Lees
From EncycloWine
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
Lees / Leesy Created by dead yeast cells and other solid matter which collects at the bottom of the container after fermentation.
Lees
Lees refer to sediments of dead yeast that occurs during and after fermentation, or are carried by the action of "fining". Lees can also consist of pips, grape pulp and other solids. US winemakers use the term "mud".
Lees
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on.
Lees
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.
Lees :
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 : ...
Lees
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.
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.
Lees: Solids-including spent yeast cells, grape pulp and seeds-that settle out of a wine during fermentation and aging.', '', 250)"; onMouseout="hideddrivetip()"Lees ...
Lees: Heavy sediment (dregs) left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids.
Lees: Sediment occurring during winemaking or bottle aging.
Loam: A soil containing a mixture of clay, silt and sand that is best for the growth of most plants.
Lees: The spent yeast cells that accumulate on the bottom of winemaking vessels after the population has completed the fermentation and has died out.
Lees:
Sediment remaining in a barrel
during and after fermentation.
Legs:
The droplets that form and ease down
the sides of a glass
when the wine is swirled.
Lees
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.
Length
See FINISH ...
lees are the solids left at the bottom of a fermentation vat after fermentation.
Lees: Deposits in cask or bottle, notably the residue in champagne bottles, from dead yeast cells after the secondary fermentation has been completed.' Lying on lees' is the process that helps give bottle-fermented champagne its yeasty flavour.
Lees
Any residue that settles out of wine after fermentation, made of grape solids or dead yeast cells.
Length
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 deposits which gather at the bottom of the carboy during winemaking (also known as trub).
Legs
The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Lees: Solid residue (mostly dead yeast cells and grape pulp, pips and skins) that remains in a barrel or tank after the wine has been drawn off.
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.
Lees: dregs or sediments that settles at the bottom of a bottle or container
Legs: The streams that run down the sides of a glass when swirled, it indicates a rich, full-bodied wine.
Lees
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.
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
The gunk that settles at the bottom of a fermentation or ageing vessel.
LEES
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 flavors to the wine depending on type.
LEES
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.
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.
lees
Sediments resulting from the fermentation of wine (yeast remnants, colloidal matter, and other remains).
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Lees
Term used to refer to the dregs or sediment left at the bottom of a container once the liquid has been drawn.
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 which gathers on the bottom of the primary or carboy, or even the bottom of bottled wine.
Metabisulphite ...
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.
Lees
This refers to deposits of dead yeast and other matter than are left on the bottom of a wine tank or barrel after fermentation and aging. Some winemakers stir this lees material to give added complexity to their wines.
- M - ...
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:Sediment-dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)-remaining in a barrel or tank during and after fermentation. "Sur lie" is a French term for aging a wine on its lees.
The Lees, by the way, wrote that "Kung Pao," or "viceroy," refers to an early Beijing diplomat assigned to Sichuan in the distant West and was delighted to discover this characteristic regional dish upon his arrival.
Wine Wine lees paste
Wine bottles
Since 1979, metric standards have been in use in the United States and the standard wine bottle size was set at 750 milliliters (ml) or approximately 25.
Lías (lees) Solid sediment, especially the remains of yeast, which accumulates at the bottom of the tanks after fermentation of the wine.
Syphon off the lees into a clean jug and allow to set until clear.
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batonnageStirring the lees with a stick to increase flavour extraction. bauméA scale for must weight.
gov/ Batonnage the process of stirring the wine during elevage to return the lees to suspension which prolongs the activity of the yeast cells of which they are composed. This is done only to white wines to improve the taste and body.
Stirring of lees into the wine
Baumé
A term to measure Specific Gravity, which indicates the sugar content of unfermented grape juice. One degree baumé is equivalent to 1.8 degrees Brix. 1 degree baumé ferments out to approximately 1% alcohol.
Lees
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.
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.
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".
Bâtonnage (France)
The term for stirring of the lees which is employed to impart body and flavour to the wine.
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, ...
The fruit is from an estate vineyard and was hand-harvested. Barrel fermented in French oak casks and 9 months on the lees.
This wine is delightful and a crowd pleaser. Highly recommend.
Comments ...
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.
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" ...
" Also with white wine fermentation an additional step referred to as "stirring the lees" is added. This step involves mixing up the residual yeast that is left post fermentation to yield more flavors.
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.
 See also: Wine, Grape, Bottle, Fermentation, White
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