Wine Lees

Name:
Wine Lees
Detailed information:
A deposit or sediment formed in the bottom of wine casks during fermentation. Wine lees vary greatly in quality, but usually contain 20–35% potassium acid tartrate and up to 20% calcium tartrate. They also contain yeast cells, proteins, and other solid matter that was suspended in the grape juice.

Use:

Source of tartaric acid and tartarates.

See Pasteur, Louis; Tartaric Acid.