Stödjäsning

Stödjäsning, often translated as "support fermentation" or "secondary fermentation," is a process used in various food and beverage production, particularly in winemaking and some baking techniques. It refers to a period of controlled fermentation that occurs after an initial primary fermentation has largely subsided. The primary fermentation is typically vigorous, converting most of the sugars into alcohol and carbon dioxide. Stödjäsning, in contrast, is a slower, more delicate process.

In winemaking, stödjäsning can refer to the continued fermentation of residual sugars in the wine, often at cooler temperatures. This can contribute to more complex flavor profiles and can also help to achieve a desired level of sweetness or alcohol. In some cases, it might involve the addition of specific yeast strains to complete the fermentation or to develop particular aromatic compounds.

In baking, the term can be used to describe a prolonged period of proofing for dough, especially for sourdough or enriched breads. This slower rise allows for the development of more complex flavors and improved texture in the final product. It can also refer to the second rise of a dough after it has been shaped, ensuring a light and airy crumb. The goal of stödjäsning in baking is to foster the activity of yeast and bacteria over an extended period, leading to a more nuanced and desirable outcome.