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" ... 1 The bubbles in Champagne are created by adding sugar, live yeasts and nutrients to bottles of still wine, creating a second fermentation. After bubbles are formed by the bi-product of carbon dioxide there is leftover sediment from dead yeast cells (called lees) and the wines continue to age on its lees from anywhere from 15 months to over a decade depending on the house and if it is Non-Vintage or a Vintage wine. But there was always the issue of how to remove this sediment before selling the Champagne bottles to the market as before there was a messy procedure of trying to transfer the wine from one bottle to another. But Madame Clicquot devised a way to remove the sediment from the bottle (disgorgement) by first having a long, precise process called riddling, using a riddling table, that would gently bring the sediment to the neck of the bottle near the closure. ... "
" ... Nicolas Secondé, who is a third generation winemaker from Champagne – specifically Ambonnay where some of the best Pinot Noir vineyards are located, has come to teach classes and run experiments on a new way of pressing Pinot Noir. Not only has Nicolas worked with his small family winery in Ambonnay but he worked at Krug with the task of pressing some of their Pinot Noir grapes and so he is an expert at refining this technique. Another young consultant, Francesca Elli, has brought her deep passion for spontaneous fermentation to Castello di Cigognola with experiments and classes that ultimately try to find the best way of working with native yeasts. ... "
" ... One of Tenuta Sette Cieli’s many projects is selecting their own native yeasts from their vineyards in collaboration with the University of Pisa. This is a project that started four years ago with around 40 different yeasts chosen from their grapes and after trials with each set of yeasts going through fermentation in small individual vats, they worked themselves down to four native yeasts. Before that time they have always used indigenous yeasts but the idea of selecting four native yeasts that they felt are best in representing their sense of place gives them more authentic options when they need to add more to help a spontaneous fermentation that is having trouble. And the Tenuta Sette Cieli vineyards have been organic from the beginning yet they just started the certification process in 2015 – they do not use it on their label as it is a built-in philosophy that they have always had from the start. ... "
" ... Wash destined for column distillation has a relatively short fermentation of three days or so utilizing proprietary yeasts and closed fermenters. Wash intended for pot still distillation gets a longer fermentation, typically five to seven days using open topped fermenters and wild yeasts. The length of the fermentation depends on the intended use of the spirit. ... "