Wine lees
A rich, slightly earthy scent reminiscent of fermented yeast and sediment, evoking wine aging.
Gourmand
About Wine lees
Wine lees are the sediment left after fermentation and aging, containing yeast and other settled matter. As a perfume note, the term signals a fermented, yeasty, vinous impression rather than a standardized extract. This is classified as a fermentation-derived impression, not a natural material, aroma chemical, proprietary material, food impression, or fantasy accord.
Scent Profile
The wine lees note presents a rich, slightly earthy aroma reminiscent of baker's yeast, fermented fruit, and damp soil. It balances sweetness and acidity, offering a complex, deep character.
Use in Perfumery
Wine lees is used in perfumes themed around wine or fermentation, adding an alcoholic, aged quality. It serves as a distinctive accent in gourmand, woody, or chypre compositions. However, specific usage levels and formulation details are limited in available literature.
