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 ?
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.