TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

As it age(s) properly, the harsh taste and yeasty odor diminish and a smooth mellowed flavour and clean odor are produced.  2, record 1, English, - age

Record number: 1, Textual support number: 1 OBS

The term age refers to the actual duration of storage while maturity expressed the degree to which chemical changes occur during storage.  3, record 1, English, - age

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Acquérir certaines qualités par l'effet du temps (surtout en parlant de substances alimentaires).  2, record 1, French, - vieillir

Record number: 1, Textual support number: 1 CONT

[...] aujourd'hui nous cherchons à faire vieillir harmonieusement des vins jeunes de façon à développer des arômes tertiaires.  3, record 1, French, - vieillir

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The cheese probably derives its name from the unusual shape as it resembles a dolphin or fish. It is made with a Maroilles cheese flavored with parsley, tarragon and pepper. The pâte is very soft and slightly sticky. This cheese has a spicy flavor with a yeasty aroma. It ripens in two to four months and has a fat content of 45 per cent.  1, record 2, English, - Dauphin

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fromage à pâte molle, à croûte lavée, au lait de vache, de la forme d'un dauphin ou d'un croissant, et fabriqué en Flandre française. Préparé avec du Maroilles blanc (à peine sorti du moule), la pâte est rapidement mélangée et malaxée avec des herbes et des épices avant 2 ou 3 mois de repos en cave où sa croûte est souvent lavée à l'eau salée et va brunir pour devenir orangée.  2, record 2, French, - Dauphin

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Flavor changes during maturation are not predominantly yeast-related unless there is a sediment present. Over a period of time, the yeast cells will begin a process of deterioration called autolysis. The by-products of autolysis can contribute a yeasty flavor to the beer.  2, record 3, English, - yeast%20taste

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

[...] si la bière a un goût de levure prononcé et qu'elle est trouble en raison de la présence de levure en suspension, c'est probablement que la fermentation du sucre ajouté à l'embouteillage n'est pas encore terminée.  2, record 3, French, - go%C3%BBt%20de%20levure

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

When sweet cream is desired for use as table cream or for sweet-cream butter manufacture, sour cream is considered undesirable. Along with the souring may come undesirable fermentations which produce distinctly objectionable flavors and odors such as putrid, bitter, cheesy, yeasty, musty, barny, and unclean.  2, record 4, English, - objectionable%20flavor

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Equivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 4, French, - go%C3%BBt%20ind%C3%A9sirable

Record 4,  Textual support,  Spanish