lees

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Term (also drusen, Geleger, Glöger, Klöger, Trub, Vollhefe, Weintrub) for the solid substances of dead yeast in beer or wine that settle in the fermentation tank or at the bottom of the bottle after fermentation. Occasionally, the term is also used to describe the residues resulting from the storage of must or wine and from filtration or centrifugation. For certain white wines, the wine is left for a certain period of time on the full lees (coarse sediment after fermentation) or the fine lees (see under lees storage). Before bottling, the lees is separated from the wine by racking and the fine lees by filtration. Either wait for settling at the bottom of the fermentation tank or support this by filtering with diatomaceous earth.

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