Lees (fermentation)

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Lees from Merlot after fermentation.
Fujian red rice wine lees

Lees are deposits of dead

secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.[1]

Normally, the wine is transferred to another container (

sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (French
: bâtonnage) for uptake of their 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.[citation needed
]

Fujian red wine chicken is made from rice wine lees.

Sur lie

Lees in a glass

Sur lie literally translates from

tannins are polyphenolic acids, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve color and clarity. Muscadet is made in this fashion. The effect of the lees during bottle fermentation for at least 18 months on Champagne is considerable. The "bready" toasty notes associated with some of the greatest sparkling wines made are the result of sur lie aging.[2]

Other uses

Beer on an element of lees (residual sediment) is also sold, such as many

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

polysaccharides
that can influence the flavour, tannins, and acidity of the wine.

See also

References