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Secondary fermentation Most commonly the term is used to refer to the continuation of fermentation in a second vessel – e.g. moving the wine from a stainless steel tank to an oak barrel. The Australian meaning of this term is malo lactic fermentation MLF, as distinct from primary fermentation, the conversion of sugar to alcohol. Skin contact
Secondary fermentation is a process commonly associated with winemaking, [1] which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a ...
Mead is a drink widely considered to have been discovered likely among the first humans in Africa 20,000–40,000 years ago [17] [18] [19] [better source needed] prior to the advent of both agriculture and ceramic pottery in the Neolithic, [20] due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide; [21] as a result, it is ...
Pigeage is a French term for the management of acidity and secondary pressing of grapes in fermentation tanks. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are floated to the surface by carbon dioxide gases released in the fermentation ...
The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles. [ 18 ] This production method is widely used in the U.S., in Italy, especially in the Asti province , and in Prosecco wines, and in Germany to produce variants of Sekt such as Henkell Trocken.
The environmental health laboratory moved to the new Robert A. Taft Center in 1954. This building would later be occupied by the National Institute for Occupational Safety and Health after the EPA vacated it in 1976. The Environmental Research Center traces its lineage to activities of the U.S. Public Health Service (PHS) in Cincinnati since ...
A pint of real ale. Real ale is the name coined by the Campaign for Real Ale (CAMRA) for ale that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide".
Secondary fermentation may refer to: Secondary fermentation (wine) - a second fermentation in wine-making; Secondary fermentation (beer) ...