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Lexicon

The largest wine encyclopedia in the world with 26,266 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Starter culture

Term (also abbreviated to starter) for special microorganisms that are used in fermentation processes for the production of food. The name is derived from the fact that these microorganisms initiate the change process of the food. They are available in liquid or freeze-dried form. The most common are lactic acid bacteria and yeasts or a mixture of both as in sourdough or kefir. More than a third of human food is made with them, for example baked goods, yoghurt, cheese, sauerkraut, sour milk products, cheese and raw sausage, as well as beer or wine. In winemaking, special starch cultures are used to initiate malolactic fermentation (BSA) in the form of special lactic acid bacteria.

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
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Autor, Modena

The world's largest Lexicon of wine terms.

26,266 Keywords · 46,869 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,659 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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