AI & ChatGPT searches , social queriess for LEES FERMENTATION
Search references for LEES FERMENTATION. Phrases containing LEES FERMENTATION
See searches and references containing LEES FERMENTATION!
Search references for LEES FERMENTATION. Phrases containing LEES FERMENTATION
See searches and references containing LEES FERMENTATION!LEES FERMENTATION
Deposits of dead yeast in wine-making
after fermentation and aging. When brewing beer, this sediment is known as trub, not lees. However, when formed during secondary fermentation, yeast
Lees_(fermentation)
Champagne production method
various years. After primary fermentation, blending (assemblage in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle. Although
Traditional_method
Chemical reactions in wines
take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is
Autolysis (alcohol fermentation)
Autolysis_(alcohol_fermentation)
Yeasts used for alcoholic fermentation of wine
the fermentation vessel where they combine with insoluble tartrates, grape seeds, skin and pulp fragments to form the lees. During fermentation, the
Yeast_in_winemaking
Process in winemaking
acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes
Malolactic_fermentation
Topics referred to by the same term
England Lees station, a light rail station in Ottawa, Ontario, Canada Lees Avenue, Ottawa, Ontario, a street (and a neighbourhood) Lees (fermentation), dead
Lees
Savoury spread
Food portal Shelf-stable food Guinness Yeast Extract List of spreads Lees (fermentation) Nutritional yeast Promite Twiglets Miso Marmite brand on Unilever
Marmite
Chinese chicken dish
cuisine which is made from braising chicken in wine lees made from red yeast rice (see lees (fermentation)). This dish is traditionally served to celebrate
Fujian_red_wine_chicken
Wine fermented without skin contact
and decanted. Step 5: the lees: to be filtered. The juice is then placed in a tank to undergo fermentation. These fermentation tanks can be of several types:
White_wine
Production of wine
the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of
Winemaking
Wine making process
exhausted its life cycle, they fall to the bottom of the fermentation tank as sediment known as lees. Yeast ceases its activity whenever all of the sugar
Fermentation_in_winemaking
Method in wine production
complexity. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement
Sparkling_wine_production
Alcoholic beverage of Japanese origin
types of beer or wine. After the fermentation process is complete, the fermented moromi is pressed to remove the sake lees and then pasteurized and filtered
Sake
Wine made from dark-colored grape varieties
fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start the alcoholic fermentation
Red_wine
Alcoholic beverage made from honey
the mead sit away from the remains of the yeast cells (lees) that have died during the fermentation process and have time to clear. Cloudiness can be caused
Mead
Cooking ingredient
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. Its taste
Sake_kasu
Liquid consisting mainly of acetic acid and water
acetic acid by volume. Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting
Vinegar
Rice-based black vinegar
adhere to specific technical standards. Historically, the fermentation process utilized rice wine lees (pomace), particularly from Shaoxing wine, as the primary
Zhenjiang_vinegar
which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process. Enzyme A protein
Glossary_of_winemaking_terms
French white wine
barrel fermentation and lees stirring while the 1990s introduced the widespread use of extended skin-contact (maceration) prior to fermentation. By the
Muscadet
Wine with significant levels of carbon dioxide
second fermentation in the bottle. There are quality standards that all producers adhere to voluntarily, apart from the minimum time on the lees (nine
Sparkling_wine
Winemaking process
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than the one
Secondary_fermentation_(wine)
Fermented alcoholic beverage from apple juice
northern Spain (specifically Asturias, Basque Country). Due to their fermentation, ciders can be thought of as a fruit wine of apples, though exact definitions
Cider
Sediment in beer during the brewing process
refer to the lees, or layer of sediment, left at the bottom of the fermenter after the yeast has completed the bulk of the fermentation. It is composed
