CAMEO
Toggle navigation
Source language
en
es
fr
it
Target language
en
es
fr
it
Search a term
affumicare - tsf2_2021_1_it
alambicco - tsf2_2021_2_it
cereale - tsf2_2021_3_it
diluire - tsf2_2021_4_it
distillazione continua - tsf2_2021_5_it
distillazione discontinua - tsf2_2021_6_it
distilleria - tsf2_2021_7_it
dolcificare - tsf2_2021_8_it
frumento - tsf2_2021_9_it
granturco - tsf2_2021_10_it
lievito - tsf2_2021_11_it
maltaggio - tsf2_2021_12_it
maltosio - tsf2_2021_13_it
miscelare - tsf2_2021_14_it
orzo - tsf2_2021_15_it
orzo maltato - tsf2_2021_16_it
Scotch - tsf2_2021_17_it
speziare - tsf2_2021_18_it
stagionare - tsf2_2021_19_it
torba - tsf2_2021_20_it
whisky - tsf2_2021_21_it
aroma - tsf2_2021_22_it
infusione - tsf2_2021_23_it
macerazione - tsf2_2021_24_it
imbottigliare - tsf2_2021_25_it
legno di quercia - tsf2_2021_26_it
distillato - tsf2_2021_27_it
riduzione di resa massima classificabile - tsf2_2021_28_it
rivendicazione produttiva - tsf2_2021_29_it
SCIA (Segnalazione certificata di inizio attività) - tsf2_2021_30_it
settore vitivinicolo - tsf2_2021_31_it
SIAN (Sistema informativo agricolo nazionale) - tsf2_2021_32_it
sistema di potatura - tsf2_2021_33_it
sottospecificazione - tsf2_2021_34_it
SQNPI (Sistema di qualità nazionale produzione integrata) - tsf2_2021_35_it
stabilimento enologico - tsf2_2021_36_it
standard minimi di qualità - tsf2_2021_37_it
STG (Specialità Tradizionale Garantita) - tsf2_2021_38_it
tecnica colturale - tsf2_2021_39_it
terreno vitato - tsf2_2021_40_it
cantiniere - tsf2_2021_41_it
titolo alcolometrico minimo - tsf2_2021_42_it
titolo alcolometrico minimo potenziale naturale - tsf2_2021_43_it
titolo alcolometrico volumico minimo - tsf2_2021_44_it
uso alimentare diretto - tsf2_2021_45_it
uso enologico - tsf2_2021_46_it
valutazione economico-congiunturale - tsf2_2021_47_it
pertinenza dei terreni agricoli - tsf2_2021_48_it
vino di annata - tsf2_2021_49_it
vitigno autoctono italiano - tsf2_2021_50_it
colmatura - tsf2_2021_51_it
ambito territoriale provinciale - tsf2_2021_52_it
area viticola - tsf2_2021_53_it
area vinicola - tsf2_2021_54_it
ASL - tsf2_2021_55_it
associazione enologi enotecnici italiani - tsf2_2021_56_it
attività di degustazione - tsf2_2021_57_it
attività enoturistica - tsf2_2021_58_it
attività vitivinicola - tsf2_2021_59_it
azienda agricola vitivinicola - tsf2_2021_60_it
campagna vitivinicola - tsf2_2021_61_it
campione di vini - tsf2_2021_62_it
caratteristica naturale - tsf2_2021_63_it
caratteristica qualitativa intrinseca - tsf2_2021_64_it
Comitato nazionale per la tutela e la valorizzazione delle denominazioni di origine e delle indicazioni geografiche tipiche dei vini - tsf2_2021_65_it
commerciante - tsf2_2021_66_it
commerciante grossista vinicolo - tsf2_2021_67_it
concorso enologico - tsf2_2021_68_it
condizione di produzione - tsf2_2021_69_it
consorzio - tsf2_2021_70_it
consorzio volontario - tsf2_2021_71_it
controllo per le denominazioni - tsf2_2021_72_it
cooperativa agricola - tsf2_2021_73_it
denominazione alterata - tsf2_2021_74_it
denominazione di competenza - tsf2_2021_75_it
denominazione preesistente - tsf2_2021_76_it
denominazione sociale - tsf2_2021_77_it
denuncia di produzione - tsf2_2021_78_it
deroga per la vinificazione - tsf2_2021_79_it
detenzione di anidride carbonica - tsf2_2021_80_it
detenzione di vinacce - tsf2_2021_81_it
dichiarazione di conformità - tsf2_2021_82_it
disciplina viticola - tsf2_2021_83_it
disinfezione - tsf2_2021_84_it
edificabilità - tsf2_2021_85_it
enoturismo - tsf2_2021_86_it
esportatore vinicolo - tsf2_2021_87_it
esubero di produzione - tsf2_2021_88_it
imprenditore agricolo - tsf2_2021_89_it
impresa agroindustriale - tsf2_2021_90_it
indicazione di vitigno - tsf2_2021_91_it
industriale vinicolo - tsf2_2021_92_it
inidoneo - tsf2_2021_93_it
inquinamento biologico - tsf2_2021_94_it
inquinamento chimico - tsf2_2021_95_it
intensità colorimetrica - tsf2_2021_96_it
istanza consortile - tsf2_2021_97_it
logo di nuova elaborazione - tsf2_2021_98_it
luogo di coltura - tsf2_2021_99_it
mosto concentrato rettificato - tsf2_2021_100_it
accisa - tsf2_2021_101_it
tappo di sughero agglomerato - tsf2_2021_102_it
alcolometrico - tsf2_2021_103_it
autorizzazione per gli impianti viticoli - tsf2_2021_104_it
caratteristica analitica - tsf2_2021_105_it
Comunità Economica Europea - tsf2_2021_106_it
Criteri di Gestione Obbligatori - tsf2_2021_107_it
Buone Condizioni Agronomiche e Ambientali - tsf2_2021_108_it
cotingente tariffario - tsf2_2021_109_it
dichiarazione obbligatoria - tsf2_2021_110_it
diritto di impianto - tsf2_2021_111_it
dispositivo di chiusura - tsf2_2021_112_it
documento commerciale - tsf2_2021_113_it
documento di trasporto - tsf2_2021_114_it
documento unico - tsf2_2021_115_it
doganale - tsf2_2021_116_it
Associazione Europea di Libero Scambio - tsf2_2021_117_it
esportazione - tsf2_2021_118_it
estirpazione - tsf2_2021_119_it
etichettare - tsf2_2021_120_it
Fondo Europeo Agricolo di Garanzia - tsf2_2021_121_it
Fondo Europeo Agricolo per lo Sviluppo Rurale - tsf2_2021_122_it
Federazione Internazionale dei Movimenti per l'Agricoltura Biologica - tsf2_2021_123_it
importazione - tsf2_2021_124_it
impresa produttrice - tsf2_2021_125_it
area di interesse ecologico - tsf2_2021_126_it
immissione in libera pratica - tsf2_2021_127_it
menzione riservata facoltativa - tsf2_2021_128_it
mercato agricolo - tsf2_2021_129_it
mercato interno - tsf2_2021_130_it
mercato vitivinicolo - tsf2_2021_131_it
milliequivalente - tsf2_2021_132_it
Movimenti dei prodotti VitiVinicoli - tsf2_2021_133_it
Nomenclatura Combinata - tsf2_2021_134_it
norma di commercializzazione - tsf2_2021_135_it
Organizzazione Comune di Mercato - tsf2_2021_136_it
Polo enologico italiano - tsf2_2021_137_it
Organizzazione Internazionale della Vigna e del Vino - tsf2_2021_138_it
Ufficio delle Pubblicazioni dell'Unione Europea - tsf2_2021_139_it
organizzazione di produttori - tsf2_2021_140_it
Politica Agricola Comune - tsf2_2021_141_it
parcella agricola - tsf2_2021_142_it
particella viticola - tsf2_2021_143_it
premio di estirpazione - tsf2_2021_144_it
prodotto ammissibile - tsf2_2021_145_it
produttore - tsf2_2021_146_it
programma di sviluppo rurale - tsf2_2021_147_it
accenno - tsf2_2021_148_it
analisi olfattiva - tsf2_2021_149_it
anice - tsf2_2021_150_it
apparato olfattivo - tsf2_2021_151_it
aroma primario - tsf2_2021_152_it
ciliegia - tsf2_2021_153_it
descrittore olfattivo - tsf2_2021_154_it
emanare - tsf2_2021_155_it
esame olfattivo - tsf2_2021_156_it
eucalipto - tsf2_2021_157_it
famiglia di aromi - tsf2_2021_158_it
frutti di bosco - tsf2_2021_159_it
lampone - tsf2_2021_160_it
mandorla - tsf2_2021_161_it
mirtillo - tsf2_2021_162_it
mora - tsf2_2021_163_it
nocciola - tsf2_2021_164_it
odore - tsf2_2021_165_it
olfatto - tsf2_2021_166_it
pepe nero - tsf2_2021_167_it
profumo - tsf2_2021_168_it
susina - tsf2_2021_169_it
prugna - tsf2_2021_170_it
recettore olfattivo - tsf2_2021_171_it
ribes nero - tsf2_2021_172_it
richiamo - tsf2_2021_173_it
sensazione olfattiva - tsf2_2021_174_it
sensibilità olfattiva - tsf2_2021_175_it
sentore - tsf2_2021_176_it
spunto acetico - tsf2_2021_177_it
spunto - tsf2_2021_178_it
tono speziato - tsf2_2021_179_it
chiodi di garofano - tsf2_2021_180_it
fragola - tsf2_2021_181_it
liquirizia - tsf2_2021_182_it
menta - tsf2_2021_183_it
vaniglia - tsf2_2021_184_it
cannella - tsf2_2021_185_it
nota - tsf2_2021_186_it
percepire - tsf2_2021_187_it
bouquet - tsf2_2021_188_it
sovrapressione - tsf2_2021_189_it
spumantizzare - tsf2_2021_190_it
spumare - tsf2_2021_191_it
stopper - tsf2_2021_192_it
sviluppo di spuma - tsf2_2021_193_it
tappo a corona - tsf2_2021_194_it
tecnica di spumantizzazione - tsf2_2021_195_it
Torbato - tsf2_2021_196_it
Torbato - tsf2_2021_197_it
tourniquet - tsf2_2021_198_it
metodo transfer - tsf2_2021_199_it
ultra secco - tsf2_2021_200_it
Albana - tsf2_2021_201_it
Albana - tsf2_2021_202_it
aerazione - tsf2_2021_203_it
aggressione - tsf2_2021_204_it
Albana di Romagna - tsf2_2021_205_it
Albarola - tsf2_2021_206_it
ammorbidimento - tsf2_2021_207_it
ammuffimento - tsf2_2021_208_it
appassimento - tsf2_2021_209_it
appassimento forzato - tsf2_2021_210_it
appassimento in fruttaio - tsf2_2021_211_it
appassimento naturale - tsf2_2021_212_it
appassimento off-vine - tsf2_2021_213_it
appassimento on-vine - tsf2_2021_214_it
appassire - tsf2_2021_215_it
arricchimento - tsf2_2021_216_it
avvizzimento - tsf2_2021_217_it
Bosco - tsf2_2021_218_it
botritizzato - tsf2_2021_219_it
Botrytis Cinerea - tsf2_2021_220_it
canale di ventilazione - tsf2_2021_221_it
cassetta di plastica traforata - tsf2_2021_222_it
cella termocondizionata - tsf2_2021_223_it
coadiuvante enologico - tsf2_2021_224_it
contaminazione - tsf2_2021_225_it
contaminazione batterica - tsf2_2021_226_it
Corvina - tsf2_2021_227_it
disidratazione - tsf2_2021_228_it
enzima pectolitico - tsf2_2021_229_it
Erbaluce - tsf2_2021_230_it
Erbaluce di Caluso passito - tsf2_2021_231_it
farina fossile - tsf2_2021_232_it
filtrazione brillantante - tsf2_2021_233_it
fruttaio - tsf2_2021_234_it
glicerina - tsf2_2021_235_it
grappolo spargolo - tsf2_2021_236_it
Greco Bianco - tsf2_2021_237_it
maturazione fisiologica - tsf2_2021_238_it
maturazione tecnologica - tsf2_2021_239_it
Monica - tsf2_2021_240_it
muffa - tsf2_2021_241_it
muffa nobile - tsf2_2021_242_it
Nosiola - tsf2_2021_243_it
Nuragus - tsf2_2021_244_it
passito liquoroso - tsf2_2021_245_it
passito rosso - tsf2_2021_246_it
passito secco - tsf2_2021_247_it
passito spumantizzato - tsf2_2021_248_it
Picolit - tsf2_2021_249_it
Picolit - tsf2_2021_250_it
pressa orizzontale pneumatica - tsf2_2021_251_it
pressatura soffice - tsf2_2021_252_it
acido acetico - tsf2_2021_253_it
acido ellagico - tsf2_2021_254_it
acido lattico - tsf2_2021_255_it
acido tartarico - tsf2_2021_256_it
antociani - tsf2_2021_257_it
batterio acetico - tsf2_2021_258_it
batterio lattico - tsf2_2021_259_it
cappello di vinacce - tsf2_2021_260_it
condensazione - tsf2_2021_261_it
diraspapigiatrice - tsf2_2021_262_it
diraspatura - tsf2_2021_263_it
ellagitannino - tsf2_2021_264_it
fermentare - tsf2_2021_265_it
fermentazione primaria - tsf2_2021_266_it
follatura - tsf2_2021_267_it
grado alcolico - tsf2_2021_268_it
infermentescibile - tsf2_2021_269_it
lievito indigeno - tsf2_2021_270_it
macerare - tsf2_2021_271_it
piegatura a fuoco - tsf2_2021_272_it
polimerizzazione - tsf2_2021_273_it
precipitazione tartarica - tsf2_2021_274_it
pressare - tsf2_2021_275_it
raspo - tsf2_2021_276_it
rimescolamento - tsf2_2021_277_it
rimontaggio - tsf2_2021_278_it
rotomaceratore orizzontale - tsf2_2021_279_it
sgrondare - tsf2_2021_280_it
stagionatura - tsf2_2021_281_it
stratificazione - tsf2_2021_282_it
termovinificazione - tsf2_2021_283_it
torchiatura - tsf2_2021_284_it
torchio - tsf2_2021_285_it
tostare - tsf2_2021_286_it
tostatura - tsf2_2021_287_it
vinificare - tsf2_2021_288_it
vinificatore - tsf2_2021_289_it
vinificazione a caldo - tsf2_2021_290_it
vinificazione con macerazione carbonica - tsf2_2021_291_it
vinificazione continua - tsf2_2021_292_it
vinificazione in bianco - tsf2_2021_293_it
vinificazione in riduzione - tsf2_2021_294_it
vinificazione in rosso - tsf2_2021_295_it
acidità totale - tsf2_2021_296_it
alcol etilico - tsf2_2021_297_it
glicolisi - tsf2_2021_298_it
lievito apiculato - tsf2_2021_299_it
saccaromicete - tsf2_2021_300_it
torchiare - tsf2_2021_301_it
sgrondatura - tsf2_2021_302_it
svinatura - tsf2_2021_303_it
Vino spumante bianco - tsf2_2021_304_it
vinificatore - tsf2_2021_305_it
acetaldeide - tsf2_2021_306_it
alcole - tsf2_2021_307_it
ammine biogene - tsf2_2021_308_it
bâtonnage - tsf2_2021_309_it
colture di fermenti - tsf2_2021_310_it
composto fenolico - tsf2_2021_311_it
criomacerazione - tsf2_2021_312_it
decomposizione - tsf2_2021_313_it
diossido di zolfo - tsf2_2021_314_it
feniletilammina - tsf2_2021_315_it
fermentazione alcolica - tsf2_2021_316_it
fermentazione in bianco - tsf2_2021_317_it
fermentazione in rosso - tsf2_2021_318_it
fermentazione intracellulare - tsf2_2021_319_it
fermentazione lenta - tsf2_2021_320_it
fermentazione malolattica - tsf2_2021_321_it
gas inerte - tsf2_2021_322_it
ione solfito - tsf2_2021_323_it
istamina - tsf2_2021_324_it
istidina - tsf2_2021_325_it
lievito selezionato - tsf2_2021_326_it
lievito autoctono - tsf2_2021_327_it
omogeneizzazione - tsf2_2021_328_it
peptide - tsf2_2021_329_it
polialcoli - tsf2_2021_330_it
processo di degradazione - tsf2_2021_331_it
respirazione aerobica - tsf2_2021_332_it
respirazione anaerobica - tsf2_2021_333_it
saturazione - tsf2_2021_334_it
sodio solfito - tsf2_2021_335_it
sostanza colloidale - tsf2_2021_336_it
vinaccia - tsf2_2021_337_it
zucchero riduttore - tsf2_2021_338_it
acidità volatile - tsf2_2021_339_it
acido citrico - tsf2_2021_340_it
decarbossilazione - tsf2_2021_341_it
enzima malolattico - tsf2_2021_342_it
acido organico - tsf2_2021_343_it
amminoacido - tsf2_2021_344_it
autolisi - tsf2_2021_345_it
spumantizzazione - tsf2_2021_346_it
acido malico - tsf2_2021_347_it
anidride carbonica - tsf2_2021_348_it
anidride solforosa - tsf2_2021_349_it
chiarificazione - tsf2_2021_350_it
feccia - tsf2_2021_351_it
uva cortese - tsf2_2021_352_it
uva erbaluce - tsf2_2021_353_it
uva verdicchio - tsf2_2021_354_it
uva bombino - tsf2_2021_355_it
effervescenza naturale - tsf2_2021_356_it
vino crémant - tsf2_2021_357_it
ambiente pedoclimatico - tsf2_2021_358_it
cimatura - tsf2_2021_359_it
coltivazione biodinamica - tsf2_2021_360_it
coltivazione biologica - tsf2_2021_361_it
concimazione - tsf2_2021_362_it
cordone - tsf2_2021_363_it
infiorescenza - tsf2_2021_364_it
irrigazione - tsf2_2021_365_it
legatura - tsf2_2021_366_it
lotta integrata - tsf2_2021_367_it
potatura verde - tsf2_2021_368_it
racemi composti - tsf2_2021_369_it
sarmento - tsf2_2021_370_it
sesti d'impianto - tsf2_2021_371_it
sfogliatura - tsf2_2021_372_it
sostanze tanniche - tsf2_2021_373_it
sperone - tsf2_2021_374_it
viticcio - tsf2_2021_375_it
tralcio - tsf2_2021_376_it
Filare - tsf2_2021_377_it
potatura - tsf2_2021_378_it
vitigno locale - tsf2_2021_379_it
vitigno locale Avanà - tsf2_2021_380_it
vino da meditazione - tsf2_2021_381_it
freschezza - tsf2_2021_382_it
botte - tsf2_2021_383_it
vasca in acciaio inossidabile - tsf2_2021_384_it
erba aromatica - tsf2_2021_385_it
miele - tsf2_2021_386_it
mistella - tsf2_2021_387_it
Vermut - tsf2_2021_388_it
spumante - tsf2_2021_389_it
vino dolce - tsf2_2021_390_it
acidità - tsf2_2021_391_it
dolcezza - tsf2_2021_392_it
zona di imbottigliamento - tsf2_2021_393_it
zona di produzione - tsf2_2021_394_it
zona di vinificazione - tsf2_2021_395_it
zone di lavorazione - tsf2_2021_396_it
cantina sociale - tsf2_2021_397_it
dichiarazione di produzione - tsf2_2021_398_it
dichiarazione di vendemmia - tsf2_2021_399_it
disciplinare di produzione - tsf2_2021_400_it
filiera vitivinicola - tsf2_2021_401_it
marchio consortile - tsf2_2021_402_it
prodotto vitivinicolo - tsf2_2021_403_it
rinomanza commerciale - tsf2_2021_404_it
zona viticola - tsf2_2021_405_it
vigneto eroico - tsf2_2021_406_it
terreno seminativo - tsf2_2021_407_it
Trattato sul funzionamento dell'Unione Europea - tsf2_2021_408_it
acino sferoide - tsf2_2021_409_it
bacca bianca - tsf2_2021_410_it
bacca rossa - tsf2_2021_411_it
bacca scura - tsf2_2021_412_it
Barbera - tsf2_2021_413_it
buccia pruinosa - tsf2_2021_414_it
Cabernet sauvignon - tsf2_2021_415_it
Falanghina - tsf2_2021_416_it
foglia pentagonale - tsf2_2021_417_it
foglia quinquelobata - tsf2_2021_418_it
foglia trilobata - tsf2_2021_419_it
grappolo piramidale - tsf2_2021_420_it
Monferrato - tsf2_2021_421_it
Montepulciano - tsf2_2021_422_it
Ribolla - tsf2_2021_423_it
Riesling - tsf2_2021_424_it
Sangiovese - tsf2_2021_425_it
Sauvignon - tsf2_2021_426_it
Schiava - tsf2_2021_427_it
sottovarietà - tsf2_2021_428_it
uvaggio - tsf2_2021_429_it
vitigno bianco - tsf2_2021_430_it
viitgno rosso - tsf2_2021_431_it
Merlot - tsf2_2021_432_it
Cabernet franc - tsf2_2021_433_it
Moscato - tsf2_2021_434_it
Zibibbo - tsf2_2021_435_it
Vernaccia - tsf2_2021_436_it
Malvasia - tsf2_2021_437_it
Pinot - tsf2_2021_438_it
Cannonau - tsf2_2021_439_it
Nebbiolo - tsf2_2021_440_it
Chardonnay - tsf2_2021_441_it
manometro - tsf2_2021_442_it
medium dry - tsf2_2021_443_it
menzione "Premium" - tsf2_2021_444_it
metodo champenoise - tsf2_2021_445_it
metodo Marone-Cinzano - tsf2_2021_446_it
metodo Martinotti-charmat - tsf2_2021_447_it
Moscato giallo - tsf2_2021_448_it
mosto solfitato - tsf2_2021_449_it
Müller Thurgau - tsf2_2021_450_it
muselet - tsf2_2021_451_it
Dom Pérignon - tsf2_2021_452_it
Pinot Meunier - tsf2_2021_453_it
Pinot nero - tsf2_2021_454_it
polietilene - tsf2_2021_455_it
presa di spuma - tsf2_2021_456_it
vino - tsf2_2021_457_it
cassetta di raccolta - tsf2_2021_458_it
cernita automatica - tsf2_2021_459_it
cernita manuale - tsf2_2021_460_it
ciglione - tsf2_2021_461_it
controspalliera - tsf2_2021_462_it
diradamento - tsf2_2021_463_it
diraspamento - tsf2_2021_464_it
ettaro vitato - tsf2_2021_465_it
forbice - tsf2_2021_466_it
grappolo ammuffito - tsf2_2021_467_it
incernierare - tsf2_2021_468_it
macchina semovente - tsf2_2021_469_it
macchina vendemmiatrice - tsf2_2021_470_it
maturazione aromatica - tsf2_2021_471_it
nebulizzatore - tsf2_2021_472_it
peduncolo - tsf2_2021_473_it
picciolo - tsf2_2021_474_it
polverizzazione - tsf2_2021_475_it
potatrice - tsf2_2021_476_it
resa per pianta - tsf2_2021_477_it
rimozione meccanica - tsf2_2021_478_it
scuotimento orizzontale - tsf2_2021_479_it
scuotimento verticale - tsf2_2021_480_it
semovente - tsf2_2021_481_it
speronare - tsf2_2021_482_it
tavolo di cernita - tsf2_2021_483_it
terrazza - tsf2_2021_484_it
tramoggia - tsf2_2021_485_it
tunnel di raccolta - tsf2_2021_486_it
vendemmiatrice - tsf2_2021_487_it
vendemmia manuale - tsf2_2021_488_it
vendemmia meccanica - tsf2_2021_489_it
vendemmiatrice semovente - tsf2_2021_490_it
viticoltore - tsf2_2021_491_it
viticoltura - tsf2_2021_492_it
maturazione fenolica - tsf2_2021_493_it
vendemmia - tsf2_2021_494_it
superficie vitata - tsf2_2021_495_it
vendemmia tardiva - tsf2_2021_496_it
sottoprodotto - tsf2_2021_497_it
superficie del vino - tsf2_2021_498_it
titolo alcolometrico totale - tsf2_2021_499_it
titolo alcolometrico volumico effettivo - tsf2_2021_500_it
regione ultraperiferica - tsf2_2021_501_it
commercializzazione - tsf2_2021_502_it
consumo umano diretto - tsf2_2021_503_it
importo - tsf2_2021_504_it
menzione tradizionale - tsf2_2021_505_it
potenziale produttivo - tsf2_2021_506_it
pratica enologica - tsf2_2021_507_it
denominazione di vendita - tsf2_2021_508_it
angostura - tsf2_2021_509_it
barili di quercia - tsf2_2021_510_it
brandy di mele - tsf2_2021_511_it
DOC - tsf2_2021_512_it
Brandy Napoleone o Brandy di invecchiamento Medio superiore - tsf2_2021_513_it
Brandy Vecchia Riserva - tsf2_2021_514_it
VSOP - tsf2_2021_515_it
XO - tsf2_2021_516_it
calvados - tsf2_2021_517_it
cognac millesimato - tsf2_2021_518_it
Damigiana - tsf2_2021_519_it
doppia distillazione - tsf2_2021_520_it
Gradazione alcolica - tsf2_2021_521_it
liquore - tsf2_2021_522_it
mastro bottaio - tsf2_2021_523_it
miscelazione - tsf2_2021_524_it
Regione della Charente - tsf2_2021_525_it
Trebbiano toscano - tsf2_2021_526_it
ufficio nazionale interprofessionale del cognac (BNIC) - tsf2_2021_527_it
taglio - tsf2_2021_528_it
Brandy - tsf2_2021_529_it
Cantina - tsf2_2021_530_it
rosmarino - tsf2_2021_531_it
salvia - tsf2_2021_532_it
sambuco - tsf2_2021_533_it
sapido - tsf2_2021_534_it
sciroppo - tsf2_2021_535_it
scorza di agrumi - tsf2_2021_536_it
scorza di melangola - tsf2_2021_537_it
semi di finocchio - tsf2_2021_538_it
sgocciolatura - tsf2_2021_539_it
spezia - tsf2_2021_540_it
steccha di cannella - tsf2_2021_541_it
succo - tsf2_2021_542_it
timo - tsf2_2021_543_it
titolo alcolometrico - tsf2_2021_544_it
Traminer aromatico - tsf2_2021_545_it
tuorlo d'uovo - tsf2_2021_546_it
uva aromatica - tsf2_2021_547_it
uva barbera - tsf2_2021_548_it
vin brulé - tsf2_2021_549_it
vino mielato - tsf2_2021_550_it
Vino Naranja del Condado de Huelva - tsf2_2021_551_it
vino neutro - tsf2_2021_552_it
vino resinato - tsf2_2021_553_it
vitigno aromatico - tsf2_2021_554_it
zenzero - tsf2_2021_555_it
zucchero raffinato - tsf2_2021_556_it
aromatizzare - tsf2_2021_557_it
vitigno autoctono - tsf2_2021_558_it
vitigno autoctono Avanà - tsf2_2021_559_it
Vino spumante rosso aromatico - tsf2_2021_560_it
Collo di cigno - tsf2_2021_561_it
Coperchio - tsf2_2021_562_it
caldaia - tsf2_2021_563_it
bagnomaria - tsf2_2021_564_it
Disalcolazione - tsf2_2021_565_it
Metanolo - tsf2_2021_566_it
Ebollizione - tsf2_2021_567_it
Vergine - tsf2_2021_568_it
Testa - tsf2_2021_569_it
Coda - tsf2_2021_570_it
Cuore - tsf2_2021_571_it
Riduzione - tsf2_2021_572_it
Processo di rettificazione - tsf2_2021_573_it
precamera di raffreddamento - tsf2_2021_574_it
Ciclo continuo - tsf2_2021_575_it
ciclo discontinuo - tsf2_2021_576_it
componenti volatili - tsf2_2021_577_it
Angels’share - tsf2_2021_578_it
vinacce non fermentate - tsf2_2021_579_it
vinacce fermentate - tsf2_2021_580_it
mastro distillatore - tsf2_2021_581_it
distillazione in corrente di vapore - tsf2_2021_582_it
Serpentina di raffreddamento - tsf2_2021_583_it
spiritoso - tsf2_2021_584_it
volume - tsf2_2021_585_it
Edulcorante - tsf2_2021_586_it
Acqua demineralizzata - tsf2_2021_587_it
denominazione legale - tsf2_2021_588_it
indicazioni geografiche tipiche - tsf2_2021_589_it
acquavite di vinaccia - tsf2_2021_590_it
flemma - tsf2_2021_591_it
buccia - tsf2_2021_592_it
Lambrusco (famiglia di vitigni) - tsf2_2021_593_it
calice a tulipano - tsf2_2021_594_it
Aroma fruttato - tsf2_2021_595_it
Aroma vegetale - tsf2_2021_596_it
grappa giovane - tsf2_2021_597_it
grappa aromatica - tsf2_2021_598_it
grappa aromatizzata - tsf2_2021_599_it
grappa monovitigno - tsf2_2021_600_it
Grappa polivitigno - tsf2_2021_601_it
Grappa affinata - tsf2_2021_602_it
vinacciolo - tsf2_2021_603_it
Grappa Stravecchia - tsf2_2021_604_it
etichettatura - tsf2_2021_605_it
filtrazione - tsf2_2021_606_it
imbottigliamento - tsf2_2021_607_it
invecchiamento - tsf2_2021_608_it
Lambrusco - tsf2_2021_609_it
affinamento in botte - tsf2_2021_610_it
agrume - tsf2_2021_611_it
alcol denaturato - tsf2_2021_612_it
alcol di grano - tsf2_2021_613_it
alcol neutro - tsf2_2021_614_it
anice stellato - tsf2_2021_615_it
aroma di frutta - tsf2_2021_616_it
aroma secondario - tsf2_2021_617_it
aromatizzato - tsf2_2021_618_it
aromatizzazione - tsf2_2021_619_it
artemisia - tsf2_2021_620_it
Assenzio maggiore - tsf2_2021_621_it
bacca di ginepro - tsf2_2021_622_it
barbabietola - tsf2_2021_623_it
barbabietola da zucchero - tsf2_2021_624_it
Barbera chinata - tsf2_2021_625_it
Barolo chinato - tsf2_2021_626_it
base alcolica - tsf2_2021_627_it
base aromatica - tsf2_2021_628_it
base di uve - tsf2_2021_629_it
base di vino - tsf2_2021_630_it
camomilla - tsf2_2021_631_it
caramello - tsf2_2021_632_it
cardamomo - tsf2_2021_633_it
china calisaia - tsf2_2021_634_it
colore granato - tsf2_2021_635_it
componente aromatica - tsf2_2021_636_it
coriandolo - tsf2_2021_637_it
corteccia di China calisaia - tsf2_2021_638_it
decozione - tsf2_2021_639_it
erba officinale - tsf2_2021_640_it
finocchio - tsf2_2021_641_it
fiore di anice stellato - tsf2_2021_642_it
fragranza agrumata - tsf2_2021_643_it
frutta esotica - tsf2_2021_644_it
frutta secca - tsf2_2021_645_it
genziana - tsf2_2021_646_it
radice di genziana - tsf2_2021_647_it
Glühwein - tsf2_2021_648_it
grado zuccherino - tsf2_2021_649_it
infusione alcolica - tsf2_2021_650_it
infuso di erbe - tsf2_2021_651_it
lavanda - tsf2_2021_652_it
lentischio - tsf2_2021_653_it
macerazione diretta - tsf2_2021_654_it
melangola - tsf2_2021_655_it
melissa - tsf2_2021_656_it
melograno - tsf2_2021_657_it
mirra - tsf2_2021_658_it
mirto - tsf2_2021_659_it
miscela di erbe - tsf2_2021_660_it
mistella bianca - tsf2_2021_661_it
mistella rossa - tsf2_2021_662_it
categoria di prodotto vitivinicolo - tsf2_2021_663_it
acidificazione - tsf2_2021_664_it
analisi complementare carbonica - tsf2_2021_665_it
annata - tsf2_2021_666_it
