L

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 harvestA recolt of grapes after the normal harvest dates that produces wines with a higher sugar residual.

LeesSediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that

accumulates during fermentation.

Lengthhow 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

aftertaste.

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.

 





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