View source for Lees

Residual deposits of [[yeast]] and other solids formed during [[fermentation]] which settle to the bottom of a [[fermenter]] after the [[Ebullation|ebullation]] of [[primary fermentation]] ends. This sediment is usually separated from the [[beer]] or [[wine]] by [[racking]]. Sometimes the wine is left in contact with the lees in an attempt to develop more flavor. See [[Autolysis]] and [[Sur_lie_aging|sur lie]] [[Maturation|aging]]. 

[[Category:Fermentation]]
[[Category:Glossary]]