TERMIUM Plus®

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MAISCHE [5 records]

Record 1 2000-11-29

English

Subject field(s)
  • Brewing and Malting
  • Beverages
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.

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.

French

Domaine(s)
  • Brasserie et malterie
  • Boissons (Industrie de l'alimentation)
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.

Spanish

Save record 1

Record 2 1997-12-29

English

Subject field(s)
  • Brewing and Malting

French

Domaine(s)
  • Brasserie et malterie

Spanish

Save record 2

Record 3 1997-12-29

English

Subject field(s)
  • Brewing and Malting
  • Industrial Techniques and Processes
  • General Scientific and Technical Vocabulary

French

Domaine(s)
  • Brasserie et malterie
  • Techniques industrielles
  • Vocabulaire technique et scientifique général

Spanish

Save record 3

Record 4 1997-12-29

English

Subject field(s)
  • Brewing and Malting

French

Domaine(s)
  • Brasserie et malterie

Spanish

Save record 4

Record 5 1997-12-29

English

Subject field(s)
  • Brewing and Malting
  • Industrial Techniques and Processes

French

Domaine(s)
  • Brasserie et malterie
  • Techniques industrielles

Spanish

Save record 5

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