fermentations franches
English translation: robust fermentation
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| 16:55 Oct 26, 2010 |
| French to English translations [PRO] Wine / Oenology / Viticulture / wine production | |||||||
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|  Selected response from: fionn Germany Local time: 12:32 | ||||||
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| Summary of answers provided | ||||
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| 4 | ready fermentation |
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| 3 | pure fermentations |
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| 3 | robust fermentation |
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| Discussion entries: 1 | |
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Answers
27 mins confidence: 
pure fermentations Explanation: The practical application of these observations to wine making opens up wide issues. We see that the supply of yeast is dependent on the soil, which not only furnished the vinous ferment, Saccharomyces ellipsoideiis, but other types of yeast as well, besides the germs of various moulds andbacteria. In brewing, impure yeast is productive of sluggish and imperfect fermentations, whereby the flavor, brightness and soundness of the product are imperilled. In wine, where quality is yet more in demand, pure fermentations are especially requisite. How are they to be obtained? Of course, the most logical proceeding would bo to sterilize the must by exposure to a suitable temperature, remove it to the cellar in closed vessels, and when cooled to add to it pure-cultivated yeast of one pure type. But, without going to this length, the careful observance of accepted rules of vinification will do much by excluding any excess of foreign organisms, and so promoting and accelerating the growth of the true ferment Sacch. elliptoideus that it keeps down all others." (http://www.archive.org/stream/pwsr2481890301890sanfrich/pwsr... |
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28 mins confidence:
robust fermentation Explanation: I don't know if there is a more technical term for this, but this phrase appears to be used in the context of variables in the winemaking processes and types of yeast. It may be opposed to a more delicate or gentler fermentation process for Carignan grapes. Example sentence(s):
Reference: http://enologyaccess.org/Resources/VEN124/VEN124_17.htm Reference: http://www.sinerji-as.com/documents/TI_Eng/Yeast/Lalvin/Lalv... |
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3 hrs confidence:
ready fermentation Explanation: As opposed to hesitant. "Because of the ready fermentation of glucose by Bacterium tularense this sugar was incorporated into my stock culture medium. Fermentation means utilization ..." www.ncbi.nlm.nih.gov/pmc/articles/PMC373608/.../jbacter0071... |
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Reference comments
49 mins |
| Reference Reference information: Les textes disponibles sur internet (notamment de producteurs de levures) parlent de "cinétique" de la fermentation, de sa "vitesse". Le temps est en effet essentiel, afin d'éviter la prolifération "d'organismes" indésirables qui portent atteinte au goût du vin. Par ailleurs, la "fin de fermentation" doit être "franche" et "totale". Ces textes expliquent en effet que plus le vin fermente, plus il y a d'alcool et plus la température augmente, ce qui tue les levures. La fin de la fermentation est donc particulièrement critique, celle -ci pouvant ralentir, ou stopper, par baisse du nombre de levures. (wikipedia : "La conduite de la fermentation alcoolique d'un moût de raisin nécessite de maîtriser les facteurs influant directement sur la vie et la survie d'une population de levures".) "Fermentation franche" contient donc l'idée de vitesse, de totalité et de régularité de la fermentation. |
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