{"id":13867,"date":"2026-03-06T10:41:02","date_gmt":"2026-03-06T10:41:02","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&p=13867"},"modified":"2026-03-06T10:41:02","modified_gmt":"2026-03-06T10:41:02","slug":"lees","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/lees\/","title":{"rendered":"Lees"},"content":{"rendered":"

“Lees” refers to the dead yeast cells, grape seeds and skins left over in the fermentation tank after fermentation. There are two types of lees; gross lees and fine lees. Gross lees are large sediments like yeast, skins and seeds that are removed immediately after fermentation to avoid off flavors. Fine lees on the other hand, are smaller yeast particles, often left to age with wine to add texture, body and complex aromas like bread, cream and toast.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-13867","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"\nLees (fermentation): Wine Terms Explained - Wines Curated<\/title>\n<meta name=\"description\" content=\"Lees are dead yeast cells left over after fermentation. 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