Sediment and lees

Sediment, or lees, refers to the solid particles that settle at the bottom during fermentation and storage: yeast cells, proteins, plant remnants, tannins and tartrate. In wine one speaks of yeast lees, in beer of yeast residue.

Depending on the drink, sediment is removed or used deliberately: ageing on the lees can give body and aroma, as with some wines or sparkling wines. In the bottle, sediment in unfiltered drinks is a sign of gentle processing, not of a defect. When pouring, it should not be stirred up if a clear drink is wanted.