Lees are a central part of winemaking – for good and bad – but until now we have lacked a detailed understanding of their physical properties.

A Wine Australia project just completed at the Australian Wine Research Institute has filled that knowledge gap, but was unable to find a way to avoid the process of moving juice or wine and cleaning a tank each time settled lees need to be removed.

We recommend reading the original article at the original source: click here.

Source: Wine Australia