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23:18 Dec 22, 2018 |
Italian to English translations [PRO] Tech/Engineering - Wine / Oenology / Viticulture | |||||||
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| Selected response from: Rachel Fell United Kingdom Local time: 23:26 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 +1 | Total potential alcohol by volume |
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3 +1 | actual alcoholic strength by volume |
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Total potential alcohol by volume Explanation: Total potential alcohol by volume: the degrees of alcohol that would be produced if all the unconverted sugar in a sweet (dolce) or semi-sweet (amabile) wine was fermented out. So this wine should be minimum 12 degrees actual alcohol with residual sugar for a potential further 4 degrees. |
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11 hrs confidence: peer agreement (net): +1
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