Vinopedia

Lees: Revision history

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19 August 2025

  • curprev 11:5411:54, 19 August 2025 Winosaur talk contribs 3,365 bytes +3,365 Created page with "'''Lees''' are the deposits of dead yeast cells, grape solids, and other particles that settle at the bottom of a vessel during and after fermentation. The term derives from the Old French *lie*, itself from the Latin *levare*, meaning "to lift" or "to rise"<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. In winemaking, lees are both a by-product and an important tool, influencing the [[flavour]..."
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