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Term (also drusen, Geleger, Glöger, Klöger, Trub, Vollhefe, Weintrub) for the solid substances of dead yeasts in beer or wine that settle in the fermentation container or at the bottom of the bottle after fermentation. Occasionally, it is also used to refer to the residue left by the storage of must or wine, as well as the residue left by filtration or centrifugation. For certain white wines, the wine is left on the full lees (coarse sediment after fermentation) or fine lees for a certain time (see yeast sediment storage). Before bottling, the lees is separated from the wine by racking and the fine yeast by filtration. Either the settling is waited for at the bottom of the fermentation tank or supported by filtering with diatomaceous earth. The lees after fermentation is also distilled into a distillate, the yeast brandy, and produces a yeasty aroma. In Austria this brandy is called Glöger (Glögerbrand) and in France Eau-de-vie de lie. This should not be confused with distillates made from press residues such as grappa (Italy), marc (France) and marc (Austria and Germany). In the past, a simple, low-alcohol "wine" was also produced from lees for private consumption; see yeast-pressed wine and marc wine. For further information, see Winemaking.

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