Which of the following is a potential negative effect of lees contact?

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Multiple Choice

Which of the following is a potential negative effect of lees contact?

Explanation:
Lees contact introduces dead yeast into the wine, and as the lees age they autolyze, releasing nutrients such as amino acids, peptides, sugars, and minerals. Those nutrients can feed microbes that might grow and produce faults or off-odors if conditions allow. That potential for unwanted microbial activity is the main negative risk of leaving wine on its lees. The other effects listed are typically positive or neutral: aroma stability can be enhanced by compounds released or preserved during aging on lees, tannins can be softened through interactions with lees-derived colloids, and the lees layer can help limit oxygen exposure.

Lees contact introduces dead yeast into the wine, and as the lees age they autolyze, releasing nutrients such as amino acids, peptides, sugars, and minerals. Those nutrients can feed microbes that might grow and produce faults or off-odors if conditions allow. That potential for unwanted microbial activity is the main negative risk of leaving wine on its lees. The other effects listed are typically positive or neutral: aroma stability can be enhanced by compounds released or preserved during aging on lees, tannins can be softened through interactions with lees-derived colloids, and the lees layer can help limit oxygen exposure.

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