Lees are deposits of dead

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

after

fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

and

aging Ageing (or aging in American English) is the process of becoming Old age, older until death. The term refers mainly to humans, many other animals, and fungi; whereas for example, bacteria, perennial plants and some simple animals are potentiall ...

. The same while brewing

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

at a brewery is known as trub – the same from 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 Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. Its salt (chemistry), salt, potassium bitartrate, commonly known as cream of ta ...

, which is used in cooking and in

organic chemistry Organic chemistry is a subdiscipline within chemistry involving the science, scientific study of the structure, properties, and reactions of organic compounds and organic matter, organic materials, i.e., matter in its various forms that contain ...

. The term in English derives from Middle English ''lie'', from Anglo-French, from Medieval Latin ''lia.'' Webster's Third International Dictionary shows from ''lia'', "probably of Celtic origin, akin to Old Irish ''lige'' (bed), Gaulish ''legasit'' (he laid) and Welsh ''llaid'' (mud)." Normally, the wine is transferred to another container (

racking Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disrupti ...

), leaving this

sediment Sediment is a solid material that is transported to a new location where it is deposited. It occurs naturally and, through the processes of weathering and erosion, is broken down and subsequently sediment transport, transported by the action of ...

behind. Some wines (notably

Chardonnay Chardonnay (, ; ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new a ...

Champagne Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, spe ...

, 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 () 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 Valpolicella (, , ) is a viticultural zone of the province of Verona, Italy (wine), Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ra ...

. Fujian red wine chicken is made from rice wine lees.

''Sur lie''

''Sur lie'' literally translates from French as 'on lees'. ''Sur lie'' wines are bottled directly from the lees without racking (a process for filtering the wine). In the case of great Chardonnay, such as Montrachet, this adds a toasty, nutty "hazelnut" quality and additional depth and complexity. Chemically, this can alter the oak flavour molecules, increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak

tannins Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' is widely applied to any large po ...

are polyphenolic acids, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve

color Color (or colour in English in the Commonwealth of Nations, Commonwealth English; American and British English spelling differences#-our, -or, see spelling differences) is the visual perception based on the electromagnetic spectrum. Though co ...

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.

Other uses

Beer on an element of lees (residual sediment) is also sold, such as many * Trappist beers * Unibroue Quebec, Canada-based ales/beers *

Real ale Real ale is the name coined by the Campaign for Real Ale (CAMRA) for ale that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous ca ...

s of older styles (not India Pale Ale) * Weissbiers

Kombucha Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the Microbiological culture, culture; Latin name ''Medusomyces gisevii'') is a fermented beverage, fermented, effervescent, Sweetened beverage, sweetened black ...

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., §12

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 secondary autolysis, a light lees protocol releases additional mannoproteins and

polysaccharides Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wat ...

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

References

{{Reflist Fermentation in food processing Winemaking Yeasts By-products it:Feccia (enologia)

''Sur lie''

Other uses

Light lees protocol

See also

References