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Last seen on: Irish Times Crosaire – Mar 11 2019
Random information on the term “LEES”:
Lees are 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) 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.