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English to Spanish: Barrel making General field: Marketing Detailed field: Wine / Oenology / Viticulture
Source text - English The wood should be seasoned oak, selected, healthy, with compact fibers, without sapwood and roughness.
There are qualities of oak lumber that are very suitable for barrel and cask construction, such as the renowned Slavonian, which require little washing and improvement operations.
On the other hand, there are oaks, the timber of which is so rich in extractive matter that it needs time-consuming and costly clearing of impurities; other oaks have fibers that are not sufficiently tough, tight, and strips or veins of white, porous lumber that allow liquid to seep through when the cask or barrel is filled. Very good for barrel construction is American oak wood; discrete is wood from Triest and Trentino.
The staves, before being used, must be placed to season for a few years. They should be stripped of sapwood; remove all moth-eaten, rotted wood and that which has white grooves or veins or color, especially if red, which not only lets the liquid seep out but also gives it bad color and taste.
Staves obtained by splitting, not sawn, are preferable because, in the former case, they succeed in splitting according to the arrangement of the wood fibers.
Purification of new barrels and casks is carried out by first injecting water vapor, by means of a steam machine, or even by means of a small mobile steam device with which any oenological establishment must be equipped.
Translation - Spanish La madera debe ser de roble curado, seleccionado, sano, de fibras compactas, sin albura ni asperezas.
Existen calidades de madera de roble que son ideales para la elaboración de barricas y toneles, como el renombrado roble de Eslavonia, que requieren pocos tratamientos y procesos de lavado.
Por otra parte, hay robles cuya madera es tan rica en materia extractiva que requieren procesos de eliminación de impurezas más laboriosos y costosos. Otros robles tienen fibras que no son lo suficientemente resistentes ni compactas, y presentan estrías o vetas de madera blanca y porosa que permiten que el líquido se filtre cuando se llena la barrica o el tonel. La madera de roble americano es excelente para la elaboración de barricas. La madera proveniente de Trieste y Trentino es más discreta.
Las duelas deben curarse durante unos años antes de ser utilizadas. Es necesario eliminar la albura, la madera apolillada, podrida y aquella que presente estrías o vetas blancas o de color, especialmente si son de color rojo, ya que no solo dejan que el líquido se filtre, sino que también le otorgan un mal sabor y un color desagradable.
Las duelas que se obtienen por hendido y no por aserrado son más idóneas porque se rompen de acuerdo con la disposición de las fibras de la madera.
La limpieza de las barricas y toneles nuevos se realiza inyectando primero vapor de agua mediante una máquina de vapor o de un pequeño aparato de vapor móvil que todo establecimiento enológico debe tener.
Spanish to English: Enoturimo General field: Marketing Detailed field: Wine / Oenology / Viticulture
Source text - Spanish Cuando haces enoturismo adquieres un sinfín de conocimientos sobre la producción de vinos de una determinada zona. Los recorridos por las bodegas y las degustaciones de vino están a la orden del día.
Puedes observar los procesos de elaboración y vinificación, ver las plantaciones, pasear y disfrutar del paisaje. ¡Oler el aroma de las bodegas es una experiencia única y maravillosa!
En las 13 provincias productoras de vinos de la Argentina, 245 bodegas cuentan con actividades turísticas para todos los gustos y presupuestos. Puedes hacerlas todo el año pero es ideal agendarlas para el mes de marzo, en plena temporada de cosecha.
¿Has hecho enoturismo? Cuéntame cómo te fue.
¡A bodeguear!
Translation - English When you engage in wine tourism, you acquire a wealth of knowledge about wine production in a specific region. Winery tours and wine tastings are an everyday occurrence.
You can observe the winemaking and vinification processes, see the vineyards, take leisurely walks, and enjoy the beautiful landscape. Smelling the aroma of the cellars is a unique and wonderful experience!
In the 13 wine-producing provinces of Argentina, 245 wineries offer tourist activities for all tastes and budgets. You can enjoy these activities throughout the year, but it's ideal to schedule them for March, during the harvest season.
Have you ever experienced wine tourism? Tell me about your experience.
Let's go on a winery adventure!
French to Spanish: La Salina et l’ancien archipel d’Ammiana General field: Art/Literary Detailed field: History
Source text - French La Salina est tout ce qu’il reste de l’ancien et mythique archipel d’Ammiana où se sont réfugiés en 899 les Frères bénédictins du monastère de Santo Stefano d’Altinum qui fuyaient l’avancée des Hongrois. Là, les religieux ont fondé un couvent dédié aux saints Félix et Fortuné qui, en peu de temps, est devenu l’un des plus riches et typiques du nord de la lagune : certains doges, dont Orso Partecipazio et Orso Badoer, l’ont choisi comme lieu de sépulture.
D’après ce que rapporte le Cronicon Gradense, chronique écrite à la moitié du XIe siècle, les familles Frauduni et Willareni Mastalici ont initialement bâti une église en l’honneur de saint Laurent, avant d’édifier à Ammiana l’église de San Marco qu’ils ont placée sous la juridiction de l’église de San Lorenzo. Ces mêmes familles se sont ensuite déplacées sur l’île où elles ont également établi un pont, un château et d’autres lieux de culte, y compris aux alentours de Costanziaco. Les concessions ont permis l’exploitation des marais et zones de pêche, la plantation de vignes et la réalisation de moulins. Le centre s’étendait sur trois îles : Ammiana, Ammianella et Castrazio ou Caltrazio, avec de nombreuses églises et monastères. À Castrazio, contigu à San Lorenzo, il semble qu’il y ait eu un fort. Dès le XIIe siècle, la région commence à péricliter, principalement du fait de l’évolution des conditions environnementales. Les derniers moines partent pour Venise vers le milieu du XVe siècle. Par la suite, et pendant plus de quatre siècle, l’île est abandonnée.
