Glossary entry (derived from question below)
French term or phrase:
mise à degré
English translation:
dilution to bottling proof
Added to glossary by
patfie
Mar 12, 2016 19:40
8 yrs ago
French term
mise à degré
French to English
Other
Food & Drink
oenologie
A few examples:
- Lorsque tous les éléments nuisibles plus volatils de l'alcool sont ainsi évaporés du flegme, celui-ci est prêt à subir l'opération de la mise à degré comme eau-de-vie ou comme trois-six.
- Avant la mise en bouteille, le rhum est coupé avec une eau déminéralisée afin d’effectuer la mise à degré.
- Le rhum entre en fût autour de 52% à 55% afin d’éviter une mise à degré importante après vieillissement.
- Lorsque tous les éléments nuisibles plus volatils de l'alcool sont ainsi évaporés du flegme, celui-ci est prêt à subir l'opération de la mise à degré comme eau-de-vie ou comme trois-six.
- Avant la mise en bouteille, le rhum est coupé avec une eau déminéralisée afin d’effectuer la mise à degré.
- Le rhum entre en fût autour de 52% à 55% afin d’éviter une mise à degré importante après vieillissement.
Proposed translations
(English)
| 4 +2 | dilution to bottling proof |
Charles Davis
|
| 4 +1 | adjustment of alcoholic strength |
Mark Nathan
|
Proposed translations
+2
3 hrs
Selected
dilution to bottling proof
It means adding pure water to bring the alcohol content down from the distilled strength of about 75% alcohol by volume to drinking strength.
"Vient ensuite l'étape importante de mise à degré qui consiste à abaisser le degré d'alcool de plus ou moins 75° à 45°, 50° ou 55° en y ajoutant une eau pure."
http://www.rum-the-world.blogspot.com.es/2015_06_01_archive....
"
The statement of production must include a detailed and specific quantitative list of each and every ingredient in the product and a step-by-step description of the production process. At a minimum it must include:
- Information on the agricultural source of alcohol for any distilled spirits used in the product;
- The percentage of alcohol by volume/proof at distillation (the highest proof of the distillate before dilution to bottling proof) of any distilled spirits used in the product
Sometimes "bottle proof" or "final proof" or "drinking proof", but "bottling proof" is used by the US Department of the Treasury so it seems a suitable option to me.
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Note added at 3 hrs (2016-03-12 23:40:07 GMT)
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Here is my second reference properly:
"The statement of production must include a detailed and specific quantitative list of each and every ingredient in the product and a step-by-step description of the production process. At a minimum it must include:
- Information on the agricultural source of alcohol for any distilled spirits used in the product;
- The percentage of alcohol by volume/proof at distillation (the highest proof of the distillate before dilution to bottling proof) of any distilled spirits used in the product"
http://www.ttb.gov/industry_circulars/archives/2007/07-04.ht...
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Note added at 4 hrs (2016-03-13 00:03:11 GMT)
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"Dilution to bottling strength" would also be OK:
"Dilution to bottling strength is by demineralised water"
http://www.diffordsguide.com/producers/275/destileria-coloni...
"Vient ensuite l'étape importante de mise à degré qui consiste à abaisser le degré d'alcool de plus ou moins 75° à 45°, 50° ou 55° en y ajoutant une eau pure."
http://www.rum-the-world.blogspot.com.es/2015_06_01_archive....
"
The statement of production must include a detailed and specific quantitative list of each and every ingredient in the product and a step-by-step description of the production process. At a minimum it must include:
- Information on the agricultural source of alcohol for any distilled spirits used in the product;
- The percentage of alcohol by volume/proof at distillation (the highest proof of the distillate before dilution to bottling proof) of any distilled spirits used in the product
Sometimes "bottle proof" or "final proof" or "drinking proof", but "bottling proof" is used by the US Department of the Treasury so it seems a suitable option to me.
--------------------------------------------------
Note added at 3 hrs (2016-03-12 23:40:07 GMT)
--------------------------------------------------
Here is my second reference properly:
"The statement of production must include a detailed and specific quantitative list of each and every ingredient in the product and a step-by-step description of the production process. At a minimum it must include:
- Information on the agricultural source of alcohol for any distilled spirits used in the product;
- The percentage of alcohol by volume/proof at distillation (the highest proof of the distillate before dilution to bottling proof) of any distilled spirits used in the product"
http://www.ttb.gov/industry_circulars/archives/2007/07-04.ht...
--------------------------------------------------
Note added at 4 hrs (2016-03-13 00:03:11 GMT)
--------------------------------------------------
"Dilution to bottling strength" would also be OK:
"Dilution to bottling strength is by demineralised water"
http://www.diffordsguide.com/producers/275/destileria-coloni...
Peer comment(s):
| agree |
Katherine Rutter
4 hrs
|
|
Thanks, Katherine :)
|
|
| agree |
Daryo
10 hrs
|
|
Thanks, Daryo!
|
4 KudoZ points awarded for this answer.
Comment: "Thank you "
+1
3 hrs
adjustment of alcoholic strength
In the production of spirits, a fermented liquor is distilled - in the case of rum, it is fermented sugarcane juice. The resulting distillate can have a very high alcoholic strength, such as 70 or 80% alcohol by volume.
This is usually adjusted at two stages: before cask ageing, and again before bottling.
Basically the distillate is diluted slightly, in this case with demineralized water, for various reasons (apart from the obvious one that you get more rum), one commonly mentioned one is that you can taste the spirit better - too much alcohol burns the mouth.
Hence the phrase "bottled at cask strength" - meaning no dilution at bottling.
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Note added at 3 hrs (2016-03-12 23:14:51 GMT)
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There is usually legislation (especially in France!) regarding acceptable alcohol content after distillation, after cask ageing etc.
This is usually adjusted at two stages: before cask ageing, and again before bottling.
Basically the distillate is diluted slightly, in this case with demineralized water, for various reasons (apart from the obvious one that you get more rum), one commonly mentioned one is that you can taste the spirit better - too much alcohol burns the mouth.
Hence the phrase "bottled at cask strength" - meaning no dilution at bottling.
--------------------------------------------------
Note added at 3 hrs (2016-03-12 23:14:51 GMT)
--------------------------------------------------
There is usually legislation (especially in France!) regarding acceptable alcohol content after distillation, after cask ageing etc.
Discussion