L
- Lactic acid
- The acid in wine formed during the process of malolactic fermentation.
- Lagar
- A traditional Portuguese concrete vessel used for treading grapes by foot.
- Late disgorgement
- A term, often abbreviated as LD on sparkling wine labels, that means the wine was recently disgorged after spending an extended period aging on its lees.
- Leaching
- A process of oak barrel production during which some tannins are deliberately removed from the wood by steaming. The viticultural term refers to the loss of certain qualities of the soil, such as pH, when rainwater removes or "leaches out" carbonates from the soil.
- Lees
- Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.
- Liqueur de tirage
- French term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production.
- Liqueur d'expedition
- French term for "shipping liquid" or dosage, used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine.
Read more about this topic: Glossary Of Winemaking Terms