08:34 Jan 6, 2015 |
German to French translations [PRO] Wine / Oenology / Viticulture | |||||||
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| Selected response from: Birgit Müller Local time: 19:34 | ||||||
Grading comment
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Summary of answers provided | ||||
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3 +4 | trempe, moût |
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4 +2 | vendange foulée |
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3 | brassin/maische |
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4 -1 | maische |
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Discussion entries: 4 | |
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trempe, moût Explanation: "Most" is the fresh (young) wine from grapes (then it is called "Federweißer" or "Roter Sauser"), apples or pears. In southern Germany, only wine from apples or pears is called "Most". "Maische" is either the process (e.g. in wine making) or the residue. According to my research, "Maische" (in the sense of residue of the wine making process) is called "trempe" or "moût" in French. RIPASSO - traditionelles, in Italien [...] (Valpolicella) gebräuchliches Verfahren, junge Rotweine auf der Maische eines hochwertigeren Weins nachzuvergären, um so den Wein zu verbessern. weinwelt.coop.ch Le "ripasso" est un processus traditionnel, très [...] répandu en Italie (notamment dans la région de Valpolicella), qui consiste à ajouter le moût d'un grand vin à de jeunes rouges fermentés [...] afin d'en améliorer la qualité. weinwelt.coop.ch Source: linguee.de |
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