Examples of 'controlled fermentation' in a sentence
Meaning of "controlled fermentation"
Controlled fermentation is a process in which the fermentation of certain substances, such as food or beverages, is carefully monitored and regulated to achieve specific desired results. It involves creating and maintaining the ideal conditions for the growth and activity of microorganisms, typically yeast or bacteria, to produce desired flavors, textures, or other characteristics
How to use "controlled fermentation" in a sentence
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controlled fermentation
Temperature controlled fermentation of the first must.
Long maceration period and controlled fermentation.
Temperature controlled fermentation in stainless steel tanks.
This Japanese innovation is the result of a controlled fermentation.
Controlled fermentation and malolàctia fermentation in barrels.
Vinification temperature controlled fermentation in steel tanks.
Controlled fermentation of neutral varietals with highly clarified musts.
Vinifcation temperature controlled fermentation in steel tanks.
Controlled fermentation temperature.
Curing is done by controlled fermentation.
A controlled fermentation process.
In both bacteria, the polymers were produced by controlled fermentation.
Controlled fermentation of neutral varietals in which producers seek to enhance aromatic complexity.
Subsequently, after the degriming process, the must undergoes controlled fermentation lasting about fifteen days.
The controlled fermentation used octanoic and levulinic acids as carbon sources.
See also
Cold pre fermentative maceration . Controlled fermentation.
Produced by controlled fermentation and maceration in cold of the varieties treixadura and torrontes.
Preferably, the enzyme is a B-galactosidase obtained from the controlled fermentation of Kluyveromyces lactis.
Use after controlled fermentation and / or appropriate dilution.
It is a non-animal, proteolytic enzyme derived from a controlled fermentation of the bacterial strain Serratia spp.
A long and controlled fermentation over a period of 3 weeks minimum.
Elaboration, Handpicked during the second half of September . Temperature controlled fermentation.
In general, the longer the controlled fermentation period, the higher yield of esters produced.
Elaboration, Winemaking in Long maceration and controlled fermentation at 26.
Elaboration, Controlled fermentation in stainless steel tanks temperature.
Vinification in black, medium maceration, controlled fermentation at 24ºC.
Temperature controlled fermentation on the skins takes place at 24ºC.
Red winemaking method, long maceration, controlled fermentation at 25ºC.
Temperature controlled fermentation of the first must takes place at 15ºC.
Elaboration, Fermented pre soaking at 4ºC, during 4 days and then under controlled fermentation at 24ºC.
Winemaking2 weeks of maceration . Controlled fermentation stopping at a minimum of 28 degrees.
Controlled fermentation at 18ºC in stainless steel tanks.
Liquid animal excrements Use after controlled fermentation and/or appropriate dilution.
Controlled fermentation ( continuous ).
Natural compound, also produced by controlled fermentation process. This process allows EMBokashi's… Read More.
Controlled fermentation with skin contact at a temperature of 22-24ºC in stainless steel tanks.
WinemakingMaceration for 2 weeks, controlled fermentation at 28ºC.
Temperature controlled fermentation at around 18°C.
Temperature controlled fermentation at 14ºC.
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Fast fermentation with low residual sugar
Examples of using Controlled
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Licensing for controlled agents and toxins
Controlled internal power source in the device
The stock risk is controlled and measured
