1) Denim jeans 2) Draff 3) Dreg 4) Dregs 5) Remains 6) Sediment
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https://www.crosswordclues.com/clue/lees
1) FFV folks 2) FFV group 3) RE and Peggy 4) Alcoholic sediments 5) Alternative to Wranglers 6) Ang and Spike 7) Ann, Stan and Ang 8) Barrel remains 9) Barrel sediment 10) Barrel-bottom contents 11) Barrel-bottom stuff 12) Blue jeans choice 13) Bottom of the barrel 14) Bottom of the barrel find 15) Brand of jeans
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https://www.crosswordclues.com/clue/lees
[fermentation] Lees refers to 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. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of both wine and beer ar...
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http://en.wikipedia.org/wiki/Lees_(fermentation)
• (n. pl.) Dregs. See 2d Lee. • (n.) A leash. • (pl. ) of Lee
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http://thinkexist.com/dictionary/meaning/lees/
(from the article `wine`) ...under pressure is practiced. Fermentation of normal musts is usually completed in 10 to 30 days. In most cases, the major portion of the yeast ...
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http://www.britannica.com/eb/a-z/l/29
The sediment which settles to the bottom of the wine in a tank during processing. If primarily yeast, as from a fermentation, it is called "yeast lees;" if sediment from fining, it is called "fining lees."
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http://www.edenwines.co.uk/Glossary_l.html
The gunk that settles at the bottom of a fermentation or ageing vessel. This consists of dead yeast cells, grape skin fragments and other insoluble material, and if the wine is left on the lees for a while, it can encourage malolactic fermentation and add complexity to a wine. If you want to get really technical about this, there are two sorts of l...
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http://www.encyclo.co.uk/local/20433
Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
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http://www.encyclo.co.uk/local/20673
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. ...
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http://www.encyclo.co.uk/local/21497
Lees (lēs)
noun A leash. [ Obsolete]
Chaucer. Found on
http://www.encyclo.co.uk/webster/L/26
Lees (lēz)
noun plural Dregs. See 2d
Lee .
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http://www.encyclo.co.uk/webster/L/26
Deposit which forms in the vats after fermentation or storage of the wine, forced from impurities, yeast, tartar and residual matter from the crop.
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http://www.hintsandthings.co.uk/livingroom/glossaryJKLM.htm
The sediment which settles to the bottom of the wine in a tank during processing. If primarily yeast, as from a fermentation, it is called
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http://www.nebraskawines.com/wine-glossary/
Sediment that builds up in the bottom of a tank during fermentation. It is made up of yeast cells and other small particulates in the wine. Some wines are aged for a long time on the lees, and others are filtered out very quickly. Aging on the lees can increase flavors and aromas of toast, bread and yeast.
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http://www.supplewine.com/wine101/glossary/
sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.
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http://www.vinology.com/dictionary/
[
n] - the sediment from fermentation of an alcoholic beverage
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http://www.webdictionary.co.uk/definition.php?query=lees
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
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http://www.wine-pages.com/resources/glossary.html
Heavy sediment left in the barrel by fermenting wines; a combination of spent yeast cells and grape solids.
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http://www.wineonline.ie/library/glossary.htm
Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids
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https://en.wikipedia.org/wiki/Glossary_of_wine_terms
[Macbeth] (93) dregs
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https://www.cliffsnotes.com/literature/m/macbeth/study-help/full-glossary
noun the sediment from fermentation of an alcoholic beverage
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https://www.encyclo.co.uk/local/20974
Deposits of yeast and other solids formed during fermentation. This sediment is usually separated from the wine by racking. Sometimes the wine is left in contact with the lees in an attempt to develop more flavor. See Autolysis and Sur Lie Aging.
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https://www.encyclo.co.uk/local/22309
Dead yeast cells and small grape particles which settle at the bottom of the tank or barrel during aging.
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https://www.encyclo.co.uk/local/22312
The residue that forms in wine during fermentation. It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind
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https://www.encyclo.co.uk/local/22313
Spent yeasty sediment remaining in a barrel or tank during and after fermentation.
Found on
https://www.encyclo.co.uk/local/22314
No exact match found.
