The early presence of lees in young reds is deleterious for two reasons. Lees react readily with oxygen, dampening phenolic activity and suppressing the cascade. Lees also adsorb anthocyanins and contain glycosidase enzymes which attack them. Just as egg yolks prevent the formation of a meringue structure, lees must be separated through clarification in young red wine. As with a soufflé, their later incorporation after the structure is formed can be beneficial for adding fatness and richness.
