Immediately following fermentation, wine should be racked off of the gross lees, the large particulate matter such as seeds, skins and stems, which are rich in spoilage organisms. The wine may be aged ...

they will die and settle to the bottom of a tank where a winemaker will then separate or "rack" the wine away from the ...

For example, the lees, which occur during the second fermentation, create rich flavors absent in force-carbonated wines. And this wine stage also leads to a distinct texture. The carbonation holds ...

French term for stirring the lees during the aging and maturation of wine. Sediment—dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)—remaining in a barrel or ...