TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

A plant of the family Hypericaceae.  5, record 1, English, - spotted%20St%2E%20John%27s%2Dwort

Record number: 1, Textual support number: 2 OBS

spotted St. John's-wort : common name also used to refer to the species Hypericum maculatum.  6, record 1, English, - spotted%20St%2E%20John%27s%2Dwort

Record number: 1, Textual support number: 3 OBS

spotted St. John's wort : preferred common name in the Inventory of Canadian Agricultural Weeds(2003).  6, record 1, English, - spotted%20St%2E%20John%27s%2Dwort

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Plante de la famille des Hypericaceae.  2, record 1, French, - millepertuis%20ponctu%C3%A9

Record number: 1, Textual support number: 2 OBS

millepertuis ponctué : nom à privilégier selon l'Inventaire des mauvaises herbes du Canada (2003).  3, record 1, French, - millepertuis%20ponctu%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An tank in which the cooled wort is fermented by yeast to the fermented product called beer.  6, record 2, English, - fermenting%20tun

Record number: 2, Textual support number: 1 CONT

The wort-and-yeast liquid is placed in a fermentation tank to raise the alcohol content to the proper level, a process that may take several days to a week.  4, record 2, English, - fermenting%20tun

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fermentateur traditionnel utilisé pour des préparations artisanales ou industrielles (bière, charcuterie, vin, ...) et dans lequel aucune stérilité n'est recherchée.  2, record 2, French, - cuve%20de%20fermentation

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 3, English, - baker%27s%20yeast

Record number: 3, Textual support number: 1 CONT

The two forms of baker’s yeast are compressed cakes (also called fresh yeast) and dehydrated granules (dry yeast).  6, record 3, English, - baker%27s%20yeast

Record number: 3, Textual support number: 2 CONT

The term ["baker's yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker's yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 3, English, - baker%27s%20yeast

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 3, French, - levure%20de%20boulangerie

Record number: 3, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 3, French, - levure%20de%20boulangerie

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 3, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A yellow crystalline flavonol pigment that occurs usually in the form of glycosides (as quercitrin and rutin) in various plants and in the form of the dihydro derivative in Douglas fir, and that is used as an antioxidant, an absorber of ultraviolet rays, in rubber, plastics and vegetable oils.  9, record 4, English, - quercetin

Record number: 4, Textual support number: 1 CONT

Quercetin is a polyphenolic bioflavonoid or flavonoid, more specifically classified as a flavonol.... Bioflavonoids are... commonly found in plants that are used as medicinal herbs like Hypericum perforatum(St. Johns Wort) and Sambucus nigra L(Elder flower). Quercetin is highly abundant in food and beverage sources that are part of the human diet such as broccoli, lettuce, apples, tomatoes, onions, wine, tea, and coffee.  10, record 4, English, - quercetin

Record number: 4, Textual support number: 1 OBS

H-: The "H-" must be italicized.  5, record 4, English, - quercetin

Record number: 4, Textual support number: 2 OBS

yellow flavin: commercial name.  11, record 4, English, - quercetin

Record number: 4, Textual support number: 3 OBS

Chemical formula: C₁₅H₅O₂ or C₁₅H₁₀O₇  12, record 4, English, - quercetin

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

[La] quercétine [est un] flavonol [...] qui se rencontre sous forme d'hétéroside dans le houblon, le marronnier, le quercitron, le thé, etc., et qui est utilisé comme colorant jaune de la laine et de la soie.  5, record 4, French, - querc%C3%A9tine

Record number: 4, Textual support number: 2 CONT

La quercétine est un flavonoïde de type flavonol. [...] de nombreuses plantes médicinales doivent leur efficacité à leur fort taux en quercétine.  6, record 4, French, - querc%C3%A9tine

Record number: 4, Textual support number: 1 OBS

Ne pas confondre «quercétol» avec «quercitol».  7, record 4, French, - querc%C3%A9tine

Record number: 4, Textual support number: 2 OBS

H- : La lettre «H-» s'écrit en italique.  2, record 4, French, - querc%C3%A9tine

Record number: 4, Textual support number: 3 OBS

Formule chimique : C₁₅H₁₀O₇ ou C₁₅H₅O₂(OH)₅  8, record 4, French, - querc%C3%A9tine

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Fórmula química: C₁₅H₅O₂ or C₁₅H₁₀O₇  3, record 4, Spanish, - quercetina

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The drug St. John's wort consists of the dried above-ground part of "Hypericum perforatum L", collected shortly before or during the flowering period. It contains not less than 0. 04% naphthodianthrones of the hypericin group(so-called total hypericin).... Other possible active ingredients are polymerization products of hypericin, the flavonoids quercetin, hyperoside, quercitrin, isoquercitrin, rutin, campherol, luteolin, and 13-118-biapigenin, the total concentration of which can amount to 2% to 4%.  3, record 5, English, - isoquercitrin

Record number: 5, Textual support number: 2 CONT

... we have compared the bioactivities of the two most abundant flavonoid glycosides that we have purified from onions (quercetin-3,4’-diglucoside and quercetin-4’-glucoside) to the quercetin aglycone, and also to the more commonly studied commercially-available flavonoid glycosides, rutin (quercetin-3-rutinoside) and isoquercitrin (quercetin-3-glucoside).  4, record 5, English, - isoquercitrin

Record number: 5, Textual support number: 1 OBS

Chemical formula: C₂₁H₂₀O₁₁  5, record 5, English, - isoquercitrin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

[Glucoside] présent dans les feuilles de myrtille Vaccinium Myrtillus [...]  2, record 5, French, - isoquercitrine

Record number: 5, Textual support number: 2 OBS

Formule chimique : C₂₁H₂₀O₁₁  3, record 5, French, - isoquercitrine

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

These two components adversely affect process conditions through increases in mash and wort viscosities. [Source : ethanol project-Srckrys. en p. 6].  1, record 6, English, - mash

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Ces deux composés, qui augmentent la viscosité du brassin et du moût, ont un effet négatif sur les conditions du procédé. [Source: projet éthanol - Srckrys.fr p. 6].  1, record 6, French, - brassin

Record number: 6, Textual support number: 2 OBS

Équivalent proposé par l'Université Laval (Agriculture).  2, record 6, French, - brassin

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Hypericum Perforatum Extract is an extract of the capsules, flowers, leaves and stem heads of the St. John's wort, Hypericum perforatum, Hypericaceae. Functions : astringent, soothing, skin protection.  1, record 7, English, - Hypericum%20perforatum%20extract

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Extrait des capsules, des fleurs, des feuilles et des sommités du millepertuis, Hypericum perforatum, Hypéricacées. Usages : agent astringent, agent apaisant, agent de protection de la peau, tonifiant, agent antimicrobien, agent masquant.  2, record 7, French, - extrait%20de%20millepertuis%20%28Hypericum%20perforatum%29

Record number: 7, Textual support number: 2 OBS

Hypericum perforatum : le nom latin s'écrit en italique.  3, record 7, French, - extrait%20de%20millepertuis%20%28Hypericum%20perforatum%29

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Malting characteristics include improved peeling resistance, higher extract levels, higher enzyme levels, low wort beta-glucan, and faster modification rates.  2, record 8, English, - peeling%20resistance

Record number: 8, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 8, English, - peeling%20resistance

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Les qualités maltières comprennent une résistance accrue au décollement de la balle, des taux d'extraction accrus, une plus forte activité enzymatique, un faible taux de bêta-glucane dans le moût et un taux de modification plus rapide.  2, record 8, French, - r%C3%A9sistance%20au%20d%C3%A9collement%20de%20la%20balle

Record number: 8, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  3, record 8, French, - r%C3%A9sistance%20au%20d%C3%A9collement%20de%20la%20balle

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Amentoflavone is found in a number of plants with medicinal properties, including Ginkgo biloba and Hypericum perforatum(St. John's Wort).... Several studies have shown that amentoflavone binds to benzadiazepine receptors.  2, record 9, English, - amentoflavone

