CHAPTER XVIII.

WINE LEES, MARC, AND PIQUETTE. Pomace and lees often placed in the still, WINE LEES: the lees should be cared for, quantity of wine in lees, constituents of dry lees, analysis, vary, 176; treatment of lees, 177; extraction of wine from the lees, 178; fining the wine from the lees, 179; red wine from lees, white wine from lees, pressing the sediment, 180; use of dry lees, MARC OR POMACE—PIQUETTE: unfermented marc of white wine or of red wine not entirely fermented, fermented marc of red wine, washing the marc, Pezeyre’s method, 183.