Lees are deposits of deadyeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of avat ofwine afterfermentation andaging. The same while brewingbeer at a brewery is known astrub – the same fromsecondary fermentation of wine and beer are thelees or equally, as to beer only,dregs. This material is the source for most commercialtartaric acid, which is used in cooking and inorganic chemistry.[1]
The term in English derives from Middle Englishlie, from Anglo-French, from Medieval Latinlia.[2]Webster's Third International Dictionary shows fromlia, "probably of Celtic origin, akin to Old Irishlige (bed), Gaulishlegasit (he laid) and Welshllaid (mud)."[3]
Normally, the wine is transferred to another container (racking), leaving thissediment behind. Some wines (notablyChardonnay,Champagne, andMuscadet) are sometimes aged for a time on the lees (a process known assur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (French:bâtonnage) for uptake of their flavour.
The lees are an important component in the making ofripasso, where the leftover lees fromAmarone are used to impart more flavour and colour to partially agedValpolicella.[citation needed]
Fujian red wine chicken is made from rice wine lees.
Sur lie literally translates fromFrench as 'on lees'.Sur lie wines are bottled directly from the lees without racking (a process for filtering the wine). In the case of great Chardonnay, such asMontrachet, 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 oaktannins are polyphenolic acids, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improvecolorand clarity.[clarify] 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 ofsur lie aging.[4]
Beer on an element of lees (residual sediment) is also sold, such as many
Kombucha can also be brewedsur lie.
Lees can also be distilled to produceHefebrand, or "lees spirit", an alcoholic beverage containing a minimum of 38% alcohol by volume.[5]
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 (bâtonage) frequently, and racked when the protocol is complete. Also known assecondary autolysis, a light lees protocol releases additional mannoproteins andpolysaccharides that can influence the flavour, tannins, and acidity of the wine.
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