Proteins are produced in the grape during the ripening process, and in response to diseases and injuries1. These proteins end up in the wine and…
Every year when the alcoholic fermentation is over, the fermentation tanks are cleaned and the residual lees are removed. This mixture of dead yeast cells,…
Aging on dead yeast cells, the “lees”, is a technique to improve the wine’s aromas and mouthfeel. However, aging on lees takes a very long…