The resulting maceration adds body, tannins, alcohol and intensity to the wine.
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One-day-old male chicks are typically killed either by gas or maceration.
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For my father, though, it was more a maceration—a steady softening of fibrous resistance.
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In semi-carbonic maceration, uncrushed grape bunches are piled into vats filled with carbon dioxide.
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I was horrified by the words that described my father's body: laceration; fracture; maceration; disarticulation; exsanguination.
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What I am trying to say is maceration is the fruit version of marinating chicken or meat.
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Cathouse Gin, 9423 proof, mellows the traditional maceration of juniper and coriander with elderberry and rose hips.
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Druse discusses scent-capturing techniques like infusing, distilling, decocting and maceration, and explains perfumers' terms as well.
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There can also be unique approaches to the maceration of grapes and how the wine is aged and stored.
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After the maceration, the wines are aged in the big barrels for a prolonged period before they are released.
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The longer the maceration period and the warmer the temperature, the more tannins, flavor, and color the skins will release.
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With that in mind, I'd like to approach this question with a good old SAT-style analogy (remember these?!): maceration: marination.
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A growing number of Americans are embracing these milks, made through maceration and sometimes fermentation, at their neighborhood coffee shops and at home.
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I checked with the Terre Nere proprietor, Marco de Grazia, who said the wine was made in the more conventional way, with no carbonic maceration.
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This steeping, or maceration, tames the shallot's raw allium fire and turns each bit into a little, savory acid bomb that punctuates each bite of salad.
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It's a common industry practice known as culling, destroy the day-old chickens through asphyxiation, or, more gruesomely, maceration, a process involving a conveyor belt and a giant blender.
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This year, the brothers continue to respect the original Mosse formula, but are also "having fun" and leaving room for experimentation, with carbonic and semi-carbonic maceration and blends.
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He began the "S" line of Radikons, wines made just like the others, with the same amount of skin maceration, but aged only one year rather than the full six.
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Williams forgoes a long maceration in favor of a shock in cold water, which keeps the shallots shalloty and savory and prevents them from becoming too acidic, which could overwhelm the delicate lettuces.
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In a nutshell, carbonic maceration means that the juice that turns to wine ferments inside the intact grape before its pressed… other wine is pressed and then fermented with contact with the crushed skins.
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In place of Parker's muscular Bordeaux, the wines of the moment were often described as glou glou , French for "chuggable": light reds frequently made via carbonic maceration, a fermentation technique that results in fresh, fruity wines.
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Other options of the same ilk include frappato from the Vittoria region of Italy, barberas from the Piedmont region of Italy, and any number of fresh reds made by the perhaps arcane process known as carbonic maceration.
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Mr. Brockway was inspired by some of the lighter-bodied, refreshing carignans coming out of southwestern France, where many of the wines are made using the technique of semi-carbonic maceration, which is most closely identified with Beaujolais.
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How much sugar is in wine is determined in the step after maceration, fermentation, where yeast eats up the sugar to produce alcohol, which is why not all light rosés are dry and not all darker rosés are sweet.
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Most likely, these producers allowed their wines to macerate with the tannin-rich skins of the nebbiolo grape for far longer periods than today, although some had already begun to reduce the maceration times in hopes of suppler wines.
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My favorites included McGill Vineyard riesling from 60-year-old vines in Rutherford in Napa Valley, which was dry, resonant and lip-smacking, and Carbonic Carignan from Mendocino County, produced using the carbonic-maceration method, common in Beaujolais and with numerous natural wines.
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Interestingly, Cathy Corison, the great Napa wine producer, speculated on Twitter that perhaps the winemaker had used some carbonic maceration, an increasingly popular technique around the world that is most often identified with Beaujolais, and can be associated with an attractive, spicy, fruity quality.
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Somewhere like the Rouissillon, the strong winds of the region take care of many things that can ail vines, the grapes are hand-harvested, semi-carbonic maceration takes place (that is, the juice inside a lot of the grapes ferments on its own before the grapes get crushed), a ton of other dope shit happens, and then BOOM we get a serving of this fine pie.
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Pinot grigio is a grape that has white juice on the inside, but pink skins; it begs for its color to shine through with a bit of maceration, and in this part of Italy, which butts up against Slovenia and Austria, producers like Terpin, along with Josko Gravner and the late Stanko Radikon, have resurrected the traditional style of winemaking there, which includes skin contact.
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Skin maceration caused by bandage Maceration is defined as the softening and breaking down of skin resulting from prolonged exposure to moisture. It was first described by Jean-Martin Charcot in 1877. Maceration is caused by excessive amounts of fluid remaining in contact with the skin or the surface of a wound for extended periods. Maceration often occurs when one applies a bandage to everything from a paper cut on the finger to much larger wounds that require professional treatment.
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In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a hunting holiday. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as little as a few days. Following maceration, the Cabernet must can be fermented at high temperatures up to 30 °C (86 °F).
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Petasites hybridus leaves have been used in the traditional Austrian and Czech medicine internally (as tea or cold maceration in ethanol) and externally (as compresses or maceration in vinegar) for treatment of infections, fever, flu, colds, hay-fever, and allergies.
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It is a process different from what is commonly referred to in winemaking as "maceration".
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The "cap" of grape skins being "punched down" to maximize maceration. The process of maceration begins, to varying extent, as soon as the grapes' skins are broken and exposed to some degree of heat. Temperature is the guiding force, with higher temperatures encouraging more breakdown and extraction of phenols from the skins and other grape materials. Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol.
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Carbonic maceration techniques (e.g semi-carbonic maceration) were recently adapted to coffee processing. The ripe coffee cherries are placed inside a hermetic stainless steel tank and left to undergo an anaerobic fermentation. Such fermentation process brings out intense aroma, with a taste profile akin to red wine and whisky.
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This process makes the food more flavorful and easier to chew and digest. Maceration is often confused with marination, which is the process of soaking foods in a seasoned, often acidic, liquid before cooking. Some herbal preparations call for maceration, as it is one way to extract delicate or highly volatile herbal essences without applying heat and thus to preserve their signature more accurately. Sometimes a cooking oil is used as the liquid for maceration – especially olive or some other vegetable oil.
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This most qualitative process avoids the phenomena of oxidation and premature maceration highly damageable in terms of quality.
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Maceration is an unsuitable method to clean the bones of a fish, as they have a poorly articulated, pliable skeleton.
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Caña as much as grappa used to be widely infused with herbs and fruits resulting in traditional combinations such as grappamiel (grappa + honey, honey maceration), grapa con limon (grappa with lemon, lemon maceration), caña con pitanga, caña con butia, and so on. There is a bar in Montevideo called Los yuyos that is famous for serving these varieties.
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Beaujolais Nouveau made by carbonic maceration Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ethanol. Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins.
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Two types of mutage are sometimes distinguished. A distinction being made between adding alcohol to the must before fermentation and adding during fermentation. # Mutage sur grain: Where the mutage takes place during maceration on the skins. This is described as mutage on the cap of the marc and produces vin de liqueur # Mutage after the traditional maceration and pressing producing vin doux naturel.
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One may also notice maceration after wearing non-breathable plastic or latex rubber gloves, which trap moisture against the skin. Maceration also occurs during treatment of wounds because the skin under the bandage becomes wet due to perspiration, urine or other bodily fluids. The excess moisture is sometimes called hyperhydration. Wrinkles are the first sign that the skin is over-hydrated.
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It is through the maceration process (example shown with Pinot noir) that color is leeched from the skins into the fermenting must. However, the skins of Poulsard have a very low amount of color pigmentation so even after a week of extended maceration the must usually only has a very pale color. Though technically a red-skinned noir grape, Poulsard often produces Vin gris either due to low extraction of color compounds or from oxidation of the must that lightens the color even further. While most red skin grape contribute color over a matter of hours to a few days during the maceration process where the skin is kept in contact with the fermenting must, the amount of pigment in Poulsard is so low that even after a week of extended maceration very little color has seeped into the must.
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Maceration is the chief means of producing a flavored alcoholic beverage, such as cordials and liqueurs. Maceration of byproducts from food processing plants and other organic byproducts such as cooking oil, stubble, wood chips or manure can involve the use of a chopper pump to create a slurry which can be used for to create compost or co-digestion feedstock in biogas plants (or both).
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During this time the cap of grapes skins is frequently punched down (pigeage) or the juice pulled out from under the tank and pumped over the cap to allow for a more thorough extraction of phenolics that influence tannin, colour and aroma. Usually during this maceration, the fermentation process starts with ambient yeasts in the cellar. Often the wine will have fermented to the point where the grape spirits are added before maceration has ended and the wine is pressed off the skins, a process known as mutage sur grains. The added alcohol during maceration allows for more ethanol-soluble phenolics and flavor compounds to be extracted.
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Maceration is a form of controlled putrefaction, a stage of decomposition in which the proteins of the body's cells are broken down and consumed by bacteria in anaerobic conditions. The temperature is usually maintained at a constant optimal temperature in an incubator. Maceration generates very strong and distasteful odors, and is therefore usually done in a closed container in a ventilated area. Maceration is an alternative to the Dermestes method in which skin beetles are used to clean the flesh off of the corpse, a method which is used with corpses of small mammals, birds, reptiles, and amphibians, because these animals' bones tend to fall apart in many tiny parts.
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Periwound issues affect the integrity and healthy functionality of the skin surrounding the wound and may include maceration, excoriation, dry (scaly) skin, eczema, callus (hyperkeratosis), infection, inflammation.
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Streptococcal intertrigo is a cutaneous condition seen in infants and young children, characterized by a fiery-red erythema and maceration in the neck, axillae or inguinal folds.
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Steri- Strips help prevent maceration. They result in less scarring when compared to staples or sutures. They present a lesser chance of infection than sutures or staples.
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Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing.
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One classical method of maceration is grape treading or pigeage, where grapes are crushed in vats by barefoot workers. The process of cold maceration or cold soak is where temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent. This technique was popular in the production of Burgundy wines in the 1970s and 1980s but there is still some debate among oenologists about the overall benefits to and resulting quality of the wine. Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents traditional yeast fermentation.
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Circaea lutetiana herb has been used in the traditional Austrian medicine internally as tea, or externally as cold maceration in ethanol, for treatment of rheumatism, gout, infections, and fever.
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Some winemakers prefer to chill the must to around 10°C (50°F), to allow a period of pre- fermentation maceration ("cold soaking"), of between one and four days. The idea is that color and fruit flavours are extracted into the aqueous solution, without extraction of tannins which takes place in post-fermentation maceration when alcohol is present. This practice is by no means universal and is perhaps more common in New World winemaking countries.
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The dark purple skin of Dolcetto grapes have high amounts of anthocyanins, which require only a short maceration time with the skin to produce a dark-colored wine. The amount of skin contact affects the resulting tannin levels in the wine, with most winemakers preferring to limit maceration time to as short as possible.O. Clarke Encyclopedia of Grapes pg 87 Harcourt Books 2001 During fermentation, the wine is prone to the wine fault of reduction.
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The addition of a deflocculant, an antifoam agent or an anti-oxidant is recommended using the Waring Blender or Ultra Turrax homogenisation procedure for maceration of the potato tissue cores.
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The Pinot and Gamay are fermented together. This process starts with a carbonic maceration and continues with a traditional fermentation. The wine is usually released young, and shows little aging potential.
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Oz Clarke's Pocket Wine Guide 2010. Sterling Publishing Company, Cheap, BA (2010). Mr. Cheap's Guide to Wine. Adams Media, ) is part of the method of maceration used in traditional wine-making.
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The process of maceration or extended skin contact allows the extraction of phenolic compounds (including those that form a wine's color) from the skins of the grape into the wine. In red wine, up to 90% of the wine's phenolic content falls under the classification of flavonoids. These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as extraction.
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The practice of shaking or stalking has the advantage of separating the stems from the cluster of grapes and avoids giving the wine a herbaceous taste at pressing. The skin is not macerated and the transparent yellow colour is retained. The winemaker can soak the skins of white grapes and practice maceration if the quality of the grapes is good. Pre-fermentation Maceration is generally performed at a controlled temperature to delay the onset of fermentation.
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Maceration of herbs and fruits was now moved to chrome steel tanks. The time of maceration for a typical batch ranges from 1 to 5 years. After filtration the liquor is further matured for 2–3 years. As all ingredients of the Sơn Tinh liquors are natural, and cold-filtration is avoided to preserve the full flavour, some sedimentation might appear in the bottled products, or the liquor might show some cloudiness when cooled to very low temperatures or when water is added.
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In addition, macerated skin becomes extremely soft and takes on a whitish appearance. However, this white skin should not be confused with the pale, whitish appearance of the new epithelial tissue in a healing wound. Although most maceration clears up quickly once the skin is exposed to fresh air and allowed to dry, sometimes skin that experiences long periods of maceration is vulnerable to fungal and bacterial infection. As opportunistic organisms affect the area, it may become itchy or develop a foul odour.
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Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins vin gris are wines made from the immediate pressing of red skin grapes without any maceration time. Despite the name vin gris, the resulting juice is actually not grey but rather a very pale pink that is usually much lighter than traditionally made rosés using the limited maceration and saignée methods. Under French wine laws, wines labelled gris de gris must only be made from lightly tinted grape varieties such as Cinsault, Gamay and Grenache gris. The style is a specialty of the Lorraine Appellation d'Origine Contrôlée (AOC) Côtes de Toul made from Gamay and in Morocco where the orange-pink wine is made from a blend of Cinsault, Grenache and Cabernet Sauvignon.
