Übersetzung für "wine fermenter " (Englisch → Deutsch) :

fermentation process operator | fermenter | wine fermenter | wine products fermenter

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

vinification of grape must, grape must in fermentation or new wine still in fermentation

bottle fermented sparkling wine

new wine still in fermentation

perform kiln fermentation of the tobacco leaves | perform the kiln fermentation of tobacco leaves | perform kiln fermentation of tobacco leaves | undertake kiln fermentation of tobacco leaves

execute stacking fermentation of tobacco leaves | perform the stacking fermentation of tobacco leaves | perform stacking fermentation of tobacco leaves | undertake stacking fermentation of tobacco leaves

Unless otherwise stated, the practice or process described may be used for fresh grapes, grape must, partially fermented grape must, partially fermented grape must from raisined grapes, concentrated grape must, new wine still in fermentation, partially fermented grape must for direct human consumption, wine, all categories of sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wines, wines made from raisined grapes and wines made from over-ripened grapes.

None of the processes referred to in points B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined in accordance with the procedure referred to in Article 113(2), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other beverage intended for direct human consumption referred to in Article 1(1) other than sparkling wine or aerated sparkling win ...[+++]e in the wine-growing zone where the fresh grapes used were harvested.

Hence why, today, our citizens start their day with a good orange juice without oranges, and for lunch drink rosé wine made by mixing red and white wine fermented by adding sugar with their pizza containing mozzarella made with casein.

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.