Lees
Intermediate Winemaking & ViticultureDefinition
Dead yeast cells and grape solids that settle after fermentation.
Im Detail
Gross lees (heavy sediment) are separated quickly. Fine lees (spent yeast) are valuable — wines aged on fine lees develop richness, creaminess, and complexity through autolysis. Muscadet Sur Lie, Champagne en tirage, and premium Chardonnay all benefit from extended lees contact. Bâtonnage stirs fine lees for enhanced effect.
Verwandte Ratgeber
- Chardonnay: The World's Most Versatile White
- Sauvignon Blanc: Crisp, Fresh, and Vibrant
- Albariño: The Atlantic White That Defines Rías Baixas
- Grüner Veltliner: Austria's Noble White and Its Peppery Signature
- Gewürztraminer: The Bold, Aromatic White of Alsace and Beyond
- Chenin Blanc: The Chameleon White from the Loire to South Africa
- Viognier: The Golden, Perfumed White of Condrieu and the New World
- Burgundy: Terroir-Driven Perfection
- Champagne: The Home of Sparkling Wine
- Fermentation: How Grape Juice Becomes Wine
- Yeasts and Fermentation Strains: The Invisible Winemakers
- Winery Wastewater: Environmental Challenges
- The Microbiome in Wine: Beyond Yeast
- English Sparkling Wine: A New World-Class Contender
- Australian Sparkling: Tasmania to Yarra Valley
- Grower Champagne: The Artisan Revolution
- Lambrusco Renaissance: Italy's Misunderstood Sparkler
- Txakoli: The Basque Country's Fizzy Treasure
- Vin Santo: Tuscany's Holy Wine
Details
- Kategorie
- Winemaking & Viticulture
- Schwierigkeit
- Intermediate