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

L'invention concerne des biflavonoïdes antiviraux sensiblement purifiés, tels que robustaflavone, hinokiflavone, amentoflavone, agathisflavone, volkensiflavone, morelloflavone, rhusflavanone [...]  2, record 9, French, - amentoflavone

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Tanks should be well insulated and equipped with a sparger to distribute the water for washing out the extract from the grain after the first wort.  3, record 10, English, - sparger

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

On emploie très fréquemment dans la filtration en cuve la croix écossaise pour l'arrosage des drèches à l'eau chaude.  4, record 10, French, - arroseur

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

Dried cereal residue left after brewing wort.  6, record 11, English, - brewers%27%20dried%20grains

Record number: 11, Textual support number: 1 CONT

There are several by-products that can be produced in association with the production of beer, such as, brewers grains (wet or dried), brewers dried yeast, etc. These materials are considered to be good sources of undegradable protein and Water Soluble Vitamins. They have been used in feeding both ruminant and monogastric animals. Brewer’s grain is the material that is remaining after grains have been fermented during the beer making process. These materials can be fed in the un-dried form (wet brewers grains) or dried (dried brewers grains) and fed.  7, record 11, English, - brewers%27%20dried%20grains

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Sous-produit de brasserie obtenu par séchage des résidus de céréales maltées ou non maltées et d'autres produits amylacés.  1, record 11, French, - dr%C3%AAches%20s%C3%A9ch%C3%A9es%20de%20brasserie

Record number: 11, Textual support number: 1 CONT

Les drêches de brasserie desséchées et les solubles de distillerie séchés sont d'assez bonnes sources de protéines, mais malheureusement, ils contiennent seulement de 25 % à 28 % de protéines.  3, record 11, French, - dr%C3%AAches%20s%C3%A9ch%C3%A9es%20de%20brasserie

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

St. John's wort oil is used for bruises, is anti-inflammatory, and is often used by herbalists to help speed healing of wounds and sores. St. John's wort oil has antiphlogistic qualities, in other words, it helps to reduce inflammation. Externally it is applied to bruises, sprains, burns, skin irritations, or any laceration accompanied by severed nerve tissue.  2, record 12, English, - St%2E%20John%27s%20wort%20oil

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

millepertuis : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  2, record 12, French, - huile%20de%20millepertuis

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

St John's wort has also been successfully controlled in other parts of the world.... In places with a Mediterranean-type climate such as Chile, Western and South Australia, North America, and South Africa the greater St John's wort beetle has been extremely damaging. For example, this beetle is attributed with restoring 1 million acres of infested rangeland in California, and grateful landowners erected a monument in its honour.  2, record 13, English, - St%2E%20John%27s%2Dwort%2Dbeetle

Record number: 13, Textual support number: 1 OBS

An insect used for the biological control of St. John's-wort(a weed).  1, record 13, English, - St%2E%20John%27s%2Dwort%2Dbeetle

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Il en existe deux espèces, Chrysolina quadrigemina et Chrysolina hyperici, utilisées dans la lutte biologique contre le millepertuis (mauvaise herbe).  1, record 13, French, - scarab%C3%A9e%20du%20millepertuis

Record number: 13, Textual support number: 2 OBS

millepertuis : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  2, record 13, French, - scarab%C3%A9e%20du%20millepertuis

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The clear wort is decanted off the hot wort receivers and cooled in two wort aerator/coolers. Additional trub is formed during this process, and settled out in six cold wort settlers. The cooled wort is decanted off the settlers and pumped into the alpha fermentator tanks.  1, record 14, English, - fermentator

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Le moût chaud est transporté par pompage dans la cuve de sédimentation pour provoquer la déposition des particules solides (protéines, houblons...) au centre de la cuve. Le moût, ainsi clarifié est ensuite décanté pour éviter l'entraînement des solides dans la cuve de fermentation.  1, record 14, French, - cuve%20de%20fermentation

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

An infusion of malt consisting of a dilute solution of sugars that is fermented to form beer.  3, record 15, English, - wort

Record number: 15, Textual support number: 1 CONT

When mashing is complete, the aqueous solution, or wort, is separated from the spent grains by filtration....  4, record 15, English, - wort