Trub_(brewing)
Distilled alcoholic beverage from Japan
kasutori shōchū (粕取り焼酎) is made by distilling the sake lees leftover from the fermentation of sake. It is a form of honkaku shōchū. It first became
Shōchū
entire period during which the sparkling wine matures on the lees of the second fermentation. Sparkling wine production Harding & Robinson 2023, "tirage"
Liqueur_de_tirage
Equipment to produce sparkling wine
the second fermentation takes place in the bottle. In order to remove the yeast sediment ("lees") left in the bottle after the fermentation, riddling (or
Gyropalette
French sparkling wine
designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir
Champagne
French clear, colorless fruit brandy
'water of life') is a clear, colourless fruit brandy that is produced by fermentation and double distillation. The fruit flavour is typically very light. In
Eau_de_vie
Acidic solution made from fermented rice
rice may also be used. Rice is mixed with nuruk (fermentation starter). Alternatively, rice wine lees can be used to make rice vinegar, in which case the
Rice_vinegar
Chinese condiment
China after it was created. It is disputed whether Li Shizhen mentioned fermentation of tofu, however. A clear reference to fermented tofu appeared in the
Fermented_bean_curd
Finnish home made alcoholic beverage
use during fermentation. Outside the sugars in wine, nitrogen is the most important nutrient needed to carry out a successful fermentation that doesn't
Kilju
Italian controlled origin wine
noir, Pinot Meunier and Pinot blanc. After secondary fermentation, the wines must rest on their lees for a minimum of 15 months for non-vintage wines, 24
Trento_DOC
French Champagne house
was added to the finished blend to trigger a second fermentation. There was only one fermentation, and not two, as is practiced in modern champagne making
Veuve_Clicquot
Barrel used in wine making
yeast cells present in fermentation interact with and "latch on" to oak components. When dead yeast cells are removed as lees some oak properties go with
Oak_(wine)
Traditional Japanese confectionery
fermented dough, which is made using ingredients such as sake lees (sakekasu) or a fermentation starter similar to sweet sake (amazake). It is consumed throughout
Sake_Manjū
together. After the appearance of namanare, sake and sake lees were used to shorten fermentation, and vinegar was used in the Edo period. During the Edo
History_of_sushi
Variety of grape mainly used to make wine
on the lees and even "stirring up" the lees within the wine while it is aging in the barrel in a process known as bâtonnage. Colder fermentation temperatures
Chardonnay
Wine clarification and stabilisation
concentration present as potassium bitartrate. During fermentation, these tartrates bind with the lees, pulp debris and precipitated tannins and pigments
Clarification and stabilization of wine
Clarification_and_stabilization_of_wine
French wine
alcoholic strength if necessary. Malolactic fermentation is carried out in barrels or vats. The wines are aged "on lees", in barrels, in which the winemaker
Marsannay_wine
Alcoholic drink produced by distillation
through alcoholic fermentation. While the word liquor usually refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can
Liquor
concentration present as potassium acid salt. During fermentation, these tartrates bind with the lees, pulp debris and precipitated tannins and pigments
Acids_in_wine
Brand of vintage Champagne
freshness linked to grape selection. Krug does not suppress malolactic fermentation nor does it provoke it, with the majority of its wines not undergoing
Champagne_Krug
Species of bird
Metabolic requirements can be partially supplemented by fermentation, the energy gain from fermentation alone, however, is not independently significant. The
Rock_ptarmigan
Secondary product of an item or process
from soap or biodiesel production lanolin from wool processing lees from wine fermentation pomace from fruit juice or olive oil production saw dust from
By-product
(green harvesting), harvesting, (sorting), (de-stemming), crushing, fermentation, pressing, barrel-ageing, blending, bottling and bottle-ageing. Bordeaux
Winemaking_in_Bordeaux
Variety of grape used to make white wine
