An Overview of Wastewater Treatment and Utilization Schemes (Part IV - Chapter 35) Luc Fillaudeau, Andre Bories, Martine Decloux
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Basic Definitions and Tips for Winemaking
Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%. -
The Evolution of the UK Wine Market: from Niche to Mass-Market Appeal
beverages Article The Evolution of the UK Wine Market: From Niche to Mass-Market Appeal Julie Bower Independent Scholar, Worcester WR1 3DG, UK; [email protected] Received: 4 October 2018; Accepted: 8 November 2018; Published: 12 November 2018 Abstract: This article is an historic narrative account of the emergence of the mass-market wine category in the UK in the post-World War II era. The role of the former vertically-integrated brewing industry in the early stages of development is described from the perspective of both their distributional effects and their new product development initiatives. Significant in the narrative is the story of Babycham, the UK’s answer to Champagne that was targeted to the new consumers of the 1950s; women. Then a specially-developed French wine, Le Piat D’Or, with its catchy advertising campaign, took the baton. These early brands were instrumental in extending the wine category, as beer continued its precipitous decline. That the UK is now one of the largest wine markets globally owes much to the success of these early brands and those that arrived later in the 1990s, with Australia displacing France as the source for mass-market appeal. Keywords: UK wine consumption; UK brewing industry; resource partitioning theory; targeted marketing 1. Introduction The evolution of wine consumption in the UK is described by important socio-economic trends in consumer behavior that emerged in the 1950s. This coincided with a growing awareness within the alcoholic beverages industry that there was the need for new product development to satisfy the increasingly sophisticated and aspirational consumer. -
Vermouth Winemaking by Werner Roesener
Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours. -
Gewinner 2009
LAND / KAT. NAME / CATEGORY AWARD BRAUEREI / BREWERY ORT / LOCATION COUNTRY BIER / BEER WEBSITE Gold Hofbräuhaus Traunstein Josef Sailer KG Traunstein Germany Fürstentrunk www.hb-ts.de Festival Beer / Festbier Silber / Silver Brauhaus Faust OHG Miltenberg Germany Faust Festbier www.faust.de Bronze Brauerei Wiethaler Lauf-Neunhof Germany Wiethaler Goldstoff Hell www.brauerei-wiethaler.de Gold Camba Bavaria GmbH Truchtlaching Germany Trucht´linger Doppelbock www.cambabavaria.de German Style Stichting Noordhollandse Alternatieve Dark Bock / Dunkler Bock Silber / Silver Bierbrouwers Purmerend Netherlands YSBOK www.snab.nl Bronze Schlossbrauerei Autenried GmbH Ichenhausen Germany Leonhardi Bock www.autenrieder.de Gold Bürgerliches Brauhaus Saalfeld GmbH Saalfeld Germany Saalfelder Bock www.brauhaus-saalfeld.de German Style Pale and Amber Bock / Heller und Bernsteinfarbener Silber / Silver Brauerei-Gasthof Kundmüller KG Viereth-Trunstadt Germany Weiherer Bock www.kundmueller.de Bock Lurago Marinone Bronze Nuovo Birrificio Italiano s.r.l. (Como) Italy Bibock www.birrificio.it Private Landbrauerei Schönram A. Gold Oberlindober jun. Petting/Schönram Germany Schönramer Pils www.brauerei-schoenram.de German Style Privatbrauerei M. C. Wieninger GmbH & Pilsner Silber / Silver Co. KG Teisendorf Teisendorf Germany Wieninger Ruperti Pils www.wieninger.de Bronze Trumer Privatbrauerei Josef Sigl Obertrum am See Austria Trumer Pils www.trumer.at Gold Cervejaria Sudbrack Ltda. Blumenau-SC Brasil Eisenbahn Dunkel www.eisenbahn.com.br German Style Scheibenberg/ Schwarzbier Silber / Silver Fiedler-Bräu Erzgebirgsbier Oberscheibe Germany Magisterbräu Schwarzbier www.brauerei-fiedler.de Bronze FX Matt Brewing Company Utica, NY USA Saranac Black Forest www.saranac.com LAND / KAT. NAME / CATEGORY AWARD BRAUEREI / BREWERY ORT / LOCATION COUNTRY BIER / BEER WEBSITE Gold Brauerei Goss Deuerling Germany Goss-Märzen Milwaukee, Bavarian Style Silber / Silver Lakefront Brewing, Inc. -
“Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
“Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used. -
A Brief History of the International Regulation of Wine Production
A Brief History of the International Regulation of Wine Production The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation A Brief History of the International Regulation of Wine Production (2002 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8944668 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA A Brief History of the International Regulation of Wine Production Jeffrey A. Munsie Harvard Law School Class of 2002 March 2002 Submitted in satisfaction of Food and Drug Law required course paper and third-year written work require- ment. 1 A Brief History of the International Regulation of Wine Production Abstract: Regulations regarding wine production have a profound effect on the character of the wine produced. Such regulations can be found on the local, national, and international levels, but each level must be considered with the others in mind. This Paper documents the growth of wine regulation throughout the world, focusing primarily on the national and international levels. The regulations of France, Italy, Germany, Spain, the United States, Australia, and New Zealand are examined in the context of the European Community and United Nations. Particular attention is given to the diverse ways in which each country has developed its laws and compromised between tradition and internationalism. I. Introduction No two vineyards, regions, or countries produce wine that is indistinguishable from one another. -
Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for It
Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for it. History Andrew Quady introduced the first two Vya Vermouths (Sweet and Extra Dry) in 1999 with the idea that vermouth could be appreciated similarly to the way fine wines are enjoyed—for their aroma, complexity, and balance. Quady is known for making fortified dessert wines in the San Joaquin Valley of California at Quady Winery. His expertise in fortified wines naturally lends itself to making vermouth, which is a fortified, aromatized wine. Vya Whisper Dry Vermouth was introduced in 2012 as a softer, more delicate version of Vya Extra Dry Vermouth to harmonize nicely with more subtle spirits like vodka. Winemaking The base wine is a clean and light balanced blend made from San Joaquin Valley grapes. Varietals are a variable mix that may include Orange Muscat. The Vya method is to create base wine with balance, viscosity, and very select varietal character, allowing for absolute integration of wine and herbs. Taste Whisper refers to a mere “whisper of herbs” in wine. Herbs containing bitter components were excluded from the Whisper Dry formula in favor of those with flower and forest like character. A few of these include: linden, elecampane, and needles from a certain fir tree in Maine that contribute a soft evergreen character. Vya Whisper Dry Vermouth is hand infused in small batches at Quady Winery. Vya Whisper Dry marries wonderfully with either vodka or gin. Reverse martinis are excellent and vodka martinis will smell better with Vya Whisper Dry. Whisper’s delicate presence compliments vodka perfectly, never overpowering or feeling intrusive. -
Belgian Beer Experiences in Flanders & Brussels
Belgian Beer Experiences IN FLANDERS & BRUSSELS 1 2 INTRODUCTION The combination of a beer tradition stretching back over Interest for Belgian beer and that ‘beer experience’ is high- centuries and the passion displayed by today’s brewers in ly topical, with Tourism VISITFLANDERS regularly receiving their search for the perfect beer have made Belgium the questions and inquiries regarding beer and how it can be home of exceptional beers, unique in character and pro- best experienced. Not wanting to leave these unanswered, duced on the basis of an innovative knowledge of brew- we have compiled a regularly updated ‘trade’ brochure full ing. It therefore comes as no surprise that Belgian brew- of information for tour organisers. We plan to provide fur- ers regularly sweep the board at major international beer ther information in the form of more in-depth texts on competitions. certain subjects. 3 4 In this brochure you will find information on the following subjects: 6 A brief history of Belgian beer ............................. 6 Presentations of Belgian Beers............................. 8 What makes Belgian beers so unique? ................12 Beer and Flanders as a destination ....................14 List of breweries in Flanders and Brussels offering guided tours for groups .......................18 8 12 List of beer museums in Flanders and Brussels offering guided tours .......................................... 36 Pubs ..................................................................... 43 Restaurants .........................................................47 Guided tours ........................................................51 List of the main beer events in Flanders and Brussels ......................................... 58 Facts & Figures .................................................... 62 18 We hope that this brochure helps you in putting together your tours. Anything missing? Any comments? 36 43 Contact your Trade Manager, contact details on back cover. -
Signature Drinks
SIGNATURE DRINKS MICHIGAN CITRUSY SANGRIA 10/30 PEACH LAVENDER BELLINI 11 fenn valley vino blanco wine, mionetto prosecco organic, peach puree, pallini limoncello, tuaca, citrus cuts 18.21 lavender sea salt syrup MACKINAC RUNNER 12 HONEY GO FIGURE 13 bourbon barrel aged mackinac rum, bacardi, buffalo trace fig infused bourbon, crème de banana, crème de cassis, juices drambuie, bitters GOOSE ESSENCES MULE 12 ALOE ORGANIC MARGARITA 12 white peach & rosemary | watermelon & basil tres agaves organic tequila, lime strawberry & lemongrass chareau aloe vera liqueur HARBOR SIDE SHAKEN & TWISTED ‘TINIS PLANK’S DIRTY BIRDIE 14 MICHIGAN NATION AVIATION 12 TUSCAN LEMON DROP 13 grey goose vodka, olive juice, petoskey stone gin, maraschino liqueur, belvedere vodka, limoncello, lemon filthy bleu cheese stuffed olives bitter truth crème de violette, lemon juice juice, rosemary sage syrup PLANK’S KO-SMOPOLITAN 14 PATRON MARGARITA UP 14 PEAR NAKED LADY 11 ketel one oranje, grand marnier, patron tequila, solerno liqueur, absolut pear vodka, st. germain, cranberry juice, orange fresh lime juice, agave organic syrup lemon juice, simple syrup STYLISH SIPPERS AND SOLERA BARREL AGED CLASSICS TAVERN ANGEL 15 RYE MANHATTAN 14 NEW OLD FASHION 14 BARRELED NEGRONI 13 angel’s envy rye, journeyman organic rye, journeyman organic rye, journeyman bilberry gin, solerno, mezcal, bitters carpano antiqua formula luxardo maraschino, bitters campari, punt e mes, bitters PLANK’S ICY INVENTIONS FEATURING BAR FRESH® 12 STRAW BANANA TANGO MANGO MARGARITA TRIPLE BERRY DAIQUIRI -
North Dakota Breweries and Wineries
NORTH DAKOTA BREWERIES AND WINERIES North Dakota’s craft beer industry’s rich brews, robust flavors and unique twists on traditional styles are quickly becoming legendary. So, too, is North Dakota’s array of wineries offering signature spirits. With rich agricultural roots, North Dakota takes pride in being one of the nation’s biggest barley producers. Many wineries and breweries incorporate North Dakota agricultural products like wheat, honey and fruit, along with other unique local ingredients, into their Fargo Brewing is beverages. the largest in terms Grape growing has occurred in North of distribution Dakota for years, but only in the last (over 6,000 barrels 20 years has it started to become a in 2018. It is also commercial industry. The North Dakota Grape and Wine Association serves the largest in terms commercial and amateur fruit and grape of size at 22,000 growers and facilitates education and square feet) growth of the industry. Visitors can also taste their way through dozens of North Dakota craft breweries like Fargo Brewing Company, Souris River Brewing, Laughing Sun Brewing Company and more. Dakota Sun Gardens Winery named 2019 Indy International Winery of the Year!! (June 2018) Indy International held at Purdue University had nearly 1,800 wines from 300 wineries from 13 countries. Dakota Sun Gardens also received a Double Gold and 3 Golds. Fargo-West Drekker Brewing Fargo Area Co. 1666 1st Ave N, Fargo Fargo Brewing “For the Viking in Company All of Us” is the 610 University Drive N, mantra behind Fargo Drekker’s signature Fargo Brewing beverages. -
