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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

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

Klöger

One of the names for the yeast residues after fermentation; see under lagers.

Term (also drusen, Geleger, Glöger, Klöger, Trub, Vollhefe, Weintrub) for the solid substances of dead yeast in beer or wine that settle in the fermentation tank or at the bottom of the bottle after fermentation. Occasionally, the term is also used to describe the residues resulting from the storage of must or wine and from filtration or...

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references

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