|
gptkb:Blanquette_de_Limoux
|
traditional method
|
|
gptkb:ryazhanka
|
gptkb:lactic_acid_bacteria
|
|
gptkb:Theakston_Old_Peculier
|
top-fermented
|
|
gptkb:Tella_(traditional_beer)
|
spontaneous fermentation
|
|
gptkb:Korbel_Brut
|
gptkb:Charmat_method
|
|
gptkb:Château_Mont-Redon
|
stainless steel tanks
|
|
gptkb:Kriek
|
spontaneous fermentation
|
|
gptkb:Zygosaccharomyces_rouxii
|
organic acids
|
|
gptkb:Altbier
|
top-fermented
|
|
gptkb:Château_Palmer_(Grand_Vin)
|
oak vats
|
|
gptkb:Novy_Svet_Brut
|
traditional method
|
|
gptkb:Korean_kimchi
|
several days to months
|
|
gptkb:Sauternes_and_Barsac_wines
|
barrel fermentation
|
|
gptkb:Côte-Rôtie_wines
|
oak barrels
|
|
gptkb:Omagongo_(marula_fruit_juice)
|
naturally fermented
|
|
gptkb:gueuze_beer
|
spontaneous fermentation
|
|
gptkb:pu-erh_tea
|
months to years
|
|
gptkb:tejuino
|
true
|
|
gptkb:Yoghurt
|
true
|
|
gptkb:Liefmans_Goudenband
|
mixed fermentation
|