Trub (brewing) in the context of "Wine sediments"

Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.

The term in English derives from Middle English lie, from Anglo-French, from Medieval Latin lia. Webster's Third International Dictionary shows from lia, "probably of Celtic origin, akin to Old Irish lige (bed), Gaulish legasit (he laid) and Welsh llaid (mud)."