bevanda spiritosa - tsf2_2021_667_it
Cabernet - tsf2_2021_668_it
Cagnina - tsf2_2021_669_it
commissione di degustazione - tsf2_2021_670_it
conformità classificata - tsf2_2021_671_it
consorzio di tutela - tsf2_2021_672_it
controetichetta - tsf2_2021_673_it
denominazione - tsf2_2021_674_it
disacidificazione - tsf2_2021_675_it
ditta imbottigliatrice - tsf2_2021_676_it
denominazione di origine - tsf2_2021_677_it
denominazione di origine controllata - tsf2_2021_678_it
denominazione di origine controllata e garantita - tsf2_2021_679_it
denominazione di origine protetta - tsf2_2021_680_it
dosaggio - tsf2_2021_681_it
estratto secco - tsf2_2021_682_it
etichetta - tsf2_2021_683_it
fatturato agricolo - tsf2_2021_684_it
fermentazione in autoclave - tsf2_2021_685_it
gradazione - tsf2_2021_686_it
grado alcolico minimo - tsf2_2021_687_it
indicazione geografica - tsf2_2021_688_it
indicazione geografica protetta - tsf2_2021_689_it
indicazione geografica tipica - tsf2_2021_690_it
marchio commerciale - tsf2_2021_691_it
menzione novello - tsf2_2021_692_it
menzione riserva - tsf2_2021_693_it
mosto concentrato - tsf2_2021_694_it
produzione vitivinicola - tsf2_2021_695_it
rifermentazione naturale - tsf2_2021_696_it
scelta produttiva - tsf2_2021_697_it
schedario viticolo - tsf2_2021_698_it
sottozona - tsf2_2021_699_it
titolo alcolometrico volumico - tsf2_2021_700_it
titolo alcolometrico volumico naturale - tsf2_2021_701_it
vino da tavola - tsf2_2021_702_it
vino bianco - tsf2_2021_703_it
vino di qualità - tsf2_2021_704_it
vino profumato - tsf2_2021_705_it
vino spumante - tsf2_2021_706_it
vino di qualità prodotto in regioni determinate - tsf2_2021_707_it
zona di origine - tsf2_2021_708_it
vino effervescente - tsf2_2021_709_it
acescenza - tsf2_2021_710_it
alterazione - tsf2_2021_711_it
amarezza - tsf2_2021_712_it
anione - tsf2_2021_713_it
armonia - tsf2_2021_714_it
aroma di bocca - tsf2_2021_715_it
arrotondare - tsf2_2021_716_it
attenuare - tsf2_2021_717_it
avvinare - tsf2_2021_718_it
causticità - tsf2_2021_719_it
cavità orale - tsf2_2021_720_it
corpo - tsf2_2021_721_it
durezza - tsf2_2021_722_it
equilibrio - tsf2_2021_723_it
espirazione - tsf2_2021_724_it
finale - tsf2_2021_725_it
gusto di tappo - tsf2_2021_726_it
impatto - tsf2_2021_727_it
inspirazione - tsf2_2021_728_it
liscivia - tsf2_2021_729_it
macrosensazione - tsf2_2021_730_it
microsensazione - tsf2_2021_731_it
mineralità - tsf2_2021_732_it
mucina - tsf2_2021_733_it
mucosa orale - tsf2_2021_734_it
ossatura - tsf2_2021_735_it
Persistenza Aromatica Intensa - tsf2_2021_736_it
palato - tsf2_2021_737_it
palleggiamento - tsf2_2021_738_it
papilla fungiforme - tsf2_2021_739_it
papilla gustativa - tsf2_2021_740_it
permanenza - tsf2_2021_741_it
pizzicore - tsf2_2021_742_it
pungenza - tsf2_2021_743_it
retrobocca - tsf2_2021_744_it
rotondità - tsf2_2021_745_it
rugosità - tsf2_2021_746_it
salinità - tsf2_2021_747_it
sapore - tsf2_2021_748_it
secchezza - tsf2_2021_749_it
secrezione salivare - tsf2_2021_750_it
sensazione retronasale - tsf2_2021_751_it
sensazione saporifera - tsf2_2021_752_it
sensazione tattile - tsf2_2021_753_it
sensazione termica - tsf2_2021_754_it
smussare - tsf2_2021_755_it
sostanza estrattiva - tsf2_2021_756_it
sprigionare - tsf2_2021_757_it
struttura - tsf2_2021_758_it
surcollaggio - tsf2_2021_759_it
Vino Spumante di Qualità Aromatico - tsf2_2021_760_it
assaggiare - tsf2_2021_761_it
assortimento - tsf2_2021_762_it
barricaia - tsf2_2021_763_it
beverage - tsf2_2021_764_it
carta dei vini - tsf2_2021_765_it
commensale - tsf2_2021_766_it
controllo della temperatura - tsf2_2021_767_it
degustazione - tsf2_2021_768_it
difetto di tappo - tsf2_2021_769_it
galateo - tsf2_2021_770_it
intenditore - tsf2_2021_771_it
inventario - tsf2_2021_772_it
maître - tsf2_2021_773_it
mescere - tsf2_2021_774_it
mescitore - tsf2_2021_775_it
ONAV - tsf2_2021_776_it
percorso enogastronomico - tsf2_2021_777_it
percorso sensoriale - tsf2_2021_778_it
rifornire - tsf2_2021_779_it
servizio - tsf2_2021_780_it
sommellerie - tsf2_2021_781_it
stock - tsf2_2021_782_it
vinoterapia - tsf2_2021_783_it
stoccaggio - tsf2_2021_784_it
abbinamento - tsf2_2021_785_it
uva boal - tsf2_2021_786_it
uva palomino - tsf2_2021_787_it
uva passa - tsf2_2021_788_it
varietà di lieviti - tsf2_2021_789_it
velo batterico - tsf2_2021_790_it
Verdello - tsf2_2021_791_it
Verdello - tsf2_2021_792_it
Verdelho - tsf2_2021_793_it
Verdelho - tsf2_2021_794_it
versione dolce - tsf2_2021_795_it
versione liquorosa - tsf2_2021_796_it
versione secca - tsf2_2021_797_it
vino fortificato - tsf2_2021_798_it
vino liquoroso ambrato - tsf2_2021_799_it
vino liquoroso corposo - tsf2_2021_800_it
vino liquoroso dolce - tsf2_2021_801_it
vino liquoroso intenso - tsf2_2021_802_it
vino liquoroso millesimato - tsf2_2021_803_it
vino liquoroso profondo - tsf2_2021_804_it
vino liquoroso secco - tsf2_2021_805_it
vino rosso dolce - tsf2_2021_806_it
vino rosso liquoroso - tsf2_2021_807_it
vino speciale - tsf2_2021_808_it
vitigno catarratto - tsf2_2021_809_it
vitigno Ansonica - tsf2_2021_810_it
Pedro Ximénez - tsf2_2021_811_it
Pedro Ximénez Murillo - tsf2_2021_812_it
zucchero residuo - tsf2_2021_813_it
tenore zuccherino - tsf2_2021_814_it
vino liquoroso - tsf2_2021_815_it
pastorizzazione - tsf2_2021_816_it
bollicina di anidride carbonica - tsf2_2021_817_it
buccia di cipolla - tsf2_2021_818_it
colore - tsf2_2021_819_it
effetto Marangoni - tsf2_2021_820_it
giallo amaranto - tsf2_2021_821_it
giallo ambrato - tsf2_2021_822_it
giallo arancio - tsf2_2021_823_it
giallo canarino - tsf2_2021_824_it
giallo dorato - tsf2_2021_825_it
giallo tenue - tsf2_2021_826_it
giallo verdolino - tsf2_2021_827_it
grana del perlage - tsf2_2021_828_it
limpidezza - tsf2_2021_829_it
residuo in sospensione - tsf2_2021_830_it
riflesso - tsf2_2021_831_it
rosa cerasuolo - tsf2_2021_832_it
rosa chiaretto - tsf2_2021_833_it
rosa tenue - tsf2_2021_834_it
rosso aranciato - tsf2_2021_835_it
rosso granato - tsf2_2021_836_it
rosso porpora - tsf2_2021_837_it
rosso rubino - tsf2_2021_838_it
sfumatura cromatica - tsf2_2021_839_it
stato ossidativo - tsf2_2021_840_it
trasparenza - tsf2_2021_841_it
vino brillante - tsf2_2021_842_it
vino cristallino - tsf2_2021_843_it
vino impenetrabile - tsf2_2021_844_it
vino rosato - tsf2_2021_845_it
vino scorrevole - tsf2_2021_846_it
vino torbido - tsf2_2021_847_it
vino velato - tsf2_2021_848_it
viscosità - tsf2_2021_849_it
vivacità del colore - tsf2_2021_850_it
densità - tsf2_2021_851_it
ossidazione - tsf2_2021_852_it
perlage - tsf2_2021_853_it
spuma - tsf2_2021_854_it
giallo paglierino - tsf2_2021_855_it
consistenza - tsf2_2021_856_it
inclinare - tsf2_2021_857_it
polifenolo - tsf2_2021_858_it
esame visivo - tsf2_2021_859_it
vino spigoloso - tsf2_2021_860_it
vino suadente - tsf2_2021_861_it
vino vellutato - tsf2_2021_862_it
vivacità - tsf2_2021_863_it
volta palatina - tsf2_2021_864_it
morbidezza - tsf2_2021_865_it
sapidità - tsf2_2021_866_it
Chatus - tsf2_2021_867_it
vino spumante gassificato - tsf2_2021_868_it
acrotonia - tsf2_2021_869_it
alberata - tsf2_2021_870_it
Bellussera - tsf2_2021_871_it
capo a frutto - tsf2_2021_872_it
carica di gemme - tsf2_2021_873_it
Casarsa - tsf2_2021_874_it
cordone libero - tsf2_2021_875_it
Cortina semplice - tsf2_2021_876_it
curvatura - tsf2_2021_877_it
densità di impianto - tsf2_2021_878_it
Doppio Guyot - tsf2_2021_879_it
fertilità basale - tsf2_2021_880_it
GDC - tsf2_2021_881_it
interfilare - tsf2_2021_882_it
impianto - tsf2_2021_883_it
Pergola Doppia - tsf2_2021_884_it
Pergola trentina - tsf2_2021_885_it
Pergola veronese - tsf2_2021_886_it
portainnesto - tsf2_2021_887_it
potatura corta - tsf2_2021_888_it
potatura lunga - tsf2_2021_889_it
potatura mista - tsf2_2021_890_it
potatura secca - tsf2_2021_891_it
scacchiatura - tsf2_2021_892_it
tutore - tsf2_2021_893_it
vite maritata - tsf2_2021_894_it
alberello - tsf2_2021_895_it
barbatella - tsf2_2021_896_it
Cordone speronato - tsf2_2021_897_it
Guyot - tsf2_2021_898_it
Guyot capovolto - tsf2_2021_899_it
Spalliera - tsf2_2021_900_it
Sylvoz - tsf2_2021_901_it
tendone - tsf2_2021_902_it
Pergola - tsf2_2021_903_it
vigoria - tsf2_2021_904_it
forma di allevamento - tsf2_2021_905_it
palizzamento - tsf2_2021_906_it
vino amabile - tsf2_2021_907_it
vino armonico - tsf2_2021_908_it
vino concentrato - tsf2_2021_909_it
vino debole - tsf2_2021_910_it
vino disarmonico - tsf2_2021_911_it
vino evanescente - tsf2_2021_912_it
vino fine - tsf2_2021_913_it
vino giovane - tsf2_2021_914_it
vino magro - tsf2_2021_915_it
vino maturo - tsf2_2021_916_it
vino pastoso - tsf2_2021_917_it
vino robusto - tsf2_2021_918_it
vino scipito - tsf2_2021_919_it
vino spumante - tsf2_2021_920_it
accrescimento (vegetativo) - tsf2_2021_921_it
acido - tsf2_2021_922_it
acido abscissico - tsf2_2021_923_it
agostamento - tsf2_2021_924_it
allegagione - tsf2_2021_925_it
attività fotosintetica - tsf2_2021_926_it
caduta delle foglie - tsf2_2021_927_it
colatura - tsf2_2021_928_it
dormienza - tsf2_2021_929_it
fase - tsf2_2021_930_it
fase fenologica - tsf2_2021_931_it
fecondazione - tsf2_2021_932_it
femminella - tsf2_2021_933_it
fenomeno - tsf2_2021_934_it
fiore - tsf2_2021_935_it
fioritura - tsf2_2021_936_it
foglia - tsf2_2021_937_it
formazione - tsf2_2021_938_it
frutto - tsf2_2021_939_it
fruttosio - tsf2_2021_940_it
germogliare - tsf2_2021_941_it
germoglio - tsf2_2021_942_it
glucosio - tsf2_2021_943_it
impollinazione - tsf2_2021_944_it
lignificazione - tsf2_2021_945_it
periodo - tsf2_2021_946_it
pianta - tsf2_2021_947_it
pianto - tsf2_2021_948_it
polline - tsf2_2021_949_it
ripresa vegetativa - tsf2_2021_950_it
seme - tsf2_2021_951_it
sottociclo riproduttivo - tsf2_2021_952_it
sottociclo vegetativo - tsf2_2021_953_it
sviluppo - tsf2_2021_954_it
taglio di potatura - tsf2_2021_955_it
temperatura - tsf2_2021_956_it
gemma ibernante - tsf2_2021_957_it
ciclo - tsf2_2021_958_it
viraggio (del colore) - tsf2_2021_959_it
vite - tsf2_2021_960_it
gemma - tsf2_2021_961_it
acino - tsf2_2021_962_it
maturazione - tsf2_2021_963_it
germogliamento - tsf2_2021_964_it
grappolo - tsf2_2021_965_it
invaiatura - tsf2_2021_966_it
zucchero - tsf2_2021_967_it
uva - tsf2_2021_968_it
condizione ambientale - tsf2_2021_969_it
bacca - tsf2_2021_970_it
vitigno autoctono Becuet - tsf2_2021_971_it
Vino spumante secco - tsf2_2021_972_it
ampolla - tsf2_2021_973_it
bicchiere - tsf2_2021_974_it
bolla di livello - tsf2_2021_975_it
cantinetta - tsf2_2021_976_it
cantinetta - tsf2_2021_977_it
capsula - tsf2_2021_978_it
cavatappi a doppia leva - tsf2_2021_979_it
cavatappi a lame - tsf2_2021_980_it
cestello portabottiglie - tsf2_2021_981_it
ciotola - tsf2_2021_982_it
coltellino - tsf2_2021_983_it
contenitore - tsf2_2021_984_it
coppa - tsf2_2021_985_it
cristallo - tsf2_2021_986_it
cristallo - tsf2_2021_987_it
espositore - tsf2_2021_988_it
fazzoletto - tsf2_2021_989_it
gabbietta - tsf2_2021_990_it
goccia - tsf2_2021_991_it
igrometro - tsf2_2021_992_it
lama - tsf2_2021_993_it
lavandino - tsf2_2021_994_it
leva - tsf2_2021_995_it
manico - tsf2_2021_996_it
marsina - tsf2_2021_997_it
mescita - tsf2_2021_998_it
metallo - tsf2_2021_999_it
ogiva - tsf2_2021_1000_it
ossigenare - tsf2_2021_1001_it
panno - tsf2_2021_1002_it
pinza - tsf2_2021_1003_it
pompetta - tsf2_2021_1004_it
portavino - tsf2_2021_1005_it
sbicchierare - tsf2_2021_1006_it
scaraffare - tsf2_2021_1007_it
screwpull - tsf2_2021_1008_it
secchiello - tsf2_2021_1009_it
spirale - tsf2_2021_1010_it
stappare - tsf2_2021_1011_it
stappatura - tsf2_2021_1012_it
stelo - tsf2_2021_1013_it
succhiello - tsf2_2021_1014_it
sughero - tsf2_2021_1015_it
tappo anti-ossidazione - tsf2_2021_1016_it
tappo sottovuoto - tsf2_2021_1017_it
taschino - tsf2_2021_1018_it
tester - tsf2_2021_1019_it
tovagliolo - tsf2_2021_1020_it
tulipano - tsf2_2021_1021_it
verme - tsf2_2021_1022_it
vimine - tsf2_2021_1023_it
vite autofilettante - tsf2_2021_1024_it
vino spumante charmat - tsf2_2021_1025_it
bevanda sacra - tsf2_2021_1026_it
birra - tsf2_2021_1027_it
birra artigianale - tsf2_2021_1028_it
birraio - tsf2_2021_1029_it
birra alcolica - tsf2_2021_1030_it
birra analcolica - tsf2_2021_1031_it
birrificazione - tsf2_2021_1032_it
birrificio - tsf2_2021_1033_it
boccale - tsf2_2021_1034_it
doppio malto - tsf2_2021_1035_it
fermentazione - tsf2_2021_1036_it
grado di tostatura - tsf2_2021_1037_it
luppolatura - tsf2_2021_1038_it
luppolo - tsf2_2021_1039_it
malto - tsf2_2021_1040_it
malto speciale - tsf2_2021_1041_it
mastro birraio - tsf2_2021_1042_it
microrganismo buono - tsf2_2021_1043_it
mosto di birra - tsf2_2021_1044_it
schiuma - tsf2_2021_1045_it
spillatura - tsf2_2021_1046_it
torbidità - tsf2_2021_1047_it
zucchero fermentescibile - tsf2_2021_1048_it
essiccazione - tsf2_2021_1049_it
Mulsum - tsf2_2021_1050_it
noce moscata - tsf2_2021_1051_it
nota balsamica - tsf2_2021_1052_it
nota floreale - tsf2_2021_1053_it
nota speziata - tsf2_2021_1054_it
pastosità - tsf2_2021_1055_it
pece - tsf2_2021_1056_it
pepe - tsf2_2021_1057_it
periodo di invecchiamento - tsf2_2021_1058_it
pesca - tsf2_2021_1059_it
petalo di viola - tsf2_2021_1060_it
pianta aromatica - tsf2_2021_1061_it
pianta erbacea - tsf2_2021_1062_it
pianta medicinale - tsf2_2021_1063_it
pianta officinale - tsf2_2021_1064_it
prodotto vitivinicolo aromatizzato - tsf2_2021_1065_it
quercia - tsf2_2021_1066_it
rabarbaro - tsf2_2021_1067_it
radice di rabarbaro - tsf2_2021_1068_it
resina - tsf2_2021_1069_it
resina di lentischio - tsf2_2021_1070_it
resina di pino - tsf2_2021_1071_it
Retsina - tsf2_2021_1072_it
rifermentare - tsf2_2021_1073_it
rifermentazione - tsf2_2021_1074_it
rimedio officinale - tsf2_2021_1075_it
rosa canina - tsf2_2021_1076_it
Vino spumante rosso - tsf2_2021_1077_it
pigiatrice - tsf2_2021_1078_it
pressatura automatizzata - tsf2_2021_1079_it
estrarre - tsf2_2021_1080_it
pigiatura - tsf2_2021_1081_it
pressa - tsf2_2021_1082_it
pressatura - tsf2_2021_1083_it
spremitura - tsf2_2021_1084_it
polpa - tsf2_2021_1085_it
diraspatrice - tsf2_2021_1086_it
mosto - tsf2_2021_1087_it
Pornassio - tsf2_2021_1088_it
Porto - tsf2_2021_1089_it
Porto Crusted - tsf2_2021_1090_it
Porto Ruby - tsf2_2021_1091_it
Porto Vintage - tsf2_2021_1092_it
Porto/Oporto Noval Tawny - tsf2_2021_1093_it
presenza di bucce - tsf2_2021_1094_it
presenza di bucce rosse - tsf2_2021_1095_it
processo di aromatizzazione - tsf2_2021_1096_it
quantità di zucchero - tsf2_2021_1097_it
Roriz - tsf2_2021_1098_it
Rubino - tsf2_2021_1099_it
Rum - tsf2_2021_1100_it
salino - tsf2_2021_1101_it
scorza - tsf2_2021_1102_it
sentore dolce - tsf2_2021_1103_it
sentore ossidativo - tsf2_2021_1104_it
sentore speziato - tsf2_2021_1105_it
Sercial - tsf2_2021_1106_it
sfumatura dolce - tsf2_2021_1107_it
sfumatura salina - tsf2_2021_1108_it
Sherry Oloroso Gobernador - tsf2_2021_1109_it
Sherry/Jerez/Xeres - tsf2_2021_1110_it
spezia dolce - tsf2_2021_1111_it
speziato - tsf2_2021_1112_it
spumante dolce - tsf2_2021_1113_it
strato di lieviti - tsf2_2021_1114_it
stufa - tsf2_2021_1115_it
Tamarindo - tsf2_2021_1116_it
terrazza di terreno vulcanico - tsf2_2021_1117_it
tessitura aromatica - tsf2_2021_1118_it
tessitura aromatica opulenta - tsf2_2021_1119_it
tessitura densa - tsf2_2021_1120_it
tipica ossidazione - tsf2_2021_1121_it
tipico sentore ossidativo - tsf2_2021_1122_it
tipologia dolce - tsf2_2021_1123_it
tipologia secca - tsf2_2021_1124_it
Tocai - tsf2_2021_1125_it
Touriga - tsf2_2021_1126_it
uva bianca - tsf2_2021_1127_it
VSQ (Vino spumante di qualità) - tsf2_2021_1128_it
abilitazione - tsf2_2021_1129_it
analisi sensoriale - tsf2_2021_1130_it
anello salvagocce - tsf2_2021_1131_it
cavatappi - tsf2_2021_1132_it
tastevin - tsf2_2021_1133_it
termometro a lettura rapida - tsf2_2021_1134_it
decanter - tsf2_2021_1135_it
glacette - tsf2_2021_1136_it
Drop-stop - tsf2_2021_1137_it
esame di abilitazione - tsf2_2021_1138_it
frangino - tsf2_2021_1139_it
grembiule - tsf2_2021_1140_it
tappo - tsf2_2021_1141_it
secchiello per il ghiaccio - tsf2_2021_1142_it
tappo di sughero - tsf2_2021_1143_it
calice - tsf2_2021_1144_it
candela - tsf2_2021_1145_it
caraffa - tsf2_2021_1146_it
carrello dei vini - tsf2_2021_1147_it
prosecco - tsf2_2021_1148_it
prosecco - tsf2_2021_1149_it
recioto - tsf2_2021_1150_it
pupitre - tsf2_2021_1151_it
sboccatura - tsf2_2021_1152_it
sboccatura à la volée - tsf2_2021_1153_it
sedimento feccioso - tsf2_2021_1154_it
saccarosio - tsf2_2021_1155_it
secco - tsf2_2021_1156_it
refrigerante - tsf2_2021_1157_it
refrigerare - tsf2_2021_1158_it
refrigerazione - tsf2_2021_1159_it
silicato - tsf2_2021_1160_it
rabboccare - tsf2_2021_1161_it
solforoso - tsf2_2021_1162_it
remuage sûr pupitres - tsf2_2021_1163_it
Saccharomyces ellipsoideus - tsf2_2021_1164_it
Saccharomyces oviformis - tsf2_2021_1165_it
ricolmare - tsf2_2021_1166_it
sistema di agitazione - tsf2_2021_1167_it
sistema di allevamento - tsf2_2021_1168_it
tappo stopper - tsf2_2021_1169_it
quaderno di degustazione - tsf2_2021_1170_it
valigetta bicchieri - tsf2_2021_1171_it
diploma di sommelier - tsf2_2021_1172_it
diploma di sommelier - tsf2_2021_1173_it
diploma di master sommelier (MS) - tsf2_2021_1174_it
cavatappi a campana - tsf2_2021_1175_it
cavatappi a doppia vite - tsf2_2021_1176_it
cavatappi a farfalla - tsf2_2021_1177_it
cavatappi a leva - tsf2_2021_1178_it
cavatappi a rubinetto - tsf2_2021_1179_it
cavatappi professionale - tsf2_2021_1180_it
corso certificato - tsf2_2021_1181_it
enologia - tsf2_2021_1182_it
esame gusto-olfattivo - tsf2_2021_1183_it
fisiologia del gusto - tsf2_2021_1184_it
fisiologia dell'olfatto - tsf2_2021_1185_it
fisiologia della vista - tsf2_2021_1186_it
iter formativo - tsf2_2021_1187_it
master di perfezionamento - tsf2_2021_1188_it
master professionale - tsf2_2021_1189_it
metodo Mercadini - tsf2_2021_1190_it
parametro di valutazione - tsf2_2021_1191_it
percorso certificato - tsf2_2021_1192_it
percorso formativo - tsf2_2021_1193_it
percorso teorico-pratico - tsf2_2021_1194_it
principi nutritivi - tsf2_2021_1195_it
scheda di abbinamento - tsf2_2021_1196_it
scheda analitico-descrittiva - tsf2_2021_1197_it
vitigno - tsf2_2021_1198_it
caratteristiche organolettiche - tsf2_2021_1199_it
coltivazione della vite - tsf2_2021_1200_it
cultura enogastronomica - tsf2_2021_1201_it
AIS - tsf2_2021_1202_it
FISAR - tsf2_2021_1203_it
sommelier - tsf2_2021_1204_it
ASPI - tsf2_2021_1205_it
luogo di esposizione - tsf2_2021_1206_it
menzione geografica aggiuntiva - tsf2_2021_1207_it
menzione specifica tradizionale - tsf2_2021_1208_it
ministro delle politiche agricole alimentari e forestali - tsf2_2021_1209_it
norme nazionali per la produzione - tsf2_2021_1210_it
operatore enoturistico - tsf2_2021_1211_it
operatore del settore alimentare - tsf2_2021_1212_it
parametro chimico-fisico - tsf2_2021_1213_it
parametro microclimatico - tsf2_2021_1214_it
partita di vino - tsf2_2021_1215_it
pericolo di origine chimica - tsf2_2021_1216_it
periodo minimo di invecchiamento - tsf2_2021_1217_it
prassi igienica - tsf2_2021_1218_it
distillazione - tsf2_2021_1219_it
prodotto agro-alimentare - tsf2_2021_1220_it
produzione annua - tsf2_2021_1221_it
produzione annuale - tsf2_2021_1222_it
produzione di vino - tsf2_2021_1223_it
registro nazionale delle varietà di vite - tsf2_2021_1224_it
regolamento consortile - tsf2_2021_1225_it
resa uva/vino - tsf2_2021_1226_it
resa massima di uva/vino - tsf2_2021_1227_it
gassificare - tsf2_2021_1228_it
ampiezza - tsf2_2021_1229_it
analisi chimica - tsf2_2021_1230_it
calice con stelo - tsf2_2021_1231_it
composizione glicerica - tsf2_2021_1232_it
corposità - tsf2_2021_1233_it
deglutire - tsf2_2021_1234_it
densità cromatica - tsf2_2021_1235_it
essenza fruttata - tsf2_2021_1236_it
evacuare - tsf2_2021_1237_it
grassezza - tsf2_2021_1238_it
lucentezza - tsf2_2021_1239_it
mediocrità - tsf2_2021_1240_it
opalescenza - tsf2_2021_1241_it
percezione sensoriale - tsf2_2021_1242_it
persistenza gusto-olfattiva - tsf2_2021_1243_it
profilo organolettico - tsf2_2021_1244_it
salivare - tsf2_2021_1245_it
scorrevolezza - tsf2_2021_1246_it
smorzare - tsf2_2021_1247_it
sostanze odorose - tsf2_2021_1248_it
stimolo sensoriale - tsf2_2021_1249_it
struttura gustativa - tsf2_2021_1250_it
succulenza - tsf2_2021_1251_it
untuosità - tsf2_2021_1252_it
valutazione sensoriale - tsf2_2021_1253_it
vetro istoriato - tsf2_2021_1254_it
viaggio polisensoriale - tsf2_2021_1255_it
aromaticità - tsf2_2021_1256_it
effervescenza - tsf2_2021_1257_it
degustatore - tsf2_2021_1258_it
assaggiatore - tsf2_2021_1259_it
astringenza - tsf2_2021_1260_it
componente - tsf2_2021_1261_it
archetto - tsf2_2021_1262_it
sfumatura odorosa - tsf2_2021_1263_it
persistenza - tsf2_2021_1264_it
intensità (olfatto) - tsf2_2021_1265_it
intensità (vista) - tsf2_2021_1266_it
analisi organolettica - tsf2_2021_1267_it
sensazione pseudocalorica - tsf2_2021_1268_it
tannicità - tsf2_2021_1269_it
fluidità - tsf2_2021_1270_it
lacrima - tsf2_2021_1271_it
Lacrima - tsf2_2021_1272_it
tonalità - tsf2_2021_1273_it
tannino - tsf2_2021_1274_it
alcolicità - tsf2_2021_1275_it
ossigenazione - tsf2_2021_1276_it
decantazione - tsf2_2021_1277_it
tenore - tsf2_2021_1278_it
vino abboccato - tsf2_2021_1279_it
vino acerbo - tsf2_2021_1280_it
vino allappante - tsf2_2021_1281_it
Vino spumante naturale - tsf2_2021_1282_it
affinamento - tsf2_2021_1283_it
affinamento in acciaio - tsf2_2021_1284_it
affinamento in bottiglia - tsf2_2021_1285_it
affinamento in cantina - tsf2_2021_1286_it
affinamento in legno - tsf2_2021_1287_it
affinare - tsf2_2021_1288_it
barrique - tsf2_2021_1289_it
barrique bordolese - tsf2_2021_1290_it
botte di legno - tsf2_2021_1291_it
capacità media - tsf2_2021_1292_it
cerchi di metallo - tsf2_2021_1293_it
ciclo di affinamento - tsf2_2021_1294_it
cocchiume - tsf2_2021_1295_it
cocchiume - tsf2_2021_1296_it
colmare - tsf2_2021_1297_it
contenitore inerte - tsf2_2021_1298_it
contenitore neutro - tsf2_2021_1299_it
doga di legno - tsf2_2021_1300_it
ermeticità - tsf2_2021_1301_it
essenza legnosa - tsf2_2021_1302_it
etichetta pregiata - tsf2_2021_1303_it
ettolitro - tsf2_2021_1304_it
evaporazione - tsf2_2021_1305_it
fase di affinamento - tsf2_2021_1306_it
fibra di vetro - tsf2_2021_1307_it
flocculazione - tsf2_2021_1308_it
fluido di raffreddamento - tsf2_2021_1309_it
foro di riempimento - tsf2_2021_1310_it
invecchiare - tsf2_2021_1311_it
materiale neutro - tsf2_2021_1312_it
micro ossigenazione - tsf2_2021_1313_it
microporosità - tsf2_2021_1314_it
pipa - tsf2_2021_1315_it
poro - tsf2_2021_1316_it
porosità - tsf2_2021_1317_it
pratica di cantina - tsf2_2021_1318_it
processo di stabilizzazione - tsf2_2021_1319_it
rapporto superficie/volume - tsf2_2021_1320_it
riposo in legno - tsf2_2021_1321_it
sbalzo di temperatura - tsf2_2021_1322_it
scolmare - tsf2_2021_1323_it
scolmatura - tsf2_2021_1324_it
serbatoio senza tetto fisso - tsf2_2021_1325_it
stabilizzazione naturale - tsf2_2021_1326_it
tempo di affinamento - tsf2_2021_1327_it
tempo di invecchiamento - tsf2_2021_1328_it
tino - tsf2_2021_1329_it
trattamento stabilizzatore - tsf2_2021_1330_it
travasare - tsf2_2021_1331_it
travaso - tsf2_2021_1332_it
vaso vinario - tsf2_2021_1333_it
vetroresina - tsf2_2021_1334_it
bottigliere - tsf2_2021_1335_it
convivio - tsf2_2021_1336_it
coppiere - tsf2_2021_1337_it
dispensiere - tsf2_2021_1338_it
Sagrantino - tsf2_2021_1339_it
Sfursat - tsf2_2021_1340_it
stuoia - tsf2_2021_1341_it
surmaturazione - tsf2_2021_1342_it
Tokaji Eszencia - tsf2_2021_1343_it
torchio meccanico - tsf2_2021_1344_it
torsione del peduncolo - tsf2_2021_1345_it
tossina - tsf2_2021_1346_it
Trockenbeerenauslese - tsf2_2021_1347_it
uva bionda - tsf2_2021_1348_it
uva diraspata - tsf2_2021_1349_it
uva malaga - tsf2_2021_1350_it
uva passita - tsf2_2021_1351_it
uva surmatura - tsf2_2021_1352_it
ventilazione - tsf2_2021_1353_it
Verdicchio - tsf2_2021_1354_it
Vermentino - tsf2_2021_1355_it
Vespaiola - tsf2_2021_1356_it
vin santo - tsf2_2021_1357_it
vino muffato - tsf2_2021_1358_it
vino passito - tsf2_2021_1359_it
vino passito bianco - tsf2_2021_1360_it
vino passito dolce - tsf2_2021_1361_it
vino passito liquoroso - tsf2_2021_1362_it
