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A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins. Casein. A fining agent derived from a milk protein.
Bacterial growth. Growth is shown as L = log (numbers) where numbers is the number of colony forming units per ml, versus T (time.) Bacterial growth is proliferation of bacterium into two daughter cells, in a process called binary fission. Providing no mutation event occurs, the resulting daughter cells are genetically identical to the original ...
This is a list of initials, acronyms, expressions, euphemisms, jargon, military slang, and sayings in common or formerly common use in the United States Air Force.Many of the words or phrases have varying levels of acceptance among different units or communities, and some also have varying levels of appropriateness (usually dependent on how senior the user is in rank).
Mass production, also known as flow production, series production, series manufacture, or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and batch production, it is one of the three main production methods.
Batch processing. Computerized batch processing is a method of running software programs called jobs in batches automatically. While users are required to submit the jobs, no other interaction by the user is required to process the batch. Batches may automatically be run at scheduled times as well as being run contingent on the availability of ...
During batch processing, several different programs were loaded in the computer memory, and the first one began to run. When the first program reached an instruction waiting for a peripheral, the context of this program was stored away, and the second program in memory was given a chance to run.
The police investigation would eventually center on the second of three batches of bread made at Briand's bakery on the day of 16 August. The flour composition of each batch varied, as having run out of flour during the preparation of the second batch, Briand had borrowed flour from two other local bakers, Jaussent and Fallavet.
Cuvée on wine labels generally denotes wine of a specific blend or batch. Since the term cuvée for this purpose is unregulated, and most wines have been stored in a vat or tank at some stage of production, the presence of the word cuvée on a label of an arbitrary producer is no guarantee of superior quality.