Referment is a verb that refers to the process of fermenting something again or a second time. It is the act of subjecting a substance, usually a liquid, to fermentation for a second time, often with the addition of new ingredients or microorganisms. This subsequent fermentation can enhance the flavors, aromas, or qualities of the substance being fermented.
In the context of food and beverage production, refermenting is common in the production of alcoholic beverages such as wine or beer. In these cases, refermenting can occur during the secondary fermentation phase, where additional sugar may be added to the liquid to initiate a new fermentation process. This can result in increased alcohol content, carbonation, or improved taste and complexity.
Refermenting can also be employed in the process of bread making. It involves taking a portion of previously fermented dough, also known as a sourdough starter or mother dough, and incorporating it into a fresh batch of dough. The starter adds flavor, texture, and increased rise to the bread, as well as potentially extending its shelf life.
Overall, referment refers to the action of fermenting something again to achieve desired qualities or characteristics. It is a technique used across various industries, including food and beverage production, to enhance the overall quality of the final product.
