DOCSLIB.ORG

Absinthe 276 Acetal 224, 266, 373, 375 Acetic Acid Bacteria 77, 91, 103

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Absinthe 276 Acetal 224, 266, 373, 375 Acetic Acid Bacteria 77, 91, 103 Index absinthe 276 measurement 270, 294 acetal 224, 266, 373, 375 removal by evaporation 355 acetic acid bacteria 77, 91, 103, 114, 152, toxicity 38 175, 326, 370 wine 398 acetoin 43, 49 alcohol-free beer 57 acetolactate 52, 55 ale yeast 32, 369 Acetomonas 326 ale 47 acid Burton-type 46 total 269 aleurone 3,9, 12, 16-17 unsaturated 37, 42, 365 Allier oak 217 acidity 174, 213, 232 amber malt 365 titratable 106, 123, 131, 139, 172, 188, amelioration of must 105 199 American oak 261,264,378 volatile 175, 179, 199 American standard barrel 262 acquired alcohol 159 amino acids 2, 21, 23, 39, 55, 129, 256, acrolein 29, 266, 373 365 activated carbon 342, 372 amino nitrogen 145 active dried yeast 79, 110, 215 Amontillado 175, 180, 183 active oxidation 104 amygdalin 29, 368 acyl CoA 41, 87 amylase 19,21,47-48, 51-52, 60, adjuncts 19, 45, 50, 73, 76 249-250, 268 adulteration errors 386 amyloglucosidase 52 addition of alcohol 398 amyloglucosidase gene 52 addition of organic acids 402 amylolytic yeast 52 addition of sugar 394 amylopectin 4, 6, 8 addition of synthetic flavours 404 amyloplasts 6 addition of water 394 amylose 4,8 aeration 376, 40, 42 afiada system 176-180 wine 150--151 analyser 256, 257 aerobic fermentations 370 analysis aerogel 339 of alcohol 294 age, wine 177,193 of flavoured spirits 294 age class, Cognac 226 anethole 279, 293, 299, 404 aging see maturation Anethum graveolens 292 agricultural alcohol 275, 277, 285 angelica 287, 297, 367 aguardiente 277,283 animal feed 73, 259 air-drying (seasoning) 379 anis 275-276, 279, 283, 305 akavit 292 anise 276, 279, 292, 367 see also aquavit aniseed 275, 277, 279, 292-293, 297, 299, akvavits 283 404 albariza 170 anthocyanin 24-25, 126, 129-131, albumin 9, 17 133-134, 138, 141, 143, 147, 150--151, 154, alcohol 192,403 acquired 159 polymerization 150 agricultural origin 275,277,285 anthocyanin-3-glucosides 403 beet 395, 398-399 anthocyanogens 365 change during maturation 222, 263, antifreeze 387 265 apiculate fermentation 87 for gin 287 Apiculatus-ton 80 414 INDEX appellation areas, Armagnac 230 see also cask apple 22-28 Bartlett pears 367 classification 69 Bas-Armagnac 230,231 concentrate 67-72 batch dessert 69, 72 cooking 286 wine 68 distillation 253 apricot brandy 368 mashing 250 aquavit 275, 277, 292 rectification 243 Aquitaine 229 still 250, 253 arabinans 91 Bayonne 229, 230 arabinose 14 beer arabinoxylans 13 alcohol-free 57 Archangelica officinalis 287 aroma 365 Armagnac column 286 appellation areas 230 flavour 364 aroma 239 green 329 cooler 232-233 Kaffir 51 designations 241 Iambic 369 distillation 232-234 light 57 vintage 241 low alcohol 55-59 Arminius 229 maturation 55 aromatic acids 266 pasteurisation 347 aromatic aldehydes 222, 240, 380 recovery 353 arrope 183 reduced alcohol 57 ascorbic acid 84, 90, 101, 104, 112, 113, stability 325 141,327 still 257 aserpia 172 suspended solids 329 Aspergillus 103 beet astringency 24, 71, 74, 85-86, 138, alcohol 395,398-399 150-151,222,364-365,375-376,378 molasses 286 astringent phenolics 375 sugar 395 Auslese 97 bell pepper autolysis 39, 43, 54, 60, 81, 114, 179, aroma 363 370 character 25 autovinifier 189, 199 bentonite 76,88, 109, 111, 115-116, 184, 341 Bacillus 327 benzaldehyde 29, 129,368,406 Bacillus subtilis 52 benzoic acid 24 Baco 22 A 231 benzyl acetate 368 bacteria, immobilized 149 benzyl alcohols 368 bacterial inoculum 82 berry aromas 362 bacterial nutrition 149 biotechnology 406 bacteriocin 147, 149 bitterness 71, 74, 85, 86, 364-365, 375, Bailey's Original Irish Cream 302 378 Baixo Corgo 185 bittersweet