vino passito secco - tsf2_2021_1363_it
pigiare - tsf2_2021_1364_it
distillato di vino - tsf2_2021_1365_it
Amarone - tsf2_2021_1366_it
graticcio - tsf2_2021_1367_it
residuo zuccherino - tsf2_2021_1368_it
passito - tsf2_2021_1369_it
chiarifica - tsf2_2021_1370_it
Garganega - tsf2_2021_1371_it
bentonite - tsf2_2021_1372_it
pinot grigio - tsf2_2021_1373_it
Aleatico - tsf2_2021_1374_it
Brachetto - tsf2_2021_1375_it
Gewurztraminer - tsf2_2021_1376_it
pinot bianco - tsf2_2021_1377_it
cuvée - tsf2_2021_1378_it
mc (mosto concentrato) - tsf2_2021_1379_it
dry - tsf2_2021_1380_it
champagne - tsf2_2021_1381_it
semisecco - tsf2_2021_1382_it
accento erbaceo - tsf2_2021_1383_it
addizione di distillato - tsf2_2021_1384_it
aggiunta di alcol - tsf2_2021_1385_it
aggiunta di brandy - tsf2_2021_1386_it
agrodolce - tsf2_2021_1387_it
agrumato - tsf2_2021_1388_it
Alcamo - tsf2_2021_1389_it
ambrato - tsf2_2021_1390_it
Amontillado - tsf2_2021_1391_it
aroma dolce - tsf2_2021_1392_it
assenza di bucce - tsf2_2021_1393_it
assenza di bucce rosse - tsf2_2021_1394_it
Avola - tsf2_2021_1395_it
Banyuls - tsf2_2021_1396_it
a base di cacao - tsf2_2021_1397_it
boisé - tsf2_2021_1398_it
botas - tsf2_2021_1399_it
botte scolma - tsf2_2021_1400_it
bouquet olfattivo - tsf2_2021_1401_it
breve appassimento - tsf2_2021_1402_it
buccia rossa - tsf2_2021_1403_it
Campidano - tsf2_2021_1404_it
canteiro - tsf2_2021_1405_it
Cherry - tsf2_2021_1406_it
Cortado - tsf2_2021_1407_it
erba balsamica - tsf2_2021_1408_it
erbaceo - tsf2_2021_1409_it
erbetta - tsf2_2021_1410_it
fortificazione con alcol - tsf2_2021_1411_it
fruttare - tsf2_2021_1412_it
grado di dolcezza - tsf2_2021_1413_it
invecchiamento in botte scolma - tsf2_2021_1414_it
iodato - tsf2_2021_1415_it
lievito flor - tsf2_2021_1416_it
Madeira - tsf2_2021_1417_it
Madeira Bual - tsf2_2021_1418_it
Madeira Malmsey - tsf2_2021_1419_it
mallo - tsf2_2021_1420_it
Manzanilla Sanlucar - tsf2_2021_1421_it
Marsala - tsf2_2021_1422_it
Marsala Vergine - tsf2_2021_1423_it
criadera - tsf2_2021_1424_it
metodo soleras - tsf2_2021_1425_it
miscela - tsf2_2021_1426_it
succo d'uva - tsf2_2021_1427_it
mosto dolce - tsf2_2021_1428_it
mosto in fermentazione - tsf2_2021_1429_it
nota ossidativa - tsf2_2021_1430_it
Noval Silval Vintage - tsf2_2021_1431_it
Panesa - tsf2_2021_1432_it
piacevole sfumatura salina - tsf2_2021_1433_it
vino spumante dolce - tsf2_2021_1434_it
acino ghiacciato - tsf2_2021_1435_it
acqua ghiacciata - tsf2_2021_1436_it
aroma di albicocca - tsf2_2021_1437_it
aroma di fichi secchi - tsf2_2021_1438_it
aroma di frutta esotica - tsf2_2021_1439_it
aroma tostato - tsf2_2021_1440_it
Avanà - tsf2_2021_1441_it
Baratuciàt - tsf2_2021_1442_it
Becuet - tsf2_2021_1443_it
Cimon - tsf2_2021_1444_it
congelamento delle uve - tsf2_2021_1445_it
congelare - tsf2_2021_1446_it
disgelo - tsf2_2021_1447_it
disidratare - tsf2_2021_1448_it
Eigo Vitto - tsf2_2021_1449_it
Eiswein - tsf2_2021_1450_it
estratto dell'acino - tsf2_2021_1451_it
estratto dell'uva - tsf2_2021_1452_it
gelata - tsf2_2021_1453_it
gelo - tsf2_2021_1454_it
goccia di succo concentrato - tsf2_2021_1455_it
succo concentrato - tsf2_2021_1456_it
Grappa - tsf2_2021_1457_it
Grappa del Ghiaccio - tsf2_2021_1458_it
grappolo ghiacciato - tsf2_2021_1459_it
Ice One - tsf2_2021_1460_it
Icewine - tsf2_2021_1461_it
illimpidire - tsf2_2021_1462_it
liquido zuccherato - tsf2_2021_1463_it
maturazione ottimale - tsf2_2021_1464_it
nota di frutta secca - tsf2_2021_1465_it
panorama enologico locale - tsf2_2021_1466_it
pressatura continua - tsf2_2021_1467_it
raccogliere manualmente - tsf2_2021_1468_it
raccolta notturna - tsf2_2021_1469_it
Riesling renano - tsf2_2021_1470_it
Seyval Blanc - tsf2_2021_1471_it
San Sebastiano - tsf2_2021_1472_it
Scheurebe - tsf2_2021_1473_it
torchio verticale - tsf2_2021_1474_it
uva Avanà - tsf2_2021_1475_it
uva ghiacciata - tsf2_2021_1476_it
vendemmia a mano - tsf2_2021_1477_it
vendemmia ghiacciata - tsf2_2021_1478_it
vendemmia invernale - tsf2_2021_1479_it
Vidal - tsf2_2021_1480_it
Vin de Glace - tsf2_2021_1481_it
vinificazione estrema - tsf2_2021_1482_it
Vino del Ghiaccio - tsf2_2021_1483_it
vino ghiacciato - tsf2_2021_1484_it
viticoltura montana - tsf2_2021_1485_it
vino frizzante - tsf2_2021_1486_it
abboccato - tsf2_2021_1487_it
autoclave di presa di spuma - tsf2_2021_1488_it
autoclave di stabilizzazione - tsf2_2021_1489_it
bidule - tsf2_2021_1490_it
bitartrato di potassio - tsf2_2021_1491_it
Borgogna - tsf2_2021_1492_it
bottiglia champagnotta - tsf2_2021_1493_it
brut - tsf2_2021_1494_it
brut nature - tsf2_2021_1495_it
capsulone - tsf2_2021_1496_it
centrifugazione - tsf2_2021_1497_it
ceppi di lieviti - tsf2_2021_1498_it
Cesanese - tsf2_2021_1499_it
cilindretto di fecce - tsf2_2021_1500_it
cilindretto di polietilene - tsf2_2021_1501_it
coupage - tsf2_2021_1502_it
degorgement - tsf2_2021_1503_it
demetallizzazione - tsf2_2021_1504_it
demi sec - tsf2_2021_1505_it
dispositivo agitatore - tsf2_2021_1506_it
dolce - tsf2_2021_1507_it
dolcificazione - tsf2_2021_1508_it
dosaggio zero - tsf2_2021_1509_it
effervescente - tsf2_2021_1510_it
extra brut - tsf2_2021_1511_it
extra dry - tsf2_2021_1512_it
extra sec - tsf2_2021_1513_it
feccioso - tsf2_2021_1514_it
ferrocianuro - tsf2_2021_1515_it
fila di bollicine - tsf2_2021_1516_it
flûte - tsf2_2021_1517_it
fosfato ammonico - tsf2_2021_1518_it
Franciacorta - tsf2_2021_1519_it
Frascati - tsf2_2021_1520_it
Freisa - tsf2_2021_1521_it
frizzante - tsf2_2021_1522_it
Gamay - tsf2_2021_1523_it
Gancia - tsf2_2021_1524_it
Gassificato - tsf2_2021_1525_it
Girò - tsf2_2021_1526_it
Glera - tsf2_2021_1527_it
imbottigliamento isobarico - tsf2_2021_1528_it
Inzolia - tsf2_2021_1529_it
isobarico - tsf2_2021_1530_it
lievito esausto - tsf2_2021_1531_it
liquore di spedizione - tsf2_2021_1532_it
liquore di tiraggio - tsf2_2021_1533_it
Malvasia di Casorzo - tsf2_2021_1534_it
enfumer - tsf2_2021_1_fr
alambic - tsf2_2021_2_fr
céréale - tsf2_2021_3_fr
diluer - tsf2_2021_4_fr
distillation continue - tsf2_2021_5_fr
distillation discontinue - tsf2_2021_6_fr
distillerie - tsf2_2021_7_fr
adoucir - tsf2_2021_8_fr
blé - tsf2_2021_9_fr
maïs - tsf2_2021_10_fr
levure - tsf2_2021_11_fr
maltage - tsf2_2021_12_fr
maltose - tsf2_2021_13_fr
mélanger - tsf2_2021_14_fr
orge - tsf2_2021_15_fr
orge maltée - tsf2_2021_16_fr
Scotch - tsf2_2021_17_fr
épicer - tsf2_2021_18_fr
assaisonner - tsf2_2021_19_fr
tourbe - tsf2_2021_20_fr
whisky - tsf2_2021_21_fr
arôme - tsf2_2021_22_fr
malting - tsf2_2021_23_fr
macération - tsf2_2021_24_fr
embouteiller - tsf2_2021_25_fr
bois de chêne - tsf2_2021_26_fr
distillat - tsf2_2021_27_fr
(réduction du) rendement maximum de production - tsf2_2021_28_fr
DREV (Déclaration de revendication) - tsf2_2021_29_fr
Immatriculation au Registre du Commerce et des Sociétés - tsf2_2021_30_fr
secteur vitivinicole - tsf2_2021_31_fr
SRGIAN (Systèmes de recherche et de gestion de l’information agricole nationale) - tsf2_2021_32_fr
tecnique de taille - tsf2_2021_33_fr
appellation - tsf2_2021_34_fr
condition de production - tsf2_2021_35_fr
chai - tsf2_2021_36_fr
standard de qualité minimale (SQM) - tsf2_2021_37_fr
STG (Specialité Traditionelle Garantie) - tsf2_2021_38_fr
méthode culturale - tsf2_2021_39_fr
terroir viticole - tsf2_2021_40_fr
cantinier - tsf2_2021_41_fr
titre alcoométrique minimum - tsf2_2021_42_fr
TAVP (titre alcoométrique volumique potentiel) - tsf2_2021_43_fr
titre alcoométrique volumique naturel minimum - tsf2_2021_44_fr
produit de consommation - tsf2_2021_45_fr
à usage œnologique - tsf2_2021_46_fr
évaluation du poids économique - tsf2_2021_47_fr
domaine viticole - tsf2_2021_48_fr
millésime - tsf2_2021_49_fr
cépage authoctone italien - tsf2_2021_50_fr
ouillage - tsf2_2021_51_fr
département - tsf2_2021_52_fr
zone viticole - tsf2_2021_53_fr
région vinicole - tsf2_2021_54_fr
agence régionale de santé - tsf2_2021_55_fr
union des oenologues de France - tsf2_2021_56_fr
activité de dégustation - tsf2_2021_57_fr
activité oenotouristique - tsf2_2021_58_fr
activité vitivinicole - tsf2_2021_59_fr
entreprise vitivinicole - tsf2_2021_60_fr
campagne vitivinicole - tsf2_2021_61_fr
échantillon de vins - tsf2_2021_62_fr
caractèristique naturelle - tsf2_2021_63_fr
qualité intrinsèque - tsf2_2021_64_fr
comité national des vins et eaux-de-vie de l'Institut national des appellation d'origine - tsf2_2021_65_fr
négociant - tsf2_2021_66_fr
grossiste en vins - tsf2_2021_67_fr
concours des vins - tsf2_2021_68_fr
condition de production - tsf2_2021_69_fr
consortium (des producteurs) - tsf2_2021_70_fr
consortium volontaire (des producteurs) - tsf2_2021_71_fr
contrôle des dénominations - tsf2_2021_72_fr
société coopérative agricole - tsf2_2021_73_fr
fraude sur l'appellation - tsf2_2021_74_fr
appellation propre - tsf2_2021_75_fr
appellation préexistante - tsf2_2021_76_fr
dénomination sociale - tsf2_2021_77_fr
déclaration de production - tsf2_2021_78_fr
dérogation pour la vinification - tsf2_2021_79_fr
stockage de CO2 - tsf2_2021_80_fr
stockage de vinasses - tsf2_2021_81_fr
déclaration de conformité - tsf2_2021_82_fr
législation viticole - tsf2_2021_83_fr
désinfection - tsf2_2021_84_fr
à bâtir - tsf2_2021_85_fr
oenotourisme - tsf2_2021_86_fr
exportateur de vins - tsf2_2021_87_fr
excès de production - tsf2_2021_88_fr
entrepreneur agricole - tsf2_2021_89_fr
agro-industrie - tsf2_2021_90_fr
indication de cépage - tsf2_2021_91_fr
entrepreneur dans l'industrie du vin - tsf2_2021_92_fr
impropre - tsf2_2021_93_fr
contamination biologique - tsf2_2021_94_fr
contamination chimique - tsf2_2021_95_fr
intensité colorimétrique - tsf2_2021_96_fr
demande du Consortium - tsf2_2021_97_fr
création d'une nouvelle marque - tsf2_2021_98_fr
lieu de culture - tsf2_2021_99_fr
moût concentré rectifié - tsf2_2021_100_fr
droit d'accise - tsf2_2021_101_fr
bouchon en liège aggloméré - tsf2_2021_102_fr
alcoométrique - tsf2_2021_103_fr
autorisation de plantation de vignes - tsf2_2021_104_fr
caractéristique analytique - tsf2_2021_105_fr
Communauté Économique Européenne - tsf2_2021_106_fr
Exigences réglementaires en matière de gestion - tsf2_2021_107_fr
Bonnes conditions agricoles et environnementales - tsf2_2021_108_fr
contingent tarifaire - tsf2_2021_109_fr
déclaration obligatoire - tsf2_2021_110_fr
droit de plantation - tsf2_2021_111_fr
dispositif de fermeture - tsf2_2021_112_fr
document commercial - tsf2_2021_113_fr
document de transport - tsf2_2021_114_fr
document unique - tsf2_2021_115_fr
douanier - tsf2_2021_116_fr
Association européenne de libre-échange - tsf2_2021_117_fr
exportation - tsf2_2021_118_fr
arrachage - tsf2_2021_119_fr
étiqueter - tsf2_2021_120_fr
Fonds européen agricole de garantie - tsf2_2021_121_fr
Fonds européen agricole pour le développement rural - tsf2_2021_122_fr
Fédération internationale des mouvements d'agriculture biologique - tsf2_2021_123_fr
importation - tsf2_2021_124_fr
entreprise productrice - tsf2_2021_125_fr
surface d'intérêt écologique - tsf2_2021_126_fr
mise en libre pratique - tsf2_2021_127_fr
mention réservée facultative - tsf2_2021_128_fr
marché agricole - tsf2_2021_129_fr
marché intérieur - tsf2_2021_130_fr
marché vitivinicole - tsf2_2021_131_fr
milliéquivalent - tsf2_2021_132_fr
document administratif éléctronique - tsf2_2021_133_fr
Nomenclature Combinée - tsf2_2021_134_fr
norme de commercialisation - tsf2_2021_135_fr
Organisation commune de marché - tsf2_2021_136_fr
Institut Francçais de la Vigne et du Vin - tsf2_2021_137_fr
Organisation internationale de la vigne et du vin - tsf2_2021_138_fr
Office des publications de l'Union européenne - tsf2_2021_139_fr
organisation de producteurs - tsf2_2021_140_fr
Politique Agricole Commune - tsf2_2021_141_fr
parcelle agricole - tsf2_2021_142_fr
parcelle de vigne - tsf2_2021_143_fr
prime d'arrachage - tsf2_2021_144_fr
produit admissible - tsf2_2021_145_fr
producteur - tsf2_2021_146_fr
Programme de développement rural - tsf2_2021_147_fr
pointe - tsf2_2021_148_fr
analyse olfactive - tsf2_2021_149_fr
anis - tsf2_2021_150_fr
système olfactif - tsf2_2021_151_fr
arôme primaire - tsf2_2021_152_fr
cerise - tsf2_2021_153_fr
descripteur olfactif - tsf2_2021_154_fr
exhaler - tsf2_2021_155_fr
examen olfactif - tsf2_2021_156_fr
eucalyptus - tsf2_2021_157_fr
famille des arômes - tsf2_2021_158_fr
fruits rouges - tsf2_2021_159_fr
framboise - tsf2_2021_160_fr
amande - tsf2_2021_161_fr
myrtille - tsf2_2021_162_fr
mûre - tsf2_2021_163_fr
noisette - tsf2_2021_164_fr
odeur - tsf2_2021_165_fr
odorat - tsf2_2021_166_fr
poivre noir - tsf2_2021_167_fr
parfum - tsf2_2021_168_fr
prune - tsf2_2021_169_fr
pruneau - tsf2_2021_170_fr
récepteur olfactif - tsf2_2021_171_fr
cassis - tsf2_2021_172_fr
retour - tsf2_2021_173_fr
sensation olfactive - tsf2_2021_174_fr
sensibilité olfactive - tsf2_2021_175_fr
senteur - tsf2_2021_176_fr
piqûre acétique - tsf2_2021_177_fr
piqué - tsf2_2021_178_fr
nuance épicée - tsf2_2021_179_fr
clous de girofle - tsf2_2021_180_fr
fraise - tsf2_2021_181_fr
réglisse - tsf2_2021_182_fr
menthe - tsf2_2021_183_fr
vanille - tsf2_2021_184_fr
canelle - tsf2_2021_185_fr
note - tsf2_2021_186_fr
percevoir - tsf2_2021_187_fr
bouquet - tsf2_2021_188_fr
surpression - tsf2_2021_189_fr
champagniser - tsf2_2021_190_fr
mousser - tsf2_2021_191_fr
bouchon stoppeur - tsf2_2021_192_fr
développement de la mousse - tsf2_2021_193_fr
capsule couronne - tsf2_2021_194_fr
technique de champagnisation - tsf2_2021_195_fr
Tourbat - tsf2_2021_196_fr
Torbato - tsf2_2021_197_fr
rondoir - tsf2_2021_198_fr
méthode transfert - tsf2_2021_199_fr
ultra sec - tsf2_2021_200_fr
Albana - tsf2_2021_201_fr
Albana - tsf2_2021_202_fr
aération - tsf2_2021_203_fr
attaque - tsf2_2021_204_fr
Albana di Romagna - tsf2_2021_205_fr
Albarola - tsf2_2021_206_fr
assouplissement - tsf2_2021_207_fr
pourriture - tsf2_2021_208_fr
passerillage - tsf2_2021_209_fr
passerillage artificiel - tsf2_2021_210_fr
passerillage en fruitier - tsf2_2021_211_fr
passerillage naturel - tsf2_2021_212_fr
passerillage hors souche - tsf2_2021_213_fr
passerillage sur souche - tsf2_2021_214_fr
sécher - tsf2_2021_215_fr
enrichissement - tsf2_2021_216_fr
flétrissement - tsf2_2021_217_fr
Bosco - tsf2_2021_218_fr
botrytisé - tsf2_2021_219_fr
Botrytis Cinerea - tsf2_2021_220_fr
canal de ventilation - tsf2_2021_221_fr
boîte en plastique perforée - tsf2_2021_222_fr
chambre thermorégulée - tsf2_2021_223_fr
additif œnologique - tsf2_2021_224_fr
contamination - tsf2_2021_225_fr
contamination bactérienne - tsf2_2021_226_fr
Corvina - tsf2_2021_227_fr
déshydratation - tsf2_2021_228_fr
enzyme pectolytique - tsf2_2021_229_fr
Erbaluce - tsf2_2021_230_fr
Erbaluce di Caluso passito - tsf2_2021_231_fr
terre de diatomée - tsf2_2021_232_fr
filtration sur terre - tsf2_2021_233_fr
fruitier - tsf2_2021_234_fr
glycérine - tsf2_2021_235_fr
grappe lâche - tsf2_2021_236_fr
Greco Bianco - tsf2_2021_237_fr
maturité physiologique - tsf2_2021_238_fr
maturité technologique - tsf2_2021_239_fr
Monica - tsf2_2021_240_fr
moisissure - tsf2_2021_241_fr
pourriture noble - tsf2_2021_242_fr
Nosiola - tsf2_2021_243_fr
Nuragus - tsf2_2021_244_fr
vin de paille liquoreux - tsf2_2021_245_fr
vin de paille rouge - tsf2_2021_246_fr
vin de paille sec - tsf2_2021_247_fr
vin de paille champagnisé - tsf2_2021_248_fr
Picolit - tsf2_2021_249_fr
Picolit - tsf2_2021_250_fr
pressoir horizontal pneumatique - tsf2_2021_251_fr
pressurage doux - tsf2_2021_252_fr
acide acétique - tsf2_2021_253_fr
acide ellagique - tsf2_2021_254_fr
acide lactique - tsf2_2021_255_fr
acide tartrique - tsf2_2021_256_fr
anthocyanes - tsf2_2021_257_fr
bactérie acétique - tsf2_2021_258_fr
bactérie lactique - tsf2_2021_259_fr
chapeau de marc - tsf2_2021_260_fr
condensation - tsf2_2021_261_fr
égrappoir-fouloir - tsf2_2021_262_fr
égrappage - tsf2_2021_263_fr
ellagitanin - tsf2_2021_264_fr
fermenter - tsf2_2021_265_fr
première fermentation - tsf2_2021_266_fr
foulage - tsf2_2021_267_fr
degré alcoolique - tsf2_2021_268_fr
infermentescible - tsf2_2021_269_fr
levure indigène - tsf2_2021_270_fr
macérer - tsf2_2021_271_fr
cintrage au feu - tsf2_2021_272_fr
polymérisation - tsf2_2021_273_fr
précipitation tartrique - tsf2_2021_274_fr
presser - tsf2_2021_275_fr
rafle - tsf2_2021_276_fr
bâtonnage - tsf2_2021_277_fr
remontage - tsf2_2021_278_fr
macérateur horizontal rotatif - tsf2_2021_279_fr
égoutter - tsf2_2021_280_fr
séchage - tsf2_2021_281_fr
couche - tsf2_2021_282_fr
thermovinification - tsf2_2021_283_fr
pressurage - tsf2_2021_284_fr
pressoir - tsf2_2021_285_fr
chauffer - tsf2_2021_286_fr
chauffe - tsf2_2021_287_fr
vinifier - tsf2_2021_288_fr
vinificateur - tsf2_2021_289_fr
extraction à chaud - tsf2_2021_290_fr
vinification par macération carbonique - tsf2_2021_291_fr
vinification continue - tsf2_2021_292_fr
vinification en blanc - tsf2_2021_293_fr
vinification en réduction - tsf2_2021_294_fr
vinification en rouge - tsf2_2021_295_fr
acidité totale - tsf2_2021_296_fr
alcool éthylique - tsf2_2021_297_fr
glycolyse - tsf2_2021_298_fr
levure apiculée - tsf2_2021_299_fr
saccharomyce - tsf2_2021_300_fr
presser - tsf2_2021_301_fr
égouttage - tsf2_2021_302_fr
décuvage - tsf2_2021_303_fr
Vin blanc Mousseux - tsf2_2021_304_fr
vinificateur - tsf2_2021_305_fr
acétaldéhyde - tsf2_2021_306_fr
alcool - tsf2_2021_307_fr
amine biogène - tsf2_2021_308_fr
bâtonnage - tsf2_2021_309_fr
production de ferments - tsf2_2021_310_fr
composés phénoliques - tsf2_2021_311_fr
macération préfermentaire - tsf2_2021_312_fr
décomposition - tsf2_2021_313_fr
dioxyde de soufre - tsf2_2021_314_fr
phénéthylamine - tsf2_2021_315_fr
fermentation alcoolique - tsf2_2021_316_fr
fermentation en blanc - tsf2_2021_317_fr
fermentaion en rouge - tsf2_2021_318_fr
fermentation intracellulaire - tsf2_2021_319_fr
fermentation lente - tsf2_2021_320_fr
fermentation malolactique - tsf2_2021_321_fr
gaz inerte - tsf2_2021_322_fr
sulfite - tsf2_2021_323_fr
histamine - tsf2_2021_324_fr
histidine - tsf2_2021_325_fr
levure séléctionnée - tsf2_2021_326_fr
levure indigène - tsf2_2021_327_fr
homogénéisation - tsf2_2021_328_fr
peptide - tsf2_2021_329_fr
polyols - tsf2_2021_330_fr
processus de dégradation - tsf2_2021_331_fr
respiration aérobie - tsf2_2021_332_fr
respiration anaérobie - tsf2_2021_333_fr
saturation - tsf2_2021_334_fr
sulfite de sodium - tsf2_2021_335_fr
substance colloïdale - tsf2_2021_336_fr
marc de raisin - tsf2_2021_337_fr
sucre réducteur - tsf2_2021_338_fr
acidité volatile - tsf2_2021_339_fr
acide citrique - tsf2_2021_340_fr
décarboxylation - tsf2_2021_341_fr
enzyme malolactique - tsf2_2021_342_fr
acide organique - tsf2_2021_343_fr
acide aminé - tsf2_2021_344_fr
autolyse - tsf2_2021_345_fr
prise de mousse - tsf2_2021_346_fr
acide malique - tsf2_2021_347_fr
gaz carbonique - tsf2_2021_348_fr
anhydride sulfureux - tsf2_2021_349_fr
clarification - tsf2_2021_350_fr
lie - tsf2_2021_351_fr
cépage cortese - tsf2_2021_352_fr
cépage erbaluce - tsf2_2021_353_fr
cépage verdicchio - tsf2_2021_354_fr
cépage bombino - tsf2_2021_355_fr
effervescence naturel - tsf2_2021_356_fr
vin crémant - tsf2_2021_357_fr
terroir - tsf2_2021_358_fr
écimage - tsf2_2021_359_fr
culture biodynamique - tsf2_2021_360_fr
culture biologique - tsf2_2021_361_fr
fumure - tsf2_2021_362_fr
cordon - tsf2_2021_363_fr
inflorescence - tsf2_2021_364_fr
irrigation - tsf2_2021_365_fr
liage - tsf2_2021_366_fr
lutte intégrée - tsf2_2021_367_fr
taille en vert - tsf2_2021_368_fr
racèmes composés - tsf2_2021_369_fr
sarment - tsf2_2021_370_fr
intervalles de plantation - tsf2_2021_371_fr
effeuillage - tsf2_2021_372_fr
substances tanniques - tsf2_2021_373_fr
courson - tsf2_2021_374_fr
vrille - tsf2_2021_375_fr
sarment - tsf2_2021_376_fr
rang - tsf2_2021_377_fr
taille - tsf2_2021_378_fr
cépage local - tsf2_2021_379_fr
cépage local Avanà - tsf2_2021_380_fr
vin de méditation - tsf2_2021_381_fr
fraîcheur - tsf2_2021_382_fr
tonneau - tsf2_2021_383_fr
cuve en acier inoxydable - tsf2_2021_384_fr
herbe aromatique - tsf2_2021_385_fr
miel - tsf2_2021_386_fr
mistelle - tsf2_2021_387_fr
Vermouth - tsf2_2021_388_fr
mousseux - tsf2_2021_389_fr
vin doux - tsf2_2021_390_fr
acidité - tsf2_2021_391_fr
douceur - tsf2_2021_392_fr
zone de mise en bouteille - tsf2_2021_393_fr
zone de production - tsf2_2021_394_fr
zone de vinification - tsf2_2021_395_fr
zones de travail - tsf2_2021_396_fr
cave coopérative - tsf2_2021_397_fr
déclaration de production - tsf2_2021_398_fr
déclaration de récolte - tsf2_2021_399_fr
cahier des charges - tsf2_2021_400_fr
filière vitivinicole - tsf2_2021_401_fr
marque du Consortium - tsf2_2021_402_fr
produit vitivinicole - tsf2_2021_403_fr
notoriété commerciale - tsf2_2021_404_fr
zone viticole - tsf2_2021_405_fr
vignoble héroïque - tsf2_2021_406_fr
terre arable - tsf2_2021_407_fr
Traité sur le fonctionnement de l'Union européenne - tsf2_2021_408_fr
grain sphérique - tsf2_2021_409_fr
baie blanche - tsf2_2021_410_fr
baie rouge - tsf2_2021_411_fr
baie noire - tsf2_2021_412_fr
Barbera - tsf2_2021_413_fr
peau pruinée - tsf2_2021_414_fr
Cabernet sauvignon - tsf2_2021_415_fr
Falanghina - tsf2_2021_416_fr
feuille pentagonale - tsf2_2021_417_fr
feuille quinquélobées - tsf2_2021_418_fr
feuille trilobée - tsf2_2021_419_fr
grappe pyramidale - tsf2_2021_420_fr
Monferrato - tsf2_2021_421_fr
Montepulciano - tsf2_2021_422_fr
Ribolla - tsf2_2021_423_fr
Riesling - tsf2_2021_424_fr
Sangiovese - tsf2_2021_425_fr
Sauvignon - tsf2_2021_426_fr
Schiava - tsf2_2021_427_fr
sous-variété - tsf2_2021_428_fr
assemblage - tsf2_2021_429_fr
cépage blanc - tsf2_2021_430_fr
cépage rouge - tsf2_2021_431_fr
Merlot - tsf2_2021_432_fr
Cabernet franc - tsf2_2021_433_fr
Muscat - tsf2_2021_434_fr
Muscat d'Alexandrie - tsf2_2021_435_fr
Vernaccia - tsf2_2021_436_fr
Malvoisie - tsf2_2021_437_fr
Pinot - tsf2_2021_438_fr
Grenache - tsf2_2021_439_fr
Nebbiolo - tsf2_2021_440_fr
Chardonnay - tsf2_2021_441_fr
manomètre - tsf2_2021_442_fr
demi-sec - tsf2_2021_443_fr
mention "Premium" - tsf2_2021_444_fr
méthode champenoise - tsf2_2021_445_fr
méthode par transfert - tsf2_2021_446_fr
méthode charmat - tsf2_2021_447_fr
Moscato giallo - tsf2_2021_448_fr
moût sulfité - tsf2_2021_449_fr
Müller-Thurgau - tsf2_2021_450_fr
muselet - tsf2_2021_451_fr
Dom Pérignon - tsf2_2021_452_fr
Pinot Meunier - tsf2_2021_453_fr
Pinot noir - tsf2_2021_454_fr
polyéthylène - tsf2_2021_455_fr
prise de mousse - tsf2_2021_456_fr
vin - tsf2_2021_457_fr
caisse à vendange - tsf2_2021_458_fr
tri automatique - tsf2_2021_459_fr
tri manuel - tsf2_2021_460_fr
talus - tsf2_2021_461_fr
contre-espalier - tsf2_2021_462_fr
éclaircissage - tsf2_2021_463_fr
éraflage - tsf2_2021_464_fr
hectare de vigne - tsf2_2021_465_fr
sécateur - tsf2_2021_466_fr
raisin pourri - tsf2_2021_467_fr
articuler - tsf2_2021_468_fr
machine automotrice - tsf2_2021_469_fr
machine à vendanger - tsf2_2021_470_fr
maturité aromatique - tsf2_2021_471_fr
nébulisateur - tsf2_2021_472_fr
pédoncule - tsf2_2021_473_fr
pétiole - tsf2_2021_474_fr
morcellement - tsf2_2021_475_fr
élagueur - tsf2_2021_476_fr
rendement viticole - tsf2_2021_477_fr
enlever mécaniquement - tsf2_2021_478_fr
secousses horizontales - tsf2_2021_479_fr
secousses verticales - tsf2_2021_480_fr
automoteur - tsf2_2021_481_fr
éperonner - tsf2_2021_482_fr
table de tri - tsf2_2021_483_fr
terrasse - tsf2_2021_484_fr
trémie - tsf2_2021_485_fr
tunnel de récolte - tsf2_2021_486_fr
vendangeuse - tsf2_2021_487_fr
vendange manuelle - tsf2_2021_488_fr
vendange mécanique - tsf2_2021_489_fr
vendangeuse automotrice - tsf2_2021_490_fr
viticulteur - tsf2_2021_491_fr
viticulture - tsf2_2021_492_fr
maturité phénolique - tsf2_2021_493_fr
vendange - tsf2_2021_494_fr
superficie plantée en vigne - tsf2_2021_495_fr
vendange tardive - tsf2_2021_496_fr
sous-produit - tsf2_2021_497_fr
surface du vin - tsf2_2021_498_fr
titre alcoométrique totale - tsf2_2021_499_fr
titre alcoométrique volumique acquis - tsf2_2021_500_fr
région ultrapériphérique - tsf2_2021_501_fr
commercialisation - tsf2_2021_502_fr
consommation humaine directe - tsf2_2021_503_fr
montant - tsf2_2021_504_fr
mention traditionnelle - tsf2_2021_505_fr
potentiel de production - tsf2_2021_506_fr
pratique œnologique - tsf2_2021_507_fr
dénomination de vente - tsf2_2021_508_fr
angustura - tsf2_2021_509_fr
chêne baril - tsf2_2021_510_fr
pomme brandy - tsf2_2021_511_fr
AOC - tsf2_2021_512_fr
Cognac Napoléon - tsf2_2021_513_fr
Cognac vieille réserve - tsf2_2021_514_fr
Brandy VSOP - tsf2_2021_515_fr
Brandy XO - tsf2_2021_516_fr
calvados - tsf2_2021_517_fr
cognac milésimé - tsf2_2021_518_fr
bonbonne - tsf2_2021_519_fr
double distillation - tsf2_2021_520_fr
dégré alcoolique - tsf2_2021_521_fr
liqueur - tsf2_2021_522_fr
Maître assembleur - tsf2_2021_523_fr
assemblage - tsf2_2021_524_fr
Region de la Charente - tsf2_2021_525_fr
Ugni Blanc - tsf2_2021_526_fr
BNIC - tsf2_2021_527_fr
coupage - tsf2_2021_528_fr
Brandy - tsf2_2021_529_fr
Paradis - tsf2_2021_530_fr
romarin - tsf2_2021_531_fr
sauge - tsf2_2021_532_fr
sureau - tsf2_2021_533_fr
savoreux - tsf2_2021_534_fr
sirop - tsf2_2021_535_fr
écorce des agrumes - tsf2_2021_536_fr
écorce de bigarade - tsf2_2021_537_fr
graines de fenouil - tsf2_2021_538_fr
égoutture - tsf2_2021_539_fr
épice - tsf2_2021_540_fr
batôn de cannelle - tsf2_2021_541_fr
jus - tsf2_2021_542_fr
thym - tsf2_2021_543_fr
teneur en alcool - tsf2_2021_544_fr
Traminer aromatique - tsf2_2021_545_fr
jaune d'oeuf - tsf2_2021_546_fr
raisin aromatique - tsf2_2021_547_fr
raisin barbera - tsf2_2021_548_fr
vin chaud - tsf2_2021_549_fr
vin mielé - tsf2_2021_550_fr
raisin naranja du condado de huelva - tsf2_2021_551_fr
vin neutre - tsf2_2021_552_fr
vin résiné - tsf2_2021_553_fr
cépage aromatique - tsf2_2021_554_fr
gingembre - tsf2_2021_555_fr
sucre raffiné - tsf2_2021_556_fr
aromatiser - tsf2_2021_557_fr
cépage autochtone - tsf2_2021_558_fr
cépage autochtone Avanà - tsf2_2021_559_fr
vin mousseux rouge aromatisé - tsf2_2021_560_fr
col de cygne - tsf2_2021_561_fr
chapiteau - tsf2_2021_562_fr
chaudière - tsf2_2021_563_fr
bain-marie - tsf2_2021_564_fr
désalcoolisation - tsf2_2021_565_fr
méthanol - tsf2_2021_566_fr
ébullition - tsf2_2021_567_fr
vierge(s) - tsf2_2021_568_fr
tête - tsf2_2021_569_fr
queue - tsf2_2021_570_fr
coeur - tsf2_2021_571_fr
réduction - tsf2_2021_572_fr
rectification - tsf2_2021_573_fr
récipient de refroidissement - tsf2_2021_574_fr
distillation continue - tsf2_2021_575_fr
distillation discontinue - tsf2_2021_576_fr
Composés volatils - tsf2_2021_577_fr
part des anges - tsf2_2021_578_fr
marc de raisin non fermentés - tsf2_2021_579_fr
marc de raisin fermentés - tsf2_2021_580_fr
maître distillateur - tsf2_2021_581_fr
Entraînement à la vapeur - tsf2_2021_582_fr
Serpentin (de refroidissement) - tsf2_2021_583_fr
spiritueux - tsf2_2021_584_fr
volume - tsf2_2021_585_fr
édulcorant - tsf2_2021_586_fr
Eau distillée - tsf2_2021_587_fr
dénominations légales - tsf2_2021_588_fr
Indication géographique protégée - tsf2_2021_589_fr
eau-de-vie demarc de raisin - tsf2_2021_590_fr
flegme - tsf2_2021_591_fr
peau - tsf2_2021_592_fr
lambrusco - tsf2_2021_593_fr
verre tulipe - tsf2_2021_594_fr
arôme fruité - tsf2_2021_595_fr
arôme d'herbes/d'épices - tsf2_2021_596_fr
grappa jeune; grappa blanche - tsf2_2021_597_fr
grappa de cépages aromatiques - tsf2_2021_598_fr
grappa parfumée - tsf2_2021_599_fr
grappa mono-cépage - tsf2_2021_600_fr
grappa d'assemblage - tsf2_2021_601_fr
grappa affinata - tsf2_2021_602_fr
pépin - tsf2_2021_603_fr
grappa très affinée - tsf2_2021_604_fr
étiquetage - tsf2_2021_605_fr
filtration - tsf2_2021_606_fr
embouteillage - tsf2_2021_607_fr
élévage - tsf2_2021_608_fr
Lambrusco - tsf2_2021_609_fr
élevage en fût - tsf2_2021_610_fr
agrume - tsf2_2021_611_fr
alcool dénaturé - tsf2_2021_612_fr
alcool de grain - tsf2_2021_613_fr
alcool neutre - tsf2_2021_614_fr
badianier de Chine - tsf2_2021_615_fr
arôme fruité - tsf2_2021_616_fr
arôme secondaire - tsf2_2021_617_fr
aromatisé - tsf2_2021_618_fr
aromatisation - tsf2_2021_619_fr
armoise - tsf2_2021_620_fr
grande absinthe - tsf2_2021_621_fr
baie de genièvre - tsf2_2021_622_fr
betterave - tsf2_2021_623_fr
betterave sucrière - tsf2_2021_624_fr
Barbera chinata - tsf2_2021_625_fr
Barolo chinato - tsf2_2021_626_fr
base d'alcool - tsf2_2021_627_fr
base aromatique - tsf2_2021_628_fr
base de raisins - tsf2_2021_629_fr
base de vin - tsf2_2021_630_fr
camomille - tsf2_2021_631_fr
caramel - tsf2_2021_632_fr
cardamome - tsf2_2021_633_fr
quinquina calisaya - tsf2_2021_634_fr
robe grenat - tsf2_2021_635_fr
composante aromatique - tsf2_2021_636_fr
coriandre - tsf2_2021_637_fr
écorce de quinquina - tsf2_2021_638_fr
décoction - tsf2_2021_639_fr
herbe offcinale - tsf2_2021_640_fr
fenouil - tsf2_2021_641_fr
badiane chinoise - tsf2_2021_642_fr
bouquet fruité - tsf2_2021_643_fr
fruits exotiques - tsf2_2021_644_fr
fruits secs - tsf2_2021_645_fr
gentiane - tsf2_2021_646_fr
racine de gentiane - tsf2_2021_647_fr
vin chaud - tsf2_2021_648_fr
taux de sucre - tsf2_2021_649_fr
infusion alcoolique - tsf2_2021_650_fr
infusion d'herbes - tsf2_2021_651_fr
lavande - tsf2_2021_652_fr
arbre à mastic - tsf2_2021_653_fr
macération directe - tsf2_2021_654_fr
bigarade - tsf2_2021_655_fr
mélisse - tsf2_2021_656_fr
grenadier - tsf2_2021_657_fr
myrrhe - tsf2_2021_658_fr
myrte - tsf2_2021_659_fr
mélange d'herbes - tsf2_2021_660_fr
mistelle blanche - tsf2_2021_661_fr
mistelle rouge - tsf2_2021_662_fr
catégorie de produit vitivinicole - tsf2_2021_663_fr
acidification - tsf2_2021_664_fr
dosage du gaz carbonique - tsf2_2021_665_fr
millésime - tsf2_2021_666_fr
boisson spiritueuse - tsf2_2021_667_fr
Cabernet - tsf2_2021_668_fr
Cagnina - tsf2_2021_669_fr
commission de dégustation - tsf2_2021_670_fr
conformité classifiée - tsf2_2021_671_fr
consortium de tutelle - tsf2_2021_672_fr
contre-étiquette - tsf2_2021_673_fr
appellation - tsf2_2021_674_fr
désacidification - tsf2_2021_675_fr
entreprise d'embouteillage - tsf2_2021_676_fr
appellation d'origine - tsf2_2021_677_fr
appellation d'origine contrôlée - tsf2_2021_678_fr
appellation d'origine contrôlée et garantie - tsf2_2021_679_fr
appellation d'origine protégée - tsf2_2021_680_fr
dosage - tsf2_2021_681_fr
extrait sec - tsf2_2021_682_fr
étiquette - tsf2_2021_683_fr
chiffre d'affaires agricole - tsf2_2021_684_fr
fermentation en cuve close - tsf2_2021_685_fr
degré alcoolique - tsf2_2021_686_fr
degré alcoolique minimum - tsf2_2021_687_fr
indication géographique - tsf2_2021_688_fr
indication géographique protégée - tsf2_2021_689_fr
vin de pays - tsf2_2021_690_fr
marque commerciale - tsf2_2021_691_fr
mention novello - tsf2_2021_692_fr
mention réserve - tsf2_2021_693_fr
moût concentré - tsf2_2021_694_fr
production vitivinicole - tsf2_2021_695_fr
remise en fermentation naturelle - tsf2_2021_696_fr
décision en matière de production - tsf2_2021_697_fr
cadastre viticole - tsf2_2021_698_fr
sous-zone - tsf2_2021_699_fr
titre alcoométrique volumique - tsf2_2021_700_fr
titre alcoométique volumique naturel - tsf2_2021_701_fr
vin de france - tsf2_2021_702_fr
vin blanc - tsf2_2021_703_fr
vin de qualité - tsf2_2021_704_fr
vin aromatisé - tsf2_2021_705_fr
vin mousseux - tsf2_2021_706_fr
vin de qualité produit dans une région déterminée - tsf2_2021_707_fr
zone d'origine - tsf2_2021_708_fr
vin effervescent - tsf2_2021_709_fr
acescence - tsf2_2021_710_fr
altération - tsf2_2021_711_fr
amertume - tsf2_2021_712_fr
anion - tsf2_2021_713_fr
vin harmonieux - tsf2_2021_714_fr
arôme de bouche - tsf2_2021_715_fr
assouplir - tsf2_2021_716_fr
atténuer - tsf2_2021_717_fr
mise en bouche - tsf2_2021_718_fr
sensation de chaleur - tsf2_2021_719_fr
cavité buccale - tsf2_2021_720_fr
corps - tsf2_2021_721_fr
vin dur - tsf2_2021_722_fr
équilibre - tsf2_2021_723_fr
expiration - tsf2_2021_724_fr
finale - tsf2_2021_725_fr
goût de bouchon - tsf2_2021_726_fr
attaque - tsf2_2021_727_fr
aspiration - tsf2_2021_728_fr
goût de lessive - tsf2_2021_729_fr
sensation gustative primaire - tsf2_2021_730_fr
sensation gustative secondaire - tsf2_2021_731_fr
minéralité - tsf2_2021_732_fr
mucine - tsf2_2021_733_fr
muqueuse buccale - tsf2_2021_734_fr
ossature - tsf2_2021_735_fr
Persistance Aromatique Intense - tsf2_2021_736_fr
palais - tsf2_2021_737_fr
remuer - tsf2_2021_738_fr
papille fongiforme - tsf2_2021_739_fr
papille gustative - tsf2_2021_740_fr
persistance - tsf2_2021_741_fr
picotement - tsf2_2021_742_fr
piquer - tsf2_2021_743_fr
arrière-bouche - tsf2_2021_744_fr
rondeur - tsf2_2021_745_fr
rugosité - tsf2_2021_746_fr
salinité - tsf2_2021_747_fr
saveur - tsf2_2021_748_fr
sécheresse - tsf2_2021_749_fr
production salivaire - tsf2_2021_750_fr
rétro-olfaction - tsf2_2021_751_fr
sensation gustative - tsf2_2021_752_fr
sensation tactile - tsf2_2021_753_fr
sensation thermique - tsf2_2021_754_fr
diminuer - tsf2_2021_755_fr
extrait sec - tsf2_2021_756_fr
dégager - tsf2_2021_757_fr
structure - tsf2_2021_758_fr
surcollage - tsf2_2021_759_fr
Vin Mousseux de Qualité de type aromatique - tsf2_2021_760_fr
goûter - tsf2_2021_761_fr
assortiment - tsf2_2021_762_fr
chai à barriques - tsf2_2021_763_fr
secteur des boissons - tsf2_2021_764_fr
carte des vins - tsf2_2021_765_fr
convive - tsf2_2021_766_fr
contrôle de la température - tsf2_2021_767_fr
dégustation - tsf2_2021_768_fr
défaut de bouchon - tsf2_2021_769_fr
bienséance - tsf2_2021_770_fr
connaisseur - tsf2_2021_771_fr
inventaire - tsf2_2021_772_fr
maître - tsf2_2021_773_fr
verser - tsf2_2021_774_fr
- (add here) - - tsf2_2021_775_fr
ONAV - tsf2_2021_776_fr
parcours oenotouristique - tsf2_2021_777_fr
parcours sensoriel - tsf2_2021_778_fr
approvisionner - tsf2_2021_779_fr
service - tsf2_2021_780_fr
sommellerie - tsf2_2021_781_fr
stock - tsf2_2021_782_fr
vinothérapie - tsf2_2021_783_fr
stockage - tsf2_2021_784_fr
accord - tsf2_2021_785_fr
cépage bual - tsf2_2021_786_fr
cépage palomino - tsf2_2021_787_fr
raisin sec - tsf2_2021_788_fr
variété de levures - tsf2_2021_789_fr
voile bactérien - tsf2_2021_790_fr
Verdello - tsf2_2021_791_fr
Verdello - tsf2_2021_792_fr
Verdelho - tsf2_2021_793_fr
Verdelho - tsf2_2021_794_fr
version douce - tsf2_2021_795_fr
version liquoreuse - tsf2_2021_796_fr
version sèche - tsf2_2021_797_fr
vin fortifié - tsf2_2021_798_fr
vin liquoreux ambré - tsf2_2021_799_fr
vin liquoreux structuré - tsf2_2021_800_fr
vin liquoreux doux - tsf2_2021_801_fr
vin liquoreux intense - tsf2_2021_802_fr
vin liquoreux millésimé - tsf2_2021_803_fr
vin liquoreux profond - tsf2_2021_804_fr
vin liquoreux sec - tsf2_2021_805_fr
vin rouge doux - tsf2_2021_806_fr
vin rouge liquoreux - tsf2_2021_807_fr
vin spécial - tsf2_2021_808_fr
cépage Catarratto - tsf2_2021_809_fr
cépage Ansonica - tsf2_2021_810_fr
Pedro Ximénez - tsf2_2021_811_fr
Pedro Ximénez Murillo - tsf2_2021_812_fr
sucre résiduel - tsf2_2021_813_fr
teneur en sucre - tsf2_2021_814_fr
vin liquoreux - tsf2_2021_815_fr
pasteurisation - tsf2_2021_816_fr
bulle de gaz carbonique - tsf2_2021_817_fr
pelure d'oignon - tsf2_2021_818_fr
couleur - tsf2_2021_819_fr
effet Marangoni - tsf2_2021_820_fr
jaune d'or cuivré - tsf2_2021_821_fr
jaune ambré - tsf2_2021_822_fr
jaune orangé - tsf2_2021_823_fr
jaune canari - tsf2_2021_824_fr
jaune doré - tsf2_2021_825_fr
jaune pâle - tsf2_2021_826_fr
jaune vert - tsf2_2021_827_fr
taille des bulles - tsf2_2021_828_fr
limpidité - tsf2_2021_829_fr
dépôt en suspension - tsf2_2021_830_fr
reflet - tsf2_2021_831_fr
rose cerise - tsf2_2021_832_fr
rose foncé - tsf2_2021_833_fr
rose pâle - tsf2_2021_834_fr
rouge tuilé - tsf2_2021_835_fr
rouge grenat - tsf2_2021_836_fr
rouge pourpre - tsf2_2021_837_fr
rouge rubis - tsf2_2021_838_fr
nuance - tsf2_2021_839_fr
état oxydatif - tsf2_2021_840_fr
transparence - tsf2_2021_841_fr
vin brillant - tsf2_2021_842_fr
vin cristallin - tsf2_2021_843_fr
vin opaque - tsf2_2021_844_fr
vin rosé - tsf2_2021_845_fr
vin fluide - tsf2_2021_846_fr
vin trouble - tsf2_2021_847_fr
vin voilé - tsf2_2021_848_fr
viscosité - tsf2_2021_849_fr
vivacité de la couleur - tsf2_2021_850_fr
densité - tsf2_2021_851_fr
oxydation - tsf2_2021_852_fr
cordon de bulles - tsf2_2021_853_fr
mousse - tsf2_2021_854_fr
jaune paille - tsf2_2021_855_fr
consistance - tsf2_2021_856_fr
incliner - tsf2_2021_857_fr
polyphénol - tsf2_2021_858_fr
examen visuel - tsf2_2021_859_fr
vin anguleux - tsf2_2021_860_fr
vin séduisant - tsf2_2021_861_fr
vin velouté - tsf2_2021_862_fr
vivacité - tsf2_2021_863_fr
voûte du palais - tsf2_2021_864_fr
souplesse - tsf2_2021_865_fr
sapidité - tsf2_2021_866_fr
Chatus - tsf2_2021_867_fr
vin mousseux gazéifié - tsf2_2021_868_fr
acrotonie - tsf2_2021_869_fr
Hautain - tsf2_2021_870_fr
Bellussera - tsf2_2021_871_fr
branche à fruit - tsf2_2021_872_fr
charge en bourgeon - tsf2_2021_873_fr
Casarsa - tsf2_2021_874_fr
cordon libre - tsf2_2021_875_fr
Rideau simple - tsf2_2021_876_fr
courbure - tsf2_2021_877_fr
dénsité de plantation - tsf2_2021_878_fr
Guyot double - tsf2_2021_879_fr
fertilité basale - tsf2_2021_880_fr
GDC - tsf2_2021_881_fr
inter-rang - tsf2_2021_882_fr
plantation - tsf2_2021_883_fr
double Pergola - tsf2_2021_884_fr
Pergola trentina - tsf2_2021_885_fr
Pergola veronese - tsf2_2021_886_fr
porte-greffe - tsf2_2021_887_fr
taille courte - tsf2_2021_888_fr
taille longue - tsf2_2021_889_fr
taille mixte - tsf2_2021_890_fr
taille en sec - tsf2_2021_891_fr
ébourgeonnage - tsf2_2021_892_fr
tuteur - tsf2_2021_893_fr
vigne mariée/ hautain - tsf2_2021_894_fr
Gobelet/alberello - tsf2_2021_895_fr
bouture - tsf2_2021_896_fr
cordon de Royat - tsf2_2021_897_fr
Guyot - tsf2_2021_898_fr
Guyot Poussard - tsf2_2021_899_fr
Espalier - tsf2_2021_900_fr
Sylvoz - tsf2_2021_901_fr
tendone - tsf2_2021_902_fr
Pergola - tsf2_2021_903_fr
vigueur - tsf2_2021_904_fr
Forme de conduite - tsf2_2021_905_fr
palissage - tsf2_2021_906_fr
vin moelleux - tsf2_2021_907_fr
vin harmonieux - tsf2_2021_908_fr
vin concentré - tsf2_2021_909_fr
vin faible - tsf2_2021_910_fr
vin déséquilibré - tsf2_2021_911_fr
vin effervescent - tsf2_2021_912_fr
vin fin - tsf2_2021_913_fr
vin jeune - tsf2_2021_914_fr
vin maigre - tsf2_2021_915_fr
vin mûr - tsf2_2021_916_fr
vin pâteux - tsf2_2021_917_fr
vin étoffé - tsf2_2021_918_fr
vin fade - tsf2_2021_919_fr
vin mousseux - tsf2_2021_920_fr
croissance végétative - tsf2_2021_921_fr
acide - tsf2_2021_922_fr
acide abscissique - tsf2_2021_923_fr
aoûtement - tsf2_2021_924_fr
nouaison - tsf2_2021_925_fr
activité photosynthétique - tsf2_2021_926_fr
chute des feuilles - tsf2_2021_927_fr
coulure - tsf2_2021_928_fr
dormance - tsf2_2021_929_fr
phase - tsf2_2021_930_fr
stade phénologique - tsf2_2021_931_fr
fécondation - tsf2_2021_932_fr
pousse anticipée - tsf2_2021_933_fr
phénomène - tsf2_2021_934_fr
fleur - tsf2_2021_935_fr
floraison - tsf2_2021_936_fr
feuille - tsf2_2021_937_fr
formation - tsf2_2021_938_fr
fruit - tsf2_2021_939_fr
fructose - tsf2_2021_940_fr
débourrer - tsf2_2021_941_fr
pousse - tsf2_2021_942_fr
glucose - tsf2_2021_943_fr
pollinisation - tsf2_2021_944_fr
lignification - tsf2_2021_945_fr
période - tsf2_2021_946_fr
plante - tsf2_2021_947_fr
pleur - tsf2_2021_948_fr
pollen - tsf2_2021_949_fr
reprise de la végétation - tsf2_2021_950_fr
graine - tsf2_2021_951_fr
cycle reproducteur - tsf2_2021_952_fr
cycle végétatif - tsf2_2021_953_fr
développement - tsf2_2021_954_fr
plaie de taille - tsf2_2021_955_fr
température - tsf2_2021_956_fr
bourgeon dormant - tsf2_2021_957_fr
cycle - tsf2_2021_958_fr
changement de couleur - tsf2_2021_959_fr
vigne - tsf2_2021_960_fr
bourgeon - tsf2_2021_961_fr
grain - tsf2_2021_962_fr
maturation - tsf2_2021_963_fr
débourrement - tsf2_2021_964_fr
grappe - tsf2_2021_965_fr
véraison - tsf2_2021_966_fr
sucre - tsf2_2021_967_fr
raisin - tsf2_2021_968_fr
condition environnementale - tsf2_2021_969_fr
baie - tsf2_2021_970_fr
cépage autochtone Becquet - tsf2_2021_971_fr
Vin mousseux sec - tsf2_2021_972_fr
flacon - tsf2_2021_973_fr
verre - tsf2_2021_974_fr
bulle de niveau - tsf2_2021_975_fr
cave à vin - tsf2_2021_976_fr
cave à vin - tsf2_2021_977_fr
capsule - tsf2_2021_978_fr
tire bouchon à double levier - tsf2_2021_979_fr
tire bouchon à lames - tsf2_2021_980_fr
panier à vin - tsf2_2021_981_fr
bol - tsf2_2021_982_fr
couteau - tsf2_2021_983_fr
récipient - tsf2_2021_984_fr
coupe - tsf2_2021_985_fr
cristal - tsf2_2021_986_fr
cristal - tsf2_2021_987_fr
présentoir - tsf2_2021_988_fr
serviette - tsf2_2021_989_fr
muselet - tsf2_2021_990_fr
goutte - tsf2_2021_991_fr
hygromètre - tsf2_2021_992_fr
lame - tsf2_2021_993_fr
évier - tsf2_2021_994_fr
levier - tsf2_2021_995_fr
manche - tsf2_2021_996_fr
frac - tsf2_2021_997_fr
service - tsf2_2021_998_fr
métal - tsf2_2021_999_fr
ogive - tsf2_2021_1000_fr
oxygéner - tsf2_2021_1001_fr
linge - tsf2_2021_1002_fr
pince - tsf2_2021_1003_fr
pompe - tsf2_2021_1004_fr
à vin - tsf2_2021_1005_fr
vente au verre - tsf2_2021_1006_fr
carafer - tsf2_2021_1007_fr
screwpull - tsf2_2021_1008_fr
seau - tsf2_2021_1009_fr
spirale - tsf2_2021_1010_fr
déboucher - tsf2_2021_1011_fr
débouchage - tsf2_2021_1012_fr
pied - tsf2_2021_1013_fr
vrille - tsf2_2021_1014_fr
liège - tsf2_2021_1015_fr
bouchon anti-oxidation - tsf2_2021_1016_fr
pompe à vide - tsf2_2021_1017_fr
poche poitrine - tsf2_2021_1018_fr
testeur - tsf2_2021_1019_fr
serviette - tsf2_2021_1020_fr
tulipe - tsf2_2021_1021_fr
mèche - tsf2_2021_1022_fr
osier - tsf2_2021_1023_fr
vis autotaraudeuse - tsf2_2021_1024_fr
vin mousseux charmat - tsf2_2021_1025_fr
boisson sacrée - tsf2_2021_1026_fr
bière - tsf2_2021_1027_fr
bière artisanale - tsf2_2021_1028_fr
brasseur - tsf2_2021_1029_fr
bière alcoolisée - tsf2_2021_1030_fr
bière sans alcool - tsf2_2021_1031_fr
brassage - tsf2_2021_1032_fr
brasserie - tsf2_2021_1033_fr
chope - tsf2_2021_1034_fr
double malt - tsf2_2021_1035_fr
fermentation - tsf2_2021_1036_fr
degré de torréfaction - tsf2_2021_1037_fr
houblonnage - tsf2_2021_1038_fr
houblon - tsf2_2021_1039_fr
malt - tsf2_2021_1040_fr
malt spécial - tsf2_2021_1041_fr
maître brasseur - tsf2_2021_1042_fr
bon micro-organisme - tsf2_2021_1043_fr
moût de bière - tsf2_2021_1044_fr
mousse - tsf2_2021_1045_fr
soutirage - tsf2_2021_1046_fr
turbidité - tsf2_2021_1047_fr
sucre fermentiscible - tsf2_2021_1048_fr
séchage - tsf2_2021_1049_fr
Mulsum - tsf2_2021_1050_fr
noix de muscade - tsf2_2021_1051_fr
arôme balsamique - tsf2_2021_1052_fr
arôme floral - tsf2_2021_1053_fr
arôme épicé - tsf2_2021_1054_fr
pâteux - tsf2_2021_1055_fr
poix - tsf2_2021_1056_fr
poivre - tsf2_2021_1057_fr
période de vieillssement - tsf2_2021_1058_fr
pêche - tsf2_2021_1059_fr
pétale de violette - tsf2_2021_1060_fr
plante aromatique - tsf2_2021_1061_fr
plante herbacée - tsf2_2021_1062_fr
plante médicinale - tsf2_2021_1063_fr
plante officinale - tsf2_2021_1064_fr
produit vitivinicole aromatisé - tsf2_2021_1065_fr
chêne - tsf2_2021_1066_fr
rhubarbe - tsf2_2021_1067_fr
racine de rhubarbe - tsf2_2021_1068_fr
résine - tsf2_2021_1069_fr
résine de lentisque - tsf2_2021_1070_fr
résine de pin - tsf2_2021_1071_fr
Retsina - tsf2_2021_1072_fr
refermenter - tsf2_2021_1073_fr
refermentation - tsf2_2021_1074_fr
remède officinale - tsf2_2021_1075_fr
rosier des chiens - tsf2_2021_1076_fr
vin mousseux rouge - tsf2_2021_1077_fr
fouloir - tsf2_2021_1078_fr
pressurage automatique - tsf2_2021_1079_fr
extraire - tsf2_2021_1080_fr
foulage - tsf2_2021_1081_fr
presse - tsf2_2021_1082_fr
pressurage - tsf2_2021_1083_fr
pressage - tsf2_2021_1084_fr
pulpe - tsf2_2021_1085_fr
égrappoir - tsf2_2021_1086_fr
moût - tsf2_2021_1087_fr
Pornassio - tsf2_2021_1088_fr
Porto - tsf2_2021_1089_fr
Porto Crusted - tsf2_2021_1090_fr
Porto Ruby - tsf2_2021_1091_fr
Porto Vintage - tsf2_2021_1092_fr
Porto/Oporto Noval Tawny - tsf2_2021_1093_fr
présence des peaux - tsf2_2021_1094_fr
présence des peaux rouges - tsf2_2021_1095_fr
processus d'aromatisation - tsf2_2021_1096_fr
quantité du sucre - tsf2_2021_1097_fr
Roriz - tsf2_2021_1098_fr
rubis - tsf2_2021_1099_fr
Rhum - tsf2_2021_1100_fr
salé - tsf2_2021_1101_fr
écorce - tsf2_2021_1102_fr
note douce - tsf2_2021_1103_fr
note oxydative - tsf2_2021_1104_fr
note épicée - tsf2_2021_1105_fr
Sercial - tsf2_2021_1106_fr
nuance douce - tsf2_2021_1107_fr
nuance salée - tsf2_2021_1108_fr
Sherry Oloroso Gobernador - tsf2_2021_1109_fr
Sherry/Jerez/Xeres - tsf2_2021_1110_fr
épice douce - tsf2_2021_1111_fr
épicé - tsf2_2021_1112_fr
mousseux doux - tsf2_2021_1113_fr
couche de levures - tsf2_2021_1114_fr
chauffage - tsf2_2021_1115_fr
tamarin - tsf2_2021_1116_fr
terrasse du sol volcanique - tsf2_2021_1117_fr
texture aromatique - tsf2_2021_1118_fr
texture/profil aromatique fort - tsf2_2021_1119_fr
texture dense - tsf2_2021_1120_fr
oxydation typique - tsf2_2021_1121_fr
note oxydative typique - tsf2_2021_1122_fr
variété douce - tsf2_2021_1123_fr
variété sèche - tsf2_2021_1124_fr
Tokai - tsf2_2021_1125_fr
Touriga - tsf2_2021_1126_fr
raisin blanc - tsf2_2021_1127_fr
VMQ (Vin Mousseux de Qualité) - tsf2_2021_1128_fr
aptitude - tsf2_2021_1129_fr
analyse sensorielle - tsf2_2021_1130_fr
anneau anti-goutte - tsf2_2021_1131_fr
tire-bouchon - tsf2_2021_1132_fr
tastevin - tsf2_2021_1133_fr
thermomètre à vin - tsf2_2021_1134_fr
carafe à decanter - tsf2_2021_1135_fr
rafraîchisseur isotherme - tsf2_2021_1136_fr
Drop Stop - tsf2_2021_1137_fr
examen d’aptitude - tsf2_2021_1138_fr
torchon - tsf2_2021_1139_fr
tablier - tsf2_2021_1140_fr
bouchon - tsf2_2021_1141_fr
seau à glace - tsf2_2021_1142_fr
bouchon de liège - tsf2_2021_1143_fr
verre à vin - tsf2_2021_1144_fr
bugie - tsf2_2021_1145_fr
carafe - tsf2_2021_1146_fr
chariot à vin - tsf2_2021_1147_fr
prosecco - tsf2_2021_1148_fr
prosecco - tsf2_2021_1149_fr
recioto - tsf2_2021_1150_fr
pupitre - tsf2_2021_1151_fr
dégorgement - tsf2_2021_1152_fr
dégorgement à la volée - tsf2_2021_1153_fr
dépôt de lies - tsf2_2021_1154_fr
saccharose - tsf2_2021_1155_fr
sec - tsf2_2021_1156_fr
réfrigérant - tsf2_2021_1157_fr
réfrigérer - tsf2_2021_1158_fr
réfrigération - tsf2_2021_1159_fr
silicate - tsf2_2021_1160_fr
ouiller - tsf2_2021_1161_fr
sulfureux - tsf2_2021_1162_fr
remuage sûr pupitres - tsf2_2021_1163_fr
Saccharomyces ellipsoideus - tsf2_2021_1164_fr
Saccharomyces oviformis - tsf2_2021_1165_fr
remplir - tsf2_2021_1166_fr
système d'agitation - tsf2_2021_1167_fr
système de conduite - tsf2_2021_1168_fr
bouchon hermétique - tsf2_2021_1169_fr
carnet de dégustation - tsf2_2021_1170_fr
mallette - tsf2_2021_1171_fr
Mention Complémentaire Sommellerie - tsf2_2021_1172_fr
Brevet Professionnel de Sommelier - tsf2_2021_1173_fr
diplôme Master Sommelier - tsf2_2021_1174_fr
tire-bouchon à cloche - tsf2_2021_1175_fr
tire-bouchon à double-vis - tsf2_2021_1176_fr
tire-bouchon à écrou-papillon - tsf2_2021_1177_fr
tire-bouchon à levier - tsf2_2021_1178_fr
siphon à champagne - tsf2_2021_1179_fr
tire-bouchon professionel - tsf2_2021_1180_fr
formation certifiante - tsf2_2021_1181_fr
œnologie - tsf2_2021_1182_fr
rétro-olfaction - tsf2_2021_1183_fr
physiologie du goût - tsf2_2021_1184_fr
physiologie de l'odorat - tsf2_2021_1185_fr
physiologie de la vue - tsf2_2021_1186_fr
parcours de formation - tsf2_2021_1187_fr
mastère spécialisé - tsf2_2021_1188_fr
master professionnel - tsf2_2021_1189_fr
- (add here) - - tsf2_2021_1190_fr
critère d'évaluation - tsf2_2021_1191_fr
parcours certifiant - tsf2_2021_1192_fr
parcours de formation - tsf2_2021_1193_fr
formation théorique et pratique - tsf2_2021_1194_fr
nutriments - tsf2_2021_1195_fr
- (add here) - - tsf2_2021_1196_fr
fiche de dégustation - tsf2_2021_1197_fr
cépage - tsf2_2021_1198_fr
propriétés organoleptiques - tsf2_2021_1199_fr
viticulture - tsf2_2021_1200_fr
culture du vin et de la gastronomie - tsf2_2021_1201_fr
AIS - tsf2_2021_1202_fr
- (add here) - - tsf2_2021_1203_fr
sommelier - tsf2_2021_1204_fr
ASPI - tsf2_2021_1205_fr
lieu d'exposition - tsf2_2021_1206_fr
dénomination géographique complémentaire - tsf2_2021_1207_fr
mention spécifique traditionnelle - tsf2_2021_1208_fr
ministre de l’Agriculture et de l'Alimentation - tsf2_2021_1209_fr
normes nationales de production - tsf2_2021_1210_fr
acteur de l'oenotourisme - tsf2_2021_1211_fr
opérateur de fabrication agroalimentaire - tsf2_2021_1212_fr
paramètre physico-chimique - tsf2_2021_1213_fr
paramètre microclimatique - tsf2_2021_1214_fr
lot de vin - tsf2_2021_1215_fr
danger d'origine chimique - tsf2_2021_1216_fr
durée minimum de vieillissement - tsf2_2021_1217_fr
