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.
Lees / Leesy Created by dead yeast cells and other solid matter which collects at the bottom of the container after fermentation.
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.
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.
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: Natural sediment left by the wine following its first fermentation.
Lees: The residue that forms in wine during fermentation. Made up of dead yeast cells, grape seeds, skins and tartrates, it is usually separated from the wine, typically by means of racking as soon as possible.
Lees: Heavy sediment (dregs) left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids.
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.
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lees are the solids left at the bottom of a fermentation vat after fermentation.
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: 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—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: 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.
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 sediment made up of mainly spent yeast cells that are deposited in the storage vessel. The lees are left behind by racking.
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.
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: 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." ...
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.
The gunk that settles at the bottom of a fermentation or ageing vessel.
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.
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.
Lees Literally the "spent" yeast cells left over from fermentation; sometimes (especially in New World Chardonnays) winemakers leave wine in the barrel sur lie (French for "on the lees") for added complexity.
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The spent yeast cells and solid materials that settle to the bottom of the vat or barrel during the winemaking process.
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".
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.
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.
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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.
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".
Carefully aged in the bottle with yeast lees for 8 years before release, the wine has a maturity and softness to complement its fine acid backbone.
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.
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.
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, ...
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.
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.
(French) The technique of aging wine in contact with the sediment of dead yeast and grape particles (lees) from the fermentation.
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, Fermentation, Bottle, White