TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

BITTERNESS [2 records]

Record 1 2008-09-04

English

Subject field(s)
  • Winemaking
CONT

"Amertume" ("bitterness"). The wine throws a deposit and becomes bitter and very acid. It is caused by bacteria attacking glycerin and chemically shows a decrease in glycerin and an increase in total and volatile acidity.

French

Domaine(s)
  • Industrie vinicole
CONT

La maladie de l'amertume altère, parfois, les vins en bouteilles, plus particulièrement les vins rouges de Bourgogne. Leur saveur est d'abord fade; par la suite, elle devient franchement amère. À ce stade, une partie importante de la matière colorante est insolubilisée.

Spanish

Save record 1

Record 2 1997-12-29

English

Subject field(s)
  • Analytical Chemistry
  • Food Industries
CONT

The hop resins contribute flavor, aroma and bitterness to the brew.

OBS

bitterness: term standardized by ISO.

French

Domaine(s)
  • Chimie analytique
  • Industrie de l'alimentation
CONT

[...] c'est au cours de la cuisson que l'on introduit le houblon qui communique à la bière son amertume.

OBS

amertume : terme normalisé par l'ISO et par l'AFNOR.

Spanish

Save record 2

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: