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11:40 Feb 17, 2013 |
Portuguese to English translations [PRO] Wine / Oenology / Viticulture / folha de apresentação de um vinho | |||||||
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| Selected response from: Marlene Curtis United States Local time: 13:19 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 +1 | must stabilization |
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4 +1 | must settling |
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4 | letting the must stand |
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3 | Stabilization and filtration of the must |
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Discussion entries: 3 | |
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must 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 |
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must 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, |
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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 |
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letting the must stand Explanation: letting the must stand |
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