flavours 88 Barbera 121 black currant 28, 326, 403 barley 2,45, 51, 248, 249 black malt 365 alcohol 398 black pepper aroma 362-363 cyanogenic glycosides 256 blackthorn 291 dormancy 16 Blanc rame 209 varieties 49, 249 blenders 267 viability 16 blending 89, 168, 194-195,200,224,240, water sensitivity 16 263, 266-267 Barnyard aroma 379 high-gravity beer 343 barrel materials 247 construction 217 wine 115 fermentation 113-114, 370 boar taint 93 size 217 bodega 176, 180 INDEX 415 boiler CAM 390 Armagnac 232 Canadian regulations 247 continuous 54 Canadian whiskies 263 boiling, wort 48, 53, 364 Candida 33, 79, 169 Boise 245 Candida pulcherrima 78 Bois Ordinaires 209 candle filters 331, 350 bonne chaulfe 217 cane sugar 395 Bons Bois 209 cane molasses 286 Bordeaux 229-230, 395-397 Canteiro 200 Borderies 209 caramel 46, 182,240,245,247, 309,402 botanicals 367 caraway 275, 277, 279, 292, 367 Botrytis cinerea 98, 103, 117, 141 carbohydrate metabolism 34 bottle-matured wines 193 carbon 389, 390 bottling, of wine 117 activated 342, 372 bottom fermenting 32, 47 natural isotope ratio 388 boulbenes 230 carbon-14 296,407 bouquet, fermentation 368 carbonation 350 bourbon 257, 261-262 carbon dioxide 39, 128-129, 146-147, Bourgogne 98, 397 253, 259, 286, 350 boxwood 364 exposure limit 146 brands 301 recovery 352 gin 281 carbonic maceration 124-125, 128 liqueurs 302, 304 carboxymethyl cellulose 116 vodka 283 cardamom 287, 367 brandy 235,242,363,367,407 cardboard aroma 326, 374 grain 248 Carignan 121, 130, 134 wine 398-399 carotenoids 363 bready flavour 93 cartridge filter 350 Brettanomyces 93, 152,369 Carvum carvi 292 brewers' yeast 47,253 Casa do Douro 185 brewing, high-gravity 42, 59, 342 casein 116 Brimstone process 117 cask brouillis 217 charring 217,222,264, 380 browning reactions 116 reuse 264 bubble cap 233 sherry 262 plates 257 stave thickness 217 Burgundy 98, 397 surface-to-volume ratio 265 burning, in still 250 type 261-263 Burton-type ale 46 wine-seasoned 262 butanediol 43, 49, 234, 239 wine-treated 262, 265 buttery flavours 88, 98, 370 cask ales 352 butts 262 Cassis 305, 364 by-products 259, 286 castalagin 240 catabolite repression 34 C3 plant 395 catechin 23, 25, 133, 365 C3 products 390 cat urine aroma 364, 374 C4 sugars 390 cell Cabernet Franc 121 membrane 41 Cabernet Sauvignon 25, 103, 121, 126, wall 11-12, 16,21,26 129-134, 150, 362-363, 379 cellar 176 Cabernet wines 377 fermentation 146 cadmium sulphate 112 master 217,225 calcium 21 cellobiose 12 calcium carbonate 140, 170--171 cellulase 28, 52 calandria 53 cellulose 4, 12, 26, 239, 264, 331 California 397 centrifuge 353 Calvados flavor 367 decanter 354 Calvin C3 390 ceramic candle filter 350 416 INDEX cereals 248, 268 cold Champagne 39 conditioning 327, 336 Champagne ciders 90 contact 60 Chapeau blanc 74 cook 252 Chapeau brun 74, 80 maceration 127 chaptalisation 199,391, 394 settling 109 Chardonnay 98,99, 103, 111, 114,363, soaking 127 375 stabilisation 107, 115, 196 Charente 208, 230 stability 116, 201 distillation 215 sterilisation 347 still 243 Colheita 195 charring 217, 222, 264, 380 Colheitalotes 194 checked fermentation 60 Colombard 209, 231 chemometrics 397 color corriente 183 cherry 29, 403 color macetilla 183 flavour 406 color remendado 183 chill haze 92, 328, 347 colour 74-75, 125, 192,402 Chios 293 cider 84 chiral structure 402, 406 liqueurs 309 chitosan 88 wine 129, 182 chlorogenic acid 23, 72, 88 colour wines 181 chocolate malt 46, 365 colouring substances, detection 402 cider column 233, 256 apples 23, 69 beer 286 Champagne 90 distillation 232, 250 colour 84 still 256, 259 English 81 commercial denominations, Cognac 226 flavour 85-87 composition French 67 brandy 245 German 68 cider fruit 71 hard 66 liqueurs 309, 310 haze 342 must 213 orchards 70--71 oak 377 research 68 spirit 234 sickness 90 whisky 270 styles 67, 68 compounded ~n 278,287,289 taints 92 compte d'age 226,241 white 67 concentrated apple juice 67 Cima Corgo 185, 188 Concord 28 cinnamon 287, 367 condenser 233, 253 cinnamic acid 24 conditioning cis-3-hexenol 209 cold 327, 336 citral 406 warm 327,353 citramalic acid 23 coniferaldehyde 222, 240, 264 citric acid 113, 402 coniferyl alcohol 377 citrusflavour 406 Consejo Regulador 170 clarification 105, 149, 153, 196, 201 construction, barrel 217 classification, cider apples 69 consumption climate 170,186,197,230 fortified wine 161 cocktail 306,311 gin 276 coenzyme-A 41, 87 liqueurs 301-302 Coffey or Patent still 256, 259 contact time 131 Cognac continuous age 226 belt press 74 authenticity 399, 401-402, 407 cooker 286 flavour 373, 378 distillation 230, 256-257, 286 geographical area 208,215 fermentation 54-55 Cointreau 304 rectifier 242 INDEX 417 still 232, 256, 372, 373 whisky in EU 247 wine press 232 whisky in USA 247 wort boiling 54 De Kuyper 304 conversion 252 delphinidin 129, 403 cooking 250 demister 257 batch 286 depth cartridge filter 350 cold 252 designer drinks 67 continuous 286 deterioration, flavour 327 cooler, Armagnac 232-233 deuterium 390, 407 cooling 146 distribution 393 cooper 217 Deux-Sevres 208 coopering techniques 222 dextrinase 21 copper 232, 234, 242, 253, 256, 266, 286, dialysis 59 289,373 diastatic casse 112 activity 268 still 230 power 249,268 sulphate 112 strains of yeast 34 Corgo River 185 diatomaceous earth 329 coriander 287,297,367 dichloramino acids 256 Coriandrum sativum 287 diethyl mercaptan 112 corn 45, 248-252 digestifs 306 sugar 395 dihydrochalcones 23 coumaric acid 373 diketones 43 coumarin 279 dill 292 crassulaic acid pathway 390 dilution with water, detection 393 cream, liqueurs 301-302, 305, 310, dimethyl dicarbonate 154 311 dimethyl disulphide 266 cream sherry 182 dimethyl sulphide 44, 48, 265, Creme de Cassis 307 365 criaderas 176-177 dimethyl sulphoxide 44, 265 crossflow membrane filtration 336-356 dimethyl trisulphide 266 cru 208 dioxolane 88 crushing 104, 124 diphenols 375 equipment 124, 188 discriminant analysis 398, 405 crusted port 196 distillation 58, 232, 242, 270, 371-372, crystallinity, starch 6 386 cut points
Load more

Recommended publications
  • Producers, Sellers, and Drinkers Studies of Noncommercial Alcohol in Nine Countries © International Center for Alcohol Policies, 2012
    MONOGRAPH Producers, sellers, and drinkers Studies of noncommercial alcohol in nine countries © International Center for Alcohol Policies, 2012 The International Center for Alcohol Policies (ICAP; www.icap.org) is a not-for-profit organization supported by major international producers of beverage alcohol. Established in 1995, ICAP’s mission is to promote understanding of the role of alcohol in society and to help reduce harmful drinking worldwide. ICAP’s efforts to foster dialogue and partnerships in the alcohol policy field are shaped by its commitment to pragmatic and feasible solutions to reducing harm that can be tailored to local and cultural considerations and needs. ICAP has been recognized by the United Nations Economic and Social Council (UN ECOSOC) as a non-governmental organization in Special Consultative Status. International Center for Alcohol Policies (ICAP) 1519 New Hampshire Avenue, NW Washington, DC 20036 USA Phone: +1.202.986.1159 Fax: +1.202.986.2080 www.icap.org Global Actions on Harmful Drinking is a consortium of initiatives dedicated to helping reduce the harmful use of alcohol. This work is the result of a collective commitment made by the chief executives of major international beverage alcohol producers to make a signifi- cant effort to address harmful drinking through a combination of global and local actions, with an emphasis on low- and middle-income countries. The Global Actions on Harmful Drinking initiatives are being coordinated by ICAP. For more information about Global Actions on Harmful Drinking, please visit www.global-actions.org or e-mail [email protected] Suggested citation for this publication is as follows: International Center for Alcohol Policies (ICAP) (Ed.).
    [Show full text]
  • Trade Marks Inter Partes Decision O/327/19
    O-327-19 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. 3281046 BY EVANS GROUP HOLDING COMPANY LIMITED TO REGISTER THE TRADE MARK: Lord Nelson FOR GOODS AND SERVICES IN CLASSES 32 and 33 AND IN THE MATTER OF OPPOSITION TO ITS REGISTRATION UNDER NO. 412571 BY HEAVEN HILL DISTILLERIES, INC. Background and pleadings 1) On 8 January 2018 Clare Joanne Evans applied to register the following trade mark for goods and services in Classes 32 and 33: Lord Nelson The application was published for opposition purposes on 2 February 2018. During the course of these proceedings an amendment to the specification in Class 32 was accepted, so that the specification of the opposed mark in Classes 32 and 33 now stands as shown in the Annex to this decision. 2) The application is opposed by Heaven Hill Distilleries, Inc. (“the Opponent”). The opposition, which is directed against all the goods applied for, is based upon section 5(2)(b) of the Trade Marks Act 1994 (“the Act”), for the purposes of which the Opponent relies upon the following EU trade mark registrations for the following respective marks and goods: EU 16756652 ADMIRAL NELSON’S Class 33: Spirits; rum. EU 14329254 2 Class 33: Spirits; rum. 3) EU 16756652 was filed on 22 May 2017 and registered on 5 September 2017. EU 14329254 was filed on 02 July 2015 and registered on 15 October 2015. The significance of these respective dates is that (1) both the Opponent’s marks constitute earlier marks in accordance with section 6 of the Act, and (2) they are not subject to the proof of use conditions contained in section 6A of the Act, their respective registration procedures having been completed less than five years before the publication of the Applicant’s mark.
    [Show full text]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]
  • Muse of Mixology - Rum Historian - Rum in the News - Mother’S Day Rum University 6
    ® GotMAY 2018 FRO M THERum? GRASS TO YOUR GLASS, SINCE 2001! COOKING WITH RUM - AngEL’S SharE - CIGAR & Rum - MUSE OF MIXOLOGY - RUM HISTORIAN - RUM IN THE NEWS - MOTHER’S DAY RUM UNIVERSITY 6 10 22 38 44 Got Rum? May 2018 - 2 CONTENTS MAY 2018 5 FROM THE EDITOR 6-9 THE ANGEL’S SHARE - RUM REVIEWS 10-11 COOKING WITH RUM 12-13 RUM UNIVERSITY LABORATORY 14-21 MOTHER’S DAY SPECIAL 22-25 THE MUSE OF MIXOLOGY 26-27 THE RUM UNIVERSITY LIBRARY 28-31 RUM AND GLASSWARE 34-37 THE RUM BIOGRAPHY 38-41 THE RUM HISTORIAN 44-47 RUM IN THE NEWS 48-51 CIGAR AND RUM paIRING 14 48 Got Rum? May 2018 - 3 Got Rum?® Printed in the U.S.A. A publication of Rum Runner Press, Inc. Hutto, Texas 78634 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2018 by Rum Runner Press, Inc. All rights reserved. May 2018 Editor and Publisher: [email protected] Executive Editor: [email protected] Cigar and Rum: [email protected] Angel’s Share: [email protected] Rum Historian: [email protected] Rum in the News: [email protected] Cooking with Rum: [email protected] Webmaster: [email protected] Director of Photography: [email protected] If you would like to submit news or press releases, please forward them to: [email protected] You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at: WWW.GOTRUM.COM The printed version of “Got Rum?” is produced with FSC-certified paper, which means it is from responsibly managed forests and verified recycled sources.
    [Show full text]
  • Beverage Menu
    Beverage Menu Nothing pairs as perfectly with a view of our nation’s capital than an inspirational beverage. As you’ll see on the following pages, our bever- age menu offers a collection of hand-picked selections that focus on the people behind the product. Shining a spotlight on the Mid-Atlantic’s community of distillers and brewers, our featured cocktails showcase just a taste of the region’s exquisite spirits, and our draft beers are mostly hand crafted in some of the area’s top breweries, while our wine list offers up something a little different: an array of esoteric selections, all of which were brought to life by inspirational women in wine. We’re also excited to share that the garnishes in your cocktails come from an extremely nearby source: the SUMMIT rooftop planter garden featuring herbs and edible flowers. Please enjoy our unique offerings and if you’d like to learn more about the creators of these selections, please click on the hyperlinked text in each menu item. Featured Cocktails New Perspectives Green Hat Gin, Cocchi Torino, Vanilla Rose Syrup, Fresh Lemon Juice, Tonic $20 Modernist Rosemary Infused Belmont Farm Virginia Bourbon Whiskey, Fresh Lemon Juice, Honey Syrup, Prosecco $22 Capital View Maggie’s Farm Dark Rum, Maggies Farm Falernum, Rooftop Thyme $17 Spritz Thyme Kettle One Vodka Chareau, Cucumber, Mint, Rooftop Thyme $18 Cocktails on Tap Frozé Fire Paloma Aperol Spritz Rosé wine, El Tesoro Tequila, Riondo ripe strawberries, Chacho Aguardiente Prosecco, Aperol peaches, vodka (jalapeno infused), grape- fruit, lime,
    [Show full text]
  • Alcohol Use During the COVID-19 Pandemic in Latin America and the Caribbean
    Alcohol Use during the COVID-19 pandemic in Latin America and the Caribbean 8 September 2020 Introduction Alcohol is a major risk factor for mortality and morbidity in the Region of the Americas. Alcohol consumption levels in the Region are higher than the global average, while abstention rates for both men and women are consistently lower. In terms of the burden of disease, alcohol caused approximately 379,000 deaths (6.5% of all deaths), and over 18.9 million disability-adjusted life-years in the region of the Americas in 2016 (1). Men drink more and more often compared to women, although women seem to be increasing their consumption at a faster rate than men (2). As the COVID-19 pandemic spread to all countries in the Americas, governments ordered the mandatory closure of all non-essential services and businesses (3). National quarantines, curfews, and shelter-in- place policies were implemented to decrease the spread of the virus. The scope of essential or priority services varied among countries and jurisdictions, but in general, any service, facility, or activity deemed necessary for the safety or security of the public or specific groups, was considered essential. In some countries, liquor stores were considered essential, while other countries completely banned the sale of alcoholic beverages (4, 5). Most jurisdictions have closed bars, restaurants, casinos, night clubs, and canceled festivals, concerts, and other celebrations often sponsored by the alcohol industry and in which alcohol consumption was prevalent. As expected, alcohol consumption shifted from public and licensed premises to homes (6). Alcohol is often used for socialization and by some to cope with difficult emotions.
