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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] |
Passum
''Passum'' was a raisin wine (wine from semi-dried grapes) apparently developed in ancient Carthage (in now modern Tunisia) and transmitted from there to Italy, where it was popular in the Roman Empire. The earliest surviving instruction constitutes the only known Carthaginian recipe. It is a fragment from the Punic farming manual by Mago in its Latin translation by Decimus Junius Silanus (2nd century BC). It survives because it was summarised by Columella (1st century AD): Mago A recipe for ''passum'' was recorded in an agricultural manual by Mago, a Punic writer. The original Punic work is lost, but the recipe is quoted in a later Latin work, '' De Agricultura'' by Columella. Later, less detailed, instructions are found in other Latin and Greek sources. ''Passum'' was produced extensively in the eastern Mediterranean through the Roman period, and its popularity is referred to by Pliny the Elder in his ''Natural History''. Research indicates that it found popularity amongs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pentose
In chemistry, a pentose is a monosaccharide (simple sugar) with five carbon atoms. The chemical formula of many pentoses is , and their molecular weight is 150.13 g/mol.-Ribose . PubChem compound webpage, accessed on 2010-02-06. Pentoses are very important in . Ribose is a constituent of , and the related molecule, deoxyribose, is a constituent of DNA. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
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] |
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] |
Litre
The litre ( Commonwealth spelling) or liter ( American spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metres (m3). A cubic decimetre (or litre) occupies a volume of (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word ''litre'' is derived from an older French unit, the '' litron'', whose name came from Byzantine Greek—where it was a unit of weight, not volume—via Late Medieval Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI, despite it not being an SI unit The International System of Units, internationally known by the abbreviation SI (from French ), is the modern form of the metric system and the world's most widely used system of unit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi Seco Rosado Cava
SEMI is an industry association comprising companies involved in the electronics design and manufacturing supply chain. They provide equipment, materials and services for the manufacture of semiconductors, photovoltaic panels, LED and flat panel displays, micro-electromechanical systems (MEMS), printed and flexible electronics, and related micro and nano-technologies. SEMI is headquartered in Milpitas, California, and has offices in Bangalore; Berlin; Brussels; Hsinchu; Seoul; Shanghai; Singapore; Tokyo; and Washington, D.C. Its main activities include conferences and trade shows, development of industry standards, market research reporting, and industry advocacy. The president and chief executive officer of the organization is Ajit Manocha. The previous CEO was Dennis P. McGuirk, and before him, Stanley T. Myers. Global advocacy SEMI Global Advocacy represents the interests of the semiconductor industry's design, manufacturing and supply chain businesses worldwide. SEMI pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Enthusiast
Wine Enthusiast Companies is a New York based company that engages in the wine, e-commerce, information, education, events, media, and travel markets.Covel, Simona, ''The Wall Street Journal'' (October 2, 2008)Wine Enthusiast Looks to Win Over a Wider Audience/ref> Wine Enthusiast Companies was founded in 1979 by Adam and Sybil Strum. It is composed of Wine Enthusiast Commerce and Wine Enthusiast Media. Its magazine, ''Wine Enthusiast'', was founded in 1988 and offers information on wine and spirits, with reviews and articles on topics peripheral to wine, entertainment, travel, restaurants, and notable sommeliers. The magazine is published nine times a year; the company has an audience of 5.1 million consumers worldwide across all platforms. History After graduating from Rollins College, Adam Strum entered into the same profession as his father and became a wine salesman. The inspiration behind Wine Enthusiast Companies came from an instance when Strum and his wife, Sybil, lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lead(II) Acetate
Lead(II) acetate is a white crystalline chemical compound with a slightly sweet taste. Its chemical formula is usually expressed as or , where Ac represents the acetyl group. Like many other lead compounds, it causes lead poisoning. Lead acetate is soluble in water and glycerin. With water it forms the trihydrate, , a colourless or white efflorescent monoclinic crystalline substance. The substance is used as a reagent to make other lead compounds and as a fixative for some dyes. In low concentrations, it formerly served as the principal active ingredient in progressive types of hair colouring dyes. Lead(II) acetate is also used as a mordant in textile printing and dyeing, and as a drier in paints and varnishes. It was historically used as a sweetener and preservative in wines and in other foods and for cosmetics. Production Lead(II) acetate can be made by boiling elemental lead in acetic acid and hydrogen peroxide. This method will also work with lead(II) carbonat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conditum
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in '' De re coquinaria''. This ''conditum paradoxum'' includes wine, honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ..., pepper, mastic, laurel, saffron, date seeds and dates soaked in wine. In the Levant of the 4th-century CE, the main ingredients of ''conditum'' were wine, honey and pepper corns. Conditum was considered to be a piquant wine. A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient: Let eight scr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from republic to empire, and Roman economy#Trade and commodities">Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Süssreserve
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 of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
