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- refermentation/re-fermentation | - refermentation/re-fermentation | ||
- secondary fermentation | - secondary fermentation | ||
Definitions: | |||
1. the slow fermentation which sometimes occurs in wines still containing some residual sugar | |||
2. sometimes synonymous with malo-lactic fermentation | |||
3. The act of fermenting again, the fermentation of something that has already been fermented.<ref>https://babelnet.org/search?word=refermentation&lang=EN&transLang=NL</ref> | |||
Dutch: | Dutch: | ||
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=== References === | === References === | ||
<references /> | <references /> | ||
* https://en.wiktionary.org/wiki/refermentation | |||
[[Category:Terms]] | [[Category:Terms]] | ||
{{Back to the top}} | {{Back to the top}} | ||
Revision as of 07:48, 20 November 2024
English: - refermentation/re-fermentation - secondary fermentation Definitions: 1. the slow fermentation which sometimes occurs in wines still containing some residual sugar 2. sometimes synonymous with malo-lactic fermentation 3. The act of fermenting again, the fermentation of something that has already been fermented.[1]
Dutch: - nagisting[2] - hergisting - opnieuw vergisten - tweede gisting See: https://iate.europa.eu/search/result/1732106538539/1
References
- ↑ https://babelnet.org/search?word=refermentation&lang=EN&transLang=NL
- ↑ De meeste zwaardere bieren, zoals de bekende trappisten, worden evenmin gefilterd en hebben een nagisting op de fles. Dat hoeven niet altijd zwaardere bieren te zijn want in Engeland en Amerika worden bieren met 5 tot 6% alcohol geproduceerd met nagisting op de fles waarbij het bier wel gefiltreerd wordt maar daarna wordt een speciale gist toegevoegd. (https://nl.wikipedia.org/wiki/Bierbrouwen)