wine lees

wine lees

[′wīn ‚lēz]
(food engineering)
Sediment or deposit that forms in the bottom of wine casks during the fermentation process; used as a source of tartaric acid and tartrates.
References in periodicals archive ?
The Dynamos can filter all types of juice lees in addition to wine lees, meaning greater product recovery from the very first step of your winemaking process.
Ministers have also told Slovene and Slovak wine producers to discard by-products from over-pressing of grapes or wine lees, rather than distilling them.
Accepted winery waste includes: wine and juice products, grape skins, barrel and tank wash water, wine lees, process wastewater screenings, pond sludge, boiler and cooling tower blowdown, water softener concentrate, ion-exchange reject and acid/caustic rinse water.
Red wine lees have a relatively high concentration of protein and tannin.
A one-stop machine that can filter juice, juice lees, stabilized wine and finished wine lees at a high rate would be the ultimate.