    [Show full text]
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
    [Show full text]
  • Everything You Never Wanted to Know About Spanish Wines (And a Few Things You Did) John Phillips Wacker University of South Carolina - Columbia, [email protected]
    University of South Carolina Scholar Commons Senior Theses Honors College Spring 2019 Everything You Never Wanted to Know About Spanish Wines (and a Few Things You Did) John Phillips Wacker University of South Carolina - Columbia, [email protected] Follow this and additional works at: https://scholarcommons.sc.edu/senior_theses Part of the Basque Studies Commons, European Languages and Societies Commons, Food and Beverage Management Commons, and the Spanish and Portuguese Language and Literature Commons Recommended Citation Wacker, John Phillips, "Everything You Never Wanted to Know About Spanish Wines (and a Few Things You Did)" (2019). Senior Theses. 277. https://scholarcommons.sc.edu/senior_theses/277 This Thesis is brought to you by the Honors College at Scholar Commons. It has been accepted for inclusion in Senior Theses by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. 1 Thesis Summary The Spanish wine scene is incredibly diverse, and an immense number of different wines are made in the country. Likewise, Spain is incredibly rich in culture, with a wide array of languages, histories, cultures, and cuisines found throughout the nation. The sheer number and variety of Spanish wines and the incredible variety of cultures found in Spain may be daunting to the uninitiated. Thus, a guide to Spanish wine and culture, which not only details the two but links them, as well, may prove very helpful to the Spanish wine newcomer or perhaps even a sommelier. This thesis-guide was compiled through the research of the various Denominaciones de Origen of Spain, the history of Spain, the regions of Spain and their individual histories and cultures, and, of course, the many, many wines of Spain.
    [Show full text]
  • [email protected] 27 Apr 2018 [email protected] 27 Apr 2018 [email protected] 27 Apr 2018
    [email protected] 27 Apr 2018 [email protected] 27 Apr 2018 [email protected] 27 Apr 2018 Índice Introducción……………………………………………………………………………..1 Conceptos Básicos………………………………………………………………………1 ¿Qué es el Pisco?...............................................................................................................3 ¿Por qué Pisco?.................................................................................................................3 ¡Un poquito de historia!…………………………………………………………………3 Regiones Productoras…………………………………………………………………..6 Uvas Pisqueras…………………………………………………………………………..6 Tipos de Pisco…………………………………………………………………………...6 ¿Cómo se hace el Pisco?...................................................................................................7 Denominación de Origen… ¿qué es eso?.......................................................................9 ¿Cómo disfrutar el Pisco?...............................................................................................10 ¡No te olvides de esto!....................................................................................................11 Bibliografía……………………………………………………………………………...12 [email protected] 27 Apr 2018 Pisco para Principiantes Héctor Tuesta Rivera Pisco para Principiantes Introducción ¿Alguna vez leíste un libro o un artículo que hablaba sobre Pisco y no entendiste nada? ¡Yo también! Es por eso que decidí escribir este ebook. Lo hice pensando en todas aquellas personas que quieren aprender un poco más sobre esta bebida por puro placer,
    [Show full text]
  • “Pisco: La Uva De La Discordia...”
    “Pisco: la uva de la discordia...” Perú y Chile se enfrentaron en 1879 en la llamada “Guerra del pacifico” en la cual Perú fue derrotado por los chilenos perdiendo parte de su territorio. Por decreto, con Fuerza de Ley Nº 181 de 16 de mayo de 1931, se crea la denominación de origen “Pisco” en Chile, mientras que por Decreto Supremo N° 001-91-ICTI/IND de enero de 1991, Perú reconoce oficialmente el Pisco1 como denominación de origen peruana, para los productos obtenidos por la destilación de vinos derivados de la fermentación de uvas frescas. En la década de los 90’s Chile solicito ante la Organización Mundial de la Propiedad Intelectual (OMPI)2 les sea reconocida la denominación de origen de esta bebida dentro de la clasificación 333 y del Arreglo de Lisboa4. A partir de entonces ambas naciones se disputarían la denominación de origen con argumentos legales, históricos, culturales y económicos. Posteriormente las dos naciones sudamericanas se enfrascaron en una nueva guerra denominada la “Guerra del Pisco”. Tanto chilenos como peruanos pretendían reivindicar sus posturas con posiciones nacionalistas que a pesar de mantener un fluido y significativo comercio bilateral, no olvidan el pasado bélico y de confrontaciones nacionalistas entre ambas naciones. El gobierno peruano sabe que detrás de este producto hay un fuerte interés nacional y económico que deberá arrebatar a Chile o de lo contrario renunciar o compartir este derecho con su vecino… Un poco de historia La Guerra del Pacífico fue un conflicto armado que ocurrió entre 1879 y 1883 en el cual se enfrentaron la República de Chile contra las Repúblicas del Perú y de Bolivia.