is put through malolactic fermentation to give the wine more weight and to decrease acidity. In New World Viognier, the lees may be stirred in a process
Viognier
Chemical salt used in cooking as cream of tartar
often produced as a by-product of winemaking. Lees (sediment) are collected following the fermentation process and dissolved in hot water, filtered, and
Potassium_bitartrate
French Champagne house
wines, which may be up to fifteen years old. Special Cuvée are aged in the lees for at least five years before release. (Composition: 60% Pinot noir, 25%
Bollinger
Product of early grape fermentation, used to make brandy
produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended
Base_wine
Fermented alcoholic beverage made from honey and water
undergoes racking prior to aging. Leaving the pitched must on the lees beyond the still fermentation period would adversely affect the mead's organoleptic properties
Mead_in_Poland
Regional French wine
Muscadet style wine from Vermentino which includes barrel fermentation and significant amount of lees stirring. In 2007, ampelographers discovered through
Corsican_wine
Type of French wine
Limoux producers easy access to the material needed to produce secondary fermentation in the flask, which produces the bubbles necessary for sparkling wine
Limoux_wine
Variety of grape
flexible in winemaking and can be exposed to malolactic fermentation, extended skin maceration, lees stirring as well as oak aging. In addition to being blended
Grenache_blanc
Small scale brewing of beer, mead, ciders
scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Beer was
Homebrewing
Distilled beverage
weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both." In British usage, "fruit brandy" may refer to liqueurs
Fruit_brandy
Organic acid found in many fruits
industrially produced in the largest amounts. It is obtained from lees, a solid byproduct of fermentations. The former byproducts mostly consist of potassium bitartrate
Tartaric_acid
Japanese dish with vinegared rice
together. After the appearance of namanare, sake and sake lees were used to shorten fermentation, and vinegar was used in the Edo period. During the Edo
Sushi
Italian white wine
using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual
Prosecco
Indigenous Turkish white grape variety
varietal bottlings and experimental styles, including extended lees contact and barrel fermentation. Emir (grape) Kalecik Karası Öküzgözü Boğazkere Leonard,
Narince_(grape)
without the lees, either by filtering or by decanting while waiting for them to settle at the bottom of the vat. Alcoholic fermentation begins under
Brand_(grand_cru)
South and Southeast Asian alcoholic drink
rice and botanicals that contained yeast and other fungi to trigger the fermentation process (this technique can be traced back thousands of years to China
Arrack
battered dill pickles Fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar Fukujinzuke – Condiment in Japanese
List_of_pickled_foods
Wine produced in Loire-Atlantique, France
this, the wines must remain on their fine vinification lees from the end of alcoholic fermentation until at least March 1 of the year following the harvest
Gros-plant-du-pays-nantais
Unpleasant characteristic of a wine
to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty
Wine_fault
Wine region of France
regulations about how long it must spend on its lees, but some of the premier Champagne houses keep their wines on lees for upwards of five to ten years. Non-vintage
Champagne_wine_region
commonly used to refer to alcoholic beverages in general. Alcoholic fermentation The conversion by yeast of sugar into alcohol compounds Amakuchi 甘口 Sweeter
Glossary_of_sake_terms
Variety of grape
and ageing on its lees, the wines would be made with a small amount of residual sugar and allowed to go through a secondary fermentation to create a limited
Freisa
Classification of wine produced in southern France
aging on the lees. The Blanquette de Limoux, when labelled méthode ancestrale, is composed entirely of Mauzac, undergoes only one fermentation, and is aged
Languedoc-Roussillon_wine
Taiwanese Aboriginal dish
slightly sour flavor. In some coastal communities, rice wine lees are used in the fermentation process. Historically, siraw was not an everyday food because
Siraw
