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Must Logo
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mosto
Avarengo is a red Italian wine grape variety that is grown in the Piedmont wine region of northwest Italy where it is a permitted blending component in the ''Denominazione di origine controllata'' (DOC) wines of Pinerolese. Here the grape is usually blended with Avanà, Neretta Cuneese and other local red Piemontese varieties.J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 69-70 Allen Lane 2012 History Ampelographers believe that the name ''Avarengo'' is derived from the Latin ''avaro'', which means "stingy" and is likely a reference to the vine's propensity to produce very low yields, even among young vines. The grape has had a long history growing in the Val Chisone region of the Cottian Alps and around the commune of Pomaretto in the Valle Germanasca with ampelographers believing that Avarengo likely originated somewhere between these areas. Evidence for a Piemontese origin of Av ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quercus Petraea
''Quercus petraea'', commonly known as the sessile oak, Cornish oak, Irish Oak or durmast oak, is a species of oak tree native to most of Europe and into Anatolia and Iran. The sessile oak is the national tree of Ireland, and an unofficial emblem in Wales and Cornwall. Description The sessile oak is a large deciduous tree up to tall, in the white oak section of the genus (''Quercus'' sect. ''Quercus'') and similar to the pedunculate oak (''Q. robur''), with which it overlaps extensively in range. The leaves are long and broad, evenly lobed with five to six lobes on each side and a petiole. The male flowers are grouped into catkins, produced in the spring. The fruit is an acorn long and broad, which matures in about six months. Comparison with pedunculate oak Significant botanical differences from pedunculate oak (''Q. robur'') include the stalked leaves, and the stalkless (sessile) acorns from which one of its common names is derived. It occurs in upl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England Journal Of Medicine
''The New England Journal of Medicine'' (''NEJM'') is a weekly medical journal published by the Massachusetts Medical Society. It is among the most prestigious peer-reviewed medical journals as well as the oldest continuously published one. History In September 1811, John Collins Warren, a Boston physician, along with James Jackson, submitted a formal prospectus to establish the ''New England Journal of Medicine and Surgery and Collateral Branches of Science'' as a medical and philosophical journal. Subsequently, the first issue of the ''New England Journal of Medicine and Surgery and the Collateral Branches of Medical Science'' was published in January 1812. The journal was published quarterly. In 1823, another publication, the ''Boston Medical Intelligencer'', appeared under the editorship of Jerome V. C. Smith. The editors of the ''New England Journal of Medicine and Surgery and the Collateral Branches of Medical Science'' purchased the weekly ''Intelligencer'' for $600 in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mosbolletjies
Mosbolletjies is a traditional Afrikaner or Cape Dutch sweet-bun or bread traditionally made in the wine producing areas of the Western Cape province of South Africa. The name is Afrikaans in origin and is a combination of ''mos'' (Afrikaans for partially fermented grape juice) and ''bolletjies'' (Afrikaans for "balls" or "buns"). Mosbolletjies can be dried to make rusks. The buns are typically served with tea or coffee. History The bun originated from French Huguenots refugees who settled the town of Franschhoek in 1688 and introduced viticulture to the region. Mosbolletjies were typically made during the wine making season when its key ingredient was readily available. Composition Traditionally grape must left over from the production of wine was used to as a leavening agent and added to dough. Spices such as aniseed are added and the mixed dough is then baked. In modern times grape juice and yeast are typically used instead of grape must. The dough of the buns are rol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moustalevria
Mustalevria ( el, μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. Moustokouloura, must biscuits or must cookies is the biscuit (cookies) version of it. Historical information and names Moustalevria originated in ancient Greece where it was known under the name ''oinouta'' ( el, οινούτα). During the Byzantine era it was called ''mustopita'' ( el, μουστόπιτα) or ''pastellos'' ( el, πάστελλος). Nowadays except from its standard name, moustalevria has alternative names that differ from place to place. E.g., it is also known as kefteria in Crete, kourkouta in Samos, palouzes in Cyprus and mustopitaΓ. Μπαμπινιώτη(2005), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 2005, p. 1129. in other regions. Preparation In order to produce mustalevria, grape must (the juice from pressed grapes before fermentation) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churchkhela
Churchkhela ( ka, ჩურჩხელა, ) is a traditional Georgian cuisine candle-shaped candy. The main ingredients of Churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape must, mulberry juice, or fruit juices and dried in the shape of a sausage. In eastern Georgia, churchkhela production begins with a condensed juice called tatara, made from must from local grapes in the areas of Kakheti, Kartli or Meskheti thickened with wheat flour. Wheat flour is also used for making condensed mulberry juice in the area of Samtskhe-Javakheti. Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia or Achara), and this condensed grape juice is called pelamushi. In Abkhazia, a region in the North Caucus Mountains of Georgia, it is known as "Аджинджук" ("Adzhindzhukhua" or "Ajinjuk")" in the local Abkhaz language and is touted as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soutzoukos
Churchkhela ( ka, ჩურჩხელა, ) is a traditional Georgian cuisine candle-shaped candy. The main ingredients of Churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape must, mulberry juice, or fruit juices and dried in the shape of a sausage. In eastern Georgia, churchkhela production begins with a condensed juice called tatara, made from must from local grapes in the areas of Kakheti, Kartli or Meskheti thickened with wheat flour. Wheat flour is also used for making condensed mulberry juice in the area of Samtskhe-Javakheti. Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia or Achara), and this condensed grape juice is called pelamushi. In Abkhazia, a region in the North Caucus Mountains of Georgia, it is known as "Аджинджук" ("Adzhindzhukhua" or "Ajinjuk")" in the local Abkhaz language and is touted as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moustalevria
Mustalevria ( el, μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. Moustokouloura, must biscuits or must cookies is the biscuit (cookies) version of it. Historical information and names Moustalevria originated in ancient Greece where it was known under the name ''oinouta'' ( el, οινούτα). During the Byzantine era it was called ''mustopita'' ( el, μουστόπιτα) or ''pastellos'' ( el, πάστελλος). Nowadays except from its standard name, moustalevria has alternative names that differ from place to place. E.g., it is also known as kefteria in Crete, kourkouta in Samos, palouzes in Cyprus and mustopitaΓ. Μπαμπινιώτη(2005), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 2005, p. 1129. in other regions. Preparation In order to produce mustalevria, grape must (the juice from pressed grapes before fermentation) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pekmez
Pekmez ( tr, pekmez, az, bəkməz/doşab) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time. Etymology Pekmez is etymologically Oghuz Turkic in origin and it was called ''bekmes'' in the past. The oldest written account of the word is recorded in 1073 dictionary ''Dīwān Lughāt al-Turk'' by Mahmud al-Kashgari. History Fruit molasses, , goes ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Defrutum
Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice, and adding sugar. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles. Names and etymology The ancient Greek name for grape syrup is siraios (σιραίος), in the general category of hepsema (ἕψημα), which translates to 'boiled'. The Greek name was used in Crete and, in modern times, in Cyprus. ''Petimezi'' is the name for a type of Mediterranean grape syrup. The word comes from the Turkish ''pekmez'', which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups. Vincotto (not to be confused with vino cotto) is the southern Italian term for grape syrup. It is made only from cooked wine grape must (mosto cotto), with no fermentati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bronze
Bronze is an alloy consisting primarily of copper, commonly with about 12–12.5% tin and often with the addition of other metals (including aluminium, manganese, nickel, or zinc) and sometimes non-metals, such as phosphorus, or metalloids such as arsenic or silicon. These additions produce a range of alloys that may be harder than copper alone, or have other useful properties, such as ultimate tensile strength, strength, ductility, or machinability. The three-age system, archaeological period in which bronze was the hardest metal in widespread use is known as the Bronze Age. The beginning of the Bronze Age in western Eurasia and India is conventionally dated to the mid-4th millennium BCE (~3500 BCE), and to the early 2nd millennium BCE in China; elsewhere it gradually spread across regions. The Bronze Age was followed by the Iron Age starting from about 1300 BCE and reaching most of Eurasia by about 500 BCE, although bronze continued to be much more widely used than it is in mod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy ( Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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