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Vertaling van "filter wine " (Engels → Nederlands) :

TERMINOLOGIE

filter residue from wine | removing residue from wine | filter wine | remove residue from wine

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

wijn filteren

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

wine

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

wijn

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

http://eurovoc.europa.eu/drupa (...) [HTML] [2017-12-31]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

versterkte wijn [ likeurwijn | marsala | porto | sherry ]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

http://eurovoc.europa.eu/drupa (...) [HTML] [2017-12-31]

wine of superior quality [ quality wine produced in a specific region | quality wines psr | qwpsr | wine of designated origin ]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

kwaliteitswijn [ vqprd | wijn met benaming van oorsprong | wijn van gecontroleerde oorsprong ]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

http://eurovoc.europa.eu/drupa (...) [HTML] [2017-12-31]

hold a wine-tasting event | hold wine-tasting events | arrange wine-tasting events | host wine-tasting events

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

wijnproeverijen organiseren

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

EEC Committee for the Wine, Aromatic Wine, Sparkling Wine and Liqueur Wine Industries and Trade

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

EEG-Comité van de Nijverheid en de Handel in Wijnen, Gearomatiseerde Wijnen, Mousserende Wijnen, Likeurwijnen

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]

anticipate wine trends | foresee wine trends | stay abreast of a wine trend | stay abreast of wine trends

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

op de hoogte blijven van wijntrends

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

Implementation Committee for Aromatised wines, Aromatised Wine-based drinks and Aromatised Wine-product Cocktails

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

Uitvoeringscomité voor gearomatiseerde wijnen, gearomatiseerde dranken op basis van wijn en gearomatiseerde cocktails van wijnbouwprodukten

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]

quality wine produced in a specific region | quality wine produced in a specified region | quality wine psr | qwpsr [Abbr.]

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

in een bepaalde gebied voortgebrachte kwaliteitswijn | vqprd [Abbr.]

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]

Autism and facial port-wine stain syndrome

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

autisme, faciale wijnvlek

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

https://browser.ihtsdotools.or (...) [HTML] [2018-01-01]

IN-CONTEXT TRANSLATIONS

Filtering and centrifuging of wine lees shall not be considered as pressing where the products obtained are of sound, genuine and merchantable quality.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2017-12-31]

Filtrering en centrifugering van wijnmoer worden niet als persing beschouwd wanneer de verkregen producten van gezonde handelskwaliteit zijn.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2017-12-31]

https://eur-lex.europa.eu/lega (...) [HTML] [2017-12-31]

After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-05-07]

Aan het einde van de behandeling moet alle residuele enzymwerking geëlimineerd worden door de wĳn te filtreren (poriediameter: minder dan 1 μm).

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-05-07]

https://eur-lex.europa.eu/lega (...) [HTML] [2008-05-07]

1.1. The membranes shall be arranged alternately in a ‘filter-press’ type system or any other appropriate system separating the treatment (wine) and concentration (waste water) compartments.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-05-07]

1.1. De membranen woden afwisselend aangebracht in een systeem van het „filterpers”-type of in ieder ander geëigend systeem, met een afdeling voor de behandeling (wĳn) en een afdeling voor de concentratie (afvoerwater).

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-05-07]

https://eur-lex.europa.eu/lega (...) [HTML] [2008-05-07]

5. Maximum quantity to be used: 75 mg of enzyme preparation per litre of wine treated, not exceeding 375 units of urease per litre of wine. After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the opinion of the Scientific Committee for Food of 10 December 1998.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

De voor de behandeling van wĳn toegelaten urease moet in dezelfde omstandigheden vervaardigd zĳn als de urease waarop het op 10 december 1998 uitgebrachte advies van het Wetenschappelĳk Comité voor de menselĳke voeding betrekking had.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

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Filtering and centrifuging of wine lees shall not be considered as pressing where the products obtained are of sound, genuine and merchantable quality.

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-12-11]

Filtrering en centrifugering van wijnmoer worden niet als persing beschouwd wanneer de verkregen producten van gezonde handelskwaliteit zijn.

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-12-11]

http://www.europarl.europa.eu/ (...) [HTML] [2007-12-11]

Filtering and centrifuging of wine lees shall not be considered as pressing where the products obtained are of sound, genuine and merchantable quality.

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-12-11]

Filtrering en centrifugering van wijnmoer worden niet als persing beschouwd wanneer de verkregen producten van gezonde handelskwaliteit zijn.

http://www.europarl.europa.eu/ (...) (...) [HTML] [2007-12-11]

http://www.europarl.europa.eu/ (...) [HTML] [2007-12-11]

After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size < 1 µm).

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2000-07-23]

Aan het einde van de behandeling moet alle residuele enzymwerking geëlimineerd worden door de wijn te filtreren (poriediameter: minder dan 1 m).

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2000-07-23]

https://eur-lex.europa.eu/lega (...) [HTML] [2000-07-23]

1.1. The membranes are to be arranged alternately in a "filter-press" type system or any other appropriate system separating the treatment (wine) and concentration (waste water) compartments.

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2000-07-23]

1.1. De membranen woden afwisselend aangebracht in een systeem van het "filterpers"-type of in ieder ander geëigend systeem, met een afdeling voor de behandeling (wijn) en een afdeling voor de concentratie (afvoerwater).

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2000-07-23]

https://eur-lex.europa.eu/lega (...) [HTML] [2000-07-23]

Introduce 100 ml of filtered wine (or in the unfiltered state if the determination of hydrocyanic acid contained in any blue turbidity is also required), add approximately 5 mg of copper (II) chloride (3.2.2) and 10 ml of dilute sulphuric acid (3.2.1).

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1989-12-31]

Breng in de rondbodemkolf 100 ml gefiltreerde wijn (of niet gefiltreerde wijn, als ook het gehalte aan cyaanwaterstofzuur in de eventuele neerslag moet worden bepaald), voeg ongeveer 5 mg koper(II)chloride (3.2.2) en 10 ml verdund zwavelzuur (3.2.1) toe.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1989-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1989-12-31]

- For wines and musts: filter using a 0,45 µm membrane filter.- For rectified concentrated musts: use the solution obtained by diluting the rectified concentrated must to 40 % (m/v) as described in the chapter 'Total acidity', section 5.1.2., and filtering it using a 0,45 µm membrane filter.3.3.2.Chromatographic determination

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1989-12-31]

gebruik de verdunde oplossing verkregen zoals beschreven in punt 5.1.2 van hoofdstuk 11, ""Totaal zuur", verdun de gerectificeerde geconcentreerde most tot 40 % (m/v) en filtreer de aldus verkregen oplossing over een membraanfilter (0,45 µm).3.3.2. Chromatografie

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1989-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1989-12-31]

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Date index: 2023-05-14