Designation for the rest of Yeasts , which after racking the wine into another container after the fermentation still remains in the wine and on / with which the wine then optionally stored for some time or matures. These are relatively fine (small) yeast particles, which fall in the wine very slowly to the ground. This gives the wine a sparkling freshness and also act Reduction . In order to remove it completely as possible, must have a filtration take place. Many wineries store especially white wines on the lees for a long time conscious. After the deduction of the wine in the fermenting yeast residues remaining crude, which fell to the ground during the fermentation, as are Lee's or Vollhefe known. See also Lees .