Lees (fermentation)
Lees are deposits of dead
Normally, the wine is transferred to another container (
The lees are an important component in the making of
Fujian red wine chicken is made from rice wine lees.
Sur lie
Sur lie literally translates from
Other uses
Beer on an element of lees (residual sediment) is also sold, such as many
- Trappist beers
- Unibroue Quebec, Canada-based ales/beers
- India Pale Ale)
Kombucha can also be brewed sur lie.
Lees can also be distilled to produce Hefebrand, or "lees spirit", an alcoholic beverage containing a minimum of 38% alcohol by volume.[3]
Light lees protocol
In a process in which yeast is added to wine that has completed primary fermentation, this secondary yeast addition typically remains in the wine from 2–8 weeks, depending on the winemaker's goals. The yeast is stirred (bâtonage) frequently, and racked when the protocol is complete. Also known as
See also
References
- ISBN 3527306730.
- ISBN 978-0-19-870538-3.
- ^ Regulation (EU) No 2019/787 of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008, §12