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The meaning of LEES is the sediment of a liquor (such as wine) during fermentation and aging : dregs.

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Lees are 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.

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Jan 27, 2025 · We take a deep dive into the role of lees, a byproduct of wine fermentation which consist of dead yeast cells and other particles. ‘Gross lees’ are heavier sediments removed …

Mar 24, 2025 · Simply put, lees are dead yeast cells left over from the fermentation process. Once grapes are pressed, yeast is added to the juice to kick-start fermentation. Those yeast cells …