Solid matter that forms a deposit at the bottom of wine casks.

 

Solids found at the bottom of tanks after fermentation. It is common to put neutral flavoured white wines in contact with the lees, in order to let these confer them with more flavour and stability.

 

To have leg: said of wines that leave tears in the glass because they are rich in pectins, glycerol and alcohol. Fleshy, fortified, unctuous, sensual wines.

 

Fruity aroma that can be found in some white wines, especially those from the Arinto, Alvarinho, Riesling and, sometimes, Loureiro varieties. Aroma found in many Vinhos Verdes.

 

Floral aroma similar to that of lemon, though more wild and vegetable, resembling that of lemon grass, odoriferous verbena, etc.

 

Bacteria responsible for malolactic fermentation and also for changes in wine. Lactobacillus and Pediococcus are also part of this group of bacteria.

 

Fructose.

 

Said of a soft, not very alcoholic, full bodied wine that slides well in one's mouth.

 

Said of a wine that is not very structured, which can be a pleasant quality in some young rosé or white wines.

 

Vegetable, woody smell that can be found in an astringent wine overloaded with rustic tannins and subject to a long ageing period.