Übersetzung für "fermentation process " (Englisch → Deutsch) :

fermentation processes adjusting | scaling up fermentation processes | adjust fermentation processes | adjusting fermentation processes

fermentation process of tobacco leaves | the fermentation process of tobacco leaves | fermentation process of tobacco leaves | fermentation processing of tobacco leaves

fermentation of food processed | fermentation procedures of food | fermentation processes of food | the fermentation process of food

bioprocess [ enzymatic engineering | fermentation process ]

fermentation tank | fermentation vessel | fermenter | fermenting vat

fermentation in barrels | fermentation in cask | fermentation in casks

pasteurised new wine in fermentation (1) | pasteurized new wine in fermentation (2)

fermented milk

alcoholic beverage [ fermented beverage | spirituous beverage ]

However, in the case of quality sparkling wine or Sekt in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar; (d) The actual alcoholic strength must be not less than 10% vol.; (e) The total alcoholic strength of the cuvée must be not less than 9% vol.; (f) In the case of quality sparkling wine or Sekt with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol.; (g) However, cuvées intended for the production of specific quality sparkling wines or Sekt with protected designation of origin or geographical indication, which are to be included in a future list and which have been obtained from a ...[+++] single grape variety, must only have a total alcoholic strength of not less than 8.5% vol.; (h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be - at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel - at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle (i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last a. 90 days (bottle fermentation, tank fermentation without stirrers) b. 30 days if the fermentation process takes place in containers with stirrers.

However, in the case of quality sparkling wine or Sekt in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar; (d) The actual alcoholic strength must be not less than 10% vol.; (e) The total alcoholic strength of the cuvée must be not less than 9% vol.; (f) In the case of quality sparkling wine or Sekt with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol.; (g) However, cuvées intended for the production of specific quality sparkling wines or Sekt with protected designation of origin or geographical indication, which are to be included in a future list and which have been obtained from a ...[+++] single grape variety, must only have a total alcoholic strength of not less than 8.5% vol.; (h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be - at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel - at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle (i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last a. 90 days (bottle fermentation, tank fermentation without stirrers) b. 30 days if the fermentation process takes place in containers with stirrers.

A description of fermentation processes (culture medium, fermentation condition and downstream processing of the fermentation products) shall be included.

Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.