Development of Processing Technology and Quality Evaluation of Vermouth
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Premium Vermouth 17% vol. This vermouth contains more than 20 natural extracts. Herbs, roots, flowers, spices and fruits have been macerated with the wine which instils the aroma and characteristic bitterness with a distinctive elegance. Reserve White Vermouth 17% vol. Macerated with more than 20 natural extracts, on a reserve white wine based with oxidative aging, grape must and wine alcohol. This vermouth surprises with its finesse and character. It is complex, long, but at the same time easy to drink. Golden yellow bright with sweet notes and a subtly bitter ending. Premium Sangria 8,5% vol. Made with red wine, grape must, the juice of natural citrus fruits, raw cinammon and vanilla pods. The only sugars and acids come from the fruit itself. Gold medal at Convino 2018 Handcrafted Premium Gin 42,5% vol. Bronce medal at IWSC 2019 Cabecita Loca Essential Gin is produced in limited quantities out in the ‘Somontano de Barbastro’ (in the foothills of the Pyrenees) using select grape distillate enhanced with botanic extracts – predominantly juniper berries (‘chinebro’ in Aragonese). Some 5% of the sales of this gin are used to maintain the rich environment of our lands. This is realised through the preservation of the juniper, part of the flora found in the foothills of the Pyrenees, working primarily on the unique flora requiring recovery, classification and tagging. Vintage 2017 100% Cabernet Sauvignon No added sulphites Suitable for vegans (V-Label Certified) Aged in oak foudre Production 1.800 kg/ha. Hand harvested Unclarified and unfiltered Production 3.789 bottles 16% alc. Vintage 2019 100% Cabernet Sauvignon Selection of grapes from dry-farmed estates near Barbastro (Huesca) with yields of less than 2,000 kgs/ha Aged in oak foudre Unclarified and unfiltered Production 3.235 bottles 16% vol. -
Redalyc.Alternative Processing of Port-Wine Using Pectolytic Enzymes
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Rogerson, F.S.S; Vale, E.; Grande, H.J.; Silva, M.C.M. Alternative processing of port-wine using pectolytic enzymes Ciencia y Tecnología Alimentaria, vol. 2, núm. 5, julio, 2000, pp. 222-227 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72420501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS Rogerson, F.S.S*1; Vale, E.3; Grande, H.J.2; Silva, M.C.M.3 1* Departmento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto. Portugal. E-Mail: [email protected] 2 Licentec, Bernadottelaan 15, P.O.Box 8323, 3503 RH Utrecht, The Netherlands. 3 Escola Superior de Biotecnologia/Universidade Católica. Rua Dr.Antonio Bernardino de Almeida, 4200 Porto. Portugal. Recibido: 24 de Octubre de 1999; recibida versión revisada: 9 de Marzo de 2000; aceptado: 15 de Marzo de 2000 Received: 24 October 1999; rreceived in revised form: 9 March 2000; accepted: 15 March 2000 Abstract The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparation “Ultrazym” during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional). -
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: a Review
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review Hasan Şener Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey Submitted for publication: December 2017 Accepted for publication: March 2018 Key words: Cold maceration, skin contact, total phenols, aroma, colour, wine The maceration process plays an important role in the composition of the colour and sensory properties of red wine by facilitating the extraction of phenolic and aromatic compounds found in grapes. This review summarises the key findings from a study of the literature associated with research on the effects of the temperature and duration of maceration on the phenolic content, colour and sensory properties of red wine. In the past, many researchers have reported