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Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact ...
Rather than distilling a fermented mash of fresh fruit into liquor, like a fruit brandy (Obstler in German), Himbeergeist is made as an infusion. [4] Raspberries have a low sugar content that can only produce a limited amount of alcohol, so Himbeergeist is created by macerating fresh berries in 96% pure neutral spirits.
A Geist [8] (meaning "spirit" in German) is a type of schnapps, similar to fruit brandy, that is created by infusing macerated fresh berries in neutral spirits [9] [10] and steeping for some time before distillation. Neutral alcohol is necessary because many berries have a sugar content that is too low to economically ferment and distill ...
Similar to medicinal tinctures, [2]: 108 it is usually 40% to 45% alcohol by volume, though some can be as strong as 75%. [3] Nalewka is created by macerating and / or infusing various ingredients in alcohol, usually vodka or neutral spirits. Among the ingredients often used are fruits, herbs, spices, roots, sugar and honey.
Maceration may refer to: . Maceration (food), in food preparation Maceration (wine), a step in wine-making Carbonic maceration, a wine-making technique; Maceration (sewage), in sewage treatment
A study examining different types of alcohol found that higher consumption of liquor and beer was associated with increased visceral fat in adults. ... Or try one of our fruit-forward recipes like ...
Longan liqueur is made by macerating the longan flesh in alcohol. [5] In Southeast Asia, particularly in Northern Thailand, longan fruit is overabundant when in season and therefore it is dried and processed into various products, among which longan wine. This research was thus aimed to develop the high antioxidant wine from dried longan seed.