yeast

Also called lees or bottoms; remains of the grapes, like the skin or the pulp, that are in the wine. But also residues (dead yeast cultures) after fermentation. Most of the deposit is filtered out through the filtration , so that in the final product it is no longer available.

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de