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The small size of the still also allowed distillers to produce agave liquor from a very small number of agave plants or even a single plant. These conditions led to the constant selection and vegetative propagation of wild agave plants with the best characteristics for agave liquor production, eventually resulting in the development of ...
It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave. About six varieties of maguey are best used for the production of pulque. [5] [6] The name pulque is derived from Nahuatl.
Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has a concentration over 50%. Beer and wine , which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most yeasts cannot metabolize when the concentration of alcohol is above this level ...
In particular, alcohol laws set the legal drinking age, which usually varies between 15 and 21 years old, sometimes depending upon the type of alcoholic drink (e.g., beer vs wine vs hard liquor or distillates). Some countries do not have a legal drinking or purchasing age, but most countries set the minimum age at 18 years.
Makgeolli (Korean, made from rice) Mead (made from honey) Nihamanchi (South America), also known as nijimanche (Ecuador and Peru) (made from cassava) Palm wine (made from the sap of various palm trees) Parakari (made from cassava) Pulque (originally made by the natives of Mexico, made from the sap of the maguey plant) Sake (made from (polished ...
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
"the green bamboo leaf"): this sweet liquor, produced in Shanxi, is made from Fenjiu brewed with a dozen or more selected Chinese herbal medicines. One of the ingredients is bamboo leaves, which gives the liquor a yellowish-green color and its name. Its alcohol content ranges between 38 and 46% by volume. [35] Bilujiu (碧绿 酒, bìlǜjiǔ, lit.
He attributed the vinegar production to the Mycoderma, since it formed on the surface of wine when it has been left open to air. [2] In 1861, Louis Pasteur made the conclusion that vinegar is made by a "plant" that belonged to the group Mycoderma, and not made purely by chemical oxidation of ethanol. He named the plant Mycoderma aceti. [2]