Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.
This is the sediment consisting of dead yeast cells and other debris that accumulates on the bottom of the fermentation vessel. If the wine is kept on the lees, especially if they are stirred occasionally, may impart extra flavour and body. Eventually the less must be removed.
Lees: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." See also sur lie.
Legs: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Deposit which forms in the vats after fermentation or storage of the wine, forced from impurities, yeast, tartar and residual matter from the crop.
Legs : ...
The sediment from young wines while still in the barrel, tank or vat. Racking is the process of removing the wine and leaving the lees behind. Some white wines, such as Chardonnay, are often aged in contact with the lees in order to give the wine more flavor (see "sur lie").
Lees: Natural sediment left by the wine following its first fermentation.
lees sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.
leesy a tasting term noting the rich aromas and smells resulting from a wine which spends time resting on its lees.
Lees: Heavy sediment (dregs) left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids. (fr. lie) The expression, "boire le calice jusqu'à la lie" means to: (1.) drink to the bitter end; (2.) drink to the dregs.
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
See FINISH ...
lees are the solids left at the bottom of a fermentation vat after fermentation. Relatively neutral-tasting white wines are often deliberately given prolonged lees contact and even lees stirring to generate more flavour and make them more stable.
Lees: The sediment left behind after fermentation from yeast cells, seeds, skins and pulp.
Length: In all types of wines length is the taste left in your mouth after swallowing. A wine with a longer and pleasant aftertaste means a better quality of wine.
Any residue that settles out of wine after fermentation, made of grape solids or dead yeast cells.
A term describing the sustained sensory impression across the tongue of fine wines.
Lees - The solids which settle to the bottom of a barrel or vat as a wine ferments and ages. In some wines the lees are stirred on a regular basis to create a richer fuller mouth feel in the wines. Wines undergo racking to remove these sediments.
Lees—The sediment that accumulates in the bottom of a container during fermentation. Some wine is aged "on the lees" ("sur lie").
Lees - Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
The deposits which gather at the bottom of the carboy during winemaking (also known as trub).
Deposits in the cask or bottle, comprised of grape skins, pulp, and yeast that accumulate during fermentation. In most cases this sediment is separated from the wine through racking.
Lees - The sediment made up of mainly spent yeast cells that are deposited in the storage vessel. The lees are left behind by racking.
Length - The amount of time that the aftertaste stays in the mouth. The better the wine, the longer the length; also applies to very bad wines.
are the sediment consisting of dead yeast cells, grape pulp, seeds and pigment that drop to the bottom of a vessel during and after a wine's fermentation. Sur lie is a French phrase which refers to extended contact of wine with the lees, which imparts additional flavor ...
When fermentation is complete, the yeast cells die and fall to the bottom of the vat to become the lees. Some wines are left on this sediment of dead yeast cells to enrich their aromas.
Lees: The spent yeast cells and grape solids that settle to the bottom of the tank or barrel. In most cases the winemaker will remove the wine from the lees following fermentation, but some white wines are aged on the lees ("sur lies"), to give them greater complexity.
The heavy, coarse sediment that accumulates during fermentation and aging. Lees primarily consists of dead yeast cells and small grape particles. In most cases this sediment is separated from the wine through racking.
lees: The residue that forms in wine during fermentation. It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind - a process known as racking.
Lees: dregs or sediments that settles at the bottom of a container.
Legs: Streams that run down the sides of a glass indicating a rich, full-bodied wine.
Liebfraumilch: A blended German white, semisweet and fairly neutral, which accounts for up to 50% of all German wine exports.
Lees: The sediment which settles to the bottom of the wine in a tank during processing. If primarily yeast, as from a fermentation, it is called "yeast lees;" if sediment from fining, it is called "fining lees." ...
Sediment made up of grape pulp, dead yeast cells, pips (grape seeds), etc. that are created during the wine making process. Leaving the wine on the lees for awhile can impart additional body and flavor.
Lees Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.
The gunk that settles at the bottom of a fermentation or ageing vessel. This consists of dead yeast cells, grape skin fragments and other insoluble material, and if the wine is left on the lees for a while, it can encourage *malolactic fermentation and add complexity to a wine.
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, seeds and other grape particles.
Sediment and yeast found in a barrel or tank during and after fermentation. Increasingly, winemakers are using the old technique of aging the wine on the lees to increase complexities in the aromas and flavors. "Sur Lie" is the French term for a wine left on the lees.
Lees: (Lees is both singular and plural, though the word doesn't look like it ought to be). It is the sediment that settles to the bottom of a wine in a tank during processing.
Sediments resulting from the fermentation of wine (yeast remnants, colloidal matter, and other remains).
Lees : Lees are the solid element which precipitates at the end of the fermentation; cells of dead yeast, pulp of berries and, in red wines, pips and grape-skin.
Lees: The sediment deposited by young wines in barrel or vat, consisting mainly of inactive yeasts and small particles of solid matter from the grape.
Legs: The drops that inch up the inside surface of a glass above the wine and slowly run back down. Also known as "tears".
