Betekenis van:
fermentation alcohol

fermentation alcohol
Zelfstandig naamwoord
  • kleurloze, niet consumptieve alcohol
  • the intoxicating agent in fermented and distilled liquors; used pure or denatured as a solvent or in medicines and colognes and cleaning solutions and rocket fuel; proposed as a renewable clean-burning additive to gasoline

Synoniemen

Hyperoniemen

Hyponiemen


Voorbeeldzinnen

  1. Grape must (excluding in fermentation or with fermentation arrested or prevented, unfermented, alcohol duty)
  2. In fermentation or with fermentation arrested otherwise than by the addition of alcohol
  3. Other wine; grape must with fermentation prevented or arrested by the addition of alcohol
  4. Mutated wine, i.e. whose alcoholic fermentation is stopped by addition of neutral wine alcohol.
  5. fresh grape must with fermentation arrested by the addition of alcohol;
  6. Quality wine and grape must with fermentation prevented or arrested by the addition of alcohol, v.q.p.r.d. of an alcoholic strength of ≤ 15 % excluding white wine and sparkling wine
  7. Wine of ‘Málaga’ PDO, that comes from a very incomplete fermentation, because before it begins the must is added with a 7 % of wine alcohol.
  8. Quality wine and grape must with fermentation prevented or arrested by the addition of alcohol, v.q.p.r.d. of an alcoholic strength of ≤ 15 % excluding white wine and sparkling wine
  9. The product is obtained from grape must to which beet sugar and ethyl alcohol, derived from maize are added, during the fermentation.
  10. Other wine, grape must with fermentation prevented or arrested by the addition of alcohol, in containers holding more than 2 litres
  11. Quality wine/grape must with fermentation prevented or arrested by the addition of alcohol, v.q.p.r.d. of an alcoholic strength of ≤ 15 % excluding white wine and sparkling wine
  12. Wine and grape must with fermentation prevented or arrested by the addition of alcohol, of an alcoholic strength ≤ 15 % (excluding white wine and sparkling wine v.q.p.r.d.)
  13. All authorised oenological practices shall exclude the addition of alcohol, except for practices related to obtaining fresh grape must with fermentation arrested by the addition of alcohol, liqueur wine, sparkling wine, wine fortified for distillation and semi-sparkling wine.
  14. the density of fresh grape must with fermentation arrested by the addition of alcohol must be expressed in grams per cm3 and the actual alcoholic strength of that product must be expressed in % volume. and tenths of % volume;
  15. Wine/grape must with fermentation prevented or arrested by the addition of alcohol, put up with pressure of CO2 in solution ≥ 1 bar < 3, at 20 oC (excluding sparkling wine)