Search results
Results from the WOW.Com Content Network
The names on the list are the ISO common name for the active ingredient which is formulated into the branded product sold to end-users. [1] The University of Hertfordshire maintains a database of the chemical and biological properties of these materials, [2] including their brand names and the countries and dates where and when they have been ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Portuguese term for the process where Madeira is heated in estufas (ovens) and then cooled to create the unique flavors and texture of the wine. Ethanoic acid Another name for acetic acid Ethanol Also known as "ethyl alcohol". The primary alcohol in wine and most other alcoholic beverages. The alcohol content of a wine contributes to its body ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Wine label of the Grieser Kurwein, 1910 ca Historical wine label. Paper wine labels have long been collected. This can turn into a full-fledged hobby, with collections organized by theme, country, or region. For others, saving labels may be part of maintaining a wine tasting-notes journal, or just simply to remember a particular wine.
Peppermint (Mentha × piperita) is a hybrid species of mint, a cross between watermint and spearmint. [1] Indigenous to Europe and the Middle East, [2] the plant is now widely spread and cultivated in many regions of the world. [3]
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
Oxamyl is a carbamate pesticide. According to the WHO Food and Agriculture Organization, "Oxamyl is a colourless crystalline solid with a melting point of 100-102 °C changing to a dimorphic form with a melting point of 108-110 °C. It has a slightly sulfurous odour. Oxamyl is non-corrosive. It has a specific gravity of 0.97 (25°/4°)." [1]