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Examples
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The fermenting-vat is the cask in which what is called the strong, stormy, or tumultuous fermentation takes place.
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The white wines, in which the juice is almost always freed from the skins and stalks, contain but little tannin; while, on the contrary, most red wines, in which juice, skins, and stalks are all included together in the fermenting-vat, contain a good deal.
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The length of time the various contents — whether they be the grape juice alone, or the grape juice together with the skins and stalks — remain within the fermenting-vat, varies greatly in different parts.
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The “cuvage” is the length of time the contents are left in the fermenting-vat.
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I shall do no more, therefore, than briefly refer to the behaviour of the must in the fermenting-vat.
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In fact, the practice of placing the stalks in the fermenting-vat is in many cases, as I have previously stated, an unnecessary proceeding.
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The must is put into the fermenting-vat, to which is added the murk resulting from the pressing, and the stalks which were previously separated from the berries.
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As soon as the stormy or seething fermentation is over, the young wine is drawn off from the fermenting-vat into the maturing-cask, at which time it may be quite warm and turbid.
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As soon as the stormy or seething fermentation is over, the young wine is drawn off from the fermenting-vat into the maturing-cask, at which time it may be quite warm and turbid.
The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett
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In fact, the practice of placing the stalks in the fermenting-vat is in many cases, as I have previously stated, an unnecessary proceeding.
The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett
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