The meaning of LEES is the sediment of a liquor (such as wine) during fermentation and aging : dregs.
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Lees from Merlot after fermentation Fujian red rice wine lees Lees are 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 same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as ...
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