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Vranec
Vranac (), sr-Cyrl, Вранац; mk, Вранец, Vranec) is a red grape variety that originates from Montenegro. It is the most planted grape variety in Montenegro. It is believed to be closely related to Kratosija. Vranac is considered the most important grape variety in Montenegro and one of the most important in North Macedonia. It is also grown in regions of Dalmatia (in Croatia), Herzegovina, Kosovo and south Serbia. It has been protected as a Montenegrin geographical indication of origin since 1977. The single largest producer is Plantaže, based in the Montenegrin capital Podgorica, with Vranac planted on about two thirds of 2,300 hectares of vineyards in the Ćemovsko polje near Podgorica. Other major producers include Macedonian Tikveš and Stobi. Vranac berries are large and deeply colored, with its dark berries growing on moderately vigorous and very productive vines. The fruit is harvested by hand. Depending on the area, this harvest can begin from mid-Septe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Wine
North Macedonia produces wine on some of vineyards, and the production was 108,100 tonnes in 2008. There are also some additional of vineyards dedicated to table grapes. Red wine dominates the Macedonian wine production, with around 80 per cent. In contrast, within the European Union, "Macedonia" is a protected geographical indication (PGI) for wines produced in the Greek viticulture region of Macedonia. History While part of Yugoslavia, North Macedonia was a producer of wine and vodka. In the 1980s, it accounted for around two-thirds of the Yugoslav wine production. After the breakup of Yugoslavia, the wine production of the new country decreased dramatically, from 1.8 million hectoliters in the mid-1990s to 447,000 hl in 2002. Wine regions North Macedonia has three wine-growing regions: * Povardarie, in the valley of river Vardar, mostly around the towns of Negotino and Kavadarci. It is the most important region both in terms of quantity and wine quality. * Pčinja-Osogovo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Vranec
Macedonian most often refers to someone or something from or related to Macedonia. Macedonian(s) may specifically refer to: People Modern * Macedonians (ethnic group), a nation and a South Slavic ethnic group primarily associated with North Macedonia * Macedonians (Greeks), the Greek people inhabiting or originating from Macedonia, a geographic and administrative region of Greece * Macedonian Bulgarians, the Bulgarian people from the region of Macedonia * Macedo-Romanians (other), an outdated and rarely used anymore term for the Aromanians and Megleno-Romanians, both being small Eastern Romance ethno-linguistic groups present in the region of Macedonia * Macedonians (obsolete terminology), an outdated and rarely used umbrella term to designate all the inhabitants of the region, regardless of their ethnic origin, as well as the local Slavs and Macedo-Romanians, as a regional and ethnographic communities and not as a separate ethnic groups Ancient * Ancient Macedonians, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Tannins
Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids. They are oligomeric compounds, formed from catechin and epicatechin molecules. They yield cyanidin when depolymerized under oxidative conditions. See the box below entitled "Types of procyanidins" for links to articles on the various types. Distribution in plants Procyanidins, including the lesser bioactive / bioavailable polymers (4 or more catechines), represent a group of condensed flavan-3-ols that can be found in many plants, most notably apples, maritime pine bark, cinnamon, aronia fruit, cocoa beans, grape seed, grape skin, and red wines of ''Vitis vinifera'' (the common grape). However, bilberry, cranberry, black currant, green tea, black tea, and other plants also contain these flavonoids.USDA, August 2004USDA Database for the Proanthocyanidin Content of Selected Foods PDF summary accessed from main USDA pag Page accessed July 31, 2015 Procyanidins can also be isolated from ''Q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wines Of Bosnia And Herzegovina
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Varieties Of Serbia
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Wine
There are nearly 70,000 hectares of vineyards in Serbia, producing about 425,000 tons of grapes annually. The majority of Serbian wines are produced in local wineries. The Serbian wine industry is showing signs of significant growth, as evidenced by ''In Vino'', an annual international wine festival that has been held in Belgrade since 2004 on an annual basis. Also, since 2010, an annual international wine fair is held at the Belgrade Fair, named "Beo Wine Fair". As of 2019 Serbian wine production was in expansion. Harvest season in Serbia begins in July (first grapes for eating fresh) and ends in October (last grapes for wine making). History The history of wine-making in Serbia dates back to prehistory. Viticulture was rich during the Roman period. Wine has been part of Serbian culture since the establishment of statehood, especially during the reign of the Nemanjić dynasty (XII-XIV century), which encouraged and promoted viticulture. Former Yugoslavia was among the top-ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Varieties Of Montenegro
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Geor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montenegrin Wine
Montenegrin wine is wine made in the Balkan country of Montenegro. Many Montenegrin vineyards are located in the southern and coastal regions of the country. Montenegrin wines are made from a wide range of grape varieties including Krstač, Cabernet Sauvignon, Chardonnay and Vranac. Other indigenous cultivars include Bioka, Čubrica, Krstač, and Žižak. History Viticulture in Montenegro dates back to the Illyrians; relics of wine-making and wine-trading have been found in the necropolis of the coastal city Budva dating back to the 4th century BCE. Tombstones found in Montenegro were decorated with grapevines and wine motifs related to the Dionysian cult. Montenegro is considered the origin of the Kratošija (better known as Zinfandel) and Vranac grape varieties. The earliest reference to the Montenegrin variety Kratošija comes from the medieval statute of Budva, written in Italian, and dated 1426-1442 CE. Grape-growing and wine-producing regulations were introduced under the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine Grape Varieties
Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondary color (made from magenta and yellow) in the CMYK color model, and is the complementary color of cyan. Reds range from the brilliant yellow-tinged scarlet and vermillion to bluish-red crimson, and vary in shade from the pale red pink to the dark red burgundy. Red pigment made from ochre was one of the first colors used in prehistoric art. The Ancient Egyptians and Mayans colored their faces red in ceremonies; Roman generals had their bodies colored red to celebrate victories. It was also an important color in China, where it was used to color early pottery and later the gates and walls of palaces. In the Renaissance, the brilliant red costumes for the nobility and wealthy were dyed with kermes and cochineal. The 19th century brought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquorice
Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liquorice plant is an herbaceous perennial legume native to Western Asia, North Africa, and Southern Europe. Botanically, it is not closely related to anise or fennel, which are sources of similar flavouring compounds. (Another such source, star anise, is even more distantly related from anise and fennel than liquorice, despite its similar common name.) Liquorice is used as a flavouring in candies and tobacco, particularly in some European and West Asian countries. Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than per day of pure glycyrrhizinic acid, a liquorice component) may result in adverse effects, and overconsumption should be suspected clinically in patients presentin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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