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Yeast brandy

Distillate from the lees, the yeast residues after fermentation. The volume of the residues is two to three percent of the fermentation tank. Due to its high wine content, wine yeast can contain up to ten litres of alcohol per hectolitre. Distillation removes the alcohol produced by fermentation from the residues. The quality results from the grape variety and the condition of the yeasts - the fresher, the better. Older yeasts can cause oxidative notes. The distillate is brought to drinking strength by adding distilled water. It has a special, yeasty aroma. In Germany, yeast brandies are mainly produced in the Baden and Palatinate regions. Other names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). Hefebrand should not be confused with the distillate made from the press residues, the pomace (Tresterbrand). See also under Brandy.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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