Lees (fermentation) - Revision history

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	~~'''Lees''' refers to the deposits~~ of dead ~~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 [[~~fermentation~~]] in a [[distillery]] are usually referred to as [[spent wash]], [[pot ale]], or [[vinasse]].~~		{{Short description\|Sediment of dead yeast cells and other particles in wine and beer fermentation}}

	~~==History==~~		'''Lees''' are the deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of ''[[racking (wine)\|racking]]'', to the bottom of a [[fermentation]] vessel. This sediment is a natural byproduct of the fermentation process in the production of [[wine]], [[beer]], and other alcoholic beverages.
	~~The practice~~ of ~~using lees in winemaking has been around for centuries~~, ~~with~~ the ~~earliest recorded mention in~~ the [[~~Roman Empire~~]]. ~~The Romans discovered that fine wines could be made by leaving~~ the wine ~~to sit on the lees~~, ~~a method that contributed to the development of the rich~~, ~~full-bodied style of Roman wines~~.

	==~~Process~~==		==Formation and Composition==
	~~In wine production, lees~~ are ~~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 lees ~~remain in contact with~~ the ~~wine during both fermentation processes,~~ and ~~they continue to have an effect on~~ the ~~wine even after~~ fermentation ~~has stopped~~.		Lees are primarily composed of dead yeast cells, but they can also include [[grape]] skins, seeds, stems, and other solid matter that settles out of the liquid during fermentation. The composition of lees can vary depending on the type of beverage being produced and the specific fermentation process used.

	~~==Sur Lie Aging==~~		During fermentation, yeast cells convert sugars into alcohol and carbon dioxide. As the yeast cells die, they settle to the bottom of the fermentation vessel, forming a layer of lees. This process is common in the production of both red and white wines, as well as in the brewing of beer.
	~~[[Sur lie aging]] is a technique used in winemaking where~~ the ~~wine is allowed~~ to ~~remain in contact with~~ the lees ~~for an extended period~~. This ~~can lead to a greater complexity~~ of ~~flavor~~ and ~~aroma~~, as well as ~~a creamier texture. The process is used~~ in the ~~production of many types~~ of ~~wine, including [[Chardonnay]], [[Champagne]], and [[Muscadet]]~~.

	==~~Bâtonnage~~==		==Role in Winemaking==
	~~[[Bâtonnage]] is~~ the ~~French term for the process~~ of ~~stirring the lees back into~~ the wine. ~~This is done to prevent the lees from settling and to promote the extraction~~ of ~~desirable compounds from~~ the lees ~~into the wine~~. ~~The process~~ can enhance the ~~body~~, ~~flavor~~, and ~~aroma of the wine~~.		In winemaking, lees play a significant role in the development of the wine's flavor and texture. The process of ''[[sur lie]]'' aging involves leaving the wine in contact with its lees for an extended period. This can enhance the wine's complexity, imparting flavors such as bread, nuts, and creaminess, and can also contribute to a fuller mouthfeel.

	~~==Lees in Brewing==~~		[[File:Merlot_wine_lees_after_fermentation.JPG\|Merlot wine lees after fermentation\|thumb\|right]]
	~~In brewing, the~~ lees are referred to as trub (also spelled trüb). This sediment consists primarily of heavy fats, proteins and inactive yeast. The trub is not typically used in brewing, but can be used in the making of bread and other food products.

	==Lees in ~~Distilling==~~		Lees aging is particularly common in the production of [[Chardonnay]] and [[Champagne]], where it is used to develop the wine's characteristic flavors and textures. The interaction between the wine and the lees can also help stabilize the wine and protect it from oxidation.
	~~In distilling~~, the ~~lees are referred to as spent wash or pot ale~~. ~~This is~~ the ~~liquid residue that remains in~~ the ~~still after distillation. Spent wash is high in nutrients~~ and ~~is often used as a fertilizer~~.

	==~~See Also~~==		==Lees in Beer Production==
	* [[~~Yeast~~]]		In beer production, lees are often referred to as "trub" and consist of proteins, hop particles, and yeast. While lees are generally removed from beer to prevent off-flavors, some beer styles, such as [[Hefeweizen]] and [[Belgian witbier]], are intentionally left unfiltered, allowing some lees to remain in the final product.
	* [[Fermentation]]
	* [[Wine]]
	* [[Brewing]]
	* [[~~Distilling~~]]

	[[Category:Wine]]		==Culinary Uses==
			Lees are not only a byproduct of fermentation but also have culinary applications. In some cultures, lees are used as a seasoning or ingredient in cooking. For example, in [[Chinese cuisine]], lees from [[rice wine]] fermentation, known as ''[[hong zao]]'', are used to flavor dishes.

