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 in fermentation or with fermentation arrested (excluding by the addition of alcohol, alcohol duty)
  2. Grape must (excluding in fermentation or with fermentation arrested or prevented, unfermented, alcohol duty)
  3. In fermentation or with fermentation arrested otherwise than by the addition of alcohol
  4. Other wine; grape must with fermentation prevented or arrested by the addition of alcohol
  5. Mutated wine, i.e. whose alcoholic fermentation is stopped by addition of neutral wine alcohol.
  6. fresh grape must with fermentation arrested by the addition of alcohol;
  7. Other wine; grape must with fermentation prevented or arrested by the addition of alcohol:
  8. grape must with fermentation arrested by the addition of alcohol, that is to say, a product:
  9. “Fresh grape must with fermentation arrested by the addition of alcohol” means a product which:
  10. Production of ethyl alcohol by fermentation, production of yeasts and spirits
  11. Other wine; grape must with fermentation prevented or arrested by the addition of alcohol:– Regulation (EC) No 1493/1999 [51]
  12. Thus the fermentation is very slow and it becomes paralyzed when the alcohol wealth is of 15-16o, being left about a 160-200 g/l of sugars without fermentation.
  13. 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
  14. 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.
  15. 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