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Maceration is used to create smaller bits of the whole, as in making peppermint extract, etc. Distillation is used with maceration, but in many cases, it requires expert chemical knowledge and the erection of costly stills. The distinctive flavors of nearly all fruits, in the popular acceptance of the word, are desirable adjuncts to many food preparations, but only a few are practical sources of sufficiently concentrated flavor extract. The most important among those that lend themselves to "pure" extract manufacture include lemons, oranges, and vanilla beans.
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This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de cassis, and also used to steep unflavored spirit with herbs for making herb-based alcohol like absinthe.
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The most prominent of these are 3-mercaptohexanol-1-ol and 3-mercaptohenyl acetate. These are extracted from the grape skins during maceration but are less likely to be extracted at temperatures below 20 °C (68 °F). As a result, producers doing a "cold soak" maceration (with much lower temperature) to limit microbial and oxidative activity may extract less of these compounds. During fermentation, other flavor components such as the esters phenethyl acetate and isoamyl acetate also form and contribute to a wine's aromas.
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The temperature of fermentation will play a role in the result, with deeper colors and more flavor components being extracted at higher temperatures while more fruit flavors are maintained at lower temperature. In Australia there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines. The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged periods of maceration, more tannins are extracted from the skin and will be present in the resulting wine.
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Contemporary Justice Review [online]. 19(2), 230 – 249. The American Veterinary Medical Association accepts maceration subject to certain conditions, but recommends alternative methods of culling as more humane.AVMA Guidelines for the Euthanasia of Animals: 2013 Edition . avma.
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Maceration, excoriation, dry (fragile) skin, hyperkeratosis, callus and eczema are frequent problems that interfere with the integrity of periwound skin. They can create a gateway for infection as well as cause wound edge deterioration preventing wound closure.
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Average total polyphenol content measured by the Folin method is 216 mg/100 ml for red wine and 32 mg/100 ml for white wine. The content of phenols in rosé wine (82 mg/100 ml) is intermediate between that in red and white wines. In winemaking, the process of maceration or "skin contact" is used to increase the concentration of phenols in wine. Phenolic acids are found in the pulp or juice of the wine and can be commonly found in white wines which usually do not go through a maceration period.
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Maceration, in sewage treatment, is the use of a machine that reduces solids to small pieces in order to deal with rags and other solid waste. Macerating toilets use a grinding or blending mechanism to reduce human waste to a slurry, which can then be moved by pumping. This is useful when, for example, water pressure is low or one wishes to install a toilet below the sewer drain pipe. Maceration can be achieved by using a chopper pump in the sewage lift station or at the wastewater treatment plant.
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Maceration of dried fruit in rum and apple juice In food preparation, maceration is softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food.Maceration - herbs-info.com In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, the fruit is often simply sprinkled with sugar (and sometimes a small amount of salt) and left to sit and release its own juices.
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The high alcohol levels from the fermented sugars may be offset by various winemaking practices including reverse osmosis and adding water to the must. Historically, winemakers in the Barossa Valley have utilized very short maceration periods that limit the amount of time that the wines spends in contact with the skin. Often the wine is racked off the skins into oak wine barrels before fermentation is even completed. While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel.
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Skeleton of swine prepared by bone maceration In the process of maceration, the carcass is first skinned and defleshed by hand as much as is practical, and all internal organs are removed. In this process, extra care is taken when removing the eyeballs, ears and jugular muscles, because some bones are shallow and brittle, such as the thickened external acoustic opening of many mammals. The tongue is usually left in place, because of its attachment to the hyoid bone. Severed parts of the carcass are sometimes kept in nylon panty hose.
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This is done with the intention of ensuring essential oils that carry fruit flavors and give mouth feel are retained. The Belvedere Maceration product line includes Mango Passion, Lemon Tea, Bloody Mary, Pink Grapefruit, Black Raspberry, Orange, Citrus and Ginger Zest.
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Type I MSDs also rely heavily on chlorination and maceration to break down solids and kill any bacteria present.McLemore, A. (2011). The engineering cruise notebook: A study guide for the engineering students of the Training Ship Golden Bear. Vallejo, CA.
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Warm water immersion foot is a skin condition of the feet that results after exposure to warm, wet conditions for 48 hours or more and is characterized by maceration ("pruning"), blanching, and wrinkling of the soles, padding of toes (especially the big toe) and padding of the sides of the feet. Foot maceration occur whenever exposed for prolonged periods to moist conditions. Large watery blisters appear which are painful when they open and begin to peel away from the foot itself. The heels, sides and bony prominences are left with large areas of extremely sensitive, red tissue, exposed and prone to infection.
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Cabernet Franc. After harvest the grapes are destemmed and crushed with a short maceration period, often with the must warmed up to aid in extraction of color and phenolics before the wines are pressed and put into barrel. The wine almost always goes through malolactic fermentation. Some Saint-Nicolas-de-Bourgueil producers with vineyards planted in lighter soils will produce an early maturing wine, with an even shorter maceration period and much less oak aging, that can be released as early as the summer after vintage while other examples will see 15 to 18 months of aging before being bottled.
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Macerated skeletons of a Great Dane and a Chihuahua, on display at The Museum of Osteology, in Oklahoma City. Maceration is a bone preparation technique whereby a clean skeleton is obtained from a vertebrate carcass by leaving it to decompose inside a closed container at near-constant temperature. This may be done as part of a forensic investigation, as a recovered body is too badly decomposed for a meaningful autopsy, but with enough flesh or skin remaining as to obscure macroscopically visible evidence, such as cut-marks. In most cases, maceration is done on the carcass of an animal for educational purposes.
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Following the initial maceration is a slow distillation process. Neither sugar nor artificial coloring is added to the finished distillate. The end product is an all- natural, genuine Swiss clear or 'La Bleue' absinthe, and is bottled at 106 proof (53% ABV).
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Margo starts an explosive fire that destroys the Kothoga, surviving by hiding inside a maceration tank. As dawn comes, D'Agosta and a team of police break into the lab, see the charred remains of the Kothoga, and rescue Margo from the tank.
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The Rosé aspect of Cristal Rosé is produced using the saignée (skin contact) process after cold maceration. The Cristal Rosé cuvée is aged, on average, for 6 years in Louis Roederer’s cellars and left for a minimum of 8 months after disgorging (dégorgement).
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The Mount Cap Formation is a geologic formation exposed in the Mackenzie Mountains, northern Canada. It was deposited in a shallow shelf setting in the late Early Cambrian, and contains an array of Burgess Shale-type microfossils that have been recovered by acid maceration.
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The process of carbonic maceration occurs naturally in a partial state without deliberate intervention and has occurred in some form throughout history. If grapes are stored in a closed container, the force of gravity will crush the grapes on the bottom, releasing grape juice. Ambient yeasts present on the grape skins will interact with the sugars in the grape juice to start conventional ethanol fermentation. Carbon dioxide is released as a by product and, being denser than oxygen, will push out the oxygen through any permeable surface (such as slight gaps between wood planks) creating a mostly anaerobic environment for the uncrushed grape clusters to go through carbonic maceration.
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Semi-carbonic maceration is the winemaking technique where grapes are put through a short period of carbonic maceration, followed by conventional yeast fermentations. This is the process used in the production of Beaujolais nouveau wines. To an extent, most wines were historically treated to some form of semi or partial carbonic fermentation (as noted in history section above) with the amount dependent on the shape and size of the vessel that the grapes were stored in prior to crushing. The deeper the vessel, the greater the proportion of grapes that could be exposed to an anaerobic environment caused by the release of carbon dioxide from the crushed grapes on the bottom.
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The process of carbonic maceration is also known as whole grape fermentation where instead of yeast being added, the grapes fermentation is encouraged to take place inside the individual grape berries. This method is common in the creation of Beaujolais wine and involves whole clusters of grapes being stored in a closed container with the oxygen in the container being replaced with carbon dioxide.K. MacNeil The Wine Bible pg 33-34 Workman Publishing 2001 Unlike normal fermentation where yeast converts sugar into alcohol, carbonic maceration works by enzymes within the grape breaking down the cellular matter to form ethanol and other chemical properties. The resulting wines are typically soft and fruity.
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Some methods of culling that do not involve anaesthetics include: cervical dislocation, asphyxiation by carbon dioxide and maceration using a high-speed grinder, while other methods include using a laser to cut a hole in the egg, removing a drop of fluid to be tested and providing the sex of the chicken. Asphyxiation is the only method in the United Kingdom, while maceration is the primary method in the United States. Due to modern selective breeding, laying hen strains differ from meat production strains (broilers). In the United States, males are culled in egg production, since males "don’t lay eggs or grow large enough to become broilers".
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Manufacturers are attempting to streamline a production process that virtually eliminates oxidation to produce cocaine base. Some laboratories are not using sulfuric acid during the maceration state; consequently, less cocaine alkaloid is extracted from the leaf, producing less cocaine hydrochloride, the powdered cocaine marketed for overseas consumption.
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The maximum yield for red wine grapes is 70 hl/ha.P. Saunders Wine Label Language p. 250 Firefly Books 2004 The red wines tend to be very tannic due to prolonged periods of maceration during winemaking. Many producers make liberal use of French and Portuguese oak.
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The use of carbonic maceration is closely associated with the production of Beaujolais nouveau wine from the Gamay grape in the Beaujolais region and some wines in the Rioja Alavesa and Jumilla areas of Spain. This grape lends itself well to the production of simple, fruity wines and Beaujolais winemakers have been able to create a unique identity based on this distinctive style. Producers in other parts of France and in the New World have frequently utilized carbonic maceration for their own Gamay production, or with other grape varieties. Winemakers in the Languedoc and Rhône wine regions will sometimes employ the technique on coarse and tannic grapes like Carignan, especially if they are to be blended with other varieties.
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Grapes that have been harvested manually are usually crushed, then transferred to a tank. Pre-fermentation cold maceration is sometimes carried out. Alcoholic fermentation can then begin, normally after the addition of yeast. The next stage is the extraction of polyphenols (tannins and anthocyanins) and other chemical constituents of the grapes.
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Many growing and production methods are newer as most wineries have been in existence for only a short time. Many vineyards are new or recently replanted using modern cultivation techniques, improved rootstocks and cultivars. Most wines are fermented in stainless steel. Length of maceration and fermentation depends on the producer.
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A Type I MSD has a flow-through discharge design. The sewage is broken down and processed through the use of chlorination and/or maceration. The bacteria count per one hundred milliliters of water must be less than one thousand. Discharges from Type I MSDs must not have evident floating solids.
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In food processing plants, maceration refers to the use of a chopper pump to create a "blended" slurry of food waste and other organic byproducts. The macerated substance, which can be described as a protein-rich slurry, is often used for animal feed, fertilizer, and for co-digestion feedstock in biogas plants.
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He worked particularly on yeast, malolactic fermentation and carbonic maceration. He also was a teacher in winemaking. As such he later inspired the movement of natural wines. He leaves books of quality, including The aroma of fine wine, the text of a lecture he delivered at the wine fair of Mâcon in 1950.
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Early in its history, German producers would use Dornfelder to make Beaujolais nouveau style wine using carbonic maceration to make a light bodied, fruity wine, sometimes with a bit of residual sugar. Today, most examples of Dornfelder are fermented dry, though some off-dry examples exist, with flavors of sour cherry and blackberries.
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Hypericum maculatum herb has been used in the traditional Austrian medicine internally as tea or oil extract, and externally as oil extract, ointment or cold maceration in ethanol for treatment of disorders of the skin, locomotor system, nervous system, gastrointestinal tract, respiratory tract, kidneys and urinary tract, cardiovascular system, infections, rheumatism and gout.
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One method of making rosé is to press the wine early (often after 12–24 hours of skin contact) while red wine producers will leave the juice macerating with the skins for several days or even weeks longer. Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12–24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure.
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Cinsault is also commonly used in rosé production along with Lladoner Pelut, Piquepoul noir, Terret noir, and Grenache. Grenache is also the main grape used in the fortified wines of the Banyuls and Rivesaltes region. Some of the oldest vines in France are Carignan grapes. Winemakers often use carbonic maceration to soften the tannins.
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Infusions are hot water extracts of herbs, such as chamomile or mint, through steeping. Decoctions are the long-term boiled extracts, usually of harder substances like roots or bark. Maceration is the cold infusion of plants with high mucilage-content, such as sage or thyme. To make macerates, plants are chopped and added to cold water.
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The finished flat mass is then usually smoothed over with rounded orange peels. If there are any gaps after the maceration process, these are usually filled in by gluing small pieces of paper.López Binnqüist, pages 12, 129 Remaining on their boards, the pounded sheets are taken outside to dry. Drying times vary due to weather conditions.
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Montepulciano D'Abruzzo wine. Montepulciano ripens late and has a tendency to favor producing large yields. The grapes can be plump with a low skin to juice ratio. However, the skin has a fair amount of pigmented tannins and color producing phenols that with maceration can produce either a deep ruby colored wine or a pink Cerasuolo wine.
