lageren / lagering
English translation: ripening / maturing
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| 16:49 Sep 24, 2009 |
| Dutch to English translations [PRO] Wine / Oenology / Viticulture | |||||||
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|  Selected response from: LouisV (X) Australia Local time: 06:35 | ||||||
Grading comment
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| Summary of answers provided | ||||
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| 5 | to lay down/ laying down |
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| 4 | to lager / lagering |
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| 4 | maturing |
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| 4 | secondary fermentation |
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| 3 | age / ageing |
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Answers
5 mins confidence: 
age / ageing Explanation: This could be the term you are looking for. Both wine and beer need to 'age' in 'ageing vats'. Example sentence(s):
Reference: http://www.wineanorak.com/nickageing.htm Reference: http://www.food-info.net/uk/products/wine/ageing.htm |
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46 mins confidence:
to lager / lagering Explanation: As simple as this? Reference: http://www.byo.com/stories/techniques/article/indices/41-lag... |
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2 hrs confidence:
to lay down/ laying down Explanation: The same term as used for wine. It is laid down to age to allow the flavour to develop. Reference: http://beeradvocate.com/beer/101/store |
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14 hrs confidence:
maturing Explanation: as in wine Example sentence(s):
Reference: http://beeradvocate.com/articles/624 |
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16 hrs confidence:
secondary fermentation Explanation: -> "Lageren Als de hoofdgisting afgelopen is, wordt het jonge bier overgeheveld naar een glazen fles of vat met een waterslot. Moest het vat voor de hoofdgisting ruim zijn, de 'lagertank' moet zo vol mogelijk zijn. Dit om oxidatie van het jong bier te voorkomen. Ook bij het overhevelen moet zo veel mogelijk vermeden worden, dat lucht (dus ook zuurstof) bij het bier komt. Tijdens het klaren, zakken de dode gistcellen naar de bodem, waarbij allerlei andere vaste stoffen worden meegenomen, en het bier helder(der) zal worden (klaren). Dit proces duurt 1 tot 3 weken, afhankelijk bij welke temperatuur het gebeurt. Als de nagisting voorbij is (wanneer er niet of nauwelijks koolzuur gevormd wordt), kan er gebotteld worden." http://www.brouw-bier.nl/praktijk/stappen/lageren.aspx -> "The key chemical reaction of fermentation -- the conversion of sugar to alcohol and carbon dioxide -- occurs mostly during the primary phase. Despite this, the yeast still has important work to do in the beer. During secondary fermentation, the yeast reduces or removes certain undesirable flavor components (diacetyl, acetylaldehyde, and some sulphur compounds), thereby maturing the beer into a more drinkable condition. During this latter phase of fermentation, the majority of the yeast in the beer also settles to the bottom of the fermenter, leaving the beer clear and bright. Thus, at the end of secondary fermentation, beer is generally ready to be carbonated and consumed." http://www.allaboutbeer.com/homebrew/secondar.html Reference: http://tourneegenerale.canvas.be/ |
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