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Lexicon

The largest wine encyclopedia in the world with 26,383 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 glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
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Autor, Modena

The world's largest Lexicon of wine terms.

26,383 Keywords · 46,989 Synonyms · 5,323 Translations · 31,717 Pronunciations · 202,702 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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