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prise de mousse

English translation: formation of bubbles (second fermentation)

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:prise de mousse
English translation:formation of bubbles (second fermentation)
Entered by: Maya Jurt

06:29 Nov 14, 2001
French to English translations [Non-PRO]
French term or phrase: prise de mousse
sparkling wine
Terri Moniez
Formation of bubbles
Explanation:
With this site, you can learn more about fermentation in ENGLISH

Bottle fermentation (formation of bubbles): After the bottles are filled, they are taken down to cellars carved out of the chalk where they are stacked horizontally on "lattes" at a constant temperature of 10°C. It is at this point that the second fermentation begins, lasting on average two months. The yeast gradually turns the sugars into alcohol (reaching 11 to 12°) and carbon dioxide, leaving a deposit as the yeast dies. This phase, known as the formation of bubbles is crucial for obtaining high quality Champagne, as it determines the finesse of the bubbles that later will grace a Champagne flute.

Selected response from:

Maya Jurt
Switzerland
Local time: 15:11
Grading comment
This was really perfect. Thanks for the Muum link. I should've thought of them in the first place. I'm working on a "mousseux" text, and the vinification is pretty much the same, but you know the French attitude of mousseux vs. CHAMPAGNE. ;) Thank you very much again.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +2bottle fermentation
David Sirett
4 +1Formation of bubbles
Maya Jurt
4the forming of bubbles
Maya Jurt
3foam taking
Mpoma


  

Answers


7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
the forming of bubbles


Explanation:
La prise de mousse
Les bouteilles sont descendues en cave pour être "entreillées", c'est-à-dire couchées à l'horizontale sur des lattes en bois : c'est le début de la seconde fermentation; Les bouteilles sont couchées à plat de telle sorte à maintenir le contact entre la sédimentation des levures et le vin.
La durée de la prise de mousse dépend de la température; elle doit être basse et constante : 10/12 °C. Généralement, elle dure 6 mois. Plus la fermentation est lente et régulière, plus les bulles sont fines.

See site below.




    perso.wanadoo.fr/damien.harlaut/champagne/french/vinification.htm#prise de mousse
Maya Jurt
Switzerland
Local time: 15:11
Native speaker of: Native in GermanGerman, Native in FrenchFrench
PRO pts in pair: 412
Grading comment
didn't fit with the sentence structure, but thank you!
Login to enter a peer comment (or grade)
The asker has declined this answer
Comment: didn't fit with the sentence structure, but thank you!

18 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
Formation of bubbles


Explanation:
With this site, you can learn more about fermentation in ENGLISH

Bottle fermentation (formation of bubbles): After the bottles are filled, they are taken down to cellars carved out of the chalk where they are stacked horizontally on "lattes" at a constant temperature of 10°C. It is at this point that the second fermentation begins, lasting on average two months. The yeast gradually turns the sugars into alcohol (reaching 11 to 12°) and carbon dioxide, leaving a deposit as the yeast dies. This phase, known as the formation of bubbles is crucial for obtaining high quality Champagne, as it determines the finesse of the bubbles that later will grace a Champagne flute.




    Reference: http://www.mumm.com/eng/monde/fcmonde33.htm
Maya Jurt
Switzerland
Local time: 15:11
Native speaker of: Native in GermanGerman, Native in FrenchFrench
PRO pts in pair: 412
Grading comment
This was really perfect. Thanks for the Muum link. I should've thought of them in the first place. I'm working on a "mousseux" text, and the vinification is pretty much the same, but you know the French attitude of mousseux vs. CHAMPAGNE. ;) Thank you very much again.

Peer comments on this answer (and responses from the answerer)
agree  Yolanda Broad: This looks like translatorese.
1 hr
  -> Would you like "the foam is getting hold of the wine" better? ;-)
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
bottle fermentation


Explanation:
Given by Termium

David Sirett
Local time: 15:11
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 2053

Peer comments on this answer (and responses from the answerer)
agree  Yolanda Broad: See also: http://www.google.com/search?q="prise de mousse" "bottle fer...
12 mins
agree  Maya Jurt: That's in my second contribution!
22 mins
  -> Oh yes, so it is!
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5739 days   confidence: Answerer confidence 3/5Answerer confidence 3/5
foam taking


Explanation:
on GDT and various Net sources. Specific to sparkling wine, Champagne, etc.

Mpoma
United Kingdom
Local time: 14:11
Native speaker of: English
PRO pts in pair: 262
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