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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Secondary fermentation (wine) ： ウィキペディア英語版 Secondary fermentation (wine) Secondary fermentation is a process commonly associated with winemaking,〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 618 Oxford University Press 2006 ISBN 0-19-860990-6〕 which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this is starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.〔 ==In wine production== In sparkling wine production, the secondary fermentation often takes places in the wine bottle that the wine will be sold in. This is most commonly known as the ''méthode champenoise'' or "Champagne method" after the region most noted for sparkling wine production. When the base wine (or ''cuvee'') has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the ''"liqueur de tirage"''. This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines and some white wines like Chardonnay, the secondary fermentation process can also usher in the use of malolactic fermentation (or MLF) where the hard, green apple-like malic acid is converted into softer, butter-like lactic acid. In the case of a stuck fermentation, a winemaker may wish to transfer the must to a second vessel and use stronger, more aggressive yeasts with high fermentation temperatures to re-initiate the fermentation process. A similar process known as ''governo'' has been used by Tuscan winemakers since the 14th century with the isolation after harvest of a batch of grapes that can be added later to the wine to help prevent (or recover from) a stuck fermentation.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Secondary fermentation (wine)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.