wein.plus
Attention
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

sur lie

French name (also élevage sur lie) for yeast set storage; see there.

Hefesatzlagerung Wine-making method in which, after the end of fermentation, the wine is left for a longer period of time on the lees formed in the process. 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...

Voices of our members

Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS