Lees are deposits of dead yeasts and other particles that precipitate to the bottom of a vat, barrel, or bottle where the fermentation has taken place. Champagne is said to be aging on lees when it ages in the bottle in contact with the dead yeast resulting from the second fermentation. The still wines of Champagne, resulting from the fist fermentation, can also be kept on their lees to enrich them.

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Synonyms:
dead yeasts
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