en

crust

1

Erialasõnastikud

EKI terminibaas Esterm

ID 698243 Viimati muudetud 30.12.2004
Vaata sõnakogu
Vaata sõnakogu
Valdkond viinamarjakasvatusalkohoolsed ja mittealkohoolsed joogid
sade eelistatud
sete
sagu
dépot en croute
Farbdepot
(viinipullon sisäpinnalle kiinnittyvä tumma kypsytyksen aikana syntyvä sakka)
  • vedeliku põhja vajunud tahke aine
  • Veini homogeenne looduslik kõrvaltoode. Pudelis moodustavad sademe lagunevad ja veinist laagerdumisel väljakihistuvad tahked ained: valgel veinil tavaliselt veinikivi ehk kristalliseerunud happed, punastel veinidel tekib sade tartarhappe, tanniinide ja antotsüaniidide lagunemisel.
  • colouring matter and other substances deposited by some red wines during ageing in bottles and which adhere to the inner surface of the bottle
sade eelistatud
Näited
  • 1. Enamik tootjaid näeb palju vaeva veini filtreerimise, klaarimise ja steriliseerimisega, tagamaks veini täielikku selgust. Mõni valmistaja, kelle veinid sisaldavad mingil määral sadet, soovitab veine enne tarvitamist dekanteerida.
  • 2. Punastel veinidel on põhjas sageli sade.
sete
sagu
sadestis
crust
Näited
  • The recommendations to the consumer as to the use of the wine within the meaning of Articles 2 (2) (g), 11 (2) (h), 25 (2) (e) and 26 (2) (i) of Regulation (EEC) N° 2392/89 shall comprise those relating to: - the dishes with which the wine concerned may be served, - the manner of serving the wine for consumption, - the handling of a wine which has a certain amount of crusts, - the acceptability of the wine for religious purposes, - the storage of wine.
dépot en croute
dépot
Farbdepot
Bodensatz
(viinipullon sisäpinnalle kiinnittyvä tumma kypsytyksen aikana syntyvä sakka)
sakka
osadok

EKI terminibaas Esterm

ID 704706 Viimati muudetud 01.07.2018
Vaata sõnakogu
Vaata sõnakogu
Valdkond toiduained, tootmine, tooted, kaubanduspiim
juustukoorik eelistatud
cheese rind eelistatud
rind
  • rind - the outer layer formed from the cheese itself, having a distinctly more solid consistency and a distinctly darker colour
  • rind - a hard coating caused by the desiccation of the surface of the cheese
juustukoorik eelistatud
koorik
cheese rind eelistatud
Näited
  • The level of refund for cheeses is calculated for products intended for direct consumption; whereas the cheese rinds and cheese wastes are not products intended for this purpose; whereas, to avoid any confusion in interpretation, it should be specified that there will be no refund for these products which fall within heading No 04.04.
rind
Näited
  • Pieces packed in vacuum or in inert gas, rind (4) (a) on at least one side, of a net weight of into less than 1 kg but less than 5 kg and of a free-at-frontier value of not less than 387,06 ECU but less than 411,24 ECU per 100 kg net weight ...
crust
Näited
  • The expression 'cured cheeses' means cheeses which have been treated or cured by biological agents such as moulds, yeast or other organisms which have caused a visible crust to form on the surface of the cheese.
Käserinde

EKI terminibaas Esterm

ID 718413 Viimati muudetud 30.12.2004
Vaata sõnakogu
Vaata sõnakogu
Valdkond leather industry
crust
Näited
  • For the purposes of headings 41.04 to 41.06, the term “crust” includes hides and skins that have been retanned, coloured or fat- liquored (stuffed) prior to drying.
  • Once the skins have been dried, they are taken to the Crust Warehouse for sorting. The name crust is coming from the fact the skins are very hard at this time having only had a basic tannage and minimal oiling. It is worth noting at this stage that skins are often bought or sold in the crust. This happens with many different types of skin from all over the world, but especially in the case of skins from the tropical areas of the world. The reason for this is that in hot humid climates, tanning the leather is the safest method of preserving the skins from rotting. In the case of bookbinding leathers, the two main sources of goatskins come from India and Nigeria, and are both sold in the crust state. Whilst this does give that advantage of skins generally free from the problems of putrefaction, the buyer is limited in the type of tannage offered, and therefore in the end product that can be produced.
en croûte

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