to be expressed. Once fermentation is complete after one month, the wine is racked to remove the lees. Malolactic fermentation is generally not carried
Hengst_(grand_cru)
de tirage, which is added earlier in the process to induce secondary fermentation. In French technical terminology, a distinction is made between the liqueur
Dosage_(wine)
Species of tree in the soapberry family
them to the government. The conkers were used as a source of starch for fermentation using the Clostridium acetobutylicum method devised by Chaim Weizmann
Aesculus_hippocastanum
Polycyclic organic compound having sterane as a core structure
Biochemistry. 50: 585–621. doi:10.1146/annurev.bi.50.070181.003101. PMID 7023367. Lees ND, Skaggs B, Kirsch DR, Bard M (March 1995). "Cloning of the late genes
Steroid
or in barrels. The fermentation process is lengthy, since the sugar and alcohol slow down the activity of the yeast. Fermentation either stops naturally
Cadillac_AOC
Canadien brewery
Unibroue's beers are bottled "on the lees", or containing yeast sediment (or lees). This practice provides additional fermentation, also called bottle-conditioned
Unibroue
Jamaican rum distillery and sugar plantation
least in terms of looks and operations over its 250-year history. The fermentation happens in the Boiling House, where large wooden vats of wort are left
Hampden_Estate
barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves
Getariako_Txakolina
Alcoholic drink made by fermentation of grapes or other fruits and foods
wine is made by fermenting wine twice. During the second fermentation, the wine is aged with lees at the bottom of the wine barrel. While the wine is being
Outline_of_wine
that has gone through secondary fermentation in a tank (Charmat method) as opposed to the traditional method of fermentation in the bottle that consumers
Glossary_of_wine_terms
Grape spirit made in Bolivia
picking so that only berries that meet published standards are collected. Fermentation produces a “must” or raw wine which is held for distillation. Distillation
Singani
without the lees, either by filtering or by decanting while waiting for them to settle at the bottom of the vat. Alcoholic fermentation begins under
Eichberg_(grand_cru)
without the lees, either by filtering or by decanting while waiting for them to settle at the bottom of the vat. Alcoholic fermentation begins under
Engelberg_(grand_cru)
French white wine from Alsace
without the lees, either by filtering or by decanting while waiting for them to settle at the bottom of the vat. Alcoholic fermentation begins under
Florimont_(grand_cru)
Wine produced in Catalonia
being the first Spanish wine region to adopt the use of stainless steel fermentation tanks. The area is also an important cork production region, with output
Catalan_wine
and vivid intensity. Buttery: a wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Wine_tasting_descriptors
Energy-carrying molecule in living cells
of steps requiring ATP, 1,2-propanediol can be turned into pyruvate. Fermentation is the metabolism of organic compounds in the absence of air. It involves
Adenosine_triphosphate
French white wine from Alsace
without the lees, either by filtering or by decanting while waiting for them to settle at the bottom of the vat. Alcoholic fermentation begins under
Bruderthal
Brand of cognac
needed] Rémy Martin uses traditional distillation of the lees (sediment from grape fermentation) in small copper stills. Ageing takes place in oak barrels
Rémy_Martin
for malolactic fermentation, and the lees are stirred weekly until the process is complete. This method helps the malolactic fermentation, integrates the
Benovia_Winery
Hungarian and Slovak variety of wine
occasionally. The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is left to mature. The casks are stored
Tokaji
corks, global warming resulting in overripe fruit, excessive stirring of the lees, and insufficient use of sulfur dioxide. Roger Boulton, professor of UC Davis
Premature_oxidation
Winery and vineyard in Savennières, Loire Valley, France
before a long, slow fermentation with natural yeasts. Malolactic fermentation is not carried out automatically. The wines are aged on lees with minimal sulphur
Thibauld_Boudignon_(winery)
French wine producing estate
alcoholic fermentation, the wines are pressed and transferred to smaller 20–40 hl concrete tanks for malolactic fermentation and then racked off the lees. Finally
Château_Fortia
Wine book by Tom Stevenson
revealing a 17th-century document proving that the English used a second fermentation to convert still wines into sparkling at least six years before Dom Pérignon
Christie's World Encyclopedia of Champagne & Sparkling Wine
Christie's_World_Encyclopedia_of_Champagne_&_Sparkling_Wine
Book of Isaiah, chapter 25
wine after fermentation and aging. Some contemporary wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees leading
Isaiah_25
Winery in South Australia
fermenters. After being basket pressed into stainless steel until primary fermentation is completed, the wine is moved into French oak barriques from Burgundian
Torbreck
Michael C. and Steven W. Drew. Encyclopedia of bioprocess technology: Fermentation, biocatalysis, and bioseparation. John Wiley & Sons, 1999. [24] Goodman
Bibliography of encyclopedias: biology
Bibliography_of_encyclopedias:_biology
Variety of grape
softened by malolactic fermentation, which gives the wine a creamier or "fattier" texture, as would a period spent aging on the lees. The use of wood or
Chenin_blanc
Type of distilled liquor produced in India
Brewery Malting Lautering Wort Yeast Distillation Drinking establishments Fermentation Simple syrup Yeast in winemaking Winemaking Yeast in winemaking Fermented
Indian_whisky
LEES FERMENTATION
LEES FERMENTATION
Surname or Lastname
English and Scottish
English and Scottish : topographic name from Middle English lees ‘fields’, ‘arable land’, plural of lee (see Lee), or from Middle English lese ‘pasture’, ‘meadow’ (Old English lǣs).English : habitational name from Leece or Lees in Lancashire, or Leese in Cheshire, all named from Old English lēas ‘woodland clearings’ (plural of lēah), or from Leece in Cumbria, which was probably named with a Celtic word, lïss ‘hall’, ‘court’, ‘the principal house in a district’.English : variant spelling of Leece 1.Scottish : reduced form of Gillies.Scottish and Irish : reduced and altered form of McLeish.Dutch : variant of Leys.
Female
German
Variant spelling of German Liese, LIES means "God is my oath."Â
Surname or Lastname
Scottish and Irish
Scottish and Irish : possibly a reduced and altered form of McLeish.English : see Lees 2.Americanized form of German Lasch.
Girl/Female
Muslim
Tender
Boy/Male
Irish
From laoi “â€poemâ€â€ or from the River Lee, the river which runs through County Cork. (See also Finbar.) It is currently popular as a given name for boys.
Surname or Lastname
English
English : variant spelling of Leaf.
Male
English
English surname transferred to unisex forename use, from the Old English word leah, LEE means "meadow."Â
Male
English
Short form of English unisex Lesley, LES means "garden of hollies."
Surname or Lastname
English
English : topographic name for someone who lived by a watercourse or road junction, Old English gelǣt, or a habitational name from Leat in Devon, or The Leete in Essex, named with this element.
Surname or Lastname
English
English : topographic name for someone who lived near a loud, rushing stream, Old English hl̄de, or a habitational name from Lead in West Yorkshire, which is named from Old English lǣd ‘water course’ or Old English hlēda ‘ledge’.
Girl/Female
Indian
Tender
Surname or Lastname
English
English : topographic name for someone who lived near a meadow or a patch of arable land, Middle English lee, lea, from Old English lēa, dative case (used after a preposition) of lēah, which originally meant ‘wood’ or ‘glade’.English : habitational name from any of the many places named with Old English lēah ‘wood’, ‘glade’, as for example Lee in Buckinghamshire, Essex, Hampshire, Kent, and Shropshire, and Lea in Cheshire, Derbyshire, Herefordshire, Lancashire, Lincolnshire, and Wiltshire.Irish : reduced Americanized form of Ó Laoidhigh ‘descendant of Laoidheach’, a personal name derived from laoidh ‘poem’, ‘song’ (originally a byname for a poet).Americanized spelling of Norwegian Li or Lie.Chinese : variant of Li 1.Chinese : variant of Li 2.Chinese : variant of Li 3.Korean : variant of Yi.Lee is a prominent VA family name brought over in 1641 by Richard Lee (d. 1664), a VA planter and legislator. His great-grandsons included the brothers Arthur, Francis L., Richard Henry, and William Lee, all prominent American Revolution legislators and diplomats.
