Glossary entry (derived from question below)
English term
lees
Some wines (usually white) are left in contact with their lees to increase the complexity and enhance the structure of the finished wine. By leaving the juice to remain on top of the lees (and/or occasional stirring) after fermentation, all the dead yeast and skins, etc., can provide additional flavors, body, and richness. (Wine weekly)
We recommend racking and aerating the wine, with temporary removal of the lees. This practice has the double advantage of eliminating unpleasant odours and making it possible to continue ageing on the lees. The lees are kept separately in barrel and stirred frequently, then put back into the wine (VITIS-VEA)
During wine aging on lees, some membrane lipids of yeast lees, in contact with dissolved oxygen at low concentration, may undergo mild oxidation explaining the capacity of yeast lees to consume oxygen. (CAT.INIST)
5 +3 | lías |
L Villarino
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5 +1 | bagazo |
Tarara Paso
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5 | madre |
spanishmalaga
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Nov 29, 2008 18:30: changed "Kudoz queue" from "In queue" to "Public"
Nov 29, 2008 18:54: changed "Stage" from "Preparation" to "Submission"
Dec 2, 2008 18:54: changed "Stage" from "Submission" to "Selection"
Dec 29, 2008 20:17: Mauricio Zoch changed "Stage" from "Selection" to "Completion"
Proposed translations
lías
El vino cabernet de la bodega XX fue criado sobre lías. (Diccionario del vino)
agree |
James A. Walsh
3 days 20 hrs
|
agree |
margaret caulfield
28 days
|
agree |
Irina Dicovsky - MD (X)
28 days
|
bagazo
En estado fresco estos bagazos contienen un 40% de agua. (wikipedia)
Análisis de bagazo de uva (Vitis vinifera L. cv. Albariño): vías para su aprovechamiento (dialnet)
Los mejores extractos en concentración de polifenoles fueron bagazo de uva Cabernet-Sauvignon. (cibernetia)
claro qué necesitas... |
Sugerencia de texto para referencia: https://www.elmoalanis.com/ensayos/el-hubiera-no-existe.html |
madre
Buscando algo que necesitaba en la despensa me encontré con una botella de vinagre de vino que tenía mucho tiempo sin usar y donde se había formado una “madre” (Apuntes de cocina)
Esta vez la madre es de un vinagre, es decir la combinación entre levadura y la bacteria del ácido acético que fermentan en líquidos alcohólicos. (Apuntes de cocina)
Discussion
http://www.catarvino.com/html/framedic.html
http://www.cursosdecata.com/DICCIONARIO/diccionario.htm
http://www.trinor.com/WineXX/WineGloss-G-M/WTermLias.html