TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

High temperature during fermentation is the only direct factor that kills cells. The maximum temperature that a cell can tolerate depends on the health of the cell, the initial osmotic stress and the stress that occurs in the growth phase. Different enological yeast have different levels of temperature resistance. In most Mediterranean musts, the risk of cell death becomes HIGH above 28°C(82°F).  3, record 1, English, - enological%20yeast

Record number: 1, Textual support number: 2 CONT

Osmotic shock results from the juice’s concentration in sugar. It’s the first important stage in the life of a population of oenological yeast.  2, record 1, English, - enological%20yeast

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les limites de la transgenèse pour la levure œnologique sont d'ordre réglementaire, d'acceptabilité par le consommateur et de risque, ainsi, bien sûr que d'ordre technologique et scientifique.  2, record 1, French, - levure%20%26oelig%3Bnologique

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

... the period between mixing and makeup.  1, record 2, English, - fermentation%20time

Record number: 2, Textual support number: 1 CONT

Modern practices have reduced the traditionally long fermentation times from six or more hours to two to four hours ...  2, record 2, English, - fermentation%20time

Record number: 2, Textual support number: 2 CONT

After the initial fermentation, the bulk dough mass is cut into pieces calculated to yield the desired size of roll or loaf.  4, record 2, English, - fermentation%20time

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Période de fermentation se situant entre la fin du pétrissage et le premier tourné.  3, record 2, French, - pointage

Record number: 2, Textual support number: 1 OBS

Le pointage peut se faire en deux parties selon le mode de panification employé: 1 une période de fermentation de masse d'une durée de 3 à 4 heures qui a lieu dans la chambre de fermentation (cette notion s'appelle «fermentation time» en anglais), 2 une courte période de repos pendant laquelle s'effectue une reprise de la fermentation (cette notion s'appelle «floor time» en anglais).  4, record 2, French, - pointage

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Vinegar production is a two-stage process, where an initial alcoholic fermentation carried out by a yeast is followed by a bacterial acetification stage.  2, record 3, English, - acetification

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

[Transformation] par fermentation [d'] un liquide alcoolisé en vinaigre. (cela revient à oxyder l'alcool éthylique qu'il contient en acide acétique).  2, record 3, French, - ac%C3%A9tification

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Transformación de una sustancia en otra que contenga ácido acético: particularmente la del vino en vinagre.  2, record 3, Spanish, - acetificaci%C3%B3n

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A piece of dough cut from a previous batch of bread which is used to make a levain or starter for the next bread.  5, record 4, English, - starter

Record number: 4, Textual support number: 1 CONT

All sour-typed doughs use a starter in the initial stage. The starter is taken from a ripe sour. It can also be produced by "spontaneous fermentation"-a process that is initiated by bacteria indigenous to the flour and by airborne organisms infecting the flour.  6, record 4, English, - starter

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Morceau de pâte prélevé sur une des fournées du jour, dont le volume, pendant l'intervalle qui sépare deux fabrications, est progressivement augmenté pour aboutir au levain destiné à ensemencer la pâte de la première fournée du lendemain.  4, record 4, French, - levain%20chef

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Unfortunately for the baker, the water absorption at mixing, as determined with the farinograph, does not necessarily relate to baking absorption which is normally judged by the handling properties of the dough at panning and not at the initial mixing stage. The reason is that during fermentation, dough softens and takes on a much lower consistency when remixed or subsequently worked.  1, record 5, English, - initial%20mixing%20stage

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Malheureusement pour le boulanger, l'absorption de l'eau au pétrissage, telle qu'on l'établit au farinographe, n'est pas nécessairement en rapport avec l'hydratation de la farine, qui s'apprécie normalement par les qualités de travail de la pâte lors de la mise en forme et non au début du pétrissage. La raison en est que, pendant la fermentation, la pâte s'amollit et prend une consistance nettement moins ferme quand on fait un repétrissage ou qu'on la retravaille ultérieurement.  1, record 5, French, - d%C3%A9but%20du%20p%C3%A9trissage

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Fermentation of wort of very high initial gravity with dilution occurring after distribution.  1, record 6, English, - high%20gravity%20brewing

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Fermentation d'un moût de très haute densité initiale, avec dilution après distribution.  1, record 6, French, - brassage%20haute%2Ddensit%C3%A9

Record 6,  Textual support,  Spanish