SIGN UP LOG IN

The largest wine encyclopedia in the world

23.030 Keywords • 48.228 Synonyms • 5.303 Translations • 28.336 Pronunciations • 154.274 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Hefebrand

Eau-de-vie de lie (F)

Distillate from the lees, the yeast residues after the fermentation, On average, the volume of the residues is two to three percent of the fermentation tank. Due to its high wine content, wine yeast can contain up to ten liters of alcohol per hectolitre. Through the distillation the alcohol from fermentation is removed from the residues. The quality results from the grape variety and the condition of the yeasts - the fresher the better. Older yeasts can cause oxidative notes. The distillate is brought to drinking strength by adding distilled water. It has a special, yeasty one Aroma, In Germany, yeast fires are mainly in the growing areas to bathe and palatinate produced. Other names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). The yeast brandy must not be mixed with the distillate from the pressed residues, the rape (Pomace brandy) can be confused. See also under fire,

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.