tărie alcolică de 11-12°

English translation: alcoholic strength

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Romanian term or phrase:tărie alcolică de 11-12°
English translation:alcoholic strength
Entered by: adinag

14:42 Aug 26, 2009
Romanian to English translations [PRO]
Wine / Oenology / Viticulture
Romanian term or phrase: tărie alcolică de 11-12°
Vinurile au o tărie alcolică de 11-12° şi cu aciditate ce se resimte la gust, aceasta se datoreşte mai ales soiurilor dintre care dominant este...
adinag
Local time: 12:34
alcoholic strength
Explanation:
How to judge the strength of the wine

Midhurst Wine Shippers

The strength / volume - by law, the label should show the % abv (alcohol by volume).

For wine to be called wine, it has to have 8.5% alcohol in the EC, but the Germans can have 6.5% (yes, really) and a maximum of 15% (except the Greeks who are allowed up to 17% for their table wine). So, wine would normally be between 8.5% and 15%

--------------------------------------------------
Note added at 10 mins (2009-08-26 14:52:51 GMT)
--------------------------------------------------

http://books.google.ro/books?id=gaZlfD7WOGUC&pg=PA421&lpg=PA...

--------------------------------------------------
Note added at 10 mins (2009-08-26 14:53:17 GMT)
--------------------------------------------------

Until recently, Britain used OG (original gravity), which is 1000
times the ratio of the wort gravity to that of water. Thus a beer
with an OG of 1040 was 4% more dense than water, the density coming
from dissolved sugars. You can generally take one tenth of the last
two digits to estimate the percentage alcohol by volume once the
dissolved sugars are fermented. In the example used, the abv would be
approximately 4% (40/10 = 4%) Currently, British beer is being taxed
on its actual %ABV rather that the older OG so you'll often find both
displayed.

Continental Europe tends to uses degrees Plato. In general, the
degrees Plato are about one quarter the last two digits of the OG
figure. Hence, in our example above, the beer would be 10 degrees
Plato. To get the expected alcohol by volume, divide the degrees
Plato by 2.5.


--------------------------------------------------
Note added at 13 mins (2009-08-26 14:55:30 GMT)
--------------------------------------------------

...cu mentiunea ca este "tarie alcoolica" :)

Succes!
Selected response from:

Georgiana Vasilescu (X)
Romania
Grading comment
multumesc
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +9alcohol content 11-12%Vol
Word_Wise
4 +2alcoholic strength
Georgiana Vasilescu (X)
Summary of reference entries provided
alcoholic strength
Renata Ana Ursu

  

Answers


6 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
alcoholic strength


Explanation:
How to judge the strength of the wine

Midhurst Wine Shippers

The strength / volume - by law, the label should show the % abv (alcohol by volume).

For wine to be called wine, it has to have 8.5% alcohol in the EC, but the Germans can have 6.5% (yes, really) and a maximum of 15% (except the Greeks who are allowed up to 17% for their table wine). So, wine would normally be between 8.5% and 15%

--------------------------------------------------
Note added at 10 mins (2009-08-26 14:52:51 GMT)
--------------------------------------------------

http://books.google.ro/books?id=gaZlfD7WOGUC&pg=PA421&lpg=PA...

--------------------------------------------------
Note added at 10 mins (2009-08-26 14:53:17 GMT)
--------------------------------------------------

Until recently, Britain used OG (original gravity), which is 1000
times the ratio of the wort gravity to that of water. Thus a beer
with an OG of 1040 was 4% more dense than water, the density coming
from dissolved sugars. You can generally take one tenth of the last
two digits to estimate the percentage alcohol by volume once the
dissolved sugars are fermented. In the example used, the abv would be
approximately 4% (40/10 = 4%) Currently, British beer is being taxed
on its actual %ABV rather that the older OG so you'll often find both
displayed.

Continental Europe tends to uses degrees Plato. In general, the
degrees Plato are about one quarter the last two digits of the OG
figure. Hence, in our example above, the beer would be 10 degrees
Plato. To get the expected alcohol by volume, divide the degrees
Plato by 2.5.


--------------------------------------------------
Note added at 13 mins (2009-08-26 14:55:30 GMT)
--------------------------------------------------

...cu mentiunea ca este "tarie alcoolica" :)

Succes!


    Reference: http://www.hub-uk.com/aboutwine/howto04.htm
    Reference: http://www.infoscotland.com/alcohol/displaypage.jsp?pContent...
Georgiana Vasilescu (X)
Romania
Native speaker of: Native in RomanianRomanian
PRO pts in category: 4
Grading comment
multumesc

Peer comments on this answer (and responses from the answerer)
agree  Renata Ana Ursu
19 hrs
  -> Multumesc!

agree  Anca Buzatu
21 hrs
  -> Multumesc!
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +9
alcohol content 11-12%Vol


Explanation:
http://www.alcoholcontents.com/



Word_Wise
Local time: 10:34
Native speaker of: Native in RomanianRomanian, Native in MoldavianMoldavian

Peer comments on this answer (and responses from the answerer)
agree  Sandra & Kenneth Grossman
1 hr
  -> Multumesc

agree  Georgeta Radulescu
3 hrs
  -> Multumesc

agree  Stefangelo DPSI
4 hrs
  -> Multumesc

agree  Oleksandr Yastremskyi
14 hrs
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agree  MMUK (X): Pentru putin
15 hrs
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agree  Alice Lazar
15 hrs
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agree  Iosif JUHASZ
18 hrs
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agree  George C.
18 hrs
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agree  Mihaela Ghiuzeli
21 hrs
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Reference comments


19 hrs
Reference: alcoholic strength

Reference information:
***Alcoholic strength*** is determined at 20°C and the corresponding figure is given to not more than one decimal place. It is followed by the symbol "% vol." and preceded by the word "alcohol" or the abbreviation "alc.".

The tolerances allowed in respect of the indication of the ***alcoholic strength*** by volume are:

* 0.5 % vol. for beers having an ***alcoholic strength*** not exceeding 5.5 % vol. and beverages classified under subheading 22.07 B II of the Common Customs Tariff and made from grapes;
* 1 % vol. for beers having an alcoholic strength exceeding 5.5 % vol. and beverages classified under subheading 22.07 B I of the Common Customs Tariff and made from grapes; ciders, perries, fruit wines and the like; beverages based on fermented honey; http://europa.eu/legislation_summaries/consumers/product_lab...

A measure of the amount of alcohol in an alcoholic beverage. Wine is measured as the percentage volume of alcohol at 68°F/20°C; liquors as a percentage of a mixture of alcohol and water containing by volume 50% ethyl alcohol at 60°F (called proof spirit). Thus a whiskey labeled 100 proof contains 50% alcohol. http://encyclopedia.farlex.com/alcohol strength

Different types of grape and fruit wines were analyzed for ***alcoholic strength***. ***Alcoholic strength*** was determined by three different, simple methods: areometric, boiling point, and Rebelein's method. The areometric method proved to be the most reliable means of the three methods tested for determining the ***alcoholic strength*** of any type of wine.
http://www.ajevonline.org/cgi/content/abstract/48/2/220

Renata Ana Ursu
Romania
Native speaker of: Romanian
PRO pts in category: 7
Login to enter a peer comment (or grade)



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