Примери за използване на Decanting на Английски и техните преводи на Български
{-}
-
Colloquial
-
Official
-
Medicine
-
Ecclesiastic
-
Ecclesiastic
-
Computer
purifying of a liquid, probably wine, by decanting from one utensil into another.
very little about its important aspect- decanting.
the amount in bottled water, whether applied decanting, is the same as in the water source.
And the last very important rule is not to try to increase the amount of milk with decanting.
you need to support it by decanting.
Another important factor in decanting is keeping the right temperature of the wine until it's time to serve it.
Another important factor in decanting is keeping the right temperature of the wine until it's time to serve it.
more than 24 hours, it is necessary to start decanting, as described above.
Most red wines, except for the very aged and some white ones would definitely benefit from decanting 1-2 hours before serving.
Milk, stored without cooling devices, must be used in the first 3-4 hours after decanting.
sulphur compounds, by filtration or decanting, possibly preceded by oxygenation,
the same deposit after decanting, if any, and bottling is greater than that established at source; or.
most secure mechanism for decanting or moving the wine on from one phase to the next in the wine-making process.
aerators& blowers, decanting units and scum skimmers.
simple operations, such as cleaning, decanting, desalting, water-separation,
because the body produces it as much as it needs, and decanting the breast, you give a kind of set-up for the fact that more milk is required,
simple operations such as cleaning, decanting, desalting, water separation,
(aa)“naturally carbonated natural mineral water” to describe water whose content of carbon dioxide from the spring after decanting, if any, and bottling is the same as at source,
water the carbon dioxide content of which from the spring after decanting, if any, and bottling is the same as at source,
Then the liquid is decanted and used for spraying.