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23 results

  1. SCIENCE|natural and applied sciences|life sciences|biology

    #527413

    IATE #157632
    coipeadh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    coipeadh anaeróbach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    anaerobe Gärung | Gaerung
    de
    Definition anaerober, oder auch aerober, enzym. KH-Abbau durch Mikroorganismen zu organischen, d.h.nicht vollstaendig oxidierten Endstufen, z.B.alkoholische, gemischte, Butanol-und Glyzeringaerung, Milch-,Essig-,Ameisen-,Propion-,Butter-und Zitronensaeuregaerung; im weitesten Sinne auch der Abbau anderer Naturstoffe, z.B.Eiweiss; 2)faelschliche Bezeichnung fuer Rottung Reference Reallex Med
    fermentation
    en
    Definition chemical process by which carbohydrates are broken down anaerobically Reference COM-Terminology Coordination, based on: Britannica, The Editors of Encyclopaedia. "fermentation (1.2.2022)". Encyclopedia Britannica, 16 Nov. 2021.
    Comment French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically).
    fermentation anaérobie | fermentation
    fr
  2. AGRI-FOODSTUFFS|food technology · SCIENCE|natural and applied sciences|life sciences

    #548197

    IATE #1154250
    coipeadh Reference Conradh ar Fheidhmiú an Aontais Eorpaigh 2016 (Leagan Comhdhlúite), Iarscríbhinn 1, https://eur-lex.europa.eu/legal-content/GA/TXT/PDF/?uri=CELEX:12016E/TXT&qid=1578395501007&from=GA ;Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context 'Ciallaionn 'fíon nua atá fós faoi choipeadh' an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós. Reference Rialachán (AE) Uimh. 1308/2013 lena mbunaítear comheagraíocht na margaí i dtáirgí talmhaíochta agus lena n-aisghaitear Rialacháin (CEE)Uimhi 922/72. (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001, agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:32013R1308/GA
    coipeadh alcólach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context 'Ciallaionn 'fíon nua atá fós faoi choipeadh' an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós.' Reference Rialachán (AE) Uimh. 1308/2013 lena mbunaítear comheagraíocht na margaí i dtáirgí talmhaíochta agus lena n-aisghaitear Rialacháin (CEE)Uimhi 922/72. (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001, agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:32013R1308/GA
    alkoholische Gärung | Hefegärung
    de
    Definition enzymatisch-anoxydativer Abbau von Kohlenhydraten zu Alkohol und Kohlensäure Reference Reallex Med
    fermentation | alcoholic fermentation
    en
    Definition breakdown of simple sugars into alcohol Reference COM-Terminology Coordination, based on:
    Comment Other products are also produced, depending on the start materials and the environment where fermentation takes place.
    fermentation alcoolique | fermentation
    fr
    Definition réaction chimique au cours de laquelle des sucres (principalement le glucose) sont transformés en alcool sous l’action de micro-organismes tels que les levures et les bactéries dans un milieu privé d’oxygène Reference COM-FR d’après : - Encyclopédie Universalis en ligne > Alcools > Préparations et modes de formation (30.9.2019) - Dictionnaire de français Larousse en ligne > Fermentation alcoolique (30.9.2019) - Site Sciences claires > Dictionnaire > Fermentation alcoolique (30.9.2019)
    Comment La fermentation alcoolique est la première fermentation du jus de raisin, pendant laquelle les sucres sont transformés en alcool, en gaz carbonique avec augmentation de chaleur, sous l'action des levures. La fermentation modifie le jus de raisin (le moût) qui devient du vin.
  3. AGRI-FOODSTUFFS|plant product|industrial plant

    #549602

    IATE #1198785
    coipeadh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Fermentation
    de
    sweating | fermentation
    en
    Definition process used in cigar tobacco production by which ammonia is released from the tobacco leaf to make it more sociable Reference COM-Terminology Coordination, based on:Leaf Only. Tobacco Leaf Harvesting, Curing, and Fermenting, https://www.leafonly.com/tobacco-harvesting-curing-fermenting.php [22.10.2015]
    Comment It can be done by heaping the tobacco into large piles called pylons that raise the temperature and humidity, or by use of a kiln with a heater and humidifier. Under the raised temperature and humidity, enzymes in the leaf cause it to ferment. It is not necessary to spray a fermenting solution on the leaf as some suggest - the enzymes will do it naturally. Sometimes this is also referred to as curing. This system of maturing tobacco leaves came from the days when tobacco was shipped by sail. The ship would sit in port for a few weeks, with very humid temperatures and bails stacked tight together. When the tobacco reached it's destination, it was found to smell and taste sweeter. There are two methods of fermenting, stacking and kiln fermenting.StackingThe stacking tobacco fermentation method is used by large growers. Stacks of tobacco weighing around 100 lbs each are wrapped in burlap and allowed to "sweat". The internal temperature is closely monitored. When it reaches 140 degrees, the stack is broken down to release tar, ammonia, and nicotine. The stack is torn down and rebuilt several times until the temp will no longer reach 110 degrees. The stems are they stripped and stacked in a cooler place (65 degrees to age for a time 6 weeks to 6 years).Kiln fermentingThis is what the smaller grower must use if he or she wants to smoke the fruits of their harvest any time soon. The kiln is a small, insulated container with an artificial heat source that helps to simulate the fermentation. The leaves are placed in the kiln with the lid shut. Heat and humidity are carefully controlled (temp 100 to 130 degrees and 65 to 70% humidity), and the kiln is left on 24 hours a day. Kiln fermenting lasts about 4 to 6 weeks and the relative humidity must be carefully maintained during this time. A short aging period will follow of 4 to 6 weeks or longer until the leaves can either be rolled into cigars or cut for cigarette, pipe, or chewing tobacco. Reference: Leaf Only. Tobacco Leaf Harvesting, Curing, and Fermenting, https://www.leafonly.com/tobacco-harvesting-curing-fermenting.php [22.10.2015]
    fermentation
    fr
    Definition ensemble d'opérations fort complexes à la suite desquelles le tabac acquiert ses qualités particulières de goût, arôme, etc Reference Voc.tabac C.E.
  4. AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|animal nutrition|animal feedingstuffs · SOCIAL QUESTIONS|health|nutrition|food safety

    #549816

    IATE #1203182
    coipeadh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Gärung
    de
    fermentation | fermentation process
    en
    Definition process in which microorganisms such as bacteria, fungi or yeasts are produced or used to act on materials to promote a change in their chemical composition/properties Reference Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance)Text with EEA relevance
    fermentation
    fr
    Definition procédé par lequel des micro-organismes (bactéries, champignons, levures, etc.) sont produits ou utilisés afin d'agir sur des matières premières en vue de faciliter une modification de la composition ou des propriétés chimiques de ces matières Reference Règlement (UE) n° 575/2011 de la Commission du 16 juin 2011 relatif au catalogue des matières premières pour aliments des animaux, CELEX:32011R0575/FR
  5. AGRI-FOODSTUFFS|beverages and sugar|beverage · AGRI-FOODSTUFFS|food technology|food technology · INDUSTRY|chemistry

    #562986

    IATE #1617047
    coipeadh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Gärung | Fermentierung
    de
    Definition Stoffumwandlungen, die bei organischen substanzen durch Fermente bewirkt werden, und die bei der alkoholischen Gaerung von der Entwicklung von Kohlendioxyd, der Bildung von Alkoholen, von Saeuren und von vielfaeltig zusammengesetzten Nebenprodukten begleitet sind Reference office international de la vigne et du vin
    fermentation
    en
    Definition decomposition of carbohydrates by enzymes, yeasts, bacteria, or a combination thereof, under anaerobic conditions Reference COM-Terminology Coordination based on:Vitisvinum.info, http://vitisvinum.hs-gm.de/vv/fr/index.html [22.10.2015]
    fermentation
    fr
    Definition transformations produites par un ferment sur une substance organique, souvent accompagnées de dégagement de gaz carbonique, de formation d'alcools, d'acides ou de composés très complexes Reference Bund Deutscher Oenologen, d'après le "Lexique de la Vigne et du vin" de l'OIV (Organisation Internationale de la Vigne et du Vin) http://www.vitisvinum.info/frankreich/index.html [27.7.2012]
  6. AGRI-FOODSTUFFS · AGRICULTURE, FORESTRY AND FISHERIES · AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|crop production

    #534038

    IATE #810919
    coipeadh aicéiteach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Essigsäuregärung
    de
    Comment MISC: aus EG-Wörterverzeichnis.
    acetous fermentation | acetic fermentation
    en
    Definition a form of oxidation in which alcohol is converted into vinegar, (acetic acid), by the agency of a specific fungus or ferment (mycoderma aceti). Reference < http://labs.google.com/glossary?q=acetous+&btnG=Google+Glossary+Search > (26.11.2002)
    Comment SYN/ANT: also: acetic fermentation
    fermentation acétique
    fr
  8. AGRICULTURE, FORESTRY AND FISHERIES|means of agricultural production|livestock · ENVIRONMENT|deterioration of the environment|nuisance|pollutant|atmospheric pollutant|greenhouse gas

