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Téarmaí cosúla:

Cóip statach de shonraí a easpórtáiltear ó IATE ó am go chéile atá sa chnuasach seo. Níor cheart glacadh leis gurb ionann i gcónaí an t-eolas a thugtar faoi iontráil anseo agus a bhfuil sa leagan reatha den iontráil ar IATE. Is féidir an leagan reatha sin a cheadú ach cliceáil ar an nasc atá ar thaobh na láimhe deise ag barr gach iontrála. Breis eolais »

5 thoradh

  1. SCIENCE|natural and applied sciences|life sciences
    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
  2. AGRICULTURE, FORESTRY AND FISHERIES
    ollmhoirt Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    grober Bodensatz | grobe Hefe
    de
    Sainmhíniú Bestandteile des Weines, die sich nach dem Gaerprozess sofort absetzen und die untere Schicht im gesamten Bodensatz bilden Tagairt office international de la vigne et du vin
    gross lees
    en
    Sainmhíniú the heaviest insoluble material which deposits first after the fermentation and forms the lowest layer of the lees.Usually applied to all the lees which have deposited before the first racking Tagairt office international de la vigne et du vin
    grosses lies
    fr
    Sainmhíniú ensemble des éléments insolubles les plus lourds du vin qui se déposent les premiers après fermentation et qui constituent la couche inférieure des lies Tagairt office international de la vigne t du vin
  3. AGRICULTURE, FORESTRY AND FISHERIES
    giosta fiáin Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    fiaghiosta Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    wilde Hefe
    de
    Sainmhíniú die im Gegensatz zu Kulturhefen im Nektar, auf Fruechten etc. vork. Hefen ;in den Gaerungsindustrien Bez. fuer jede andere, mit der jeweils benutzten nicht ident. Hefeart oder Kulturhefestamm Tagairt Reallexikon der Medizin,1966,Urban und Schwarzenberg,München
    wild yeast
    en