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14:54 Nov 3, 2008
English to Japanese 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
Kaori Myatt France Local time: 02:52 Native speaker of: Japanese PRO pts in category: 4
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