Dregs. See 2d Lee.
The residue that forms in wine during fermentation. Made up of dead yeast cells, grape seeds and skins and tartrates, it is usually separated from the wine, typically by means of racking, as soon as possible, but some wines are deliberately left in contact with the lees (see sur lie and autolysis) to gain complexity and/or to encourage malolactic fermentation.
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. 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.
The sediment which accumulates in the bottom of a vat during the fermentation, racking and fining of a wine.
The sediment of a fermenting wine, usually composed of fruit solids and/or spent yeast cells. Long exposure of the wine to the lees can result in off-flavors, so racking at regular intervals is required.
Dead yeasts together with other solid debris settle to the bottom of the tank or barrel after fermentation: this deposit is known as lees. When in contact with the wine the lees help to liberate natural components important for conservation and which also encourage toasty notes and volume in the mouth.
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 sediment in the bottom of the fermenting tank. Mostly dead yeast.
The sediment that accumulates in the bottom of a container during fermentation. Some wine is aged "on the lees" ("sur lie").
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").
During the fermentation and maturation process, the wines deposit a heavy, coarse sediment of insoluble matter at the bottom of the tank. The sediment mainly consists of dead yeast. When the wine is "racked", the lees is left behind.
The sediment residue of wine fermentation, comprised mostly of spent yeast cells and grape particulate matter.
debris separated from wine during and after fermentation
a deposit in the wine comprising of dead yeast cells.
Solid residue (mostly dead yeast cells) and grape pulp, pips, and skins, (known as gross lees) that remains in the cask after the wine has finished fermentation. Many white wines and some reds are kept on their lees for a period of time to protect them from oxidation, enrich their textures, and add complexity.
The pulp deposits that settle and sink to the bottom after pressing.
the sediment from fermentation of an alcoholic beverage
Residue left in bottles, usually champagne, which are the dead yeast cells.
Sediment left in the barrel or tank during and after fermentation. On the Lees or 'Sur Lies' is the technique used for extra fermentation of some white wines especially Muscadet.
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. Some wines (notably Chardonnay) are deliberately left in contact with the lees while in barrel in an attempt to impart more complexity and palate creaminess.
Also known as "trub", lees are the deposit of yeast and sediments at the bottom of the tank after fermentation.
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.
Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
dead yeast cells in a wine.
the residue which is left at the bottom of a fermentation vessel consisting of dead yeast cells, grape pips and bits of grape skin and pulp. Normally clear wine is separated from the lees as soon as possible to hasten stabilization and clarification. However some wines are deliberately left on the lees as this encourages a second, softening fermentation which can add complexity to the wine, whence Muscadet Sur Lie.
Dead yeast cells that settle in the bottom of the tank or barrel after fermentation
The natural sediment of grape skins, pulp and yeast
Sediment that falls to the bottom of wine tanks and barrels.
The deposits which gather at the bottom of the carboy during winemaking (also known as trub).
Grape solids and dead yeast which remains in a barrel or tank during and after fermentation. The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Coarse sediment left in the bottom of the fermentation vessel consisting of dead yeast and other solid matter such as grapes and pips. Leaving the wine to age on the lees can increase complexities in aromas and flavours.
solid deposits found in wine after vinification and consisting mainly of dead yeast cells.
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.
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."
The sediment and yeast found in the bottom of the barrel after fermentation.
The layer of sediment that occurs on the bottom of a vessel during a fermentation.
dregs or sediments that settles at the bottom of a bottle or container
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 flavor and make them more stable.
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.
dead yeast cells, grape seeds, pulp, stems, skins, and tartrates that separates from the juice during wine making and aging. Some wines (usually white) are left in contact with their lees to increase flavor complexity.
Sediment occurring during winemaking or bottle aging.
Dead yeast cells or sediment remaining in a tank after fermentation.
The sediment (dregs) of wine or liquor that occurs during fermentation and aging.
Lees are the solids in the wine, after fermentation often refers to the spent yeast cells. A wine may age sur lies, but before bottled the lees will be removed by racking or filtering.
More commonly refered to as gunk. Found at the bottom of demi-johns. Dealt with by racking.
A heavy, coarse sediment of insoluble matter deposited at the bottom of the tank during fermentation and maturation â€“ the dead yeast cells that remain in the wine in the tank/barrel after fermentation.
This is the dead yeast cells and particles of grape at the bottom of the tank and is removed quickly to prevent the wine havine a Champagne taste.
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.
Dead yeast cells and small grape particles which settle at the bottom of the tank or barrel during aging.
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 help gives bottle-fermented champagne its yeasty flavour.
An English term used for the sediment that settles at the bottom of tanks and vats after the fermentation process. It is made up of grape seeds, pulp, stems, and skins, and is not transferred when the wine is moved to a different container.
Sediment formed of dead yeasts and other particles after fermentation. Leaving a wine in contact with the lees adds weight and a creaminess to wine as well a bready, yeasty notes.
Sediment and yeast found in a barrel or tank during and after fermentation. Increasingly, New World 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.
The sediment remaining in the tank after fermentation.
The sediment (mainly dead yeast cells) that remains after the completion of fermentation. The longer the wine is ‘on its lees' (sur lie) the more richness and flavour it should absorb.
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.
Deposit of dead yeast cells that fall to the bottom of a fermenting vessel after wine has been fermented. Normally the wine is transferred to another container leaving this sediment behind.
Deposit which forms in the vats after fermentation or storage of the wine, forced from impurities, yeast, tartar and residual matter from the crop.
Sediment in the bottom of the carboy made up of yeast which have fallen out of the must as well as any bits of fruit and/or other additives.
the sediment of dregs left as wine or liquors ferments. Also, the settling of a liquid.
The sediment that remains in wine after fermentation is complete, made up mostly of dead yeast cells and solids. The lees can contribute richness and flavor complexities to some wines when the finished wine is aged with the lees for a period of time. In French this is called "sur lies" or on the 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 (see also nutty).
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.