The substances precipitated during the fining of a wine, which settle at the bottom of the container together with the fining agent used for this purpose. If necessary, they are removed by racking (decanting into another container) or by filtration. See also lees, turbidity and winemaking.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena