Preparation of an Edible Fruit Based Alcoholic Beverage and Fortification with Specific Household Nectar
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Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Jfiola
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 [email protected] www. http://extension.umd.edu/smallfruit.umd.edu Fruit Wine Chemistry, Processing and Fermentation Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Fruit Wine Chemistry and Fermentation Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation Market Health Benefits Fruit Wine Chemistry and Fermentation General Benefits • Varietal Character – true to type • Availability – year round • Frozen – Utilize tank space • Quick turn around – Fruit to bottle • Very Popular – Diversify portfolio – Add sweet/dessert Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – malic, citric – Stability considerations • Malic, citric • MLF; sorbate • Ellagic acid Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – – primarily citric – little malic • Stability considerations • sorbate Fruit Wine Chemistry and Fermentation General Comments • Types – sweet • balance acid with sugar – dry • Difficult balance – “ice” and fortified – sparkling Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Tree Fruit Primary Secondary Apple Malic Quinnic Pear Malic Citric, =Malic Peach Malic Citric, =Malic Cherry Malic Citric, Quinnic, Shikimic Plum Malic Quinnic, Shikimic Grape Tartaric =Malic, Citric Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Berries Primary Secondary Raspberry Citric Malic Blackberry Citric Malic Strawberry Citric Malic, Quinnic, Succinic Red Currant Citric Malic, Oxalic, Succinic Black Citric Malic, Citric Currant Gooseberry Citric Malic, Shikimic Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Conc. -
Woodbury Winery & Vineyards Online Wine List
WOODBURY WINERY & VINEYARDS O N L I N E W I N E L I S T S W E E T W I N E NIAGARA This wine showcases the bold aromatic character and low acidity of the Niagara grape with its sweet presentation. The flavor has elements of floral, stone fruit, grape, and Labrusca musk. This will make the perfect summer sangria with fresh fruits. (Residual Sugar 7%) FOXY WHITE This wine is made from a blend of grapes grown in the Lake Erie Region most notably Diamond. This wine shows some earthiness but has a light ripe fruit muskiness, making for a refreshing white wine that will pair with anything that has a little spice. (Residual Sugar 6%) FOXY BLUSH This Catawba wine is a wonderfully versatile sweet blush. It has a strong grape- forward flavor and a musky nose. For many, this wine is very nostalgic and is great for holidays, beaches, bonfires, and vacations. (Residual Sugar 7%) FOXY RED This lovely bright ruby red Concord wine is an area classic, with a smooth grape forward flavor and a very grape-like nose. This adult grape juice pairs well with barbeque beef. (Residual Sugar 10%) ZOMBIE WHITE This tropical fruit-flavored white wine is a perfect blend to take anywhere. (Residual Sugar 10%) ZOMBIE BLUSH This sweet strawberry kiwi-flavored blush wine can be taken anywhere for an easy-drinking wine. (Residual Sugar 10%) ZOMBIE RED This Cherry flavored red wine is perfect for the sweet and fruit wine drinker that is looking for a go-to that is to die for. -
Fortified Wine – Specification
a ICS 67.160.10 DMS 1388:2016 First edition DRAFT MALAWI STANDARD Fortified wine – Specification NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard ICS 67.160.10 DMS 1388:2016 Fortified wine – Specification Obtainable from the Malawi Bureau of Standards Moirs Road P O Box 946 BLANTYRE Tel: +265 1 870 488 Fax: +265 1 870 756 E-mail: [email protected] Web-site: www.mbsmw.org Price based on 4 pages © Copyright reserved TABLE OF CONTENTS Contents page Foreword…………………………………………………………………..……………………………………………… i Technical committee…………………………………………………………………………………………………….. i Notice……………………………..……………………………………………………………………………………..... i Scope…………………………………………………………………………………………………………………….. 1 Normative references…………………………………………………………………………………………………… 1 Terms and definitions..…………………………………………………………………………………………………. 1 Essential composition and quality factors……………………………………………………………………………..2 Food additives…………………………………………………………………………………………………………....3 Contaminants……………………………………………………………………………………………………………. 3 Hygiene………………..………………………………………………………………………………….......................4 Packaging and labelling……………………..…………………………………………………………………………. 4 Sampling and methods of test……………………………………………………………………………………….... 4 FOREWORD This draft proposal has been prepared by MBS/TC 11, the Technical Committee on Beverages to provide requirements for fortified wine. In preparing this draft Malawi standard reference was made to the following standards: East African Standard, EAS 139:2013, Fortified wine – Specification. Indian Standard, IS 14398:2005, -
Wine Regulations 2005
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Wine Regulations 2005 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 29 of the National Agency for Food and Drug Administration and Control Act 1993, as amended, and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Prohibition: 1. No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these regulations. Use and Limit of 2. The use and limits of any food additives or food food additives. colours in the manufacture of wine shall be as approved by the Agency. Labelling. 3. (1) The labeling of wine shall be in accordance with the Pre-packaged Food (Labelling) Regulations 2005. (2) Notwithstanding Regulation 3 (i) of these Regulations, wines that contain less than 10 percent absolute alcohol by volume shall have the ‘Best Before’ date declared. 1 Name of Wine 4. (1) The name of every wine shall indicate the to indicate the accurate nature. nature etc. (2) Where a name has been established for the wine in these Regulations, such a name shall only be used. (3) Where no common name exists for the wine, an appropriate descriptive name shall be used. -
Champagne & Sparkling Wines
CHAMPAGNE & SPARKLING WINES 125ML Bottle Laurent Perrier Rosé Brut 79.95 CHAMPAGNE | FRANCE Salmon pink with aromas of red fruits & rose petals. The aromatic richness is followed by a rich flavoured wine with hints of raspberry, strawberry & citrus flavours. Dom Perignon Brut, 2006 180.00 CHAMPAGNE | FRANCE The wine is opulent & succulent, complex & ‘edgy’, silky & creamy. The whole eventually melts into an exquisite bitterness tinged with the briney taste of the sea! Prosecco, Ca’del Console, Brut 4.60 17.50 VENETO | ITALY Great minerality with some lovely pear flavours, spice, with a beautiful delicate and dry finish! Prosecco di Valdobbiadene Extra Dry ‘Vintage’ 4.70 25.95 CONEGLIANO | ITALY This is a ‘Superiore’, the highest quality Prosecco, from the best vineyards in the DOGC area! Green apple fruit, floral notes, beautiful soft textured with a delicate finish. Danebury Vineyards ‘Cossack’ 32.50 HAMPSHIRE | UK A nutty biscuit nose is followed by a fruity sweetness. An impressive mousse, with good length. Drappier is considered one of the finest boutique Champagne producers in the world; this is because their wine cellars are among the oldest and most extensive in Europe. Today, Drappier owns fifty-five hectares of vineyard around the town of Urville, with another fifty hectares under contract. Although Pinot Noir accounts for the majority of wine produced, the style is not heavy. There is a vivacity and lightness of touch here that demonstrates great shill, since these champagnes have plenty of concentration and substance. Champagne Drappier, ‘Brut Nature Zero Dosage’ 6.75 39.50 CHAMPAGNE | FRANCE A blanc de noirs of compelling purity, this champagne is elegant and bone dry, with delicate and mineral notes filled out by richer flavours of pear and white peach. -
White Wines by the Glass Or Bottle
Beers on Tap Devil’s Backbone Vienna Lager- $7.00 - Great American Beer Festival Silver Medal winner a chestnut-colored lager with a malty aroma and subtle toasty sweetness derived from a multi-stage mash. A pinch of noble hops gives this refreshing beer a clean finish. Local from Nellysford, Virginia. Basic City Six Lords IPA-$7.25- Local Virginian IPA slightly hazy amber color; great citrusy hop aroma with nice grapefruit notes; great fruity, citrusy hop flavor; very hop forward with lots of nice grapefruit hop notes and some tropical fruit notes; light, bready malt base Guinness Stout-$7.25- Black color with brown reflexes and a light creamy head, the aroma of toasted malt and coffee is pleasant. The body is light and a little fizzy with a toasted bitter taste. Blue Moon Belgian Ale-$7.00- A wheat beer brewed with Valencia orange peel for a subtle sweetness and bright, citrus aroma. Pale Fire Red Molly Irish Red Ale-$7.25- Local Harrisonburg, Virginia Irish Red ale starts with authentic Irish Ale malt. Cherry notes and a slight residual sweetness come from Crystal and Munich malts, with a touch of chocolate wheat. A clean bitterness, courtesy of mild British hops, balances the malt complexity and results in a flavorful and refreshing pint. Brothers Craft “Cerveza Hermanos”-$7.25.- Local Lager from Harrisonburg, Virginia. Lager-Malt aromas with a good touch of clean herbal hops, a bit of sweetness of dough that gets slightly sugary on the nose as well and a slight herb-hops finish. Bell’s ‘Two Hearted” IPA $ 7.25- This beer is remarkably drinkable, brewed with 100% Centennial hops this IPA is bursting with hop aromas ranging from pine to grapefruit. -
Best Wines of Wisconsin Winery Vintage Wine Name
2017 Wine Is Wisconsin Wine Competition Presented by UW-Madison Department of Food Science Best Wines of Wisconsin Winery Vintage Wine Name Best Wine of Wisconsin Parallel 44 Winery and Vineyard 2015 Door 44 Sparkler Best Fruit Wine or Mead of Wisconsin Apple Barn Orchard and Winery NV Honey Crisp Apple Harvest Best Cider of Wisconsin White Winter Winery 2016 Bois Brule Hopped Cider Best of Class Class Winery Vintage Wine Name Fruit Wine Apple Barn Orchard and Winery NV Honey Crisp Apple Harvest Red Wine Danzinger Vineyards 2016 Marquette White Wine Parallel 44 Vineyard and Winery 2016 Frontenac blanc Dessert Wine Parallel 44 Vineyard and Winery 2015 Ice Wine Sparkling Parallel 44 Vineyard and Winery 2015 Sparkler Cider White Winter Winer 2016 Bois Brule Hopped Cider Double Gold Medal Winner Category Winery Vintage Wine Name Sparkling Wine Parallel 44 Vineyard and Winery 2015 Door 44 Sparkler Gold Medal Winners Category Winery Vintage Wine name Apple/Pear Apple Barn Orchard and Winer NV Honey Crisp Apple Harvest White Blends Dancing Dragonfly Winery 2016 Ballet La Crescent Dancing Dragonfly Winery 2015 Lindy Marquette Danzinger Vineyards 2016 Marquette White Varietal, other Parallel 44 Vineyard and Winery 2016 Frontenac blanc Ice Wine Parallel 44 Vineyard and Winery 2015 Ice Wine Method Champenoise River Bend Winery NV Cheers Cider White Winter Winery 2016 Bois Brule Hopped Cider White Blends Wollersheim Winery/Campus Craft 2016 Campus Craft White Silver Medal Winners Category Winery Vintage Wine name Apple/Pear Apple Barn Orchard and -
Pure Fruit Wine Bases Use Only Premium Quality Pure Fruit, Packed in It’S Own Juice, with No Artificial Preservatives
Vintner’s Harvest Pure Fruit Wine Bases use only premium quality pure fruit, packed in it’s own juice, with no artificial preservatives. Prepared especially for wine makers. VINTNER’S HARVEST offers the home wine maker year round supply of premium quality fruit. You will find the Vintner’s Harvest range of products are the finest on the market for crafting your own fruit wines. With easy to follow instructions and recipes for varied volumes, you will soon discover the joys of making high quality fruit wines in the comfort of your home. If you currently make beer, you will find much of the equipment is interchangeable and making wine is just as simple as making beer. Ask your local wine and beer supply store for tips, books and supplies to add further enjoyment to the exciting hobby of home wine making. Pure Fruit Wine Bases Compliments of your local beer & winemaking shop See our web site for more information Vintner’s Harvest proudly offers a range of premium www.vintnersharvest.com quality fruits with the year round variety that every winemaker needs. You will find the Vintner’s Harvest range of products are the finest on the market for crafting your own fruit wines. The Winemaking Process Varieties of Fruit Bases Pure Fruit Wine Bases Vintner’s Harvest Fruit Wine Bases are fresh fruit in their The following process is to be used in conjunction with the recipes that APPLE A concentrate of choice Pacific Northwest varieties own juices with nothing else added – no sugars and no appear on each can of Vintner’s Harvest products. -
Tasteany for Only
Winery and Tasting Room Wine List Your Bartender: ______________ DRY Under 1% Sugar with 11-14% Alcohol Like us on Facebook Carolina Vineyards Winery Merlot (0%) Dry Red Wine Merlot Grape Malbec (0%) Dry Red Wine Malbec Grape - Oaked Cabernet Sauvignon (0%) Dry Red Wine Cabernet Sauvignon Grape - Oaked Blackberry Merlot (0%) Dry Blackberry Wine Merlot Wine Blend High Tide (0%) Dry Red Cabernet Sauvignon Wine Sangiovese Wine Syrah Wine Blend – Oaked SEMI-DRY 1-2% Sugar with 11% Alcohol Riesling (1%) Riesling Grape White Wine Raspberry Riesling (1%) Red Raspberry Wine Riesling Wine Blend Taste any Ocean Breeze (1%) White Grape Wine with Coconut Crescent Moon (1%) Chardonnay Wine Peach Wine Blend Bare-Foot Blush (1%) Blueberry Wine Peach Wine Blend Southern Belle (1.5%) Peach Wine Plum Wine Blend 7 Mango (1%) Mango Fruit Wine Peach (2%) Peach Fruit Wine only Red Raspberry (2%) Red Raspberry Fruit Wine for Summer Rental (1.5%) Mango Wine Peach Wine White Grape Wine Blend $4 MEDIUM 3-5% Sugar with 11% Alcohol Riesling (4%) Riesling Grape Wine Mango (4%) Mango Fruit Wine Bare-Foot Blush (4%) Blueberry Wine Peach Wine Blend This Section Blueberry (5%) Blueberry Fruit Wine Southern Belle (5%) Peach Wine Red Plum Wine Blend Blackberry (5%) Blackberry Fruit Wine $14.95 Red Raspberry (5%) Red Raspberry Fruit Wine per bottle Cranberry (5%) Cranberry Fruit Wine Raspberry Riesling (4%) Red Raspberry Wine Riesling Wine Blend Summer Rental (4%) Mango Wine Peach Wine White Grape Wine Blend SWEET 6-10% Sugar with 11% Alcohol -
Wine Beverage Alcohol Manual 08-09-2018
Department of the Treasury Alcohol & Tobacco Tax & Trade Bureau THE BEVERAGE ALCOHOL MANUAL (BAM) A Practical Guide Basic Mandatory Labeling Information for WINE TTB-G-2018-7 (8/2018) TABLE OF CONTENTS PURPOSE OF THE BEVERAGE ALCOHOL MANUAL FOR WINE, VOLUME 1 INTRODUCTION, WINE BAM GOVERNING LAWS AND REGULATIONS CHAPTER 1, MANDATORY LABEL INFORMATION Brand Name ................................................................................................................................. 1-1 Class and Type Designation ........................................................................................................ 1-3 Alcohol Content ........................................................................................................................... 1-3 Percentage of Foreign Wine ....................................................................................................... 1-6 Name and Address ..................................................................................................................... 1-7 Net Contents ................................................................................................................................ 1-9 FD&C Yellow #5 Disclosure ........................................................................................................ 1-10 Cochineal Extract or Carmine ...................................................................................................... 1-11 Sulfite Declaration ...................................................................................................................... -
Alkoholi Määratlemise Nõuded
REQUIREMENTS FOR THE DEFINITION, DESCRIPTION AND PRESENTATION FOR SALE OF ALCOHOL 1 No. 134, adopted 26.4.2004 RT I 2004, 31, 224 entry into force 1.5.2004 Amended by the following acts Adoption Publication Entry into force 12.8.2005 RT I 2005, 44, 374 21.8.2005 16.3.2006 RT I 2006, 13, 105 24.3.2006 23.11.2006 RT I 2006, 52, 392 3.12.2006 8.7.2009 RT I 2009, 39, 263 17.7.2009 17.2.2011 RT I, 01.03.2011, 1 4.3.2011 This Regulation is established pursuant to § 4 (2) of the Alcohol Act . Chapter 1. GENERAL PROVISIONS § 1. Scope of application This Act provides requirements for the definition, description and presentation for sale of those alcoholic beverages with regard to which the referred requirements have not been provided for in the relevant regulations of the European Union. § 2. Ethanol content of alcohol (1) The ethanol content of alcohol is expressed in per cent by volume at least in full or half percentage and marked with the symbol «% by volume» or «% vol.», which may be preceded by the word «alcohol» or abbreviations «alk.» or «alc.» (2) The actual ethanol content in per cent by volume is the ethanol content of 100 units of volume of the product in units of volume measured at 20 °C. (3) The potential ethanol content in per cent by volume is the ethanol content in units of volume measured at 20 °C, which can be obtained by the full fermentation of the residual sugars contained in 100 units of volume of the product at 20 °C. -
Fortified Wine Production
BEGINNER FORTIFIED WINE PRODUCTION Content contributed by Kimberly Bricker, Imperial Beverage Material contained in this document applies to multiple course levels. Reference your syllabus to determine specific areas of study. Wine was originally fortified, or strengthened, to better sustain itself during the journey to those importing it. The addition of brandy or neutral grape spirit would kill off the yeasts, which are constantly in the process of converting sugars to alcohol. Once the alcohol by volume reaches 16-18%, yeasts die. The remaining sugars are never converted into alcohol, and the natural sugars of the wine persist. Wines can be fortified at various stages in their fermentation, sweetened or colored with a variety of techniques. Different grape varietals can be used. Grapes can be dried. Wines can be boiled and reduced, cooked, aged in a solera, or aged in a boat that travels halfway across the world and back. They can be enjoyed immediately or aged for over 200 years. Port, Sherry, Madeira, Marsala, Malaga, Montilla-Moriles, and Vin Doux Naturels (VDN’s) are all Fortified Wines. Most people think of stuffy British old men drinking out of little glasses in a mahogany Sherry library with their pinkies out when they “Oh I must’ve been a dreamer think of Sherry- if they think of Sherry. And I must’ve been someone else While that image may have relegated Sherry, as an old-fashioned wine, to the And we should’ve been over back of the cool class, that is only part of Oh Sherry, our love the picture. Both Christopher Columbus Holds on, holds on…” and Ferdinand Magellan filled their ships ‘Oh Sherry’ by Steve Perry with Sherry when they set sail to discover the New World.