These cells are the remnants of the fermentation process, where yeast converts sugars into alcohol. The lees can be found in the bottom of wine barrels, tanks, or bottles, depending on the type of wine being produced.
The Science Behind Lees
Lees are formed when yeast cells are left to settle at the bottom of a vessel after fermentation is complete. The yeast cells are attracted to the sediment and stick to it, forming a layer of dead cells. This process is a natural part of the winemaking process, and it’s what gives wine its unique flavor and texture. The lees can be either dry or wet, depending on the level of moisture present. Dry lees are formed when the yeast cells are completely dry and have lost all their moisture.
However, some wine producers choose to leave the wine on the lees for a period of time to allow the wine to develop its full potential. This practice is known as lees aging or lees contact.
Understanding Lees Aging
Lees aging is a winemaking technique that involves leaving the wine on the lees, or the dead yeast cells, for an extended period. This practice can have a significant impact on the flavor, texture, and overall character of the wine.
Benefits of Lees Aging
The Benefits of Lees Aging
Lees aging, also known as lees contact, is a winemaking technique that involves leaving the wine in contact with the dead yeast cells, also known as lees, for an extended period. This process can add multiple benefits to the wine, including improved flavor, texture, and structure.
Flavor Benefits
Textural Benefits
The Science Behind Sur Lie Ageing
Sur lie ageing is a process that involves the use of a liquid, typically wine, to feed the yeast during fermentation. This liquid is left on top of the fermenting mixture, allowing the yeast to feed on it and produce compounds that contribute to the development of the final product.
The Role of Complex Protein Molecules
The presence of complex protein molecules, such as gluten, is a key factor in sur lie ageing. These proteins serve as precursors to the formation of the characteristic compounds that give rise to the telltale signs of sur lie ageing, including oatmeal biscuit, brioche, bread dough, and toasted nuts. The proteins are broken down into smaller peptides and amino acids during fermentation, which are then converted into various compounds by the yeast. These compounds contribute to the development of the final product’s flavor, aroma, and texture.
The process involves several steps, including:
Understanding the Concept of Lees
Lees, short for leesage, is the sediment that accumulates at the bottom of a wine barrel or tank. This sediment is composed of dead yeast cells, proteins, and other particles that are left behind after fermentation. The lees can be either dry or wet, depending on the level of moisture.
Dry Lees
Dry lees are the most common type of lees and are characterized by a dry, powdery texture. They are formed when the yeast cells die and fall to the bottom of the barrel, leaving behind a dry, sedimentary layer.
Wet Lees
Wet lees, on the other hand, are characterized by a moist, sticky texture.
This is a method of aging wine in a tank with a layer of sediment at the top. The sediment is made up of the grape skins, seeds and stems that have not been pressed out of the wine. The sediment acts as a filter, allowing the wine to breathe and interact with the oak barrels, imparting subtle flavors and aromas to the wine. This method of aging is particularly useful for red wines with high tannin levels, as it helps to soften the tannins and add complexity to the wine.
The Benefits of Aging Red Wine Sur Lie
Aging red wine sur lie offers several benefits, including: