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Pomace Brandies
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] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The Story ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravity
In physics, gravity () is a fundamental interaction which causes mutual attraction between all things with mass or energy. Gravity is, by far, the weakest of the four fundamental interactions, approximately 1038 times weaker than the strong interaction, 1036 times weaker than the electromagnetic force and 1029 times weaker than the weak interaction. As a result, it has no significant influence at the level of subatomic particles. However, gravity is the most significant interaction between objects at the macroscopic scale, and it determines the motion of planets, stars, galaxies, and even light. On Earth, gravity gives weight to physical objects, and the Moon's gravity is responsible for sublunar tides in the oceans (the corresponding antipodal tide is caused by the inertia of the Earth and Moon orbiting one another). Gravity also has many important biological functions, helping to guide the growth of plants through the process of gravitropism and influencing the circ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or Liquor, spirits) include mead, made by fermenting Honey#Fermentation, honey and water, cider ("apple cider"), made by fermenting the Apple juice, juice of apples, and perry ("pear cider"), made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distillation
Distillation, or classical distillation, is the process of separation process, separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or Cracking (chemistry), cracking. Distillation may result in essentially complete separation (resulting in nearly pure components), or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In Chemical industry, industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquette
Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute. From pomace If water is added to the pomace remaining after grapes intended for wine production have been pressed, it is possible to produce a thin, somewhat wine-like beverage. The ancient Greeks and Romans used pomace in this way under the name ''lora'', and the product was used for slaves and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing. The production of piquette by poor farmers, or for consumption by farmhands and workers continued during the centuries, and is known to have been in practice as late as the mid-20th century. However, piquette seems to have been primarily associated with poor conditions, where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Concern
Alcohol Change UK is a British charity and campaign group founded in 1984 whose aim is to reduce the harm caused by alcohol. It is best known for its flagship awareness programs Alcohol Awareness Week and Dry January. History and organisation Alcohol Concern was founded in 1984. In 2007 it became one of the 24 founding member organisations of Alcohol Health Alliance UK, a coalition of medical, charity and campaign organisations related to alcohol. In April 2017, Alcohol Concern merged with Alcohol Research UK, and in November 2018 the merged group was named Alcohol Change UK. It is now recognised as a national agency on alcohol misuse for the UK. Since September 2017, the charity has been led by Chief Executive Officer Dr Richard Piper, previously of Roald Dahl's Marvellous Medicine Children's Charity. Fiyaz Mughal is chair of the trustees. Activities Annual campaigns In May 2012, Alcohol Concern began promoting Dry January, a national campaign in the UK for people to give u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Cider
Cider in the United Kingdom is widely available at pubs, off licences, and shops. It has been made in regions of the country where cider apples were grown since Roman times; in those regions it is intertwined with local culture. The UK is the largest producer of cider in Europe and has enjoyed a renaissance in the 21st century, with a greater diversity of producers, brands and consumers than ever before. History Since the early Roman era, dessert and cider apples had been spreading out of the Mediterranean and naturally would have eventually been brought to Gaul, a province of the Roman Empire after the defeat of Vercingetorix in 46 BC by Caesar, and Franconia, parts of which would have formed Magna Germania. Much later the northern part of Gaul, heavily populated by a mix of Gauls, Romans, and other Celts, became Normandy and the domain of the lords that grew apples on their fiefdoms. The Normans were most certainly a vector for the arrival of continental apples to England—the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ciderkin
Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water. Ciderkin is currently listed alongside Cheate bread and Butter on the "Bill of Fare" for the Plimoth Plantation 1627 Harvest Dinner with the Pilgrims. However, according to the Plimoth Plantation Food Historian, this is not true 17th century ciderkin; Plimoth uses the term to differentiate between modern pasteurized sweet cider, which is served to guests, and period hard cider. ''Stagecoach and Tavern Days'', written by Alice Morse Earle, describes a 16th-century New Hampshire settler proudly recounting "he made one barrel of cider, one barrel of water-cider, and one barrel of charming good drink" from his first apple crop of eight bushels. According to Earle: In ''Berkshire Stories'', by Morgan Bulkeley Morgan Gardner Bulkeley (December 26, 1837 – November 6, 1922) was an American politician, businessman, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a chemical stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Slaves
Slavery in ancient Rome played an important role in society and the economy. Besides manual labour, slaves performed many domestic services and might be employed at highly skilled jobs and professions. Accountants and physicians were often slaves. Slaves of Greek origin in particular might be highly educated. Unskilled slaves, or those sentenced to slavery as punishment, worked on farms, in mines, and at mills. Slaves were considered property under Roman law and had no legal personhood. Most slaves would never be freed. Unlike Roman citizens, they could be subjected to corporal punishment, sexual exploitation (prostitutes were often slaves), torture and summary execution. Over time, however, slaves gained increased legal protection, including the right to file complaints against their masters. One major source of slaves had been Roman military expansion during the Republic. The use of former enemy soldiers as slaves led perhaps inevitably to a series of ''en masse'' armed rebell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
