Distillate from the lees, the yeast residue after fermentation. Other names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). The volume of the residue amounts to two to three per cent of the fermentation tank. Due to its high wine content, wine yeast can contain...
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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien