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.
In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien