Lees (fermentation)
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Lees are sedimentary 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 agin
Lees from Merlot after fermentation
Fujian red rice wine lees
Tartaric acid
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Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. Its salt, potassium bitartrate, co
Lees (fermentation)
…fermentation, yeast residual sediment is named lees for both wine and beer, or dregs for beer alone. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry. The term in English derives from Middle English lie, from Anglo-French, from Medieval Latin lia…
Tartar emetic
Commercially produced tartaric acid
Unpurified potassium bitartrate can take on the color of the grape juice from which it was separated.