Translation of "Mazerieren" in English

Instead, the zests macerate said citrus fruits in neutral grain alcohol.

After harvesting, the grapes macerate on their skins.

After harvesting, the grapes macerate with the skins for 15 days.

Spirits (preceded by the name of the fruit), produced by maceration and distillation are spirit drinks:

The minimum alcoholic strength by volume of Spirits (preceded by the name of the fruit), produced by maceration and distillation shall be 37,5%.

This sub-group includes units exclusively or primarily engaged in macerating, degumming and washing waste silk, combing waste silk (in some countries known as 'shappe') or carding the waste in question (noil silk).

They are usually rectangular or circular with grooves on one or both sides to macerate the fibers.

Since cider is the basis for all our liqueurs (in which we macerate fruit), as well as for herb and carob brandy, we produce it in much greater quantities than other distillates.

Since this grape variety is a mutation of Pinot Noir and this is not a true white grape variety, it is sufficient to macerate its grapes for several hours on the skin, so that they give their color.

Herbal teas consist exclusively of one or more herbal drugs intended for oral aqueous preparations by means of decoction, infusion or maceration.

After the alcoholic fermentation for 10 days, the musts macerate on the skins for another 10 to 12 days.

After an extremely gentle pressing, the skins macerate in must, fermentation takes place at a controlled temperature of 18 to 20°C, ageing takes place for 12 to 15 months in small French oak barrels.

After manual harvesting, the grapes macerate for 10 to 12 days at a controlled temperature of 28-30°.

Ultreia Cova de la Raposa fermented in 500 liter barrels with the whole bunch with its own yeasts, allowing it to macerate for 90 days.

In the 1970s and 1980s a group of Barolo producers led by the likes of Ceretto, Paolo Cordero di Montezemolo, Elio Altare, and Renato Ratti, began to make Barolo that was more suited to international tastes by spending less time fermenting and macerating the wine while also using much more modern techniques to minimise the harsher tannins that were less compatible with international tastes.

Mash: It is produced by the "milling" (squeezing) of the grapes. Afterwards, the juice and the solid components (shells, grape-kernels, sometimes also the rispenes) are macerated together in a container, tank or tub.

To the extent possible, should always favor the mother-macerate (MM) to avoid counting drops per hundred, because you will ingest less alcohol and be less costly than ten vials macerate 1D!

Let macerate for 1 the 2 days, depends on how you want your bitter liqueur.

The grapes macerate between 48 and 72 days to obtain a better tannin content, followed by fermentation, second malolactic fermentation and aging in the stainless steel tank.

It is then diluted according to the principles in association Hanemanhiens water-glycerine-alcohol while macerate buds are immediately immersed in water-glycerin combination alcohol.

Katrin Wind carefully selects the burgundy grapes and lets them macerate cold for several days before the fermentation is started.

However, many producers prefer to leave the grape juice and skins to macerate for several hours before pressing.

After manual harvesting in a perfectly ripened state between the end of September and the beginning of October, the grapes macerate and ferment at controlled temperature for 10 to 12 days, the must is then transferred to concrete tanks where malolactic fermentation takes place.

In rare cases the berries macerate in their own juice a few hours, giving it some more structure, littletannins and a delicate bitter aftertaste.

The grapes macerate at cold temperatures for about 8 hours to obtain the pink nuances, ideal for the subsequent fermentation.

After the manual harvest the grapes macerate for 7 days at cooler temperature before the natural fermentation of the grapes own yeast is activated.

The finger splint with natural temperature control prevents perspiration and therefore also unpleasant moisture congestion, so that it cannot macerate and itch.