What are dead yeast cells commonly referred to in the context of spirits?

In the context of spirits, dead yeast cells are commonly referred to as "lees." The term indicates the sediment that settles at the bottom of fermentation vessels after yeast has completed its activity. When yeast ferments sugars to produce alcohol, it eventually dies off after consuming available nutrients. The dead yeast cells, along with other residual materials, contribute to the complexity of flavor and texture in the final spirit.

While the term "dead yeast cells" is technically accurate, the more precise term, "lees," is often used in the industry. Understanding the role of these cells is crucial, as they can influence the sensory attributes of the spirit, especially in processes such as aging and secondary fermentation. The presence of these residues can enhance mouthfeel and provide additional flavors through autolysis, where the cells break down and release compounds that can positively impact taste.

Therefore, recognizing dead yeast cells as "lees" is essential in the production and understanding of spirits, as it encapsulates both the byproducts of fermentation and the subsequent influences they have on the final character of the beverage.