17. Name the Disease Where It Occurs When Moths and Caterpillar Attack
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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. -
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. -
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. -
Regulation (Eu) 2019/ 787 of the European Parliament
17.5.2019 EN Official Journal of the European Union L 130/1 I (Legislative acts) REGULATIONS REGULATION (EU) 2019/787 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty on the Functioning of the European Union, and in particular Articles 43(2) and 114(1) thereof, Having regard to the proposal from the European Commission, After transmission of the draft legislative act to the national parliaments, Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Whereas: (1) Regulation (EC) No 110/2008 of the European Parliament and of the Council (3) has proved successful in regulating the spirit drinks sector. However, in the light of recent experience and technological innovation, market developments and evolving consumer expectations, it is necessary to update the rules on the definition, description, presentation and labelling of spirit drinks and to review the ways in which geographical indications for spirit drinks are registered and protected. (2) The rules applicable to spirit drinks should contribute to attaining a high level of consumer protection, removing information asymmetry, preventing deceptive practices and attaining market transparency and fair competition. -
Features & Benefits
FOAMATIONTM Q 200 200 Description: FOAMATIONTM Q 200 foaming agent is a naturally sourced extract of the quillaia tree that is native to Chile. It offers the ability to produce dense, frothy foams in beverages that hold longer and are more stable compared to foams produced by hydrolyzed protein, gums or stabilizer systems. FOAMATIONTM Q 200 contains invert sugar and it is standardized with Q 200 JECFA specifications hence it is also standartized in performance. TM Appearance: Color Dark Brown Form Liquid Taste/Odor Bittersweet at some levels FEATURES BENEFITS FOAMATIONTM Q 200 comes in a liquid form and instantly • Superior long lasting foam disperses requiring no time for hydration. This natural foaming • Label friendly alternative to chemical-based foaming agent is high in surface active saponins and therefore used in low agents dosage levels. It is active across a broad range of pH and • Consistent performance FOAMATION temperatures. • Cost effective FOAMATIONTM Q 200 is non-GM. • Process convenient, easy to disperse • Easy to formulate with Manufactured in a world class production facility certified to • Sustainable supply chain Kosher, Halal, ISO9001, HACCP, ISO 22000, IMO, OMRI, FSC (Forestry Stewardship Council). All relevant certificates available on request. benefits APPLICATION AND USAGE INFORMATION & Label declaration recommendation: Quillaja Extract Note: Invert Sugar is used as a processing aid to standardize FOAMATIONTM Q 200. It may not be necessary to label on finished beverager Product handling: FOAMATIONTM Q 200 is in liquid form and therefore easy to use. FOAMATIONTM Q 200 can be added directly to the beverage or concentrate. features features Effective Date: 06.01.2015 [1] The information described above is offered solely for your consideration, investigation, and independent verification. -
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. -
ALCOHOL and TOBACCO TAX and TRADE BUREAU (TTB) SCIENTIFIC SERVICES DIVISION Scientific Presentations and Publications (Last Update: 3/21/2008)
ALCOHOL AND TOBACCO TAX AND TRADE BUREAU (TTB) SCIENTIFIC SERVICES DIVISION Scientific Presentations and Publications (Last Update: 3/21/2008) PRESENTATIONS 2008 MYCOTOXIN METHOD VALIDATION USING IMMUNOCHROMATOGRAPHY, POST-COLUMN PHOTOCHEMICAL REACTOR AND DERIVATION TECHNIQUES (Oral) Darsa Siantar, Sarita Cardozo, Norma Hill, and Abdul Mabud 235th ACS, April 6, 2008, New Orleans, LA 2008 DETERMINATION OF FOUR VARIETAL RED WINES BY ANALYZING THEIR SHIKIMIC ACID CONTENT AND ANTHOCYANIN PROFILE WITH HPLC AND CHEMOMETRICS (Oral) Fan Ni Mid-Atlantic Section AOAC, April 2008, Beltsville, MD 2008 ANALYSIS OF FLAVORING AGENTS IN ALCOHOL BASED FLAVORS (Poster) Vanessa R. Kinton; Edward R. Limowski; Tomika L. Moore; and Janet M. Scalese PittCon, March 2008, New Orleans, LA 2007 TTB LABORATORY TOBACCO PROGRAM (Oral) John Shifflett Diversion Training, September 20, 2007, Charlotte, NC 2007 DIVERSION AND COUNTERFEITING OF ALCOHOLIC BEVERAGES (Oral) James Jaganathan Diversion Training, September 20, 2007, Charlotte, NC 2007 QUANTITATIVE DETERMINATION OF PROPYLENE GLYCOL AND ETHANOL IN NONBEVERAGE PRODUCTS USING GAS CHROMATOGRAPHY (Poster) Rachel K. Sanderoff, Dawit Z. Bezabeh, and Janet M. Scalese 121st AOAC Annual Meeting, September 17-20, 2007, Anaheim, CA 2007 EVALUATION OF COMMERCIALLY AVAILABLE ELISA-BASED KITS FOR EGG FINING AGENTS IN WINE (Poster) Jessica Gray and Jeff Ammann 121st AOAC Annual Meeting, September 17-20, 2007, Anaheim, CA 2007 VOLATILE ACIDITY IN WINE BY SEGMENTED FLOW ANALYZER-AUTOMATED CASH STILL (Oral) M. Sarita Cardozo 121st AOAC Annual Meeting, September 17-20, 2007, Anaheim, CA 2007 DETERMINATION OF AUTHENTICITY OF SAKE BY 13C/12C ISTOPIC RATIO ANALYSIS (Poster) Vanessa Kinton and Jeff Ammann 234th American Chemical Society Annual Meeting, Aug. -
Hcm 236 Course Title: Beverage Management
NATIONAL OPEN UNIVERSITY OF NIGERIA SCHOOL OF MANAGEMENT SCIENCES COURSE CODE: HCM 236 COURSE TITLE: BEVERAGE MANAGEMENT 1 HCM 236: BEVERAGE MANAGEMENT COURSE GUIDE Course Developer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Unit Writer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Course Editor: Dr. C. I. Okeke Programme Leader: Dr. (Mrs.) A. O. Fagbemi School of Management Sciences, National Open University of Nigeria, Lagos. Course Coordinator: Mr. S. O. Israel-Cookey School of Management Sciences, National Open University of Nigeria, Lagos. CONTENTS PAGE 2 Introduction ............................................................................... 1 What you will learn in the Course............................................ 2 Working through this Course.................................................... 2 Course Evaluation..................................................................... 2 Study Units................................................................................ 3 Textbooks and References........................................................ 4 Presentation Schedule............................................................... 4 Conclusion.................................................................................. 4 Introduction Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. -
Alcohol Measurement Using Anton Paar Density Meters Relevant For: Alcoholic Beverage Industry (E.G
Alcohol Measurement Using Anton Paar Density Meters Relevant for: Alcoholic beverage industry (e.g. wine, spirits, brandy, whisky, etc.), tax and customs laboratories, pharmaceutical industry The measurement of the alcohol content of alcoholic beverages is indispensable to ensure that the products conform to the label declaration of alcohol content, and to establish the basis for the payment of tax. Therefore it is advisable to mention the alcohol table together with the results. Alcohol %w/w: This unit is not influenced by temperature (example: 40.82 %w/w at 20 C is identical to 40.82 %w/w at 15 C). Grams per 100 mL or per L: The temperature must be quoted together with the results in g/mL (or g/L) as the results are influenced by the temperature. Proof: This unit is found in the US and several other countries. Proof is the alcohol concentration in %v/v at 60 F (15.56 C) multiplied by two. Pure alcohol (100 %) therefore corresponds to an alcohol content of 200 Proof (US °Proof = ABV * 2). The unit Proof in Great Britain (UK) is not as common as it is in the US and it is different from the American 1 Density measurement is officially recognized °Proof degrees (UK °Proof = ABV * 1.75). An officially recognized method for the determination 3 Ideally suited: Anton Paar density meters of alcohol concentrations in alcohol/water mixtures either by weight (%w/w) or volume (%v/v; ABV = The Anton Paar density meters DMA 4100 M, alcohol by volume) is the measurement of density DMA 4500 M and DMA 5000 M (compare Figure 1) followed by conversion into alcohol concentration provide a convenient means of determining density using official alcohol tables. -
Alcohol in the Diet; an Appraisal of Its Relation to Illness
Forensic Science & Addiction CRIMSON PUBLISHERS C Wings to the Research Research ISSN 2578-0042 Short Communication Alcohol in the Diet; an Appraisal of Its Relation to Illness Louis ZG Touyz1*, Leonardo M Nassani1 and Sarah JJ Touyz2 1Faculty of Dentistry, McGill University, Canada 2Pennine Acute NHS Trust, Manchester UK *Corresponding author: Louis ZG Touyz, Faculty of Dentistry, McGill University, Canada Submission: March 23, 2018; Published: May 08, 2018 Abstract Some global conspiracies promoted in all innocence, dupe people into believing unhealthy eating habits. Consequence of these habits is avoidable illness. Among the major conspiracies is the benign nature of alcohol. This appraisal examines the few advantages, and the many disadvantages, of drinking liquor. Keywords: Alcohol; Cancer; Diet; Drinking; Ethanol Background volume. Alcohol above this dilution is deemed too dangerous for Yeast fermentation of carbohydrates is an ancient method of human consumption. Euro-alcohol is stronger, and will inebriate producing potable alcoholic beverages. The anaerobic metabolism drinkers with fewer drinks. Beers, stouts and ales have lower of the yeast Saccharomyces cerevisiae includes a whole series of concentrations of alcohol; most are at about 4->6% alcohol by enzymes which break down sugars to yield ethyl alcohol [1]. Much volume. But may be as high as 12%. White wines are usually at has been written about eating a healthy diet. Intakes in various 12%, and red wines are more at 12-15%. Champagne is nearly proportions of fats, carbohydrates, proteins and vitamins with always close to 15-16% alcohol. Desert and aperitif wines like supplemental trace elements, as principles dictating sane eating Sherry, Madeira and Port, can be 18 -> 24 %. -
View Annual Report
2018 Annual Report January 18, 2019 Dear Fellow Shareholder, The fiscal year ended March 31, 2018 was a positive year for Castle Brands. We again drove strong sales of Jefferson’s Bourbon and Goslings Stormy Ginger Beer. This resulted in solid revenue growth and improved income from operations. We expect these trends of increasing sales and improving profitability to continue as we grow our business. We plan to continue to add points of distribution, grow through innovation and create additional opportunities in new markets. For fiscal 2018, we reported net sales of $89.9 million, a 16.3% increase over $77.3 million in the prior fiscal year. Total gross profit increased 14.2% to $36.2 million, as compared to $31.7 million for the prior fiscal year. Income from operations increased 120% to $4.2 million. Revenue from Jefferson’s bourbons increased 38.8% to $26.4 million, driven by increased emphasis on higher- priced expressions such as Jefferson’s Ocean Aged at Sea Bourbon and Jefferson’s Wine Finishes. Also, shipments of Jefferson’s bourbon increased 9.3% to 74,000 cases. To support Jefferson’s continued rapid growth, we acquired an additional 10,000 barrels of bourbon during the fiscal year by expanding our new-fill programs and purchasing aged bulk bourbon. Based on IWSR data, Jefferson’s is one of the top-five selling premium small batch bourbons in the U.S and the only small batch brand not owned by a major spirits company. It is also the only leading bourbon brand with an average retail price above $50 per bottle.