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le brassage nous a fourni un moût refroidi renfermant des sucres fermentescibles.  3, record 15, French, - mo%C3%BBt

Record number: 15, Textual support number: 2 CONT

[...] l'orge sera mélangée une nouvelle fois à de l'eau pure, et fermentera le temps que le sucre contenu dans le moût se transforme en alcool.  4, record 15, French, - mo%C3%BBt

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Diferentes caldos que se obtienen mezclando materias vegetales con agua y que sirven para fabricar alcohol o bebidas alcohólicas, como el mosto de malta macerada en agua con que se elabora la cerveza.  1, record 15, Spanish, - mosto

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A salt of an inorganic acid.  3, record 16, English, - mineral%20salt

Record number: 16, Textual support number: 1 CONT

[Bread improvers] contain inorganic salts such as ammonium or calcium sulfate and ammonium phosphates which serve as yeast foods and dough conditioners.  4, record 16, English, - mineral%20salt

Record number: 16, Textual support number: 2 CONT

The essential classes of substances which must be present for yeast nutrition are mineral salts, sources of carbon, nitrogen and energy sources, and growth factors. The necessary mineral salts are normally present in the wort, coming partially from the malt and partially from the brewery water.  5, record 16, English, - mineral%20salt

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

L'eau est une véritable matière première pour la fabrication de la bière, grâce aux sels minéraux qu'elle contient. [...] La nature et la quantité des sels de l'eau jouent un grand rôle au brassage en modifiant les réactions enzymatiques de l'empâtage, le pH du moût et de la bière, sa stabilité et son amertume.  3, record 16, French, - sel%20min%C3%A9ral

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Grupo de compuestos inorgánicos de los que algunos existen en grandes cantidades y son, por tanto, importantes para el medio.  1, record 16, Spanish, - sales%20inorg%C3%A1nicas

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

The boiling also sterilizes the wort, makes it more concentrated and provides an opportunity for the hops to be added.  2, record 17, English, - boiling

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

L'ébullition permet la précipitation des matières azotées, la destruction des diastases, la stérilisation et la concentration du moût.  3, record 17, French, - %C3%A9bullition

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

[With] closed coolers, means should be provided to allow the introduction of air to the wort.  2, record 18, English, - enclosed%20cooler

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Pour soustraire le moût à la contamination par les microbes de l'air, on a construit des réfrigérants fermés.  2, record 18, French, - r%C3%A9frig%C3%A9rant%20ferm%C3%A9

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Following boiling, the spent hops and coagulated protein "trub" are removed by straining through "hop jack". In breweries that use pelleted hops instead of hop flakes the hop jack is by-passed. The hot wort is allowed to settle in a hot wort tank to remove the remaining trub. The hot wort is then cooled to about 10 degrees C by passage through a plate cooler.  2, record 19, English, - coagulated%20protein

Record number: 19, Textual support number: 2 CONT

Upperdough: The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein.  3, record 19, English, - coagulated%20protein

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

Après la cuisson, on enlève la drêche de houblon et les protéines coagulées (cassure) en filtrant le moût dans un panier à houblon. Dans les brasseries qui se servent de granulés de houblon plutôt que de flocons de houblon, le passage dans le panier à houblon n'est pas nécessaire. On pompe le moût chaud dans un réservoir où se produit le dépôt du reste de la cassure. Puis, on refroidit le moût vers 10 degrés C environ en le faisant passer dans un réfrigérant à plateaux.  2, record 19, French, - prot%C3%A9ine%20coagul%C3%A9e

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

A sparge arm is another worthwhile brewery option. Although it does not actually save time, it does decrease the amount of effort you must spend pouring sparge water into the lauter tun. A sparge arm can be purchased ready-made, improvised from a shower head, or fabricated at home. One simple design is a perforated copper loop that lies on top of the grain in the lauter tun. It is connected to the hot liquor tank by food-grade tubing, and you control the flow of water from the hot liquor tank using a ball valve. Water is run through the copper loop onto the grain bed at a rate about equal to the rate of wort leaving the tun.  2, record 20, English, - rotating%20arm

