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Regulation (EU) No 2019/787 of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol
201:, this adds a toasty, nutty "hazelnut" quality and additional depth and complexity. Chemically, this can alter the oak flavour molecules, increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak
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Muscadet is made in this fashion. The effect of the lees during bottle fermentation for at least 18 months on
Champagne is considerable. The "bready" toasty notes associated with some of the greatest sparkling wines made are the result of
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In a process in which yeast is added to wine that has completed primary fermentation, this secondary yeast addition typically remains in the wine from 2–8 weeks, depending on the winemaker's goals. The yeast is stirred
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wines are bottled directly from the lees without racking (a process for filtering the wine). In the case of great
Chardonnay, such as
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are polyphenolic acids, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve
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and distillates of agricultural origin in alcoholic beverages, and repealing
Regulation (EC) No 110/2008
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or residual yeast and other particles that precipitate, or are carried by the action of "
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Beer on an element of lees (residual sediment) is also sold, such as many
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that can influence the flavour, tannins, and acidity of the wine.
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are used to impart more flavour and colour to partially aged
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177:"Sur lie" redirects here. For the album by Mari Hamada, see
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Normally, the wine is transferred to another container (
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The lees are an important component in the making of
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323:Kassaian, Jean-Maurice (2000). "Tartaric Acid".
356:Robinson, Jancis; Harding, Julia, eds. (2015).
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325:Ullmann's Encyclopedia of Industrial Chemistry
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362:. Oxford University Press. p. 711.
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269:Lees can also be distilled to produce
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27:Deposits of dead yeast in wine-making
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403:Fermentation in food processing
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161:is made from rice wine lees.
93:or equally, as to beer only,
359:The Oxford Companion to Wine
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189:literally translates from
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89:of wine and beer are the
81:at a brewery is known as
77:. The same while brewing
46:Fujian red rice wine lees
333:10.1002/14356007.a26_163
159:Fujian red wine chicken
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87:secondary fermentation
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61:", to the bottom of a
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246:of older styles (not
53:are deposits of dead
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288:secondary autolysis
277:Light lees protocol
262:can also be brewed
173:Yeast in winemaking
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38:after fermentation
369:978-0-19-870538-3
240:-based ales/beers
103:organic chemistry
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418:By-products
18:Lees (wine)
408:Winemaking
397:Categories
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310:References
254:Weissbiers
221:Other uses
199:Montrachet
171:See also:
114:Chardonnay
34:Lees from
304:Sake kasu
271:Hefebrand
244:Real ales
136:bâtonnage
118:Champagne
298:See also
284:bâtonage
260:Kombucha
235:Unibroue
122:Muscadet
264:sur lie
217:aging.
215:sur lie
203:tannins
195:Sur lie
186:Sur lie
166:Sur lie
149:Amarone
144:ripasso
127:sur lie
110:racking
413:Yeasts
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191:French
132:French
120:, and
69:after
59:fining
36:Merlot
386:, §12
207:color
95:dregs
75:aging
55:yeast
364:ISBN
337:ISBN
91:lees
83:trub
79:beer
73:and
67:wine
51:Lees
329:doi
65:of
63:vat
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