Yeast brandy

Become a Premium Member today!

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.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".
Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

Welcome back!

Yeast brandy

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU