What do lees do in ?

When it comes to winemaking, every step in the process plays a significant role in crafting the final product. One particular step, known as “aging on lees,” often raises questions among wine enthusiasts. What exactly are lees, and what purpose do they serve in the winemaking process?

Lees are the sediment that settles at the bottom of a wine barrel or tank during fermentation. They consist of dead yeast cells, grape solids, and other particles that have fallen out of solution. While many winemakers choose to clarify their wines by removing the lees, others embrace the unique qualities that they can bring to the final product.

One of the primary impacts of lees in winemaking is their influence on the wine’s aroma and flavor profile. During fermentation, yeast cells consume sugar and produce alcohol, carbon dioxide, and heat. Once the fermentation process is complete, the yeast cells die and settle at the bottom. As the wine ages on the lees, these dead yeast cells break down and release compounds that contribute to the wine’s complexity and richness.

One of the most notable flavor compounds released by lees is called mannoprotein. Mannoproteins are polysaccharides that enhance the wine’s mouthfeel, providing a creamy and smooth texture. They also have the ability to bind with tannins, reducing their harshness and creating a more balanced and rounded wine. This can be particularly beneficial for wines with high tannin content, such as red wines.

Lees contact also contributes to the development of desirable secondary aromas in wine. As the yeast cells break down, they release compounds like amino acids, fatty acids, and esters, can contribute to the wine’s bouquet. These compounds can create aromas reminiscent of bread, toast, nuts, or even butter, adding complexity and depth to the wine’s aromatic profile.

In addition to flavor and aroma enhancements, lees contact can also improve the wine’s stability. The compounds released by the yeast cells during the breakdown process act as antioxidants, protecting the wine from oxidation. This can help to prolong the aging potential of the wine and preserve its freshness and vibrancy over time.

While aging on lees can provide numerous benefits, it is essential for winemakers to carefully manage this process. Extended lees contact can lead to unwanted qualities, such as off flavors and excessive yeastiness. To avoid these issues, winemakers typically periodically stir the lees in a process known as “sur lie aging.” This gentle stirring helps to distribute the lees throughout the wine, promoting greater interaction and reducing the risk of the wine becoming overpowered by the yeast-derived flavors.

In conclusion, lees play a vital role in winemaking by contributing to the wine’s aroma, flavor, and stability. They enhance the wine’s mouthfeel, add complexity to the bouquet, and can extend the aging potential. Proper management of lees contact is crucial to strike the right balance and avoid undesirable characteristics. So, the next time you enjoy a glass of wine, take a moment to appreciate the influence of these tiny sediment particles and their contribution to the overall sensory experience.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!