Wine lees definition

Wine lees means the residue:
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Wine lees means the residue accumulating in vessels containing grape must or wine after fermentation, during storage or after authorised treatment, as well as the residue obtained from filtering or centrifuging the product.
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Wine lees means:
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Examples of Wine lees in a sentence

  • Wine lees are composed of dead yeast, proteins, fibres, lipids, sugars and organic acids [1], and therefore offer a valuable source of organic matter.

  • Wine lees were Humagne Rouge from Valais, Switzerland and Chasselas from Vaud, Switzerland.

  • Wine lees as a novel functional bioactive compound in protection against oxidative stress and hyperlipidemia.

  • Therefore, it is possible to apply the sludge on land as an37 amendment (Directive 86/278/CEE, Italian Decree 99/1992).3839 Table 3 Waste activated sludge and wine lees characteristics 40 Parameter Unit Waste Activated Sludge Wine Lees 41424344454647484950515253545556571 Wine lees were formed during the wine decanting step by adding bentonite (a fine clay used to2 remove suspended solids in the wine).

  • Wine lees were the sole source of the winery by-products for this experiment, except for one batch, which contained improperly fermented wine not fit for resale.

  • Wine lees are formed during the wine fermentation, filtration, centrifugation, and aging steps for the wine production [1].

  • Wine lees from both red and white wine87 processing were collected during experimentation to evaluate substrate variability and how it9 affects the process.

  • Wine lees has still to be tested.Figure 11: Sheep farm wool, mordant solution E (left, alum only) and D (right), K2CO3 used to extract the alkanet.Figure 12: Sheep farm wool, mordant solution E (alum only), tartar used to extract the alkanet.

  • In order to provide checks on the quality of the data and the model derived, the following mass balance equations have been used.Mass of White Wine =Mass of White Fruit In - Mass [Stalks, Marc, Juice lees, & Wine lees]- Mass CO2Mass of Red wine =Mass of Red Fruit In - Mass [Stalks, Marc and Wine lees]- Mass CO2 Although there are other losses, such as evaporation and lees removed at wine finishing, these equations were considered sufficient for the purpose validation.

  • A change to heading 23.06 from any other heading 2307.00 Wine lees; argol.

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