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This may also be possible on a patient who slides down while sitting in a chair. # Moisture is also a common pressure ulcer culprit. Sweat, urine, feces, or excessive wound drainage can further exacerbate the damage done by pressure, friction, and shear. It can contribute to maceration of surrounding skin thus potentially expanding the deleterious effects of pressure ulcers.
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The "Jingle Bell Julep" is a holiday twist on the mint julep. An original recipe by Jim Hewes, it uses a berry-based maceration rather than traditional mint. Hewes oversees the bar's cocktail program, which includes creating new thematic cocktails and reintroducing classic cocktails. He aims to create cocktails that guests can make easily at home.
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The juice of the leaves is applied to feet to prevent maceration and cracking in the monsoon season.Pharmacographia Indica. A history of the principal drugs of vegetable origin met with in British India, William Dymock, C. J. H. Warden & David Hooper, 1893. Barleria prionitis is often the host to larvae of the Phalanta phalantha and Junonia lemonias butterflies.
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They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially. ;Flour treatment agents : Flour treatment agents are added to flour to improve its color or its use in baking. ;Glazing agents: Glazing agents provide a shiny appearance or protective coating to foods. ;Humectants : Humectants prevent foods from drying out.
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Red wines are produced ensuring that malolactic fermentation has been completed, though carbonic maceration is also used for young wines. Selection for Crianza, Reserva and Gran Reserva starts in the vineyards. Tempranillo is blended with Garnacha to make the Crianza. The whites are made with Viura and the rosés use Garnacha along with other white and red varieties.
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Many of the earliest red wines were closer in color to modern rosé since many of the early winemaking techniques involved pressing soon after harvest. It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth, creating juice that was only lightly pigmented.
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There are also color designations that can be used on the label: ; Weißwein - white wine :May be produced only from white varieties. This designation is seldom used. ; Rotwein - red wine :May be produced only from red varieties with sufficient maceration to make the wine red. Sometimes used for clarification if the producer also makes rosés from the same grape variety.
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In dissection, the inner coat (tunica intima) can be separated from the middle (tunica media) by a little maceration, or it may be stripped off in small pieces; but, because of its friability, it cannot be separated as a complete membrane. It is a fine, transparent, colorless structure which is highly elastic, and, after death, is commonly corrugated into longitudinal wrinkles.
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Hyperhidrosis can have physiological consequences such as cold and clammy hands, dehydration, and skin infections secondary to maceration of the skin. Hyperhidrosis can also have devastating emotional effects on one’s individual life. Those with hyperhidrosis may have greater stress levels and more frequent depression. Excessive sweating or focal hyperhidrosis of the hands interferes with many routine activities, such as securely grasping objects.
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Pectin is one of the main components of the plant cell wall. In plants, pectinesterase plays an important role in cell wall metabolism during fruit ripening. In plant bacterial pathogens such as Erwinia carotovora and in fungal pathogens such as Aspergillus niger, pectinesterase is involved in maceration and soft-rotting of plant tissue. Plant pectinesterases are regulated by pectinesterase inhibitors, which are ineffective against microbial enzymes.
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Recommended methods include decapitation (beheading) for small rodents or rabbits. Cervical dislocation (breaking the neck or spine) may be used for birds, mice, and immature rats and rabbits. Maceration (grinding into small pieces) is used on 1-day-old chicks. High-intensity microwave irradiation of the brain can preserve brain tissue and induce death in less than 1 second, but this is currently only used on rodents.
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The tendency of saliva to pool in these areas is increased, constantly wetting the area, which may cause tissue maceration and favors the development of a yeast infection. As such, angular cheilitis is more commonly seen in edentulous people (people without any teeth). It is by contrast uncommon in persons who retain their natural teeth. Angular cheilitis is also commonly seen in denture wearers.
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Gamay-based wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration. The latter are produced mostly in the designated 'Cru Beaujolais' areas where the wines typically have the flavor of sour cherries, black pepper, and dried berry, as well as fresh-cut stone and chalk.
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Patients find relief by cooling the skin. All patients must be notified to not apply ice directly on to the skin, since this can cause maceration of the skin, nonhealing ulcers, infection, necrosis, and even amputation in severe cases. Mild sufferers may find sufficient pain relief with tramadol or amitriptyline. Sufferers of more severe and widespread EM symptoms, however, may obtain relief only from opioid drugs.
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Glycyrrhizin is obtained as an extract from licorice root after maceration and boiling in water. Licorice extract (glycyrrhizin) is sold in the United States as a liquid, paste, or spray-dried powder. When in specified amounts, it is approved for use as a flavor and aroma in manufactured foods, beverages, candies, dietary supplements, and seasonings. It is 30 to 50 times as sweet as sucrose (table sugar).
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The grape harvest is done when the grapes are ripe and is done manually or mechanically. The manual harvest is for the most part sorted, either at the vineyard or at the cellar with a sorting table, thereby removing the rotten grapes or insufficiently mature ones. The manual harvest is usually broken and then placed in vats. Cold pre-fermentation maceration is sometimes carried out.
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Manual or mechanical harvesting with either Pinot noir or Gamay. The grapes are sometimes sorted. Two methods are used: either pressing (Rosé pressing), or placing the harvest in a tank for an early maceration: bleeding off (bleeding rosé), made with the juice drawn from the tank. Fermentation is done in the tank, like the white wine, and then followed by monitoring of the temperature, chaptalization, etc.
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In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial carbonic maceration. Crushed grapes leaving the crusher Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark Malvidin 3,5-diglucoside anthocyanin) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration).
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When used in scrolls, repeated rolling and unrolling causes the strips to come apart again, typically along vertical lines. This effect can be seen in many ancient papyrus documents. Paper contrasts with papyrus in that the plant material is broken down through maceration or disintegration before the paper is pressed. This produces a much more even surface, and no natural weak direction in the material which falls apart over time.
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This auction pre-dated the now famous Nederburg Auction, which started the following year. With Charles Back joining his father in 1978, Fairview's range of wines began to diversify, with white wines being added to the portfolio and new varietals being planted. Charles also introduced innovative winemaking practices. Using the Gamay varietal, Fairview produced South Africa's first Beaujolais nouveau style wine in 1987 using the traditional carbonic maceration method.
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Now the wines typically spend about 20 months in oak prior to release. A French Tannat is characterized by its firm, tannic structure with raspberry aromas and the ability to age well. They often have a deep dark color with high level of alcohol. The rosés produced in Irouléguy go through very limited maceration time with the skins in order to keep the wines from getting too tannic.
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After centuries in Argentina, the Cereza vine has adapted to the hot, arid condition and with irrigation became a reliable producer of crops for harvest. Compared to the related, red-skin Criolla Grande, Cereza has a noticeably lighter, pink skin with larger berries that contribute very little color phenols during maceration. As such, the wines produced from Cereza are almost always white with some rosés also being produced.
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Some winemakers will use pectolytic enzymes during the maceration process to help break down the cell walls to allow the release of more juice freely. These enzymes are also used with white wines to assist in clarification. The type of pressing used and the amount of suspended solids plays a particular role in filtering decisions as a high amount of suspended solids (particularly natural gums) can clog and damage expensive filters.
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An efficient and modern method of maceration is the "pneumatage process" in which compressed air or gas is sequentially injected into the juice. The bubbles created during the pneumatage process uses gravity and the weight of the juice to circulate the wine juice with the cap of skins and grape solids allowing for greater extraction of aroma, coloring agents and tannins to diffuse into the wine juice ("must").
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Belvedere also produces flavored vodkas which are produced using a maceration process. The brand's flavored variants are produced by combining pure spirit with a macerated fruit, which is then distilled at a low temperature to form a macerate concentrate. The concentrated mixture is blended with the distillery's artesian well water to bottling strength and bottled. These flavors are not charcoal filtered, and are filtered through cellulose particle filters prior to bottling.
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Organic solvent extraction is the most common and most economically important technique for extracting aromatics in the modern perfume industry. Raw materials are submerged and agitated in a solvent that can dissolve the desired aromatic compounds. Commonly used solvents for maceration/solvent extraction include hexane, and dimethyl ether. In organic solvent extraction, aromatic compounds as well as other hydrophobic soluble substances such as wax and pigments are also obtained.
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Human femurs and humerus from Roman period, with evidence of healed fractures The study of bones and teeth is referred to as osteology. It is frequently used in anthropology, archeology and forensic science for a variety of tasks. This can include determining the nutritional, health, age or injury status of the individual the bones were taken from. Preparing fleshed bones for these types of studies can involve the process of maceration.
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As of 2012 vintage the wine will be no longer bottled by Bruno Giacosa, as the firm moves towards an estate-only strategy for its top wines. The oenological philosophy has been described as "updated traditional". Maceration on skins may last up to thirty days, though not past fifty as in extreme traditional practices. Botti (traditional 50hL casks) are used for aging, but in French oak rather than Slavonian.
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A Nemea wine made from 100% Agiorgitiko Agiorgitiko is a very versatile grape variety that can be made in a wide range of styles from light rosés to soft, fruity reds made by carbonic maceration in a style similar to the French wines of Beaujolais, to very tannic wines with spicy, red fruit aromas and the potential to age. At its most extreme, Agiorgitiko wines have the potential to be very low in acidity, high alcohol and high in phenolics with both issues requiring the winemaker to make decisions on how to handle these components in order to make a balanced wine. The small berries and thick skins of the grape contribute to high phenolic levels of Agiorgitiko which leads the wine needing very little maceration time in order to extract the deep, dark color associated with the grape. It also contribute to the tannin levels and the grape's ability to handle the effects of oak aging in the barrel.
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V. vinifera also produces stilbenoids. Resveratrol is found in highest concentration in the skins of wine grapes. The accumulation in ripe berries of different concentrations of both bound and free resveratrols depends on the maturity level and is highly variable according to the genotype. Both red and white wine grape varieties contain resveratrol, but more frequent skin contact and maceration leads to red wines normally having ten times more resveratrol than white wines.
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The maceration in alcohol will amplify any bad taste there is in the fruit, such as fruit that started to rot, instead of hiding it. Wood or leaves will release an unpleasant tannin into the drink, which will only get softer with age. Alternately, honey may be used instead of sugar. Few people do, however, since honey is more expensive, and depending on its type may not contribute in a positive way to the taste.
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Bottling machine Harvesting is manual or mechanized. Two different methods may be used, either the direct pressing method (to produce a pressed rosé wine) or the method whereby the harvested red grapes are put in a tank and red wine maceration begins, but some of the juice is then bled off (to produce a bled rosé wine). Alcoholic fermentation takes place in tanks, as for white wine, and temperatures, chaptalization, etc. are carefully controlled.
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Roman perfume bottles (unguentari) on display at Villa Boscoreale Perfumes were very popular in Ancient Rome. In fact, they were so heavily used that Cicero claimed that, "The right scent for a woman is none at all." They came in liquid, solid and sticky forms and were often created in a maceration process with flowers or herbs and oil. Distillation technology, as well as most of the imported ingredients, originated in the east.
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It is ready to drink quickly but lacks the structure for long-term aging. In the most extreme case, such as with Beaujolais nouveau, the period between picking and bottling can be less than six weeks. During carbonic maceration, an anaerobic environment is created by pumping carbon dioxide into a sealed container filled with whole grape clusters. The carbon dioxide gas permeates through the grape skins and begins to stimulate fermentation at an intracellular level.
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Essential oils are not oils but volatile aromatic compounds that are used in flavors, fragrances, and in aroma therapy for health purposes. Essential oils are usually extracted by distillation. Maceration is also used as a means of extracting essential oils. In this process, used, for example, to extract the onion, garlic, wintergreen and bitter almond essential oil, the plant material is macerated in warm water to release the volatile compounds in the plant.
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D. dadantii is a motile, nonsporing, straight rod-shaped cell with rounded ends. Cells range in size from 0.8 to 3.2 μm by 0.5 to 0.8 μm and are surrounded by numerous flagella (peritrichous). In the natural plant environment, D. dadantii causes plant maladies such as necrosis, blight and “soft rot,” which is a progressive tissue maceration. D. dadantii contains many pectinases that are able to macerate and break down the plant cell wall material.
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Chaptalization is permitted here and can help wine makers compensate for the under ripeness of the grapes in some years. For red wines there has been more emphasis on extending the maceration time of skin contact in order to bring out more color and tannins into the wine. Temperature control is also an important consideration with the cold autumn weather sometimes requiring that the must be heated in order to complete fermentation fully.
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Produced using the saignée (skin contact) process after cold maceration, the Rosé Vintage is a blend of around 70% Pinot Noir and 30% Chardonnay, the percentage (20%) of wine matured in oak tuns without malolactic fermentation being smaller. The Rosé Vintage cuvée is aged for 4 years in Roederer’s cellars and left for 6 months after dégorgement (disgorging) to attain perfect maturity. His Chardonnay comes mostly from Cumières, on the Bank of the River Marne.
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Magnesium sulfate is used in bath salts, especially for foot baths to soothe sore feet. The reason for the inclusion of the salt is partially cosmetic: the increase in ionic strength prevents some of the temporary skin wrinkling (partial maceration) which would occur with plain water baths. Epsom salt baths have been claimed to also soothe and hasten recovery of muscle pain, soreness, or injury. However, these claims have not been scientifically confirmed.
