This time we are looking on the crossword clue for: Sediment.
it’s A 8 letters crossword puzzle definition. See the possibilities below.
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Possible Answers: LEES, SILT, DREG, DREGS, RESIDUE, DEPOSIT, ALLUVIA.
Last seen on: –NY Times Crossword 31 Mar 23, Friday
–Thomas Joseph – King Feature Syndicate Crossword – Nov 21 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Nov 14 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Oct 17 2022
–Thomas Joseph – King Feature Syndicate Crossword – Oct 3 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Feb 22 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Mar 27 2021
–Thomas Joseph – King Feature Syndicate Crossword – Mar 20 2021
–The Sun – Two Speed Crossword – Mar 4 2021
–Thomas Joseph – King Feature Syndicate Crossword – Feb 2 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Jan 23 2021
–Thomas Joseph – King Feature Syndicate Crossword – Dec 26 2020
–Eugene Sheffer – King Feature Syndicate Crossword – Oct 12 2020
–The Sun – Two Speed Crossword – Dec 12 2019
–Thomas Joseph – King Feature Syndicate Crossword – Aug 8 2019
–Eugene Sheffer – King Feature Syndicate Crossword – Feb 7 2019
–Thomas Joseph – King Feature Syndicate Crossword – Jan 30 2019
–Eugene Sheffer – King Feature Syndicate Crossword – Dec 15 2018
–Thomas Joseph – King Feature Syndicate Crossword – Dec 4 2018
–Eugene Sheffer – King Feature Syndicate Crossword – Oct 9 2018
–Canadiana Crossword – Sep 17 2018
–NY Times Crossword 16 Jun 2018, Saturday
Random information on the term “LEES”:
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. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of both wine and beer are referred to as lees. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.
Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees’ flavour.
The lees are an important component in the making of Ripasso where the leftover lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.