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Yeast brandy

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 up to ten litres of alcohol per hectolitre. The alcohol produced during fermentation is removed from the residues by distillation. The quality depends on 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 flavour. In Germany, yeast brandies are mainly produced in the Baden and Palatinate regions. The yeast spirit must not be confused with the distillate from the press residue, the marc (pomace spirit). See also under brandy.

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