TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
PITCHING WORT [3 records]
Record 1 - internal organization data 2000-12-05
Record 1, English
Record 1, Subject field(s)
- Brewing and Malting
- General Scientific and Technical Vocabulary
Record 1, Main entry term, English
- cooler
1, record 1, English, cooler
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- chiller 2, record 1, English, chiller
correct
- refrigerator 1, record 1, English, refrigerator
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
chiller : Piece of equipment that cools hot wort rapidly before pitching yeast. 2, record 1, English, - cooler
Record 1, French
Record 1, Domaine(s)
- Brasserie et malterie
- Vocabulaire technique et scientifique général
Record 1, Main entry term, French
- refrigérant
1, record 1, French, refrig%C3%A9rant
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- refroidisseur 2, record 1, French, refroidisseur
masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
refroidisseur : Appareil servant à refroidir le moût après sa stérilisation afin de pouvoir le fermenter le plus rapidement possible. 2, record 1, French, - refrig%C3%A9rant
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1999-02-04
Record 2, English
Record 2, Subject field(s)
- Brewing and Malting
- Beverages
Record 2, Main entry term, English
- pitching
1, record 2, English, pitching
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- lining 2, record 2, English, lining
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
The temperature of the wort at pitching is 43-45 and the yeast is added in the form of a slurry. 3, record 2, English, - pitching
Record 2, French
Record 2, Domaine(s)
- Brasserie et malterie
- Boissons (Industrie de l'alimentation)
Record 2, Main entry term, French
- ensemencement
1, record 2, French, ensemencement
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- ensemencement de levure 1, record 2, French, ensemencement%20de%20levure
correct, masculine noun
- levurage 1, record 2, French, levurage
correct, masculine noun
- poissage 2, record 2, French, poissage
masculine noun
- mise en levain 3, record 2, French, mise%20en%20levain
correct, feminine noun
- goudronnage 2, record 2, French, goudronnage
masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Lorsque la température [du moût] est de 17 à 18 degrés, ajouter 200 à 300 grammes de levure fraîche que l'on mélange très activement avec le liquide; c'est la mise en levain. 3, record 2, French, - ensemencement
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1980-01-14
Record 3, English
Record 3, Subject field(s)
- Brewing and Malting
Record 3, Main entry term, English
- bacterial spoilage
1, record 3, English, bacterial%20spoilage
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
In brewing, bacterial spoilage can occur at almost any stage in the process. If the temperature of the mash tun wort is allowed for any reason to fall below 50 [degrees Celsius], the thermophilic lactic acid bacteria(...) can cause rapid spoilage. If hopped wort is held for any length of time before pitching, gram-negative bacteria such as coliform organisms, acetic acid bacteria and Obesumbacterium proteus can develop with the production of unpleasant flavours. 1, record 3, English, - bacterial%20spoilage
Record 3, French
Record 3, Domaine(s)
- Brasserie et malterie
Record 3, Main entry term, French
- tourne
1, record 3, French, tourne
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Maladie de la bière qui se traduit par un trouble et une flaveur désagréable. [Elle] est provoquée par un saccharobacille (S. pastorianus) qui entraîne une fermentation parasite. 2, record 3, French, - tourne
Record 3, Spanish
Record 3, Textual support, Spanish
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