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However, he came back to Harran and died there in 598 AH/1202 AD. [1] He is the author of a lost history of Harran [2] and compiled poems. [3] There were many scholars who listened and reported hadiths from Hammad al-Harrani during his stay in Alexandria and after he returned to Harran; among them were Ibn al-Hajib (570-646 AH) and Ahmad al ...
Alcohol, specifically wine, was considered so important to the Greeks that consumption was considered a defining characteristic of the Hellenic culture between their society and the rest of the world; those who did not drink were considered barbarians. [8] While habitual drunkenness was rare, intoxication at banquets and festivals was not unusual.
To offset the effects of heavy alcohol-consumption, wine was frequently watered down at a ratio of four or five parts water to one of wine. One medieval application of wine was the use of snake-stones (banded agate resembling the figural rings on a snake ) dissolved in wine as a remedy for snake bites, which shows an early understanding of the ...
These early solutions distilled from wine-salt mixtures were referred to as aqua ardens (burning water) or aqua flamens (flaming water) and had such low alcohol content that they burned without producing noticeable heat. By the 13th century, the development of the cooling coil allowed the isolation of nearly pure ethanol by distillation.
The addition of additional ethanol kills yeast, leaving a wine that is high in sugar and alcohol content. [3] Fruit wine – Fruit wine is a fermented alcoholic beverage made from a variety of base ingredients and can be made from virtually any plant matter that can be fermented. The fruits used in winemaking are fermented using yeast and aged ...
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Consumer demand did not shift from sweet and fortified wines to drier and lower alcohol table wines until the 1960s. At the same time, there were significant improvements in wine-making technology, access to better grape varieties and disease-resistant clones, and systematic research into viticulture. [citation needed]
The taste of most of the wine world was still geared towards sweet and strong wines, and the Portuguese were seeing great success in adding brandy to make their port wines stronger. The Jerezanos began to experiment with adding brandy to Sherry and discovered that the increased alcohol content also had the effect of killing off the flor, which ...