Sep 1, 2009 16:00
15 yrs ago
English term
lees
GBK
English to Slovak
Other
Wine / Oenology / Viticulture
Definition from
winedoctor:
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.
Example sentences:
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)
Proposed translations
(Slovak)
| 4 | usadenina vo víne, kal |
petra_b. (X)
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Change log
Sep 1, 2009 15:57: changed "Kudoz queue" from "In queue" to "Public"
Sep 1, 2009 16:00: Enrique Cavalitto changed "Stage" from "Preparation" to "Submission"
Sep 4, 2009 16:36: Mauricio Zoch changed "Stage" from "Submission" to "Selection"
Proposed translations
30 days
usadenina vo víne, kal
Definition from
Victoria trade:
Hrozno obsahuje cukry fruktózu a glukózu, a keď sa poruší šupka a hroznová šťava sa nechá kvasiť, tieto cukry sa premenia na alkohol.<br />Kvasenie - Pri bielych vínach sa spravidla šťava oddelí od šupiek a nechá sa kvasiť zvlášť, pokým u červených šupky a šťava kvasia spolu.<br />Ako víno dozrieva, odumreté bunky kvasiniek (kaly) mu dodávajú svoj buket – čím dlhšie zostáva víno na kvasinkách (býva to 15 mesiacov až 7 rokov), tým je kvalitnejšie. Usadenina kvasiniek sa z vína odstráni striasaním – remuage.
Example sentences:
Po skončení kvasenia sa víno stočí do čistých kadí alebo sudov, aby sa oddelilo od usadeniny mŕtvych kvasničných buniek. Niekedy sa však víno na týchto kaloch ponechá – získa tým väčšiu plnosť a guľatosť. Tieto vína sa označujú ako sur lie. (Victoria Trade)
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