Mulled wine

Gluh-verlust, m. loss on ignition, -waohs, n. gilder s wax. -wem, m. mulled wine, -zone, /. zone of incandescence, -ziinder, m. electric igniter. 

Ethanol is membrane-permeable and is quickly resorbed. The maximum blood level is already reached within 60-90 min after drinking. The resorption rate depends on various conditions, however. An empty stomach, a warm drink (e.g., mulled wine), and the presence of sugar and carbonic acid (e.g., in champagne) promote ethanol resorption, whereas a heavy meal reduces it. Ethanol is rapidly distributed throughout the body. A large amount is taken up by the muscles and brain, but comparatively little by adipose tissue and bones. Roughly 70% of the body is accessible to alcohol. Complete resorption of the ethanol contained in one bottle of beer (16 g) by a person weighing 70 kg (distribution in 70 kg 70/100 = 49 kg) leads to a blood alcohol level of 0.33 per thousand (7.2 mM). The lethal concentration of alcohol is approximately 3.5 per thousand (76 mM). 

Today, the range of products available to the consumer extends from classical wine-based products like Sangria or Mulled Wine to fruit-flavoured, juice-based wine cocktail concepts and includes even so-called flavoured wines. 

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

Mulled wine. Heated, sweetened, spiced wine served in a... 

Wines mulled claret 100 20 8 Satisfactory this chemical is only absorbed to a low level and thus has little or no measurable effect on physical properties ... 

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