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The mash tun has a perforated floor allowing the sweet water, called wort, out of the vessel while retaining the extracted grist.  2, record 21, English, - perforated%20floor

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

[...] le tourillage consiste à placer le malt sur des plateaux perforés au-dessous desquels circule de l'air chaud.  1, record 21, French, - plateau%20perfor%C3%A9

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

The matured alcohol wort, ’gyle’, is pumped into acetifiers, which are oak vats of about 15, 000 gallons capacity, and is inoculated with acetic acid bacteria...  1, record 22, English, - matured%20alcohol

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Calvados -3 étoiles (4 ans) -calvados réservé 1985 -grande réserve 20 ans : alcool vieilli en fût de chêne élaboré à partir de poires et de pommes, ce qui lui donne toute sa typicité. Le Calvados jeune, vous le consommerez de préférence en cocktail, sur glace ou en long-drink. Nos vieux calvados peuvent être dégustés à la façon dite du 'Trou Normand' au milieu d'un repas gastronomique ou comme digestif.  1, record 22, French, - alcool%20vieilli

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

The wort cooler is a large heat exchanger, similar to a radiator. Cold water flows through alternating plates, while the hot wort flows through the opposite side reducing the temperature to 13. 5 degrees from near boil. The water, now heated is reused in the brewing process.  3, record 23, English, - wort%20cooler

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Pour refroidir le moût de brasserie avant la fermentation.  3, record 23, French, - r%C3%A9frig%C3%A9rant%20du%20mo%C3%BBt

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

After separation, the wort is transferred to a vessel called the kettle or copper for boiling, which is necessary to arrest enzyme activity and to obtain the bitterness value of added hops.  5, record 24, English, - brew%20kettle

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Le moût, d'abord recueilli dans un réverdoir, est ensuite pompé dans la chaudière à cuire où l'ébullition va le stabiliser et le stériliser. Enfin, il va recevoir le houblon qui lui donnera son amertume et son parfum.  5, record 24, French, - chaudi%C3%A8re%20%C3%A0%20bi%C3%A8re

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

A tank where in the spent hops are separated from the wort; it is a round or square tank usually made of steel and fitted with a perforated false floor.  3, record 25, English, - hop%20strainer

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

La séparation des cônes de houblon se fait fréquemment au moyen d'un panier à houblon, dont il existe de nombreux modèles.  3, record 25, French, - panier%20%C3%A0%20houblon

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Briefly, in the mashing process, coarse-ground malt and adjunct are mashed to extract a maximum amount of solubilized material. The mash is then "lautered" i. e., filtered through a bed of its own insolube material, primarily barley hulls. The filtrate or liquid extract, known as "wort", is then boiled and hops are added for aroma and flavour. The hot wort is cooled, yeast is added, and fermentation proceeds.  1, record 26, English, - hot%20wort

Record 26,  Textual support,  French

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

The cooled wort is "pitched" with yeast at the appropriate level as it is pumped into fermenting tanks. The yeast is usually multiplied from an original culture and different strains are used in producing different types of beer.  1, record 27, English, - original%20culture

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Le moût refroidi est ensemencé avec la levure, en quantités précises, à mesure qu'il est pompé dans les cuves de fermentation. On multiplie généralement une levure à partir d'une culture originale, et différentes races de levure sont utilisées pour produire différentes sortes de bière.  1, record 27, French, - culture%20originale

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

After the wort has taken on the flavor of the hops they must be removed. The wort is passed through a "hop jack" or separator to remove both the hops and a large amount of the protein which was precipitated during the boil. This protein is known by the short and expressive name of "trub".  3, record 28, English, - break

Record number: 28, Textual support number: 2 CONT

The wort itself proceeds from the hop jack to the "hot wort tank", where most of the remaining trub is removed by settling.  4, record 28, English, - break

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Le moût obtenu après l'empâtage et la filtration subit une première ébullition, appelée cuisson, qui dure environ trente minutes. Il commence à se former un coagulat protéo-tannique que le brasseur appelle cassure.  4, record 28, French, - cassure

