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22.751 Keywords • 48.617 Synonyms • 5.293 Translations • 7.912 Pronunciations • 150.206 Cross-references

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lees

lees Winemaking method, at the end of the fermentation the wine for a long time on the educated lees is left. Either he camps on the whole yeast (also coarse yeast, dregs after fermentation) or on the lees (fine yeast parts floating in the wine) racking in other containers). The French name is "sur lie" or "tirage sur lie". This method was according to the report of Cato the Elder (234-149 BC) already to the Romans in the antiquity known. This will be the malolactic fermentation favors and it gets additional flavors such as mannoproteins such as carbon dioxide in the wine. This gets a pleasant yeast and a fresh, lively Taste. The duration depends on the type of wine, but can take several months or longer. In principle, a yeast storage in the production of sparkling wine ( champagne. sparkling wine ) and there a fixed, indispensable part of the production.

The Hefesatzlagerung can in the presence of residual sugar too unwanted secondary fermentation to lead. Without residual sugar are subject to the yeasts slowly one autolysis and dissolve. It also can thiols (eg hydrogen sulfide ) arise. The effect can be positively enhanced by the agitation of the product with the wine. There are various techniques or mechanical aids. In the classical method, this is done by means of a rod (bâton). The upper end is designed so that a stirring can take place. The lower end can be designed differently. In most cases it is a blade-shaped part (picture left). But there are also types with a chain located at the end of the bar; such as, for example, seen in the video of the Burgundian winery Joseph Drouhin used. Another possibility is the manual rolling of the barrel on a corresponding pedestal. There are also automatic devices in which the barrel is rolled back and forth (picture above).

Yeast deposit - manual stirring (bâtonnage) and bar

The blended with the wine reduces (when removed in the barrel) the inclusion of tannins from the wood, the wine becomes milder and a little lighter. Stirring also prevents the formation of unwanted thiols. This danger exists if the yeast batch remains only at the bottom of the vessel. Often the young fermented wine is tapped and thus reduces the layer of laundering. Hefesatzlagerung takes place mainly in white wines with Barrique, This is popular with Chardonnay and obligatory at Muscadet (with the indication "sur lie" on the bottle label) of the Loire, For red wines, the process is rather rare.

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

Machine Bâtonnage: von Roumpf - own work, CC BY-SA 4.0 , Link

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