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Zivania
Zivania or zivana ( el, ζιβανία, ζιβάνα Turkish: Zivaniya) is a Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes. The name of zivania is derived from zivana ( el, ζίβανα) which means pomace in the Greek dialect of Cyprus. Zivania is colourless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. As defined by law, zivania shall not have more than 60% alcohol content. Zivania contains no sugars and has no acidity. History It is unknown when zivania was first produced in Cyprus. Some believe that the method of producing zivania, which resembles that of producing tsipouro, was brought to Cyprus by monks of Mount Athos in the 15th century while others believe that zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century. Evidence of its continu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mavro
Mavro ( el, μαύρο, meaning "black") is an indigenous red grape cultivated on the island of Cyprus. The grape takes its name from its dark colour. The Italian ampelographer, Count Giuseppe di Rovasenda refers to it in 1877 as Cipro Nero ''(Cyprus black)''. An ancient variety, its suitability to the hot Cypriot climate has made it the dominant cultivated vine on the island. It accounts for 70% of cultivated vines. Of note is that Mavro continues to grow on ancient rootstock unlike most mainland European grapes that are grafted on North American rootstock. This is a consequence of Cyprus’ escape from the phylloxera epidemic that had devastated most other European vineyards, in the 19th century. Mavrud is a Bulgarian wine with a similar name made from mavrud grapes. Recent genotyping has shown that these two varieties (Mavro and Mavrud) are not related. Mavro grapes are used in the production of several (predominantly red) local wines. Most notably however, Mavro is blen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cypriot Cuisine
Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France. Food preparation Frequently used ingredients are fresh vegetables such as zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ..., olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and Pulse (legume), pulses such as beans (for fasolada, fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, orange (fruit), oranges, Mandarin oranges, nectarines, Mespilus germanica, mespila, Blackberry, blackberries, Cherry, cherries, Strawberry, strawberries, ficus, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomace
Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols. History "Pomace" is derived from the Latin "pomum" (fruit and fruit tree). The English were the first to use the term "pomace" to refer to the byproduct of cider production. In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely available. This wine was made by adding water to pomace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pomace would retain some residual sugar after fermenting. Piquette The ancient Greeks and Romans used pomace to create a wine that lat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Marc
Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols. History "Pomace" is derived from the Latin "pomum" (fruit and fruit tree). The English were the first to use the term "pomace" to refer to the byproduct of cider production. In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely available. This wine was made by adding water to pomace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pomace would retain some residual sugar after fermenting. Piquette The ancient Greeks and Romans used pomace to create a wine that later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomace Brandy
Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but " grappa" in Italian and "bagaço" in Portuguese. In Spanish it is called orujo. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured. Production Pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during '' rosé'' wine vinification; the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baumé Scale
The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as ''degrees Baumé'', ''B°'', ''Bé°'' and simply Baumé (the accent is not always present). One scale measures the density of liquids heavier than water and the other, liquids lighter than water. The Baumé of distilled water is 0. The API gravity scale is based on errors in early implementations of the Baumé scale. Definitions Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at . Baumé degrees (light) was calibrated with 0°Bé (light) being the density of 10% NaCl in water by mass and 10°Bé (light) set to the density of water. Consider, at near room temperature: * +100°Bé (specific gravity, 3.325) would be among the ''densest'' fluids known (except some liquid metals), such as diiodomethane. * Near 0°Bé would be approximately t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pithos
Pithos (, grc-gre, πίθος, plural: ' ) is the Greek name of a large storage container. The term in English is applied to such containers used among the civilizations that bordered the Mediterranean Sea in the Neolithic, the Bronze Age and the succeeding Iron Age. Pithoi were used for bulk storage, primarily for fluids and grains; they were comparable to the drums, barrels and casks of recent times. The name was different in other languages; for instance, the Hittites used ''harsi-''. Secondarily, discarded pithoi found other uses. Like the ceramic bathtubs of some periods, the size of a pithos made it a convenient coffin. In Middle Helladic burials in Mycenae and Crete, sometimes the bones of the interred were placed in pithoi. The ancient Iberian culture of El Argar used pithoi for coffins in its B phase (1500–1300 BC). The external shape and materials were approximately the same: a ceramic jar about as high as a man, a base for standing, sides nearly straight or gene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Still
A still is an apparatus used to distill liquid mixtures by heating to selectively boil and then cooling to condense the vapor. A still uses the same concepts as a basic distillation apparatus, but on a much larger scale. Stills have been used to produce perfume and medicine, water for injection (WFI) for pharmaceutical use, generally to separate and purify different chemicals, and to produce distilled beverages containing ethanol. Application Since ethanol boils at a much lower temperature than water, simple distillation can separate ethanol from water by applying heat to the mixture. Historically, a copper vessel was used for this purpose, since copper removes undesirable sulfur-based compounds from the alcohol. However, many modern stills are made of stainless steel pipes with copper linings to prevent erosion of the entire vessel and lower copper levels in the waste product (which in large distilleries is processed to become animal feed). Copper is the preferred material ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsikoudia
''Tsikoudia'' ( el, τσικουδιά, tsikoudiá, literally "terebinth"), also often called '' raki'' ( el, ρακή, rakí) in the eastern part of Crete, is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. The pomace ferments for about six weeks in a tightly sealed barrel, and is then distilled. It is similar to ''tsipouro'' from mainland Greece, the rakı family, as well as al, rakia, es, orujo, it, grappa, french: marc, ka, chacha, pt, bagaceira, bg, ракия, rakiya, mk, ракија, rakija, sh, rakija / ракија (in Istria: ''grappa''), ro, tescovină. In the eastern part of Crete ''tsikoudia'' is commonly referred to as ''raki'', but apparently less so in the west. It is often produced at home in villages throughout Crete, and so the alcohol content varies by producer. Typically each Cretan vill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alembic
An alembic (from ar, الإنبيق, al-inbīq, originating from grc, ἄμβιξ, ambix, 'cup, beaker') is an alchemical still consisting of two vessels connected by a tube, used for distillation of liquids. Description The complete distilling apparatus consists of three parts: the "cucurbit" (Arabic: ; Greek: , ), the still pot containing the liquid to be distilled, which is heated by a flame; the "head" or "cap" (, ; Greek , ) which fits over the mouth of the cucurbit to receive the vapors, with an attached downward-sloping "tube" (, ); and the "receiver" (, ; , or , ) container. In the case of another distilling vessel, the retort, the "cap" and the "cucurbit" have been combined to form a single vessel. The anbik is also called the raʾs (head) of the cucurbit. The liquid in the cucurbit is heated or boiled; the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. A modern descendant of the alemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crete
Crete ( el, Κρήτη, translit=, Modern: , Ancient: ) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and Corsica. Crete rests about south of the Greek mainland, and about southwest of Anatolia. Crete has an area of and a coastline of 1,046 km (650 mi). It bounds the southern border of the Aegean Sea, with the Sea of Crete (or North Cretan Sea) to the north and the Libyan Sea (or South Cretan Sea) to the south. Crete and a number of islands and islets that surround it constitute the Region of Crete ( el, Περιφέρεια Κρήτης, links=no), which is the southernmost of the 13 top-level administrative units of Greece, and the fifth most populous of Greece's regions. Its capital and largest city is Heraklion, on the north shore of the island. , the region had a population of 636,504. The Dodecanese are located to the no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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