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Sweet Mead

We also recognize the enormous contributions made by other advanced theorists outside the AIAS such as Barrett [42,86], Comille [87],38 Ziolkowski [49,89], Letokhov [14], Cole [90], and Puthoff [26,90] as well as many others. Happily, Sachs [27] is now a Fellow Emeritus of AIAS. We also specifically recognize inventors, including Mills [51,91],39 Shoulders [52,55], Johnson [68], Kawai [58], Patterson [92], Lawandy [44b,93],40 Mead and Nachamkin [94], Sweet [21,95]41 (now deceased), Bedini [9b], Fogal [47],42 Chung [45], Paula... [Pg.689]

In an experiment, Gomes (2010) produced distinctive meads by varying when fermentation was stopped and whether brandy was added. Of these, the most appreciated by a Portuguese consumer panel was the sweetest, independent of the alcohol content. The sweetest mead was obtained after prematurely stopping fermentation early by the addition of brandy (77% alcohol). The product had an alcohol content of 18% (v / v) and a sweetness equivalent to 8° Baume. The alcohol content was then adjusted to 18%, 20%, and 22% (v/v). [Pg.114]

This beer is extremely sweet, but the acid and tannin balances the mead well... [Pg.217]

This is a mead of beautiful color — deep purple. The mead already tasted great when bottled, and has moderate residual sweetness. [Pg.223]

When white wine aroma ages prematurely, they rapidly lose the fruity bouquet of young wines and develop heavier aroma reminiscent of resin, polish, camphor, or even honey and mead. This unusual odor, similar to that of oxidized white wines, may affect all types of dry and sweet white wines, irrespective of the vineyard region or grape variety. It develops to the detriment of the empyreumatic, mineral, and truffle nuances characteristic of the reduction bouquet of white wines. [Pg.274]


See other pages where Sweet Mead is mentioned: [Pg.217]    [Pg.217]    [Pg.1147]    [Pg.1588]    [Pg.115]   
See also in sourсe #XX -- [ Pg.217 ]




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