Name for the remainder of the yeast after fermentation, which remains in the wine after the wine has been drawn off into another container. It causes the so-called fine lees. These are relatively fine (small) yeast particles, some of which are still alive, although not necessarily more fermentable, which sink very slowly to the bottom of the wine. They possess numerous positive characteristics, give the wine a tingling freshness and also have a reductive effect. In order to remove them as completely as possible, filtration is necessary. Many producers deliberately store white wines in particular on the fine yeast for a longer period of 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 called sediment or full yeast. See also under yeast storage and vinification.