Liqueur sweets

Crustless liqueurs are made by depositing or injecting a suitable mixed sugar and alcohol syrup into a chocolate shell. The important point is that the water activity of the syrup has to be such that the centre does not dissolve sugar from the chocolate. Crustless liqueurs keep less well than crusted ones. 

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If the wine is heated in the presence of air, there is a maderization effect, with the formation of aldehydes, acetals and other aromatic compounds, giving a rancio character. These are standard practices for certain wines, mainly vins de liqueur (sweet fortified wines), including Madeira, Port and French vins doux naturels. Heating in these instances may be very intense, e.g. 60 days at 60°C. 

C, close to its freezing point. It was maintained at this temperature for a period of time and then clarified by filtration to eliminate the precipitate. This technique is effective in purifying new wines, as well as stabilizing color and clarity, particularly in red wines and vins de liqueur (sweet fortified wines) that are bottled young. Cold stabilization is also used for sparkling wines and brandies. 

It s 2004, and die apple martini is here to stay. It s not a gin martini, but it s not a bad drink. It s tart when it should be sweet, and it presents well. It has a crisp, pale-cash liquidity that makes it look as if it s enjoyable to spend. Every cocktail is a charge against your time, and you learn quickly what not to order. Mr. Meskouris makes his apple martini widi Berentzen s apple liqueur, a pricey schnapps diat gives it a platinum edge. 

Mandarin oil is used to enrich the bouquet of flavor compositions containing sweet orange oils as the main component. It is also used in liqueurs and perfumery. FCT 1992 (30 suppl.) p. 69 S [8008-31-9], [84929-38-4]. 

Benefits The herb is an aromatic bitter that has been used to stimulate digestive juices. The herb is also a traditional expectorant. Folklore This herb was used as far back as ancient Egyptian times as a cough remedy. More recently it has been made into candy cough sweets. At one time horehound ale was brewed particularly in the East Anglia region of the United en used in liqueurs (Bown, 2003 British Gruenwald et al., 2002 Hutchens, 1973). 

These include mainly crystallised fruits, preserved fruits, jams, chocolates, sweetmeats, biscuits, effervescent citrate of magnesia, honey, condensed milk, liqueurs and sweet wines. Certain of these products are dealt with in other places, condensed milk, liqueurs and sweet wines, for instance, in the chapters dealing respectively with milk, spirits and liqueurs, and wines. The others are treated below, special attention being paid to the determination of the sugars. 

With sweets containing included extraneous matters (whole seeds, liqueurs, etc.), it is sometimes convenient to separate these mechanically and examine the external part separately. 

The indirect method is used especially for sweet and liqueur wines. 

The main component (80-90%) is (f )-anethole. Star anise oil and (F)-anelhole isolated from it are used in anise liqueur (Anisette, Sambuca) and anise brandy (Pernod, Ouzo, Raki, Arak), liquorice sweets, toothpaste, etc. It has almost completely replaced the original anise seed oil, obtained from the umbellifer P. anisum. Shikimic acid (Wang et al., 2001), used in the production of the antiviral drug Tamiflu (Roche), is extracted from the fruits of Chinese star anise and related species (Rahway, 1989). 

Analysts usually have two principal objectives, the first of these being an exploratory method which enables spectra to be classified into pre-defined families of compounds. Such a tool enables the sample to be identified as a must, a must in fermentation, a dry wine, a liqueur wine or a naturally sweet wine. The second objective involves a quantitative approach which enables the attribution of analytical values or indices particular to the wine or must on the basis of the previously acquired reference data (calibration). It is above all this second approach which is used by analytical laboratories where is possible to replace classical analytical techniques by FTIR. 

Dry wines or wines containing low sugar concentrations Liqueur wines Naturally sweet wines... 

Usage For sweet dishes, caimed fruit and baked goods, sweets, in the liqueur industry and for cola-type beverages. 

Usage In ice cream, soft beverages, for confectionaries, sweets and sweet dishes, cakes and other baked goods, in the liqueur and tobacco industry. 

Connecting the bonds C-l-C-6 and C-6-C-10 in famesane formally produces the spiro[4,5]decane basic skeleton of acorane. The name of this class of sesquiterpenes stems from the Acorus species. (-)-4-Acoren-3-one, for example, has been isolated from Acorus calamus (Calamus, Araceae) and from the carrot Daucus carota (Umbelliferae). The oil of calamus (oil of sweet flag) from the rhizome of Acorus calamus with its warm and spicy odor and pleasant bitter taste is predominantly used in perfumery and as a minor (possibly carcinogenic) ingredient of vermouth, some flavored wines and liqueurs. (+)-3,7(ll)-Acoradiene is a constituent of juniper Juniperus rigida its enantiomer occurs in Chamaecyparis nootkatensis (Cupressaceae). 

Cambuci fiaiits are green, ovoid-rhomboidal, 4-6 cm in diameter fruits, with 1 to 4 seeds, a sweet aroma, but extremely sour taste (Figure 21.11). It is native to the Brazilian state of Sao Paulo and it is consumed mainly as juice, jellies, liqueurs, and ice creams (Kawasaki and Landrum 1997). The fruit contains quercetin, kaempferol, and ellagic acid derivatives (Genovese et al. 2008). 

Curry mixes, pickles, meat sauces, sweet fruit bases, liqueurs, cocoa confectionery. 

Soups, sauces, baked goods, sweet milk puddings, mulled wines and liqueurs. 

A white wine flavored with wormwood or other herbs such as anise, cinnamon, bitter orange peel, cloves, and elderberries. There are two types (1) a dark or reddish, richly flavored (sweet) Italian variety and (2) a pale yellow or light, dry French variety. Vermouth can be used as a liqueur or in cocktails. 

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