Lees: Difference between revisions
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Residual deposits of [[ | 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:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 23:40, 15 October 2017
Residual deposits of yeast and other solids formed during fermentation which settle to the bottom of a fermenter after the 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.