Term (also known as coarse yeast) for the yeasts used when the wine remains in contact with all the yeast for some time after fermentation. When the young wine is racking, it is separated from the full yeast (sediment, sediment) and remains in the old container. Only the parts still in suspension remain in the wine and are then called fine yeast. The ageing process is described under yeast sediment storage. Another term for the dead yeasts is Geläger. See also under vinification.