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The Government of Canada’s terminology and linguistic data bank.
MICROMALTING [1 record]
Record 1 - internal organization data 2008-03-13
Record 1, English
Record 1, Subject field(s)
- Brewing and Malting
Record 1, Main entry term, English
- micromalting
1, record 1, English, micromalting
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- micro-malting 2, record 1, English, micro%2Dmalting
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Where possible, micromalting is to be carried out using the protocol recommended by the MBIBTC [Malting and Brewing Industry Barley Technical Committee]. Variations to the MBIBTC protocol may be necessary in order to accommodate the quality requirements of a number of potential markets. The malt should be in the range of 36 to 48 Kolbach Index and have a minimal friability of 70. Micromalting processes should be reviewed if analyses are consistently outside this range. 1, record 1, English, - micromalting
Record number: 1, Textual support number: 1 OBS
micro-malting: term used at the Canadian Grain Commission. 3, record 1, English, - micromalting
Record 1, French
Record 1, Domaine(s)
- Brasserie et malterie
Record 1, Main entry term, French
- micromaltage
1, record 1, French, micromaltage
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- micro-maltage 2, record 1, French, micro%2Dmaltage
correct, masculine noun, obsolete
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Procédure de micromaltage : La trempe : L'orge stockée à 13 °C est soumise à 3 trempes successives, entrecoupées de 2 périodes d'aération du grain. [...] Pour les essais de trempe acide, l'acide chlorhydrique (HCl) et l'acide phosphorique (H3 PO4 ) sont ajoutés aux 2 premières trempes : Essai HCL (37 %), pH 4,5 après stabilisation [...] La trempe s'effectue avec une proportion de 1 litre d'eau de trempe environ par kilogramme d'orge. La germination : Cette étape qui dure 96 heures peut être subdivisée en trois stades distincts [...] Le touraillage : L'orge germée est séchée en micromalterie par une augmentation progressive de la température. 1ère phase 3 heures 62°C[...] Après touraillage et avant stockage du malt, les radicelles sont séparées du grain par chocs mécaniques. 3, record 1, French, - micromaltage
Record number: 1, Textual support number: 1 OBS
micro-maltage : terme en usage à la Commission canadienne des grains. 4, record 1, French, - micromaltage
Record 1, Spanish
Record 1, Textual support, Spanish
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