Surname or Lastname
English
English : habitational name from the city in West Yorkshire, or the place in Kent. The former is of British origin, appearing in Bede in the form Loidis ‘People of the LÄt’, (LÄt being an earlier name of the river Aire, meaning ‘the violent one’). Loidis was originally a district name, but was subsequently restricted to the city. The Kentish place name may be from an Old English stream name hlÌ„de ‘loud, rushing stream’.Daniel Leeds (1652–1720) was born in England, probably in Nottinghamshire, and emigrated to America with his father, Thomas, some time in the third quarter of the 17th century. The family settled in Shrewsbury, NJ, in 1677. Daniel made almanacs and was surveyor general of the Province of West Jersey in 1682. He was married four times and had numerous children.
Surname or Lastname
Probably a shortened form of an unidentified Jewish surname.English
Probably a shortened form of an unidentified Jewish surname.English : variant of Lass 3.
Surname or Lastname
English
English : probably a habitational name from ‘The Leen’ (earlier Leon, ‘at the streams’) in Hereford or the Leen river in Nottinghamshire. Both are derived from a Celtic root verb lei- ‘flow’ (for example as in Welsh lliant ‘stream’).English : variant spelling of Lean.
Female
Hebrew
(ש×ִיר-לִי) Hebrew name SHIR-LEE means "song is mine."
Female
Hebrew
(×ï‹×¨-לִי) Hebrew name OR-LEE means "light is mine."
Male
English
Anglicized form of Welsh Rhys, REES means "ardor, heat of passion."
Surname or Lastname
English
English : variant spelling of Leake.Dutch (de Leek) : nickname for an uneducated or ignorant person, from Dutch leek ‘layman’.
Female
English
Variant spelling of English Lisa, LEESA means "God is my oath."
LEES FERMENTATION
LEES FERMENTATION
Girl/Female
Muslim
Beautiful girl
Boy/Male
Tamil
Boy/Male
Indian, Tamil
Lord Shiva
Girl/Female
German
Armored Battle Maiden
Surname or Lastname
English
English : occupation name for a net-maker, from Old French retier.German : from a Germanic personal name composed with rÄd, rÄt ‘counsel’ + hari, heri ‘army’.
Boy/Male
Muslim
One who drives a boat
Girl/Female
Australian, Jamaican
Of a Noble Kind
Boy/Male
Tamil
Ratnakundala | ரதà¯à®¨à®•à¯à®‚டல
Deeptimate wearing gem-studded earrings
Girl/Female
Tamil
Ekakanya | à®à®•à®¾à®•à®¾à®¨à¯à®¯
The girl child
Girl/Female
American, Australian, British, Christian, English, German, Welsh
White Wave; White Phantom; Fair One; Blessed; Holy; Smooth; White and Smooth; Soft
LEES FERMENTATION
LEES FERMENTATION
LEES FERMENTATION
LEES FERMENTATION
LEES FERMENTATION
pl.
of Lee
v. t.
To make less; to lessen.
a.
Wanting sense or seriousness; trifling; trivolous; as, leer words.
n. pl.
Dregs. See 2d Lee.
a.
Smaller; not so large or great; not so much; shorter; inferior; as, a less quantity or number; a horse of less size or value; in less time than before.
a.
Destitute of a rider; and hence, led, not ridden; as, a leer horse.
v. t.
To entice with a leer, or leers; as, to leer a man to ruin.
n.
A leash.
n.
A sheltered place; esp., a place protected from the wind by some object; the side sheltered from the wind; shelter; protection; as, the lee of a mountain, an island, or a ship.
v. i.
To look with a leer; to look askance with a suggestive expression, as of hatred, contempt, lust, etc. ; to cast a sidelong lustful or malign look.
n.
A court-leet; the district within the jurisdiction of a court-leet; the day on which a court-leet is held.
n.
That part of the hemisphere, as one stands on shipboard, toward which the wind blows. See Lee, a.
a.
Foul with lees; feculent.
n.
A court of record held once a year, in a particular hundred, lordship, or manor, before the steward of the leet.
a.
Of or pertaining to the part or side opposite to that against which the wind blows; -- opposed to weather; as, the lee side or lee rail of a vessel.
adv.
Not so much; in a smaller or lower degree; as, less bright or loud; less beautiful.
n.
Lees; dregs.
n.
Lees; dregs; grounds.