|
gptkb:tongba
|
natural fermentation
|
|
gptkb:Phan_Thiet_fish_sauce
|
6-12 months
|
|
gptkb:Heineken_Lager_Beer
|
bottom-fermented
|
|
gptkb:Bordetella_species
|
non-fermentative
|
|
gptkb:Chilean_Cabernet_Sauvignon
|
stainless steel tanks
|
|
gptkb:Boulou
|
true
|
|
gptkb:Rakfisk
|
2 to 3 months
|
|
gptkb:Brunello_di_Montalcino_DOCG
|
gptkb:steel
|
|
gptkb:Chimay_Blanche
|
top-fermented
|
|
gptkb:Brunello_di_Montalcino_DOCG
|
oak barrel
|
|
gptkb:Château_Lafite_Rothschild_(Grand_Vin)
|
stainless steel and oak vats
|
|
gptkb:Budweiser_Budvar_Original
|
bottom-fermented
|
|
gptkb:Crémant_de_Bourgogne
|
traditional method
|
|
gptkb:Tape_ketan
|
2-3 days
|
|
gptkb:Westvleteren_8
|
top-fermented
|
|
gptkb:Superior_Light_Soy_Sauce
|
Brewed
|
|
gptkb:Constantia_dessert_wine
|
stopped early to retain sweetness
|
|
gptkb:Orval
|
top-fermented
|
|
gptkb:Valpolicella_Ripasso
|
ripasso
|
|
gptkb:orange_wine
|
skin-contact fermentation
|