Liqueur Wines

In Hungary are made the celebrated rich liqueur wines Essences, Auebruchs, and Maslas, vine cults, and wines suppressed in fermentation mingled with... 

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

Wine category Quality wine produced in specific regions (Qwpsr) and Quality liqueur wine produced in specific regions (Qlwpsr)... 

Pereira, A. C., Reis, M. S., Saraiva, P. M., and Marques, J. C. (2010b). Aroma ageing trends in GC/MS profiles of liqueur wines. Anal. Chim. Acta 659, 93-101. 

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... 

Used in Cream liqueurs, wine aperitifs Effect Emulsifier... 

In contrast to wine, liqueur wines (older term dessert wines ) are not exclusively made from fresh or mashed grapes or grape must. The alco-... 

Concentrated liqueur wines are produced by the fermentation of concentrated grape juices which are very rich in sugar (e. g., from dry grapes) or by the addition of concentrated grape juice to wine. 

Mixed liqueur wines (e. g., Sherry/Malaga, Port wine/Madeira, Samos, Marsala) are produced from partly fermented must with the addition of alcohol or mixed thickened must. The addition of alcohol stops the fermentation. 

Mixed drinks or cocktails are mixtures of liquors, liqueurs, wines, essences, fruit and plant extracts, etc. 

WINES AND LIQUEURS. Wines, sauterne, vermouth, and sherry, etc., all give a distinctive flavor to foods. When added during cooking, they lose their alcoholic content, but still Impart an Interesting flavor. They can be added to cream soups, and to almost any meat dish, casserole, stew, etc. 

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

Annex IV lists colours with very restricted food use E 123, E 127, E 128, E 154, E 161g, E 173, E 174, E 175, E 180 and E 160b. Examples of permitted uses include E 123 which may be added to aperitif wines, spirit drinks including products with less than 15% alcohol by volume, max. 30 mg/1, and fish roe, max. 30 mg/kg E 154 which may be added to kippers, max. 20 mg/kg E 174 and E 175 which may be used for external coating of confectionery, decoration of chocolates and in liqueurs, quantum satis and E 180 which may be used for edible cheese rind, quantum satis. 

It was suggested that the method can be used for the measurement of phenolic compounds not only in wines but also in other alcoholic beverages such as beers and liqueurs [193],... 

Beer, lager, wine, spirits, liqueurs, alco pops... 

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fruit brandies, cordials, and liqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

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. 

Extraneous Organic Colouring Matters.—Tests are made especially for artificial organic colouring matters by the methods indicated for liqueurs and wines (q.v.). 

As a rule spirits do not contain an appreciable proportion of fixed matter, so that determinations of the extract and ash are scarcely ever necessary with spirits they should, however, be carried out with liqueurs, the procedure being as with wines (q.v.). 

Beverages, Vanillin confers a pleasant note to liqueur flavoring and improves the flavor of fortified wines by giving them a greatly enhanced bouquet. For example, vanillin is used for flavoring grenadine as well as chocolate-flavored drinks. 

Cannabis will grow almost anywhere given adequate drainage, but psychoactivity can vary by a factor of about twenty in various manifestations of the fresh, natural product. This is then affected by how it is harvested, dried and its age before use. This basic material can also be transformed into many grades of hashish, hash oil, isomerized forms or Cannabis butters for adding to or using with food. Marijuana has also been used in the making of beers, wines and liqueurs. 

Figurc 12.9. Continuous-flow enzymatic determination of ethanol in beverages. To the right is a series of six standards (0-0.4%) followed by six samples- orange juice (1 and IO%Wv), bottled beer (1 and 10%v/v), red wine (l%v/v) and liqueur (l%v/v), all analysed in triplicate (from P. J. Worsfold, Chemistry in Britain, December, 1988)...

Wine (including sparkling wine, excluding liqueur 2 ... 

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