Sur Lie: Wines aged sur lie (French for "on the lees") are kept in contact with the dead yeast cells and are not racked or otherwise filtered. This is mainly done for whites, to enrich them. (It is a normal part of fermenting red wine, and so is not noted.) The concept originated in Burgundy, with Chardonnay, but is now popular around the world with numerous white grape varieties. Sur lie aging can be overdone, leading to an off-putting leesy flavor.

保留酵母：sur lie（“保留酵母”的法语词）陈酿的葡萄酒会与死酵母细胞保持接触，不经过换桶或过滤。这主要应用于白葡萄酒，以丰富它们。（是红葡萄酒发酵的一个正常部分，所以这里没有注明。）这个概念源于勃艮第和霞多丽，但现在众多白葡萄品种中也很流行。sur lie 陈酿有可能过头，出现倒人胃口的酒泥味。