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Examples of lees
lees
Time on lees adds a wonderful biscuity, brioche and nutty complexity to a wine.
From the smh.com.au
They can be formed if finished wine is allowed prolonged contact with the lees.
From the en.wikipedia.org
Lees-McRae's Andrew Talansky won the men's individual title with 244 points.
From the denverpost.com
After a full decade on its lees, this is simultaneously opulent and precise.
From the sfgate.com
Lees is asked to, if not solve these problems, then at least mitigate them.
From the guardian.co.uk
Full-barrel fermentation gives it a hearty mouthfeel, aided by lots of lees stirring.
From the sfgate.com
It would mean that the wave had lees distance to travel to reach India etc.
From the newscientist.com
Lees took over a role that has been vacant since Hank Vigil left the company in 2011.
From the sfgate.com
To remove the lees, the bottles are stored with the nose slightly down.
From the sacbee.com
- 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. ...
- The Lu00E9ez (Leez, Lu00E9es, Lu00E9u00E8s, Lees), is a left tributary of the Adour, in the Southwest of France.
- 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. The yeast deposits in beer brewing are known as trub. ...
- Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
- Literally the "spent" yeast cells left over from fermentation; sometimes (especially in New World Chardonnays) winemakers leave wine in the barrel sur lie (French for "on the lees") for added complexity.
- The spent yeast cells that accumulate on the bottom of winemaking vessels after the population has completed the fermentation and has died out. ...
- 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.
- A natural sediment resulting from fermentation; lees contact during aging can give wine additional depth and flavor.
