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Glossary entry

Spanish term or phrase:

toma de espuma

English translation:

prise de mousse

Added to glossary by peter jackson
Jan 16, 2012 18:37
12 yrs ago
1 viewer *
Spanish term

toma de espuma

Spanish to English Marketing Wine / Oenology / Viticulture
Siguiendo el método champanoise la segunda fermentación se produce en botella y esta destinada a que el vino se convierta en espumoso, siendo éste el origen de la expresión “toma de espuma"

Have found various translations all referring to the second fermentation, an expression which I obviously can't use here. Is "prise de mousse" the correct expression?
Proposed translations (English)
4 +1 prise de mousse
3 +3 setting the foam
4 fase de efervescencia
4 prise de mouse (gets its sparkle)

Proposed translations

+1
1 hr
Selected

prise de mousse

I would tend to use the French expression (in italics), especially as the text mentions the origin of the phrase, which is more likely to be a French expression than an English one (or Spanish, come to think of it!). Lexivin/Lexiwine simply gives "fermentation [bottle] sparkl. w." for "prise de mousse" - no mention therein of secondary fermentation.

Rightly or wrongly, I'd try to avoid the word 'foam'. Lexivin (again!) implies that mousse/foam refers to the sea, bath, etc., whereas 'mousseux' is applied to wine and means 'sparkling' - which sounds more appetising (to me!) than 'foaming/foamy'
Peer comment(s):
agree Georgie Scott : But as previously mentioned, an audience who didn't understand/know the meaning of the French wouldn't understand the reference in the sentence if it didn't have an English translation afterwards?
22 mins
many thanks interpretwhiskey! Agree the audience might not understand the French, but in this case it's made quite clear by the surrounding text: secondary fermentation... the wine becomes a bubbly/sparkling wine, this being the origin of the expression..
neutral Yvonne Gallagher : Not a well-known expression so I think the English is needed as well here (perhaps "gets its bubbles or sparkle" as you suggest as, like you, I don't really like "foam" here.
3 hrs
thanks gallagy2! I agree that it's not a well-known expression, but feel that the surrounding context here can explain the term subtly, without resorting to rather clumsy explanatory brackets - which I try to avoid if there are alternatives
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4 KudoZ points awarded for this answer. Comment: "Thanks for confirming my thoughts, Carol. "
+3
9 mins

setting the foam

If you don't want to use the French expression

Prise de Mousse
"setting the foam"; secondary fermentation. Int the traditional method it takes place in the same bottle
http://quizlet.com/2689234/csw-france-champagne-flash-cards/

Secondary Fermentation, or Prise de Mousse

Prise de Mousse means “setting the foam”. This is the second fermentation stage in sparkling wine production where the wine gets its bubbles.
http://winepressblogger.com/783/learn-about-sparkling-wine-p...
Peer comment(s):
agree patinba
10 mins
agree James A. Walsh
49 mins
neutral Georgie Scott : It seems to me that this would work better if it was in brackets after the standard "prise de mousse" expression. Either on its own would lead to loss of meaning? Just a thought...
1 hr
agree EirTranslations
2 hrs
neutral Yvonne Gallagher : agree with Interpretwhiskey(what a handle:-)) about using both, "setting the foam" or maybe "bubbles for "foam"" in brackets after French
4 hrs
Something went wrong...
16 mins

fase de efervescencia

focusing on the phenomenon instead of the visible effect
Peer comment(s):
neutral Yvonne Gallagher : not Sp. here José
3 hrs
Something went wrong...
4 hrs

prise de mouse (gets its sparkle)

decided to post separate answer

maybe "acquires" for "gets"

the previous "a que el vino se convierta en espumoso" /so that the wine forms bubbles/becomes bubbly"...

wiki.answers.com › ... › Alcohol and Spirits › Wine and Champagne


... beads of rising air that gives champagne its sparkle bubbled to the surface. ... The bubbles in champagne are caused by a secondary fermentation which takes place in the bottle. ... All this assumes that it is produced using "Methode Champagnoise" (sp?) ... Where can I get champagne glasses for your wedding favors?

www.winedefinitions.com/.../champagne-sparkle-your-relation...


The bubbles that give the wine its sparkle are the familiar gas carbon dioxide, just like the ... spent a great deal of his time trying to prevent secondary fermentation. ... wines often from vintages and blend them to get the required characteristics.


www.thewinedoctor.com › Wine Guides › Champagne Guide


It is the sparkle in Champagne, that which allegedly had Dom Pérignon ... this essential liqueur is fresh yeast, to get the second fermentation underway, and ...


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Note added at 4 hrs (2012-01-16 23:21:13 GMT)
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oops! Just noticed typo; should be MOUSSE of course!
Peer comment(s):
neutral Carol Gullidge : agree w. yr interpretation (of course, since it's the same as mine!) but feel that including an English translation in brackets here implies that the contents of the brackets are an 'official' translation of the original expression?
10 hrs
you have a point but I see contents of () as explanatory rather than "official". The whole phrase could be rearranged to incorporate explanation without need for brackets but think that "prise de mousse" alone would be understood by very few
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