Glossary entry (derived from question below)
English term or phrase:
curing and aging
English answer:
when microbial fermentation involved, it is aging
Added to glossary by
Silvia Brandon-Pérez
Oct 13, 2006 01:18
17 yrs ago
3 viewers *
English term
curing and aging
English
Other
Food & Drink
I came across this question while translating into English.
Are they same? Are both go through chemical process whether it involves addition of some chemical agent or not?
If not, which one does?
Now my translation involves this term "microbial fermentation". Which one should I use?
Are they same? Are both go through chemical process whether it involves addition of some chemical agent or not?
If not, which one does?
Now my translation involves this term "microbial fermentation". Which one should I use?
Responses
10 hrs
Silvia Brandon-Pérez
United States
United States
Native in English
&
English
Works in field
United States
Precise and on time; lawyer/writer.
Native in: English 
, Spanish
Works in: English to Spanish, Spanish to English, French to English, and 7 more.
Related KudoZ points
:
4
Selected
microbial fermentation during aging (of wines and others)
Evolution of the microbial population during winemaking is crucial. Winemakers are more and more attentive to microbial aspects during fermentation. During aging, microbial stabilization is preponderant to avoid development of spoilage yeast and bacteria. (http://cat.inist.fr/?aModele=afficheN&cpsidt=17488738)
Your question was, which to use; for microbial fermentation you would use aging, not curing
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Note added at 2 days14 hrs (2006-10-15 15:38:58 GMT) Post-grading
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This discussion actually made me hungry for something "cured, not aged," which is jamón serrano... similar to prosciutto, but in very personal opinion, much better (drier, not as greasy...)
Your question was, which to use; for microbial fermentation you would use aging, not curing
--------------------------------------------------
Note added at 2 days14 hrs (2006-10-15 15:38:58 GMT) Post-grading
--------------------------------------------------
This discussion actually made me hungry for something "cured, not aged," which is jamón serrano... similar to prosciutto, but in very personal opinion, much better (drier, not as greasy...)
4 KudoZ points awarded for this answer.
Comment: "Thank you both of you. Silviantonia however specifically addressed my question."
+5
15 mins
Will Matter
United States
United States
Native in English
&
English
Works in field
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proofreading/editing/research/security
Native in: English 
Works in: English, Japanese to English, zzz Other zzz to English, and 3 more.
similar processes
"Curing" usually involves the addition of a chemical agent, such as nitrates or salt, for example. "Aging" is just the process of waiting for time to pass but, in both cases, there are chemical changes involved. In the case of meat, to use one example, the curing agents are added to the meat and then it is often aged, as well. HTH.
Peer comment(s):
| agree |
Patricia Fierro, M. Sc.
9 mins
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Thank you
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| agree |
Michael Barnett
1 hr
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Thank you.
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| agree |
maryrose
1 hr
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Mille grazie.
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| agree |
Alfa Trans (X)
2 hrs
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Thank you.
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| agree |
Joe L
5 hrs
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Arigatoo.
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| neutral |
Tony M
: I think it is an over-simplification to say that they are 'similar'; we mature cheese, we age wine, but neither of them is cured, which is most often applied to things like ham etc.
7 hrs
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OK. Thank you.
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| neutral |
cmwilliams (X)
: agree with Tony
7 hrs
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OK. Thank you.
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