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When the wines are ready to be released, they are decanted off their sediments and repackaged in a new wine bottle. Valentini and the new wave of artisanal winemakers often utilize extensive pruning, green harvesting, and low crop yields in the vineyard. As well as extended maceration for red wines, and oak aging for whites to produce wines that have received some critical acclaim. According to Matt Kramer, Valentini's Trebbiano d'Abruzzo maybe "Italy's single greatest dry white wine".
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Kaempferia galanga rhizomes The rhizomes of the plant, which contain essential oils, have been used in traditional Chinese medicine as a decoction or powder. Its alcoholic maceration has also been applied as liniment for rheumatism. The extract causes central nervous system depression, a decrease in motor activity, and a decrease in respiratory rate. The decoctions and the sap of the leaves may have hallucinogenic properties, which may be due to unidentified chemical components of the plant’s essential oil fraction.
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"Most of the fruits were obtained by dissolving in hydrofluoric acid a single very small fragment of shale collected from Cape Stewart" The maceration of the fruits dissolves the main cells wall and leave the cuticle and interior cell organs. This allowed Harris to look closely at the ovules located inside. Upon close inspection of the ovule, whole pollen grains were found inside the micropylar canal. This is typical of a gymnosperm reproduction, not an angiosperm.
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It wasn't until the 1980s when more Pomerol producers began developing "Right Bank" techniques, including extended hanging time to ripen the Merlot grapes more fully, that the style associated with Pomerol wines today evolved. As with most wine regions, the style of winemaking varies by winemaker and by vintage. In general, many Pomerol winemakers practice 15 to 21 days maceration and press when the wine has reached full dryness. The wine almost always goes through malolactic fermentation.
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Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate virtually any known herb. Base oils commonly used for maceration include almond oil, sunflower oil, and olive oil as well as other food-grade triglyceride vegetable oils, but other oils undoubtedly are used as well.
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Ethical concerns about the consumption of eggs arise from the practice of culling male chicks shortly after birth.Day 20: Hard Boiled, Deviled & Devastated , a January 26, 2008 blog post from a Loma Linda University Adventist Health Sciences Center blog Practices considered humane for chick culling include maceration and suffocation using carbon dioxide. One of the main differences between a vegan and an ovo-vegetarian diet is the avoidance of eggs. Vegans do not consume eggs under any circumstances.
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Each cluster is inspected by hand at the sorting table prior to the automated destemming process which separates the berries from the stems. A second sorting area following destemming allows workers to inspect the individual berries and discard unsuitable fruit. The grapes are then transferred to small, open-top fermentors as gently as possible to minimize fruit damage. After a pre-fermentation maceration of five to eight days, the indigenous yeast encourages the longer process of malolactic fermentation.
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Immersion foot syndromes are a class of foot injury caused by water absorption in the outer layer of skin. There are different subclass names for this condition based on the temperature of the water to which the foot is exposed. These include trench foot, tropical immersion foot, and warm water immersion foot. In one 3-day military study, it was found that submersion in water allowing for a higher skin temperature resulted in worse skin maceration and pain.
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Alicante Ganzin is a red French wine grape variety. Unlike most Vitis vinifera wine grapes, Alicante Ganzin is a teinturier with dark flesh that produces red juice. Most varieties used to produce red wine, such as Cabernet Sauvignon, Syrah, etc., have clear color flesh and juice with the wine receiving its color through a maceration process where the color seeps out of the grape skins for as long as they are in contact with the juice.
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The Sotheby's Wine Encyclopedia (5th Edition) pg 315, 337-341 Dorling Kindersley (2011) The term Cerasuolo (meaning "cherry red") describes a vividly colored rosé and is seen frequently in the Abruzzo region where rosé made in the Montepulciano d'Abruzzo region from deeply pigmented Montepulciano grape are given a special designation within the DOC. Today, Italian rosés are most often made by the short maceration method though some regions do have a tradition of blending red and white wine grapes together to make a lightly colored wine. According to wine expert Oz Clarke, northeast Italy (which includes the Veneto wine, Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol (wine)), tends to make "delicate rosés" while warmer southern Italy (which includes Calabria, Apulia and Sicily) makes fuller bodied and "fairly gutsy dry rosés". Cerasuolo made from the Montepulciano grape in the Abruzzo region In the Valle d'Aosta DOC, locals refer to the indigenous grape Premetta as a rosato naturale due to the extremely thin and lightly pigmented skins of the variety that even with extended maceration can only produce a very pale rosé wine.
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Glycoside hydrolase family 28 CAZY GH_28 comprises enzymes with several known activities; polygalacturonase (); exo-polygalacturonase (); exo-polygalacturonase (); rhamnogalacturonase (EC not defined). Polygalacturonase (PG) (pectinase) catalyzes the random hydrolysis of 1,4-alpha-D-galactosiduronic linkages in pectate and other galacturonans. In fruit, polygalacturonase plays an important role in cell wall metabolism during ripening. In plant bacterial pathogens such as Erwinia carotovora or Ralstonia solanacearum (Pseudomonas solanacearum) and fungal pathogens such as Aspergillus niger, polygalacturonase is involved in maceration and soft- rotting of plant tissue.
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Several human and veterinary uses in traditional medicine are described for different parts (leaves, stems, roots, seeds, and latex) and preparations (infusion, decoction, and maceration, among others) based on this plant, by different routes (oral or topical). The most frequent reports concern its antihypertensive, anti-inflammatory, antiophidian, analgesic, antipyretic, antimicrobial, healing, antianemic, antidiabetic, and antihemorrhagic activities, among many other examples. Other uses are also related to this plant, such as biodiesel production, pesticide, insecticide, vermifuge, ornamentation, and even its use in religious rituals.
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Lesser quality paper is made from short masses arranged more haphazardly, but still beaten to the same effect.López Binnqüist, pages 8, 124, 127 This maceration process liberates soluble carbohydrates that are in the cavities of the cell fibers and act as a kind of glue. The Ficus tree bark contains a high quantity of this substance allowing to make for firm but flexible paper. During the process, the stones are kept moist to keep the paper from sticking to it.
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The flowers are immediately taken to the manufacturing plant and stripped of their pistils. The flower portion is placed in refined coconut oil for a minimum of 15 days. This is known as "enfleurage" (flower soaking), a French term used to designate a specific extraction step. According to specific maceration standards set by the decree of Appellation d'Origine, which each manufacturer must scrupulously follow, a minimum of 15 tiare flowers must be used in every liter of refined coconut oil.
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After that step, the oil will undergo more refining to remove all impurities and obtain the highest possible quality. Once the refining process is completed the coconut oil is placed into special storage tanks until it is purchased by one of only a handful of Monoi manufacturers. These manufacturers will proceed individually to the final maceration step which is to infuse the oil with Tiare flowers. Monoi de Tahiti must be stored in drums with a food-suitable liner or material.
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The most common cause of periwound issues is excessive moisture present in the area surrounding the wound. Exudate from heavily draining wounds causes irritation of the periwound that may lead to maceration, excoriation, and otherwise compromise skin integrity. This type of damage is more common in chronic wounds due to exudate composition which differs from fluids produced in acute wounds or burns. Chronic wound exudate contains proteolytic enzymes and other components that degrade skin integrity and predispose it to inflammation.
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Patxaran is made by soaking sloe fruits, collected from the blackthorn shrub, along with a few coffee beans and a cinnamon pod in anisette, for one to eight months. The process produces a light sweet reddish-brown liquid around 25-30% in alcohol content by volume. In addition to dictating the amount of sloes to be used, the regulating body for Pacharán Navarro insists that no colourings or flavourings be added and that the maceration last between one and eight months.
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In Beaujolais rosés are made from the Gamay grape using the same carbonic maceration techniques as the red wines except that the free-run juice that is released by the weight of the whole berry grapes in the tank is periodically drained off throughout the process to avoid extracting too much color and phenolics. In Bordeaux, rosé production is permitted in most AOC using the same varieties as the region's well known reds—Cabernet Sauvignon, Merlot, Cabernet franc, Malbec, Petit Verdot and Carmenere.
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Through additional reactions the nitrogen is incorporated into glutamine and glutamate and eventually used in the synthesis of other amino acids and nitrogenous compounds. After harvest, the majority (around 80%) of available nitrogenous compounds found in the grapes are concentrated in the skins and seeds. These compounds get released into the must during the process of crushing and during maceration/skin contact. Even after pressing up to 80% of initial nitrogen content within each grape berry will be left behind in the pomace.
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The amount of residual sugar left in the wine will vary from 50 to 125 g/l (5 to 12.5% RS). Prior to fermentation, the grapes destined for Maury production (predominantly Grenache) are harvested very ripe usually with a potential alcohol level (based on the amount of grape sugar alone) at 14.5% (around 25 to 27°Bx or 13.8 to 15 Baumé). After crushing, the must usually undergoes a period of extended maceration that can last up to 30 days.
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After pressing, the wine is left to settle in concrete vats over the winter before it is racked into barrels or other containers. Maury wines are often fermented and settled in large concrete fermentors such as these. The large opening allows cellar works to punch down the cap during maceration. Since the fermentation process is halted rather quickly, the flavors of Maury do retain some of the natural primary grape aromas of Grenache along with some of the early fermentation esters that develop.
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Obsello was a distilled verte, meaning that it was distilled from whole herbs steeped in alcohol, and colored using chlorophyl extracted from the herbs in a secondary maceration. According to the company's website (now taken down), it was a natural product made in a historical manner. The ingredients included wormwood, Alicante anise, fennel, and five other herbs, spices, roots, and flowers. The product contained less than 10 mg per kg of thujone in its final bottled state of 50% alcohol.
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Once the cell wall is degraded cellular structure collapses and this cell maceration gives a characteristic "water-soaked" or rotted appearance. D. dadantii grow intercellularly, continuing to degrade cells and colonize, until it eventually reaches xylem tissues. Upon reaching the xylem vessels D. dadantii possesses the ability to spread to new regions of the host and other areas may begin to display symptoms. Colonization within the xylem restricts flow of water causing loss of turgor pressure and wilting of foliage and stems.
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S. : An Italian abbreviation for Cantina Sociale that appears on wine labels denoting that the wine has been made by a local cooperative. ;Cult wines : Wines for which committed buyers will pay large sums of money because of their desirability and rarity. ;Cuvaison : The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and tannin. See also maceration.
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The wine is made using carbonic maceration, whole berry anaerobic fermentation which emphasizes fruit flavors without extracting bitter tannins from the grape skins. Grapes are loaded and sealed into a large (on the order of ) sealed container that is filled with carbon dioxide. Grapes that are gently crushed at the bottom of the container by the weight of the grapes start to ferment, emitting more CO2. All this carbon dioxide causes fermentation to take place inside the uncrushed grapes (without access to oxygen, hence "anaerobic fermentation").
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Brunello di Montalcino "Biondi-Santi, 1967 - Brunello di Montalcino "Fattoria dei Barbi, 1968 , bottle N° R7381 - Tegolato, 1966, produced bottles: 39.200, bottle n°20.910 Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through an extended maceration period where color and flavor are extracted from the skins. Following fermentation the wine is then aged in oak. Traditionally, the wines are aged 3 years or more "in botte"—large Slavonian oak casks that impart little oak flavor and generally produce more austere wines.
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Finally, elevation of the affected area above the heart reduces the blood flow to the injured region due to the difference in hydrostatic pressure between the finger and the heart. This has similar effects to the first three components of the method. Following the implementation of this method, splinting is recommended to keep the digit immobile. The skin under the splint should be carefully observed during the duration of its use due to the number of complications that can arise, including ulceration, maceration, and tape allergy.
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The decision on when to press red wine grapes will have an influence on color since color phenolics and tannins are extracted from the grapes during maceration prior to pressing. The timing of pressing and the methods used will influence other decisions in the winemaking process. In white wine making, pressing usually happens immediately after harvest and crushing. Here, the biggest decision will be how much pressure to apply and how much pressed juice the winemakers wants in addition to the free-run juice.
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Tempranillo (known locally as Tempranilla) is often made by carbonic maceration (similar to Beaujolais); though some premium, old vine examples are made in the Uco Valley. Red wine production accounts for nearly 60% of all Argentine wine. The high temperatures of most regions contribute to soft, ripe tannins and high alcohol levels. The Pedro Giménez grape (a different but perhaps closely related relative of Spain's Pedro Ximénez) is the most widely planted white grape varietal with more than planted primarily in the Mendoza and San Juan region.
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While rarely used, Mondeuse noire is also permitted in the sparkling Vin de Savoie Mousseux or semi-sparkling Vin de Savoie Pétillant wines of the region. Like Pinot noir, which is a red wine grape used in Champagne, Mondeuse noire destined for sparkling wine production would be pressed soon after harvest in order to avoid having the white grape juice tinted by the color phenolics in the skins that are usually leached out by the maceration process.T. Stevenson, ed. The Sotheby's Wine Encyclopedia (4th Edition) pp.
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Many winemakers on the Canary Islands favor the use of carbonic maceration to produce a soft fruity, medium-bodied wines that can be highly aromatic. In recent years, producers have been experimenting with oak aging. It is commonly seen as a varietal wine in Tacoronte-Acentejo but in other DOs it is often blended-usually with Negramoll (Tinta Negra Mole), Tintilla and Malvasia Rosada. Some producers on Tenerife also make a sweet wine from Listán Negro with grapes that have been dried in the sun.
