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1. bever


2. beverage


Sinonimi: drink | drinkable | potable

ETYM Old Fren. bevrage, French breuvage, from beivre to drink, from Latin bibere. Related to Bib, Poison, Potable.
Any liquid suitable for drinking; SYN. drink, drinkable, potable.
Any liquid for drinking other than pure water. Beverages are made with plant products to impart pleasant flavors, nutrients, and stimulants to people's fluid intake. Examples include juices, tea, coffee, cocoa, cola drinks, and alcoholic beverages.
The juices of grapes and other fruits are fermented to produce wines, while fermented cereals form the basis of beers and liquors. See also alcoholic beverage.

3. bevvy


4. bevy


ETYM Perhaps orig. a drinking company, from Old Fren. bevée (cf. Italian beva) a drink, beverage; then, perh., a company in general, esp. of ladies; and last applied by sportsmen to larks, quails, etc. Related to Beverage.
1. A flock of quail.
2. A group of girls or young women.

5. drench


1. A poisonous or medicinal drink; specifically; a large dose of medicine mixed with liquid and put down the throat of an animal
2. Something that drenches
3. A quantity sufficient to drench or saturate

6. drink


Sinonimi: drinking | boozing | drunkenness | crapulence

1. Any beverage.
2. A single serving of a beverage.
3. The act of drinking alcoholic beverages to excess; SYN. drinking, boozing, drunkenness, crapulence.
4. (Informal) Any large deep body of water.

7. drinkie

imenicasleng, dijalekt

8. liquor


Sinonimi: spirits | booze | hard drink | hard liquor | John Barleycorn | strong drink | pot liquor

ETYM Old Eng. licour, licur, Old Fren. licur, French liqueur, from Latin liquor, from liquere to be liquid. Related to Liquid, Liqueur.
1. A liquid substance that is a solution (or emulsion or suspension) used or obtained in an industrial process.
2. Distilled rather than fermented; SYN. spirits, booze, hard drink, hard liquor, John Barleycorn, strong drink.
3. The liquid in which vegetables or meat have be cooked; SYN. pot liquor.

9. wet


1. Water; also; moisture, wetness
2. Rainy weather; rain
3. An advocate of a policy of permitting the sale of intoxicating liquors
4. (British) One who is wet

10. wine


Sinonimi: wine-colored | vino

ETYM Old Eng. win, AS. win, from Latin vinum.
(Homonym: whine).
1. A red as dark as red wine; SYN. wine-colored.
2. Fermented juice (of grapes especially); SYN. vino.
Alcoholic beverage, usually made from fermented grape pulp, although wines have also traditionally been made from many other fruits such as damsons and elderberries. Red wine is the product of the grape with the skin; white wine of the inner pulp of the grape. The sugar content is converted to ethyl alcohol by the yeast Saccharomyces ellipsoideus, which lives on the skin of the grape. The largest wine-producing countries are Italy, France, Russia, Georgia, Moldova, Armenia, and Spain; others include almost all European countries, Australia, South Africa, the US, and Chile.
Types of wine.
For dry wine the fermentation is allowed to go on longer than for sweet or medium; champagne (sparkling wine from the Champagne region of France) is bottled while still fermenting, but other sparkling wines are artificially carbonated. Some wines are fortified with additional alcohol obtained from various sources, and with preservatives. Some of the latter may cause dangerous side effects (see additive). For this reason, organic wines, containing no preservatives, have recently become popular.
Vintage wines.
A vintage wine is produced during a good year (as regards quality of wine, produced by favorable weather conditions) in recognized vineyards of a particular area; France has a guarantee of origin (appellation controlée), as do Italy (Denominazione di Origine Controllata), Spain (Denominación Controllata), and Germany (a series of graded qualities running from Qualitätswein to Beerenauslese).
Alcohol content.
The greatest alcohol concentration that yeasts can tolerate is 16%; most wines have an alcohol content of 10–12%. Fortified wine has had alcohol added to bring the content up to about 20%. Such wines keep well because the alcohol kills microorganisms that spoil natural wines. Port, sherry, vermouth, Madeira, and Marsala are fortified after fermentation and Madeira is then heated gradually.
The yellowish tinge of white wine is caused by tannin contained in the wood of the cask, oxidized while the wine matures. Red wine is mainly made from black grapes, which have a blue-black pigment under the skin that turns red in the presence of acids in the grape juice during pressing. The alcohol in the fermentation dissolves the pigment, which is carried into the wine. Tannin in the skin imparts a bitter taste to the wine.
Vins rosés, pink, pale-red wines are produced in one of two ways. The grape juice, after a very brief fermentation with the skins to give it color, may be drawn off from them to ferment apart, or the grapes may be pressed as for white wine, and the must poured back on the marc (the solid matter) to ferment with it long enough to gain color.

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