wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

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.

Voices of our members

Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

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

The world's largest Lexicon of wine terms.

25,901 Keywords · 46,872 Synonyms · 5,330 Translations · 31,238 Pronunciations · 179,629 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU