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Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.)
Fruit wine can be made from virtually any plant matter that can be fermented. [4] Most fruits and berries have the potential to produce wine. There are a number of methods of extracting flavour and juice from the fruits or plants being used; pressing the juice, stewing and fermenting the pulp of the fruits are common. [6]
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 ...
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. 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.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Tomatoes, watermelon, guavas, papaya, and other fruits are all great sources of lycopene — an important plant-based nutrient with antioxidant properties. Lycopene is also associated with ...
Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...