TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
EMPATAGE [3 records]
Record 1 - internal organization data 2008-10-10
Record 1, English
Record 1, Subject field(s)
- Chemistry
Record 1, Main entry term, English
- first change
1, record 1, English, first%20change
correct, standardized
Record 1, Abbreviations, English
Record 1, Synonyms, English
- killing 1, record 1, English, killing
correct, standardized
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
The conversion by saponification of fatty matter, to produce a soap mass which has a homogeneous appearance. [Definition standardized by ISO.] 2, record 1, English, - first%20change
Record number: 1, Textual support number: 1 OBS
first change; killing: terms standardized by ISO. 3, record 1, English, - first%20change
Record 1, French
Record 1, Domaine(s)
- Chimie
Record 1, Main entry term, French
- empâtage
1, record 1, French, emp%C3%A2tage
correct, masculine noun, standardized
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Passage, par saponification, des matières grasses à l'état de masse savonneuse en apparence homogène. [Définition normalisée par l'ISO.] 2, record 1, French, - emp%C3%A2tage
Record number: 1, Textual support number: 1 OBS
empâtage : terme normalisé par l'AFNOR et l'ISO. 3, record 1, French, - emp%C3%A2tage
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2001-08-10
Record 2, English
Record 2, Subject field(s)
- Industrial Techniques and Processes
- Brewing and Malting
Record 2, Main entry term, English
- mashing
1, record 2, English, mashing
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
The converting of starch in cereals, potatoes, etc., into sugar by the action of amylase enzymes of malt, and the accompanying breakdown of proteins by the protease enzymes of the malt, in the manufacture of alcohol or alcoholic beverages. 2, record 2, English, - mashing
Record 2, French
Record 2, Domaine(s)
- Techniques industrielles
- Brasserie et malterie
Record 2, Main entry term, French
- brassage
1, record 2, French, brassage
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- trempage 1, record 2, French, trempage
correct, masculine noun
- vaguage 1, record 2, French, vaguage
correct, masculine noun
- empâtage 2, record 2, French, emp%C3%A2tage
correct, masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Suite d'opérations consistant à mélanger la mouture de malt avec l'eau de fabrication et à procéder ensuite à des hydrolyses du maische ou salade formée par les enzymes du malt. 3, record 2, French, - brassage
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2000-11-29
Record 3, English
Record 3, Subject field(s)
- Brewing and Malting
- Beverages
Record 3, Main entry term, English
- mash
1, record 3, English, mash
correct, noun
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
The malt is ground to a coarse grist, is weighed, and is placed in a mash tub, or mash tun, and then water is added. The prepared cereal mash usually is cooked to liquefy the starch and then is added to the malt fraction. The malt's enzymes convert the starch into fermentable sugars -- maltose and dextrin. 2, record 3, English, - mash
Record number: 3, Textual support number: 2 CONT
Mixing the mash. The milled malt, called grist, is mixed with water, providing conditions in which starch, other molecules, and enzymes are dissolved and rapid enzyme action takes place. 3, record 3, English, - mash
Record 3, French
Record 3, Domaine(s)
- Brasserie et malterie
- Boissons (Industrie de l'alimentation)
Record 3, Main entry term, French
- trempe
1, record 3, French, trempe
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
- salade 2, record 3, French, salade
correct, feminine noun
- maische 3, record 3, French, maische
correct, feminine noun
- empâtage 4, record 3, French, emp%C3%A2tage
correct, masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
L'empâtage commence par le mélange de l'eau de fabrication et de la mouture de malt [...] Ce mélange est appelé salade ou Maische (en allemand). La salade subit au cours de l'empâtage toute une série de réactions enzymatiques (action des amylases, des protéases, [...]) En particulier, l'amidon du malt est liquéfié puis saccharifiée par les amylases. 5, record 3, French, - trempe
Record 3, Spanish
Record 3, Textual support, Spanish
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