lees

lees (GB)

lies (F)

feccia (I)

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 centrifugation. For certain white wines, the wine is left for a certain period of time on the full lees (coarse sediment after fermentation) or the fine lees (see under lees storage). Before bottling, the lees is separated from the wine by racking and the fine lees by filtration. Either wait for settling at the bottom of the fermentation tank or support this by filtering with diatomaceous earth.

Geläger

The lees after fermentation is also distilled into a distillate, the yeast spirit, which is characterised by a yeasty aroma. In Austria this spirit is called Glöger (Glögerbrand) and in France Eau-de-vie de lie. This should not be confused with distillates made from press residues such as grappa (Italy), marc (France) and marc (Austria and Germany). In the old days, a simple, low-alcohol "wine"(pressed yeast wine) was also produced from lees for private consumption. See also under alcoholic drinks and spirits.

Picture: Kobler Armin

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lees

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