The meaning of LEES is the sediment of a liquor (such as wine) during fermentation and aging : dregs.
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Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
Simply put, lees are dead yeast cells left over from the fermentation process. Once grapes are pressed, yeast is added to the juice to kick-start fermentation. Those yeast cells help convert sugar into alcohol and carbon dioxide.
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