Online Google Dictionary

lees 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun (plural)
/lēz/,
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lees, plural;
  1. The sediment of wine in the barrel

  2. Dregs; refuse
    • - the lees of the Venetian underworld
  1. the sediment from fermentation of an alcoholic beverage
  2. The Laboratory for Electromagnetic and Electronic Systems (LEES) at the Massachusetts Institute of Technology (MIT) provides the theoretical basis, and component, circuit and system technologies required to develop advanced electrical energy applications. ...
  3. The Léez (Leez, Lées, Léès, Lees), is a left tributary of the Adour, in the Southwest of France.
  4. Lees refers to 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 yeast deposits in beer brewing are known as trub. ...
  5. Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
  6. Literally the "spent" yeast cells left over from fermentation; sometimes (especially in New World Chardonnays) winemakers leave wine in the barrel sur lie (French for "on the lees") for added complexity.
  7. Also known as “trub”, lees are the deposit of yeast and sediments at the bottom of the tank after fermentation.
  8. The spent yeast cells that accumulate on the bottom of winemaking vessels after the population has completed the fermentation and has died out. ...
  9. Lees are the solid element which precipitates at the end of the fermentation; cells of dead yeast, pulp of berries and, in red wines, pips and grape-skin.
  10. A natural sediment resulting from fermentation; lees contact during aging can give wine additional depth and flavor.
  11. The solids which settle to the bottom of a barrel or vat as a wine ferments and ages.  In some wines the lees are stirred on a regular basis to create a richer fuller mouth feel in the wines.  Wines undergo racking to remove these sediments.
  12. [Is 25: 6; Jer 48: 11; Zeph 1: 12] sheltered: calm; a place defended from the wind.
  13. The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
  14. The leftovers after fermentation, particles that include yeasts: they can be stirred to activate and enrich the wine.
  15. Solids that settle out of the wine during the fermentation and aging processes.
  16. Solid residue (mostly dead yeast cells) and grape pulp, pips, and skins, (known as gross lees) that remains in the cask after the wine has finished fermentation. ...
  17. The residue that forms in wine during fermentation. It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind – a process known as racking. ...
  18. The sediment residue of wine fermentation, comprised mostly of spent yeast cells and grape particulate matter.
  19. Deposit which forms in the vats after fermentation or storage of the wine, forced from impurities, yeast, tartar and residual matter from the crop.
  20. Southern boys who signed Lincoln-Lee Legion abstinence pledges.
  21. The gunk that settles at the bottom of a fermentation or ageing vessel. This consists of dead yeast cells, grape skin fragments and other insoluble material, and if the wine is left on the lees for a while, it can encourage *malolactic fermentation and add complexity to a wine. ...
  22. Natural sediment left by the wine following its first fermentation.
  23. The sediment made up of mainly spent yeast cells that are deposited in the storage vessel. The lees are left behind by racking.
  24. Sediment that builds up in the bottom of a tank during fermentation. It is made up of yeast cells and other small particulates in the wine. Some wines are aged for a long time on the lees, and others are filtered out very quickly. ...
  25. Yeast sediment.  Usually divided into gross lees and fine lees.  Gross lees are the first to settle, and often contain harsh and bitter materials.  Fine lees, which settle later, can be sweet and cream-like. ...