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In a scientific study in Poland from 2009 to 2010, in which the economic traits of pure Buckfast bees and a hybrid cross of A. m. mellifera and A. m. caucasia were compared, the Buckfast bee was shown to have a larger brood area, greater increase and strength in the build-up to spring, also on the last inspection of the year the Buckfast ...
There was no smell of port wine. The liquid, when tasted, gave the palate half-a-dozen sensations instead of one. There was a hot taste of spirits, a sweet taste, a fruity taste like damsons, and an unmistakable flavor of Roussillon [an alternative name in France for wine made from the grape Grenache]. It was a strong, unwholesome liquor ...
The Carniolan honey bee is a subspecies of the Western honey bee, that has naturalised and adapted to the Kočevje (Gottschee) sub-region of Carniola , the southern part of the Austrian Alps, Dinarides region, southern Pannonian plain and the northern Balkans. These bees are known as Carniolans, or "Carnies" for short, in English.
Natural bunch grapes with seeds from Alicante add "an element of fun to the tradition of the 12 grapes." The seeds provide a "crunchy touch," the supermarket said .
The sugars in grapes are stored in the pulp along with water, organic acids and other compounds Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation , sugars from wine grapes are broken down and converted by yeast into alcohol ( ethanol ) and carbon dioxide .
The grapes for their first vintage 2020 Frasca Nizza ($32) were grown in estate’s sustainably farmed, hill-top vineyard La Guaragna, producing a brilliantly red, medium-bodied Barbera with plum ...
Using a wooden skewer, spear a piece of fruit and dip it into the melted sugar mixture, being careful not to drip hot sugar onto skin. Coat fruit lightly with candy mixture. 4.
A winemaking tool that uses specific gravity to measure the sugar content of grape juice. Saignée Pronounced "sahn yay" is the removal of grape juice from the "must" before primary fermentation to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation. Screwcap