Lactic acid bacteria (Lactic bacteria) – Micro-organisms responsible for aerobic “malo-lactic fermentation”.
Lactic acid bacteria are responsible for “lactic deviations”…
Lactic acid deviation – Biological reactions caused by lactic acid bacteria which, under certain conditions,
goes through behavioral changes and produce undesirable substances harmful to the quality of the wine.
Late harvest – A recolt of grapes after the normal harvest dates that produces wines with a higher sugar residual.
Lees – Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that
accumulates during fermentation.
Length – how long the flavors of a wine persist in the mouth after the wine is swallowed. lingering after taste.
Lies – Dead yeasts. They settle at the end of alcoholic fermentation.
Sediment of dead yeast cells, grape pulp, seeds, and other grape matter that accumulates at the end of
the alcoholic fermentation. Also refers to some white wines matured on fine lees after fermentation.
Dead yeast lends the wine potentially aromatic compounds (amino acids).
This is beneficial for certain wines (Meursault, Muscadet etc..). See Lees
Length – How long the flavors of a wine persist in the mouth after swallowed; a lingering
Lining (Lattes) – In Champagne the bottles are laid on wooden boards for the development of the sparkles “prise de mousse”.
Liqueur d’expedition (Dosage) – A mix (confidential) of old wine and sugar added to champagne after “bleeding” and
before shipment aimed at: bridging the gap disgorging “dose” wine, and to customize the taste of the house wine.
Long – Denotes the length of time a wine’s presence stays in the mouth after swallowing.