"labels is controlled. As mentioned above, a vin de pays must never be from a château, but from a domaine. New Zealand and Australian labelling regulations have required an allergen warning to appear on wine labels since 2002 due to the use of egg whites, milk, and isinglass in the fining and clarifying of the wine. The United States is considering similar requirements. Winemakers in the US have been resistant to this requirement because the decision to put a wine through a fining process normally occurs after the labels have been ordered, which could lead to allergen warnings on wines"
"Clarification and stabilization of wine In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. In wine tasting, a wine is considered ""clear"" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some"
"constitute bouquet. The consumers of some wines, such as red Bordeaux and Port, may expect to see tartrates and sediment after aging in bottle. Clarification and stabilization of wine In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. In wine tasting, a wine is"
"is to maintain the solubility of the elements dissolved in the wine throughout the retention period in the bottle and consumption at the table. To clarify wine, it is necessary to wait for particle deposition at the bottom of the wine container but this can be accelerated by the use of oenological adhesives. These additives bind to the insoluble particles and fall to the bottom. Tannic acid (or gallotannic) C76-H52-O46 is used for the clarification of white wine, using casein, gelatin, or Isinglass. The majority of wine components are dissolved in the wine: certain components, however, may take an insoluble"
"protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers. Examples of clarifying agents include isinglass, obtained from swimbladders of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed ""Kappaphycus cottonii""; Polyclar (artificial); and gelatin. If a beer is marked ""suitable for Vegans"", it was generally clarified either with seaweed or with artificial agents, although the ""Fast Cask"" method invented by Marston's in 2009 may provide another method. There are several"
"Liquor Liquor (also hard liquor, hard alcohol, spirit, or distilled drink) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). As liquors contain significantly more alcohol, they are considered ""harder"" – in North America, the term ""hard liquor"" is used to distinguish distilled alcoholic drinks from non-distilled ones. As examples, this term does not include beverages such as beer, wine, mead,"
"bright"" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or ""racked"" off the compact solids into a new container. But this process may take many months, or even years, as well as several rackings, in order to produce a perfectly clear wine. Producers can accelerate the process by using fining agents, filtration and/or flotation. In winemaking, fining is the process where a substance (fining agent) is added to the wine to create an adsorbent, enzymatic or ionic bond with the suspended particles, producing larger molecules"
"the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers. Examples of clarifying agents include isinglass, obtained from swimbladders of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed ""Kappaphycus cottonii""; Polyclar (artificial); and gelatin. If a beer is marked ""suitable for vegans"", it was clarified either with seaweed or with artificial agents. The history of breweries in the 21st century has been one of larger breweries absorbing smaller breweries in order to ensure economy of scale. In 2002 South African Breweries bought the North American Miller"
"Filtered beer Filtered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, from the beer. Such beer is known as bright beer and requires force carbonation before bottling or serving from a keg. In the United Kingdom, a beer which has been filtered in the brewery"
"or 0.5 µm. Anything smaller introduces risk of removing flavor and beneficial compounds. Filtered beer Filtered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, from the beer. Such beer is known as bright beer and requires force carbonation before bottling or serving from a keg."
