Secondary-fermentation sentence example

secondary-fermentation
  • The secondary fermentation proceeds slowly and the carbonic acid formed is allowed to escape by way of the bung-hole, which in order to prevent undue access of air is kept lightly covered or is fitted with a water seal, which permits gas to pass out of the cask, but prevents any return flow of air.

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  • During this secondary fermentation the wine gradually throws down a deposit which forms a coherent crust, known as argol or lees.

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  • As regards the latter, indeed, it is nowadays held that it is at its best within a very short period of the vintage, and that when the characteristic slight " prickling " taste due to carbonic acid derived from the secondary fermentation has disappeared, the wine has lost its attraction for the modern palate.

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  • The secondary fermentation proper is generally finished at the end of about six weeks to two months, and the first.

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  • Much of the characteristic flavour of Madeira is due to this practice, which hastens the mellowing of the wine and also tends to check secondary fermentation inasmuch as it is, in effect, a mild kind of pasteurization.

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  • They undergo a long secondary fermentation at a low temperature.

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  • By law, the only wines that can legally be labeled Champagne are those grown in France's Champagne region and produced using the traditional secondary fermentation known as Méthode Champenoise.

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  • Méthode Champenoise is only one form of secondary fermentation that causes wines to bubble up with carbon dioxide.

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  • Méthode Champenoise involves a secondary fermentation in which winemakers add yeast and sugar to the cuvée created during primary fermentation.

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  • The charmat method involves secondary fermentation in stainless steel tanks.

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  • During the transfer method, secondary fermentation takes place in the bottle for about six months.

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  • In 1662 , an Englishman name Christopher Merrett presented a paper detailing a method of fermentation in which sugar was added to the wine and secondary fermentation induced in the bottle.

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  • Bubbles in sparkling wines occur during the process of secondary fermentation.

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  • Depending on the method used, secondary fermentation may occur in bottles (Méthode Champenoise), or in bulk tanks (Charmat).

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  • At that time, it is ready for secondary fermentation.

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  • Champagne-style wines are wines made using the methode champenoise, a method of secondary fermentation that originated in the Champagne region of France.

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