Translation - Spanish Salina es todo lo que queda del antiguo y mítico archipiélago de Ammiana, donde, en 899, los frailes benedictinos del monasterio de Santo Stefano de Altinum se refugiaron del avance de los húngaros. Aquí, los monjes fundaron un convento dedicado a los santos Félix y Fortunato que, en poco tiempo, se convirtió en uno de los más ricos y típicos del norte de la laguna. Algunos doges, entre ellos Orso Partecipazio y Orso Badoer, lo eligieron como lugar de enterramiento.
Según el Cronicon Gradense, una crónica escrita a mediados del siglo XI, las familias Frauduni y Willareni Mastalici construyeron inicialmente una iglesia en honor a San Lorenzo, antes de construir la iglesia de San Marco en Ammiana, que pusieron bajo la jurisdicción de la iglesia de San Lorenzo. Estas mismas familias se trasladaron después a la isla, donde también establecieron un puente, un castillo y otros lugares de culto, incluso en los alrededores de Costanziaco. Las concesiones permitían la explotación de pantanos y zonas de pesca, la plantación de viñas y la construcción de molinos. El centro estaba repartido en tres islas: Ammiana, Ammianella y Castrazio o Caltrazio, con numerosas iglesias y monasterios. En Castrazio, adyacente a San Lorenzo, parece haber habido un fuerte. A partir del siglo XII, la región empezó a decaer, principalmente debido a los cambios en las condiciones medioambientales. Los últimos monjes se fueron a Venecia a mediados del siglo XV. A partir de entonces, y durante más de cuatro siglos, la isla quedó abandonada.
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Translation education
Bachelor's degree - Traducción e Interpretación
Experience
Years of experience: 15. Registered at ProZ.com: Aug 2008. Became a member: Jun 2020.
English to French (Universidad Central de Venezuela) Spanish to English (Universidad Central de Venezuela, verified) Spanish to French (Universidad Central de Venezuela, verified) French to Spanish (Universidad Central de Venezuela, verified) English to Spanish (Universidad Central de Venezuela, verified)
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Adobe Acrobat, MateCat, memoQ, MemSource Cloud, Microsoft Word, Subtitle Edit, Subtitle Editor, Trados Studio, Wordfast
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Bio
I am Valentina Seguel Tamaríz, I have a University
Degree in Translation and Interpreting from the School of Modern Languages
of the Central University of Venezuela. Since 2009, I have worked as a
freelance translator in different fields: legal, financial, technical, and audiovisual, among others, and for agencies and clients from all over
the world. My native language is Spanish, and I work with English and French, and I speak Italian.
Given my vibrant passion for art, my learning
sphere has gone beyond translation. After training as a circus artist and
dancer in Venezuela and Europe, specifically in Paris, at the Académie
Fratellini, and in Turin, at the Scuola di Cirko Vertigo,
which awarded me the title of Professional Contemporary Circus Artist, I
have worked, traveled, and lived in France, Italy, and Belgium. I have
performed in the world of performing arts, participated in important and
renowned circus and dance festivals, been part of several companies, and created
my own shows.
Since 2017, I have been residing in Argentina
whose wines I have fallen in love with, with the consequent illusion of living
in Mendoza. Here, I have discovered in wine another great passion, and with it,
a world of possibilities. In 2020, the aspiration grew in me to study another
career in a country where wine is the national drink, so I thought why not
undertake sommelier studies? That's how I started to study for the Higher
Technical Degree in Sommellerie with Marketing Orientation at the Escuela
Argentina de Vinos, which later opened the doors of wine translation, a
specialization in translation that makes the world of wine available to
everyone. More recently, I took a specialization course in Wine and Oenology
Translation at AulaSic, a renowned Spanish institute that provides
training in translation.
I believe I have a strong and persistent
personality, and I consider myself a successful person. I am always
willing to collaborate, learn, create things, and participate in new
projects. I have a project of my own; the project's name is Catar.books.
It is a line of 100% handmade wine-tasting notebooks where you can collect the
labels and make a sensory evaluation of the wines in a tasting note sheet. It
is a unique notebook where you can have your logbook of your favorite
wines.
I would like to share with you my profiles, including the artistic one. A French professor once told me that our
CVs are not just a list of works that we have done, but everything that defines
and describes us, our tastes, and our personality. I never forgot those words again.
I hope that my profile and personality will amaze you and that we have
the opportunity to work together.
Keywords: translation, English, French, Spanish, transcriptions, Information technology, marketing, enology, viticulture, wine content. See more.translation, English, French, Spanish, transcriptions, Information technology, marketing, enology, viticulture, wine content, Amazon, Netflix, subtitling, TAV, wine industry, language, language specialist, Por supuesto, aquí tienes una lista de palabras clave en un solo párrafo, incluyendo términos tanto en español como en inglés:
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