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Lactic acid

 

See 'acids', 'malolactic fermentation'.

Landwein (Ger.)

 

German wine designation, roughly equivalent to the French Vin de Pays. There are 15 Landwein regions, though the category is seldom used as it is so easy to qualify for the superior QbA category.

Lanolin

 

A wet-wool aroma or taste. Particularly associated with the Semillon grape.

Late harvest

 

Label term used to indicate a wine made from grapes harvested later than usual, normally therefore at a high degree of maturity and possibly affected by botrytis. Normally sweet.

Lees

 

Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.

Legs

 

The pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled. 'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.

Length

 

The duration of the aftertaste, once a wine has been swallowed. Good length is a sign of a high-quality wine.

Light

 

A wine pale in colour or lacking in body or mouthfeel.

Long

 

A wine with a persistent aftertaste. See also length.

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