Designation (also known as cloudy substance) for suspended matter in beverages of vegetable origin such as beer or wine. Wine is the smallest particles of the skin or pulp of the grape (fruit). They enter the wine during grape processing by pressing and pumping. Modern cellar technology tries to keep the movement of grapes and grape must to an absolute minimum, making use of natural gravity through the use of interconnected spaces instead of pumping. The residues after fermentation (dead yeast cultures) are also called lees, although the term tank bottoms is more correct. Must and wine are usually freed from lees by various methods (see under Clarifying and Beating). In other beverages such as naturally cloudy apple juice or naturally cloudy beer, the cloudy substances are desired. Certain wine faults cause turbidity in the wine. Further deposits are described under bee wings, depot and tartaric acid. See also under vinification.