What are 'lees'?

What are 'lees'?

• A. Dried grape skins
• B. Dead yeast
• C. Pulp
• D. Sediment

Answer: (B)

Lees are the sediment that forms after fermentation, primarily dead yeast cells that settle out of the wine. In Champagne, after the wine undergoes a secondary fermentation in the bottle, these dead yeast cells remain as lees. Aging on the lees (autolysis) develops flavors like bread, biscuit, and nuttiness, adding texture and complexity to the wine. While lees can include other tiny particles, the defining element is the presence of dead yeast, which is why this option is the best match. Dried grape skins, pulp, or general sediment don’t capture that yeast-centered origin.

Lees are the sediment that forms after fermentation, primarily dead yeast cells that settle out of the wine. In Champagne, after the wine undergoes a secondary fermentation in the bottle, these dead yeast cells remain as lees. Aging on the lees (autolysis) develops flavors like bread, biscuit, and nuttiness, adding texture and complexity to the wine. While lees can include other tiny particles, the defining element is the presence of dead yeast, which is why this option is the best match. Dried grape skins, pulp, or general sediment don’t capture that yeast-centered origin.