pasteurization

Lemma

pasteurization

Etichetta di dominio

EN

Etichetta grammaticale

n.

Definizione

The process of partial sterilization by heating. 1

Nota

Heat sterilization techniques have improved greatly since the early versions of pasteurization, which often resulted in burnt or cooked flavours in wines treated, particularly those that had not been subjected to complete clarifications. Wines are pasteurized by rapid heating to about 85 °C / 185 °F for one minute, quick cooling, and return to storage tank or bottling line. Keeping the wine longer, for up to three days, at about 50 °C / 122 °F is used to coagulate heat-unstable proteins and to speed ageing in low-quality red dessert wines. Flash pasteurization may also be effected by heating to temperatures as high as 95 °C for a few seconds, followed by rapid cooling. 2

Contesto

Pasteurization is mainly used to protect the wine against bacteria spoilage. 3

Trascrizione fonetica

UK [ˌpɑːst(ʃ)ərʌɪˈzeɪʃn], US [ˈˌpæst(ʃ)ərəˈzeɪʃ(ə)

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

1881, after Louis Pasteur (1882-95), Fr. Chemist and bacteriologist, who invented the process of heating food, milk, wine etc…, to kill most of the micro-organisms in it; distinguished from sterilization, which involves killing all of them. 5

Etichetta di paese
ND
Ente

Università degli studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea per Traduttori e Interpreti.

Data della scheda
Fri Nov 23 00:00:00 2007
Autore

Sara Righetti, rev. Chiara Barbagianni

Fonti

1 : «http://www.winemega.com/glossary_wine_terms_p.htm», (18/11/2011)

2 : Robinson J., The Oxford Companion to WINE, Oxford, Oxford University Press, 1994, p. 708.

3 : «http://www.winemega.com/glossary_wine_terms_p.htm», (18/11/2011)

4 : «http://dictionary.reference.com/search?q=pasteurize», (23/11/2007)

5 : «http://www.etymonline.com/index.php?l=p&p=6 », (23/11/2007)

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