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Green tea leaves steeping in a gaiwan (type of tea cup) Steeping is the soaking in liquid (usually water) of a solid, usually so as to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product.
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Maceration is the softening and breaking down of skin due to extensive exposure to moisture. A vesiculobullous disease is a type of mucocutaneous disease characterized by vesicles and bullae (blisters). Both vesicles and bullae are fluid-filled lesions, and they are distinguished by size (vesicles being less than 5–10 mm and bulla being larger than 5–10 mm, depending upon what definition is used). Athlete's foot occurs most often between the toes (interdigital), with the space between the fourth and fifth digits most commonly afflicted.
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Pomace in winemaking differs, depending upon whether white wine or red wine is being produced. In red wine production, pomace is produced after the free run juice (the juice created before pressing by the weight of gravity) is poured off, leaving behind dark blackish-red debris consisting of grape skins and stems. The color of red wine is derived from skin contact during the maceration period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and tannic than pomace produced from white wine production.
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The soil consists of sand mixed with the gravel that gives the Graves appellation its name. From a estate, the vineyard area extends with the plantings are divided up as 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc. The grapes for Haut- Bailly are harvested by hand, processed, and then fermented for up to ten days in both temperature controlled stainless steel and concrete vats of varying sizes. After maceration the wines are aged for eighteen months in oak barrels, many of which are new.
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To this extent, the Friulians more closely resemble the Alsatians and winemakers of the Loire Valley than their counterparts in Burgundy, Spain and other parts of Italy. From the mid 1990sS. Woolf "Orange wines - it's time to get in touch", Decanter, May 12, 2015 there has been a revival of amber wine production in the Friuli which involves leaving the white wine grapes in extended maceration with their grape skins. The resulting wines have a hint of color pigments that give them an orange hue.
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The distillate may be reduced and bottled clear, to produce a Blanche or la Bleue absinthe, or it may be coloured to create a verte using natural or artificial colouring. Traditional absinthes obtain their green color strictly from the chlorophyll of whole herbs, which is extracted from the plants during the secondary maceration. This step involves steeping plants such as petite wormwood, hyssop, and melissa (among other herbs) in the distillate. Chlorophyll from these herbs is extracted in the process, giving the drink its famous green color.
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On arrival in the chai, the grapes are destemmed and crushed before being transferred to non-oxidizing concrete or wooden tanks. The maceration of grape skins mixed with grape must begins. Alcoholic fermentation is activated using selected commercial yeasts or yeasts that are naturally present in the bloom on the skins of the grapes. The wine sheds are equipped with temperature-controlled tanks, making it possible to direct the fermentation process by preventing temperatures from rising too high and then, at the very end, reheating the harvested materials.
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Pyotraumatic dermatitis is caused by self-inflicted trauma to the skin, which is incited by pain or irritation, such as infestation with fleas or lice, irritation from clippers, allergic skin diseases, diseases of the anal sacs, inflammation of the ear canal, foreign bodies or irritants within the coat, or pain in muscles or joints. Skin maceration from repeated wetting of the coat or moisture in the fur can also be an inciting cause. Flea infestations are the most common inciting factor. The inciting factor causes the dog to traumatize a small area of skin.
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In some cases, the infection may progress into a "vesiculobullous pattern" in which small, fluid-filled blisters are present. The lesions may be accompanied by peeling, maceration (peeling due to moisture), and itching. Later stages of tinea pedis might include hyperkeratosis (thickened skin) of the soles, as well as bacterial infection (by streptococcus and staphylococcus) or cellulitis due to fissures developing between the toes., Another implication of tinea pedis, especially for older adults or those with vascular disease, diabetes mellitus, or nail trauma, is onychomycosis of the toenails.
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These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C), which would drastically reduce potential aromas and flavors. With the high levels of tannins, these early Barolos would require five years or more of aging in oak barrels to soften some of the astringency. Lack of understanding of proper hygiene led to less sanitary conditions than what both traditional and modernist producers maintain today.
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The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between that preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of malolactic fermentation which softens some of Nebbiolo's harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. As new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo.
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This vigorous vine can have high yield. Optimal vinification requires appropriate maceration of juice and skins: this results in a full-bodied wine, acidic and tannic when young, ideal for laying down. Left to age in wooden barrels, it will gradually acquire a deep ruby colour with garnet tinges, a broad and full bouquet of wild violets with a concentrated note of morello cherry; the palate is dry, astringent. In food and wine pairing, it can go with furred and feathered game, red meat, grilled meats and well-matured cheeses.
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Many of the aroma and flavor components in wine are located in the skin of the grape. The length of maceration (where the must is in contact with the skin) will influence how much of these compounds are extracted and available in the wine. The aromas and flavor of rosés are primarily influenced by the particular grape varieties used to produce the wine, but the method of production also plays an important part. The light, fruity character of many rosés come from volatile thiols that are found as flavor precursors in the grape skins.
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Skulls Unlimited International, Inc. is now the premier provider of osteological specimens to nature centers, museums, medical schools, and films. All of Jay's sons still work for Skulls Unlimited International, Inc., as well as his nephew Joey Villemarette. Skulls Unlimited International, Inc. not only sources their specimens, they still also process the carcasses using the methods Jay perfected in his adolescence. This process begins with removing the majority of the soft tissue from the carcasses by hand. Then two methods are used to detail clean the skulls: dermestid beetles and maceration.
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The small berries create a high skin to juice ratio, which can produce very tannic wines if the juice goes through an extended maceration period.Durif Grape Variety Cellarnotes.net In the presence of new oak barrels, the wine can develop an aroma of melted chocolate.J. Laube "Petite's Road Back " Wine Spectator Jan 31st, 2004 In the 20th century, ampelographers Louis Levadoux and (decades later) Linda Bisson categorized Durif as a member of the Pelorsien eco-geogroup along with Bia blanc, Béclan, Dureza, Exbrayat, Jacquère, Joubertin, Mondeuse blanche, Peloursin, Servanin and Verdesse.
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Harvest should be done in cool, damp conditions (such as early morning) with every precaution being taken to ensure that the grapes don't bruise or break. Rotten and overly large grapes were to be thrown out. Pérignon did not allow grapes to be trodden and favored the use of multiple presses to help minimize maceration of the juice and the skins.H. Johnson Vintage: The Story of Wine pg 213-214 Simon and Schuster 1989 Pérignon was also an early advocate of wine-making using only natural processes, without the addition of foreign substances.
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Stanislao travelled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. The uniqueness of Amaro Montenegro lies as much in its unmistakable taste as it does in its distinctive production process. From hand-selected botanicals, to the extraction (boiling, maceration and distillation) and blending stages, Amaro Montenegro is the result of a rich and complex process that has been passed down through generations, unchanged since 1885. The Master Herbalist oversees the entire production process, just as Stanislao once did.
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Acid maceration is a technique to extract organic microfossils from a surrounding rock matrix using acid. Hydrochloric acid or acetic acid may be used to extract phosphatic fossils, such as the small shelly fossils, from a carbonate matrix. Hydrofluoric acid is also used in acid macerations to extract organic fossils from silicate rocks. Fossiliferous rock may be immersed directly into the acid, or a cellulose nitrate film may be applied (dissolved in amyl acetate), which adheres to the organic component and allows the rock to be dissolved around it.
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National Non-Food Crops Centre.Economic Assessment of Anaerobic Digestion Technology & its Suitability to UK Farming & Waste Systems (Report, 2nd Edition), NNFCC 10-010 After sorting or screening to remove any physical contaminants from the feedstock, the material is often shredded, minced, and mechanically or hydraulically pulped to increase the surface area available to microbes in the digesters and, hence, increase the speed of digestion. The maceration of solids can be achieved by using a chopper pump to transfer the feedstock material into the airtight digester, where anaerobic treatment takes place.
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The process of making Eisweins, where water is removed from the grape during pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential. In winemaking, the duration of maceration or skin contact will influence how much phenolic compounds are leached from skins into the wine. Pigmented tannins, anthocyanins, colloids, tannin- polysaccharides and tannin-proteins not only influence a wine's resulting color but also act as preservatives. During fermentation adjustment to a wine's acid levels can be made with wines with lower pH having more aging potential.
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The maceration creates a natural golden-amber color, although many other producers, such as Campari and Cynar that use Turin-style recipes dye their product carmine red. The final liquid is then filtered, reduced in alcoholic strength and sweetened with sugar before bottling. Gran Classico Bitter is consumed straight or with ice, mixed with seltzer water or beer, and as an ingredient in cocktails, in the same fashion as other bitters or amaros. It is most frequently chosen as an alternative to Campari in the Negroni cocktail and its variations.
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Within the ovary, fungal mycelia form a white cottony mass in each of the four locules, or fruit seed cavities, and grow into the fleshy fruit tissue. The infected berry itself remains firm, categorizing this type of rot as a hard rot (a soft rot is characterized by total tissue maceration and seepage). Eventually, the fungus consumes the fruit pericarp and a hard black pseudosclerotium (mummy) develops from 25 – 50% of the diseased fruit. Mature pseudosclerotia often float and may be dispersed by harvest or cold protection floods.
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When the process of maceration is complete, the bones are removed from the solution and left to dry. If the skeleton is human and the subject of an investigation, the forensic anthropologist will then conduct an inventory and analysis of the remains. If the individual is to be identified, occupational and age-related osteological markers will be noted, and measurements of the bones will provide evidence suggesting the individual's height and race. If the skull is intact, forensic facial reconstruction is another option that may help in identifying the individual.
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Berberis libanotica is a species of plant in the family Berberidaceae. The etymology of the generic name is not certain. Berberis libanotica is considered by C. Schneider and most botanists after him as specifically distinct from B. cretica L. It is however very close to it and differs only by the absence of stomata on the upper side of the leaves. It is a medicinal plant well known to the Lebanese, who make use of the solution obtained by maceration of its roots in tepid water for treating certain liver and gall bladder diseases.
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Poulsard (also Ploussard) is a red French wine grape variety from the Jura wine region. The name Ploussard is used mainly around the town of Pupillin but can appear on wine labels throughout Jura as an authorized synonyms. While technically a dark-skinned noir grape, the skins of Poulsard are very thin with low amounts of color -phenols and produces very pale colored red wines, even with extended maceration and can be used to produce white wines. Because of this, Poulsard is often blended with other red-skin varieties or used to produce lightly colored rosé wines.
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Interest in ben oil in Jamaica began in the first half of the 19th century. The oil had a reputation for being extremely durable and was often used to lubricate fine mechanics (clocks, for example). In 1848 the oil was analyzed for the first time and a new type of saturated fatty acid was found and was given the name behenic acid. At the perfume manufactury in Grasse, France, ben oil was used as a maceration oil for herbal oil until it was replaced by cheaper types of oil, alcohol and newly invented solvent agents in the 1870s.
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During the initial years of production maceration of the ingredients was done in traditional earthen jars with a volume of up to 220 litres in the home of Markus Madeja involving many manual tasks. By 2004 this way of production didn't fulfill the rising demand of the, by then two, Highway4 restaurants anymore. As a result, a new production facility was built in the village of Lệ Chi in the suburban district of Gia Lâm, Hanoi. At this time distillation was switched from a traditional pot still to a modern, German-built copper still with fractioning column.
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Dry ice used to preserve grapes after harvest. Carbon dioxide in the form of dry ice is often used during the cold soak phase in winemaking to cool clusters of grapes quickly after picking to help prevent spontaneous fermentation by wild yeast. The main advantage of using dry ice over water ice is that it cools the grapes without adding any additional water that might decrease the sugar concentration in the grape must, and thus the alcohol concentration in the finished wine. Carbon dioxide is also used to create a hypoxic environment for carbonic maceration, the process used to produce Beaujolais wine.
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The average age of the males in the sample was 42.3 years and of the females 50.4 years. The stature of the cadavers was measured on the “prostrate” corpse and the bones were measured after maceration and drying. Dupertuis and Hadden (1951) derived regression equations for calculation of stature from a sample of 100 male whites, 100 female whites, 100 male Negroes and 100 female Negroes. Trotter and Gleser (1952) compared the stature of servicemen (male American Whites and Negroes) in their military records and the length of bones of the skeletal remains measured at the time of repatriation of their skeletal remains.
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Tannins are normally derived from the skins, seeds, and stems of the grapes themselves (leached out during the maceration process) or from contact with oak during barrel aging. Tannins react with proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In the absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth—accentuating the astringency and having a drying effect on the palate.
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An example of the difference between a red fleshed teinturier grape (Agria left) and a red wine grape variety with its skin peeled off to show that its flesh and juice is naturally white (Grenache right). The vast majority of red wine grapes are like the Grenache on the right with the red color of wine coming from skin contact during winemaking. Depending on the varietal, the process of maceration can help bring out many flavors in the wine that would otherwise be lacking. It can enhance the body and mouthfeel for many wines, as well as strengthen the color.
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The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé. The simple mixing of red wine into white wine to impart color is uncommon and is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
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Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. Located south of the river Tanaro, the Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier than it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not quite as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo.
