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The largest wine encyclopedia in the world

22.584 Keywords • 48.697 Synonyms • 5.294 Translations • 7.917 Pronunciations • 148.027 Cross-references

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whole yeast

Designation (also coarse yeast) for the yeasts which is used when the wine is after the fermentation stays in contact with all the yeast for some time. This is done racking of the young wine, it is separated from the whole yeast (sediment, dregs) and remains in the old container. Only the remaining parts remain in the wine and are then called lees designated. The expansion is under lees described. Another name for the dead yeasts is lees, See also below winemaking,

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