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Lexicon

The largest wine encyclopedia in the world with 26,537 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Whole yeast

Term (also coarse yeast) for the yeasts after fermentation that deliberately remain in contact with the wine for some time. If the young wine is racked, it is separated from the full yeast (sediment). Only the parts still in suspension remain in the wine and are then called fine yeast. Storage or ageing on the lees is described under lees storage. The dead yeasts are also referred to as lees.

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The world's largest Lexicon of wine terms.

26,537 Keywords · 47,072 Synonyms · 5,318 Translations · 31,870 Pronunciations · 222,214 Cross-references

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