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toma de espuma

English translation: prise de mousse

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Spanish term or phrase:toma de espuma
English translation:prise de mousse
Entered by: peter jackson

18:37 Jan 16, 2012
Spanish to English translations [PRO]
Marketing - Wine / Oenology / Viticulture
Spanish term or phrase: toma de espuma
Siguiendo el método champanoise la segunda fermentación se produce en botella y esta destinada a que el vino se convierta en espumoso, siendo éste el origen de la expresión “toma de espuma"

Have found various translations all referring to the second fermentation, an expression which I obviously can't use here. Is "prise de mousse" the correct expression?
peter jackson
Spain
Local time: 17:25
prise de mousse
Explanation:
I would tend to use the French expression (in italics), especially as the text mentions the origin of the phrase, which is more likely to be a French expression than an English one (or Spanish, come to think of it!). Lexivin/Lexiwine simply gives "fermentation [bottle] sparkl. w." for "prise de mousse" - no mention therein of secondary fermentation.

Rightly or wrongly, I'd try to avoid the word 'foam'. Lexivin (again!) implies that mousse/foam refers to the sea, bath, etc., whereas 'mousseux' is applied to wine and means 'sparkling' - which sounds more appetising (to me!) than 'foaming/foamy'
Selected response from:

Carol Gullidge
United Kingdom
Local time: 16:25
Grading comment
Thanks for confirming my thoughts, Carol.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +3setting the foam
lorenab23
4 +1prise de mousse
Carol Gullidge
4fase de efervescencia
José Luis Molnar
4prise de mouse (gets its sparkle)
Yvonne Gallagher


  

Answers


9 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
setting the foam


Explanation:
If you don't want to use the French expression

Prise de Mousse
"setting the foam"; secondary fermentation. Int the traditional method it takes place in the same bottle
http://quizlet.com/2689234/csw-france-champagne-flash-cards/

Secondary Fermentation, or Prise de Mousse

Prise de Mousse means “setting the foam”. This is the second fermentation stage in sparkling wine production where the wine gets its bubbles.
http://winepressblogger.com/783/learn-about-sparkling-wine-p...

lorenab23
United States
Local time: 08:25
Specializes in field
Native speaker of: Native in EnglishEnglish, Native in SpanishSpanish
PRO pts in category: 28

Peer comments on this answer (and responses from the answerer)
agree  patinba
10 mins
agree  James A. Walsh
49 mins
neutral  Georgie Scott: It seems to me that this would work better if it was in brackets after the standard "prise de mousse" expression. Either on its own would lead to loss of meaning? Just a thought...
1 hr
agree  EirTranslations
2 hrs
neutral  Yvonne Gallagher: agree with Interpretwhiskey(what a handle:-)) about using both, "setting the foam" or maybe "bubbles for "foam"" in brackets after French
4 hrs
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16 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
fase de efervescencia


Explanation:
focusing on the phenomenon instead of the visible effect

José Luis Molnar
United States
Local time: 08:25
Native speaker of: Native in SpanishSpanish

Peer comments on this answer (and responses from the answerer)
neutral  Yvonne Gallagher: not Sp. here José
3 hrs
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
prise de mousse


Explanation:
I would tend to use the French expression (in italics), especially as the text mentions the origin of the phrase, which is more likely to be a French expression than an English one (or Spanish, come to think of it!). Lexivin/Lexiwine simply gives "fermentation [bottle] sparkl. w." for "prise de mousse" - no mention therein of secondary fermentation.

Rightly or wrongly, I'd try to avoid the word 'foam'. Lexivin (again!) implies that mousse/foam refers to the sea, bath, etc., whereas 'mousseux' is applied to wine and means 'sparkling' - which sounds more appetising (to me!) than 'foaming/foamy'

Carol Gullidge
United Kingdom
Local time: 16:25
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 38
Grading comment
Thanks for confirming my thoughts, Carol.

Peer comments on this answer (and responses from the answerer)
agree  Georgie Scott: But as previously mentioned, an audience who didn't understand/know the meaning of the French wouldn't understand the reference in the sentence if it didn't have an English translation afterwards?
22 mins
  -> many thanks interpretwhiskey! Agree the audience might not understand the French, but in this case it's made quite clear by the surrounding text: secondary fermentation... the wine becomes a bubbly/sparkling wine, this being the origin of the expression..
neutral  Yvonne Gallagher: Not a well-known expression so I think the English is needed as well here (perhaps "gets its bubbles or sparkle" as you suggest as, like you, I don't really like "foam" here.
3 hrs
  -> thanks gallagy2! I agree that it's not a well-known expression, but feel that the surrounding context here can explain the term subtly, without resorting to rather clumsy explanatory brackets - which I try to avoid if there are alternatives
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4 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
prise de mouse (gets its sparkle)


Explanation:
decided to post separate answer

maybe "acquires" for "gets"

the previous "a que el vino se convierta en espumoso" /so that the wine forms bubbles/becomes bubbly"...

wiki.answers.com › ... › Alcohol and Spirits › Wine and Champagne


... beads of rising air that gives champagne its sparkle bubbled to the surface. ... The bubbles in champagne are caused by a secondary fermentation which takes place in the bottle. ... All this assumes that it is produced using "Methode Champagnoise" (sp?) ... Where can I get champagne glasses for your wedding favors?

www.winedefinitions.com/.../champagne-sparkle-your-relation...


The bubbles that give the wine its sparkle are the familiar gas carbon dioxide, just like the ... spent a great deal of his time trying to prevent secondary fermentation. ... wines often from vintages and blend them to get the required characteristics.


www.thewinedoctor.com › Wine Guides › Champagne Guide


It is the sparkle in Champagne, that which allegedly had Dom Pérignon ... this essential liqueur is fresh yeast, to get the second fermentation underway, and ...


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Note added at 4 hrs (2012-01-16 23:21:13 GMT)
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oops! Just noticed typo; should be MOUSSE of course!

Yvonne Gallagher
Ireland
Local time: 16:25
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
neutral  Carol Gullidge: agree w. yr interpretation (of course, since it's the same as mine!) but feel that including an English translation in brackets here implies that the contents of the brackets are an 'official' translation of the original expression?
10 hrs
  -> you have a point but I see contents of () as explanatory rather than "official". The whole phrase could be rearranged to incorporate explanation without need for brackets but think that "prise de mousse" alone would be understood by very few
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