pratique d'hygiène - tsf2_2021_1218_fr
distillation - tsf2_2021_1219_fr
produit agro-alimentaire - tsf2_2021_1220_fr
production annuelle - tsf2_2021_1221_fr
production annuelle - tsf2_2021_1222_fr
production de vin - tsf2_2021_1223_fr
catalogue officiel national des variétés de vignes - tsf2_2021_1224_fr
règlement du Consortium - tsf2_2021_1225_fr
rendement de la vigne - tsf2_2021_1226_fr
rendement maximum de production - tsf2_2021_1227_fr
gazéifier - tsf2_2021_1228_fr
ampleur - tsf2_2021_1229_fr
analyse chimique - tsf2_2021_1230_fr
verre à pied - tsf2_2021_1231_fr
glycérol - tsf2_2021_1232_fr
corps - tsf2_2021_1233_fr
avaler - tsf2_2021_1234_fr
intensité colorante - tsf2_2021_1235_fr
note fruitée - tsf2_2021_1236_fr
cracher - tsf2_2021_1237_fr
gras - tsf2_2021_1238_fr
brillance - tsf2_2021_1239_fr
médiocrité - tsf2_2021_1240_fr
opalescence - tsf2_2021_1241_fr
perception sensorielle - tsf2_2021_1242_fr
persistance - tsf2_2021_1243_fr
profile organoleptique - tsf2_2021_1244_fr
saliver - tsf2_2021_1245_fr
coulant - tsf2_2021_1246_fr
atténuer - tsf2_2021_1247_fr
composés odorants - tsf2_2021_1248_fr
stimulus sensoriel - tsf2_2021_1249_fr
structure - tsf2_2021_1250_fr
succulence - tsf2_2021_1251_fr
onctuosité - tsf2_2021_1252_fr
analyse sensorielle - tsf2_2021_1253_fr
verre décoré - tsf2_2021_1254_fr
voyage multi-sensoriel - tsf2_2021_1255_fr
aromatique - tsf2_2021_1256_fr
effervescence - tsf2_2021_1257_fr
dégustateur - tsf2_2021_1258_fr
dégustateur - tsf2_2021_1259_fr
astringence - tsf2_2021_1260_fr
composant - tsf2_2021_1261_fr
jambe - tsf2_2021_1262_fr
nuance aromatique - tsf2_2021_1263_fr
longueur - tsf2_2021_1264_fr
intensité (du nez) - tsf2_2021_1265_fr
intensité (visuelle) - tsf2_2021_1266_fr
examen organoleptique - tsf2_2021_1267_fr
sensation de chaleur - tsf2_2021_1268_fr
tannicité - tsf2_2021_1269_fr
fluidité - tsf2_2021_1270_fr
larme - tsf2_2021_1271_fr
Lacrima - tsf2_2021_1272_fr
teinte - tsf2_2021_1273_fr
tanin - tsf2_2021_1274_fr
teneur en alcool - tsf2_2021_1275_fr
aération - tsf2_2021_1276_fr
décantation - tsf2_2021_1277_fr
teneur - tsf2_2021_1278_fr
vin moelleux - tsf2_2021_1279_fr
vin acerbe - tsf2_2021_1280_fr
vin astringent - tsf2_2021_1281_fr
vin effervescent - tsf2_2021_1282_fr
viellissement - tsf2_2021_1283_fr
élevage en cuve inox - tsf2_2021_1284_fr
vieillissement en bouteille - tsf2_2021_1285_fr
vieillissement en cave - tsf2_2021_1286_fr
élevage en bois - tsf2_2021_1287_fr
élever - tsf2_2021_1288_fr
barrique - tsf2_2021_1289_fr
barrique bordelaise - tsf2_2021_1290_fr
tonneau - tsf2_2021_1291_fr
contenance moyenne - tsf2_2021_1292_fr
cercles de barrique - tsf2_2021_1293_fr
durée d'utilisation - tsf2_2021_1294_fr
bonde - tsf2_2021_1295_fr
bonde - tsf2_2021_1296_fr
ouiller - tsf2_2021_1297_fr
récipient inerte - tsf2_2021_1298_fr
contenant neutre - tsf2_2021_1299_fr
douve - tsf2_2021_1300_fr
herméticité - tsf2_2021_1301_fr
essence de bois - tsf2_2021_1302_fr
étiquette précieuse - tsf2_2021_1303_fr
hectolitre - tsf2_2021_1304_fr
évaporation - tsf2_2021_1305_fr
phase de vieillissement - tsf2_2021_1306_fr
fibre de verre - tsf2_2021_1307_fr
floculation - tsf2_2021_1308_fr
liquide de refroidissement - tsf2_2021_1309_fr
trou de bonde - tsf2_2021_1310_fr
vieillir - tsf2_2021_1311_fr
matériau neutre - tsf2_2021_1312_fr
micro-oxygènation - tsf2_2021_1313_fr
microporosité - tsf2_2021_1314_fr
pipe - tsf2_2021_1315_fr
pore - tsf2_2021_1316_fr
porosité - tsf2_2021_1317_fr
pratique de cave - tsf2_2021_1318_fr
traitement de stabilisation - tsf2_2021_1319_fr
rapport surface/volume - tsf2_2021_1320_fr
élevage sous bois - tsf2_2021_1321_fr
variation de température - tsf2_2021_1322_fr
débonder - tsf2_2021_1323_fr
débondage - tsf2_2021_1324_fr
cuve à chapeau flottant - tsf2_2021_1325_fr
stabilisation naturelle - tsf2_2021_1326_fr
temps d'élevage - tsf2_2021_1327_fr
temps de vieillissement - tsf2_2021_1328_fr
cuve - tsf2_2021_1329_fr
traitement stabilisant - tsf2_2021_1330_fr
soutirer - tsf2_2021_1331_fr
soutirage - tsf2_2021_1332_fr
récipient vinaire - tsf2_2021_1333_fr
résine - tsf2_2021_1334_fr
bouteiller - tsf2_2021_1335_fr
banquet - tsf2_2021_1336_fr
échanson - tsf2_2021_1337_fr
cambusier - tsf2_2021_1338_fr
Sagrantino - tsf2_2021_1339_fr
Sfursat - tsf2_2021_1340_fr
tissu - tsf2_2021_1341_fr
surmaturation - tsf2_2021_1342_fr
Tokay Eszencia - tsf2_2021_1343_fr
pressoir vinicole - tsf2_2021_1344_fr
séchage sur pied (DOV) - tsf2_2021_1345_fr
toxine - tsf2_2021_1346_fr
trockenbeerenauslese - tsf2_2021_1347_fr
raisins blancs - tsf2_2021_1348_fr
raisins égrappés - tsf2_2021_1349_fr
raisins malaga - tsf2_2021_1350_fr
raisins passerillés - tsf2_2021_1351_fr
raisins surmûris - tsf2_2021_1352_fr
ventilation - tsf2_2021_1353_fr
Verdicchio - tsf2_2021_1354_fr
Vermentino - tsf2_2021_1355_fr
Vespaiola - tsf2_2021_1356_fr
vin santo - tsf2_2021_1357_fr
vin surmûri - tsf2_2021_1358_fr
vin de paille - tsf2_2021_1359_fr
vin de paille blanc - tsf2_2021_1360_fr
vin de paille doux - tsf2_2021_1361_fr
vin de paille liquoreux - tsf2_2021_1362_fr
vin de paille sec - tsf2_2021_1363_fr
presser - tsf2_2021_1364_fr
distillat de vin - tsf2_2021_1365_fr
Amarone - tsf2_2021_1366_fr
treillage - tsf2_2021_1367_fr
sucre résiduel - tsf2_2021_1368_fr
passito - tsf2_2021_1369_fr
clarification - tsf2_2021_1370_fr
Garganega - tsf2_2021_1371_fr
bentonite - tsf2_2021_1372_fr
pinot gris - tsf2_2021_1373_fr
Aleatico - tsf2_2021_1374_fr
Brachetto - tsf2_2021_1375_fr
Gewurztraminer - tsf2_2021_1376_fr
pinot blanc - tsf2_2021_1377_fr
cuvée - tsf2_2021_1378_fr
moût concentré - tsf2_2021_1379_fr
sec - tsf2_2021_1380_fr
Champagne - tsf2_2021_1381_fr
demi-sec - tsf2_2021_1382_fr
accent herbacé - tsf2_2021_1383_fr
ajout de distillat - tsf2_2021_1384_fr
vinage - tsf2_2021_1385_fr
ajout de brandy - tsf2_2021_1386_fr
aigre-doux - tsf2_2021_1387_fr
d'agrumes - tsf2_2021_1388_fr
Alcamo - tsf2_2021_1389_fr
ambré - tsf2_2021_1390_fr
Amontillado - tsf2_2021_1391_fr
arôme doux - tsf2_2021_1392_fr
absence de peaux - tsf2_2021_1393_fr
absence de peaux rouges - tsf2_2021_1394_fr
Avola - tsf2_2021_1395_fr
Banyuls - tsf2_2021_1396_fr
à base de cacao - tsf2_2021_1397_fr
boisé - tsf2_2021_1398_fr
outre - tsf2_2021_1399_fr
barrique sans ouillage - tsf2_2021_1400_fr
bouquet - tsf2_2021_1401_fr
bref séchage - tsf2_2021_1402_fr
peau rouge - tsf2_2021_1403_fr
Campidano - tsf2_2021_1404_fr
canteiro - tsf2_2021_1405_fr
Cherry - tsf2_2021_1406_fr
Cortado - tsf2_2021_1407_fr
fines herbes - tsf2_2021_1408_fr
herbacé - tsf2_2021_1409_fr
fines herbes - tsf2_2021_1410_fr
mutage - tsf2_2021_1411_fr
parfumer aux fruits - tsf2_2021_1412_fr
degré de douceur - tsf2_2021_1413_fr
vieillissement en barrique sans ouillage - tsf2_2021_1414_fr
iodé - tsf2_2021_1415_fr
flor (levure) - tsf2_2021_1416_fr
Madère - tsf2_2021_1417_fr
Madère Bual - tsf2_2021_1418_fr
Madère Malmsey - tsf2_2021_1419_fr
écale - tsf2_2021_1420_fr
Manzanilla Sanlucar - tsf2_2021_1421_fr
Marsala - tsf2_2021_1422_fr
Marsala Vergine - tsf2_2021_1423_fr
criadera - tsf2_2021_1424_fr
solera (méthode) - tsf2_2021_1425_fr
mélange - tsf2_2021_1426_fr
jus de raisin - tsf2_2021_1427_fr
moût doux - tsf2_2021_1428_fr
moût en fermentation - tsf2_2021_1429_fr
note oxydative - tsf2_2021_1430_fr
Noval Silval Vintage - tsf2_2021_1431_fr
Panesa - tsf2_2021_1432_fr
plaisante sensation saline - tsf2_2021_1433_fr
vin mousseux doux - tsf2_2021_1434_fr
grain gelé - tsf2_2021_1435_fr
eau gelée - tsf2_2021_1436_fr
arôme d'abricot - tsf2_2021_1437_fr
arôme de figues sèches - tsf2_2021_1438_fr
arôme de fruits exotiques - tsf2_2021_1439_fr
arôme grillé - tsf2_2021_1440_fr
Avana - tsf2_2021_1441_fr
Baratuciat - tsf2_2021_1442_fr
Persan - tsf2_2021_1443_fr
Cimon - tsf2_2021_1444_fr
congélation des raisins - tsf2_2021_1445_fr
geler - tsf2_2021_1446_fr
dégel - tsf2_2021_1447_fr
déshydrater - tsf2_2021_1448_fr
Eigo Vitto - tsf2_2021_1449_fr
Eiswein - tsf2_2021_1450_fr
extrait du raisin - tsf2_2021_1451_fr
extrait du raisin - tsf2_2021_1452_fr
gelée - tsf2_2021_1453_fr
gel - tsf2_2021_1454_fr
petite quantité de jus concentré - tsf2_2021_1455_fr
jus concentré - tsf2_2021_1456_fr
Grappa - tsf2_2021_1457_fr
Grappa de Glace - tsf2_2021_1458_fr
grappe gelée - tsf2_2021_1459_fr
Ice One - tsf2_2021_1460_fr
Icewine - tsf2_2021_1461_fr
clarifier - tsf2_2021_1462_fr
jus sucré - tsf2_2021_1463_fr
maturation optimale - tsf2_2021_1464_fr
note de fruits secs - tsf2_2021_1465_fr
panorama œnologique de - tsf2_2021_1466_fr
pressurage continu - tsf2_2021_1467_fr
récolter à la main - tsf2_2021_1468_fr
vendange nocturne - tsf2_2021_1469_fr
Riesling du Rhin - tsf2_2021_1470_fr
Seyval Blanc - tsf2_2021_1471_fr
San Sebastiano - tsf2_2021_1472_fr
Scheurebe - tsf2_2021_1473_fr
pressoir vertical - tsf2_2021_1474_fr
raisin du cépage Avana - tsf2_2021_1475_fr
raisin gelé - tsf2_2021_1476_fr
vendange à la main - tsf2_2021_1477_fr
vendange de glace - tsf2_2021_1478_fr
vendange hivernale - tsf2_2021_1479_fr
Vidal - tsf2_2021_1480_fr
vin de glace - tsf2_2021_1481_fr
vinification extrême - tsf2_2021_1482_fr
vin de glace - tsf2_2021_1483_fr
vin de glace - tsf2_2021_1484_fr
viticulture de montagne - tsf2_2021_1485_fr
vin pétillant - tsf2_2021_1486_fr
moelleux - tsf2_2021_1487_fr
Autoclave de prise de mousse - tsf2_2021_1488_fr
Autoclave de stabilisation - tsf2_2021_1489_fr
Bidule - tsf2_2021_1490_fr
Bitartrate de potassium - tsf2_2021_1491_fr
Bourgogne - tsf2_2021_1492_fr
Bouteille champenoise - tsf2_2021_1493_fr
Brut - tsf2_2021_1494_fr
Brut nature - tsf2_2021_1495_fr
Capsule - tsf2_2021_1496_fr
Centrifugation - tsf2_2021_1497_fr
Souches de levure - tsf2_2021_1498_fr
Cesanese - tsf2_2021_1499_fr
Cylindre de lie de vin - tsf2_2021_1500_fr
Cylindre en polyéthylène - tsf2_2021_1501_fr
Coupage - tsf2_2021_1502_fr
Dégorgement - tsf2_2021_1503_fr
Démétallisation - tsf2_2021_1504_fr
Demi-sec - tsf2_2021_1505_fr
Dispositif agitateur - tsf2_2021_1506_fr
Doux - tsf2_2021_1507_fr
édulcoration - tsf2_2021_1508_fr
Dosage zéro - tsf2_2021_1509_fr
Effervescent - tsf2_2021_1510_fr
Extra brut - tsf2_2021_1511_fr
Extra dry - tsf2_2021_1512_fr
Extra sec - tsf2_2021_1513_fr
Goût de lie - tsf2_2021_1514_fr
Ferrocyanure - tsf2_2021_1515_fr
Perlage - tsf2_2021_1516_fr
Flûte - tsf2_2021_1517_fr
Phosphate d'ammonium - tsf2_2021_1518_fr
Franciacorta - tsf2_2021_1519_fr
Frascati - tsf2_2021_1520_fr
Freisa - tsf2_2021_1521_fr
Pétillant - tsf2_2021_1522_fr
Gamay - tsf2_2021_1523_fr
Gancia - tsf2_2021_1524_fr
Gazéifié - tsf2_2021_1525_fr
Girò - tsf2_2021_1526_fr
Glera - tsf2_2021_1527_fr
Embouteillage isobarique - tsf2_2021_1528_fr
Inzolia - tsf2_2021_1529_fr
Isobarique - tsf2_2021_1530_fr
Levure morte - tsf2_2021_1531_fr
liqueur d'expédition - tsf2_2021_1532_fr
liqueur de tirage - tsf2_2021_1533_fr
Malvasia de Casorzo - tsf2_2021_1534_fr
ciclo produttivo - fairterm_55622_it
- (add here) - - fairterm_55622_de
- (add here) - - fairterm_55622_en
- (add here) - - fairterm_55622_es
Cycle de production - fairterm_55622_fr
- (add here) - - fairterm_55622_pl
- (add here) - - fairterm_55622_pt
- (add here) - - fairterm_55622_ru
- (add here) - - fairterm_55622_tr
coalescenza - fairterm_64335_it
- (add here) - - fairterm_64335_de
- (add here) - - fairterm_64335_en
- (add here) - - fairterm_64335_es
Coalescence - fairterm_64335_fr
- (add here) - - fairterm_64335_pl
- (add here) - - fairterm_64335_pt
- (add here) - - fairterm_64335_ru
- (add here) - - fairterm_64335_tr
coclea - fairterm_5604_it
- (add here) - - fairterm_5604_de
- (add here) - - fairterm_5604_en
- (add here) - - fairterm_5604_es
vis sans fin - fairterm_5604_fr
- (add here) - - fairterm_5604_pl
- (add here) - - fairterm_5604_pt
- (add here) - - fairterm_5604_ru
- (add here) - - fairterm_5604_tr
composti aromatici - fairterm_79636_it
- (add here) - - fairterm_79636_de
- (add here) - - fairterm_79636_en
- (add here) - - fairterm_79636_es
composés aromatiques - fairterm_79636_fr
- (add here) - - fairterm_79636_pl
- (add here) - - fairterm_79636_pt
- (add here) - - fairterm_79636_ru
- (add here) - - fairterm_79636_tr
composti volatili - fairterm_36954_it
- (add here) - - fairterm_36954_de
- (add here) - - fairterm_36954_en
- (add here) - - fairterm_36954_es
composés volatils - fairterm_36954_fr
- (add here) - - fairterm_36954_pl
- (add here) - - fairterm_36954_pt
- (add here) - - fairterm_36954_ru
- (add here) - - fairterm_36954_tr
concimazione - fairterm_71086_it
- (add here) - - fairterm_71086_de
- (add here) - - fairterm_71086_en
- (add here) - - fairterm_71086_es
fertilisation - fairterm_71086_fr
- (add here) - - fairterm_71086_pl
- (add here) - - fairterm_71086_pt
- (add here) - - fairterm_71086_ru
- (add here) - - fairterm_71086_tr
confezionamento - fairterm_32679_it
- (add here) - - fairterm_32679_de
- (add here) - - fairterm_32679_en
- (add here) - - fairterm_32679_es
conditionnement - fairterm_32679_fr
- (add here) - - fairterm_32679_pl
- (add here) - - fairterm_32679_pt
- (add here) - - fairterm_32679_ru
- (add here) - - fairterm_32679_tr
conservazione - fairterm_41323_it
- (add here) - - fairterm_41323_de
- (add here) - - fairterm_41323_en
- (add here) - - fairterm_41323_es
conservation - fairterm_41323_fr
- (add here) - - fairterm_41323_pl
- (add here) - - fairterm_41323_pt
- (add here) - - fairterm_41323_ru
- (add here) - - fairterm_41323_tr
cristallizzazione - fairterm_33792_it
- (add here) - - fairterm_33792_de
- (add here) - - fairterm_33792_en
- (add here) - - fairterm_33792_es
se figer - fairterm_33792_fr
- (add here) - - fairterm_33792_pl
- (add here) - - fairterm_33792_pt
- (add here) - - fairterm_33792_ru
- (add here) - - fairterm_33792_tr
cultivar - fairterm_4266_it
- (add here) - - fairterm_4266_de
- (add here) - - fairterm_4266_en
- (add here) - - fairterm_4266_es
cultivar - fairterm_4266_fr
- (add here) - - fairterm_4266_pl
- (add here) - - fairterm_4266_pt
- (add here) - - fairterm_4266_ru
- (add here) - - fairterm_4266_tr
decantazione - fairterm_12917_it
- (add here) - - fairterm_12917_de
- (add here) - - fairterm_12917_en
- (add here) - - fairterm_12917_es
décantation - fairterm_12917_fr
- (add here) - - fairterm_12917_pl
- (add here) - - fairterm_12917_pt
- (add here) - - fairterm_12917_ru
- (add here) - - fairterm_12917_tr
decanter - fairterm_73693_it
- (add here) - - fairterm_73693_de
- (add here) - - fairterm_73693_en
- (add here) - - fairterm_73693_es
décanteur - fairterm_73693_fr
- (add here) - - fairterm_73693_pl
- (add here) - - fairterm_73693_pt
- (add here) - - fairterm_73693_ru
- (add here) - - fairterm_73693_tr
defogliatore - fairterm_52631_it
- (add here) - - fairterm_52631_de
- (add here) - - fairterm_52631_en
- (add here) - - fairterm_52631_es
effeuilleuse - fairterm_52631_fr
- (add here) - - fairterm_52631_pl
- (add here) - - fairterm_52631_pt
- (add here) - - fairterm_52631_ru
- (add here) - - fairterm_52631_tr
defogliazione - fairterm_86125_it
- (add here) - - fairterm_86125_de
- (add here) - - fairterm_86125_en
- (add here) - - fairterm_86125_es
effeuillage - fairterm_86125_fr
- (add here) - - fairterm_86125_pl
- (add here) - - fairterm_86125_pt
- (add here) - - fairterm_86125_ru
- (add here) - - fairterm_86125_tr
denocciolatrice - fairterm_39314_it
- (add here) - - fairterm_39314_de
- (add here) - - fairterm_39314_en
- (add here) - - fairterm_39314_es
dénoyauteur - fairterm_39314_fr
- (add here) - - fairterm_39314_pl
- (add here) - - fairterm_39314_pt
- (add here) - - fairterm_39314_ru
- (add here) - - fairterm_39314_tr
denocciolatura - fairterm_94834_it
- (add here) - - fairterm_94834_de
- (add here) - - fairterm_94834_en
- (add here) - - fairterm_94834_es
dénoyautage - fairterm_94834_fr
- (add here) - - fairterm_94834_pl
- (add here) - - fairterm_94834_pt
- (add here) - - fairterm_94834_ru
- (add here) - - fairterm_94834_tr
diserbante - fairterm_11048_it
- (add here) - - fairterm_11048_de
- (add here) - - fairterm_11048_en
- (add here) - - fairterm_11048_es
herbicide - fairterm_11048_fr
- (add here) - - fairterm_11048_pl
- (add here) - - fairterm_11048_pt
- (add here) - - fairterm_11048_ru
- (add here) - - fairterm_11048_tr
emulsione - fairterm_98864_it
- (add here) - - fairterm_98864_de
- (add here) - - fairterm_98864_en
- (add here) - - fairterm_98864_es
émulsion - fairterm_98864_fr
- (add here) - - fairterm_98864_pl
- (add here) - - fairterm_98864_pt
- (add here) - - fairterm_98864_ru
- (add here) - - fairterm_98864_tr
estrazione - fairterm_92149_it
- (add here) - - fairterm_92149_de
- (add here) - - fairterm_92149_en
- (add here) - - fairterm_92149_es
extraction - fairterm_92149_fr
- (add here) - - fairterm_92149_pl
- (add here) - - fairterm_92149_pt
- (add here) - - fairterm_92149_ru
- (add here) - - fairterm_92149_tr
estrazione per centrifugazione - fairterm_54446_it
- (add here) - - fairterm_54446_de
- (add here) - - fairterm_54446_en
- (add here) - - fairterm_54446_es
extraction par centrifugation - fairterm_54446_fr
- (add here) - - fairterm_54446_pl
- (add here) - - fairterm_54446_pt
- (add here) - - fairterm_54446_ru
- (add here) - - fairterm_54446_tr
estrazione per percolamento - fairterm_96415_it
- (add here) - - fairterm_96415_de
- (add here) - - fairterm_96415_en
- (add here) - - fairterm_96415_es
extraction par percolation - fairterm_96415_fr
- (add here) - - fairterm_96415_pl
- (add here) - - fairterm_96415_pt
- (add here) - - fairterm_96415_ru
- (add here) - - fairterm_96415_tr
etichettatura nutrizionale - fairterm_98500_it
- (add here) - - fairterm_98500_de
- (add here) - - fairterm_98500_en
- (add here) - - fairterm_98500_es
étiquetage nutritionnel - fairterm_98500_fr
- (add here) - - fairterm_98500_pl
- (add here) - - fairterm_98500_pt
- (add here) - - fairterm_98500_ru
- (add here) - - fairterm_98500_tr
fenomeni degradativi - fairterm_88834_it
- (add here) - - fairterm_88834_de
- (add here) - - fairterm_88834_en
- (add here) - - fairterm_88834_es
phénomènes de dégradation - fairterm_88834_fr
- (add here) - - fairterm_88834_pl
- (add here) - - fairterm_88834_pt
- (add here) - - fairterm_88834_ru
- (add here) - - fairterm_88834_tr
fermentazione butirrica - fairterm_49630_it
- (add here) - - fairterm_49630_de
- (add here) - - fairterm_49630_en
- (add here) - - fairterm_49630_es
fermentation butyrique - fairterm_49630_fr
- (add here) - - fairterm_49630_pl
- (add here) - - fairterm_49630_pt
- (add here) - - fairterm_49630_ru
- (add here) - - fairterm_49630_tr
fertilizzante - fairterm_14347_it
- (add here) - - fairterm_14347_de
- (add here) - - fairterm_14347_en
- (add here) - - fairterm_14347_es
fertilisant - fairterm_14347_fr
- (add here) - - fairterm_14347_pl
- (add here) - - fairterm_14347_pt
- (add here) - - fairterm_14347_ru
- (add here) - - fairterm_14347_tr
filtrazione - fairterm_20082_it
- (add here) - - fairterm_20082_de
- (add here) - - fairterm_20082_en
- (add here) - - fairterm_20082_es
filtration - fairterm_20082_fr
- (add here) - - fairterm_20082_pl
- (add here) - - fairterm_20082_pt
- (add here) - - fairterm_20082_ru
- (add here) - - fairterm_20082_tr
fiscolo - fairterm_43320_it
- (add here) - - fairterm_43320_de
- (add here) - - fairterm_43320_en
- (add here) - - fairterm_43320_es
scourtin - fairterm_43320_fr
- (add here) - - fairterm_43320_pl
- (add here) - - fairterm_43320_pt
- (add here) - - fairterm_43320_ru
- (add here) - - fairterm_43320_tr
fitopatogeni - fairterm_60834_it
- (add here) - - fairterm_60834_de
- (add here) - - fairterm_60834_en
- (add here) - - fairterm_60834_es
phytopathogènes - fairterm_60834_fr
- (add here) - - fairterm_60834_pl
- (add here) - - fairterm_60834_pt
- (add here) - - fairterm_60834_ru
- (add here) - - fairterm_60834_tr
flavor - fairterm_65335_it
- (add here) - - fairterm_65335_de
- (add here) - - fairterm_65335_en
- (add here) - - fairterm_65335_es
flaveur - fairterm_65335_fr
- (add here) - - fairterm_65335_pl
- (add here) - - fairterm_65335_pt
- (add here) - - fairterm_65335_ru
- (add here) - - fairterm_65335_tr
fotossidazione - fairterm_23945_it
- (add here) - - fairterm_23945_de
- (add here) - - fairterm_23945_en
- (add here) - - fairterm_23945_es
photo-oxydation - fairterm_23945_fr
- (add here) - - fairterm_23945_pl
- (add here) - - fairterm_23945_pt
- (add here) - - fairterm_23945_ru
- (add here) - - fairterm_23945_tr
frangitore - fairterm_20233_it
- (add here) - - fairterm_20233_de
- (add here) - - fairterm_20233_en
- (add here) - - fairterm_20233_es
broyeur - fairterm_20233_fr
- (add here) - - fairterm_20233_pl
- (add here) - - fairterm_20233_pt
- (add here) - - fairterm_20233_ru
- (add here) - - fairterm_20233_tr
frangitura - fairterm_38862_it
- (add here) - - fairterm_38862_de
- (add here) - - fairterm_38862_en
- (add here) - - fairterm_38862_es
broyage - fairterm_38862_fr
- (add here) - - fairterm_38862_pl
- (add here) - - fairterm_38862_pt
- (add here) - - fairterm_38862_ru
- (add here) - - fairterm_38862_tr
acidi grassi - fairterm_80553_it
- (add here) - - fairterm_80553_de
- (add here) - - fairterm_80553_en
- (add here) - - fairterm_80553_es
acides gras - fairterm_80553_fr
- (add here) - - fairterm_80553_pl
- (add here) - - fairterm_80553_pt
- (add here) - - fairterm_80553_tr
acido oleico - fairterm_84530_it
- (add here) - - fairterm_84530_de
- (add here) - - fairterm_84530_en
- (add here) - - fairterm_84530_es
acide oléique - fairterm_84530_fr
- (add here) - - fairterm_84530_pl
- (add here) - - fairterm_84530_pt
- (add here) - - fairterm_84530_tr
acido oleico - fairterm_24064_it
- (add here) - - fairterm_24064_de
- (add here) - - fairterm_24064_en
- (add here) - - fairterm_24064_es
- (add here) - - fairterm_24064_fr
- (add here) - - fairterm_24064_pl
- (add here) - - fairterm_24064_pt
- (add here) - - fairterm_24064_tr
acido palmitico - fairterm_44104_it
- (add here) - - fairterm_44104_de
- (add here) - - fairterm_44104_en
- (add here) - - fairterm_44104_es
acide palmitique - fairterm_44104_fr
- (add here) - - fairterm_44104_pl
- (add here) - - fairterm_44104_pt
- (add here) - - fairterm_44104_tr
aroma - fairterm_63933_it
- (add here) - - fairterm_63933_de
- (add here) - - fairterm_63933_en
- (add here) - - fairterm_63933_es
arôme - fairterm_63933_fr
- (add here) - - fairterm_63933_pl
- (add here) - - fairterm_63933_pt
- (add here) - - fairterm_63933_tr
autossidazione - fairterm_65055_it
- (add here) - - fairterm_65055_de
- (add here) - - fairterm_65055_en
- (add here) - - fairterm_65055_es
auto-oxydation - fairterm_65055_fr
- (add here) - - fairterm_65055_pl
- (add here) - - fairterm_65055_pt
- (add here) - - fairterm_65055_tr
aridocoltura - fairterm_26366_it
- (add here) - - fairterm_26366_de
- (add here) - - fairterm_26366_en
- (add here) - - fairterm_26366_es
aridoculture - fairterm_26366_fr
- (add here) - - fairterm_26366_pl
- (add here) - - fairterm_26366_pt
- (add here) - - fairterm_26366_tr
assaggiatore - fairterm_38845_it
- (add here) - - fairterm_38845_de
- (add here) - - fairterm_38845_en
- (add here) - - fairterm_38845_es
oléologue - fairterm_38845_fr
- (add here) - - fairterm_38845_pl
- (add here) - - fairterm_38845_pt
- (add here) - - fairterm_38845_tr
autossidazione primaria - fairterm_79538_it
- (add here) - - fairterm_79538_de
- (add here) - - fairterm_79538_en
- (add here) - - fairterm_79538_es
initiation - fairterm_79538_fr
- (add here) - - fairterm_79538_pl
- (add here) - - fairterm_79538_pt
- (add here) - - fairterm_79538_tr
avvinato - fairterm_99207_it
- (add here) - - fairterm_99207_de
- (add here) - - fairterm_99207_en
- (add here) - - fairterm_99207_es
vineux-vinaigré - fairterm_99207_fr
- (add here) - - fairterm_99207_pl
- (add here) - - fairterm_99207_pt
- (add here) - - fairterm_99207_tr
bacchiatura - fairterm_58744_it
- (add here) - - fairterm_58744_de
- (add here) - - fairterm_58744_en
- (add here) - - fairterm_58744_es
gaulage - fairterm_58744_fr
- (add here) - - fairterm_58744_pl
- (add here) - - fairterm_58744_pt
- (add here) - - fairterm_58744_tr
biofenoli - fairterm_92739_it
- (add here) - - fairterm_92739_de
- (add here) - - fairterm_92739_en
- (add here) - - fairterm_92739_es
