Lees

The sediment of wine, beer, or other liquor formed during fermentation, consisting of dead yeast cells, grape skins, seeds, and other solid particles. Often, the lees are a cloudy, murky substance that settles at the bottom of a container. This residue is often undesirable in finished products. However, in winemaking, some types of lees can be deliberately left to age with the wine, as they can contribute complex flavors, textures and help create a more stable product through a process called sur lie aging. The presence and treatment of lees significantly impacts the taste and visual appearance of a drink, influencing its clarity, aroma, and overall profile.

Lees meaning with examples

• After the wine had finished fermenting, a thick layer of lees settled at the bottom of the barrel. The winemaker carefully siphoned off the clear wine, leaving the sediment behind to avoid a cloudy appearance in the final product, and prevent bitterness. He knew leaving lees in would drastically change how it presents in the bottle.
• The homebrewer carefully decanted the beer from the fermenter, making sure not to disturb the lees that had formed at the bottom. Some home brewers re-use lees to create a starter for their next batch, while others discard them after the process. The lees give off a distinct smell but are a key component of the process.
• The murky, brownish color of the cider indicated a significant presence of lees. The beverage wasn't as desirable because of the large concentration of sediment, despite its fermentation process being successful. The brewer had to experiment with filtration to improve the final clarity of the drink for mass appeal.
• In certain types of winemaking, the lees are deliberately stirred back into the wine, a process called 'bâtonnage,' to add richness and complexity. This enhances the mouthfeel, aroma, and flavor profile by increasing the breakdown of cell walls in the lees.
• Some wine makers leave the lees in place to age, while others have the lees removed from the wine.