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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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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,273 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon