- Dead yeasts. They settle at the end of alcoholic fermentation.
Sediment of dead yeast cells, grape pulp, seeds, and other grape matter that accumulates at the end of
the alcoholic fermentation. Also refers to some white wines matured on fine lees after fermentation.
Dead yeast lends the wine potentially aromatic compounds (amino acids).
This is beneficial for certain wines (Meursault, Muscadet etc..). See Lees