commercial-grade filtration systems can remove particles:
- Pad filters contain cellulose pads that trap sediment as wine flows through.
- Cartridge filters feature replaceable polyester or nylon cartridges to filter out particles.
- Membrane filters have very small pore sizes (0.45 μm) to filter out yeast and bacteria.
However, extensive filtering can strip some flavor, color and body from wine. This should only be used when absolutely necessary.
Health safety of sediment in wine
In most cases, particles floating in wine are harmless:
Tartrates
Tartrate crystals occur naturally in wine. They are nontoxic, odorless and tasteless.
Yeast particles
Yeast is added intentionally during fermentation. While visible, residual yeast is not harmful.
Protein particles
Proteins from grapes are not dangerous. Some wines intentionally have visible “protein haze.”
Fining agents
Substances like bentonite clay and egg whites are considered safe fining agents.
Cellulose
Fragments of cork or wood are inert materials and not dangerous.
In healthy adults, sediment particles may cause temporary digestive upset in large amounts. But there are no life-threatening risks.
The exception is in vulnerable populations:
- People with yeast allergies may react to wines with high sediment content.
- Immunocompromised individuals should avoid unfiltered wines that may contain live yeast or bacteria.
- Infants and children lack mature digestive systems and should not consume wines with sediment.
So in summary, for most consumers floaties in wine are harmless. But those with specific health concerns should take care in selecting and handling wines.
When to discard wine with sediment
There are a few instances when sediment indicates spoiled wine that should be discarded:
Excessive floaties
More than a few flecks or particles can be a red flag. Floaties taking up a majority of the wine volume indicates a problem.
Foul odors
If the wine smells unpleasant – like wet cardboard, rotten eggs or nail polish remover – it is likely spoiled.
Cloudiness
A hazy appearance throughout the wine, not just sediment, can mean microbes or proteins have run rampant.
Fizziness
Bubbles or effervescence in a still wine are a sign of refermentation – throw it out!
Mold
The presence of fuzz, slime or obvious mold is a sure sign of spoilage.
So use your best judgment – a few tartrate crystals or yeast flecks are nothing to worry about. But if the wine seems off in multiple ways, play it safe and discard it.
Serving wine with sediment
If your wine has visible – but harmless – sediment, here are some serving tips:
Use wide bowled glasses
A wide bowl gives you more room to monitor andavoid pouring sediment into the glass. Choose glasses with clear, thin walls.
Pour small amounts
Only pour a small splash of wine at first. Check for sediment, then top off the glass.
Use a decanter
As mentioned above, decanting lets sediment settle before serving.
Don’t overchill white wines
Serving whites too cold can make tartrates more likely to precipitate out. Around 45-50°F is ideal.
When in doubt, skip the sediment
If you notice a lot of floaties mid-pour, stop pouring to avoid kicks of concentrated sediment.
Being vigilant when serving wine helps ensure your guests don’t end up with a mouthful of particles. With care and attention, sediment can be minimized.
Frequently asked questions
Here are answers to some common questions about floaties in wine:
Are wine sediments the same as lees?
Lees refers to the yeast sediment from fermentation that settles during aging. Sediment can also include tartrates, proteins, etc. So lees are a specific component of possible sediments.
Can sediments be filtered out at home?
Yes, you can filter wine at home using specific filters made to remove wine sediment. However, extensive filtration can strip the wine of flavor and character.
Do red wines have more sediment than white wines?
In general, yes. Red wines typically undergo less filtration in order to preserve color and tannins. So they tend to have more suspended solids.
Should I decant older wines longer?
Yes, older wines have had more time for sediment to form, so they benefit from longer decanting – 1-2 hours, or even overnight.
Is sediment different than haziness in wine?
Yes. Sediment refers to distinct particles you can see floating. Haziness is a general cloudy appearance with microscopic particles dispersed.
Does sediment mean the wine is low quality?
Not necessarily. In fact, some high-end wines have more sediment due to extended barrel aging and minimal filtering. So don’t assume floaties mean bad wine!
Conclusion
Finding sediment floating in your wine can set off alarm bells for some consumers. However, harmless particles from yeast, tartrates, proteins, and other components are very common, especially in high-quality wines. Visible sediment primarily affects appearance, not safety or quality in most cases. With proper storage, handling, and pouring, sediment can be minimized to enjoy a clear glass of wine. While floating particles may not be visually appealing, in most cases they do not indicate a flawed or unsafe wine.