lees
[LEEZ]
The heavy, coarse sediment that accumulates during FERMENTATION and aging. Lees primarily consists of dead yeast cells and small grape particles that fall to the bottom of the fermentation tank or barrel. In most cases, this sediment is separated from the wine through RACKING. Sometimes the wine is left in contact with the lees in an attempt to develop more flavor.
Related Links:
sur lie,
fermentation,
racking
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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