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- Lees_(fermentation) abstract "Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of \"fining\", to the bottom of a vat of wine after fermentation and aging. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of both wine and beer are referred to as lees. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees' flavour.The lees are an important component in the making of Ripasso where the leftover lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.".
- Lees_(fermentation) thumbnail Merlot_wine_lees_after_fermentation.JPG?width=300.
- Lees_(fermentation) wikiPageID "5222577".
- Lees_(fermentation) wikiPageLength "3748".
- Lees_(fermentation) wikiPageOutDegree "40".
- Lees_(fermentation) wikiPageRevisionID "699238571".
- Lees_(fermentation) wikiPageWikiLink Aging_of_wine.
- Lees_(fermentation) wikiPageWikiLink Amarone.
- Lees_(fermentation) wikiPageWikiLink Autolysis_(wine).
- Lees_(fermentation) wikiPageWikiLink Barrel.
- Lees_(fermentation) wikiPageWikiLink Beer.
- Lees_(fermentation) wikiPageWikiLink Brewing.
- Lees_(fermentation) wikiPageWikiLink Canada.
- Lees_(fermentation) wikiPageWikiLink Category:Fermentation_in_food_processing.
- Lees_(fermentation) wikiPageWikiLink Category:Oenology.
- Lees_(fermentation) wikiPageWikiLink Category:Yeasts.
- Lees_(fermentation) wikiPageWikiLink Champagne.
- Lees_(fermentation) wikiPageWikiLink Chardonnay.
- Lees_(fermentation) wikiPageWikiLink Clarification_and_stabilization_of_wine.
- Lees_(fermentation) wikiPageWikiLink Fermentation_in_winemaking.
- Lees_(fermentation) wikiPageWikiLink French_language.
- Lees_(fermentation) wikiPageWikiLink Lees_(fermentation).
- Lees_(fermentation) wikiPageWikiLink Montrachet.
- Lees_(fermentation) wikiPageWikiLink Muscadet.
- Lees_(fermentation) wikiPageWikiLink Organic_chemistry.
- Lees_(fermentation) wikiPageWikiLink Phenolic_content_in_wine.
- Lees_(fermentation) wikiPageWikiLink Polysaccharide.
- Lees_(fermentation) wikiPageWikiLink Quebec.
- Lees_(fermentation) wikiPageWikiLink Racking.
- Lees_(fermentation) wikiPageWikiLink Tartaric_acid.
- Lees_(fermentation) wikiPageWikiLink Trub_(brewing).
- Lees_(fermentation) wikiPageWikiLink Unibroue.
- Lees_(fermentation) wikiPageWikiLink Valpolicella.
- Lees_(fermentation) wikiPageWikiLink Wine.
- Lees_(fermentation) wikiPageWikiLink Wine_color.
- Lees_(fermentation) wikiPageWikiLink Yeast.
- Lees_(fermentation) wikiPageWikiLink File:Merlot_wine_lees_after_fermentation.JPG.
- Lees_(fermentation) wikiPageWikiLink File:Sur_lie_Muscadet.jpg.
- Lees_(fermentation) wikiPageWikiLink File:W0470-Muscadet_5_Bourbes_15342.JPG.
- Lees_(fermentation) wikiPageWikiLinkText "Lees (fermentation)".
- Lees_(fermentation) wikiPageWikiLinkText "Lees (fermentation)#Sur lie".
- Lees_(fermentation) wikiPageWikiLinkText "Lees".
- Lees_(fermentation) wikiPageWikiLinkText "Lees_(fermentation)".
- Lees_(fermentation) wikiPageWikiLinkText "Light Lees Protocol".
- Lees_(fermentation) wikiPageWikiLinkText "lees (fermentation)".
- Lees_(fermentation) wikiPageWikiLinkText "lees".
- Lees_(fermentation) wikiPageWikiLinkText "sur lie".
- Lees_(fermentation) wikiPageWikiLinkText "wine lees".
- Lees_(fermentation) wikiPageWikiLinkText "yeast sediment".
- Lees_(fermentation) wikiPageUsesTemplate Template:Reflist.
- Lees_(fermentation) wikiPageUsesTemplate Template:See_also.
- Lees_(fermentation) subject Category:Fermentation_in_food_processing.
- Lees_(fermentation) subject Category:Oenology.
- Lees_(fermentation) subject Category:Yeasts.
- Lees_(fermentation) type Redirect.
- Lees_(fermentation) type Thing.
- Lees_(fermentation) comment "Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of \"fining\", to the bottom of a vat of wine after fermentation and aging. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of both wine and beer are referred to as lees.".
- Lees_(fermentation) label "Lees (fermentation)".
- Lees_(fermentation) seeAlso Winemaking.
- Lees_(fermentation) seeAlso Yeast.
- Lees_(fermentation) sameAs Q162441.
- Lees_(fermentation) sameAs Solada.
- Lees_(fermentation) sameAs Hefebrand.
- Lees_(fermentation) sameAs Heces_de_vino.
- Lees_(fermentation) sameAs Lie_(boisson).
- Lees_(fermentation) sameAs Lizo.
- Lees_(fermentation) sameAs Droesem.
- Lees_(fermentation) sameAs m.0d8nbt.
- Lees_(fermentation) sameAs Q162441.
- Lees_(fermentation) wasDerivedFrom Lees_(fermentation)?oldid=699238571.
- Lees_(fermentation) depiction Merlot_wine_lees_after_fermentation.JPG.
- Lees_(fermentation) isPrimaryTopicOf Lees_(fermentation).