🥃 Lees
The sediment of dead yeast at the bottom of a cask after fermentation.
Lees is the sediment of dead yeast cells that settles at the bottom of a barrel or tank after fermentation. The sediment of dead yeast at the bottom of a barrel or tank after fermentation is called lees, in French "lies". Yeast turns sugar into alcohol, then dies and settles. Fine particles of grape pulp settle with it.
For wine, the sediment is not waste. If the wine is left on it for several months and stirred now and then, the yeast slowly breaks down and gives the wine proteins and slightly sweet substances. The wine becomes rounder and creamier and gets toasty, bready notes. This is called ageing on the lees. Many white wines are made so, including Chardonnay and Muscadet, and also Champagne.
Lees belong to the grape products, like tartrates. Other winemaking leftovers, such as pomace, stand near them.
After ageing, the wine is racked off the lees. Too long ageing on lees can give unpleasant smells, so the winemaker watches the taste.
Links
- Part of
- 🥃 Grape products
- Similar and different
- 🍷 Lees ageing, 🍷 Tokaji Máslás, 🥃 Wine diamonds (tartrates)
Frequently asked questions
What are wine lees?
The sediment of dead yeast at the bottom of a barrel or tank after fermentation.
Why is wine kept on the lees?
To make it softer and creamier, with bready and toasty notes.
Which wines are made this way?
Many whites, for example Chardonnay and Muscadet, and also Champagne.
Similar
🥃 Grape juice · 🥃 Grape seed oil · 🥃 Arak · 🥃 Rakı · 🥃 Grape syrup · 🥃 Pelamushi
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.