that higher maceration temperatures increase the extraction of phenolic compounds and enhance red wine colour, but low-temperature pre-fermentative techniques have become more popular in recent years due to their positive effects on wine composition, including lower oxidation of anthocyanin pigments and aroma compounds, inhibition of undesirable enzymatic activities, and an environment that is less conductive to microbial growth. Macerations carried out at low temperature ranges (10°C to 15°C) result in red wines with the highest levels of total phenolic content, anthocyanin and colour intensity, and richer fruity, flowery and spicy aroma. The duration of maceration has also been shown to have significant effects on red wine phenolic compounds, colour properties and the relevant sensory attributes. Studies show that prolonged maceration leads to a stable red colour, as well as richer tannin content, polymeric pigments and astringency. -
Research Paper the Effect of Salinity Stress and Temperature Levels
Academia Journal of Medicinal Plants 9(6): 070-077, June 2021 DOI: 10.15413/ajmp.2021.0107 ISSN: 2315-7720 ©2021 Academia Publishing Research Paper The effect of salinity stress and temperature levels on germination characteristics of four medicinal plants seed Accepted 9th March, 2021 ABSTRACT Cultivation of medicinal plants has been economically beneficial for pharmacy and medicine. These plants are stores of active and valuable secondary metabolites that can be converted into various drugs, some of which are life-saving. However, it is difficult to start a large-scale and commercial cultivation of these plants because most of the arable land is used to produce strategically essential crops. Other uncultivable lands are often affected by various abiotic stresses, one of the most important of which is salinity. Germination of plants is one of the important stages during their growth period that is often affected by environmental stresses, especially salinity. In this study, the seeds of medicinal plants such as Lavender (Lavandula angustifolia), hyssop (Hyssopus officinalis), black cumin (Nigella sativa L.) and Scrophularia (Scrophularia striata) were subjected to salinity stress at 20, 25 and 30°C in order to determine the germination characteristics of their seeds. The results of this experiment generally showed that with increasing salinity stress at different temperatures, all germination characteristics including germination percentage, germination rate, shoot length, root length, shoot dry weight, root dry weight and seed vigor index decreased. It seemed that in order to Yousef Hakimi grow plants commercially, low salinity soil and water are needed to get the best yield. Department of Horticulture, Faculty of Agriculture and Natural Resources, University Key words: Medicinal plants, salt stress, seed treatment, germination, lavender of Tehran, Karaj, Iran. -
Notes from the North the Quarterly Newsletter of the Minnesota Grape Growers Association
Notes From The North The quarterly newsletter of the Minnesota Grape Growers Association Volume 35, Number 2 Summer 2009 Summer 2009 find details at our main site www.mngrapes.org by Tom Martell or www.iccwc.org. I hope this newsletter finds you in complete Other activities that have been occurring to carry control of your Camelot with vines pruned and out MGGA’s mission include: sprayed right on schedule, ample rains, and, pea- Board member Kori Knudsen has led a series of sized berries fattening by the day. On the other Strategic Planning Committee sessions to help the hand, if your vineyards are beginning to look like board identify priorities for resource allocation. unkempt jungles, you’re a bit behind in spraying Board member Don Slinger and MGGA member Rudy due to persistent winds, etal, --yet, if you still have Jungwirth conducted a successful viticulture education pea-sized berries—you