oenological in Vietnamese

@oenological
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Sentence patterns related to "oenological"

Below are sample sentences containing the word "oenological" from the English - Vietnamese Dictionary. We can refer to these sentence patterns for sentences in case of finding sample sentences with the word "oenological", or refer to the context using the word "oenological" in the English - Vietnamese Dictionary.

1. Oenological Connectors and Bibcocks

2. Oenological Connectors and Bibcocks.Fittings for pumps or “Excelsior” Fittings in brass, specific for use for decanting or suction in the agricultural, oenological, nautical, gardening

3. Oenological processes must take account of specific regional features.

4. oenological practices which lead to a decrease in natural acidity.

5. Fermentation activators must conform to the prescription of the International oenological codex.

6. Bactericides (oenological-) (chemical preparations used in wine making), bacteriological preparations for acetification

7. treatment with charcoal for oenological use (activated carbon) of white musts or white wines

8. Red Reserva wines are aged for a minimum of twelvė months after they reach oenological stability

9. 20. treatment with charcoal for oenological use (activated carbon) of white musts or white wines,

10. List of oenological practices and processes authorized for wines originating in the Community with the following prescriptions:

11. The substances used in certain oenological practices, especially enrichment, acidification and sweetening, are particularly open to the danger of fraudulent use.

12. Bottling does not involve merely filling empty containers but normally entails, before filling, a series of complex oenological operations (filtering, clarifying, cooling, and so on) which, if not carried out in accordance with the prescribed rules of the trade, may adversely affect the quality and alter the characteristics of the wine.

13. I am doing so because there are products such as casein, egg albumin or fish glue which have been used for centuries in the production of wine and beer and which figure amongst the oenological practices laid down and permitted by Regulations (EC) Nos 1493/1999 and 1622/2000 and, above all, because there is no scientific evidence that they act as allergens in the final product.