Sediment: As red wines age, color pigments and tannins bond together and fall out of solution, producing a natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine’s mouthfeel. Sediment is most frequently found in older (10-plus years), darker red wines, which typically have more color pigments and tannins, such as Cabernet Sauvignon, Bordeaux and Port. Rarely will lighter reds throw sediment.

沉淀物：随着红葡萄酒的陈年，色素和单宁结合并从溶液中析出，产生了一种天然的沉淀物。虽然沉淀物无害，但尝起来有苦味影响葡萄酒的口感。沉淀物通常在较老的（10年以上），颜色较深的葡萄酒里出现，这类酒富含色素和单宁，如赤霞珠葡萄酒，波尔多葡萄酒和波特酒。较清淡的葡萄酒很少会出现沉淀物。