TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

HOT FERMENTATION TASTE [2 records]

Record 1 2011-07-18

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Medication
Universal entry(ies)
DEF

The normal ammonium salt of carbonic acid, prepared by passing gaseous carbon dioxide into an aqueous solution of ammonia and allowing the vapors (ammonia, carbon dioxide, water) to crystallize.

OBS

A mixture of ammonium acid carbonate and ammonium carbamate which appears under the form of colorless, crystalline plates or of a white powder, is unstable in air, has a strong odor of ammonia, has a sharp ammoniacal taste, is soluble in water, decomposes in hot water, yielding ammonia and carbon dioxide, is noncombustible and is used in ammonium salts, in medicine(as an expectorant), in baking powders, in smelling-salts, in fire-extinguishing compounds, in pharmaceuticals, in textiles(as a mordant), as a fermentation accelerator in wine manufacture, in organic chemicals, in ceramics and for washing wool.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Médicaments
Entrée(s) universelle(s)
OBS

Matière première officinale constituée de carbonate mono-ammonique et de carbamate d'ammonium.

OBS

[...] employé notamment comme poudre levante.

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
  • Medicamentos
Entrada(s) universal(es)
Save record 1

Record 2 1981-05-07

English

Subject field(s)
  • Winemaking
OBS

Taste imparted to wines by fermenting at high temperatures or by high temperatures and acetification in the cap.

French

Domaine(s)
  • Industrie vinicole
OBS

Saveur que l'on trouve dans les vins (vins échauffés) qui ont été en contact avec des fûts ou du marc de vendange acétifiés, piqués.

Spanish

Save record 2

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