biophénols - fairterm_92739_fr
- (add here) - - fairterm_92739_pl
- (add here) - - fairterm_92739_pt
- (add here) - - fairterm_92739_tr
brucatore - fairterm_90192_it
- (add here) - - fairterm_90192_de
- (add here) - - fairterm_90192_en
- (add here) - - fairterm_90192_es
peigne à olive - fairterm_90192_fr
- (add here) - - fairterm_90192_pl
- (add here) - - fairterm_90192_pt
- (add here) - - fairterm_90192_tr
brucatura - fairterm_49297_it
- (add here) - - fairterm_49297_de
- (add here) - - fairterm_49297_en
- (add here) - - fairterm_49297_es
égrappage - fairterm_49297_fr
- (add here) - - fairterm_49297_pl
- (add here) - - fairterm_49297_pt
- (add here) - - fairterm_49297_tr
test-en - fairterm_89765_en
- (add here) - - fairterm_89765_de
- (add here) - - fairterm_89765_es
- (add here) - - fairterm_89765_fr
test-ita - fairterm_89765_it
- (add here) - - fairterm_89765_pl
- (add here) - - fairterm_89765_pt
- (add here) - - fairterm_89765_tr
test-es - fairterm_30177_es
- (add here) - - fairterm_30177_de
- (add here) - - fairterm_30177_en
- (add here) - - fairterm_30177_fr
test-it - fairterm_30177_it
- (add here) - - fairterm_30177_pl
- (add here) - - fairterm_30177_pt
- (add here) - - fairterm_30177_tr
test-de - fairterm_75878_de
- (add here) - - fairterm_75878_en
- (add here) - - fairterm_75878_es
- (add here) - - fairterm_75878_fr
test-ita - fairterm_75878_it
- (add here) - - fairterm_75878_pl
- (add here) - - fairterm_75878_pt
- (add here) - - fairterm_75878_tr
test-ru2 - fairterm_47213_ru
test-de1 - fairterm_47213_de
- (add here) - - fairterm_47213_en
- (add here) - - fairterm_47213_es
- (add here) - - fairterm_47213_fr
test-it - fairterm_47213_it
- (add here) - - fairterm_47213_pl
- (add here) - - fairterm_47213_pt
- (add here) - - fairterm_47213_tr
test-pl - fairterm_9687_pl
- (add here) - - fairterm_9687_de
- (add here) - - fairterm_9687_en
- (add here) - - fairterm_9687_es
test-fra - fairterm_9687_fr
test-ita - fairterm_9687_it
- (add here) - - fairterm_9687_pt
- (add here) - - fairterm_9687_tr
cabina di assaggio - fairterm_92569_it
- (add here) - - fairterm_92569_de
- (add here) - - fairterm_92569_en
- (add here) - - fairterm_92569_es
cabine de dégustation - fairterm_92569_fr
- (add here) - - fairterm_92569_pl
- (add here) - - fairterm_92569_pt
- (add here) - - fairterm_92569_tr
caratteristiche organolettiche - fairterm_46366_it
- (add here) - - fairterm_46366_de
- (add here) - - fairterm_46366_en
- (add here) - - fairterm_46366_es
Caractéristiques organoleptiques - fairterm_46366_fr
- (add here) - - fairterm_46366_pl
- (add here) - - fairterm_46366_pt
- (add here) - - fairterm_46366_ru
- (add here) - - fairterm_46366_tr
Cascola - fairterm_57456_it
- (add here) - - fairterm_57456_de
- (add here) - - fairterm_57456_en
- (add here) - - fairterm_57456_es
Coulure - fairterm_57456_fr
- (add here) - - fairterm_57456_pl
- (add here) - - fairterm_57456_pt
- (add here) - - fairterm_57456_ru
- (add here) - - fairterm_57456_tr
cellule oleifere - fairterm_53323_it
- (add here) - - fairterm_53323_de
- (add here) - - fairterm_53323_en
- (add here) - - fairterm_53323_es
Cellules oléifères - fairterm_53323_fr
- (add here) - - fairterm_53323_pl
- (add here) - - fairterm_53323_pt
- (add here) - - fairterm_53323_ru
- (add here) - - fairterm_53323_tr
chiarificazione - fairterm_57808_it
- (add here) - - fairterm_57808_de
- (add here) - - fairterm_57808_en
- (add here) - - fairterm_57808_es
Eclaircissement - fairterm_57808_fr
- (add here) - - fairterm_57808_pl
- (add here) - - fairterm_57808_pt
- (add here) - - fairterm_57808_ru
- (add here) - - fairterm_57808_tr
frantoio - fairterm_68431_it
- (add here) - - fairterm_68431_de
- (add here) - - fairterm_68431_en
- (add here) - - fairterm_68431_es
moulin - fairterm_68431_fr
- (add here) - - fairterm_68431_pl
- (add here) - - fairterm_68431_pt
- (add here) - - fairterm_68431_ru
- (add here) - - fairterm_68431_tr
fruttato - fairterm_56553_it
- (add here) - - fairterm_56553_de
- (add here) - - fairterm_56553_en
- (add here) - - fairterm_56553_es
fruité - fairterm_56553_fr
- (add here) - - fairterm_56553_pl
- (add here) - - fairterm_56553_pt
- (add here) - - fairterm_56553_ru
- (add here) - - fairterm_56553_tr
gramolatura - fairterm_16676_it
- (add here) - - fairterm_16676_de
- (add here) - - fairterm_16676_en
- (add here) - - fairterm_16676_es
malaxage - fairterm_16676_fr
- (add here) - - fairterm_16676_pl
- (add here) - - fairterm_16676_pt
- (add here) - - fairterm_16676_ru
- (add here) - - fairterm_16676_tr
imbottigliamento - fairterm_86994_it
- (add here) - - fairterm_86994_de
- (add here) - - fairterm_86994_en
- (add here) - - fairterm_86994_es
mise en bouteille - fairterm_86994_fr
- (add here) - - fairterm_86994_pl
- (add here) - - fairterm_86994_pt
- (add here) - - fairterm_86994_ru
- (add here) - - fairterm_86994_tr
irrancidimento - fairterm_54212_it
- (add here) - - fairterm_54212_de
- (add here) - - fairterm_54212_en
- (add here) - - fairterm_54212_es
rancissement - fairterm_54212_fr
- (add here) - - fairterm_54212_pl
- (add here) - - fairterm_54212_pt
- (add here) - - fairterm_54212_ru
- (add here) - - fairterm_54212_tr
molazza - fairterm_4914_it
- (add here) - - fairterm_4914_de
- (add here) - - fairterm_4914_en
- (add here) - - fairterm_4914_es
meule - fairterm_4914_fr
- (add here) - - fairterm_4914_pl
- (add here) - - fairterm_4914_pt
- (add here) - - fairterm_4914_ru
- (add here) - - fairterm_4914_tr
molitura - fairterm_71711_it
- (add here) - - fairterm_71711_de
- (add here) - - fairterm_71711_en
- (add here) - - fairterm_71711_es
fraisage - fairterm_71711_fr
- (add here) - - fairterm_71711_pl
- (add here) - - fairterm_71711_pt
- (add here) - - fairterm_71711_ru
- (add here) - - fairterm_71711_tr
morchia - fairterm_14694_it
- (add here) - - fairterm_14694_de
- (add here) - - fairterm_14694_en
- (add here) - - fairterm_14694_es
chômé - fairterm_14694_fr
- (add here) - - fairterm_14694_pl
- (add here) - - fairterm_14694_pt
- (add here) - - fairterm_14694_ru
- (add here) - - fairterm_14694_tr
mosca olearia - fairterm_92265_it
- (add here) - - fairterm_92265_de
- (add here) - - fairterm_92265_en
- (add here) - - fairterm_92265_es
mouche de l'olivier - fairterm_92265_fr
- (add here) - - fairterm_92265_pl
- (add here) - - fairterm_92265_pt
- (add here) - - fairterm_92265_ru
- (add here) - - fairterm_92265_tr
oleacee - fairterm_82551_it
- (add here) - - fairterm_82551_de
- (add here) - - fairterm_82551_en
- (add here) - - fairterm_82551_es
oléacées - fairterm_82551_fr
- (add here) - - fairterm_82551_pl
- (add here) - - fairterm_82551_pt
- (add here) - - fairterm_82551_ru
- (add here) - - fairterm_82551_tr
oleicoltura - fairterm_42130_it
- (add here) - - fairterm_42130_de
- (add here) - - fairterm_42130_en
- (add here) - - fairterm_42130_es
oléiculture - fairterm_42130_fr
- (add here) - - fairterm_42130_pl
- (add here) - - fairterm_42130_pt
- (add here) - - fairterm_42130_ru
- (add here) - - fairterm_42130_tr
oleificazione - fairterm_71851_it
- (add here) - - fairterm_71851_de
- (add here) - - fairterm_71851_en
- (add here) - - fairterm_71851_es
oléification - fairterm_71851_fr
- (add here) - - fairterm_71851_pl
- (add here) - - fairterm_71851_pt
- (add here) - - fairterm_71851_ru
- (add here) - - fairterm_71851_tr
oleificio - fairterm_70126_it
- (add here) - - fairterm_70126_de
- (add here) - - fairterm_70126_en
- (add here) - - fairterm_70126_es
huilerie - fairterm_70126_fr
- (add here) - - fairterm_70126_pl
- (add here) - - fairterm_70126_pt
- (add here) - - fairterm_70126_ru
- (add here) - - fairterm_70126_tr
olio extravergine di oliva - fairterm_73441_it
- (add here) - - fairterm_73441_de
- (add here) - - fairterm_73441_en
- (add here) - - fairterm_73441_es
huile d'olive vierge extra - fairterm_73441_fr
- (add here) - - fairterm_73441_pl
- (add here) - - fairterm_73441_pt
- (add here) - - fairterm_73441_ru
- (add here) - - fairterm_73441_tr
olio di oliva vergine lampante - fairterm_6385_it
- (add here) - - fairterm_6385_de
- (add here) - - fairterm_6385_en
- (add here) - - fairterm_6385_es
huile d'olive vierge lampante - fairterm_6385_fr
- (add here) - - fairterm_6385_pl
- (add here) - - fairterm_6385_pt
- (add here) - - fairterm_6385_ru
- (add here) - - fairterm_6385_tr
olio di oliva raffinato - fairterm_26457_it
- (add here) - - fairterm_26457_de
- (add here) - - fairterm_26457_en
- (add here) - - fairterm_26457_es
huile d'olive raffinée - fairterm_26457_fr
- (add here) - - fairterm_26457_pl
- (add here) - - fairterm_26457_pt
- (add here) - - fairterm_26457_ru
- (add here) - - fairterm_26457_tr
olio di oliva vergine - fairterm_3434_it
- (add here) - - fairterm_3434_de
- (add here) - - fairterm_3434_en
- (add here) - - fairterm_3434_es
huile d'olive vierge - fairterm_3434_fr
- (add here) - - fairterm_3434_pl
- (add here) - - fairterm_3434_pt
- (add here) - - fairterm_3434_ru
- (add here) - - fairterm_3434_tr
olio di oliva - fairterm_48080_it
- (add here) - - fairterm_48080_de
- (add here) - - fairterm_48080_en
- (add here) - - fairterm_48080_es
huile d'olive - fairterm_48080_fr
- (add here) - - fairterm_48080_pl
- (add here) - - fairterm_48080_pt
- (add here) - - fairterm_48080_ru
- (add here) - - fairterm_48080_tr
olio di sansa di oliva - fairterm_34835_it
- (add here) - - fairterm_34835_de
- (add here) - - fairterm_34835_en
- (add here) - - fairterm_34835_es
huile de grignons d'olive - fairterm_34835_fr
- (add here) - - fairterm_34835_pl
- (add here) - - fairterm_34835_pt
- (add here) - - fairterm_34835_ru
- (add here) - - fairterm_34835_tr
olio mosto - fairterm_75822_it
- (add here) - - fairterm_75822_de
- (add here) - - fairterm_75822_en
- (add here) - - fairterm_75822_es
moût d'huile - fairterm_75822_fr
- (add here) - - fairterm_75822_pl
- (add here) - - fairterm_75822_pt
- (add here) - - fairterm_75822_ru
- (add here) - - fairterm_75822_tr
oliveto - fairterm_98885_it
- (add here) - - fairterm_98885_de
- (add here) - - fairterm_98885_en
- (add here) - - fairterm_98885_es
oliveraie - fairterm_98885_fr
- (add here) - - fairterm_98885_pl
- (add here) - - fairterm_98885_pt
- (add here) - - fairterm_98885_ru
- (add here) - - fairterm_98885_tr
olivicoltura - fairterm_1979_it
- (add here) - - fairterm_1979_de
- (add here) - - fairterm_1979_en
- (add here) - - fairterm_1979_es
oléiculture - fairterm_1979_fr
- (add here) - - fairterm_1979_pl
- (add here) - - fairterm_1979_pt
- (add here) - - fairterm_1979_ru
- (add here) - - fairterm_1979_tr
olivo - fairterm_85862_it
- (add here) - - fairterm_85862_de
- (add here) - - fairterm_85862_en
- (add here) - - fairterm_85862_es
olivier - fairterm_85862_fr
- (add here) - - fairterm_85862_pl
- (add here) - - fairterm_85862_pt
- (add here) - - fairterm_85862_ru
- (add here) - - fairterm_85862_tr
panel test - fairterm_98300_it
- (add here) - - fairterm_98300_de
- (add here) - - fairterm_98300_en
- (add here) - - fairterm_98300_es
panel test - fairterm_98300_fr
- (add here) - - fairterm_98300_pl
- (add here) - - fairterm_98300_pt
- (add here) - - fairterm_98300_ru
- (add here) - - fairterm_98300_tr
pasta di olive - fairterm_43534_it
- (add here) - - fairterm_43534_de
- (add here) - - fairterm_43534_en
- (add here) - - fairterm_43534_es
pâte d'olives - fairterm_43534_fr
- (add here) - - fairterm_43534_pl
- (add here) - - fairterm_43534_pt
- (add here) - - fairterm_43534_ru
- (add here) - - fairterm_43534_tr
piccante - fairterm_69932_it
- (add here) - - fairterm_69932_de
- (add here) - - fairterm_69932_en
- (add here) - - fairterm_69932_es
piquant - fairterm_69932_fr
- (add here) - - fairterm_69932_pl
- (add here) - - fairterm_69932_pt
- (add here) - - fairterm_69932_ru
- (add here) - - fairterm_69932_tr
polpa - fairterm_87733_it
- (add here) - - fairterm_87733_de
- (add here) - - fairterm_87733_en
- (add here) - - fairterm_87733_es
pulpe - fairterm_87733_fr
- (add here) - - fairterm_87733_pl
- (add here) - - fairterm_87733_pt
- (add here) - - fairterm_87733_ru
- (add here) - - fairterm_87733_tr
pressa idraulica - fairterm_55016_it
- (add here) - - fairterm_55016_de
- (add here) - - fairterm_55016_en
- (add here) - - fairterm_55016_es
presse hydraulique - fairterm_55016_fr
- (add here) - - fairterm_55016_pl
- (add here) - - fairterm_55016_pt
- (add here) - - fairterm_55016_ru
- (add here) - - fairterm_55016_tr
raccolta - fairterm_76670_it
- (add here) - - fairterm_76670_de
- (add here) - - fairterm_76670_en
- (add here) - - fairterm_76670_es
récolte - fairterm_76670_fr
- (add here) - - fairterm_76670_pl
- (add here) - - fairterm_76670_pt
- (add here) - - fairterm_76670_ru
- (add here) - - fairterm_76670_tr
raffinazione - fairterm_88709_it
- (add here) - - fairterm_88709_de
- (add here) - - fairterm_88709_en
- (add here) - - fairterm_88709_es
raffinage - fairterm_88709_fr
- (add here) - - fairterm_88709_pl
- (add here) - - fairterm_88709_pt
- (add here) - - fairterm_88709_ru
- (add here) - - fairterm_88709_tr
salamoia - fairterm_2871_it
- (add here) - - fairterm_2871_de
- (add here) - - fairterm_2871_en
- (add here) - - fairterm_2871_es
saumure - fairterm_2871_fr
- (add here) - - fairterm_2871_pl
- (add here) - - fairterm_2871_pt
- (add here) - - fairterm_2871_ru
- (add here) - - fairterm_2871_tr
sansificio - fairterm_2669_it
- (add here) - - fairterm_2669_de
- (add here) - - fairterm_2669_en
- (add here) - - fairterm_2669_es
usine d'extraction de grignons - fairterm_2669_fr
- (add here) - - fairterm_2669_pl
- (add here) - - fairterm_2669_pt
- (add here) - - fairterm_2669_ru
- (add here) - - fairterm_2669_tr
spremitura - fairterm_77512_it
- (add here) - - fairterm_77512_de
- (add here) - - fairterm_77512_en
- (add here) - - fairterm_77512_es
pression - fairterm_77512_fr
- (add here) - - fairterm_77512_pl
- (add here) - - fairterm_77512_pt
- (add here) - - fairterm_77512_ru
- (add here) - - fairterm_77512_tr
stanco - fairterm_8572_it
- (add here) - - fairterm_8572_de
- (add here) - - fairterm_8572_en
- (add here) - - fairterm_8572_es
douce - fairterm_8572_fr
- (add here) - - fairterm_8572_pl
- (add here) - - fairterm_8572_pt
- (add here) - - fairterm_8572_ru
- (add here) - - fairterm_8572_tr
strippaggio - fairterm_77355_it
- (add here) - - fairterm_77355_de
- (add here) - - fairterm_77355_en
- (add here) - - fairterm_77355_es
stripping - fairterm_77355_fr
- (add here) - - fairterm_77355_pl
- (add here) - - fairterm_77355_pt
- (add here) - - fairterm_77355_ru
- (add here) - - fairterm_77355_tr
Xylella Fastidiosa - fairterm_55556_it
- (add here) - - fairterm_55556_de
- (add here) - - fairterm_55556_en
- (add here) - - fairterm_55556_es
Xylella Fastidiosa - fairterm_55556_fr
- (add here) - - fairterm_55556_pl
- (add here) - - fairterm_55556_pt
- (add here) - - fairterm_55556_ru
- (add here) - - fairterm_55556_tr
- (add here) - - fairterm_80553_ru
- (add here) - - fairterm_84530_ru
- (add here) - - fairterm_24064_ru
- (add here) - - fairterm_44104_ru
- (add here) - - fairterm_63933_ru
- (add here) - - fairterm_65055_ru
- (add here) - - fairterm_26366_ru
- (add here) - - fairterm_38845_ru
- (add here) - - fairterm_79538_ru
- (add here) - - fairterm_99207_ru
- (add here) - - fairterm_58744_ru
- (add here) - - fairterm_92739_ru
- (add here) - - fairterm_90192_ru
- (add here) - - fairterm_49297_ru
- (add here) - - fairterm_89765_ru
- (add here) - - fairterm_30177_ru
- (add here) - - fairterm_75878_ru
- (add here) - - fairterm_9687_ru
- (add here) - - fairterm_92569_ru
abbinamento - cameo_fed_1_it
abbinamento dolce-salato - cameo_fed_2_it
acciuga - cameo_fed_3_it
agriturismo - cameo_fed_4_it
agroalimentare - cameo_fed_5_it
alimentazione equilibrata - cameo_fed_6_it
amaretto - cameo_fed_7_it
ammazzacaffè - cameo_fed_8_it
anguilla - cameo_fed_9_it
arancini - cameo_fed_10_it
arte culinaria - cameo_fed_11_it
associazione enogastronomica - cameo_fed_12_it
azienda agricola - cameo_fed_13_it
azienda vinicola - cameo_fed_14_it
baccalà - cameo_fed_15_it
birrificio - cameo_fed_16_it
bistecca - cameo_fed_17_it
bollito - cameo_fed_18_it
braciola - cameo_fed_19_it
brasare - cameo_fed_20_it
bresaola - cameo_fed_21_it
Cabernet - cameo_fed_22_it
Cabernet - cameo_fed_23_it
caciocavallo - cameo_fed_24_it
caciotta - cameo_fed_25_it
camoscio in salmì - cameo_fed_26_it
caprino - cameo_fed_27_it
cassoeula - cameo_fed_28_it
cetriolino - cameo_fed_29_it
Chardonnay - cameo_fed_30_it
Chardonnay - cameo_fed_31_it
Chianti - cameo_fed_32_it
chilometro zero - cameo_fed_33_it
cibo contadino - cameo_fed_34_it
cibo locale - cameo_fed_35_it
cicchetto - cameo_fed_36_it
circuito interregionale - cameo_fed_37_it
comparto enogastronomico - cameo_fed_38_it
competenza trasversale - cameo_fed_39_it
conduzione familiare - cameo_fed_40_it
convivialità - cameo_fed_41_it
cotoletta - cameo_fed_42_it
cultura enogastronomica - cameo_fed_43_it
degustazione - cameo_fed_44_it
destagionalizzazione - cameo_fed_45_it
dieta mediterranea - cameo_fed_46_it
differenziazione - cameo_fed_47_it
distilleria - cameo_fed_48_it
DOC - cameo_fed_49_it
DOCG - cameo_fed_50_it
dolciario - cameo_fed_51_it
DOP - cameo_fed_52_it
eccellenza agroalimentare - cameo_fed_53_it
eccellenza enogastronomica - cameo_fed_54_it
ecoturismo - cameo_fed_55_it
enogastronomia - cameo_fed_56_it
enologia - cameo_fed_57_it
enoturismo - cameo_fed_58_it
esperienza enogastronomica - cameo_fed_59_it
festival enogastronomico - cameo_fed_60_it
frantoio - cameo_fed_61_it
frantoio storico - cameo_fed_62_it
frollatura - cameo_fed_63_it
frugale - cameo_fed_64_it
galani - cameo_fed_65_it
gastronomia - cameo_fed_66_it
genuino - cameo_fed_67_it
genuinità - cameo_fed_68_it
gorgonzola - cameo_fed_69_it
grano saraceno - cameo_fed_70_it
grappa - cameo_fed_71_it
guazzetto - cameo_fed_72_it
IGP - cameo_fed_73_it
latticinio - cameo_fed_74_it
limoncello - cameo_fed_75_it
lista UNESCO - cameo_fed_76_it
malga - cameo_fed_77_it
mantecato - cameo_fed_78_it
marchio di destinazione - cameo_fed_79_it
marchio di tutela - cameo_fed_80_it
marinatura - cameo_fed_81_it
maritozzo - cameo_fed_82_it
mascarpone - cameo_fed_83_it
minestra - cameo_fed_84_it
mostarda - cameo_fed_85_it
mostarda - cameo_fed_86_it
mozzarella - cameo_fed_87_it
Nebbiolo - cameo_fed_88_it
Nebbiolo - cameo_fed_89_it
offerta enogastronomica - cameo_fed_90_it
offerta ristorativa - cameo_fed_91_it
offerta turistica - cameo_fed_92_it
oleoturismo - cameo_fed_93_it
olio extra vergine d'oliva - cameo_fed_94_it
olivicolo - cameo_fed_95_it
operatore enogastronomico - cameo_fed_96_it
ossobuco - cameo_fed_97_it
pancetta - cameo_fed_98_it
pandoro - cameo_fed_99_it
pasticcino - cameo_fed_100_it
patrimonio enogastronomico - cameo_fed_101_it
Pecorino - cameo_fed_102_it
peperone - cameo_fed_103_it
percorso enogastronomico - cameo_fed_104_it
persico - cameo_fed_105_it
pizzoccheri - cameo_fed_106_it
polenta - cameo_fed_107_it
polenta taragna - cameo_fed_108_it
potenzialità enogastronomica - cameo_fed_109_it
presidio Slow Food - cameo_fed_110_it
primo piatto - cameo_fed_111_it
prodotto agroalimentare - cameo_fed_112_it
prodotto locale - cameo_fed_113_it
prodotto tipico - cameo_fed_114_it
prodotto tradizionale - cameo_fed_115_it
produzione vitivinicola - cameo_fed_116_it
Prosecco - cameo_fed_117_it
Provolone - cameo_fed_118_it
ravioli - cameo_fed_119_it
riconoscimento UNESCO - cameo_fed_120_it
ricotta - cameo_fed_121_it
rigaglie - cameo_fed_122_it
risotto - cameo_fed_123_it
risotto con taleggio - cameo_fed_124_it
risotto polesano - cameo_fed_125_it
ristorazione - cameo_fed_126_it
robiola - cameo_fed_127_it
salame - cameo_fed_128_it
sambuca - cameo_fed_129_it
sapido - cameo_fed_130_it
sardina - cameo_fed_131_it
Sauvignon - cameo_fed_132_it
Sauvignon - cameo_fed_133_it
savoiardo - cameo_fed_134_it
sbrisolona - cameo_fed_135_it
Scamorza - cameo_fed_136_it
secondo piatto - cameo_fed_137_it
selvaggina - cameo_fed_138_it
settore enogastronomico - cameo_fed_139_it
settorializzato - cameo_fed_140_it
sfogliatella - cameo_fed_141_it
sogliola - cameo_fed_142_it
spaghettoni - cameo_fed_143_it
spiedo - cameo_fed_144_it
stagionalità - cameo_fed_145_it
taleggio - cameo_fed_146_it
Tiramisù - cameo_fed_147_it
trippa - cameo_fed_148_it
trota - cameo_fed_149_it
turismo enogastronomico - cameo_fed_150_it
Vermut - cameo_fed_151_it
verza - cameo_fed_152_it
Vialone - cameo_fed_153_it
zafferano - cameo_fed_154_it
association - cameo_fed_1_fr
association sucré salé - cameo_fed_2_fr
anchois - cameo_fed_3_fr
agritourisme - cameo_fed_4_fr
agroalimentaire - cameo_fed_5_fr
alimentation équilibrée - cameo_fed_6_fr
macaron - cameo_fed_7_fr
pousse-café - cameo_fed_8_fr
anguille - cameo_fed_9_fr
arancini - cameo_fed_10_fr
art culinaire - cameo_fed_11_fr
association gastronomique - cameo_fed_12_fr
ferme - cameo_fed_13_fr
vignoble - cameo_fed_14_fr
morue - cameo_fed_15_fr
brasserie - cameo_fed_16_fr
steak - cameo_fed_17_fr
pot-au-feu - cameo_fed_18_fr
côtelette - cameo_fed_19_fr
braiser - cameo_fed_20_fr
bresaola - cameo_fed_21_fr
Cabernet - cameo_fed_22_fr
Cabernet - cameo_fed_23_fr
caciocavallo - cameo_fed_24_fr
caciotta - cameo_fed_25_fr
civet de chamois - cameo_fed_26_fr
fromage de chèvre - cameo_fed_27_fr
cassoeula - cameo_fed_28_fr
cornichon - cameo_fed_29_fr
Chardonnay - cameo_fed_30_fr
Chardonnay - cameo_fed_31_fr
Chianti - cameo_fed_32_fr
kilomètre zéro - cameo_fed_33_fr
alimentation populaire - cameo_fed_34_fr
alimentation locale - cameo_fed_35_fr
petit remontant - cameo_fed_36_fr
circuit interrégional - cameo_fed_37_fr
domaine oenogastronomique - cameo_fed_38_fr
compétence transversale - cameo_fed_39_fr
gestion familiale - cameo_fed_40_fr
convivialité - cameo_fed_41_fr
escalope - cameo_fed_42_fr
culture oenogastronomique - cameo_fed_43_fr
dégustation - cameo_fed_44_fr
désaisonnalisation - cameo_fed_45_fr
régime méditerannéen - cameo_fed_46_fr
différentiation - cameo_fed_47_fr
distillerie - cameo_fed_48_fr
AOC - cameo_fed_49_fr
DOCG - cameo_fed_50_fr
confiserie - cameo_fed_51_fr
AOP - cameo_fed_52_fr
excellence agroalimentaire - cameo_fed_53_fr
excellence oenogastronomique - cameo_fed_54_fr
écotourisme - cameo_fed_55_fr
oenogastronomie - cameo_fed_56_fr
oenologie - cameo_fed_57_fr
oenotourisme - cameo_fed_58_fr
expérience oenogastronomique - cameo_fed_59_fr
festival eonogastronomique - cameo_fed_60_fr
pressoir - cameo_fed_61_fr
pressoir historique - cameo_fed_62_fr
faisander - cameo_fed_63_fr
frugal - cameo_fed_64_fr
bugnes - cameo_fed_65_fr
gastronomie - cameo_fed_66_fr
authenticité - cameo_fed_67_fr
authentique - cameo_fed_68_fr
fromage à pate persillée - cameo_fed_69_fr
sarrasin - cameo_fed_70_fr
eau-de-vie - cameo_fed_71_fr
soupe de poisson - cameo_fed_72_fr
IGP - cameo_fed_73_fr
produits laitiers - cameo_fed_74_fr
limoncello - cameo_fed_75_fr
liste de l'UNESCO - cameo_fed_76_fr
alpage - cameo_fed_77_fr
crémeux - cameo_fed_78_fr
marque de déstination - cameo_fed_79_fr
label de protection - cameo_fed_80_fr
marinade - cameo_fed_81_fr
maritozzo - cameo_fed_82_fr
mascarpone - cameo_fed_83_fr
soupe - cameo_fed_84_fr
moutarde - cameo_fed_85_fr
moutarde de fruits - cameo_fed_86_fr
mozzarella - cameo_fed_87_fr
Nebbiolo - cameo_fed_88_fr
Nebbiolo - cameo_fed_89_fr
offre oenogastronomique - cameo_fed_90_fr
offre de restauration - cameo_fed_91_fr
offre touristique - cameo_fed_92_fr
oléotourisme - cameo_fed_93_fr
huile vierge-extra - cameo_fed_94_fr
oléicole - cameo_fed_95_fr
operateur oenogastronomique - cameo_fed_96_fr
osso buco - cameo_fed_97_fr
bacon - cameo_fed_98_fr
pandoro - cameo_fed_99_fr
scone - cameo_fed_100_fr
patrimoine gastronomique - cameo_fed_101_fr
fromage de brebis - cameo_fed_102_fr
poivron - cameo_fed_103_fr
circuit oenogastronomique - cameo_fed_104_fr
achigan à petite bouche - cameo_fed_105_fr
pizzoccheri - cameo_fed_106_fr
polenta - cameo_fed_107_fr
polenta taragna - cameo_fed_108_fr
potentialité gastronomique - cameo_fed_109_fr
sentinelle Slow Food - cameo_fed_110_fr
plat principal - cameo_fed_111_fr
produit agroalimentaire - cameo_fed_112_fr
produit local - cameo_fed_113_fr
