The Influence of Lees
Industry Seminar – Winemaking

Location: Hyatt Regency Bellevue

Aging wine on yeast lees can have a significant impact on aroma and mouthfeel properties. These effects may be a direct consequence of the release of cellular components from yeast during the self-digestion process known as autolysis but these changes can also arise from the oxygen-consuming capacity of the yeast lees. This session will cover these aspects of lees aging and also offer a practical guide to managing lees in the winery.


Linda Bisson, University of California, Davis


1:30 pm – 1:50 pm Oxygen Scavenging in Lees
Jean-Michel Salmon, Institut National de Recherche Agronomique (INRA), France
1:50 pm – 2:10 pm Mannoprotein Release into Lees and Impact of Mannoproteins on Wine
Alan Bakalinsky, Oregon State University, Corvallis
2:10 pm – 2:30 pm A Practical Guide to Managing Lees in the Cellar
Nicolas Quille, Pacific Rim and Company, Oregon