"of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage. The process of clarification is concerned with the removal of particles; those larger than for coarse polishing, particles larger than 1–4 micrometers for clarifying or polishing. Microbial stabilization requires a filtration of at least 0.65 micrometers for yeast retention and 0.45 µm for bacteria retention. However, filtration at this level may lighten a wine's color and body. Microbial stabilization does not imply sterility, i.e. eliminating (removing) or killing (deactivating) of all forms of life and other biological agents. It simply means that a significant amount of yeast"
"or in limited quantities as an added note of complexity. For most of the history of wine, winemakers did not know the mechanism that somehow converted sugary grape juice into alcoholic wine. They could observe the fermentation process which was often described as ""boiling"", ""seething"" or the wine being ""troubled"" due to release of carbon dioxide that gave the wine a frothy, bubbling appearance. This history is preserved in the etymology of the word ""yeast"" itself which essentially means ""to boil"". In the mid-19th century, the French scientist Louis Pasteur was tasked by the French government to study what made"
"of fortified wine have been developed, including port, sherry, madeira, marsala, commandaria, and the aromatized wine vermouth. Rectified spirit, also called ""neutral grain spirit"", is alcohol which has been purified by means of ""rectification"" (i.e. repeated distillation). The term ""neutral"" refers to the spirit's lack of the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity. Rectified spirit also lacks any flavoring added to it after distillation (as is done, for example, with gin). Other kinds of spirits, such as whiskey, are distilled to a lower alcohol percentage to"
"clarifying wine, liquor, cider, beer, mead, and vinegar. Bentonite has the property of adsorbing relatively large amounts of protein molecules from aqueous solutions. Consequently, bentonite is uniquely useful in the process of winemaking, where it is used to remove excessive amounts of protein from white wines. Were it not for this use of bentonite, many or most white wines would precipitate undesirable flocculent clouds or hazes upon exposure to warm temperatures, as these proteins denature. It also has the incidental use of inducing more rapid clarification of both red and white wines. Bentonite is used in a variety of pet"
"Ceration Ceration is a chemical process, a common practice in alchemy. It is performed by continuously adding a liquid by imbibition to a hard, dry substance while it is heated. Typically, this treatment makes the substance softer, more like molten wax (""cera"" in Latin). Pseudo-Geber's ""Summa Perfectionis"" explains that ceration is ""the mollification of an hard thing, not fusible unto liquefaction"", and stresses the importance of correct humidity in the process. Antoine-Joseph Pernety's 1787 mytho-Hermetic dictionary defines it somewhat differently as the time when matter passes from black to gray, and then to white. Continuous cooking effects this change. Ceration"
"Ullage (wine) Ullage (from the French ""ouillage"") is a winemaking term that has several meanings but most commonly refers to the headspace of air between wine and the top of the container holding the wine. It can also refer to the process of evaporation that creates the headspace itself or it can be used as a past tense verb to describe a wine barrel or bottle that has gone through the evaporation process (""to be ullaged"", etc.). The headspace of air is a mixture mostly of alcohol and water vapors with carbon dioxide that is a by-product of the fermentation"
"Racking Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is a method in wine production of moving wine from one barrel to another using gravity rather than a pump, which can be disruptive to a wine. The process is also known as ""Abstich"" in German and ""travaso"" in Italian. ""Alexis Lichine's Encyclopedia of Wines and Spirits"" defines racking as ""siphoning wine or beer off the lees (in the case of wine) or trub (in the case of beer), into a new, clean barrel or other vessel."" Racking allows clarification and aids"
"amount of wine from a cask, carboy, or other fermentation device for testing. Home winemakers may also use a wine thief in connection with a length of tubing to siphon wine from one container to the other (a process called ""racking"") or to transfer the wine to bottles. A tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine. The saucer-like cups were originally created by Burgundian winemakers to enable them to judge the clarity and color of wine that was stored in dim, candle-lit"
"Pasteurization Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than , to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores. The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry"
"used to distill brandy: A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called ""spirit of wine"" or ""brandy"". Purified by another distillation (or several more), this was then called ""spirit of wine rectified"". The second distillation was made in ""balneo mariae"" and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as"
"Fermentation in food processing Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut"
"called a ""mash tun"". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake, and soy sauce. Technically, wine, cider and mead are not brewed but rather vinified, as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and"
"the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called lees), and transferred to a new container where any additional fermentation may take place. Pigeage is a French winemaking term for the traditional grape stomping"
"for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock. This method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel. Freezing a water-based solution converts all bulk water into ice crystals, but water associated with solutes—in the"
"to settle so to eliminate solid impurities. Clarification is carried out to coagulate the particulates, which come to the surface during boiling and are skimmed off. A variety of materials are used, such as plant material, ash, etc. With the aim of neutralizing the juice, which facilitates the formation of sugar crystals, lime or sulfur dioxide are added. In some of the larger factories the juice is filtered and chemically clarified. Water evaporation is achieved by boiling, mostly in open pans, either in a single or in a series of pans located above a furnace. Larger factories use vacuum pans."
