lees

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• /liːz/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• rhymes with -iːz
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• CMU ARPABET: L IY1 Z Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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From Old French lies, from Medieval Latin lias (“lees, dregs”) (descent via winemaking common in monasteries), from Gaulish *ligyā, *legyā (“silt, sediment”) (compare Welsh llai, Old Breton leh (“deposit, silt”)), from Proto-Celtic *legyā (“layer”), from Proto-Indo-European *legh- (“to lie (down)”). Doublet of lias; also related to Loire and Leicester.

25 source translations are retained for this English entry.

• Armenian: մրուր (mrur) — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Bulgarian: утайка (utajka) — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Catalan: pòsit — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Esperanto: feĉo — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Finnish: sakka — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• French: lie — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Galician: borra — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Ancient Greek: τρύξ (trúx) — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Hungarian: seprő — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Hungarian: üledék — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Hungarian: alja — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Icelandic: dreggjar — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Icelandic: botnfall — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Irish: moirt — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Irish: dríodar — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Irish: amhaisc — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Italian: feccia — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Japanese: 澱 (ori) — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Latin: floces — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Lithuanian: drum̃zlės — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Polish: osad — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Russian: оса́док (osádok) — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Spanish: heces — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Spanish: hez — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit
• Welsh: gwaelodion — the sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit