Lees (fermentation)
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 both wine and beer are referred to as lees. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.
primaryTopic
Lees (fermentation)
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 both wine and beer are referred to as lees. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.
has abstract
Droesem - ook wel depot, moer ...... e hals van de fles verwijderd.
@nl
En œnologie et en brasserie, l ...... ur lie de vin (rouge violacé).
@fr
Hefebrand (auch Drusen oder Br ...... uckercouleur verwendet werden.
@de
Lees refers to deposits of dea ...... o partially aged Valpolicella.
@en
Los posos, también conocidos c ...... cella parcialmente envejecido.
@es
Wikipage page ID
Wikipage revision ID
741,216,015
type
comment
Droesem - ook wel depot, moer ...... e vaste delen zitten er nog in
@nl
En œnologie et en brasserie, l ...... urce potentielle de pollution.
@fr
Hefebrand (auch Drusen oder Br ...... uckercouleur verwendet werden.
@de
Lees refers to deposits of dea ...... king and in organic chemistry.
@en
Los posos, también conocidos c ...... le llama lie y en inglés lee.
@es
label
Droesem
@nl
Hefebrand
@de
Lees (fermentation)
@en
Lie (boisson)
@fr
Posos de vino
@es
