Grape liquors

Grape Liquors. In addition to wine, grapes can be used to produce a variety of other liquors. Champagne and sparkling wine are made either by injecting carbon dioxide into already-fermented wine or by adding more yeast and sugar to the wine to induce a second fermentation process. With the latter method, the wine is then capped in a special container that traps the carbon dioxide that is released as a by-product of fermentation. 

Uses Solvent for elastomers, natural rubber, synthetic rubber heat-transfer liquid transformer and hydraulic fluid wash liquor for removing C4 and higher hydrocarbons sniff gas recovery agent in chlorine plants chemical intermediate for fluorinated lubricants and rubber compounds fluid for gyroscopes fumigant for grapes. Not produced commercially in the U.S. 

Whey can be fortified with sucrose and fermented with yeast to yield an alcoholic whey. Upon freeze concentration, a whey liquor with 10 to 69% alcohol can be obtained. Alcohol fermentation carried out in whey supplemented with brown sugar yields a whey cordial (Baldwin 1868). Wine-like beverages have been made from whey, but they do not appear to be competitive with wines made from grape juice. 

Tirage involves filling the bottle with the base wine (wine from the first fermentation, produced by the usual techniques of white wine production), monovarietal or made from a mixture of wines (in both cases the grape varieties used are appropriate for this type of production) and the addition of a solution called tirage liquor. 

The tirage liquor is a solution formed by the yeasts responsible for the second fermentation, saccharose, grape must, corrected or not, or partially fermented grape must, in the correct proportions to produce the desired pressure of carbon dioxide. Moreover, a small amount of bentonite is usually added in order to facilitate fioc-culation, followed by removal of the lees. The amount of bentonite used is around 3g/hL (Martfnez-Rodrlguez and Polo 2003). 

Grape Juice and Cider.—The initial density of these liquors will vary from 6 to 8 Bd., and the final concentration is usually carried to from 30 to 33°Bd. The capacity is from 1J2 to 2 gal. per square foot with a steam pressure of 5 lb. and a vacuum of from 26 to 28 in. Only single effects can be used in order to avoid high temperature and a cooked taste in the liquor. The evaporators must be built of copper, which is sometimes tinned. Machines of the vertical-tube or rapid-circulation type are commonly used, but a number of factories are also using the ordinary coil pan with shells made of copper or enamel steel. 

Applejack is the product resulting from the distillation of fermented apple must. Hence, in general, the same considerations apply to the manufacture of applejack as to that of grape brandy, and the same processes are used. It should be noted in particular that the definition just stated differs from the popular impression of applejack as the unfrozen liquid removed from the core of a barrel of frozen cider. The product of this latter process would not only contain the alcohol of the cider, but also all its other dissolved substances and would be quite unpalatable. As far as any passable applejack is concerned, only that made by distillation need be considered, although it is possible that isolated farmers may in some few cases make their hard liquor in the more primitive fashion. 

Verjuice The sour Juice of crabappies. of green or unripe grapes, apples, etc also an acid liquor made from such Juice. 

Food industry and medical supplies Edible salt production from seawater,23 demineralization of whey,24 recovery of amino acids from fermentation liquor,25 separation of amino acids,26 preparation of lactic acid27, gluconic acid28 amino acids,29 etc. from their salts, stabilization of grape juice30 and pre-treatment of wine,31 deacidification of sour orange juice,32 desalination of soups, desalination of soybean sauce,33 continuous fermentation in the presence of electrodialysis,34 de-ionization of sugar solution.35... 

In Switzerland, the regulations prescribe the following maximal concentrations of copper in food (mg kg , resp. mg Cu) pectins, 400 fruit juices, grape juice, vinegar, and alcoholic liquors, 5-30, milk,... 

Products and Uses Derived from the dregs of pressed grape skins used in wine-making. A flavoring agent in liquors, beverages, ice desserts, candies, bakery goods, and condiments. 

Products and Uses Utilized in beverages, ice creams, ices, candies, bakery products, gum, gelatins, and liquors as artificial fruit (strawberry, cherry, grape, raspberry) and nut flavors. 

Brandy Spirit liquor made by distilling grape wine or fermented fruit juice. 

Brandy is another liquor produced by distilling grapes. To make brandy, the fermented juice is boiled until alcohol vapors rise from the liquid, at which point the vapors are captured and recondensed into a spirit. This process, called distillation, can also be used with other types of fermented fruits or vegetables to make spirits. 

Must Raw mixture of grape pulp, water, and sugar in which initial fermentation of wine takes place analogous to wort in the brewing of beer and mash in the distillation of liquors. 

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