LEES

Lees

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. However, yeast deposits from secondary fermentation of wine of both wine and beer are referred to as lees.

The above text is a snippet from Wikipedia: Lees (fermentation)
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lees

Noun

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


The above text is a snippet from Wiktionary: lees
and as such is available under the Creative Commons Attribution/Share-Alike License.

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