"Bartending terminology Various unique terminology is used in bartending. In bartending, the term ""straight up"" (or ""up"") refers to an alcoholic drink that is shaken or stirred with ice and then strained and served without ice in a stemmed glass. There is substantial confusion in the usage of ""neat"", or ""straight up"", ""straight"", and ""up"". In the context of describing ways of serving a drink, all of these mean ""served without ice"", but only ""neat"" implies serving the drink at room temperature. Some bar patrons and bartenders use the terms inconsistently. The terms ""straight"" and ""straight up"" can be ambiguous,"
"food item. It refers to the lightness of cakes and bread, as measured by the type of pores they contain, and the color and texture of some sauces which have incorporated air bubbles. In wine tasting, a variety of methods are used to aerate wine and bring out the aromas including swirl wine in the glass, use of a decanter to increase exposure to air, or a specialized wine aerator. Cider from Asturias is poured into the glass from a height of about 1 metre (""el escanciado"") to increase aeration. Aeration Aeration (also called aerification or aeriation) is the process"
"Refining (glass) Refining is the removal of bubbles from the molten glass. Alternatively the term ""Fining"" is used, in this case, ""refining"" refers to the chemical processes only. Refining is supported by high temperature and stirring, as well as chemical reactions caused by refining agents. Refining agents increase the volume of bubbles and “seeds” (small bubbles), facilitating their ascension. For the most common types of glass production sulfate raw materials are used, in particular, NaSO, decomposing into SO and O. Glass types that melt at comparatively high temperature, such as borosilicate glasses, use chlorides, such as NaCl, having a sufficiently"
"this article the term ""sparkling"" is used for all wines that produce bubbles at the surface after opening. Under EU law the term ""sparkling"" has a special meaning that does not include all wines that produce bubbles. For this reason the terms ""fizzy"" and ""effervescent"" are sometimes used to include all bubbly wines. The following terms are increasingly used to designate different bottle pressures: Fermentation of sugar into alcohol during winemaking always means that carbon dioxide is released. Carbon dioxide has the property of being very soluble in water (the main constituent of wine), a property that is utilized in"
"classifications. Winemaking in China predates baijiu by thousands of years. When liquor arrived there were already a number of regional variations in alcohol production technique across the country, and some of these have been incorporated into baijiu making. The practice of infusing alcohol with herbs, spices, fruits and other ingredients has its roots in traditional Chinese medicine, but is also done purely for flavor. The practice of infusing spirits is a common practice throughout China. Baijiu Baijiu (), also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain. ""Báijiǔ"" literally means ""white (clear)"
"a capsule to the top of the bottle which is then heated for a tight seal. Traditionally known as a ""vintner"", a winemaker is a person engaged in making wine. They are generally employed by wineries or . List of top 15 wine producing countries by volume. (Volume in thousands of hectoliters) Winemaking Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also"
"alternative to animal products, bentonite, a clay mineral, can be used to clarify the wine. Some vintners also let the wine's sediments settle naturally, a time-consuming process. In Australia, winemakers are required to list the use of potential allergens such as casein and albumin on the label but are not obliged to list the use of other non-vegan fining agents such as gelatin or isinglass. Some wine makers will boast on the wine label that their wine is unfiltered, because some wine connoisseurs prefer wine to be unfiltered. For grape wines, the juice may often be contaminated with a variety"
"produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world's most widely consumed alcoholic drink, and is the third-most popular drink overall, after water and tea. It is said to have been discovered by goddess Ninkasi around 5300 BCE, when"