Sur lie

Lees are sedimentary 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. When brewing beer, this sediment is known as trub, not lees. However, when formed during secondary fermentation, yeast residual sediment is named lees for both wine and beer, or dregs for beer alone.

This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 3.0

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