Lees
Intermediate Winemaking & Viticulture定义
Dead yeast cells and grape solids that settle after fermentation.
深入了解
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.
相关指南
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- 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
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- Yeasts and Fermentation Strains: The Invisible Winemakers
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- The Microbiome in Wine: Beyond Yeast
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- Australian Sparkling: Tasmania to Yarra Valley
- Grower Champagne: The Artisan Revolution
- Lambrusco Renaissance: Italy's Misunderstood Sparkler
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- Vin Santo: Tuscany's Holy Wine
详细信息
- 分类
- Winemaking & Viticulture
- 难度
- Intermediate