Yeast brandy

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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.

Quality criteria

The quality results from the primary, varietal flavours of the grape variety, which are transferred to the yeast during fermentation, as well as from the freshness of the yeast. 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 should not be confused with the distillate from the press residue, the marc (pomace spirit).

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Quality criteria

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