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SUCRAGE [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2022-06-30

English

Subject field(s)
  • Biochemistry
  • Fruits and Vegetables (Types and Processing - Food Ind.)
CONT

Reconditioning at temperatures ranging from 50-64 °F (10-18 °C) for two to four weeks is required if the potatoes fail to produce light coloured chips and fries ... Reconditioned tubers should be processed within one month. If reconditioned tubers are stored for longer than 1 month, a condition called irreversible senescence sweetening may occur. This old age sweetening can not be reversed.

French

Domaine(s)
  • Biochimie
  • Fruits et légumes (Types et traitement - Alimentation)
CONT

Incidence des basses températures de stockage sur la qualité des pommes de terre destinées au marché du frais [...] les résultats de l'expérimentation, menée sur les variétés Bintje, Felsina, Santana et Saturna, confirment l'effet possible du facteur «maturité» sur le «sucrage à basses températures» comme sur le «sucrage de sénescence».

OBS

sénescence : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 1

Record 2 2012-09-21

English

Subject field(s)
  • Winemaking
DEF

Process of adding sugar to the must, or grape juice, before it ferments.

OBS

The purpose is not to make sweet wine, but one with a proper minimum alcoholic content.

Key term(s)
  • chaplilization
  • sugaring
  • addition of sugar

French

Domaine(s)
  • Industrie vinicole
DEF

[...] opération qui consiste à ajouter du sucre au moût.

CONT

La chaptalisation [...] [augmente] la teneur en alcool des vins [...]

Spanish

Campo(s) temático(s)
  • Industria vinícola
DEF

Práctica que consiste en la adición de azúcar al mosto para su enriquecimiento.

OBS

Método desarrollado por el francés Chaptal.

Save record 2

Record 3 2003-06-19

English

Subject field(s)
  • Biochemistry
  • Fruits and Vegetables (Types and Processing - Food Ind.)
CONT

Cold sweetening is a severe problem in the potato processing industry as a high sugar content leads to the occurrence of the Maillard reaction during frying, which is manifested by the undesired dark staining of potato chips and french fries.

French

Domaine(s)
  • Biochimie
  • Fruits et légumes (Types et traitement - Alimentation)
CONT

Le «sucrage» des pommes de terre pendant la conservation dépend de la variété, de la maturité des tubercules au moment de la mise en stockage, de la température et de la durée de conservation. Il est contrôlé par, au moins, trois mécanismes distincts ayant pour origine : - la disponibilité en saccharos à la récolte, liée à l'état de maturité, - le stockage à des températures inférieures à 10 ºC («sucrage de basses températures»), - le vieillissement physiologique («sucrage de sénéscence»).

Spanish

Save record 3

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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