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23.054 Keywords • 48.241 Synonyms • 5.303 Translations • 28.360 Pronunciations • 154.988 Cross-references

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lees

lees Wine making method, after the end of the fermentation the wine for a long time on the formed lees is left. Either he is lying on the whole yeast (also coarse yeast, sediment 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". According to the report by Cato the Elder (234-149 BC) already the Romans in the antiquity known. This will make the malolactic fermentation favors and there are additional flavors like mannoproteins such as carbon dioxide in the wine. This gets a pleasant yeast tone and a fresh, lively Taste. The duration depends on the type of wine, but can take several months or longer. In principle, yeast storage is used in the production of sparkling wine ( champagne. sparkling wine ) usual and there a fixed, indispensable part of the production.

Yeast set storage can be carried out in the presence of residual sugar too undesirable secondary fermentation to lead. Without residual sugar they are subject to yeasts slowly one autolysis and dissolve in the process. It can also do so thiols (e.g. hydrogen sulfide ) arise. The effect can be positively enhanced by stirring or mixing (French Bâtonnage) the wine with the wine. There are various techniques and mechanical aids for this. In the classic method, this is done using a stick (bâton). The upper end is designed so that it can be stirred. The lower end can be designed differently. It is usually a shovel-shaped part (picture on the left). But there are also types with a chain at the end of the bar; such as the one seen in the video from the Burgundian winery Joseph Drouhin used. Another possibility is the manual rolling of the barrel on a corresponding base. There are already automatic devices in which the barrel is rolled back and forth (picture above).

Yeast set storage - manual stirring (bâtonnage) and stick

The leek mixed with the wine reduces the absorption of (when aged in the barrel) tannins from the wood, the wine becomes milder and a little lighter. The stirring also prevents the formation of unwanted thiols. This risk exists if the yeast set only remains on the bottom of the vessel. The young fermented wine is often tapped and the layer of gels is reduced. Yeast set storage is mainly carried out with white wines Barrique, This is popular with Chardonnay and mandatory with Muscadet (with the words "sur lie" on the bottle label) by the Loire, The procedure is rather rare for red wines.

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

mechanical batonnage: von Roumpf - own factory, CC BY-SA 4.0 , Link

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