Winemakers are rethinking dead yeast cells – called lees – not as waste, but as a vital tool for flavour, stability and sustainability. From reducing sulfites to improving texture, lees are reshaping how both still and sparkling wines are made. Kathleen Willcox reports. The post Why vintners are turning to lees appeared first on The Drinks Business.
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For more than sixteen years, DH Wine Compliance has helped wineries, breweries, distilleries and cideries across the country navigate federal and state regulation. Founder and CEO Drea Helfer built the [...]
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