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Must We Get Divorced
Must is freshly crushed Juice, 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 Filtration, filtered and Pasteurization, pasteurized, must is thick with Suspension (chemistry), particulate matter, Opacity, opaque, and comes in various shades of brown and purple. The name comes from the Latin ''vinum mustum''; . 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 in winemaking, Yeast is added to the juice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetness Of Wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, ''The Taste of Wine''. History ''Vintage: The Story of Wine'', a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), the Roman Republic (50927 BC), and the Roman Empire (27 BC476 AD) until the fall of the western empire. Ancient Rome began as an Italic peoples, 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 controlled the Italian Peninsula, assimilating the Greece, Greek culture of southern Italy (Magna Graecia) and the Etruscans, Etruscan culture, and then became the dominant power in the Mediterranean region and parts of Europe. At its hei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be Ethanol fermentation, fermented by the brewing yeast to produce ethanol, alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouting, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashing, mashed by mixing it with hot water, and then steeping, steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mead
Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet. Mead that also contains spices is called (), and mead that contains fruit is called melomel. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organoleptic
Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses—including taste, sight, smell, and touch. In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-borne pathogens that cause food poisoning. Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ... studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quercus Petraea
''Quercus petraea'', commonly known as the sessile oak, Welsh 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. File:Divljanski stari hrast.jpg, Old sacred oak ( zapis) in Divljana, Serbia File:Quercus petraea 02.jpg, Shoot with leaves and acorn File:Eglinton fish pond island inosculated Q. petraea.JPG, An inosculated tree File:Sessile O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balsamic Vinegar Of Modena
Balsamic vinegar of Modena (BVM; , ABM) is a protected geographic indication variety of balsamic vinegar. It is produced according to various recipes. The PGI production regulations leave plenty of leeway, allowing the use of grape must (even if it is not from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar between 10 and 80%. The use of caramel is allowed, up to 2%. Reading the tag can provide useful information on the ingredients used and the processing methods. Withdrawal and refilling, as used in making traditional balsamic vinegar, are not required; the ingredients, once mixed, must be kept in wood containers for a duration of at least 60 days. If the product is kept there for 3 years or more it is labeled "invecchiato" ('aged'). The balsamic vinegar of Modena gained the PGI label on 3 July 2009. The requirements for the much more expensive PDO Traditional Balsamic Vinegar are different and more restrictive; it must contain o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Balsamic Vinegar
Traditional balsamic vinegar () is a type of balsamic vinegar produced exclusively in the Italian ''comuni'' of Reggio Emilia and Modena, in Emilia-Romagna. Unlike inexpensive Balsamic Vinegar of Modena (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and protected under the European protected designation of origin (PDO) system, fetching higher prices (BVM has lesser protection under the European protected geographical indication (PGI) system). Although the names are similar, TBV and the inexpensive imitation BVM are very different. History A comprehensive study of the original production procedures, the ageing conditions, and the sensory profile is not available. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge. The art of cooking the must of grapes dates back to the ancient Romans: it was used both as a medicine and in the kitchen as a sweetener and condiment. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balsamic Vinegar
Balsamic vinegar () is a dark, concentrated, intensely flavoured vinegar made wholly or partially from Must, grape must: freshly crushed grape juice with all the skins, seeds, and stems. Etymology The Italian language, Italian word (from Latin , from Greek , ) means 'balsam-like' in the sense of "restorative" or "curative"; cf. English 'balm'. Ultimately from Ancient Hebrew-Phoenician ( or , IPA [baːˈɬaːm]), the name means 'perfume or spice', with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as Voiceless dental and alveolar lateral fricatives, [ɬ]. History The term ''balsamico'' in "balsamic vinegar" originates from the Latin word ''balsamum'' and the Ancient Greek, Greek word ''βάλσαμον'', both conveying the idea of something "restorative" or "curative". The practice of cooking grapes can be traced back to Ancient Rome, ancient Roman times, where it was valued both as a medic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
