leesderived

Lee's Derived, also known as fermentation clarification, is a winemaking technique used to improve the clarity and flavor of wine. The process involves transferring the wine to a new tank or vessel after the completion of primary fermentation, and then removing the lees (dead yeast cells and other impurities) that have accumulated at the bottom of the tank.

The lees are rich in nutrients and contribute to the wine's flavor, aroma, and texture. However, they can also impart unpleasant flavors and odors, and can lead to the formation of haze and sediment in the wine. By removing the lees, winemakers can avoid these negative effects and produce clearer, more stable wines.

There are several methods of lees removal, including:

riddling: the wine is slowly poured out of the tank and rolled to remove the sediment

disgorgement: the wine is transferred to a new bottle and the lees are remove through a cork-and-wire-like device

sérmage: the wine is transferred to a new tank and the lees are removed through a process called délaissé

eventual removal: the lees are left to settle at the bottom of the tank, and then removed through a process called rack-and-return.

The timing and method of lees removal depend on a variety of factors, including the type of wine being produced, the desired level of clarity, and the winemaker's personal preference. Some winemakers prefer to remove the lees immediately after primary fermentation, while others may leave them in for several months or even years. Ultimately, the goal of lees removal is to produce high-quality wines that are free from off-flavors and haze.