"estabilização do mosto"
English translation: must settling
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 11:40 Feb 17, 2013 |
| Portuguese to English translations [PRO] Wine / Oenology / Viticulture / folha de apresentação de um vinho | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Marlene Curtis United States Local time: 01:09 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 4 +1 | must stabilization |
| ||
| 4 +1 | must settling |
| ||
| 4 | letting the must stand |
| ||
| 3 | Stabilization and filtration of the must |
|
| Discussion entries: 3 | |
|---|---|
Answers
59 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1must stabilization Explanation: Com base nos artigos para o qual faço link abaixo - o da wikipedia para o termo must e o outro para o termo stabilization. Reference: http://www.tandfonline.com/doi/abs/10.1080/08905438909549709 Reference: http://en.wikipedia.org/wiki/Must |
| |
| Login to enter a peer comment (or grade) | ||
1 hr confidence: peer agreement (net): +1
peer agreement (net): +1must settling Explanation: TITLE: wine SECTION: Must treatment White musts are often turbid and cloudy, and SETTLING is desirable to allow separation of the suspended materials. Such measures as prior addition of sulfur dioxide and lowering of the temperature during settling help prevent fermentation and allow the suspended material to settle normally. In many areas wineries centrifuge the white must to remove the solids. In this process a strong pulling MUST SETTLING | Wines of Saint-Emilion en.vins-saint-emilion.com/glossary/m/must-settlingMust settling. A stage in the vinification process which comes just before fermentation. The winemakers remove many of the particles suspended in the must, |
| |
| Login to enter a peer comment (or grade) | ||
2 hrs confidence:
| Estabilização e filtração do mosto Stabilization and filtration of the must Explanation: e.g., Immobilized yeast requires stabilization and filtration of the base wine (Lallement, 1990). _Fermented Beverage Production_ By Andrew G.H. Lea, John R. Piggott p. 144 Yeast lees were naturally settled before cold stabilization and filtration of the wine occurred. Neither the Marsanne nor the Viognier were exposed to any oak during the production of this wine. http://www.mcphersonwines.com.au/australian-wine.php?Basilis... In order to inactivate the yeasts, naturally present on the grapes, and to stop the natural fermentation of the sugars present in the must, aside the dejection of the temperature approximately -1°C, it happens the clarification and the filtration of the must, to obtain a clarity so good that enables the conservation in freezer for several months. http://www.vinitaly.it/PressArea/CompanyNews/id/6710 |
| |
| Login to enter a peer comment (or grade) | ||
3 hrs confidence:
letting the must stand Explanation: letting the must stand |
| |
| Login to enter a peer comment (or grade) | ||
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also:
Search millions of term translations