Übersetzung für "Secondary fermentation" in Deutsch

Beers with secondary fermentation in the bottle have yeast added after fermentation.

After secondary fermentation it aged on yeasts up to 18 months.

My questions concern only beers with secondary fermentation in the bottle:

After secondary fermentation it aged on yeasts for at least 3 years.

The remaining secondary fermentation constituents are preferably essentially removed.

The remaining secondary fermentation constituents are essentially removed in distillation.

At the end of secondary fermentation, the beer still contains yeast and other suspended matter.

After secondary fermentation it aged on yeasts for at least 24 months.

If all the cells are in fact dead, how can the secondary fermentation begin?

All beers are unfiltered and unpasteurized with secondary fermentation in the bottle.

With the transfer method, secondary fermentation also takes place inside the bottle.

After secondary fermentation it aged for at least 18 months.

Secondary fermentation is influenced by the temperature and the amount of time available.

Yeast and sugar for secondary fermentation in the bottle are held in readiness prior to filling in the bright-beer tank.

The beer (Bon Secour-Bien-être) is top-fermented with secondary fermentation in the bottle.

Its “rezenz” and fizziness make for good secondary fermentation in the bottle.

The best available methods are secondary fermentation in bottles or pressure-resistant containers.

Pasteurization helps to prevent the development of bacteria and unwanted secondary fermentation.

Sparkling wine obtained by primary or secondary fermentation of quality wine from grapes grown on wine-growing fields in wine-growing areas and exclusively in the wine-growing area where grapes for its yielding are grown or in immediately neighbouring area and basic conditions of the production are met with condition for quality sparkling wines.