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|English to Dutch translations [PRO]|
Wine / Oenology / Viticulture
Additional field(s): Cooking / Culinary
|English term or phrase: lees|
|Definition from winedoctor:|
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.
- Some wines (usually white) are left in contact with their lees to increase the complexity and enhance the structure of the finished wine. By leaving the juice to remain on top of the lees (and/or occasional stirring) after fermentation, all the dead yeast and skins, etc., can provide additional flavors, body, and richness. Wine weekly
- We recommend racking and aerating the wine, with temporary removal of the lees. This practice has the double advantage of eliminating unpleasant odours and making it possible to continue ageing on the lees. The lees are kept separately in barrel and stirred frequently, then put back into the wine VITIS-VEA
- During wine aging on lees, some membrane lipids of yeast lees, in contact with dissolved oxygen at low concentration, may undergo mild oxidation explaining the capacity of yeast lees to consume oxygen. CAT.INIST
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"Bij de rijping van de wijn wordt van lie gesproken. Er worden verschillende soorten lie onderscheiden:
bij fijne lie is voor het verwijderen van grote vaste delen de droesem een keer gefilterd.
bij grove lie is de wijn niet gefilterd en zitten er dus nog vrij veel vaste delen in de wijn.
de lie kan ook de droesem van dode gistcellen na de gisting zijn."
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