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riscaldo

English translation: fusty


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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:riscaldo
English translation:fusty
Entered by: simon tanner
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17:11 Feb 6, 2011
Italian to English translations [PRO]
Food & Dairy / olive oil production
Italian term or phrase: riscaldo
I think (from my own varyingly successful experiments with preserving olives) that this refers to the "cooking" process that occurs when, for example, green olives are placed in brine and sealed from day one, without being left to "breathe". This means that the fermentation gases are unable to escape, which makes the olives go soft. Could of course be wrong, and in any case, not sure what the English term is

context:

"Riscaldo : caratteristico dell’olio ottenuto da olive ammassate che hanno sofferto un avanzato grado di fermentazione anaerobica."

Thanks!
simon tanner
Italy
Local time: 12:03
fusty
Explanation:
http://www.oliveoiltimes.com/olive-oil-basics/good-olive-oil...

says:

The second most common defect of olive oil is called “fusty.” It is caused by fermentation in the absence of oxygen; this occurs within the olives before they are milled. This is why it is so important for olives to be processed into oil within as short a time as possible after harvest. Olives left to sit in bags or piles for
even a few days will produce fusty olive oil.



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Note added at 10 mins (2011-02-06 17:22:16 GMT)
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also here - I raise my confidence level to 5

http://www.aromadictionary.com/oliveoiltrans-e-i.pdf
Selected response from:

Shera Lyn Parpia
Italy
Local time: 12:03
Grading comment
Thanks Shera Lyn, also for the useful links
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +4fustyShera Lyn Parpia
3mustiness/mouldy
Regina Eichstaedter


Discussion entries: 1





  

Answers


8 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
fusty


Explanation:
http://www.oliveoiltimes.com/olive-oil-basics/good-olive-oil...

says:

The second most common defect of olive oil is called “fusty.” It is caused by fermentation in the absence of oxygen; this occurs within the olives before they are milled. This is why it is so important for olives to be processed into oil within as short a time as possible after harvest. Olives left to sit in bags or piles for
even a few days will produce fusty olive oil.



--------------------------------------------------
Note added at 10 mins (2011-02-06 17:22:16 GMT)
--------------------------------------------------

also here - I raise my confidence level to 5

http://www.aromadictionary.com/oliveoiltrans-e-i.pdf

Shera Lyn Parpia
Italy
Local time: 12:03
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 68
Grading comment
Thanks Shera Lyn, also for the useful links

Peer comments on this answer (and responses from the answerer)
agree  xxxLionel_M
11 mins
  -> Thanks!

agree  Science451
1 hr
  -> Grazie :)

agree  LaraBarnett
3 hrs
  -> Grazie!

agree  Rachel Fell: http://www.oliveoilsource.com/definition/fusty
3 hrs
  -> Thanks! Also for the link.
Login to enter a peer comment (or grade)

3 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
mustiness/mouldy


Explanation:
succede quando ti fanno aspettare all'oleificio ;-)


    Reference: http://www.arsiam.it/index.php?option=com_content&task=view&...
Regina Eichstaedter
Local time: 12:03
Native speaker of: Native in GermanGerman
Notes to answerer
Asker: thanks Regina; undecided for some time between your answers, but in the end went for fusty

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