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Vineyard in La Rochepot, Hautes- Côtes de Beaune. The closely spaced rows in the foreground are Gamay; in the background are more widely spaced rows of Pinot noir. Gamay is a very vigorous vine which tends not to root very deeply on alkaline soils resulting in pronounced hydrological stress on the vines over the growing season with a correspondingly high level of acidity in the grapes. The acidity is softened through carbonic maceration, a process that also allows the vibrant youthful fruit expressions reminiscent of bright crushed strawberries and raspberries, as well as deep floral notes of lilac and violets.
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Rosé wine cannot legally be made in France by blending red and white wines together, with the sole exception of Champagne. However, rosé wine can blend red and white grapes (before fermentation), pressed to remove the juice from the skins after a short period of maceration (10–36 hours) in order to extract some colour. In Tavel, some of the must is kept with the skins longer and then blended into the lighter must, which is what makes the wine more powerful, more tannic and darker than other rosés. The potential alcohol is high, with an upper limit of 13.5% for the appellation.
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A nouveau ( ), or vin (de) primeur, is a wine which may be sold in the same year in which it was harvested. The most widely exported nouveau wine is French wine Beaujolais nouveau which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. Nouveau wines are often light bodied and paler in color due to the very short (or nonexistent) maceration period followed by a similarly short fermentation. The wines will most likely not be exposed to any oak or extended aging prior to being released to the market.
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Ripe Moscato bianco grapes. Master of Wine Mary Ewing-Mulligan notes that many of the flavors of Asti wine can be tasted in the ripe grapes of Moscato bianco. This is somewhat unusual in wine since many of the flavors of a finished wine come from phenolic compounds in the pulp and skin that develop in the wine through fermentation and maceration of the skins. In describing a finished Asti wine, Ewing-Mulligan notes that the wines usually have very floral aromas with peach flavors and enough acidity to balance out the sweetness in the wine.
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Between three and from shore, sewage discharges must be treated by no less than maceration or chlorination; sewage discharges beyond from shore are unrestricted. Vessels are permitted to meet alternative, less stringent requirements when they are in the jurisdiction of countries where less stringent requirements apply. In U.S. waters, vessels must comply with the regulations implementing Section 312 of the Clean Water Act. On some ships, especially many of those that travel in Alaskan waters, sewage is treated using Advanced Wastewater Treatment (AWT) systems that generally provide improved screening, treatment, disinfection, and sludge processing as compared with traditional Type II MSDs.
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The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the center of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness.
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Modern perry production can use a belt press, which is much more efficient for pressing fruit. It works by sending the fruit down a conveyor belt, on which it is then pressed by rollers. The principal differences between perry and cider production are that pears must be left for a period to mature after picking, and the pomace must be left to stand after initial crushing to lose tannins, a process analogous to wine maceration. [6] Additionally, because of the variation in hardness of the fruit, it can be more difficult to determine if a pear is ready for pressing than an apple.
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To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining color and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache. The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port- style" wines of Australia.
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Jayer also invented a new technique called cold soak that is a pre-maceration avoiding spontaneous fermentation at temperature of about 10 °C for 1–4 days. The method aims to extract more complex aromas, color, less harsh tannins and add more nose to wines. He is noted for his wines from the premier cru Cros- Parantoux - a very small vineyard (only 1.01 hectares) of Vosne-Romanée at a high altitude above the famous grand cru vineyard Richebourg. This vineyard at the time had low reputation and was considered too much work and not worth bothering with.
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Structure that could not be understood in the recent state he unfolded by maceration in different fluids, or rendered more distinct by injection and exsiccation. The facts illustrated by these figures are so important that it has been said that, if the author had been fortunate enough to publish them, anatomy would have attained the perfection of the 18th century at least two centuries earlier. Their seclusion for that period in the papal library has given celebrity to many names that would have been known only in the verification of the discoveries of Eustachius. Eustachius died in Fossombrone.
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The 40 botanicals and caramel color that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano and marjoram, with bitter and sweet oranges, nutmeg, cloves and cinnamon. Once they reach the herbalist’s workshop, the botanicals undergo three different forms of extraction: boiling, maceration and distillation. After this, twelve mother essences are taken and synthesized into six tasting notes: bitter and herbaceous, spicy and floral, chocolate and caramel, fresh and balsamic, vanilla and red fruits, and warm and tropical.
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In most vintages, Château Fortia will produce a white and three red blends under the Châteauneuf-du-Pape AOC. The red grapes are usually destemmed and fermented separately in 150 hectoliter sized concrete tanks that are temperature controlled. After around three weeks of maceration and alcoholic fermentation, the wines are pressed and transferred to smaller 20–40 hl concrete tanks for malolactic fermentation and then racked off the lees. Finally the separate wines are blended into the cuvee and placed in large oak foudre barrels where they age for 12–18 months before being fined and filtered prior to bottling.
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Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. A form of Rosé is called Blanc de Noirs where the juice of red grapes are allowed contact with the skins for a very short time (usually only a couple of hours).
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The polysaccharides picked up from the oak, was found to increase the richness of Barbera. At the time, his recommendation met some resistance from the tradition minded Barbera producers, but the success of the "Super Tuscans" which introduced new oak barrel treatment to Sangiovese caused many producers to reconsider. In addition to the subtle oxygenation and spice notes, oak imparts to the wine ligneous wood tannins which give structure to the wine without adding as much astringent bite as the tannins derived from the phenolic compounds of the grape. This, coupled with reduced maceration time, contributed to the production of softer wines.
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Sémillon (cluster pictured) is sometimes blended with Australian Chardonnay in the "SemChard" style. Being a rather neutral grape, Australian winemakers first approached Chardonnay in the same manner they were making wine from the similarly neutral Sultana grape. Aromatic yeast were added and maceration was extended to get more flavors from skin contact. While the style of Australian Chardonnay is mostly characterized by the mass-produced products of the hot Riverland region, the cooler climates of the Southern Highlands in New South Wales, Victoria and Tasmania have been creating more crisp, less oaked wines with lime notes.
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According to wine experts Bastianich and Lynch, these wines tend to be "heartier" than typical rosés with exotic spice aromas along with dried cherry, orange peel, strawberry and cinnamon notes. Matt Kramer describes Cerasuolo as "one of the world's great rosé". In the Controquerra DOC stretched out among five communes near the Marche border in northern Abruzzo, a novello style wine is produced from grapes that at least 30% of which has undergone carbonic maceration (a technique used in the French wine region of Beaujolais for the wine Beaujolais nouveau). This produces a very fruity wine with low tannins that can be consumed soon after the vintage.
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The word paper is etymologically derived from Latin , which comes from the Greek (), the word for the plant.πάπυρος , Henry George Liddell, Robert Scott, A Greek–English Lexicon, on Perseus Papyrus is a thick, paper-like material produced from the pith of the ' plant, which was used in ancient Egypt and other Mediterranean cultures for writing before the introduction of paper. Although the word paper is etymologically derived from papyrus, the two are produced very differently and the development of the first is distinct from the development of the second. Papyrus is a lamination of natural plant fibre, while paper is manufactured from fibres whose properties have been changed by maceration.
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At Antarctic research stations with an average summer population of more than 30 people, maceration is the minimum treatment level required before sewage can be disposed of in the sea. This procedure is outlined in the Madrid Protocol, an international treaty outlining environmental practices to be followed in Antarctica. Research stations that do not meet this population threshold are allowed to dump untreated, unmacerated sewage directly into the sea. The treaty also allows ships carrying more than ten people to discharge macerated wastewater (including sewage and food waste) directly into the sea, provided that the vessel is more than 12 nautical miles from shore.
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Herbero is obtained from the distillation or maceration of plants collected in the mountain range with a grain alcohol solution with between 22% and 40% alcoholic content. The color of the resulting liquor may be transparent, or it may vary from yellow to clear green to red. The plants used in the production of herbero include at least four of the following: sage, chamomile, pennyroyal, lemon verbena, the root of the blessed thistle, peppermint, cattail, fennel, anise, melissa, agrimony, savory, felty germander, thyme, and French lavender. Its production is regulated by the denominación de origen "Distilled spirits of Alicante" together with anise paloma, café licor from Alcoy, and cantueso.
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Some grape varieties, such as Sémillon and Aurore have very "liquidy" pulps that releases juice easily without needing much pressure that could risk tearing the skins. Other varieties, such as Catawba, have much tougher pulps that will require more pressing.P. Wagner A Wine-Growers Guide Third Edition, pg 15, The Wine Appreciation Guild, San Francisco (1996) In red wine production the timing of when to press is one of the most important decisions in the wine making process since that will be the moment that maceration and phenolic extraction ceases. Some winemakers use the decreasing sugar level (such as brix measurement) scale and press once the wine has reached complete dryness.
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Bombino nero is a late-ripening variety that is often one of the last red wine grapes to be harvested in a vintage intended for regular table wine and not sweet late harvest wines. The grape is very high phenolics, particularly anthocyanins, which has the potential to produce wines with a deep color though it more often sees only a short maceration time that produces lighter color wines. This is one reason why Bombino nero is often used in rosé production as it can quickly color the juice without requiring a long period of skin contact that can often also extract bitter tannins and other phenolics.
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Wood-derived fusain usually takes the form of cubic blocks, whereas fusain from other plant material may take the form of thin films which are only visible under a microscope where the surrounding rock is dissolved by acid maceration. The material is silky and crumbles on the touch. The loss of volatile elements during combustion means that fusain fossils are usually smaller than the original organism, but this same factor makes them unlikely to be eaten by any animals (for they have no nutritional value), enhancing their preservation potential. Fusain shows characteristics diagnostic of pyrolysis in modern material: the cell walls of xylem are homogenized, and subsequently crack along their middles.
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Those conditions led to the development of bacterial infection of cement fermentation tanks and old wood barrels, which contributed to the development of off flavors and potential wine faults that would require at least 24 hours decanting to alleviate. Today's winemaking for both traditionalists and modernists include strict hygiene controls and the use of some modern winemaking equipment. Rather than fall into one hardline camp or the other, many producers take a middle ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large botti size barrels.
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Among the viticultural hazards that Grand Noir de la Calmette is most susceptible to is powdery mildew. While most wine grape varieties, even those such as Cabernet Sauvignon and Grenache used to make red wine, have "white flesh" that yield white or greyish colored juice, Grand Noir de la Calmette is a teinturier grape that has red color flesh that yields red colored juice without needing any skin contact to leach color into the wine. However, the juice of Grand Noir de la Calmette is very pale (especially compared to other Bouschet varieties such as Alicante Bouschet) so the wine often does see some maceration time.
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Grenache is one of the principle grapes grown in the Collioure AOC. The primary grapes of the Collioure AOC are Grenache, Syrah and Mourvedre with Carignan and Cinsaut playing minor roles. The Mourvedre planted in Collioure is used almost exclusively for still wine production and is very rarely used in the production of Banyuls. The rose are produced mainly from the red wine grapes that have received very brief skin contact and maceration time or it maybe produced from a saignée method where some wine is "bleed off" from the fermenting vats of red wines before much of the color inducing phenolic compounds have taken hold.
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The fermentation temperatures are kept high, with the skins being frequently pumped over and punched down for the benefit of tannin levels and color extraction to achieve the characteristic dark Châteauneuf color. Beginning in the 1970s, market tendencies to prefer lighter, fruitier wines that can be drunk sooner have prompted some estates to experiment with carbonic maceration. Low yields are considered critical to the success of Châteauneuf-du-Pape with the principal grape varieties tending to make thin and bland wine when produced in higher quantities. The AOC requirements limit yields to 368 gallons per acre, which is nearly half the yields allowed in Bordeaux.
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Throughout the Roman period, Hispania stood out for its continuation of the flourishing trade of salted fish from Betica, extending its market throughout western Europe. This activity is reflected in the remains of factories whose product was, in addition to salted fish, the sauce garum, whose fame was extended throughout the Empire. Garum sauce was produced by the process of maceration of fish viscera. As with the wine and oil trade, the production of garum generated an important auxiliary industry of packaging in amphorae, in which were conserved abundant remains, and thanks to which, it is possible to determine the reach of this trade.
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A mechanical grape harvester works by beating the vine with rubber sticks to get the vine to drop its fruit onto a conveyor belt that brings the fruit to a holding bin. As technology improves mechanical harvesters have become more sophisticated in distinguishing grape clusters from mud, leaves and other particles. Despite the improvement many harvesters still have difficulties in distinguishing between ripe, healthy grapes and unripe or rotted bunches which must then be sorted out at the winemaking facility. Another disadvantage is the potential of damaging the grape skins which can cause maceration and coloring of the juice that is undesirable in the production of white and sparkling wine.
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The form genus Ornatifilum was erected by Burgess and Edwards in 1991 to describe tubular fossils retrieved by acid maceration from the late Silurian. It was originally intended as a form genus, to facilitate stratigraphy and environmental reconstruction; the fossils do not display enough features to classify them confidently, even at a kingdom level. The organisms comprise tubes of around 10 μm diameter, with an ornamented, granular surface texture. These fossils were compared to late Silurian (Ludlow epoch) fossils retrieved from the Burgsvik beds by Sherwood- Pike and Gray, and the genus was used when similar fossils were recovered from the Scottish island of Kerrera by Charles Wellman ten years later.
