lees

Reikšmė (Anglų k.)

The sediment that settles during fermentation of beverages, consisting of dead yeast and precipitated parts of the fruit.

lee

Dažnis

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Etimologija (Anglų k.)

In summary

From Old French lies, from Medieval Latin lias (“lees, dregs”) (descent via winemaking common in monasteries), from Gaulish *ligyā, *legyā (“silt, sediment”) (compare Welsh llai, Old Breton leh (“deposit, silt”)), from Proto-Celtic *legyā (“layer”), from Proto-Indo-European *legʰ- (“to lie”).

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