Designation (also druses, clusters, glöger, klöger, trub, full yeast, wine trub) for the solid substances of dead yeasts in beer or wine which settle after fermentation in the fermentation tank or also at the bottom of the bottle Occasionally, this term is also used to describe the residues resulting from the storage of must or wine, as well as the residues resulting from filtration or centrifugation. With certain white wines, the wine is left for a certain time on the full yeast (coarse sediment after fermentation) or the fine yeast (see also storage of yeast). Before bottling, the sediment is separated from the wine by racking and the fine yeast by filtration. Either the sedimentation is waited for at the bottom of the fermentation tank or supported by filtration with diatomaceous earth. After fermentation, the tank bottoms are also distilled into a distillate, the yeast brandy, which produces a very special, yeasty aroma. In Austria this distillate is called glöger (glögerbrand) and in France eau-de-vie de lie. This should not be confused with distillates made from press residues such as grappa (Italy), Marc (France) and marc (Austria and Germany). In the past, a simple, low-alcohol "wine" for private consumption was also produced from the carousel; see yeast press wine and pomace wine. Further information can be found under vinification.