Storage
As tank bottoms (also Geleger ) are turbid substances (mainly the yeast ) indicates that at the end of the fermentation of wine or beer as dregs settle in the drum or tank. The lees is also known as whole yeast , lees or wine lees referred; one also speaks of Druze or Glöger or Klöger .
After sedimentation, the beverage is through a tap separated from the tank bottoms. The coarse yeast residues that remain in the fermentation tank after the wine has been drawn off are known as lees or full yeast. Finer components that have not sunk to the bottom during fermentation and remain in the wine after racking are called fine yeast. Many wineries, especially white wines, deliberately store white wines for a long time on the full yeast or fine yeast (French: sur lie ). This process is also known as lees storage.
Gelager is also used to make yeast brandy .
literature
- Jancis Robinson : The Oxford Wine Lexicon . Hallwag, Gräfe and Unzer, Munich 2006, ISBN 3-8338-0691-5 .
- Émile Peynaud , Jacques Blouin: Connaissance et travail du vin . Dunod, Paris 2005, ISBN 2-10-049296-9 .