Search results
Results from the WOW.Com Content Network
Vine-Glo was a grape concentrate brick product sold in the United States during Prohibition by Fruit Industries Ltd, a front for the California Vineyardist Association (CVA), from 1929. It was sold as a grape concentrate to make grape juice from but it apophatically included a warning with instructions on how to make wine from it. [1]
Michigan wine makers, located in the leading tart-cherry-producing region of the United States, produce several varieties of cherry wine, including spiced versions and cherry-grape blends. [24] " Cherry Kijafa" is a fortified fruit wine that is produced in Denmark from cherries with added natural flavors, and usually contains 16% alcohol by ...
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Powder-forte (poudre forte) was a medieval spice mix similar to poudre douce, but often incorporating more pungent flavors like pepper. [1] Spice mixes like powder-forte were a common ingredient in the recorded recipes of medieval cuisine , often used in combination with foods that are not heavily spiced in modern preparations.
In the case of sweet wines, initial sugar concentrations are increased by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar , allowing or encouraging Botrytis cinerea fungus to dehydrate the grapes or allowing the grapes to raisin either on the vine or on racks or straw mats. Often in these high sugar wines, the ...
She adds that people trying to cut down on alcohol or coffee can find a natural swap in Apothékary's Wine Down, a red wine-inspired tincture blended with L-theanine, California poppy, and tart ...
These wines are fortified to about 17.5 per cent alcohol to prevent the growth of flor, and the wines are aged oxidatively to produce Oloroso. // a double stroke indicates a wine that will be allowed to develop further before determining whether to use the wine for Amontillado or Oloroso. These wines are fortified to about 15 per cent alcohol. ///
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis