See at lees.
Term (also drusen, Geleger, Glöger, Klöger, Trub, Vollhefe, Weintrub) for the solid substances of dead yeasts in beer or wine that settle in the fermentation container or at the bottom of the bottle after fermentation. Occasionally, it is also used to refer to the residue left by the storage of must or wine, as well as the residue left by...
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.
Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen