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7 dtoradh

  1. SCIENCE|natural and applied sciences|life sciences

    #601111

    IATE #112462
    giosta Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Comhthéacs '15. Vodca (a) Is deoch bhiotáilleach é an vodca a tháirgtear as alcól eitile de thionscnamh talmhaíochta a fhaightear trí na nithe seo a leanas a choipeadh le giosta [...].' Tagairt "Rialachán (CE) Uimh. 110/2008 maidir le sainmhíniú, tuairisc, cur i láthair, lipéadú agus cosaint sonraí geografacha deochanna biotáilleacha agus lena n-aisghairtear Rialachán (CEE) Uimh. 1576/89 ón gComhairle, CELEX:32008R0110/GA"
    Hefe | Hefepilze (pl.)
    de
    Sainmhíniú Mikroorganismen (Sprosspilze),die alkoholische Gaerung verursachen Tagairt office international de la vigne et du vin
    yeast
    en
    Sainmhíniú "unicellular eukaryotic1 microorganisms in the kingdom Fungi1 eukaryote [ IATE:836482 ]" Tagairt "COM-Terminology Coordination, based on:""yeast"". Oxford Concise Medical Dictionary (8 ed.). Oxford University Press, http://www.oxfordreference.com/view/10.1093/acref/9780199557141.001.0001/acref-9780199557141-e-10970?rskey=oXxnB6&result=1 [4.11.2014]"
    Nóta "Yeasts reproduce by budding and by the formation of sexual spores (in the case of the perfect yeasts) or asexual spores (in the case of the imperfect yeasts). Baker’s yeast (Saccharomyces) ferments carbohydrates to produce alcohol and carbon dioxide and is important in brewing and breadmaking. Some yeasts are a commercial source of proteins and of vitamins of the B complex. Yeasts that cause disease in humans include Candida, Cryptococcus, and Malassezia.Reference: ""yeast"". Oxford Concise Medical Dictionary (8 ed.). Oxford University Press, http://www.oxfordreference.com/view/10.1093/acref/9780199557141.001.0001/acref-9780199557141-e-10970?rskey=oXxnB6&result=1 [4.11.2014]"
    levure
    fr
    Sainmhíniú microorganismes unicellulaires, dont certaines espèces provoquent la fermentation alcoolique du mout Tagairt office international de la vigne et du vin
  3. AGRI-FOODSTUFFS|food technology|food technology|vinification

    #681797

    IATE #2245349
    scáileanna giosta Tagairt "Liosta agus tuairisc de na comhaid i gCód OIV um Chleachtais Fíoneolaíochta dá dtagraítear in Airteagal 3(2) de Rialachán Tarmligthe (AE) 2019/934 ón gCoimisiún"
    ga
    crotail ghiosta Tagairt "Liosta agus tuairisc de na comhaid i gCód OIV um Chleachtais Fíoneolaíochta dá dtagraítear in Airteagal 3(2) de Rialachán Tarmligthe (AE) 2019/934 ón gCoimisiún"
    ga
    cillbhallaí giosta Tagairt "Liosta agus tuairisc de na comhaid i gCód OIV um Chleachtais Fíoneolaíochta dá dtagraítear in Airteagal 3(2) de Rialachán Tarmligthe (AE) 2019/934 ón gCoimisiún"
    ga
    ballaí giosta Tagairt "Liosta agus tuairisc de na comhaid i gCód OIV um Chleachtais Fíoneolaíochta dá dtagraítear in Airteagal 3(2) de Rialachán Tarmligthe (AE) 2019/934 ón gCoimisiún"
    ga
    Sainmhíniú cillbhalla/coimpléasc scannáin giosta Tagairt "Téarmeolaithe COM-GA; arna bhunú ar:Murli Dharmadhikar. 'Problem Fermentation and Yeast Hulls'"
    Heferinde | Hefezellwand
    de
    Sainmhíniú natürliches Produkt, das in Pulverform dem Traubenmost zugeführt wird, um Vermehrung und Leistung der Hefen zu unterstützen Tagairt "wein.plus > Lexikon > Heferinde (18.7.2024)"
    yeast ghosts | yeast hulls | yeast cell walls | yeast walls | cellular yeast hulls
    en
    Sainmhíniú yeast cell wall/membrane complex Tagairt "COM-EN, based on:Murli Dharmadhikar. 'Problem Fermentation and Yeast Hulls' (3.7.2024). Midwest Grape and Wine Industry Institute"
    Nóta They have the ability to adsorb the fatty acids and thus reduce their inhibitory effect. When yeast hulls are added to the fermenting must they adsorb the fatty acids and thus permit the active yeast cells to metabolize a greater quantity of sugar. This consequently prevents stuck fermentation.---------------------They help toa) prevent sticking of the alcoholic fermentation, b) facilitate the completion of slow fermentations, c) treat “stuck” fermentations.
    enveloppe cellulaire de levure | écorce de levure
    fr
    Sainmhíniú membrane et paroi cellulaires de levures du genre Saccharomyces jouant le rôle d'auxiliaire technologique dans la fermentation alcoolique et malolactique du processus de vinification Tagairt "COM-FR, d'après:- Site de l'Institut français de la vigne et du vin (IFV) (9.10.2024)- Site de l'Organisation Internationale de la Vigne et du Vin (OIV) > Ce que nous faisons > Normes et documents techniques > Code International des pratiques œnologiques (édition 2024) (9.10.2024)- Site de l'OIV > Ce que nous faisons > Normes et documents techniques > Codex Œnologique International (édition 2024) (9.10.2024)"