GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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16:33 Nov 5, 2007 |
Spanish to English translations [PRO] Social Sciences - Wine / Oenology / Viticulture / Wine | |||||||
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| Selected response from: Maria Local time: 01:41 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 | flor |
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3 | breed a veil of natural yeasts (FLOR) in its surface |
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breed a veil of natural yeasts (FLOR) in its surface Explanation: I think you may need to leave FLOR as such, it is basically a special yeast to make Sherry wine. The following glossary may be very helpful to you during this translation. http://www.thewinedoctor.com/glossary/xyz.shtml Flor A yeast vital for making Sherry. It's presence on the surface of the wine protects it from oxidation, and such a wine may be bottled as a Fino or Manzanilla. When it dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado. If no flor develops at all, the resulting wine is an Oloroso. Partial development of flor, which then dies, produces a rare style known as Palo Cortado. |
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flor Explanation: "the wine may develop a characteristic covering of yeast called flor (flower) on its surface..sherry that develops flor will be labeled fino". "The New Spanish Table", Anya von Bremzen, Workman Publishing, New York, 2005 -------------------------------------------------- Note added at 33 mins (2007-11-05 17:07:22 GMT) -------------------------------------------------- http://www.proz.com/kudoz/873644 |
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