Glossary entry (derived from question below)
English term or phrase:
lees
Japanese translation:
澱（おり）
Nov 3, 2008 14:54
15 yrs ago
English term
lees
GBK
English to Japanese
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
(Japanese)
| 5 +2 | 澱（おり） |
Kaori Myatt
|
Change log
Nov 3, 2008 13:05: changed "Kudoz queue" from "In queue" to "Public"
Nov 3, 2008 14:54: changed "Stage" from "Preparation" to "Submission"
Nov 6, 2008 14:54: changed "Stage" from "Submission" to "Selection"
Nov 12, 2008 10:54: changed "Stage" from "Selection" to "Completion"
Proposed translations
+2
21 mins
Kaori Myatt
France
France
France
Japalization is more than translation
Native in: Japanese 
Works in: English to Japanese, French to Japanese, Japanese to French, and 3 more.
Related KudoZ points
:
4
Selected
澱（おり）
Definition from
own experience or research:
ワインのボトル底には沈殿物がたまることがあります。これは澱（おり）と呼ばれています。<br /><br />酒石酸カリウム（いわゆる酒石）、色素、タンニンが沈殿した沈殿物を総じて「おり」と呼んでいます。
Example sentences:
ワインの中には、原料の葡萄に由来するさまざまな成分が入っていますが、貯蔵が長くなったりすると酒石酸カリウム（いわゆる酒石）、色素、タンニンなどが不溶性になって析出してくることがあり、これを「オリ」と呼んでいます。 このオリはワイン自体の成分なので、熟成がつきもののワインにとっては避けられない現象であり、もちろん無害なものです。 ただ、オリ自体は苦みが強かったり舌にザラついたりするので、口に入れるとワインの味を損なうことがあるため、できるだけきちんと沈殿させて上澄みを飲むようにした方がよいでしょう。 (お酒飲料大辞典)
ＤＲＣは究極のビオ（自然派）ワインで、澱引きもしないしそのまんまの 造りなので、澱が多いんですよ。 でも澱って、おいしくないんです。どうぞ、澱ワインの試飲を」。 勧められて、澱だけ集めたグラスを飲むと……たしかにマズイ！ 酒のカスというか、なにやらブヨブヨした味で、ワインとは別物の味です。 「ネ？ ですからＤＲＣをはじめ自然派ワインは、やっぱりデキャンタして 澱をわけてから飲んだほうが絶対おいしいです」（斎藤氏） (神の雫作者のワイン日記より)
4 KudoZ points awarded for this answer.
Something went wrong...