|
gptkb:Vienna_lager
|
bottom-fermented
|
|
gptkb:Penfolds_Grange
|
American oak barrels
|
|
gptkb:Flower_wine
|
Alcoholic fermentation
|
|
gptkb:Hampden_Estate_Rum
|
Wild fermentation
|
|
gptkb:Crème_Fraîche
|
gptkb:lactic_acid_bacteria
|
|
gptkb:Premium_Dark_Soy_Sauce
|
longer than light soy sauce
|
|
gptkb:Cumières_Premier_Cru_Brut_Nature
|
native yeast
|
|
gptkb:Syrah-Viognier_blend
|
co-fermentation
|
|
gptkb:Noble_One_Botrytis_Semillon
|
oak barrels
|
|
gptkb:Chandon_Vintage_Brut
|
Traditional method
|
|
gptkb:Vin_Santo
|
oxidative fermentation
|
|
gptkb:Westmalle_Tripel
|
top-fermented
|
|
gptkb:scrumpy_(West_Country_cider)
|
naturally
|
|
gptkb:Chappellet_Signature_Cabernet_Sauvignon
|
stainless steel tanks
|
|
gptkb:Clos_d'Ambonnay
|
oak barrels
|
|
gptkb:Ferrari_Maximum
|
stainless steel tanks
|
|
gptkb:Sauternes_and_Barsac_wines
|
barrel fermentation
|
|
gptkb:即墨老酒
|
solid-state fermentation
|
|
gptkb:Zhenjiang_Vinegar
|
solid-state fermentation
|
|
gptkb:Champagne_(wine)
|
traditional method
|