Record number: 28, Textual support number: 2 CONT

Le moût est ensuite traité par décantation dynamique ou par centrifugation, afin d'éliminer la cassure.  5, record 28, French, - cassure

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

chiller : Piece of equipment that cools hot wort rapidly before pitching yeast.  2, record 29, English, - cooler

Record 29,  Textual support,  French

Record number: 29, 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 29, French, - refrig%C3%A9rant

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

The wort OG and fermentability are dundamental specifications for a beer, because beer is made from the fermentable portion of the wort. These values also allow a brewer to calculate extract yield from raw materials(brewhouse yield) and predict beer yield.  2, record 30, English, - brewhouse%20yield

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Most diagrams of boiling kettles show a straight-sided kettle with a round bottom and interior steam jackets/coils. Some are also direct-fired. However, one diagram shows the same type of kettle, sans steam internal steam coils or flame. This one draws from the bottom of the tank and pumps the wort through an external housing containing steam coils(called a calandria). The wort is then passed back through the MIDDLE of the tank(below the wort level) and shot through a "boiling fountain" to a point above the wort level where it is dispersed by an adjustable spreader and allowed to fall onto the surface of the wort.  3, record 31, English, - boiling%20fountain

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

On utilise le terme «réfrigération» pour décrire le processus de transfert du houblon de la chaudière à la cuve de fermentation. Le moût est pompé de la cuve d'empâtage et passe dans un surcuiseur rempli de houblon en feuilles. Ce processus rehausse la saveur houblonnée du moût en ébullition.  3, record 31, French, - surcuiseur

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

The mash tun used in infusion mashing is fitted with a false base containing precisely-machined slots through which the husk, preserved during milling, cannot pass. The trapped husk thus forms a filter bed that removes solids from the wort as it is drained, leaving a residue of spent grains. Wort separation takes four to 16 hours. For thorough extraction, the solids are sprayed, or sparged, with water at 70°C.  2, record 32, English, - filtration

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 CONT

L'opération de filtration sur cuve-filtre ou sur filtre-presse, suivie de lavage à l'eau chaude, consiste à séparer le moût et les drêches (utilisées comme aliments du bétail).  2, record 32, French, - filtration

Record number: 32, Textual support number: 2 CONT

La filtration du moût à partir de la maische peut s'opérer soit dans un filtre-presse, soit dans une cuve-filtre. Le moût qui résulte de la filtration s'appelle premier bouillon, et sa densité est élevée. Il reste au brasseur à laver les drêches du filtre par de l'eau de fabrication amenée à une température proche de 75 à 78 °C, de façon à épuiser tout l'extrait par ces lavages.  3, record 32, French, - filtration

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

The simplest form of cooler is a large shallow vessel(cool ship) where the wort stands at a depth of about 6 in. until it is cool.  2, record 33, English, - shallow%20cooler

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Le bac refroidissoir est généralement en cuivre rouge; sa profondeur peut varier de 0m 20 à 1 m.  2, record 33, French, - bac%20refroidissoir

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

The separation of wort in a mash filter or Strainmaster.  2, record 34, English, - Strainmaster

Record number: 34, Textual support number: 1 OBS

The Strainmaster is said to incorporate the major advantages of both lauter tub and mash filter. The current version of the Strainmaster is rectangular in plan view, with the lower longitudinal walls sloped sharply inward.  1, record 34, English, - Strainmaster

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Strainmaster est une marque déposée de Anheuser-Busch.  1, record 34, French, - Strainmaster

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, 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 35, English, - pitching

Record 35,  Textual support,  French

Record number: 35, 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 35, French, - ensemencement

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 OBS

The wort is passed through a "hop jack" or separator to remove... a large amount of the protein... known by the name of "trub".  3, record 36, English, - sludge

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

La participation des protéines solubles aux troubles de la bière est un fait reconnu [...]  3, record 36, French, - d%C3%A9p%C3%B4t%20de%20bac

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

A hydroclone that is used for the separation and recycling of cells from the effluent of fermentation.  4, record 37, English, - whirlpool%20tank

