fermente – English Translation – Keybot Dictionary

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Show textShow cached sourceOpen source URL	Délicat, fruité et légèrement moelleux, le Pineau Brillet Blanc Prestige est l’assemblage parfait du jus frais et légèrement fermente des raisins de Charente et des fines eux-de-vie de Cognac...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cognatheque.com as primary domain	Delicate, dry and fruity, Pineau BRILLET Blanc Prestige is the perfect blend of fresh, young wine and fine Cognac...

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Les Acadiens utilisaient du seigle, des pousses de sapin, des pissenlits et des cônes de houblon comme ingrédients de base pour leur bière et y ajoutaient de l’eau, de la levure et du sucre. On laissait reposer le mélange pendant plusieurs jours pour qu’il fermente.

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The brewing of spruce and other types of beer has a long history in Canada. It was a common beverage in both British and French forts across the country as early as the 18th century, and was certainly enjoyed by the Acadians who settled near Fort Beausejour – Fort Cumberland National Historic Site. Acadians used rye, wheat, fir tree shoots, dandelions and hops as a base for their beer, and added water, yeast and sugar. The mixture was set aside to ferment for several days. Similar to a root or ginger beer, the amount of sugar or molasses used in the recipe will help to determine the drink’s alcohol content.

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La distillerie d’Omnicane fermente actuellement la mélasse produite par la raffinerie de sucre et distille le liquide fermenté pour le transformer en bioéthanol, notamment utilisé dans l’agro-industrie, le secteur pharmaceutique ou comme carburant.

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August 7, 2017 – Petronas’decision to cancel its Pacific NorthWest LNG project is a blow to the growth outlook for Canada’s largest shale play, eliminating a potentially huge source of future gas demand. Gas from the Montney shale play in western Canada would have supplied the C$36 billion ($28.7 billion) project in northern British Columbia. The project, majority-owned by Malaysia’s Petronas, would then have shipped 12 megatonnes per year of liquefied natural gas to Asia. Instead, state-owned Petroliam Nasional Bhd (Petronas) subsidiary Progress Energy will keep developing and selling gas from its vast Montney position into a North American market where prices have been languishing at historically low levels.

  pacmusee.qc.ca  

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En écho à ces textes, l’exposition présente, au cœur de l’exposition, un des symboles de la culture du vin en Gaule : le dolium, une immense jarre de terre cuite dans laquelle le jus de raisin fermente pour devenir du vin.

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Long-ago texts also show that wine making was lucrative, but already highly demanding and specialized. They are filled with tips on choosing the proper site, working the soil and planting the vines in rows … everything possible had to be done to grow healthy vines and produce good-quality wine. Today’s wine producers will certainly be able to relate to many of these ancient instructions. And as a concrete example of these texts, on a platform in the centre of the exhibition visitors will see one of the symbols of Gallic wine production: a dolium, a large terracotta jar in which grape juice was fermented and turned into wine. Around the platform, the steps in Gallic wine making are explained, including the fact that during vinification, herbs and spices like fenugreek, oris root, salt and pepper were commonly added to flavour the wine.

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Cette catégorie – souvent la plus prisée et la plus chère – représentait 45 pour cent de la production en 2016, suivie du poisson congelé (31 pour cent), du poisson préparé et mis en conserve (12 pour cent) et du poisson séché, salé, saumuré, fermenté et fumé (12 pour cent).

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Live, fresh or chilled is often the most preferred and highly priced form of fish and represents the largest share of fish for direct human consumption, 45 percent in 2016, followed by frozen (31 percent), prepared and preserved (12 percent) and cured (dried, salted, in brine, fermented smoked) (12 percent). Freezing represents the main method of processing fish for human consumption; it accounted for 56 percent of total processed fish for human consumption and 27 percent of total fish production in 2016.

  cbsa-asfc.gc.ca  

Show textShow cached sourceOpen source URL	Nota : Lorsqu'on soupçonne que l'échantillon fermente, la fermentation doit être arrêtée avant que l'échantillon ne soit envoyé à la DTSL aux fins d'analyse. Veuillez téléphoner à la DTSL - Section des boissons alcooliques et des produits du tabac au 613-954-9944 pour obtenir d'autres instructions sur les échantillons qui fermentent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cbsa-asfc.gc.ca as primary domain	Note: If it is suspected that the sample is fermenting, the fermentation must be stopped before the sample is sent to LSSD for analysis. Please call LSSD - Alcohol and Tobacco Section at 613-954-9944 for further instructions concerning fermenting samples.

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Show textShow cached sourceOpen source URL	- La préparation du kimchi peut prendre du temps puisqu'il faut attendre que le chou fermente. Bien sûr, de nombreuses personnes préfèrent le goût du kimchi frais qui n'a pas encore fermenté. Si vous préférez un goût moins fort, vous pouvez donc manger le kimchi juste après l'avoir préparé, ou après seulement une journée de fermentation.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine japancentre.com as primary domain	- Making kimchi can be slightly time-consuming due to the time you have to wait for the cabbage to start fermenting. Of course, many people prefer the taste of fresh kimchi which hasn’t been fermented. If you prefer a less strong taste you can eat the kimchi immediately after you make it or after just one day of fermenting.

  opendata.interieur.gov.tn  

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L'installation, qui constitue un bel exemple de recyclage en boucle fermée, permet de récupérer désormais la poudre fluorescente, le verre sodocalcique et les culots de façon encore plus efficace en vue d'être réutilisés. Aux Pays-Bas, Bio Power Alphen, un fermenteur novateur qui fermente et composte, situé à Alphen-sur-Rhin, a officiellement été inauguré.

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Indaver continuously improves its treatment facilities in order to further enhance material recovery. In 2015, Indaver Relight in Doel commissioned its new IndaTube facility. This plant, a fine example of a closed loop, now recovers fluorescence powder, lime glass and the metal caps even more efficiently for re-use. In the Netherlands, Bio Power Alphen in Alphen aan den Rijn was officially opened. An innovative digester that ferments and composts, this facility enables us to recover 4 raw materials: compost, biomass, green gas and liquid CO2.

  editions.louvre.fr  

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est facile à identifier, comment interpréter l’assemblée de héros réunie, sur l’autre face, autour d’Athéna et d’Héraclès ? L’ouvrage répond à ces questions en s’approchant au plus près de cette œuvre élaborée au cours d’une décennie où fermente l’esprit classique et où s’affirme, à Athènes, le pouvoir de Périclès.

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Was the Niobides Painter copying a mural when he decorated a krater around 460-450 BC? While the scene of Apollo and Artemis decimating the children of Niobe is easy to identify, how is the figure of Heracles surrounded by Athena and heroes in arms shown on the other side to be interpreted? This book answers these questions through close examination of a work created during a decade when classical thought was in a ferment and Pericles asserted his power in Athens.

  wemakeit.com  

Show textShow cached sourceOpen source URL	Donc envoyez-moi un set de plantage avec des grains de café éthiopien que je puisse faire ma plantation de café chez moi. J’attends trois ans que ça pousse, je collecte les cerises, je les dépulpe, les lave, les fermente, torréfie mon café, le moud, l’infuse, et... j’ai mon Cold Brew!
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine wemakeit.com as primary domain	Sounds awesome! But I want to start from the scratch. Please send me a planting set with soil and green coffee seeds from Ethiopia. I plant my own little coffee plantation, wait three years until the coffee trees begin to bear coffee cherries, then harvest the ripe cherries, depulp them, let the beans dry to roast and grind them coarsley – all that to brew my own Cold Brew!

  www.cbsa-asfc.gc.ca  

Show textShow cached sourceOpen source URL	Nota : Lorsqu'on soupçonne que l'échantillon fermente, la fermentation doit être arrêtée avant que l'échantillon ne soit envoyé à la DTSL aux fins d'analyse. Veuillez téléphoner à la DTSL - Section des boissons alcooliques et des produits du tabac au 613-954-9944 pour obtenir d'autres instructions sur les échantillons qui fermentent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cbsa-asfc.gc.ca as primary domain	Note: If it is suspected that the sample is fermenting, the fermentation must be stopped before the sample is sent to LSSD for analysis. Please call LSSD - Alcohol and Tobacco Section at 613-954-9944 for further instructions concerning fermenting samples.

  borde.fr  

Show textShow cached sourceOpen source URL	Les sauvignons et les chenins subissent avant le pressurage une courte macération pelliculaire, qui favorise l’extraction des arômes. Le moût fermente ensuite en barrique où il restera durant tout son élevage.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine domainebovard.com as primary domain	Before pressing, Sauvignon and Chenin grapes undergo brief maceration in their skins to bring out their aromas. The must then ferments in wood where the wine is also raised with only the occasional racking to disturb it. To maximize the freshness and fruitiness of these wines, they do not undergo malolactic fermentation.

  www.asfc.gc.ca  

Show textShow cached sourceOpen source URL	Nota : Lorsqu'on soupçonne que l'échantillon fermente, la fermentation doit être arrêtée avant que l'échantillon ne soit envoyé à la DTSL aux fins d'analyse. Veuillez téléphoner à la DTSL - Section des boissons alcooliques et des produits du tabac au 613-954-9944 pour obtenir d'autres instructions sur les échantillons qui fermentent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine asfc.gc.ca as primary domain	Note: If it is suspected that the sample is fermenting, the fermentation must be stopped before the sample is sent to LSSD for analysis. Please call LSSD - Alcohol and Tobacco Section at 613-954-9944 for further instructions concerning fermenting samples.

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À moins d’avoir une grand-mère coréenne, vous n’avez probablement pas grandi avec l’odeur du chou aux épices qui fermente à la maison. Et c’est vraiment dommage! Cette macération aux propriétés sudatoires et digestives accompagne la plupart des mets coréens.

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Unless your grandmother was Korean, you probably didn’t grow up with spicy cabbage fermenting in your home. And that’s a shame, really. The sweat-inducing, digestion-aiding ferment is served with almost every Korean meal. In fact, the Korean Food Research Institute estimates that the average adult Korean consumes more than 91 pounds of kimchi per year, about a quarter pound per day. That’s like a hamburger of fermentation!

  cbsa.gc.ca  

Show textShow cached sourceOpen source URL	Nota : Lorsqu'on soupçonne que l'échantillon fermente, la fermentation doit être arrêtée avant que l'échantillon ne soit envoyé à la DTSL aux fins d'analyse. Veuillez téléphoner à la DTSL - Section des boissons alcooliques et des produits du tabac au 613-954-9944 pour obtenir d'autres instructions sur les échantillons qui fermentent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cbsa.gc.ca as primary domain	Note: If it is suspected that the sample is fermenting, the fermentation must be stopped before the sample is sent to LSSD for analysis. Please call LSSD - Alcohol and Tobacco Section at 613-954-9944 for further instructions concerning fermenting samples.

  gameinfo.euw.leagueoflegends.com  

Show textShow cached sourceOpen source URL	Quand vous réactivez la compétence ou au bout de 4 sec, le fût explose, infligeant 80/120/160/200/240 (+60% de la puissance) pts de dégâts magiques aux ennemis proches et réduisant leur vitesse de déplacement de 40/45/50/55/60% pendant 2 sec.Les dégâts et la force du ralentissement augmentent au fur et à mesure que le fût fermente, jusqu'à 150% au bout de 2 sec.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine gameinfo.euw.leagueoflegends.com as primary domain	Gragas rolls his cask to a location. When reactivated, or after 4 seconds, the cask will explode, dealing 80/120/160/200/240 (+60% Ability Power) magic damage to nearby enemies and slowing their movement speed by 40/45/50/55/60% for 2 seconds.The damage and slow amount increase as the cask ferments, up to 150% after 2 seconds. Deals 70% damage to minions.

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Show textShow cached sourceOpen source URL	Élaboré selon la méthode traditionnelle de macération carbonique, également appelé “Primer” pour être le premier vin de la nouvelle année. Vendange manuelle dans nos propres vignobles. La grappe de raisin entière fermente dans un réservoir en acier à température contrôlée.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine ilovewine.es as primary domain	This wine is made using the traditional carbonic maceration method, which is also known as “Primer” meaning the first wine of the year to be made. The grapes are selected and harvested by hand from the winery's own vineyards. Entire bunches of grapes (including the stem) are put into a stainless steel tank. The fermentation takes place at a controlled temperature.

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La STEENBRUGGE Blond subit une deuxième fermentation en bouteille. Au cours du processus de mise en bouteilles, on ajoute un peu de sucre et de levure, qui fermente en alcool et en gaz carbonique dans la « salle chaude ».

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STEENBRUGGE Blond undergoes a second fermentation in the bottle. During filling, some sugar and yeast are added which ferment into alcohol and carbon dioxide gas in the “hot chamber”. This gives bottled beers a slightly higher alcohol content than the same beer from the keg. The yeast sediment at the bottom of the bottle protects the beer against oxidation, thus preventing rapid ageing of the taste.

  www.asfc-cbsa.gc.ca  

Show textShow cached sourceOpen source URL	Nota : Lorsqu’on soupçonne que l’échantillon fermente, la fermentation doit être arrêtée avant que l’échantillon ne soit envoyé à la DTSL aux fins d’analyse. Veuillez téléphoner à la DTSL – Section des boissons alcooliques et des produits du tabac au 613-954-9944 pour obtenir d’autres instructions sur les échantillons qui fermentent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine asfc-cbsa.gc.ca as primary domain	Note: If it is suspected that the sample is fermenting, the fermentation must be stopped before the sample is sent to LSSD for analysis. Please call LSSD – Alcohol and Tobacco Section at 613-954-9944 for further instructions concerning fermenting samples.

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Show textShow cached sourceOpen source URL	Il définit la quantité maximale de biogaz pouvant être produite à partir d’une matière première donnée. La matière première est incubée à 52 °C (thermophile) ou 37 °C (mésophile) et fermente par lot. Le volume de biogaz produit est mesuré et la quantité de méthane (CH4) et de dioxyde de carbone (CO2) est définie.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine ows.be as primary domain	Determines the maximum amount of biogas that can be produced from a given feedstock. The feedstock is incubated at 52°C (thermophilic) or 37°C (mesophilic) and is left to ferment batch wise. The volume of the biogas produced is measured and the amount of methane (CH4) and carbon dioxide (CO2) determined. This test provides a first estimation of a substrate’s potential for anaerobic digestion.

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Show textShow cached sourceOpen source URL	L’entreprise vinicole Okunoda est un domaine situé dans la ville de Koshu, préfecture de Yamanashi, qui fait pousser et fermente son propre raisin. Le Chardonnay qui y est produit possède un goût complexe avec son amertume équilibrée, ses arômes généreux de fruitset sa légère acidité.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine thewonder500.com as primary domain	The Okunota Budoshu Jozo domaine-style winery in the city of Koshu, Yamanashi prefecture is a complete operation that cultivates grapes and brews wine. The wine produced with Chardonnay grapes from their own vineyard is complex, woven with a comfortable sourness, a rich, fruity flavor, and a tinge of bitterness. The deep flavor produced by the terroir has world-class personality.

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Show textShow cached sourceOpen source URL	a) ne fermente pas;
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine omaf.gov.on.ca as primary domain	Ontario No. 1

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La STEENBRUGGE Blond subit une deuxième fermentation en bouteille. Au cours du processus de mise en bouteilles, on ajoute un peu de sucre et de levure, qui fermente en alcool et en gaz carbonique dans la « salle chaude ».

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STEENBRUGGE Blond undergoes a second fermentation in the bottle. During filling, some sugar and yeast are added which ferment into alcohol and carbon dioxide gas in the “hot chamber”. This gives bottled beers a slightly higher alcohol content than the same beer from the keg. The yeast sediment at the bottom of the bottle protects the beer against oxidation, thus preventing rapid ageing of the taste.

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Show textShow cached sourceOpen source URL	Le vin fermente en tonneau et nous nous retrouvons au coin du feu pour partager une bonne garbure béarnaise.
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Show textShow cached sourceOpen source URL	Le grain mélangé est ensuite isolé de tout oxygène en le stockant dans un récipient ou un sac poubelle hermétiques et fermente à température ambiante.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine humboldtseeds.net as primary domain	The bokashi itself has its own unique smell reminiscent of beer and wine fermentation because similar microbes are present, most notably yeast and lactic acid bacteria.

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Show textShow cached sourceOpen source URL	Ne fermente pas
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine fpaq.ca as primary domain	Does not ferment

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Show textShow cached sourceOpen source URL	Cette levure est caractérisée par une finition maltée et un arôme équilibré. Fermente bien, produit peu de soufre et peu de diacétyle.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine brouwland.com as primary domain	This yeast is characterised by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulphur, and low diacetyl.

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Show textShow cached sourceOpen source URL	Ça fermente au fond du lac
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine myscience.ch as primary domain	Bubbling sediments

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Après quelques jours de froid intense, le moût concentré, représentant 45% de la quantité initiale de jus, est recueilli par gravité. Le nectar est ensuite placé en cuves d’inox, où il fermente au moins 6 mois, à basse température, avant d’être finalement embouteillé.

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It really is the same process as for Ice Cider but, lighter. In the Fall, very ripe apples are handpicked and stored at cool temperatures until the end of December. Once winter arrives, the fruit is pressed and the juice obtained is placed outside in the intense January cold. During crystallization, the water separates from the sugars by natural cryoconcentration. After few days of intense cold, concentrated must, representing 45% of the initial quantity of juice, is collected by gravity. The extracted must is then placed in stainless steel tanks where it ferments at least six months at low temperatures before being bottled.

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Avec ses maisons en bois typiques, noircies par le soleil, Grimentz mérite bien son surnom de «village de carte postale». Le centre authentique et sa Bourgeoisie, qui abrite la cave où fermente le vin du Glacier, mérite une visite spéciale (arrêt CarPostal Grimentz, poste).

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From Vissoie the Grimentz–Moiry Route makes its way far into Val d’Anniviers to Grimentz and on to the Moiry dam. Tradition is solidly rooted in Val d’Anniviers; the famous cow fights are one example. Situated at the fork of Val d’Anniviers, Vissoie is the gateway to the valley’s four ski areas and numerous hiking trails. A medieval tower, St. Euphémie church, and the crypt of the chapel Notre Dame de la Compassion bear witness to the history of this charming mountain village (PostBus stop Vissoie, Post Office). In Val de Moiry the post bus passes through the peaceful hamlets of Mayoux and St. Jean. Because of its characteristic sun-blackened buildings Grimentz was dubbed “the postcard village”. The major attraction in the authentic village center is the Burgher House, not to mention the glacier wine ageing in its cellar (PostBus stop Grimentz, Post Office). Hikers find everything they could wish for, from a stroll to the Moiry reservoir where you can tour the inside of the dam, to a hike up to Moiry glacier with its spectacular icefall. In the summertime post bus service is available all the way to the glacier. The challenging Grand Raid mountain bike race takes the participants from Verbier to Grimentz. In winter the Grimentz ski area offers optimal snow conditions as well as a snow park and cross-country ski trails.