    #540884

    IATE #917497
    coipeadh eintreach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    enteric fermentation
    en
    Definition land accounting category representing methane (CH4) emissions due to enteric fermentation of animal feeds in the stomachs of cattle Reference European Environment Agency. 'Greenhouse gas emission trends and projections in Europe 2006 Annex: Additional information on greenhouse gas trends and projections by sector and by Member State' (21.7.2021). EEA Report No 9/2006
    Comment For the mapping of AFOLU categories across IPCC Guidelines, see: Tomasz Kowalczewski, Paolo Prosperi. 'Climate MRV for Africa – Phase 2 Development of National GHG InventoryI. PPC guidelines, reporting principles and methods' (21.7.2021). European Commission
    fermentation entérique
    fr
  10. PRODUCTION, TECHNOLOGY AND RESEARCH|technology and technical regulations|biotechnology|bioprocess

    #575847

    IATE #3518535
    coipeadh miocróbach Reference Rialachán Cur Chun Feidhme (AE) 2021/2029 lena n-údaraítear 3-fúcaishiollachtóis (3-FL) a chur ar an margadh mar bhia núíosach faoi Rialachán (AE) 2015/2283 ó Pharlaimint na hEorpa agus ón gComhairle agus lena leasaítear Rialachán Cur Chun Feidhme (AE) 2017/2470 ón gCoimisiún, CELEX:32021R2029/GA Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context 'Táirge a fhaightear ó phónairí soighe scilligthe, a bhfuil an tsaill bainte astu, tar éis coipeadh miocróbach chun leibhéal an úisc saor ó nítrigin a laghdú. Féadfaidh cealla marbha agus/nó codanna díobh de na miocrorgánaigh choipthe a úsáidtear a bheith san áireamh ann freisin...' Reference Rialachán (AE) 2022/1104 lena leasaítear Rialachán (AE) Uimh. 68/2013 maidir leis an gCatalóg d’ábhair bheatha, CELEX:32022R1104/GA
    coipeadh Reference Rialachán (AE) 2022/860 lena leasaítear Iarscríbhinn III a ghabhann le Rialachán (CE) Uimh. 1925/2006 ó Pharlaimint na hEorpa agus ón gComhairle maidir le monachoilíní ó rís giosta dheirg, CELEX:32022R0860/GA Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context 'Dá bhrí sin níor cheart úsáid glútamáit mhonasóidiam a tháirgtear trí choipeadh le Corynebacterium glutamicum KCCM 80187 a cheadú in uisce óil.' Reference Rialachán Cur Chun Feidhme (AE) 2022/1266 maidir le glútamáit mhonasóidiam arna táirgeadh trí choipeadh le Corynebacterium glutamicum KCCM 80187 a údarú mar bhreiseán beathaithe le haghaidh gach speicis ainmhíoch, CELEX:32022R1266/GA
    microbial fermentation | fermentation process | fermentation
    en
    Definition conversion of organic materials into relatively simple substances by microorganisms Reference Shama, S., Ph.D. (2009), Production of Pharmaceutical Compounds Through Microbial Fermentation (3.5.2022)
    Comment Microbial fermentation is the basis for the production of a wide range of pharmaceutical products, targeting practically any medical indication. Examples range from anti cancer cytotoxic drugs and vaccines, anti infectious disease antibiotics and vaccines, to hormonal disorder therapy and many other indications.
    fermentation microbienne
    fr
  13. AGRICULTURE, FORESTRY AND FISHERIES · SCIENCE|humanities|social sciences

    #562987

    IATE #1617058
    coipeadh tánaisteach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Nachgärung
    de
    Definition langsame Gaerung, die sich in einem Wein einstellt, in dem noch Zucker zurueckgeblieben ist 2.Haeufig durch den Abbau der Apfelsaeure bedingte Kohlensaeureentwicklung (Milchsaeuregaerung) Reference office international de la vigne et du vin
    refermentation | secondary fermentation
    en
    Definition 1.the slow fermentation which sometimes occurs in wines still containing some residual sugar 2.sometimes synonymous with malo-lactic fermentation Reference office international de la vigne et du vin
    refermentation | fermentation secondaire
    fr
    Definition 1.fermentation lente qui s'établit dans un vin ayant gardé un peu de sucre 2.quelquefois synonyme de fermentation malo-lactique Reference Lexique de la vigne et du vin, Office international de la vigne et du vin, Paris, 1984.
  14. AGRI-FOODSTUFFS|beverages and sugar|beverage · AGRI-FOODSTUFFS|food technology|food technology · AGRI-FOODSTUFFS|food technology|food technology|vinification

    #563023

    IATE #1617429
    dara coipeadh Reference Rialachán (AE) Uimh. 1308/2013 lena mbunaítear comheagraíocht na margaí i dtáirgí talmhaíochta agus lena n-aisghaitear Rialacháin (CEE) Uimh. 922/72. (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001, agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:32013R1308/GA Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    coipeadh tánaisteach Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    zweite alkoholische Gärung | Schaumbildung
    de
    Definition die zur Erzeugung von Sekt notwendige zweite Gärung Reference office international de la vigne et du vin
    Comment Sie beruht auf der Aufspaltung des Zuckers, der dem bereits vergorenen, geschönten und filtrierten Grundwein zugesetzt wird, und erfolgt in dickwandigen Flaschen oder in Großraumbehältern
    secondary fermentation | second fermentation
    en
    Definition alcoholic fermentation in hermetically closed containers to produce sparkling wine by saturation under pressure with endogenous carbon dioxide Reference International Code of Oenological Practices, 2017 Issue (14.10.2019), International Organisation of Vine and Wine.
    fermentation alcoolique en bouteille | seconde fermentation en cuve close | prise de mousse en bouteille | seconde fermentation alcoolique | prise de mousse | deuxième fermentation alcoolique | prise de mousse en cuve close | seconde fermentation en bouteille
    fr
    Definition deuxième fermentation alcoolique en récipients hermétiquement clos, destinée à rendre effervescent un vin tranquille Reference COM-FR d’après : 1. Office international de la vigne et du vin, Code international des pratiques œnologiques (point 4.1.9.) (9.9.2019) 2. Site de Grandes marques et maisons de champagne > Encyclopédie > 2 e partie, chap. 11 > La prise de mousse (9.9.2019)
    Comment La prise de mousse vise également à améliorer les qualités organoleptiques du vin, en particulier en développant des arômes secondaires (arômes provenant de la fermentation). Elle se déroule soit en bouteille soit en cuve close.
  15. AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|wine

    #547691

    IATE #1135262
    fíon nua atá fós faoi choipeadh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context 'I gcás ina bhfágann dálaí aeráide gur gá é i gcriosanna áirithe fíonsaothrúcháin an Aontais, féadfaidh na Ballstáit lena mbaineann cur le neart alcóil nádúrtha de réir toirte maidir le fíonchaor, úrfhíon fíonchaor, úrfhíon fíonchaor faoi choipeadh, fíon nua atá fós faoi choipeadh agus fíon a fhaightear ó chineálacha éagsúla fíonchaor is féidir a aicmiú de réir Airteagal 81.' Reference Rialachán (AE) Uimh. 1308/2013 lena mbunaítear comheagrú na margaí i dtáirgí talmhaíochta agus lena n-aisghairtear Rialacháin (CEE) Uimh. 922/72, (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001 agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:02013R1308-20201229/GA
    Definition an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós Reference Rialachán (AE) Uimh. 1308/2013 lena mbunaítear comheagrú na margaí i dtáirgí talmhaíochta agus lena n-aisghairtear Rialacháin (CEE) Uimh. 922/72, (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001 agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:02013R1308-20201229/GA
    Suser | Sauser | Federweißer | Krätzer | noch in Gärung befindlicher neuer Wein | Federweisser | Jungwein
    de
    Comment Term defined --
    new wine still in fermentation
    en
    Definition product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees Reference Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007
    vin bourru | macadam | vin nouveau encore en fermentation
    fr
    Definition le produit dont la fermentation alcoolique n'est pas encore terminée et qui n'est pas encore séparé de ses lies Reference Règlement (UE) no 1308/2013 du Parlement européen et du Conseil du 17 décembre 2013 portant organisation commune des marchés des produits agricoles et abrogeant les règlements (CEE) no 922/72, (CEE) no 234/79, (CE) no 1037/2001 et (CE) no 1234/2007 du Conseil
  18. AGRI-FOODSTUFFS|beverages and sugar|beverage · AGRI-FOODSTUFFS|food technology|food technology

    #553016

    IATE #1339465
    umar coipthe leanúnaigh Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    continuous fermentation tank
    en
    vinificateurs continus | vinificateur continu
    fr
    Definition cuve spécialement équipée d'un appareillage permettant une fermentation continue par chargement continu de vendange et extraction des vins et marcs Reference COM-FR, d'après:Caroline KASSIM HOUSSENALY. Vinification continue avec levures immobilisées: Analyse du système et conception du réacteur industriel. Thèse de doctorat. Université de Toulouse http://ethesis.inp-toulouse.fr/archive/00001833/01/kassim.pdf [7.8.2012]
  20. AGRICULTURE, FORESTRY AND FISHERIES · AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|crop production

    #536218

    IATE #848995
    úrfhíon fíonchaor agus é coiscthe ó choipeadh trí alcól a chur leis Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    úrfhíon fíonchaor Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Wein aus frischen Weintrauben
    de
    wine of fresh grapes | grape must with fermentation arrested by the addition of alcohol
    en
    vins de raisins frais | moûts de raisins frais mutés à l'alcool (y compris les mistelles)
    fr