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The design intent of the original building portrays the identified requirements of Walter Baldwin Spencer for natural light and ventilation to enter a space containing the biology research department involving microscopic and dissecting work. The original building contained a lecture theatre which can seat two hundred students, well-lit laboratories, a museum for teaching purposes and store rooms. The lecture theatre contained a large skylight roof as well as acoustic and ventilation systems. The laboratories provided two feet of window space for every five feet of bench, and located at the rear of the building was a greenhouse, maceration room, pond and animal compounds.
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Red Zinfandel wines have been criticized for being too "hot" (too alcoholic), although modern winemaking techniques have helped make them more approachable. On the other hand, Zinfandel producers such as Joel Peterson of Ravenswood believe that alcohol-removing technologies, such as reverse osmosis and spinning cones, remove a sense of terroir from the wine. If a wine has the tannins and other components to balance 15% alcohol, Peterson argues, it should be accepted on its own terms. Factors that affect the wine's flavors include length of fermentation, length of the maceration period with skin contact, the level of oak aging, and the degrees Brix of the harvested grapes.
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There were difficulties with Kay's patent application in 1825, which had been taken out for fourteen years. It seems he had been badly advised when his patent was drawn up. This resulted in the validity of his new development being disputed by John Marshall, of Leeds. Kay was forced to sue Marshall in court in 1835 for non-payment for the use of his patent, but the defendants disputed the validity of the patent on the grounds that so far as the invention was new it was useless (maceration process), and that so far as it was useful it was not new (spinning process with 2½ inch ratch).
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Due to the different fermentation styles of the grapes, many producers will ferment and age each grape variety separately and blend the wine shortly before bottling.D. Mouer "Meritage: What's in a Name " Wine Maker Magazine, August 2004 The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of seed (pip) to fruit (pulp).For contrast, Sémillon has a 1:25 pip to pulp ratio. From these elements the high proportions of phenols and tannins can have a stark influence on the structure and flavor of the wine—especially if the must is subjected to long periods of maceration (skin contact) before fermentation.
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If winemakers choose not to shorten the period of maceration, in favor of maximizing color and flavor concentrations, there are some methods that they can use to soften tannin levels. A common method is oak aging, which exposes the wine to gradual levels of oxidation that can mellow the harsh grape tannins as well as introduce softer "wood tannins". The choice of fining agents can also reduce tannins with gelatin and egg whites being positively-charged proteins that are naturally attracted to the negatively charged tannin molecules. These fining agents will bond with some of the tannins and be removed from the wine during filtration.
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While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling. ;Carbonic maceration: A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins ;Casein: A fining agent derived from a milk protein.
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To add to the distinctiveness of these wines, new winemaking techniques such as extended maceration and longer fermentations became popular. This produced dark, tannic vin de garde wines that required extended periods of aging. Imitation of this style by producers using lower quality of grapes saw producers use various methods of adulteration such as adding honey to the wine in order to increase the sugar and, consequently, the alcohol level of the wine. Following Jean-Antoine Chaptal's, Napoleon's Minister of the Interior, recommendation to use the method now known as chaptalization to boost alcohol levels, the market was flooded with Burgundy wines from the Côte de Nuits and beyond that were dark, dense and highly alcoholic.
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The length of maceration, whether or not the wine stays in contact with its skin throughout the entire fermentation period, as well as the temperature that the wine is kept at throughout that fermentation will have an influence on the extraction of the color, tannins and phenols. The temperature of fermentation will also affect the volatilizing of the compounds that contribute to the aroma of the wine. After fermentation, the oak barrel aging regiment will vary with the length of time and proportion of new oak barrels that are used. Most Cote de Nuit producers prefer to age their red wines for at least a year to 18 months and blend lots between barrels of different ages.
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Marie Brizard brand anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Albania, Lebanon, Cyprus, Israel, Palestine and France. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts.
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The oldest potential mention of Barbaroux grape, under the synonym Barbarons, dates to 1667 when it was described as being used as both wine and table grape in Toulon in the Provence region of southern France. Here the vine is described as having massive clusters of large violet colored berries. However, despite the synonyms use, there is some doubt among ampelographers about this reference since the modern Barbaroux vine of Provence has more pink-ish colored skins though the violet description could be referring to the color of the wine, particularly after a long period of extended maceration. The name "Barbaroux" itself comes from the term barbarous which means "reddish berries" in the Provençal dialect.
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Black tea is first withered to induce protein breakdown and reduce water content (68–77% of original). The leaves then undergo a process known in the industry as disruption or leaf maceration, which through bruising or cutting disrupts leaf cell structures, releasing the leaf juices and enzymes that activate oxidation. The oxidation process takes between 45–90 minutes to 3 hours and is done at high humidity between 20–30°C, transforming much of the catechins of the leaves into complex tannin. Orthodox processed black teas are further graded according to the post-production leaf quality by the Orange Pekoe system, while crush, tear, curl (CTC) teas use a different grading system.
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Free- run Madeline Angevine juice flowing into the press pan before the press is turned on. This juice usually has higher acidity, lower pH, less phenolics and less suspended solids than the pressed juice. For as long as presses have been used, winemakers have been aware of the different color, body and aroma characteristics of wine made from the "free-run" juice compared to pressed juice. Free-run is the juice that has been extracted through the process of crushing, the natural break down of the grape cell walls during maceration and fermentation and by the own weight of the grape berries as they are loaded on top of each other in a press.
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Apple juice with 3 apples Clarified apple juice, from which pectin and starch have been removed, in a plastic bottle Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. Russet apple juice from Bolney, Mid Sussex, England, in a glass. Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially.
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Homemade Sardinian Mirto Bottled Sardinian Mirto Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the Mediterranean islands of Sardinia, Corsica and Capraia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago, Sardinian bandits introduced this particular usage of the plant to the nearby island of Corsica, where the liqueur has also been considered a traditional drink since then.
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Many decisions during the growing and winemaking process can either lessen or increase the expression of terroir in the wine. These include decisions about pruning, irrigation and selecting time of harvest. At the winery, the use of oak, cultured or ambient yeast, length of maceration and time in contact with lees, temperature during fermentation, and processes like micro-oxygenation, chaptalization, clarification with fining agents, and reverse osmosis all have the potential to either reduce or emphasize some aspect derived from the terroir. Winemakers can work between the extremes of producing wine that is terroir-driven and focused on purely expressing the unique aspects of a region's terroir, or winemaking that is done without any consideration given to terroir.
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The term Mama Juana has the same French origins as the English word demijohn, which refers to a large squat bottle with a short narrow neck, usually covered in wicker. It is thought to be derived from the French Dame Jeanne (Lady Jane), a term still used to describe this type of bottle. In the Spanish-speaking countries, Dame Jeanne was transformed into "damajuana", or Dama Juana and later, in the Dominican Republic, into Mama Juana (mother Jane). There are many different variations of recipes to make Mamajuana, since the name refers to the container or bottle originally used to prepare and store the maceration, rather than to the finished product itself.
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Wine expert Oz Clarke describes Nielluccio as producing "robust and tannic" wines with moderate to high levels of acidity. Jancis Robinson describes the wines very alcoholic with low color pigmentation and "lacking guts" or structure. While the tannins and acidity in the grapes can help to produce fuller bodied wines with some aging potential, they can also make the wine come across as harsh depending on not only the physiological ripeness of the grapes at harvest but also how the winemaking process is carried out from maceration, fermentation, clarification and if the wine goes through any oak and filtering. Another method that is often used to balance Nielluccio's tannins and acidity is blending with Sciacarello a frequent partner.
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Old World style producers in the Loire tend to ferment their Chenin blanc at higher temperatures, 60-68 °F (16-20 °C), than New World producers in South Africa and elsewhere, usually fermenting their whites at temperatures around 50-54 °F (10-12 °C). This is because Old World wine producers tend not to put a premium on the tropical fruit flavors and aromas that come out more vividly with cooler fermentation temperatures. Chenin blanc can accommodate some skin contact and maceration which will allow extraction of phenolic compounds that could add to the complexity of the wine. Two of the aromas that skin contact can bring out is the characteristic greengage and angelica notes of Chenin.
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Red wine is made from the must (pulp) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact with the grapes' skins. Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine.
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This created slightly oxidized wines with flavors of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers with some of the more negative examples showing characteristics of rubber and petrol flavors. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavors of the wine. Some winemakers utilize a derivative of carbonic maceration in which whole clusters are placed in large open vats allowed to ferment inside the individual grape berries, without the addition of yeast, for a few days before they are crushed. In the 1960s, Bodegas Rioja Santiago developed the first bottled version of the wine punch Sangría, based on Rioja wine, and exhibited it at the 1964 New York World's Fair.
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Jancis Robinson notes that some examples of Montepulciano can exhibit a reductive character likely due to the high levels of phenolics in the grape variety. While Montepulciano d'Abruzzo is produced in all four provinces of Abruzzo, nearly two-thirds comes from the Chieti province though many of the more critically acclaimed versions come from the lower yields and less fertile ferrous clay and limestone vineyards of the northern Teramo and Pescara provinces. From the mountainous province of L'Aquila, a rosé made from Montepulciano called Cerasuolo is a specialty of the region. These deep cherry pink wines get their color from the highly pigmented Montepulciano grape that requires only a very brief period (sometimes less than a day) of maceration time prior to pressing.
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Unlike still wine production, high sugar levels are not ideal and grapes destined for sparkling wine production may be harvested at higher yields. Care is taken to avoid tannins and other phenolic compounds with many premium producers still choosing to harvest by hand rather than risk mechanical harvesting which may split the berries and encourage maceration between the skins and juice. The press house is often close by the vineyard to where the grapes can be quickly pressed and separated from their skins. Red wine grapes like Pinot noir can be used in the production of white sparkling wines because their juice is initially clear and is only later tinted red through exposure to the color pigments in grape skins.
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Because of its shorter maceration, white wine contains very little tannin and therefore little antioxidants that make red wine so interesting medically speaking. However, a team of researchers from Montpellier has developed a white wine enriched with polyphenols.A white wine enriched with polyphenols, vitisphère website, consulted on 18 August 2013 The sulphur dioxide additive commonly used in wine is not harmful in the amounts used but its effects are feared among asthmatics:Sulphites, one of the ten priority food allergens , Health Canada website, consulted on 18 August 2013 it can cause the onset of a crisisFood Additives , June 2006, EUFIC : The European Food Information Council, consulted on 18 August 2013 (Difficulty breathing). Symptoms such as difficulty breathing, migraine, or stomach heat sensation may indicate an intolerance.
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To improve quality, producers limit the amount of Carignan used in their rosé and red wine production, using the maximum of 40% permitted in the wine and mandating that at least 60% of the blend be composed of Grenache, Cinsaut, Mourvèdre and Tibouren. There is also an AOC requirement that at least 20% of the rosé must be blended from wine produced by the saignee method of maceration. There has been more experimentation in the methods used by a new generation of winemakers beginning to incorporate non-traditional methods of rosé production including the use of oak barrels for aging and fermentation. More winemakers are tending to use temperature controlled tanks that allow a cooler fermentation process that is better suited to white wine production.
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The carbon dioxide seeks to escape from the must by rising to the top of the mixture, pushing the grape skins and other materials to the top as well. This forms what is known as a cap that is visible on top of the fermentation vessel. At this point, a very limited amount of the must comes into contact with the skins, and winemakers seek to correct this by pushing down the cap (either with equipment or the traditional method of treading with their feet) or by pumping wine out from under and over onto the cap. This process of "pumping over" or "punching down" the cap is done often throughout the fermentation process, depending on the extent of maceration the winemaker desires.
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200pxA chopper pump is a centrifugal pump which is equipped with a cutting system to facilitate chopping or maceration of solids that are present in the pumped liquid. The main advantage of this type of pump is that it prevents clogging of the pump itself and of the adjacent piping, as all the solids and stringy materials are macerated by the chopping system. Chopper pumps exist in various configurations, including submersible and dry-installed design and they are typically equipped with an electric motor to run the impeller and to provide torque for the chopping system. Due to its high solids handling capabilities, the chopper pump is often used for pumping sewage, sludge, manure slurries, and other liquids that contain large or tough solids.
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Licor Beirão factory in Lousã. The liqueur is still produced and bottled at Quinta do Meiral, according to the original secret recipe, by double distillation of 13 different carefully selected aromatic seeds, herbs and spices. After being weighed out and being mixed in correct proportion, the plants and herbs are mixed with alcohol, and remain in maceration for a minimum of about twenty to twenty five days. The resulting contents are then twice distilled in copper alembics. The usage of natural plants and herbs is one of this liqueur’s main distinctive factors, since it doesn’t make use of essences and artificial aromas like in most liqueurs — rather, the aroma used is produced locally, an alcoholate made from the base ingredients.
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Ratafia liqueurs are alcoholic beverages, originally Italian, compound liqueurs or cordials made by the maceration of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it Froud and Turgeon (1961) Ratafia may be flavored with kernels (almond, peach, apricot, or cherry), lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. Other flavorings can be used, such as vegetables and fresh herbs. The liqueur is typical of the Mediterranean areas of Spain, Italy, and north-east of France (Champagne and Burgundy). In the south-central region of Italy (specifically Molise and Abruzzo) Ratafià is made exclusively with fresh cherries and Montepulciano d'Abruzzo wines.