Record number: 37, Textual support number: 1 CONT

In modern practice a more rapid whirlpool separator is also used. This device is a cylindrical vessel into which wort is pumped at a tangent, the circulating whirlpool movement causing solids to form a cone at the bottom.  5, record 37, English, - whirlpool%20tank

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Le traitement du moût peut également être effectué avec [...] un appareil appelé whirlpool qui, par un tourbillon, entraîne toutes les impuretés.  4, record 37, French, - bac%20%C3%A0%20mo%C3%BBt%20tourbillonnaire

Record number: 37, Textual support number: 2 CONT

Un appareil, le whirlpool, permet aussi d'éliminer le «gros trouble» et la drêche du houblon [...]  5, record 37, French, - bac%20%C3%A0%20mo%C3%BBt%20tourbillonnaire

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

As the tubes [in the Strainmaster mash tun] are covered, pumps connected with them are operated and this sucks mash on to the tubes to form a "prefilter", analogous with the precoating of a kieselguhr beer filter. The wort is at first recycled, but quickly becomes clear. Sparging is automatic after much of the first runnings have been withdrawn. Finally, the "bomb doors" at the bottom of the vessel are opened to release the spent grains. The operations of preheating, mash receipt and circulation, withdrawal of first worts, and finally spent grain removal take 3, 12, 15, 60 and 15 min. respectively, totalling 105 min.  1, record 38, English, - spent%20grain%20removal

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Opération de vidange des cuves-filtres ou des filtres-presses, en brasserie, qui permet de récupérer les drêches.  2, record 38, French, - d%C3%A9dr%C3%AAchage

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

The wort remains in the starting tank only long enough for fermentation to begin.  2, record 39, English, - starting%20tub

Record number: 39, Textual support number: 2 CONT

Once the wort has been pumped into the starter tank, yeast is added-about 5 lb. to each 100 gal. of wort-initiating the production of alcohol.  3, record 39, English, - starting%20tub

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Cuve dans laquelle on mélangeait les moûts, les levures de brasserie, avant la fermentation [...]  2, record 39, French, - cuve%20guilloire

Record number: 39, Textual support number: 1 CONT

La bière séjourne environ 10 à 15 heures dans la cuve guilloire pour ensuite passer dans la cuve de fermentation fermée.  3, record 39, French, - cuve%20guilloire

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

Fermentation of wort of very high initial gravity with dilution occurring after distribution.  1, record 40, English, - high%20gravity%20brewing

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Fermentation d'un moût de très haute densité initiale, avec dilution après distribution.  1, record 40, French, - brassage%20haute%2Ddensit%C3%A9

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

It has been shown that the unpleasant flavor [of the beer] is caused by a compound, 4-vinyl-quaiacol, that the yeast makes from a compound derived from wort.  1, record 41, English, - 4%2Dvinyl%2Dquaiacol

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

On a montré que cette saveur désagréable [de la bière] est due à une substance, le 4-vinyl-quaiacol, que la levure produit à partir d'un composé venant du moût.  1, record 41, French, - 4%2Dvinyl%2Dquaiacol

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, 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 42, English, - bacterial%20spoilage

Record 42,  Textual support,  French

Record number: 42, 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 42, French, - tourne

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 OBS

when the first wort running into the brewkettle has covered the heating surface heat is applied to hold the temperature of the wort between 56-50 degrees  1, record 43, English, - brewkettle

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 OBS

Dans cette chaudière en cuivre (...) et d'une capacité de o=20,000 gallons le mélange est porté au point d'ébullition afin d'extraire toutes les qualités du malt et du houblon.  1, record 43, French, - chaudi%C3%A8re%20de%20brassage

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 OBS

Here the wort is allowed to settle and is partially cooled.  1, record 44, English, - wort%20tank

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

après que le moût a été soutiré de la chaudière, il passe par un panier qui le débarrasse de son houblon et de là à un réservoir à moût chaud  1, record 44, French, - r%C3%A9servoir%20%C3%A0%20mo%C3%BBt

Record 44,  Textual support,  Spanish