wein.plus
Attention
You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member

lees ageing

Hefesatzlagerung Wine-making method in which the wine is left for a longer period of time on the lees formed during fermentation. It is either stored on the full lees (also coarse lees, sediment after fermentation) or on the fine lees (fine parts of the yeast suspended in the wine after racking in other containers). The French term is "sur lie" or "tirage sur lie". According to Cato the Elder (234-149 BC), this method was already known to the Romans in antiquity.

This measure favours the malolactic fermentation (BSA = Biological Acid Degradation) and additional flavours such as mannoproteins as well as carbon dioxide get into the wine. This gives the wine a pleasant yeast tone and a fresh, tangy taste. The duration depends on the type of wine, but can take place over several months or even longer. In principle, yeast storage is common in the production of sparkling wine(champagne, sparkling wine) and is a fixed, indispensable part of production there.

Voices of our members

Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,809 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU