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Yeast brandy

Distillate from the tank bottoms, the yeast residues after fermentation. On average, the volume of the residues makes up two to three percent of the fermentation tank. Due to its high wine content, the 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. By adding distilled water, the distillate is brought to drinking strength. It has a special, yeasty aroma. In Germany, yeast spirits are mainly produced in the Baden and Palatinate growing regions. Other names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). The Hefebrand must not be confused with the distillate from the press residues, the marc (pomace spirit). See also under brandy.

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