are probably nearer to average program. Despite the pounding rain, more than 50 in terms of the amount of control you actually wield. people attended, the Summer in the Vineyard event Nevertheless, it is such a satisfying avocation! held this past June. Evidently there were spots in the upper Midwest Board member Cyndi Ross has coordinated a summer where winter took a toll on cold hardy vines. There are networking and education opportunity — the Annual substantial vineyards of 2 to 3 year old vines where MGGA Picnic on July 11th at the vineyards of MGGA virtually all the plants restarted only from the ground. members Mike & Katie Dickerman. There are reports of older vines showing substantial winter damage, as well. -
Unit: 01 Wines-I
Food & Beverage Service Management –II BHM-602BT UNIT: 01 WINES-I Structure 1.1 Introduction 1.2 Objectives 1.3 Wine 1.4 Classification of Wines 1.4.1 By Colour 1.4.2 By Nature 1.4.3 By Taste 1.4.4 By Year of Production 1.4.5 By Body 1.4.6 Unspecified Wines 1.5 Production of Wines 1.6 Principle wine regions 1.6.1 France 1.6.2 Germany 1.6.3 Italy 1.6.4 Spain 1.7 Summary 1.8 Glossary 1.9 References/Bibliography 1.10 Suggested Readings 1.11 Terminal Questions 1.1 INTRODUCTION Legally defined in most countries, Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice. Now talking about wines, the Wine and sprit association of the Great Britain has sponsored the following definition of Wine ―Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and traditions. To bear the name Wine, the product must come only from grapes. If made from other fruits; the fruit name must be put before the tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a small part of the world is Wine producing. This is because the grape will only provide juice of the quality required for conversion into consumable Wine where two climatic conditions prevail. 1. Sufficient sun-shine to ripen the grape 2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and restore its strength for the growing and fruiting season. -
Drinks Wine List
WINE LIST DRINKS HOUSE WINE 250ml Bottle SPIRITS & LIQUEURS (25ml) WHITE 4.45 14.95 RED 4.45 14.95 SMIRNOFF VODKA 3.25 GREY GOOSE VODKA 4.50 ROSÉ 4.45 14.95 BACARDI WHITE RUM 3.25 BOMBAY SAPPHIRE 3.50 WHITE Bottle GORDON’S GIN 3.25 PARINI TREBBIANO DEL RUBICONE, ITALY 15.95 COURVOISIER BRANDY 3.50 Light and refreshing, dry wine with a crisp palate showing hints of apple and almond JACK DANIELS 3.50 PINOT GRIGIO DI PAVIA, COLLEZIONE MARCHESINI, ITALY 17.95 FAMOUS GROUSE 3.00 Delicate nose of wild flowers, with touches of honey and banana, dry but JAMESON 3.25 not excessively so, soft, fresh and lively with notes of ripe pear CHIVAS REGAL 3.50 BETWEEN THORNS CHARDONNAY, SOUTH-EASTERN AUSTRALIA 17.50 MORGAN SPICED 3.00 A crisp, fruity chardonnay with tropical aromas, followed by flavours of juicy nectarine and peach and a hint of vanilla SOUTHERN COMFORT 3.25 BAILEYS (50ml) 4.00 NOBILO SOUTHERN RIVERS SAUVIGNON BLANC, 19.95 TIA MARIA 2.50 EAST COAST, NEW ZEALAND Herbaceous and zesty, bottled early to capture those classic grassy-gooseberry aromas and PEACH SCHNAPPS 3.00 flavours which had made ‘Kiwi’ Sauvignon Blanc world-famous MALIBU 3.00 PERNOD VERMOUTH 3.00 AMARETTO 3.50 ROSÉ Bottle SAMBUCA 3.25 CORTE VIGNA PINOT GRIGIO BLUSH ROSÉ DELLE VENEZIE, ITALY £15.95 DRAMBUIE 3.50 Soft and fruity ‘PG’ blush rosé, colour comes from the natural skin pigmentation which is extracted during a short maceration prior to fermentation GLAYVA 3.50 COINTREAU 3.25 DR L RIESLING MOSEL, LOOSEN BROS. -
Bank-Bar-Gen-3-Menu-1212.Pdf
cocktails Cocktails Cocktails house classics nutter club 380 London Dry Gin Lemon-Pistachio Meringue, Trinidadian Angostura Bitters, Pistachio Salt Crusta pinay colada 380 Some of our best local rums, Tanduay, Don Papa & Very Old Captain Mango Tang, Chocolate Mole Bitters, Grapefruit, Citrus-Honey Meringue, Pineapple Leaf, Rose Petal Dust mad hatter club 390 Earl Grey Infused Gin Lavender, Honey, Egg Foam, Angostura Bitters, Brandied Cherry pink slip 445 Blanco Tequila Local Sea Salt, Raspberry, Barrel-aged Apple Cider Vinegar, Grapefruit Juice, Cucumber, Crushed Pink Peppercorns mariang bastos 480 Don Papa & Don Papa 10 Rums Orgeat, Cointreau, Citrus Mix, Island Bitters, Overproof Rum Float, Cherry, Cinnamon twisted classics french lady 420 London Dry Gin Orgeat, Lemon, Anise Liquor thyme sprig wonka martini 420 Wheat & Rye Vodka, Crème de Cacao salted belgian chocolate truffled whiskey sour 480 Triple Distilled Irish Whiskey Fresh Lemon, Egg Foam white truffle oil smoked amaretto flip 445 Amaretto-flavored Liquor Fresh Lemon, Egg Foam smoked woodchips mezcal negroni 1380 Campari, Mezcal Del Magey Iberico, Vermouth di Torino candied iberico Small Batch Craft Cocktails martini 390 Gin or Vodka & Mancino Secco served up negroni 390 Campari, London Dry Gin & Vermouth di Torino served down on an ice block old fashioned 390 Premium Straight Bourbons & Angostura Bitters served down on an ice block manhattan 390 American Rye Whiskey & Mancino Rosso served up Hedge your bets. whisky highball 355 Suntory & Soda Water Orange & Lemon tequila highball -
Refined Exposure Assessment for Caramel Colours (E 150A, C, D)1
EFSA Journal 2012;10(12):3030 STATEMENT OF EFSA Refined exposure assessment for caramel colours (E 150a, c, d)1 European Food Safety Authority2, 3 European Food Safety Authority (EFSA), Parma, Italy ABSTRACT This EFSA statement is a refined exposure assessment of caramel colours (E 150a, E 150c and E 150d) taking into account additional information on its use in foods as consumed. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) adopted a scientific opinion on the re- evaluation of caramel colours (E 150a, E 150b, E 150c, E 150d) used as food additives in 2011. In that opinion, the Panel concluded that the anticipated dietary exposure of child and adult populations may exceed the Acceptable Daily Intake (ADI) for caramel colours E 150a, E 150c and E 150d, but exposure estimates to E 150b were below the ADI. Following this conclusion, new data from industry were submitted to EFSA providing updated use levels of caramel colours in foods ready to be consumed. A refined exposure assessment was performed for caramel colours that were exceeding the ADI in ANS Panel opinion (EFSA, 2011a) i.e. E 150a, E 150c and E 150d and concluded that the anticipated dietary exposure are considerably lower than in the previous exposure assessment. However, toddlers and adults have a higher exposure to caramel colour E 150c and could still exceed the ADI of 100 mg/kg bw/day for this caramel colour. The estimated combined exposure to the four caramel colours (E 150a, E 150b, E 150c, E 150d) are considerably lower and the group ADI of 300 mg/kg bw/day is not exceeded for any population group in the current review. -
Hyssop Herb Yield and Quality Depending on Harvest Term and Plant Spacing
Acta Sci. Pol., Hortorum Cultus 10(3) 2011, 331-342 HYSSOP HERB YIELD AND QUALITY DEPENDING ON HARVEST TERM AND PLANT SPACING GraĪyna ZawiĞlak University of Life Sciences in Lublin Abstract. Hyssop (Hyssopus officinalis L.) is an oil plant, acts antiseptically and stimu- lates digestion. It is applied both for curative and culinary purposes. Studies conducted in the years 2006–2008 were aimed at the effect of plant harvest term (mid June – plants in vegetative phase, mid July – beginning of flowering, mid August – full blooming, mid September – after flowering) and plant spacing (30 × 30, 40 × 40, 50 × 50 cm) upon yielding and quantity of hyssop herb. Studies were conducted at one-year plantation es- tablished from seedlings. Yield of fresh, dry herb and yield of herb without stems was significantly dependent upon the examined factors. Significantly greater fresh herb yield was obtained from