noun residue remaining after a liquid has been strained or decanted
In cooking, lees can refer to the sediment that settles at the bottom of a container after cooking certain ingredients, such as clarified butter. They can be used for flavoring or discarded.
In chemistry, lees can refer to the solid residue left after a liquid has been separated or purified. They can contain impurities or valuable compounds.
In wine making, lees refer to the sediment of dead yeast cells and other particles that settle at the bottom of a container during fermentation. They can be stirred back into the wine for added flavor and texture.
In brewing, lees are the residue of yeast and other particles that settle at the bottom of the fermentation vessel. They can be used to add complexity to the final product.
In the context of writing, 'lees' can refer to the residual sediment or dregs left at the bottom of a container, often used metaphorically to represent the deeper, less obvious meanings or themes in a piece of literature.
In winemaking, 'lees' refers to the sediment of dead yeast cells and grape particles that settle at the bottom of a wine barrel or tank during fermentation. Winemakers may choose to leave the wine in contact with the lees to enhance flavor and texture.
Similar to winemaking, 'lees' can also be relevant in brewing beer. The sediment of yeast and other particles that settle at the bottom of fermentation vessels can impact the flavor and mouthfeel of the final product.