    [Show full text]
  • La Industria Del Aguardiente En Venezuela Durante El Siglo XVIII: Producción, Control Y Represión Revista Venezolana De Economía Y Ciencias Sociales, Vol
    Revista Venezolana de Economía y Ciencias Sociales ISSN: 1315-6411 [email protected] Universidad Central de Venezuela Venezuela Rivas C., Yelitza C. La industria del aguardiente en Venezuela durante el siglo XVIII: producción, control y represión Revista Venezolana de Economía y Ciencias Sociales, vol. 16, núm. 3, septiembre-diciembre, 2010, pp. 165-175 Universidad Central de Venezuela Caracas, Venezuela Disponible en: http://www.redalyc.org/articulo.oa?id=17731133010 Cómo citar el artículo Número completo Sistema de Información Científica Más información del artículo Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Página de la revista en redalyc.org Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Rev. Venez. de Econ. y Ciencias Sociales, 2010, vol. 16, nO 3 (sep.-die.), pp. 165-175 LA INDUSTRIA DEL AGUARDIENTE EN VENEZUELA DURANTE EL SIGLO XVIII: PRODUCCiÓN, CONTROL Y REPRESiÓN Yelitza C. Rivas C. El aguardiente y las bebidas estimulantes constituyeron para las autoridades coloniales un rubro económico de importancia, por los impuestos que genera­ ban, lo que implicaba al mismo tiempo una atención particular al control de su elaboración y distribución. Pero, también, hay un aspecto relacionado con el orden público, ya estas bebidas causaban efectos no deseados sobre la con­ ducta de los consumidores, los cuales bajo sus efectos alteraban el orden públi­ co, lo cual implicaba el intervención de las autoridades religiosas y civiles.' Nuestro objetivo es reconstruir la irrupción del aguardiente en el panorama hispanoamericano con la llegada de los conquistadores, para luego abordar cómo en la Provincia de Venezuela, durante el siglo XVIII, el uso del aguardien­ te y otras bebidas estimulantes, articularon un modo de vida particular entre las autoridades y los habitantes de esta provincia, puesto que, por un lado, existía el estimulo a producirlas a fines fiscales y, por el otro, el control de su consumo.
    [Show full text]
  • Alcoholic Drinks and the Risk of Cancer: a Summary Matrix 7 2
    Alcoholic drinks and the risk of cancer 2018 Contents World Cancer Research Fund Network 3 Executive summary 5 1. Alcoholic drinks and the risk of cancer: a summary matrix 7 2. Summary of Panel judgements 9 3. Definitions and patterns 10 3.1 Alcoholic drinks 10 3.2 Types of alcoholic drinks 12 4. Interpretation of the evidence 13 4.1 General 13 4.2 Specific 13 5. Evidence and judgements 24 5.1 Alcoholic drinks 24 6. Comparison with the 2007 Second Expert Report 59 Acknowledgements 60 Abbreviations 64 Glossary 65 References 71 Appendix 1: Criteria for grading evidence for cancer prevention 78 Appendix 2: Mechanisms 81 Our Cancer Prevention Recommendations 84 2 Alcoholic drinks and the risk of cancer 2018 WORLD CANCER RESEARCH FUND NETWORK Our Vision We want to live in a world where no one develops a preventable cancer. Our Mission We champion the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed choices to reduce their cancer risk. As a network, we influence policy at the highest level and are trusted advisors to governments and to other official bodies from around the world. Our Network World Cancer Research Fund International is a not-for-profit organisation that leads and unifies a network of cancer charities with a global reach, dedicated to the prevention of cancer through diet, weight and physical activity. The World Cancer Research Fund network of charities is based in Europe, the Americas and Asia, giving us a global voice to inform people about cancer prevention.
    [Show full text]