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26 toradh

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

    #527413

    IATE #157632
    coipeadh Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    coipeadh anaeróbach Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    anaerobe Gärung | Gaerung
    de
    Sainmhíniú 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 Tagairt Reallex Med
    fermentation
    en
    Sainmhíniú chemical process by which carbohydrates are broken down anaerobically Tagairt COM-Terminology Coordination, based on: Britannica, The Editors of Encyclopaedia. "fermentation (1.2.2022)". Encyclopedia Britannica, 16 Nov. 2021.
    Nóta 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 Tagairt 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
    Comhthéacs 'Ciallaionn 'fíon nua atá fós faoi choipeadh' an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós. Tagairt 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Comhthéacs 'Ciallaionn 'fíon nua atá fós faoi choipeadh' an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós.' Tagairt 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
    Sainmhíniú enzymatisch-anoxydativer Abbau von Kohlenhydraten zu Alkohol und Kohlensäure Tagairt Reallex Med
    fermentation | alcoholic fermentation
    en
    Sainmhíniú breakdown of simple sugars into alcohol Tagairt COM-Terminology Coordination, based on:
    Nóta Other products are also produced, depending on the start materials and the environment where fermentation takes place.
    fermentation alcoolique | fermentation
    fr
    Sainmhíniú 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 Tagairt 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)
    Nóta 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Fermentation
    de
    sweating | fermentation
    en
    Sainmhíniú process used in cigar tobacco production by which ammonia is released from the tobacco leaf to make it more sociable Tagairt 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]
    Nóta 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
    Sainmhíniú ensemble d'opérations fort complexes à la suite desquelles le tabac acquiert ses qualités particulières de goût, arôme, etc Tagairt 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Gärung
    de
    fermentation | fermentation process
    en
    Sainmhíniú 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 Tagairt 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
    Sainmhíniú 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 Tagairt 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Gärung | Fermentierung
    de
    Sainmhíniú 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 Tagairt office international de la vigne et du vin
    fermentation
    en
    Sainmhíniú decomposition of carbohydrates by enzymes, yeasts, bacteria, or a combination thereof, under anaerobic conditions Tagairt COM-Terminology Coordination based on:Vitisvinum.info, http://vitisvinum.hs-gm.de/vv/fr/index.html [22.10.2015]
    fermentation
    fr
    Sainmhíniú 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 Tagairt 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Essigsäuregärung
    de
    Nóta MISC: aus EG-Wörterverzeichnis.
    acetous fermentation | acetic fermentation
    en
    Sainmhíniú a form of oxidation in which alcohol is converted into vinegar, (acetic acid), by the agency of a specific fungus or ferment (mycoderma aceti). Tagairt < http://labs.google.com/glossary?q=acetous+&btnG=Google+Glossary+Search > (26.11.2002)
    Nóta SYN/ANT: also: acetic fermentation
    fermentation acétique
    fr
  7. AGRI-FOODSTUFFS|beverages and sugar|beverage · AGRI-FOODSTUFFS|food technology|food technology

    #553016

    IATE #1339465
    umar coipthe leanúnaigh Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    continuous fermentation tank
    en
    vinificateurs continus | vinificateur continu
    fr
    Sainmhíniú cuve spécialement équipée d'un appareillage permettant une fermentation continue par chargement continu de vendange et extraction des vins et marcs Tagairt 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]
  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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    enteric fermentation
    en
    Sainmhíniú land accounting category representing methane (CH4) emissions due to enteric fermentation of animal feeds in the stomachs of cattle Tagairt 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
    Nóta 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. ENERGY · ENVIRONMENT

    #538322

    IATE #880021
    bithghás Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Biogas
    de
    Sainmhíniú gasförmige Kraft- und Brennstoffe, die aus Biomasse hergestellt werden Tagairt Richtlinie (EU) 2018/2001 des Europäischen Parlaments und des Rates vom 11. Dezember 2018 zur Förderung der Nutzung von Energie aus erneuerbaren Quellen (Neufassung) (Text von Bedeutung für den EWR)Text von Bedeutung für den EWR
    fermentation gas | biogas | farmyard manure gas | manure gas
    en
    Sainmhíniú fuel gas produced from biomass and/or from the biodegradable fraction of waste, that can be purified to natural gas quality, to be used as biofuel, or wood gas Tagairt Directive 2009/28/EC on the promotion of the use of energy from renewable sources and amending and subsequently repealing Directives 2001/77/EC and 2003/30/EC
    Nóta Biogas produced by anaerobic digestion or fermentation mainly consists of methane and carbon dioxide; it may be used directly as a source of heat or power, or purified to produce biomethane. Biogas produced by the gasification of wood mainly consists of nitrogen, hydrogen and carbon monoxide, with trace amounts of methane.
    biogaz
    fr
    Sainmhíniú gaz combustible issu de la fermentation de déchets organiques d'origine animale ou végétale en l'absence d'oxygène, qui est principalement composé de méthane et de gaz carbonique Tagairt Grand dictionnaire terminologique de l'Office québécois de la langue française > Biogaz (2008) (6.7.2021)
    Nóta Voir aussi: biocombustible et biométhane
  12. AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|wine · AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|crop production|viticulture

    #526870

    IATE #137313
    úrfhíon fíonchaor úr coiscthe ó choipeadh trí alcól a chur leis Tagairt 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 ;Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Sainmhíniú táirge mar seo a leanas: (a) táirge a bhfuil neart alcóil iarbhír aige nach lú ná 12 % de réir toirte agus nach mó ná 15 % de réir toirte; (b) táirge a fhaightear trí cheann amháin de na táirgí seo a leanas a chur le húrfhíon fíonchaor neamhchoipthe, a bhfuil neart alcóil nádúrtha nach lú ná 8,5 % de réir toirte aige agus a fhaightear ó chineálacha fíonchaor amháin ar féidir a aicmiú i gcomhréir le hAirteagal 81(2): (i) d'alcól neodrach de thionscnamh fíonmhar, lena n-áirítear alcól arna tháirgeadh ó dhriogadh fíonchaor triomaithe, ag a bhfuil neart alcóil iarbhír nach lú ná 96 % de réir toirte; (ii) nó de tháirge neamhchoigeartaithe a fhaightear ó dhriogadh fíona agus ag a bhfuil neart alcóil iarbhír nach lú ná 52 % de réir toirte agus nach mó ná 80 % de réir toirte Tagairt 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
    mit Alkohol stummgemachter frischer Traubenmost
    de
    fresh grape must with fermentation arrested by the addition of alcohol
    en
    Sainmhíniú product which: (a) has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume; (b) is obtained by addition to unfermented grape must, which has a natural alcoholic strength of not less than 8,5 % volume and is exclusively derived from wine grape varieties classifiable in accordance with Article 81(2): (i) either of neutral alcohol of vinous origin, including alcohol obtained from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume; (ii) or of an unrectified product derived from the distillation of wine and having an actual alcoholic strength of not less than 52 % volume and not more than 80 % volume. Tagairt 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
    moût de raisins frais muté à l'alcool
    fr
    Sainmhíniú produita) ayant un titre alcoométrique acquis non inférieur à 12 % vol et non supérieur à 15 % vol.; b) obtenu par addition à un moût de raisins non fermenté, ayant un titre alcoométrique naturel non inférieur à 8,5 % vol. et provenant exclusivement de variétés de vigne répondant aux conditions requises pour être classées au titre de l'article 81, paragraphe 2: i) soit d'alcool neutre d'origine vinique, y compris l'alcool issu de la distillation de raisins secs, ayant un titre alcoométrique acquis non inférieur à 96 % vol.; ii) soit d'un produit non rectifié provenant de la distillation du vin et dont le titre alcoométrique acquis est de 52 % vol. au minimum et de 80 % vol. au maximum. Tagairt Règlement (UE) no 1308/2013 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
  13. AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|wine · AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|crop production|viticulture · TRADE|tariff policy|tariff policy|tariff quota

    #526358

    IATE #119331
    úrfhíon fíonchaor faoi choipeadh Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Comhthéacs '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.' Tagairt 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
    teilweise gegorener Traubenmost | Traubenmost, teilweise vergoren | teilweise vergorener Traubenmost
    de
    Nóta Term defined --
    grape must in fermentation
    en
    Sainmhíniú product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % volume but less than three fifths of its total alcoholic strength by volume Tagairt 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
    moût de raisins partiellement fermenté
    fr
    Sainmhíniú produit provenant de la fermentation d'un moût de raisins, ayant un titre alcoométrique acquis supérieur à 1 % vol et inférieur aux trois cinquièmes de son titre alcoométrique volumique total Tagairt Règlement (UE) no 1308/2013 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
  14. AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|wine · AGRICULTURE, FORESTRY AND FISHERIES|agricultural activity|crop production|viticulture · TRADE|tariff policy|tariff policy|tariff quota

    #597616

    IATE #3590824
    úrfhíon fíonchaor faoi choipeadh úsctha ó fhíonchaora rísínithe Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Comhthéacs 'Maidir le fíonta áirithe, áfach, atá le cinneadh ag an gCoimisiún trí bhíthin gníomhartha tarmligthe de bhun Airteagal 75(2), agus a chomhlíonann na ceanglais seo, ní mheasfar gur úrfhíon fíonchaor faoi choipeadh úsctha ó fhíonchaora rísínithe iad.' Tagairt 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
    Sainmhíniú táirge a fhaightear ó choipeadh páirteach úrfhíona fíonchaor a fhaightear ó fhíonchaora rísínithe, ina bhfuil cion iomlán siúcra de 272 gram in aghaidh an lítir roimh choipeadh agus ag a bhfuil neart alcóil iarbhír agus nádúrtha nach lú ná 8 % de réir toirte Tagairt 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
    grape must in fermentation extracted from raisined grapes
    en
    Sainmhíniú product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % volume Tagairt 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
    moût de raisins partiellement fermenté issu de raisins passerillés
    fr
    Sainmhíniú produit provenant de la fermentation partielle d'un moût de raisins obtenu à partir de raisins passerillés, dont la teneur totale en sucre avant fermentation est au minimum de 272 grammes par litre et dont le titre alcoométrique naturel et acquis ne peut être inférieur à 8 % vol. Tagairt Règlement (UE) no 1308/2013 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
  16. 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 Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    úrfhíon fíonchaor Tagairt 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
  18. PRODUCTION, TECHNOLOGY AND RESEARCH|technology and technical regulations|biotechnology|bioprocess

    #575847

    IATE #3518535
    coipeadh miocróbach Tagairt 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
    Comhthéacs '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...' Tagairt Rialachán (AE) 2022/1104 lena leasaítear Rialachán (AE) Uimh. 68/2013 maidir leis an gCatalóg d’ábhair bheatha, CELEX:32022R1104/GA
    coipeadh Tagairt 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
    Comhthéacs 'Dá bhrí sin níor cheart úsáid glútamáit mhonasóidiam a tháirgtear trí choipeadh le Corynebacterium glutamicum KCCM 80187 a cheadú in uisce óil.' Tagairt 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
    Sainmhíniú conversion of organic materials into relatively simple substances by microorganisms Tagairt Shama, S., Ph.D. (2009), Production of Pharmaceutical Compounds Through Microbial Fermentation (3.5.2022)
    Nóta 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
  19. AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|wine

    #547691

    IATE #1135262
    fíon nua atá fós faoi choipeadh Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Comhthéacs '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.' Tagairt 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
    Sainmhíniú an táirge nach bhfuil an coipeadh alcólach críochnaithe fós ann agus nach bhfuil scartha óna mhoirt fós Tagairt 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
    Nóta Term defined --
    new wine still in fermentation
    en
    Sainmhíniú product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees Tagairt 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
    Sainmhíniú le produit dont la fermentation alcoolique n'est pas encore terminée et qui n'est pas encore séparé de ses lies Tagairt 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