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Gentian Liqueur
Gentian liqueur (also known as Enzian, Gentian schnapps, or simply Gentian) is a clear liqueur produced using the roots of the gentian plant. It is typical of several regions of Italy, but especially Trentino and Alto Adige, as well as of parts of France, where it is called , which is produced by distilling a maceration of the roots of the gentian. The name ''genziana'' is also used for a digestif, typical of the Abruzzo region, in central Italy. It is also made with the roots of the gentian, but by steeping them in white wine, with no distillation. Production Gentian liqueur is produced from the maceration of the root of the gentian plant in alcohol, followed by distillation. Additional ingredients, such as other herbs and botanicals, are typically added after distillation. The resulting liqueur can be sweetened with the addition of sugar. Yellow gentian (''Gentiana lutea''), one species in the genus ''Gentiana'', is most commonly used. Less commonly, the roots from oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavaria
Bavaria, officially the Free State of Bavaria, is a States of Germany, state in the southeast of Germany. With an area of , it is the list of German states by area, largest German state by land area, comprising approximately 1/5 of the total land area of Germany, and with over 13.08 million inhabitants, it is the list of German states by population, second most populous German state, behind only North Rhine-Westphalia; however, due to its large land area, its population density is list of German states by population density, below the German average. Major cities include Munich (its capital and List of cities in Bavaria by population, largest city, which is also the list of cities in Germany by population, third largest city in Germany), Nuremberg, and Augsburg. The history of Bavaria includes its earliest settlement by Iron Age Celts, Celtic tribes, followed by the conquests of the Roman Empire in the 1st century BC, when the territory was incorporated into the provinces of Ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Overview Pasta, meat, and vegetables are central to the cuisine of Abruzzo. Chili peppers (Italian: ) are typical of Abruzzo, where they are called () for their spicy heat. Due to the long history of shepherding in Abruzzo, lamb dishes are common. Lamb meat is often paired with pasta. Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzese cuisine. Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level Geographical indications and traditional specialities in the European U ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suze (drink)
Suze () is a French brand of bitters flavored with the roots of the plant gentian, normally drunk as an apéritif. The brand is owned by Pernod Ricard. It is yellow in color with an ABV of 15% across Europe and a version bottled at 20% for the British market. History Suze was first put on the market under the name of Picotin in 1889 on the occasion of the Paris World Fair by Ferdinand Moureaux, who had inherited his family's distillery in Maisons-Alfort. The name was changed to Suze in 1898 and might either be related to Moureaux' sister in law Susanne Jaspert or to the river Suze in Switzerland, where Moureaux is said to have bought the recipe in 1885 or 1914. In 1912, Pablo Picasso depicted a bottle of Suze in his collage ''Verre et bouteille de Suze''.Suze website: Between the two World Wars, through intensive marketing (such as the sponsorship of the Tour de France The Tour de France () is an annual men's multiple-stage cycle sport, bicycle race held primarily in Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angostura Bitters
Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages, or less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label and yellow cap. ''Angostura'' is Spanish for "narrowing", the town of Angostura having been at the first narrowing of the Orinoco River. Beverages named "Angostura Bitter" or "Angobitter" are also offered from other brands (e.g., Riemerschmid, Hemmeter). Unlike the House of Angostura product, they contain angostura bark, possibly to justify the use of the word "angostura" in their names. History The recipe was developed as a tonic by Johann Gottlieb Benjamin Siegert, a German surgeon general in Simón Bolívar's army in Venezuela. Siege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genziana Liqueur
Genziana liqueur (), or simply ''genziana'', is a liqueur typical of several regions of Italy, especially Abruzzo (as well as of parts of France, where it is called ), which is produced by distilling a maceration of the roots of the ''Gentiana'' (''Gentiana lutea ''Gentiana lutea'', the great yellow gentian, is a species of gentian native to the mountains of central and southern Europe. Growth ''Gentiana lutea'' is an herbaceous perennial plant, growing to tall, with broad lanceolate to elliptic leaves ...''). The name ''genziana'' is also used for a digestif, typical of the Abruzzo region of Italy. It is also produced from the roots of the gentian but by steeping them in white wine rather than by any process involving distillation. See also * Gentian liqueur References Italian liqueurs Italian cuisine Cuisine of Abruzzo {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitters
A bitters (plural also ''bitters'') is traditionally an Alcoholic drink, alcoholic preparation flavored with botanical matter for a Bitterness (taste), bitter or bittersweet Flavoring, flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but lately are sold as digestifs, sometimes with herbalism, herbal properties, and as cocktail flavorings. Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary taste and thereby balance out the drink and make it more complex, giving it a more complete flavor profile. Ingredients The botanical ingredients used historically in preparing bitters have consisted of aromatic herbs, bark, roots, and/or fruit for their flavor and medicinal properties. Some of the more common ingredients are cascarilla, Cinnamomum aromaticum, cassia (Chinese cinnamon), gentian, Zest (ingredient), orange peel, and cinchona bark. Most bitters contain both water and ethanol, alcohol, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material (as in a coffeemaker). History The first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in ''The Canon of Medicine''. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference. Preparation techniques Infusion is a chemical process that uses botanicals (typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol. In this process, a liquid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rectified Spirit
Rectified spirit, also known as neutral spirits, rectified alcohol or ethyl alcohol of agricultural origin, is highly concentrated ethanol that has been purified by means of repeated distillation in a process called rectification. In some countries, denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", because in some countries (though not necessarily the same) the retail sale of rectified alcohol in its non-denatured form is prohibited. The purity of rectified spirit has a practical limit of 97.2% ABV (95.6% by mass) when produced using conventional distillation processes, as a mixture of ethanol and water becomes a minimum-boiling azeotrope at this concentration. However, rectified spirit is typically distilled in continuous multi-column stills at 96–96.5% ABV and diluted as necessary. Ethanol is a commonly used medical alcohol''spiritus fortis'' is a medical term for ethanol solutions with 95% ABV. Neutral spirits can be produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Column Still
A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns. Column stills can produce rectified spirit (95% alcohol by volume, ABV). Description The first column (called the analyzer) in a column still has steam rising and Wash (distilling), wash descending through several levels. The second column (called the rectifier) carries the Ethanol, alcohol from the wash, where it circulates until it can condense at the required strength. A column still is an example of a fractional distillation, in that it yields a narrow fraction of the distillable components. This technique is frequently employed in chemical synthesis; in this case, the component of the still responsible for the separation is a fractionating column. A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the ability to produce a higher concentration of alcohol in the final distillate, is its main adv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