produit typique - cameo_fed_114_fr
produit traditionnel - cameo_fed_115_fr
production vitivinicole - cameo_fed_116_fr
Prosecco - cameo_fed_117_fr
Provolone - cameo_fed_118_fr
ravioli - cameo_fed_119_fr
reconnaissance UNESCO - cameo_fed_120_fr
ricotta - cameo_fed_121_fr
abats - cameo_fed_122_fr
risotto - cameo_fed_123_fr
risotto au Taleggio - cameo_fed_124_fr
risotto polesano - cameo_fed_125_fr
restauration - cameo_fed_126_fr
robiola - cameo_fed_127_fr
salami - cameo_fed_128_fr
sambuca - cameo_fed_129_fr
savoureux - cameo_fed_130_fr
sardine - cameo_fed_131_fr
Sauvignon - cameo_fed_132_fr
Sauvignon - cameo_fed_133_fr
biscuit à la cuillère - cameo_fed_134_fr
sbrisolona - cameo_fed_135_fr
Scamorza - cameo_fed_136_fr
second plat - cameo_fed_137_fr
gibier - cameo_fed_138_fr
secteur oenogastronomique - cameo_fed_139_fr
sectorisé - cameo_fed_140_fr
sfogliatella - cameo_fed_141_fr
sole - cameo_fed_142_fr
spaghettoni - cameo_fed_143_fr
broche - cameo_fed_144_fr
saisonnalité - cameo_fed_145_fr
taleggio - cameo_fed_146_fr
Tiramisù - cameo_fed_147_fr
tripes - cameo_fed_148_fr
mérou - cameo_fed_149_fr
tourisme eonogastronomique - cameo_fed_150_fr
Vermouth - cameo_fed_151_fr
chou - cameo_fed_152_fr
riz Vialone - cameo_fed_153_fr
safran - cameo_fed_154_fr
Acido - cameo_bos_1_it
Affinaggio - cameo_bos_2_it
Anello - cameo_bos_3_it
Anfora - cameo_bos_4_it
Applicazione a caldo - cameo_bos_5_it
Argentatura - cameo_bos_6_it
Assemblaggio - cameo_bos_7_it
Avventurina - cameo_bos_8_it
Balloton - cameo_bos_9_it
Bardella - cameo_bos_10_it
Bicchiere - cameo_bos_11_it
Biglia - cameo_bos_12_it
Bisellatura - cameo_bos_13_it
Bocca del forno - cameo_bos_14_it
Bolo - cameo_bos_15_it
Bordo - cameo_bos_16_it
Borsella - cameo_bos_17_it
Bottiglia - cameo_bos_18_it
Bracciale - cameo_bos_19_it
Bronzin - cameo_bos_20_it
Bruciatore - cameo_bos_21_it
Calcara - cameo_bos_22_it
Calice - cameo_bos_23_it
Canna da levar - cameo_bos_24_it
Canna da soffio - cameo_bos_25_it
Canna di vetro - cameo_bos_26_it
Cannello - cameo_bos_27_it
Cava di quarzite - cameo_bos_28_it
Cesoia - cameo_bos_29_it
Coefficiente di dilatazione - cameo_bos_30_it
Coefficiente shading - cameo_bos_31_it
Colata in sabbia - cameo_bos_32_it
Colatura - cameo_bos_33_it
Collana - cameo_bos_34_it
Coloranti - cameo_bos_35_it
Colorazione - cameo_bos_36_it
Controllo qualità - cameo_bos_37_it
Coppa - cameo_bos_38_it
Cornice (di un quadro) - cameo_bos_39_it
Cristallo - cameo_bos_40_it
Crogiolo - cameo_bos_41_it
Decalcomania - cameo_bos_42_it
Decorazione - cameo_bos_43_it
Devetrificazione - cameo_bos_44_it
Disco diamantato - cameo_bos_45_it
Doratura - cameo_bos_46_it
Durezza - cameo_bos_47_it
Fattore solare - cameo_bos_48_it
Fibra di vetro - cameo_bos_49_it
Filigrana - cameo_bos_50_it
Finestra - cameo_bos_51_it
Flûte - cameo_bos_52_it
Foglia oro - cameo_bos_53_it
Forgiatura - cameo_bos_54_it
Formatura - cameo_bos_55_it
Forno - cameo_bos_56_it
Forno a riverbero - cameo_bos_57_it
Forno di ricottura - cameo_bos_58_it
Fragilità - cameo_bos_59_it
Frammento - cameo_bos_60_it
Fresa - cameo_bos_61_it
Fritta - cameo_bos_62_it
Fusione - cameo_bos_63_it
Gambo - cameo_bos_64_it
Gocce - cameo_bos_65_it
Grisaille - cameo_bos_66_it
Heat Soak Test - cameo_bos_67_it
Imballaggio - cameo_bos_68_it
Impiraressa - cameo_bos_69_it
Incalmo - cameo_bos_70_it
Incisione - cameo_bos_71_it
Indice di attenuazione acustica - cameo_bos_72_it
Indice di resa cromatica - cameo_bos_73_it
Indice di selettività - cameo_bos_74_it
Intaglio - cameo_bos_75_it
Iridescenza - cameo_bos_76_it
Lampadario - cameo_bos_77_it
Lana di vetro - cameo_bos_78_it
Lastra di vetro - cameo_bos_79_it
Latticino - cameo_bos_80_it
Lavorazione a caldo - cameo_bos_81_it
Lavorazione a freddo - cameo_bos_82_it
Lavorazione a lume - cameo_bos_83_it
Lavorazione del vetro - cameo_bos_84_it
Levigare - cameo_bos_85_it
Lucidatura - cameo_bos_86_it
Martellina - cameo_bos_87_it
Mastro vetraio - cameo_bos_88_it
Millefiori - cameo_bos_89_it
Miscela vetrificabile - cameo_bos_90_it
Modellazione - cameo_bos_91_it
Modellazione su nucleo - cameo_bos_92_it
Mola - cameo_bos_93_it
Molatura - cameo_bos_94_it
Montaggio - cameo_bos_95_it
Morise - cameo_bos_96_it
Mosaico - cameo_bos_97_it
Muffola - cameo_bos_98_it
Murrina - cameo_bos_99_it
Nastro trasportatore - cameo_bos_100_it
Opacizzanti - cameo_bos_101_it
Oro - cameo_bos_102_it
Ossidazione - cameo_bos_103_it
Ossido - cameo_bos_104_it
Ossido di ferro - cameo_bos_105_it
Parete in vetro - cameo_bos_106_it
Pasta di vetro - cameo_bos_107_it
Pea - cameo_bos_108_it
Pellicola antisolare - cameo_bos_109_it
Pendente - cameo_bos_110_it
Perla - cameo_bos_111_it
Perlaio - cameo_bos_112_it
Piatto - cameo_bos_113_it
Piazza - cameo_bos_114_it
Piede - cameo_bos_115_it
Pinza - cameo_bos_116_it
Pittura - cameo_bos_117_it
Pizzicare - cameo_bos_118_it
Polvere di vetro - cameo_bos_119_it
Posa in opera - cameo_bos_120_it
Potassa - cameo_bos_121_it
Pressa - cameo_bos_122_it
Pressatura a stampo - cameo_bos_123_it
Procedimento Float - cameo_bos_124_it
Processo di raffreddamento - cameo_bos_125_it
Processo presso-soffio - cameo_bos_126_it
Processo soffio-soffio - cameo_bos_127_it
Processo sol-gel - cameo_bos_128_it
Produzione del vetro - cameo_bos_129_it
Puntello - cameo_bos_130_it
Puntinatura - cameo_bos_131_it
Punto di fusione - cameo_bos_132_it
PVB - cameo_bos_133_it
Quarzo - cameo_bos_134_it
Raccolta del vetro - cameo_bos_135_it
Rame - cameo_bos_136_it
Resistenza al fuoco - cameo_bos_137_it
Resistenza chimica - cameo_bos_138_it
Resistenza termica - cameo_bos_139_it
Riciclo del vetro - cameo_bos_140_it
Ricottura - cameo_bos_141_it
Riflessione energetica - cameo_bos_142_it
Riflessione luminosa - cameo_bos_143_it
Rivestimento - cameo_bos_144_it
Rottame di vetro - cameo_bos_145_it
Rottura - cameo_bos_146_it
Sabbia - cameo_bos_147_it
Sabbiatura - cameo_bos_148_it
Sagoma - cameo_bos_149_it
Sagomatura - cameo_bos_150_it
Saldatura - cameo_bos_151_it
Scagno - cameo_bos_152_it
Scanalatura - cameo_bos_153_it
Scarto di vetro - cameo_bos_154_it
Scultura - cameo_bos_155_it
Sega per vetro - cameo_bos_156_it
Serigrafia - cameo_bos_157_it
Servente - cameo_bos_158_it
Sessola - cameo_bos_159_it
Shock termico - cameo_bos_160_it
Silice - cameo_bos_161_it
Siliconatura - cameo_bos_162_it
Smaltatura - cameo_bos_163_it
Smalto - cameo_bos_164_it
Smerigliatura - cameo_bos_165_it
Smussatura - cameo_bos_166_it
Soda - cameo_bos_167_it
Soffiatore - cameo_bos_168_it
Soffiatura - cameo_bos_169_it
Soffiatura a stampo - cameo_bos_170_it
Soffiatura libera - cameo_bos_171_it
Specchio - cameo_bos_172_it
Spessore - cameo_bos_173_it
Spettrofotometria - cameo_bos_174_it
Stabilizzanti - cameo_bos_175_it
Stampa digitale su vetro - cameo_bos_176_it
Stampaggio - cameo_bos_177_it
Stampo - cameo_bos_178_it
Strato di vetro - cameo_bos_179_it
Stress termico - cameo_bos_180_it
Strigile - cameo_bos_181_it
Svasatura - cameo_bos_182_it
Tagiante - cameo_bos_183_it
Tagliavetro - cameo_bos_184_it
Taglio - cameo_bos_185_it
Tavolo - cameo_bos_186_it
Tazza - cameo_bos_187_it
Tecnica della cera perduta - cameo_bos_188_it
Tecnica laser - cameo_bos_189_it
Tempra - cameo_bos_190_it
Tessera - cameo_bos_191_it
Tiratura (del vetro fuso) - cameo_bos_192_it
Tornio - cameo_bos_193_it
Tramoggia - cameo_bos_194_it
Trasmissione energetica diretta - cameo_bos_195_it
Trasmissione luminosa - cameo_bos_196_it
Trasmissione ultravioletta - cameo_bos_197_it
Trasparenza - cameo_bos_198_it
Valore U - cameo_bos_199_it
Vaso - cameo_bos_200_it
Ventosa - cameo_bos_201_it
Vetraio - cameo_bos_202_it
Vetrata - cameo_bos_203_it
Vetrificanti - cameo_bos_204_it
Vetro - cameo_bos_205_it
Vetro affumicato - cameo_bos_206_it
Vetro antigraffio - cameo_bos_207_it
Vetro antiproiettile - cameo_bos_208_it
Vetro antiriflesso - cameo_bos_209_it
Vetro antirumore - cameo_bos_210_it
Vetro artistico - cameo_bos_211_it
Vetro assorbente - cameo_bos_212_it
Vetro autopulente - cameo_bos_213_it
Vetro basso emissivo - cameo_bos_214_it
Vetro blindato - cameo_bos_215_it
Vetro Borosilicato - cameo_bos_216_it
Vetro cammeo - cameo_bos_217_it
Vetro cavo - cameo_bos_218_it
Vetro colorato - cameo_bos_219_it
Vetro cranberry - cameo_bos_220_it
Vetro di Murano - cameo_bos_221_it
Vetro di sicurezza - cameo_bos_222_it
Vetro dorato - cameo_bos_223_it
Vetro extrachiaro - cameo_bos_224_it
Vetro float - cameo_bos_225_it
Vetro fuso - cameo_bos_226_it
Vetro in eccesso - cameo_bos_227_it
Vetro laminato - cameo_bos_228_it
Vetro marmorizzato - cameo_bos_229_it
Vetro monolitico - cameo_bos_230_it
Vetro opaco - cameo_bos_231_it
Vetro opalino - cameo_bos_232_it
Vetro ottico - cameo_bos_233_it
Vetro piano - cameo_bos_234_it
Vetro resistente al fuoco - cameo_bos_235_it
Vetro satinato - cameo_bos_236_it
Vetro sodico - cameo_bos_237_it
Vetro sodico-calcico - cameo_bos_238_it
Vetro soffiato - cameo_bos_239_it
Vetro stratificato - cameo_bos_240_it
Vetro temperato - cameo_bos_241_it
Vetro termoformato - cameo_bos_242_it
Vetro tessile - cameo_bos_243_it
Vetro Tiffany - cameo_bos_244_it
Vetro trasparente - cameo_bos_245_it
Vetrocamera - cameo_bos_246_it
Vetroceramica - cameo_bos_247_it
Vetrofusione - cameo_bos_248_it
Vetroresina - cameo_bos_249_it
Zona di condizionamento - cameo_bos_250_it
Acid - cameo_bos_1_en
Fining - cameo_bos_2_en
Ring - cameo_bos_3_en
Amphora - cameo_bos_4_en
Applied decoration - cameo_bos_5_en
Silvering - cameo_bos_6_en
Assembly - cameo_bos_7_en
Aventurine - cameo_bos_8_en
Balloton - cameo_bos_9_en
Bardella - cameo_bos_10_en
Glass - cameo_bos_11_en
Marble - cameo_bos_12_en
Bevelling - cameo_bos_13_en
Glory hole - cameo_bos_14_en
Gather - cameo_bos_15_en
Edge - cameo_bos_16_en
Jacks - cameo_bos_17_en
Bottle - cameo_bos_18_en
Bracelet - cameo_bos_19_en
Marver - cameo_bos_20_en
Burner - cameo_bos_21_en
Lime kiln - cameo_bos_22_en
Stemware - cameo_bos_23_en
Gathering iron - cameo_bos_24_en
Blowpipe - cameo_bos_25_en
Glass rod - cameo_bos_26_en
Torch - cameo_bos_27_en
Quartzite querry - cameo_bos_28_en
Shears - cameo_bos_29_en
Coefficient of expansion - cameo_bos_30_en
Shading coefficient - cameo_bos_31_en
Sand casting - cameo_bos_32_en
Casting - cameo_bos_33_en
Necklace - cameo_bos_34_en
Colouring agents - cameo_bos_35_en
Coloration - cameo_bos_36_en
Quality control - cameo_bos_37_en
Coupe - cameo_bos_38_en
Picture frame - cameo_bos_39_en
Crystal - cameo_bos_40_en
Crucible - cameo_bos_41_en
Decalcoma - cameo_bos_42_en
Decoration - cameo_bos_43_en
Devitrification - cameo_bos_44_en
Diamond wheel - cameo_bos_45_en
Gilding - cameo_bos_46_en
Hardness - cameo_bos_47_en
G-value - cameo_bos_48_en
Glass fiber - cameo_bos_49_en
Filigree - cameo_bos_50_en
Window - cameo_bos_51_en
Champagne flute - cameo_bos_52_en
Gold leaf - cameo_bos_53_en
Forging - cameo_bos_54_en
Moulding - cameo_bos_55_en
Furnace - cameo_bos_56_en
Kiln - cameo_bos_57_en
Lehr - cameo_bos_58_en
Fragility - cameo_bos_59_en
Fragment of glass - cameo_bos_60_en
Milling machine - cameo_bos_61_en
Frit - cameo_bos_62_en
Fusing - cameo_bos_63_en
Stem - cameo_bos_64_en
Blobs - cameo_bos_65_en
Grisaille - cameo_bos_66_en
Heat Soak Test - cameo_bos_67_en
Packaging - cameo_bos_68_en
Impiraressa - cameo_bos_69_en
Incalmo - cameo_bos_70_en
Engraving - cameo_bos_71_en
Sound Reduction Factor - cameo_bos_72_en
Color rendering index - cameo_bos_73_en
Selectivity index - cameo_bos_74_en
Cutting - cameo_bos_75_en
Iridescence - cameo_bos_76_en
Chandelier - cameo_bos_77_en
Glass wool - cameo_bos_78_en
Plate glass - cameo_bos_79_en
Latticino - cameo_bos_80_en
Hot working - cameo_bos_81_en
Cold working - cameo_bos_82_en
Lampworking - cameo_bos_83_en
Glass working - cameo_bos_84_en
Smooth - cameo_bos_85_en
Polish - cameo_bos_86_en
Hammer - cameo_bos_87_en
Gaffer - cameo_bos_88_en
Millefiori - cameo_bos_89_en
Batch - cameo_bos_90_en
Forming - cameo_bos_91_en
Core forming - cameo_bos_92_en
Grinding wheel - cameo_bos_93_en
Grinding - cameo_bos_94_en
Assembly - cameo_bos_95_en
Morise - cameo_bos_96_en
Mosaic - cameo_bos_97_en
Muffle kiln - cameo_bos_98_en
Murrina - cameo_bos_99_en
Conveyor belt - cameo_bos_100_en
Opacifiers - cameo_bos_101_en
Gold - cameo_bos_102_en
Oxidation - cameo_bos_103_en
Oxide - cameo_bos_104_en
Iron oxide - cameo_bos_105_en
Glass wall - cameo_bos_106_en
Pâte de Verre - cameo_bos_107_en
Parison - cameo_bos_108_en
Sun protection film - cameo_bos_109_en
Pendant - cameo_bos_110_en
Bead - cameo_bos_111_en
Beadmaker - cameo_bos_112_en
Plate - cameo_bos_113_en
Team - cameo_bos_114_en
Foot - cameo_bos_115_en
Pliers - cameo_bos_116_en
Painting - cameo_bos_117_en
Pegging - cameo_bos_118_en
Glass powder - cameo_bos_119_en
Glass installation - cameo_bos_120_en
Potash - cameo_bos_121_en
Press machines - cameo_bos_122_en
Mold pressing - cameo_bos_123_en
Float process - cameo_bos_124_en
Cooling process - cameo_bos_125_en
Press-and-blow process - cameo_bos_126_en
Blow-and-blow process - cameo_bos_127_en
Sol-gel process - cameo_bos_128_en
Glass production - cameo_bos_129_en
Punty - cameo_bos_130_en
Stippling - cameo_bos_131_en
Melting point - cameo_bos_132_en
PVB - cameo_bos_133_en
Quartz - cameo_bos_134_en
Glass collection - cameo_bos_135_en
Copper - cameo_bos_136_en
Fire resistance - cameo_bos_137_en
Chemical resistance - cameo_bos_138_en
Thermal resistance - cameo_bos_139_en
Glass recycling - cameo_bos_140_en
Annealing - cameo_bos_141_en
Energy reflection - cameo_bos_142_en
Light reflection - cameo_bos_143_en
Coating - cameo_bos_144_en
Cullet - cameo_bos_145_en
Breakage - cameo_bos_146_en
Sand - cameo_bos_147_en
Sandblasting - cameo_bos_148_en
Mold - cameo_bos_149_en
Shape - cameo_bos_150_en
Welding - cameo_bos_151_en
Chair - cameo_bos_152_en
Groove - cameo_bos_153_en
Scrap glass - cameo_bos_154_en
Sculpture - cameo_bos_155_en
Glass saw - cameo_bos_156_en
Screen printing - cameo_bos_157_en
Assistant - cameo_bos_158_en
Sessola - cameo_bos_159_en
Thermal shock - cameo_bos_160_en
Silica - cameo_bos_161_en
Siliconization - cameo_bos_162_en
Enamelling - cameo_bos_163_en
Enamel - cameo_bos_164_en
Frosting - cameo_bos_165_en
Bevelling - cameo_bos_166_en
Soda - cameo_bos_167_en
Glass-blower - cameo_bos_168_en
Glassblowing - cameo_bos_169_en
Mold-blowing - cameo_bos_170_en
Free-blowing - cameo_bos_171_en
Mirror - cameo_bos_172_en
Thickness - cameo_bos_173_en
Spectrophotometry - cameo_bos_174_en
Stabilizers - cameo_bos_175_en
Digital ceramic printing on glass - cameo_bos_176_en
Moulding - cameo_bos_177_en
Mold - cameo_bos_178_en
Glass layer - cameo_bos_179_en
Thermal stress - cameo_bos_180_en
Block - cameo_bos_181_en
Countersinking - cameo_bos_182_en
Shears - cameo_bos_183_en
Glass cutter - cameo_bos_184_en
Cut - cameo_bos_185_en
Table - cameo_bos_186_en
Cup - cameo_bos_187_en
Lost wax casting - cameo_bos_188_en
Laser technology - cameo_bos_189_en
Tempering - cameo_bos_190_en
Glass tiles - cameo_bos_191_en
Drawing - cameo_bos_192_en
Lathe - cameo_bos_193_en
Hopper - cameo_bos_194_en
Direct energy transmission - cameo_bos_195_en
Light transmission - cameo_bos_196_en
Ultraviolet transmission - cameo_bos_197_en
Transparency - cameo_bos_198_en
U-value - cameo_bos_199_en
Vase - cameo_bos_200_en
Suction cup - cameo_bos_201_en
Glazier - cameo_bos_202_en
Stained glass - cameo_bos_203_en
Vitrifying agents - cameo_bos_204_en
Glass - cameo_bos_205_en
Smoked glass - cameo_bos_206_en
Scratch resistant glass - cameo_bos_207_en
Bulletproof glass - cameo_bos_208_en
Anti-reflective glass - cameo_bos_209_en
Soundproof glass - cameo_bos_210_en
Glass art - cameo_bos_211_en
Heat-absorbing glass - cameo_bos_212_en
Self-cleaning glass - cameo_bos_213_en
Low-emissivity glass - cameo_bos_214_en
Bulletproof glass - cameo_bos_215_en
Borosilicate Glass - cameo_bos_216_en
Cameo glass - cameo_bos_217_en
Hollow glass - cameo_bos_218_en
Tinted glass - cameo_bos_219_en
Ruby glass - cameo_bos_220_en
Murano glass - cameo_bos_221_en
Safety glass - cameo_bos_222_en
Gold glass - cameo_bos_223_en
ExtraClear glass - cameo_bos_224_en
Float glass - cameo_bos_225_en
Molten glass - cameo_bos_226_en
Moil - cameo_bos_227_en
Laminated glass - cameo_bos_228_en
Marbled glass - cameo_bos_229_en
Monolithic glass - cameo_bos_230_en
Opaque glass - cameo_bos_231_en
Opal glass - cameo_bos_232_en
Optical glass - cameo_bos_233_en
Plate glass - cameo_bos_234_en
Fire resistant glass - cameo_bos_235_en
Satin glass - cameo_bos_236_en
Soda glass - cameo_bos_237_en
Soda-lime glass - cameo_bos_238_en
Blown glass - cameo_bos_239_en
Laminated glass - cameo_bos_240_en
Tempered glass - cameo_bos_241_en
Thermoformed glass - cameo_bos_242_en
Textile glass - cameo_bos_243_en
Tiffany glass - cameo_bos_244_en
Transparent glass - cameo_bos_245_en
Insulated glazing - cameo_bos_246_en
Glass-ceramic - cameo_bos_247_en
Glass fusing - cameo_bos_248_en
Fiberglass - cameo_bos_249_en
Cooling zone - cameo_bos_250_en
Ácido - cameo_bos_1_es
Afinado - cameo_bos_2_es
Anillo - cameo_bos_3_es
Ánfora - cameo_bos_4_es
Aplicación de vidrio fundido - cameo_bos_5_es
Plateado - cameo_bos_6_es
Ensamblaje - cameo_bos_7_es
Aventurina - cameo_bos_8_es
Balloton - cameo_bos_9_es
Soporte - cameo_bos_10_es
Vaso - cameo_bos_11_es
Canica - cameo_bos_12_es
Biselado - cameo_bos_13_es
Boca del horno - cameo_bos_14_es
Gota - cameo_bos_15_es
Canto - cameo_bos_16_es
Pucellas - cameo_bos_17_es
Botella - cameo_bos_18_es
Pulsera - cameo_bos_19_es
Mesa para amasado - cameo_bos_20_es
Quemador - cameo_bos_21_es
Horno de cal - cameo_bos_22_es
Copa - cameo_bos_23_es
Caña de soplar - cameo_bos_24_es
Caña de soplar - cameo_bos_25_es
Varilla de vidrio - cameo_bos_26_es
Soplete - cameo_bos_27_es
Cantera de cuarcita - cameo_bos_28_es
Tijeras - cameo_bos_29_es
Coeficiente de dilatación - cameo_bos_30_es
Coeficiente de sombra - cameo_bos_31_es
Colada en arena - cameo_bos_32_es
Colada - cameo_bos_33_es
Collar - cameo_bos_34_es
Colorantes - cameo_bos_35_es
Coloración - cameo_bos_36_es
Control de calidad - cameo_bos_37_es
Copa - cameo_bos_38_es
Marco - cameo_bos_39_es
Cristal - cameo_bos_40_es
Crisol - cameo_bos_41_es
Calcomanía - cameo_bos_42_es
Decoración - cameo_bos_43_es
Desvitrificación - cameo_bos_44_es
Disco de diamante - cameo_bos_45_es
Dorado - cameo_bos_46_es
Dureza - cameo_bos_47_es
Factor Solar - cameo_bos_48_es
Fibra de vidrio - cameo_bos_49_es
Filigrana - cameo_bos_50_es
Ventana - cameo_bos_51_es
Flauta de champán - cameo_bos_52_es
Pan de oro - cameo_bos_53_es
Forja - cameo_bos_54_es
Modelado - cameo_bos_55_es
Horno - cameo_bos_56_es
Horno de reverbero - cameo_bos_57_es
Horno de recocido - cameo_bos_58_es
Fragilidad - cameo_bos_59_es
Trozo - cameo_bos_60_es
Fresadora - cameo_bos_61_es
Frita - cameo_bos_62_es
Fusión - cameo_bos_63_es
Tallo - cameo_bos_64_es
Gota - cameo_bos_65_es
Grisalla - cameo_bos_66_es
Heat Soak Test - cameo_bos_67_es
Envase - cameo_bos_68_es
Impiraressa - cameo_bos_69_es
Incalmo - cameo_bos_70_es
Grabado - cameo_bos_71_es
Índice de Atenuación Acústica - cameo_bos_72_es
Índice de reproducción cromática - cameo_bos_73_es
Índice de Selectividad - cameo_bos_74_es
Tallado - cameo_bos_75_es
Irisación - cameo_bos_76_es
Araña - cameo_bos_77_es
Lana de vidrio - cameo_bos_78_es
Placa de vidrio - cameo_bos_79_es
Vidrio latticinio - cameo_bos_80_es
Proceso en caliente - cameo_bos_81_es
Proceso en frío - cameo_bos_82_es
Vidrio con soplete - cameo_bos_83_es
Fabricación del vidrio - cameo_bos_84_es
Lijar - cameo_bos_85_es
Pulido - cameo_bos_86_es
Martellina - cameo_bos_87_es
Maestro vidriero - cameo_bos_88_es
Millefiori - cameo_bos_89_es
Mezcla vitrificable - cameo_bos_90_es
Modelado - cameo_bos_91_es
Técnica de núcleo - cameo_bos_92_es
Muela - cameo_bos_93_es
Canteado - cameo_bos_94_es
Montaje - cameo_bos_95_es
Morise - cameo_bos_96_es
Mosaico - cameo_bos_97_es
Mufla - cameo_bos_98_es
Murrinas - cameo_bos_99_es
Cinta transportadora - cameo_bos_100_es
Opacificantes - cameo_bos_101_es
Oro - cameo_bos_102_es
Oxidación - cameo_bos_103_es
Óxido - cameo_bos_104_es
Óxidos de hierro - cameo_bos_105_es
Pared de vidrio - cameo_bos_106_es
Pasta de vidrio - cameo_bos_107_es
Párison - cameo_bos_108_es
Película de control solar - cameo_bos_109_es
Colgante - cameo_bos_110_es
Perla - cameo_bos_111_es
Fabricante de perlas - cameo_bos_112_es
Plato - cameo_bos_113_es
Eqiupo - cameo_bos_114_es
Base - cameo_bos_115_es
Pinza - cameo_bos_116_es
Pintura - cameo_bos_117_es
Picar - cameo_bos_118_es
Polvo de vidrio - cameo_bos_119_es
Instalación de vidrio - cameo_bos_120_es
Potasa - cameo_bos_121_es
Prensa - cameo_bos_122_es
Prensado en molde - cameo_bos_123_es
Proceso de Flotado - cameo_bos_124_es
Proceso de enfriamiento - cameo_bos_125_es
Proceso de prensado-soplado - cameo_bos_126_es
Proceso de soplado y soplado - cameo_bos_127_es
Proceso Sol-gel - cameo_bos_128_es
Proceso de fabricación del vidrio - cameo_bos_129_es
Pontil - cameo_bos_130_es
Punteado - cameo_bos_131_es
Punto de fusión - cameo_bos_132_es
PVB - cameo_bos_133_es
Cuarzo - cameo_bos_134_es
Recogida del vidrio - cameo_bos_135_es
Cobre - cameo_bos_136_es
Resistencia al fuego - cameo_bos_137_es
Resistencia química - cameo_bos_138_es
Resistencia térmica - cameo_bos_139_es
Reciclaje del vidrio - cameo_bos_140_es
Recocido - cameo_bos_141_es
Reflexión energética - cameo_bos_142_es
Reflexión luminosa - cameo_bos_143_es
Capa - cameo_bos_144_es
Calcín - cameo_bos_145_es
Rotura - cameo_bos_146_es
Arena - cameo_bos_147_es
Grabado con arena - cameo_bos_148_es
Molde - cameo_bos_149_es
Moldear - cameo_bos_150_es
Soldadura - cameo_bos_151_es
Sillón - cameo_bos_152_es
Ranura - cameo_bos_153_es
Desecho de vidrio - cameo_bos_154_es
Escultura - cameo_bos_155_es
Sierra - cameo_bos_156_es
Serigrafía - cameo_bos_157_es
Asistente - cameo_bos_158_es
Bandeja - cameo_bos_159_es
Choque térmico - cameo_bos_160_es
Sílice - cameo_bos_161_es
Siliconización - cameo_bos_162_es
Esmaltado - cameo_bos_163_es
Esmalte - cameo_bos_164_es
Esmerilado - cameo_bos_165_es
Biselado - cameo_bos_166_es
Sosa - cameo_bos_167_es
Soplador - cameo_bos_168_es
Soplado - cameo_bos_169_es
Soplado en molde - cameo_bos_170_es
Soplado libre - cameo_bos_171_es
Espejo - cameo_bos_172_es
Espesor - cameo_bos_173_es
Espectrofotometría - cameo_bos_174_es
Estabilizantes - cameo_bos_175_es
Impresión digital sobre vidrio - cameo_bos_176_es
Moldeado - cameo_bos_177_es
Molde - cameo_bos_178_es
Capa de vidrio - cameo_bos_179_es
Estrés térmico - cameo_bos_180_es
Taco de madera con mango - cameo_bos_181_es
Avellanado - cameo_bos_182_es
Alicate para quebrar vidrios - cameo_bos_183_es
Cortador de vidrio - cameo_bos_184_es
Corte - cameo_bos_185_es
Mesa - cameo_bos_186_es
Taza - cameo_bos_187_es
Moldeo a la cera perdida - cameo_bos_188_es
Corte láser - cameo_bos_189_es
Proceso de templado - cameo_bos_190_es
Tesela - cameo_bos_191_es
Estirado - cameo_bos_192_es
Torno - cameo_bos_193_es
Tolva - cameo_bos_194_es
Transmisión de energía directa - cameo_bos_195_es
Transmisión luminosa - cameo_bos_196_es
Transmisión ultravioleta - cameo_bos_197_es
Transparencia - cameo_bos_198_es
Valor U - cameo_bos_199_es
Jarrón - cameo_bos_200_es
Ventosa - cameo_bos_201_es
Vidriero - cameo_bos_202_es
Vitral - cameo_bos_203_es
Vitrificantes - cameo_bos_204_es
Vidrio - cameo_bos_205_es
Cristal ahumado - cameo_bos_206_es
Vidrio antirrayas - cameo_bos_207_es
Vidrio antibalas - cameo_bos_208_es
Vidrio antirreflectante - cameo_bos_209_es
Vidrio antiruido - cameo_bos_210_es
Vidrio artístico - cameo_bos_211_es
Vidrio absorbente - cameo_bos_212_es
Vidrio autolimpiable - cameo_bos_213_es
Vidrio bajo emisivo - cameo_bos_214_es
Vidrio blindado - cameo_bos_215_es
Vidrio Borosilicato - cameo_bos_216_es
Vidrio de camafeo - cameo_bos_217_es
Vidrio hueco - cameo_bos_218_es
Vidrio tintado - cameo_bos_219_es
Vidrio rubino oro - cameo_bos_220_es
Vidrio muranés - cameo_bos_221_es
Vidrio de seguridad - cameo_bos_222_es
Vidrio de oro - cameo_bos_223_es
Vidrio extra claro - cameo_bos_224_es
Vidrio flotado - cameo_bos_225_es
Vidrio fundido - cameo_bos_226_es
Residuo de vidrio - cameo_bos_227_es
Vidrio laminado - cameo_bos_228_es
Vidrio veteado - cameo_bos_229_es
Vidrio monolítico - cameo_bos_230_es
Vidrio opaco - cameo_bos_231_es
Vidrio opalino - cameo_bos_232_es
Vidrio óptico - cameo_bos_233_es
Vidrio plano - cameo_bos_234_es
Vidrio resistente al fuego - cameo_bos_235_es
Vidrio satinado - cameo_bos_236_es
Vidrio sódico - cameo_bos_237_es
Vidrio sódico cálcico - cameo_bos_238_es
Vidrio soplado - cameo_bos_239_es
Vidrio laminado - cameo_bos_240_es
Vidrio templado - cameo_bos_241_es
Cristal termoformado - cameo_bos_242_es
Vidrio textil - cameo_bos_243_es
Vidrio Tiffany - cameo_bos_244_es
Vidrio transparente - cameo_bos_245_es
Unidad de vidrio aislante - cameo_bos_246_es
Vitrocerámica - cameo_bos_247_es
Vitrofusión - cameo_bos_248_es
Plástico reforzado con vidrio - cameo_bos_249_es
Zona de enfriamiento - cameo_bos_250_es
abbigliamento - cameo_nat_1_it
abrasione - cameo_nat_2_it
abrasivo - cameo_nat_3_it
aderenza - cameo_nat_4_it
agenda - cameo_nat_5_it
agglomerato di cuoio - cameo_nat_6_it
agnello - cameo_nat_7_it
ala della mascherina - cameo_nat_8_it
allume - cameo_nat_9_it
ammorbidire - cameo_nat_10_it
anfibio - cameo_nat_11_it
anilina - cameo_nat_12_it
appassire - cameo_nat_13_it
apprettare - cameo_nat_14_it
appretto - cameo_nat_15_it
arredamento - cameo_nat_16_it
asciugaggio - cameo_nat_17_it
asciugatura a inchiodatura - cameo_nat_18_it
asciugatura sottovuoto - cameo_nat_19_it
aspo - cameo_nat_20_it
assorbimento - cameo_nat_21_it
avancorpo - cameo_nat_22_it
babbuccia - cameo_nat_23_it
bagno - cameo_nat_24_it
basso di fiore - cameo_nat_25_it
bazzana - cameo_nat_26_it
bisonte - cameo_nat_27_it
bordatrice - cameo_nat_28_it
bordo - cameo_nat_29_it
borraschiatura - cameo_nat_30_it
borsa - cameo_nat_31_it
bottalatura - cameo_nat_32_it
bottale - cameo_nat_33_it
bottale per calcinazione - cameo_nat_34_it
bovino - cameo_nat_35_it
box-calf - cameo_nat_36_it
brunitore - cameo_nat_37_it
bue - cameo_nat_38_it
bufalo - cameo_nat_39_it
buffetteria - cameo_nat_40_it
bulgaro - cameo_nat_41_it
cabretta - cameo_nat_42_it
calcinaio - cameo_nat_43_it
calibro - cameo_nat_44_it
calzatura - cameo_nat_45_it
cambriglione - cameo_nat_46_it
camoscino - cameo_nat_47_it
camoscio - cameo_nat_48_it
capra - cameo_nat_49_it
capretto glacé - cameo_nat_50_it
cardatura - cameo_nat_51_it
carniccio - cameo_nat_52_it
cartilagine - cameo_nat_53_it
cavalletto - cameo_nat_54_it
cavallo - cameo_nat_55_it
cervo - cameo_nat_56_it
chevreau - cameo_nat_57_it
cilindratura - cameo_nat_58_it
cilindro - cameo_nat_59_it
cintura - cameo_nat_60_it
colorante - cameo_nat_61_it
coltello a mezzaluna - cameo_nat_62_it
conceria - cameo_nat_63_it
concia - cameo_nat_64_it
concia al cromo - cameo_nat_65_it
concia al titanio - cameo_nat_66_it
concia al vegetale - cameo_nat_67_it
concia all'allume - cameo_nat_68_it
concia all'anilina - cameo_nat_69_it
concia all'olio - cameo_nat_70_it
concia mista - cameo_nat_71_it
conciante - cameo_nat_72_it
conciato - cameo_nat_73_it
condizionamento - cameo_nat_74_it
conservazione - cameo_nat_75_it
contrazione - cameo_nat_76_it
controllo qualitá - cameo_nat_77_it
corteccia - cameo_nat_78_it
crosta - cameo_nat_79_it
crosta scamosciata - cameo_nat_80_it
culatta - cameo_nat_81_it
cuoio - cameo_nat_82_it
cuoio al cromo - cameo_nat_83_it
cuoio di Russia - cameo_nat_84_it
cuoio in crosta - cameo_nat_85_it
cuoio ingrassato - cameo_nat_86_it
cuoio naturale - cameo_nat_87_it
cuoio rigenerato - cameo_nat_88_it
cuoio scamosciato all'olio - cameo_nat_89_it
cuoio verniciato - cameo_nat_90_it
danno - cameo_nat_91_it
decalcinazione - cameo_nat_92_it
decolorazione - cameo_nat_93_it
deconcia - cameo_nat_94_it
delanaggio - cameo_nat_95_it
depiclaggio - cameo_nat_96_it
depilazione - cameo_nat_97_it
disacidazione - cameo_nat_98_it
dissalatura - cameo_nat_99_it
dorsale - cameo_nat_100_it
dry-blue - cameo_nat_101_it
efflorescenza grassa - cameo_nat_102_it
essiccamento - cameo_nat_103_it
fianco - cameo_nat_104_it
fibra - cameo_nat_105_it
film - cameo_nat_106_it
finissaggio - cameo_nat_107_it
fiore - cameo_nat_108_it
fiore fermo - cameo_nat_109_it
fiore spaccato - cameo_nat_110_it
flessimetro - cameo_nat_111_it
fodera - cameo_nat_112_it
follonatura - cameo_nat_113_it
forma - cameo_nat_114_it
formaldeide - cameo_nat_115_it
frassame - cameo_nat_116_it
frastagliatura - cameo_nat_117_it
fresa - cameo_nat_118_it
frontale - cameo_nat_119_it
graffi - cameo_nat_120_it
grana - cameo_nat_121_it
grinza - cameo_nat_122_it
gropponatura - cameo_nat_123_it
groppone - cameo_nat_124_it
guanteria - cameo_nat_125_it
guardolo - cameo_nat_126_it
idrorepellente - cameo_nat_127_it
ingrassaggio - cameo_nat_128_it
inumidimento - cameo_nat_129_it
invecchiamento - cameo_nat_130_it
lama - cameo_nat_131_it
lato carne - cameo_nat_132_it
lato fiore - cameo_nat_133_it
legatoria - cameo_nat_134_it
lissatura - cameo_nat_135_it
macchia - cameo_nat_136_it
macerazione - cameo_nat_137_it
madras - cameo_nat_138_it
maiale - cameo_nat_139_it
margaritare - cameo_nat_140_it
marocchino - cameo_nat_141_it
mascherina - cameo_nat_142_it
messa al vento - cameo_nat_143_it
mettere a cavalletto - cameo_nat_144_it
mettere in segatura - cameo_nat_145_it
mezza suola - cameo_nat_146_it
mezzina - cameo_nat_147_it
mezzo groppone - cameo_nat_148_it
misurazione - cameo_nat_149_it
montone - cameo_nat_150_it
nappa - cameo_nat_151_it
nuanzatura - cameo_nat_152_it
nubuck - cameo_nat_153_it
olio - cameo_nat_154_it
palissonatura - cameo_nat_155_it
palissone - cameo_nat_156_it
palmellatrice - cameo_nat_157_it
palmellatura - cameo_nat_158_it
pecari - cameo_nat_159_it
pellame - cameo_nat_160_it
pelle - cameo_nat_161_it
pelle al semicromo - cameo_nat_162_it
pelle fresca - cameo_nat_163_it
pelle grezza - cameo_nat_164_it
pelle in trippa - cameo_nat_165_it
pelle piclata - cameo_nat_166_it
pelle rinverdita - cameo_nat_167_it
pelle scamosciata - cameo_nat_168_it
pelle spaccata - cameo_nat_169_it
pelle spaccata in trippa - cameo_nat_170_it
pelle stampata - cameo_nat_171_it
pelletteria - cameo_nat_172_it
pelliccia - cameo_nat_173_it
pelo - cameo_nat_174_it
peso essiccato - cameo_nat_175_it
peso salato - cameo_nat_176_it
peso verde - cameo_nat_177_it
pickel - cameo_nat_178_it
piclaggio - cameo_nat_179_it
piede quadrato - cameo_nat_180_it
pieno fiore - cameo_nat_181_it
pigmentare - cameo_nat_182_it
portafoglio - cameo_nat_183_it
preconcia - cameo_nat_184_it
prefinissaggio - cameo_nat_185_it
prerinverdimento - cameo_nat_186_it
pressa - cameo_nat_187_it
pressatura - cameo_nat_188_it
punta - cameo_nat_189_it
punzonatura - cameo_nat_190_it
rasatrice - cameo_nat_191_it
rasatura - cameo_nat_192_it
residui - cameo_nat_193_it
riconcia - cameo_nat_194_it
rifilatura - cameo_nat_195_it
rifinizione - cameo_nat_196_it
rifinizione a velo - cameo_nat_197_it
rinverdimento - cameo_nat_198_it
riviera - cameo_nat_199_it
saffiano - cameo_nat_200_it
salatura - cameo_nat_201_it
Sali di cromo - cameo_nat_202_it
sbagnatura - cameo_nat_203_it
scamosciato - cameo_nat_204_it
scarnatura - cameo_nat_205_it
scarnitura - cameo_nat_206_it
scarpa - cameo_nat_207_it
scarti - cameo_nat_208_it
schiappa - cameo_nat_209_it
scolorazione - cameo_nat_210_it
scorza conciante - cameo_nat_211_it
screpolatura del fiore - cameo_nat_212_it
scuoiatura - cameo_nat_213_it
semilavorato - cameo_nat_214_it
sfiorare - cameo_nat_215_it
sfrido - cameo_nat_216_it
sgrassaggio - cameo_nat_217_it
shearling - cameo_nat_218_it
similpelle - cameo_nat_219_it
sintani - cameo_nat_220_it
smerigliatura - cameo_nat_221_it
sottopiede - cameo_nat_222_it
sovraconcia - cameo_nat_223_it
spaccatura - cameo_nat_224_it
spalla - cameo_nat_225_it
spazzolare - cameo_nat_226_it
specchio equino - cameo_nat_227_it
stampaggio - cameo_nat_228_it
stercatura - cameo_nat_229_it
stiratura - cameo_nat_230_it
stivale - cameo_nat_231_it
taglierina - cameo_nat_232_it
taglio - cameo_nat_233_it
taglio vivo - cameo_nat_234_it
tannini vegetali - cameo_nat_235_it
tannino - cameo_nat_236_it
telaio - cameo_nat_237_it
tintura - cameo_nat_238_it
tomaia - cameo_nat_239_it
ugualizzare - cameo_nat_240_it
umidificazione - cameo_nat_241_it
vacca - cameo_nat_242_it
vacchetta - cameo_nat_243_it
venature - cameo_nat_244_it
verniciatura - cameo_nat_245_it
visone - cameo_nat_246_it
vitello - cameo_nat_247_it
vitello box - cameo_nat_248_it
wet-blue - cameo_nat_249_it
wet-white - cameo_nat_250_it
clothing leather - cameo_nat_1_en
abrasion - cameo_nat_2_en
abrasive - cameo_nat_3_en
adherence - cameo_nat_4_en
diary - cameo_nat_5_en
reconstituted leather - cameo_nat_6_en
lambskin - cameo_nat_7_en
vamp wing - cameo_nat_8_en
alum - cameo_nat_9_en
soften - cameo_nat_10_en
waterproof leather - cameo_nat_11_en
aniline - cameo_nat_12_en
sammy - cameo_nat_13_en
size - cameo_nat_14_en
season - cameo_nat_15_en
upholstered furniture - cameo_nat_16_en
drying - cameo_nat_17_en
toggling - cameo_nat_18_en
vacuum drying - cameo_nat_19_en
paddle - cameo_nat_20_en
absorption - cameo_nat_21_en
front - cameo_nat_22_en
babouche - cameo_nat_23_en
float - cameo_nat_24_en
blind grain - cameo_nat_25_en
basil - cameo_nat_26_en
bison - cameo_nat_27_en
binding machine - cameo_nat_28_en
edge - cameo_nat_29_en
scudding - cameo_nat_30_en
bag - cameo_nat_31_en
milling - cameo_nat_32_en
drum - cameo_nat_33_en
liming drum - cameo_nat_34_en
cattle hide - cameo_nat_35_en
box calf - cameo_nat_36_en
leather burnisher - cameo_nat_37_en
oxhide - cameo_nat_38_en
buffalo - cameo_nat_39_en
accoutrements - cameo_nat_40_en
Russia leather - cameo_nat_41_en
cabretta leather - cameo_nat_42_en
liming - cameo_nat_43_en
calliper - cameo_nat_44_en
footwear - cameo_nat_45_en
shank - cameo_nat_46_en
heel grip - cameo_nat_47_en
chamois - cameo_nat_48_en
goatskin - cameo_nat_49_en
glacé kid - cameo_nat_50_en
roughing - cameo_nat_51_en
fleshings - cameo_nat_52_en
cartilage - cameo_nat_53_en
horse - cameo_nat_54_en
horsehide - cameo_nat_55_en
deerskin - cameo_nat_56_en
chevreau - cameo_nat_57_en
rolling - cameo_nat_58_en
roller - cameo_nat_59_en
belt - cameo_nat_60_en
dye - cameo_nat_61_en
round knife - cameo_nat_62_en
tannery - cameo_nat_63_en
tanning - cameo_nat_64_en
chrome tanning - cameo_nat_65_en
titanium tanning - cameo_nat_66_en
vegetable tanning - cameo_nat_67_en
alum tanning - cameo_nat_68_en
aniline tanning - cameo_nat_69_en
oil tanning - cameo_nat_70_en
combination tanning - cameo_nat_71_en
tanning agent - cameo_nat_72_en
tanned - cameo_nat_73_en
conditioning - cameo_nat_74_en
preservation - cameo_nat_75_en
shrinkage - cameo_nat_76_en
quality control - cameo_nat_77_en
bark - cameo_nat_78_en
flesh split - cameo_nat_79_en
suede split - cameo_nat_80_en
culatta - cameo_nat_81_en
leather - cameo_nat_82_en
chrome leather - cameo_nat_83_en
Russia leather - cameo_nat_84_en
crust leather - cameo_nat_85_en
greased leather - cameo_nat_86_en
russet leather - cameo_nat_87_en
bonded leather - cameo_nat_88_en
full oil chamois - cameo_nat_89_en
patent leather - cameo_nat_90_en
damage - cameo_nat_91_en
deliming - cameo_nat_92_en
bleaching - cameo_nat_93_en
detanning - cameo_nat_94_en
wool pulling - cameo_nat_95_en
depickling - cameo_nat_96_en
unhairing - cameo_nat_97_en
deacidification - cameo_nat_98_en
desalting - cameo_nat_99_en
back - cameo_nat_100_en
dry-blue - cameo_nat_101_en
fatty spew - cameo_nat_102_en
drying - cameo_nat_103_en
belly - cameo_nat_104_en
fiber - cameo_nat_105_en
film - cameo_nat_106_en
finishing - cameo_nat_107_en
grain - cameo_nat_108_en
firm grain - cameo_nat_109_en
grain split - cameo_nat_110_en
flexometer - cameo_nat_111_en
shoe lining - cameo_nat_112_en
milling - cameo_nat_113_en
last - cameo_nat_114_en
formaldehyde - cameo_nat_115_en
offal - cameo_nat_116_en
nicking - cameo_nat_117_en
milling cutter - cameo_nat_118_en
face - cameo_nat_119_en
scratches - cameo_nat_120_en
grain - cameo_nat_121_en
wrinkle - cameo_nat_122_en
rounding - cameo_nat_123_en
butt - cameo_nat_124_en
glove leather - cameo_nat_125_en
welt - cameo_nat_126_en
water repellent leather - cameo_nat_127_en
fatliquoring - cameo_nat_128_en
damping - cameo_nat_129_en
ageing - cameo_nat_130_en
blade - cameo_nat_131_en
flesh side - cameo_nat_132_en
grain side - cameo_nat_133_en
bookbinding - cameo_nat_134_en
glazing - cameo_nat_135_en
stain - cameo_nat_136_en
bating - cameo_nat_137_en
madras - cameo_nat_138_en
pigskin - cameo_nat_139_en
hand-grain - cameo_nat_140_en
morocco - cameo_nat_141_en
vamp - cameo_nat_142_en
setting out - cameo_nat_143_en
horse up - cameo_nat_144_en
sawdusting - cameo_nat_145_en
half sole - cameo_nat_146_en
side - cameo_nat_147_en
bend - cameo_nat_148_en
measuring - cameo_nat_149_en
sheepskin - cameo_nat_150_en
nappa - cameo_nat_151_en
blending - cameo_nat_152_en
nubuck - cameo_nat_153_en
oil - cameo_nat_154_en
staking - cameo_nat_155_en
staking machine - cameo_nat_156_en
graining machine - cameo_nat_157_en
graining - cameo_nat_158_en
peccary leather - cameo_nat_159_en
leather - cameo_nat_160_en
hide - cameo_nat_161_en
semi-chrome leather - cameo_nat_162_en
green hide - cameo_nat_163_en
raw hide - cameo_nat_164_en
pelt - cameo_nat_165_en
pickled hide - cameo_nat_166_en
soaked hide - cameo_nat_167_en
chamois-dressed leather - cameo_nat_168_en
split hide - cameo_nat_169_en
pelt split - cameo_nat_170_en
embossed leather - cameo_nat_171_en
leather goods - cameo_nat_172_en
fur - cameo_nat_173_en
piel - cameo_nat_174_en
dry weight - cameo_nat_175_en
salted weight - cameo_nat_176_en
green weight - cameo_nat_177_en
pickle - cameo_nat_178_en
pickling - cameo_nat_179_en
square foot - cameo_nat_180_en
full grain - cameo_nat_181_en
pigmentation - cameo_nat_182_en
wallet - cameo_nat_183_en
pretannage - cameo_nat_184_en
prefinishing - cameo_nat_185_en
presoaking - cameo_nat_186_en
press - cameo_nat_187_en
pressing - cameo_nat_188_en
toe tip - cameo_nat_189_en
punching - cameo_nat_190_en
shaving machine - cameo_nat_191_en
shaving - cameo_nat_192_en
residues - cameo_nat_193_en
retannage - cameo_nat_194_en
trimming - cameo_nat_195_en
finishing - cameo_nat_196_en
curtain coating finishing - cameo_nat_197_en
soaking - cameo_nat_198_en
beamhouse - cameo_nat_199_en
saffiano - cameo_nat_200_en
salting - cameo_nat_201_en
chromium salts - cameo_nat_202_en
wetting back - cameo_nat_203_en
suede - cameo_nat_204_en
fleshing - cameo_nat_205_en
skiving - cameo_nat_206_en
shoe - cameo_nat_207_en
scrap leather - cameo_nat_208_en
side - cameo_nat_209_en
fading - cameo_nat_210_en
tanbark - cameo_nat_211_en
grain cracking - cameo_nat_212_en
flaying - cameo_nat_213_en
semi-manufactured product - cameo_nat_214_en
degrain - cameo_nat_215_en
scrap leather - cameo_nat_216_en
degreasing - cameo_nat_217_en
shearling - cameo_nat_218_en
artificial leather - cameo_nat_219_en
syntans - cameo_nat_220_en
buffing - cameo_nat_221_en
insole - cameo_nat_222_en
overtanning - cameo_nat_223_en
splitting - cameo_nat_224_en
shoulder - cameo_nat_225_en
brushing - cameo_nat_226_en
shell - cameo_nat_227_en
embossing - cameo_nat_228_en
dung mark - cameo_nat_229_en
ironing - cameo_nat_230_en
boot - cameo_nat_231_en
utility knife - cameo_nat_232_en
cutting - cameo_nat_233_en
raw cut edge - cameo_nat_234_en
vegetable tannins - cameo_nat_235_en
tannin - cameo_nat_236_en
frame - cameo_nat_237_en
dyeing - cameo_nat_238_en
upper - cameo_nat_239_en
levelling - cameo_nat_240_en
humidification - cameo_nat_241_en
cowhide - cameo_nat_242_en
kip - cameo_nat_243_en
vein marks - cameo_nat_244_en
spray coating - cameo_nat_245_en
mink - cameo_nat_246_en
calfskin - cameo_nat_247_en
box calf - cameo_nat_248_en
wet blue - cameo_nat_249_en
wet white - cameo_nat_250_en
vestimenta - cameo_nat_1_es
abrasión - cameo_nat_2_es
abrasivo - cameo_nat_3_es
adherencia - cameo_nat_4_es
agenda - cameo_nat_5_es
aglomerado de cuero - cameo_nat_6_es
cordero - cameo_nat_7_es
extremo del empeine - cameo_nat_8_es
alumbre - cameo_nat_9_es
ablandar - cameo_nat_10_es
cuero impermeable - cameo_nat_11_es
anilina - cameo_nat_12_es
escurrir - cameo_nat_13_es
aprestar - cameo_nat_14_es
apresto - cameo_nat_15_es
tapicería de muebles - cameo_nat_16_es
secado - cameo_nat_17_es
toggling - cameo_nat_18_es
secado al vacío - cameo_nat_19_es
paleta - cameo_nat_20_es
absorción - cameo_nat_21_es
delantero - cameo_nat_22_es
babucha - cameo_nat_23_es
baño - cameo_nat_24_es
bajo de flor - cameo_nat_25_es
badana - cameo_nat_26_es
bisonte - cameo_nat_27_es
ribeteadora - cameo_nat_28_es
ribete - cameo_nat_29_es
raspado - cameo_nat_30_es
bolso - cameo_nat_31_es
abatanado - cameo_nat_32_es
bombo - cameo_nat_33_es
bombo de pelambre - cameo_nat_34_es
bovinos - cameo_nat_35_es
box-calf - cameo_nat_36_es
bruñidor - cameo_nat_37_es
buey - cameo_nat_38_es
búfalo - cameo_nat_39_es
talabartería - cameo_nat_40_es
cuero de Rusia - cameo_nat_41_es
cruzado - cameo_nat_42_es
pelambre - cameo_nat_43_es
calibrador - cameo_nat_44_es
calzado - cameo_nat_45_es
cambrillón - cameo_nat_46_es
talonera - cameo_nat_47_es
gamuza - cameo_nat_48_es
piel de cabra - cameo_nat_49_es
tafilete - cameo_nat_50_es
desbaste - cameo_nat_51_es
carnazas - cameo_nat_52_es
cartílago - cameo_nat_53_es
caballete - cameo_nat_54_es
caballo - cameo_nat_55_es
ciervo - cameo_nat_56_es
cabrito - cameo_nat_57_es
cilindrado - cameo_nat_58_es
cilindro - cameo_nat_59_es
cinturón - cameo_nat_60_es
colorante - cameo_nat_61_es
almoflate - cameo_nat_62_es
curtiduría - cameo_nat_63_es
curtición - cameo_nat_64_es
curtición al cromo - cameo_nat_65_es
curtición con titanio - cameo_nat_66_es
curtición vegetal - cameo_nat_67_es
curtición al alumbre - cameo_nat_68_es
acabado anilina - cameo_nat_69_es
curtición al aceite - cameo_nat_70_es
curtición combinada - cameo_nat_71_es
curtiente - cameo_nat_72_es
curtido - cameo_nat_73_es
acondicionado - cameo_nat_74_es
conservación - cameo_nat_75_es
encogimiento - cameo_nat_76_es
control de calidad - cameo_nat_77_es
corteza - cameo_nat_78_es
serraje - cameo_nat_79_es
serraje afelpado - cameo_nat_80_es
culata - cameo_nat_81_es
cuero - cameo_nat_82_es
cuero al cromo - cameo_nat_83_es
cuero de Rusia - cameo_nat_84_es
cuero crust - cameo_nat_85_es
cuero engrasado - cameo_nat_86_es
cuero natural - cameo_nat_87_es
cuero regenerado - cameo_nat_88_es
gamuza pleno aceite - cameo_nat_89_es
charol - cameo_nat_90_es
daño - cameo_nat_91_es
desencalado - cameo_nat_92_es
blanqueo - cameo_nat_93_es
descurtición - cameo_nat_94_es
deslanado - cameo_nat_95_es
despiquelado - cameo_nat_96_es
depilación - cameo_nat_97_es
desacidificación - cameo_nat_98_es
desalado - cameo_nat_99_es
dosset - cameo_nat_100_es
dry blue - cameo_nat_101_es
eflorescencia grasa - cameo_nat_102_es
secado - cameo_nat_103_es
falda - cameo_nat_104_es
fibra - cameo_nat_105_es
película - cameo_nat_106_es
acabado - cameo_nat_107_es
flor - cameo_nat_108_es
flor firme - cameo_nat_109_es
flor dividida - cameo_nat_110_es
probador de flexión - cameo_nat_111_es
forro - cameo_nat_112_es
fulonado - cameo_nat_113_es
horma - cameo_nat_114_es
formaldehído - cameo_nat_115_es
rebordes - cameo_nat_116_es
festoneado - cameo_nat_117_es
fresa - cameo_nat_118_es
testuz - cameo_nat_119_es
arañazos - cameo_nat_120_es
grano - cameo_nat_121_es
arruga - cameo_nat_122_es
cruponado - cameo_nat_123_es
crupón - cameo_nat_124_es
guantería - cameo_nat_125_es
vira - cameo_nat_126_es
cuero repelente al agua - cameo_nat_127_es
engrase - cameo_nat_128_es
humectación - cameo_nat_129_es
envejecimiento - cameo_nat_130_es
cuchilla - cameo_nat_131_es
lado carne - cameo_nat_132_es
lado flor - cameo_nat_133_es
encuadernación - cameo_nat_134_es
abrillantado - cameo_nat_135_es
mancha - cameo_nat_136_es
rendido - cameo_nat_137_es
madras - cameo_nat_138_es
piel de cerdo - cameo_nat_139_es
granear a mano - cameo_nat_140_es
marroquín - cameo_nat_141_es
pala - cameo_nat_142_es
escurrido y repasado - cameo_nat_143_es
colocar sobre caballete - cameo_nat_144_es
acondicionar con aserrín - cameo_nat_145_es
media suela - cameo_nat_146_es
hoja - cameo_nat_147_es
medio crupón - cameo_nat_148_es
medición - cameo_nat_149_es
carnero - cameo_nat_150_es
napa - cameo_nat_151_es
dar puntas - cameo_nat_152_es
nubuck - cameo_nat_153_es
aceite - cameo_nat_154_es
ablandado - cameo_nat_155_es
máquina de ablandar - cameo_nat_156_es
máquina de granear - cameo_nat_157_es
graneado - cameo_nat_158_es
pecarí - cameo_nat_159_es
piel curtida - cameo_nat_160_es
piel - cameo_nat_161_es
cuero semicromo - cameo_nat_162_es
piel fresca - cameo_nat_163_es
piel en bruto - cameo_nat_164_es
piel en tripa - cameo_nat_165_es
piel piquelada - cameo_nat_166_es
piel remojada - cameo_nat_167_es
cuero agamuzado - cameo_nat_168_es
piel dividida - cameo_nat_169_es
piel dividida en tripa - cameo_nat_170_es
cuero grabado - cameo_nat_171_es
marroquinería - cameo_nat_172_es
piel - cameo_nat_173_es
pelo - cameo_nat_174_es
peso seco - cameo_nat_175_es
peso salado - cameo_nat_176_es
peso fresco - cameo_nat_177_es
píquel - cameo_nat_178_es
piquelado - cameo_nat_179_es
pie cuadrado - cameo_nat_180_es
plena flor - cameo_nat_181_es
pigmentar - cameo_nat_182_es
cartera - cameo_nat_183_es
precurtición - cameo_nat_184_es
preacabado - cameo_nat_185_es
pre-remojo - cameo_nat_186_es
prensa - cameo_nat_187_es
prensado - cameo_nat_188_es
puntera - cameo_nat_189_es
perforado - cameo_nat_190_es
máquina de rebajar - cameo_nat_191_es
rebajado - cameo_nat_192_es
residuos - cameo_nat_193_es
recurtición - cameo_nat_194_es
recortado - cameo_nat_195_es
acabado - cameo_nat_196_es
acabado a cortina - cameo_nat_197_es
remojo - cameo_nat_198_es
ribera - cameo_nat_199_es
saffiano - cameo_nat_200_es
salado - cameo_nat_201_es
sales de cromo - cameo_nat_202_es
remojado - cameo_nat_203_es
ante - cameo_nat_204_es
descarnado - cameo_nat_205_es
rebajado - cameo_nat_206_es
zapato - cameo_nat_207_es
desperdicios - cameo_nat_208_es
hoja - cameo_nat_209_es
decoloración - cameo_nat_210_es
corteza curtiente - cameo_nat_211_es
rotura de flor - cameo_nat_212_es
desuello - cameo_nat_213_es
semiproducto - cameo_nat_214_es
desflorar - cameo_nat_215_es
desperdicios - cameo_nat_216_es
desengrase - cameo_nat_217_es
piel doble faz - cameo_nat_218_es
cuero sintético - cameo_nat_219_es
sintanos - cameo_nat_220_es
esmerilado - cameo_nat_221_es
plantilla - cameo_nat_222_es
sobrecurtición - cameo_nat_223_es
dividido - cameo_nat_224_es
cuello - cameo_nat_225_es
cepillar - cameo_nat_226_es
espejo - cameo_nat_227_es
grabado - cameo_nat_228_es
daño por orina y estiércol - cameo_nat_229_es
planchado - cameo_nat_230_es
bota - cameo_nat_231_es
cúter - cameo_nat_232_es
corte - cameo_nat_233_es
cantos vivos - cameo_nat_234_es
taninos vegetales - cameo_nat_235_es
tanino - cameo_nat_236_es
marco - cameo_nat_237_es
teñido - cameo_nat_238_es
empeine - cameo_nat_239_es
igualar - cameo_nat_240_es
humectación - cameo_nat_241_es
vaca - cameo_nat_242_es
vaqueta - cameo_nat_243_es
vetas - cameo_nat_244_es
barnizado - cameo_nat_245_es
visón - cameo_nat_246_es
becerro - cameo_nat_247_es
box-calf - cameo_nat_248_es
wet-blue - cameo_nat_249_es
wet-white - cameo_nat_250_es
Term (source)
Term (target)
Categories
Formal features
Semantics
Variation
Usage
Part of speech
Part of speech
Gender
Gender
Number
Number
Pronunciation
Pronunciation
Etymology
Etymology
Derivative
Derivative
Notes (term)
Notes (term)
Definition
Definition
External cross-ref (definition)
External cross-ref (definition)
Source (definition)
Source (definition)
Notes (definition)
Notes (definition)
Semic analysis
Semic analysis
Synonym
Synonym
Quasi-synonym
Quasi-synonym
Hypernym
Hypernym
Hyponym
Hyponym
Meronym
Meronym
Olonym
Olonym
Common name
Common name
Scientific name
Scientific name
Orthographic variant
Orthographic variant
Acronym
Acronym
Full form
Full form
Abbreviation
Abbreviation
Subject field
Subject field
Subdomain
Subdomain
Register
Register
Context
Context
External cross-ref (context)
External cross-ref (context)
Source (context)
Source (context)
Collocation
Collocation
Source language of your term
de
en
es
fr
it
pl
pt
ru
Term
Add new term
Click below to download the TBX file for the chosen record
Click below to download the TSV file for the chosen record
Click below to download the concordancier
Download Concordancier