Wine Contamination with Ochratoxins: a Review
beverages Review ReviewWine Contamination with Ochratoxins: A Review Wine Contamination with Ochratoxins: A Review Jessica Gil-Serna 1,* ID , Covadonga Vázquez 1, María Teresa González-Jaén 2 ID and JessicaBelén Gil-Serna Patiño 1 ID1,*, Covadonga Vázquez 1, María Teresa González-Jaén 2 and Belén Patiño 1 1 1DepartmentDepartment of Microbiology of Microbiology III, III,Faculty Faculty of Biolo of Biology,gy, University University Complutense Complutense of Madrid, of Madrid, Jose Antonio NovaisJose 12, Antonio 28040 NovaisMadrid, 12, Spain; 28040 [email protected] Madrid, Spain; (C.V.); [email protected] [email protected] (C.V.); (B.P.) [email protected] (B.P.) 2 2DepartmentDepartment of Genetics, of Genetics, Faculty Faculty of Biology, of Biology, Univer Universitysity Complutense Complutense of Madrid, of Madrid, Jose Jose Antonio Antonio Novais Novais 12, 12, 2804028040 Madrid, Madrid, Spain; Spain; [email protected] [email protected] * *Correspondence:Correspondence: jgilsern [email protected];@ucm.es; Tel.: Tel.: +34-91-394-4969 +34-91-394-4969 Received:Received: 31 31October October 2017; 2017; Accepted: Accepted: 29 29December December 2017; 2017; Published: Published: 29 15January January 2018 2018 Abstract:Abstract: OchratoxinOchratoxin A A (OTA) isis thethe main main mycotoxin mycotoxin occurring occurring inwine. in wine. This This review review article article is focused is focusedon the on distribution the distribution of this of toxin this andtoxin its and producing-fungi its producing-fungi in grape in grape berries, berries, as well as aswell on as the on fate theof fateOTA of duringOTA during winemaking winemaking procedures. procedures. Due to itsDue toxic to its properties, toxic properties, OTA levels OTA in winelevels are in regulated wine arein regulateddifferent in countries; different therefore, countries; it is therefore, necessary toit applyis necessary control andto apply detoxification control methodsand detoxification that are also methodsdiscussed that in are this also revision. -
Analytical Methods and Procedures in the Small Winery Laboratory
Appendix A Analytical Methods and Procedures in the Small Winery Laboratory 1. Acetaldehyde Determination 2. Agar Slant Preparation 3. Alcohol Determination by Distillation 4. Alcohol Determination by Salleron-DuJardin Ebulliometer 5. Balling Determination 6. Brix Determination by Hydrometer '7. Brix Determination by Refractometer 8. Carbon Dioxide Determination by Piercing Device 9. Copper and Iron Determination by Spectrophotometry 10. Differential Stain Procedure 11. Extract Determination by Hydrometer 12. Extract Determination by Nomograph-Dessert Wines 13. Extract Determination by Nomograph-Table Wines 14. Gram Stain Procedure 15. Light Transmission (Color Intensity) by Spectrophotometry 16. Malo-Lactic Fermentation Determination by Paper Chromatography 17. Microscopy 18. Organoleptic Analysis 19. Oxygen Determination 20. pH Determination 21. Plating Procedure 22. Sulfur Dioxide-Free 23. Sulfur Dioxide-Total 24. Total Acidity Determination by Titration 25. Total Acidity Determination by Titration-pH Meter 26. Viable Microorganisms in Bottled Wines-Millipore Method 27. Viable Yeasts in Bottled Wines-Rapid Method of Detection 28. Volatile Acidity Determination by Cash Volatile Acid Apparatus Courtesy of Champagne News and Information Bureau 311 312 COMMERCIAL WINEMAKING 1. ACETALDEHYDE DETERMINATION When analyzing wines for total acetaldehyde content, a small percentage (3-4% in wines containing 20% ethanol and less than 1% in table wine containing 12% ethanol) is bound as acetal. This is not recovered in the usual procedures. The procedure given below is that of Jaulmes and Ham elle as tested by Guymon and Wright and is an official method of the AOAC. Modifications to consider the acetal concentration can be made. The air oxidative changes taking place during the alkaline titration step are pre vented by addition of a chelating agent (EDTA) to bind copper present.