Distillate from the lees, the yeast residue after fermentation. Other names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). The volume of the residue amounts to two to three per cent of the fermentation tank. Due to its high wine content, wine yeast can contain...
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.
Andreas Essl
Autor, Modena