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Fine yeast

Term for the residual yeast after fermentation that remains in the wine after racking into another container and causes the fine lees. These are relatively fine (small) yeast particles, some of which are still alive, although no longer necessarily capable of fermentation, which sink very slowly to the bottom in the wine. They have numerous positive properties, give the wine a sparkling freshness and also have a reductive effect. In order to remove them as completely as possible, filtration must take place. Many producers deliberately store white wines in particular on the fine lees for a long time. The coarse yeast residues remaining in the fermentation tank after the wine has been drawn off, which have already sunk to the bottom during fermentation, are referred to as lees or full yeast. See also under yeast sediment storage and vinification.

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