plants after flowering (on average: 2.32 kg.m-2), just like the dry yield and yield of herb without stems. In the analysis of the effect of plant spacing upon hyssop yielding, it was revealed that the highest fresh herb yield (on average 1.47 kg.m-2) was from plants grown in the spacing of 40 × 40 cm, similarly to yield of the dry herb and yield of herb without stems. No significant effect of plant spacing was found on the con- tents of dry matter, L-ascorbic acid, chlorophyll, carotenoids, oil, tannins and flavonoids. It was demonstrated, however, that the harvest term significantly effects the contents of L-ascorbic acid, chlorophyll, carotenoids and essential oil in hyssop herb. -
Beverage Formula Seminar
BEVERAGE FORMULA SEMINAR Formulation Team Advertising, Labeling and Formulation Division TTB May 3, 2006 AGENDA • Advertising, Labeling & Formulation Division (ALFD) • Basics of TTB Formulation • Wine • Distilled Spirits • Malt Beverage WHERE DOES ALFD FIT IN TTB? John Manfreda Administrator Vicky I. McDowell Deputy Administrator Cheri Mitchell Bill Foster Mary Ryan Assistant Administrator Assistant Administrator Assistant Administrator (Management) (Headquarters Operations) (Field Operations) Advertising Labeling and National Revenue Formulation Division Center Regulations and Rulings Tax Audit Division Division International Trade Trade Investigations Division Division Scientific Services Division Advertising, Labeling and Formulation Division Division Director ALFD Karen Freelove (202) 927-8087 Technical Advisor Division Admin. Asst. Ed Reisman Joyce Rose (202) 927-8485 Assistant Director Assistant Director Supervisory Mgmt Assistant Director Teresa Knapp Vacant Analyst Susan Weil Wine Labeling Market Compliance Donna Smith Formulation/DS&MB Office Office Info. Tech Office Labeling Offices (202) 927-1975 (202) 927-8136 (202) 927-8107 (202) 927-8122 Customer Service Program Manager Program Analysts Program Manager Specialists 1 2 1 2 Customer Service Formula Specialists Market Compliance Specialist 3 QA Specialists Specialists 1 2 5 (one vacancy) QA Specialist ITT Specialist 1 Label Specialists 1 Customer Service 1 1 Clerks Specialist 3 (one vacancy) 1 Administrative Asst. 1 Label Specialists 3 ALFD Contact Information • Mailing Address -
Indiana Medical History Museum Guide to the Medicinal Plant Garden
Indiana Medical History Museum Guide to the Medicinal Plant Garden Garden created and maintained by Purdue Master Gardeners of Marion County IMHM Medicinal Plant Garden Plant List – Common Names Trees and Shrubs: Arborvitae, Thuja occidentalis Culver’s root, Veronicastrum virginicum Black haw, Viburnum prunifolium Day lily, Hemerocallis species Catalpa, Catalpa bignonioides Dill, Anethum graveolens Chaste tree, Vitex agnus-castus Elderberry, Sambucus nigra Dogwood, Cornus florida Elecampane, Inula helenium Elderberry, Sambucus nigra European meadowsweet, Queen of the meadow, Ginkgo, Ginkgo biloba Filipendula ulmaria Hawthorn, Crateagus oxycantha Evening primrose, Oenothera biennis Juniper, Juniperus communis False Solomon’s seal, Smilacina racemosa Redbud, Cercis canadensis Fennel, Foeniculum vulgare Sassafras, Sassafras albidum Feverfew, Tanacetum parthenium Spicebush, Lindera benzoin Flax, Linum usitatissimum Witch hazel, Hamamelis virginiana Foxglove, Digitalis species Garlic, Allium sativum Climbing Vines: Golden ragwort, Senecio aureus Grape, Vitis vinifera Goldenrod, Solidago species Hops, Humulus lupulus Horehound, Marrubium vulgare Passion flower, Maypop, Passiflora incarnata Hyssop, Hyssopus officinalis Wild yam, Dioscorea villosa Joe Pye weed, Eupatorium purpureum Ladybells, Adenophora species Herbaceous Plants: Lady’s mantle, Alchemilla vulgaris Alfalfa, Medicago sativa Lavender, Lavendula angustifolia Aloe vera, Aloe barbadensis Lemon balm, Melissa officinalis American skullcap, Scutellaria laterifolia Licorice, Glycyrrhiza