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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

[Vinegar] produced without an intermediate distillation from the double fermentation(alcoholic and acetous) of malted barley, with or without the addition of other cereals, the starch of which is converted into fermentable sugars by the amylases of malted barley.  2, record 1, English, - malt%20vinegar

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Vinaigre obtenu sans distillation intermédiaire[, selon le procédé de la double fermentation, alcoolique et acétique,] à partir d'orge maltée, avec ou sans addition éventuelle de céréales dont l'amidon a été transformé en sucres uniquement par les diastases de l'orge maltée.  2, record 1, French, - vinaigre%20de%20malt

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Any plant or animal of microscopical size; a protozoan, fungus, bacterium, or virus.  1, record 2, English, - micro%2Dorganism

Record number: 2, Textual support number: 2 DEF

An organism belonging to the categories of viruses, bacteria, fungi, algae or protozoa. Most of them are small, and the group owes its cohesion to the similarity of methods for their handling.  3, record 2, English, - micro%2Dorganism

Record number: 2, Textual support number: 1 CONT

The variety of technological uses to which microorganisms are put is enormous. In brewing and baking, the alcohol and carbon dioxide produced in fermentation by yeasts are utilized. Bacterial fermentations are used industrially to produce organic acids and solvents. In food manufacture, microorganisms are used for the production of vinegar, the preservation of olives, sauerkraut, and pickles, for the souring of cream in making butter, for the ripening of cheese, and for the curing of tea and tobacco.  4, record 2, English, - micro%2Dorganism

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Tout organisme vivant visible seulement au microscope. Appartenant aux trois règnes (bactéries, levures, protozoaires). Ils sont aussi des agents actifs dans les fermentations et participent à la décomposition des matières organiques.  1, record 2, French, - micro%2Dorganisme

Record number: 2, Textual support number: 1 CONT

Chaque cellule contient plusieurs milliers d'enzymes, chacune étant capable de catalyser un type de réactions chimiques. [...] Ainsi les biotechnologies nouvelles reposent maintenant à la fois sur l'usage des micro-organismes vivants, mais aussi sur celui des enzymes isolées des cellules et sur des cellules mortes agissant comme réservoirs d'enzymes.  3, record 2, French, - micro%2Dorganisme

Record number: 2, Textual support number: 1 OBS

Tend à se substituer à MICROBE dans le langage scientifique. Pour certains, les virus font partie des microorganismes.  4, record 2, French, - micro%2Dorganisme

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Nombre aplicado a los seres monocelulares, vegetales o animales, solamente visibles con el microscopio; particularmente, a los que producen enfermedades.  2, record 2, Spanish, - microorganismo

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Delicatessen-style dill pickles are not subjected to any kind of heat treatment. They are prized for their crispness but must be stored in the refrigerator. The following recipe for deli-style dills contains no vinegar; some lactic acid is produced during the brief fermentation period.  1, record 3, English, - deli%2Dstyle%20dill%20pickle

Record number: 3, Textual support number: 1 OBS

Terms usually used in the plural.  2, record 3, English, - deli%2Dstyle%20dill%20pickle

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Terme habituellement utilisé au pluriel.  1, record 3, French, - cornichon%20de%20style%20d%C3%A9li

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Carriage of fermentation vinegar(vinegar prepared by fermentation) and food quality acetic acid(vinegar essence) with not more than 20% acetic acid.  2, record 4, English, - fermentation%20vinegar

Record number: 4, Textual support number: 2 CONT

The Chairman of the Committee, Mr. P. Rossier... pointed out that many difficulties had been encountered in defining the scope of the standard. It was now limited to fermentation vinegar and did not include diluted edible acetic acid. He also informed the Commission that full consideration had been given to comments received from countries which were not members of the Region of Europe.  3, record 4, English, - fermentation%20vinegar

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Vinaigre obtenu par la fermentation acétique de liquides alcooliques.  1, record 4, French, - vinaigre%20de%20fermentation

Record number: 4, Textual support number: 1 CONT

Sont réputés vinaigres de fermentation : a. le vinaigre de vin : vinaigre de fermentation obtenu exclusivement à partir de vin; b. le vinaigre de cidre : vinaigre de fermentation obtenu exclusivement à partir de cidre ou de concentré fermenté de jus de fruits; c. le vinaigre d'alcool ou vinaigre d'alcool pur : vinaigre de fermentation obtenu à partir d'alcool provenant de matières végétales; d. le vinaigre de petit-lait : vinaigre de fermentation obtenu à partir de petit-lait; e. le vinaigre de sérum de lait : vinaigre de fermentation obtenu à partir de sérum de lait ou d'ultra-filtrat (perméat); f. autres sortes de vinaigre de fermentation (p. ex. vinaigre de malt, de bière ou de miel) : vinaigre de fermentation obtenu par la fermentation alcoolique et acétique de denrées alimentaires contenant des hydrates de carbone.  1, record 4, French, - vinaigre%20de%20fermentation

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - acetification

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - ac%C3%A9tification

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Transformación de una sustancia en otra que contenga ácido acético: particularmente la del vino en vinagre.  2, record 5, Spanish, - acetificaci%C3%B3n

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Fermentation processes that require the presence of air.  3, record 6, English, - aerobic%20fermentation

Record number: 6, Textual support number: 1 OBS

During fermentation organic matter is decomposed in the absence of air(oxygen) ;hence, there is always an accumulation of reduction products, or incomplete oxidation products.... There are also many microbiological processes that go on in the presence of air while yielding incomplete oxidation products. Good examples are the formation of acetic acid(vinegar) from alcohol by vinegar bacteria, and of citric acid from sugar by certain molds....  4, record 6, English, - aerobic%20fermentation

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

fermentation : Transformation de la matière organique sous l'influence d'organismes microscopiques qui sécrètent des enzymes. [...] Elle peut se produire en l'absence d'oxygène libre (fermentation anaérobie, telle la transformation du sucre en alcool et en gaz carbonique sous l'influence des levures) ou à l'air libre (fermentation aérobie, telle la transformation de l'alcool en acide acétique, ou vinaigre).  3, record 6, French, - fermentation%20a%C3%A9robie

Record number: 6, Textual support number: 2 CONT

La fermentation de la matière végétale. On distingue deux types de fermentation : 1. La première a lieu à l'air libre : elle est appelée dégradation aérobie. L'activité de certaines bactéries provoque la décomposition de la matière végétale. Cette décomposition dégage du gaz carbonique et de l'ammoniaque. Elle donne un sous-produit solide, le compost, qui est un excellent engrais naturel. [...] 2. La fermentation méthanique.  4, record 6, French, - fermentation%20a%C3%A9robie

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.  1, record 8, English, - vinegar%20eel

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Actively fermenting must used to seed the rest of the must in the fermenters in order to start fermentation. Starters are commonly prepared with pure yeasts [in winemaking]  2, record 9, English, - starter

Record number: 9, Textual support number: 2 DEF

Material containing microorganisms used to induce a desired fermentation(as in making butter, cheese, or vinegar) and being either a sample of a natural population(as sour cream or vinegar) or a pure culture of a defined microorganism.  3, record 9, English, - starter

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Levain préparé avec des levures sélectionnées pour provoquer le départ d'une fermentation.  3, record 9, French, - pied%20de%20cuve

Record 9,  Textual support,  Spanish