			[[File:Red_rice_wine_hong_zhao.JPG\|Red rice wine hong zhao\|thumb\|left]]

			==Related Pages==
			* [[Fermentation (wine)]]
			* [[Sur lie]]
			* [[Racking (wine)]]
			* [[Wine production]]
			* [[Beer production]]

			[[Category:Fermentation]]
			[[Category:Wine terminology]]
	[[Category:Brewing]]		[[Category:Brewing]]
	~~[[Category:Distilling]]~~
	~~[[Category:Fermentation]]~~
	~~{{wine-stub}}~~
	~~{{beer-stub}}~~
	~~{{distilling-stub}}~~
	~~== Lees (fermentation) ==~~
	~~<gallery>~~
	~~File:Merlot_wine_lees_after_fermentation.JPG\|Merlot wine lees after fermentation~~
	~~File:Red_rice_wine_hong_zhao.JPG\|Red rice wine hong zhao~~
	~~</gallery>~~
	~~== Lees (fermentation) ==~~
	~~<gallery>~~
	~~File:Merlot_wine_lees_after_fermentation.JPG\|Merlot wine lees after fermentation~~
	~~File:Red_rice_wine_hong_zhao.JPG\|Red rice wine hong zhao~~
	~~</gallery>~~

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2025-02-25T11:32:20Z

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			== Lees (fermentation) ==
			<gallery>
			File:Merlot_wine_lees_after_fermentation.JPG\|Merlot wine lees after fermentation
			File:Red_rice_wine_hong_zhao.JPG\|Red rice wine hong zhao
			</gallery>
	== Lees (fermentation) ==		== Lees (fermentation) ==
	<gallery>		<gallery>

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			== Lees (fermentation) ==
			<gallery>
			File:Merlot_wine_lees_after_fermentation.JPG\|Merlot wine lees after fermentation
			File:Red_rice_wine_hong_zhao.JPG\|Red rice wine hong zhao
			</gallery>

Prab: CSV import

2024-03-04T03:46:10Z

CSV import

New page

'''Lees''' refers to the deposits of dead 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 [[fermentation]] in a [[distillery]] are usually referred to as [[spent wash]], [[pot ale]], or [[vinasse]].

==History==
The practice of using lees in winemaking has been around for centuries, with the earliest recorded mention in the [[Roman Empire]]. The Romans discovered that fine wines could be made by leaving the wine to sit on the lees, a method that contributed to the development of the rich, full-bodied style of Roman wines.

==Process==
In wine production, lees are 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 lees remain in contact with the wine during both fermentation processes, and they continue to have an effect on the wine even after fermentation has stopped.

==Sur Lie Aging==
[[Sur lie aging]] is a technique used in winemaking where the wine is allowed to remain in contact with the lees for an extended period. This can lead to a greater complexity of flavor and aroma, as well as a creamier texture. The process is used in the production of many types of wine, including [[Chardonnay]], [[Champagne]], and [[Muscadet]].

==Bâtonnage==
[[Bâtonnage]] is the French term for the process of stirring the lees back into the wine. This is done to prevent the lees from settling and to promote the extraction of desirable compounds from the lees into the wine. The process can enhance the body, flavor, and aroma of the wine.

==Lees in Brewing==
In brewing, the lees are referred to as trub (also spelled trüb). This sediment consists primarily of heavy fats, proteins and inactive yeast. The trub is not typically used in brewing, but can be used in the making of bread and other food products.

==Lees in Distilling==
In distilling, the lees are referred to as spent wash or pot ale. This is the liquid residue that remains in the still after distillation. Spent wash is high in nutrients and is often used as a fertilizer.

==See Also==
* [[Yeast]]
* [[Fermentation]]
* [[Wine]]
* [[Brewing]]
* [[Distilling]]

[[Category:Wine]]
[[Category:Brewing]]
[[Category:Distilling]]
[[Category:Fermentation]]
{{wine-stub}}
{{beer-stub}}
{{distilling-stub}}