Deposits of dead yeast in wine-making
Lees
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 aging.
When brewing beer, this sediment is known as trub, not lees. However, when formed during secondary 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.
How locals move
Getting around Lees the local way
- Get inThe Manchester Ship Canal can only be used on the Mersey Ferry cruise from Salford to Eastham between April and October.
From Wikivoyage: Manchester, CC BY-SA. Not yet checked by us. Last edited 2026-09.
Text adapted from Wikipedia, CC BY-SA 4.0. Photograph: Agnes Monkelbaan (see Commons), Wikimedia Commons.