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White wine lees are a byproduct of white wine production used in perfumery. Their aromatic properties include alcoholic notes, while helping mature fruity fragrances and accompanying floral notes by imparting fruity and spicy nuances similar to nutmeg.
They originate from the common grapevine, a plant belonging to the Vitaceae family and the Vitis genus. The historical background behind modern vine cultivation is particularly interesting: in the 19th century, French vines were almost completely destroyed by an insect called phylloxera. The solution found was grafting European vines onto American rootstocks that were resistant to the insect. Even today, many French vines retain this American root, serving as a living example of international agricultural cooperation.
The phylloxera crisis nearly wiped out the entire European winemaking industry. It is estimated that more than 40 percent of French vineyards were destroyed within a span of 15 years, triggering an economic crisis across many regions of Europe.
Wine lees have been used for centuries beyond perfumery. In traditional medicine, they were used for their antioxidant properties, while in cosmetology they served as an ingredient in facial masks for skin smoothing and toning.
The grafting method that saved European vines is based on a striking biological symbiosis: the European grapevine produces exceptional quality fruit but is vulnerable to phylloxera, while the American vine has resistant roots but lower quality fruit. Their combination created a hybrid plant that unites the best characteristics of both.
The IFRA Standards form an industry self-regulatory system. They may prohibit or restrict the use of particular fragrance ingredients, or set specifications, according to end use. The status below reflects the IFRA data recorded for this ingredient. It is not a product certification and does not replace applicable law or assessment of the finished product.