Vertaling van "Top fermentation " (Engels → Nederlands) :

TERMINOLOGIE

top fermentation yeast | top yeast
bovengist

ale | high fermentation beer | top fermentation beer | top fermented beer
bier van hoge gisting | bovengegist bier | bovengistingsbier

high fermentation | top fermentation
bovengisting

assess the fermentation levels of tobacco leaves | judge fermentation levels of tobacco leaves | assess fermentation levels of tobacco leaves | test fermentation levels of tobacco leaves
gistniveaus van tabaksbladeren beoordelen

perform kiln fermentation of the tobacco leaves | perform the kiln fermentation of tobacco leaves | perform kiln fermentation of tobacco leaves | undertake kiln fermentation of tobacco leaves
tabaksbladeren fermenteren in de oven | tabaksbladeren laten gisten in de oven

execute stacking fermentation of tobacco leaves | perform the stacking fermentation of tobacco leaves | perform stacking fermentation of tobacco leaves | undertake stacking fermentation of tobacco leaves
tabaksbladeren gestapeld laten gisten

Non-fermenter
Non-fermentative Gram-negatieve bacillus

Lactose fermenter
Lactose fermenter

Non-lactose fermenter
Non-lactose fermenter

micro-computer [ desk-top | lap-top | microcomputer | personal computer | portable computer | Personal computer(STW) ]
microcomputer [ laptopcomputer | persoonlijke computer ]

IN-CONTEXT TRANSLATIONS

PDO ‘Arbois’, ‘Côtes du Jura’, ‘L’Etoile’, ‘Château-Châlon’: wine product exclusively made with grape varieties layed down in the national regulation: slow fermentation, aging in oak barrel without topping up for a minimum duration of six years.
BOB „Arbois”, „Côtes du Jura”, „L'Etoile”, „Château-Châlon”: wijnen die uitsluitend zijn gemaakt van wijndruivenrassen die in de nationale regelgeving zijn vastgesteld. trage gisting, rijping in eiken vaten gedurende minstens zes jaar, zonder dat de vaten worden bijgevuld.

For some specialty beers, like the top-fermenting beers with re-fermentation, for instance cask-conditioned beer and bottle-conditioned beer, such treatments are not possible because the present viable micro-organisms are part of the production process of those beers.
Voor sommige bierspecialiteiten, zoals hogegistingsbieren met hergisting, bijvoorbeeld vatbier en flessenbier, zijn dergelijke behandelingen niet mogelijk, omdat de aanwezige levensvatbare micro-organismen een onderdeel zijn van het productieproces van die bieren.