lees

Noun

lees

1. The sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit. Dregs.

4 letters in word "lees": E E L S.

Anagrams of lees:

• eels

• else

• seel

• sele

• slee

Words found within lees:

ee eel el els es lee les see sel

• Definitions:
• the sediment from fermentation of an alcoholic beverage
• The Laboratory for Electromagnetic and Electronic Systems (LEES) at the Massachusetts Institute of Technology (MIT) provides the theoretical basis, and component, circuit and system technologies required to develop advanced electrical energy applications. ...
• Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
• Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." See also sur lie.
• Solid residue (mostly dead yeast cells and grape pulp, pips and skins) that remains in the cask after the wine has been drawn off. Many white wines and some reds are kept on their lees for a period of time to protect them from oxidation, enrich their textures and add complexity. ...
• Sediment and yeast found in a barrel or tank during and after fermentation. Increasingly, winemakers are using the old technique of aging the wine on the lees to increase complexities in the aromas and flavors. "Sur Lie" is the French term for a wine left on the lees.
• the sediment of dregs left as wine or liquors ferments. Also, the settling of a liquid.
• Sediment occurring during winemaking or bottle aging.
• Lees are the solid element which precipitates at the end of the fermentation; cells of dead yeast, pulp of berries and, in red wines, pips and grape-skin.
• The deposits which gather at the bottom of the carboy during winemaking (also known as trub).
• An English term used for the sediment that settles at the bottom of tanks and vats after the fermentation process. It is made up of grape seeds, pulp, stems, and skins, and is not transferred when the wine is moved to a different container.
• Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
• Dead yeasts together with other solid debris settle to the bottom of the tank or barrel after fermentation: this deposit is known as lees. ...
• The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
• Deposit which forms in the vats after fermentation or storage of the wine, forced from impurities, yeast, tartar and residual matter from the crop.
• lees can mean a yellow muck of yeast that forms on the bottom of a wine barrel as it ferments. However .. wine can be "bottled on the lees" (white wines ) this is where some of the yeast is left to go into the bottle. ...
• The spent yeast cells and grape solids that settle to the bottom of the tank or barrel. In most cases the winemaker will remove the wine from the lees following fermentation, but some white wines are aged on the lees ("sur lies"), to give them greater complexity.
• Residue left in bottles, usually champagne, which are the dead yeast cells.
• The residue that forms in wine during fermentation. It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind – a process known as racking. ...
• Refers to sediment or dead yeast cells that are a by-product of fermentation. When wine ferments, this sediment sinks to the bottom of the barrel or tank and is promptly removed. Some wines, particularly Chardonnays, are left in contact with the lees after fermentation. This adds complexity.
• The sediment that remains in wine after fermentation is complete, made up mostly of dead yeast cells and solids. The lees can contribute richness and flavor complexities to some wines when the finished wine is aged with the lees for a period of time. ...
• Lees are the solids in the wine, after fermentation often refers to the spent yeast cells. A wine may age sur lies (on the lies), but before bottling the lees will be removed by racking or filtering.
• The spent yeast cells that accumulate on the bottom of wine making vessels after the population has completed the fermentation and has died out. ...
• Deposits of yeast and other solids formed during fermentaion.
• The sediment residue of wine fermentation, comprised mostly of spent yeast cells and grape particulate matter.
• Term describing the sediment that settles on the bottom of a wine bottle or tank.
• Sediment composed of expired yeast cells and grape solids that settles at the bottom of a barrel or tank during and after fermentation. White wine is often aged "on its lees" to gain additional complexity.
• The leftover stuff that drops to the bottom of the fermentation container. Lees can be used to give flavor to the wine.

• leery ←
• leers ←
• leerings ←
• lees
• → leese
• → leeses
• → leesing