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LEES (See BOTTOMS, I'm not sure I've worded that right!): The sediment of dead yeast cells and other debris at the bottom of wine that has been left to settle.
LEES (see also NUTTY). Refers to residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavours to the wine depending on type.
Dead yeast cells that drop out of the wine during fermentation.
Lías (lees) Solid sediment, especially the remains of yeast, which accumulates at the bottom of the tanks after fermentation of the wine. Ageing on lees is a special system in which the wine evolves in conjunction with its lees, giving it some peculiar characteristics.
After one week, you have to separate the lees from the wine.
Get a sanitized container.
Secure a mesh screen or cheese cloth on top.
Slowly pour the wine through the mesh or cheesecloth screen.
GO TO DENSE LEES Lees are an actual winemaking term describing the dead bits of yeast particles that generally sink to the bottom of a wine. Lees are stirred up once a day to make a wine have a thicker, more oily, creamy texture.
Lees is any sediment remaining after wine fermentation. It is composed of dead yeast cells or other solid matter such as grape pulp, seeds, and skin. While this may sound unappetizing, wine kept on its lees (sur lie), may acquire extra body and flavor.
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This refers to deposits of dead yeast and other matter that are left on the bottom of a wine tank or barrel after fermentation and ageing. Some winemakers stir this lees material to give added complexity to their wines.
Pyment: See Mead Racking: The process of siphoning the wine off the lees to allow clarification and aid in stabilization. A Racking Hose or tubing is used and can be attached to a Racking Cane to make this task easier. An old saying is, "The racking can make a wine.
At the end of the fermentation yeast sediments on the side of the bottle - left in horizontal position - and begins the phase of aging sur lie, that is on the lees.
Wines that remain on the lees for a long time, however, will take on extra richness and texture, with bready, biscuity aromas (and flavours).
This is simply siphoning off the relatively clear wine after the lees have settled to the bottom, leaving them behind to discard. The lees are the insoluble matter including dirt and dust, cellulose, dead yeast cells, bacteria, tartrates and pectin.
In most cases, the major portion of the yeast cells will soon be found in the sediment, or lees. Separation of the supernatant wine from the lees is called racking.
Once the fermentation has finished the yeast sinks to the bottom of the vat and forms a sediment (the 'lees'). Whilst resting on the lees wine can undergo a second transformation called 'malolactic fermentation'.
Note: bacterial contamination of lees can produce putrid odours and tastes reminiscent of decomposition. Prevention involves vigilant monitoring and stirring of wines "sur lie".
Batonnage Stirring of Lees,
Bead Bubbles in sparkling wine. Fine, long-lasting bubbles are the most desirable.
Big Refers to the weight and body of the wine. A result of high alcohol, fruit, tannin, acidity and extract.
A blend of Sauvignon Blanc and Semillon that was barrel fermented on lees. Very pale lemon colour. Clean youthful aromas of lime blossom, cut grass and passionfruit. Dry, full-bodied white wine with lots of vibrant acidity. Waves of salivating passionfruit and lemon flavours.
Stave Fans offer convenient handling in and out of tanks, requiring minimal hardware for setup. Add to that, free-floating orientation minimizes the buildup of lees. And highly flexible: when in wine, the hanging fans stay above the floor for fermentation and lees-stirring programs.
Unusual wine-making practice of Valpolicella, in which wine made during the recent vintage is reserved, then placed atop the pressed grapeskins and lees in the vats just used for Amarone and allowed to ferment further in contact with those skins, thus acquiring additional body, extract and flavor.
Moules Marinieres: Muscadet, White Graves
Moules Mariniere is perfect with a Muscadet that has been aged on its lees or a White Graves.
Contact us for a wine recommendation to match a dish not on this page.
Central Otago, New Zealand
Hard, lightly flavoured wines that achieve their best with a lot of wine craft- barrel fermentation, lees stirring etc, to give them texture and richness. Hints of melon and lime are typical.
They can be formed if finished wine is allowed prolonged contact with the lees. This can be prevented by racking the wine. Mercaptans have a very low sensory threshold, around 1.5 Âµg/L, with levels above causing onion, rubber, and skunk type odours.
Rack the wine several times, optionally. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.
To balance the bitterness from the grape and aging on its lees, the wines would be made with a small amount of residual sugar and allowed to go through a secondary fermentation to create a limited amount of frothiness.
Table wines that have been exposed to air display this aroma which resembles that of certain sherry wines. Considered a flaw by some in red wines, but a desired flavor component in certain white wines by others, (eg: Chardonnays with extended "lees" contact in the fermentation vessel).
Likewise, acid can also be added to the must if the acidity is low, this is understandably referred to as "acidification." Also with white wine fermentation an additional step referred to as "stirring the lees" is added.
Here the wine is bottled direct from the cask (or more typically an underground cuve or tank) in the spring following the vintage, having spent the winter on its lees. This produces more flavourful wines that, whilst retaining a brisk character have fuller and more obvious fruit.
See also: Wine, Grape, Fermentation, Bottle, White