You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Full yeast

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.

The world's largest Lexicon of wine terms.

25,823 Keywords · 46,924 Synonyms · 5,325 Translations · 31,155 Pronunciations · 176,838 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon