Whole yeast

Term (also coarse yeast) for the yeasts after fermentation, which initially deliberately remain in contact with the wine for some time. When the young wine is racked, it is separated from the whole yeast, which has settled as sediment at the bottom of the tank. Only the finely distributed, suspended yeast particles remain in the wine and are referred to as fine yeast. Storage and ageing on the lees is described under lees storage. The dead, coarse yeast particles are also referred to as lees.

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