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[Subject: Food & Drink]

- A coarse sediment left in the bottom of the fermentation vessel consisting of dead yeast cells, grape pips, pulp and tartrates, referred to as the gross lees. A further finer sediment, the fine lees, may be left in contact with the wine in cask or removed by successive racking.

Translated by: ORLA MCLAUGHLIN

Translated in 2 languages


Translations1
tn Setswana dintshe; dilabe   View Word  - 6232181

Translated by: GUEST USER

Translated in 2 languages


Translations1
fr French dépôt des fûts   View Word  - 5426018

[Subject: Oenology]

Translated by: DAVID LAURENT

Translated in 6 languages

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