Wine, lees

The acid potassium or calcium tartrates are found in many plants but the chief source of tartaric acid is the impuie acid potassium salt, which separates out as wine-lees, or argol from grape-juice in process of fermentation. 

Dfusen-asche,/, calcined (wine) lees. brannt wein, m. spirits distilled from fermented lees. 

Drtisensaft, m. glandular secretion. Dfusenschwari, n. Frankfort black (from wine lees). 

Wein-handel, m. wine trade, -hefe, /. wine lees wine yeast, -honig, m. wine and honey, oenomel. weinig, a. vinous. 

Salmon, J. M., Fornairon-Bonnefond, C., Mazauric, J. P., and Moutounet, M. (2000). Oxygen consumption by wine lees Impact on lees integrity during wine ageing. Food Chem. 71, 519-528. 

Watermelon ketone 151 Whiskey lactone 154 Wine lees oil 203 Wood turpentine oils 222 Woodyflor 70... 

Lie de vin oil (green cognac oil or wine lees oil) is obtained by steam distillation of the yeast and other sediments (lees) formed in wine. It is a green to bluish-green liquid with a characteristic cognac aroma. 

The lees of wine dried and similarly charred and ground with glue yield an excellent black and the better the wine from which it comes, the better the imitation, not only of the ordinary black, but even of indicum. By indicum in this connection Vitruvius doubtless refers to India ink or China ink, for Pliny also, in describing black pigments, after mentioning soot and lampblack and charcoals as above, says after Vitruvius that the black from wine lees, if the wine is of good quality, will bear comparison with that of indicum. He further states that indicum is a substance imported from India and that the composition of it is unknown to him.89... 

A method used to solve the problems of excessive lees and flavor stripping caused by flning wine with bentonite is to ferment in contact with bentonite. Fermentation in the presence of bentonite is an old practice used in Europe for protein stabilization. Such a practice avoids or minimizes the need for subsequent bentonite addition into wine. Fermentation in contact with bentonite has several advantages (1) only juice components are adsorbed onto bentonite and not the fermentation-by products or barrel-aging constituents and (2) fermentation lees have a lower monetary value than do finished wine lees. Thus, protein stabilization or partial stabilization during fermentation may be an important economic consideration. 

Wine lees and the barrel itself can adsorb certain wine volatiles and for that reason may play an extremely important role in determining the aromatic composition of the wine (Chatonnet et al. 1992a Ramirez Ramirez et al. 2001 Jim6nez Moreno and Ancm Azpilicueta 2007). Ramirez Ramirez et al. (2001) demonstrated that oak wood could adsorb such volatile components as linalool and ethyl octanoate in a model wine solution. 

Jimenez Moreno, N., Ancin Azpilicueta, C. (2007). Binding of oak volatile compounds by wine lees during simulation of wine ageing. Lebens. Wissen. Technol, 40, 619-624. 

AQUA FIECUM VINI — Water of Wine Lees (in German Weinhesen Wasser) is made when the lees, having been evaporated, whitened, and calcined, are dissolved with water in a marble basin, after the manner of oil of tartar. 

Tartar from Wine Lees, the Bitter Recrement or Earthy Sediment which is found in the bottom and at the sides of jars or Flagons. 

Use Conversion of wine lees and tartrates into potassium bitartrate, flux, manufacture of mixed fertilizers, methyl acetate, ethyl acetate, laboratory reagent. 

Derivation From wine lees by extraction with water and crystallization. 

Derivation Occurs naturally in wine lees made synthetically from maleic anhydride and hydrogen peroxide and by an enzymatic reaction with a succinic acid derivative. 

Brandy is the product prepared by distilling wine, wine lees and/or grape pomace and often by blending the results of these operations. 

Argol. Argil la vini argil arcilta Weinstein wine lees crude cream of tartar crude potassium bitartrate. Formed in the secondary fermentation of giapes for wine. Contains over 40% tartaric acid, potassium bitartrate, calcium, Ref R- Pasternack in Kirk-Othmer Encyclopedia of Chemical Technology (Interscience. New Yorki 1954) vol. 13, p 649,... 

Potassium Bitartrate. Potassium acid tartrate add potassium tartrate potassium hydrogen tartrate cream of tartar cremor tartan faecula faecla. C4H2K04 mol wt 188.18. C 25.33%, H 2.68%, K 20.78%, O 51.01%. KHC,-H404. Obtained from the sediments in tha manuf of wine known as argots or wine lees. The salt is at least 99.5% pure. See also Argol and Tartaric Acid. 

Potassium bitartrate is made today by the process that has been used for centuries. Wine lees (the solid material left... 

Calcium tartrate is produced by extracting wine lees (deposited on the bottom of vats containing 19 to 38 % of potassium bitartrate) and grape marc (the residue from pressing grapes), filtering the solution and then adding slaked lime and calcium chloride [31.18]. 

Fig. 11.10. Cross-section diagram of a rotary filter, used for must or wine lees 1, metal filter cloth 2, filter layer of diatomaceous earth or perlite 3, film of trapped impurities 4, vacuum cups distributed across the entire surface 5, axis and filtered liquid outlet 6, adjustable scraper blade 7, tank containing the liquid to be filtered 8, agitator maintaining the diatomaceous earth in suspension...

To overcome the problem of dilution created by using relatively low-density inocula, ML-lees have been used. These have the significant advantage that population density often exceeds >10 CFU/mL (Pilone, 1995) compared with wine. Lees can be collected after racking, centrifugation, or, where available, from the retentate of a cross-flow filter. In the latter case, Pilone (1995) reports cell titer of >10 CFU/mL. 

A puzzling observation was then made. It was found that two kinds of tartaric acid were deposited from wine lees. These two kinds of tartaric acid are closely similar in their properties, but they show the astonishing difference that one is dextrorotatory, and the other is completely without rotatory power. How could there be two molecules with the same composition but with such greatly different power of interacting with polarized light ... 

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