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This farming activity was located mainly in the region to the south of the Tagus River, the third largest grain-producing area in the Roman Empire. There was also development in fishing activity, producing the valued garum or liquamen, a condiment obtained from the maceration of fish, preferably tuna and mackerel, exported throughout the entire empire. The largest producer of the entire Roman Empire was in Tróia Peninsula, near modern Setúbal, south of Lisbon. Remains of garum manufacturing plants show a sharp growth of the canning industry in Portugal, mainly on the coast of Algarve, but also in Póvoa de Varzim, Angeiras (Matosinhos), and the estuary of the Sado River, which made it one of the most important centers for canners in Hispania.
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The grape is naturally high in tannins which can be tamed with limited maceration time but reducing the skin contact can also reduce some of the mulberry, blackberry and damson fruit character that Pinotage can produce. Some winemakers have experimented with letting the grapes get very ripe prior to harvest followed by limited oak exposures as another means of taming the more negative characteristics of the grape while maintaining its fruitiness. Newer clones have shown some potential as well. In recent years South African winemakers have experimented with producing Pinotage in a lighter style, picking grapes earlier for lower sugar and using whole bunches in fermentation to increase the acidity, a style more similar to the parent grape Pinot Noir.
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Chinese papermaking outlined in a woodcut Before the widely-acknowledged invention of papermaking by Cai Lun in China around 105 AD, paper-like writing materials such as papyrus and amate were produced by ancient civilizations using plant materials which were largely unprocessed. Strips of bark or bast material were woven together, beaten into rough sheets, dried, and polished by hand. Pulp used in modern and traditional papermaking is distinguished by the maceration process which produces a finer, more regular slurry of cellulose fibers which are pulled out of solution by a screen and dried to form sheets or rolls. The earliest paper produced in China consisted of bast fibers from the paper mulberry (kozo) plant along with hemp rag and net scraps.
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After another hiatus, the band went on tour in Denmark with Raunchy and The Burning in 2010 in the Danish leg of the Headbangers Ball Tour with Perle Hansen having rejoined the band. Most of their set consisted of tracks from Weave the Apocalypse and Dying to Live with the title track of Through the Flesh to the Soul and the title track of Excursion Demise being the only tracks from the two other albums. Invocator were joined onstage by guests Flemming G. Lund, who is now in Raunchy, and Jacob Schulz, who had played in now defunct death metal act Maceration along with Jacob Hansen and Dan Swanö, which performed under the pseudonym of Day Disyraah, after Schulz had left Invocator.
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Pectate lyase () is an enzyme involved in the maceration and soft rotting of plant tissue. Pectate lyase is responsible for the eliminative cleavage of pectate, yielding oligosaccharides with 4-deoxy-α-D-mann-4-enuronosyl groups at their non-reducing ends. The protein is maximally expressed late in pollen development. It has been suggested that the pollen expression of pectate lyase genes might relate to a requirement for pectin degradation during pollen tube growth. This enzyme catalyzes the chemical reaction :Eliminative cleavage of (1→4)-α-D-galacturonan to give oligosaccharides with 4-deoxy-α-D- galact-4-enuronosyl groups at their non-reducing ends The structure and the folding kinetics of one member of this family, pectate lyase C (pelC)1 from Erwinia chrysanthemi has been investigated in some detail,.
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This "physiological ripeness", which is roughly determined by tasting the grapes off the vines, is being used along with sugar levels as a determination of when to harvest. The idea is that "riper" tannins will taste softer but still impart some of the texture components found favorable in wine. In winemaking, the amount of the time that the must spends in contact with the grape skins, stems and seeds will influence the amount of tannins that are present in the wine with wines subjected to longer maceration period having more tannin extract. Following harvest, stems are normally picked out and discarded prior to fermentation but some winemakers may intentionally leave in a few stems for varieties low in tannins (like Pinot noir) in order to increase the tannic extract in the wine.
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While Ahr primarily grew red wine before the current red wine trend in Germany, until the 1980s the wines were almost invariably very light-colored, bordering on rosé, and often were significantly sweet. While this style of wine was perhaps rather unimpressive by international standards, Ahr could rely on its vicinity to the populous Ruhr Area to sell its small production to weekend tourists. In the 1980s, Werner Näkel of Weingut Meyer-Näkel started to experiment with extended maceration and a significant influence of oak, which then was a style of red wine which hardly existed in Germany.Wein-Plus Glossar: Meyer-Näkel, read on January 22, 2013 After his wines won their first award in 1989, his style was followed by many other Ahr wineries as well as in other German regions.
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In warmer years, the tannins may be full ripe or "sweet" and the winemaker may decide to do a period of extended maceration and not press the grapes for as long as a month after fermentation has completed. Usually the pressed juice will require some additional treatment, which can be done separately to the pressed juice alone or to the entire batch of wine if the pressed juice is blended with the free- run. These treatments may include acid adjustments to lower pH, extended settling periods for clarification and additional racking to remove the extra suspended solids and the use of fining agents to remove extra solids or excess tannins. Grape pulp contains a lot of pectins that create colloid coagulation with these solids that will make the wine difficult to stabilize.
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A ripasso wine from Valpolicella In the late 20th century, a new style of wine known as ripasso (meaning "repassed") emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeast helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine's complexity, flavor and color. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine".
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More still may be involved because they affect the immune system, allowing normally harmless organisms like Candida to become pathogenic and cause an infection. Xerostomia (dry mouth) is thought to account for about 5% of cases of AC. Xerostomia itself has many possible causes, but commonly the cause may be side effects of medications, or conditions such as Sjögren's syndrome. Conversely, conditions which cause drooling or sialorrhoea (excessive salivation) can cause angular cheilitis by creating a constant wet environment in the corners of the mouth. About 25% of people with Down syndrome appear to have AC. This is due to relative macroglossia, an apparently large tongue in a small mouth, which may constantly stick out of the mouth causing maceration of the corners of the mouth with saliva.
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Archives "What Pompeians Drank in the Last Days" The New York Times May 14th 1997 Using chestnut stakes like the kind used during the period, many of the vines were replanted in holes still visible from the original stakes of an earlier vineyard that was planted two thousand years ago. The project is also using many of the same pruning, vine training and harvest techniques used during Roman times.Robert Kirtland "A Trip to the Past: The Wines of Pompeii" Toledo Blade October 1st, 2002 The Villa dei Misteri project has also adopted many of the ancient Roman winemaking techniques including extended maceration following fermentation as well as extended oak aging, even up to ten years for some wine. The project also does not fine or filter the wine prior to bottling.
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Garage Project has won numerous awards- In the 2018 GABS Hottest 100 Kiwi Craft Beers poll, Garage Project claimed 19 spots, including #2 for Death from Above, #3 for Pernicious Weed, and #5 for Party & Bullshit. They were named NZ Brewery of the Year in 2017 by the New Zealand Brewers Guild Awards, edging out 111 other breweries and claiming 26 medals. In 2017 Garage Project announced they would also begin production of natural wines called GP Crushed, made at their central Wellington location. The initial launch features four wines: a Riesling bottled mid-fermentation and spiked with Lactobacillus, a 100% Brettanomyces fermented New Zealand Chardonnay, a Pinot Noir that has undergone carbonic maceration before being spiked with Brett, and a Sauvignon/Semillon blend that has been bottled pét- nat.
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Among the European Vitis vinifera, grapes derived from the Burgundian Pinot family tend to have substantially higher amounts of resveratrol than grapes derived from the Cabernet family of Bordeaux. Wine regions with cooler, wetter climates that are more prone to grape disease and fungal attacks such as Oregon and New York tend to produce grapes with higher concentrations of resveratrol than warmer, dry climates like California and Australia. Although red wine and white vine varieties produce similar amounts of resveratrol, red wine contains more than white, since red wines are produced by maceration (soaking the grape skins in the mash). Other winemaking techniques, such as the use of certain strains of yeast during fermentation or lactic acid bacteria during malolactic fermentation, can have an influence on the amount of resveratrol left in the resulting wines.
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In favorable locations that can accommodate the grape's late ripening, Catawba can produce a medium bodied wine with moderate acidity and enough sugars to produce off-dry to dry styles of wine. Though the grape is technically considered a "red wine" grape, Catawba actually produces rosés of varying shades of pink and white wines because the concentration of anthocyanins in the grapes is very low and they contribute little color during maceration. Similarly, the low amount of phenols from the skins also means that Catawba wines are very low in tannins and extract. Winemakers wishing to produce a darker Catawba can use thermovinification, with heat breaking down some of the coloring compounds from the skin, but that can have an effect on the overall flavor profile of the wine.
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The lees act as a sort of buffer between the wines and the oak elements, allowing the wine to maintain its color and not become too harsh and tannic.J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 399 Oxford University Press 2006 In the late 1990s, more Muscadet producers started extending the amount of time that the must spends in contact with the grape skins prior to fermentation. This extended maceration allowed the wine to leach more phenolic compounds from the skin which can add complexity to the wine. Muscadet wines are usually bottled in the spring or autumn following the vintage though they can be made in the vins de primeur style (like a Beaujolais nouveau) and be released as early as the third Thursday of November.
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These techniques ranged from blending in the darker color Alicante Bouschet and Syrah or the red wine concentrate known as "Mega Purple", to extended maceration and oak extraction that added more weight and extraction of phenolic compounds that add color to the wine. Other winemakers altered some of their viticultural practices in the vineyards, including adopting new trellising systems that allowed for more leaf removal which exposed the grapes to more sunlight. In addition to enhancing some of the color producing phenols, the new trellising also served to increase sugar content (and subsequently alcohol levels) and decrease the amount of the green tasting pyrazine compounds found in the grapes. The style of Pinot noir produced from these techniques tend to be heavier, more fuller bodied and almost "Syrah-like".
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T. Grange "Holy Trinity" Decanter Magazine July 1st, 2001 Colombo is an outspoken advocate of organic viticultural practices as well as green harvesting and extended hang-time for more physiological ripeness.J. Gordon (ed) Opus Vino pg 437, DK Publishing New York 2010, He also believes firming in destemming clusters prior to fermentation with the must going through an extended maceration on the skins. Colombo wines are typically aged 12–14 months in large foudres oak barrels that hold up to 120 hectoliters before spending an additional 1–3 years in standard 225-228 liter barriques of neutral oak. Wine writers, such as Jim Gordon, describe Colombo as an "Arch Modernizer" due to his advocacy of using modern viticulture and winemaking techniques to compete on the global wine market.
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In food and wine pairings, the most basic element considered is "weight"-the balance between the weight of the food (a heavy, red sauce pasta versus a more delicate salad) and the weight or "body" of the wine (a heavy Cabernet Sauvignon versus a more delicate Pinot grigio). In wine tasting, body is determined primarily by the alcohol level of the wine and can be influenced by the perceptions of tannins (from the grape skins or oak) and extract (the dissolved solids in the wine derived from winemaking processes like extended maceration and sur lie aging). An oaked Chardonnay from a warm wine region, such as Australia will be "heavier" in body than a stainless steel fermented Chardonnay from a cooler wine region such as Chablis. Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming the other.
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This typically occurs randomly on the root or may be more dense on the upper half. P. sulcatum is associated with its ability to produce a wide array of cell wall degrading enzymes with significantly high enzymatic activity. These enzymes are: polygalacturonase, pectin lyase, lactate lyase, cellulase, and pectin methylesterase. The digestion of the host cell wall and tissue maceration through the cell-wall degrading enzymes are crucial aspects of penetration and colonization of the carrot tissues in cavity spot pathogenesis. P. sulcatum first begins to secrete polygalacturonase and pectin methylesterase which begins to degrade the pectin in the plant cell’s cell wall. The pathogen then begins to secrete the three-remaining cell-wall degrading enzymes (pectin lyase, pectate lyase, and cellulase) as well as ß-1,4-glucanase and xylanase which further degrade the pectin in the plant cell’s cell wall into oligomers.
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New World winemakers tend to be more open to experimenting with new scientific advances (such as the use of enzymes as an additive) while the terroir influence of Old World winemakers will often attempt to downplay the role of the winemaker and avoid techniques that may mask or distort the expression of terroir. Old World winemakers tend to be more open to use of wild, ambient yeast during the fermentation process as a part of the terroir while New World winemakers tend to favor cultured yeast strains. Other techniques associated with Old World winemakers include higher fermentation temperatures and a period of extended maceration following fermentation where the wine can leech more phenolic compounds from the grape skins. This can create more tannic and austere wines with more layers of complexity that require longer periods of bottle aging in order to mature.
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F. Prial "Wine Talk; A Passionate Presence in the Rhone Valley" The New York Times April 1st, 1998 The winery's founder, Jean-Luc Colombo, has become a notable wine personality due to his strong and outspoken opinions on the future of the French wine industry and on such winemaking topics as extended maceration and organic viticulture. Since opening up his Cornas-based wine-consulting firm in 1984, Colombo has worked with over 100 estates in the Rhône Valley including such notable producers as Domaine de la Janasse, Chapoutier and Château Fortia. He has also influenced many young Rhône winemakers of the late 20th and early 21st century including Jacques Grange of the Louis Roederer-owned estate Delas Frères and André Brunel of the Châteauneuf-du-Pape estate Les Cailloux.C. Kissack "Jean-Luc Colombo" The Wine Doctor.
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An example of a basket press used at Château Gazin World-renowned flying winemaker Michel Rolland was born in the Pomerol region and has a family estate, Château Le Bon Pasteur, that he co-owns with his wife Dany. As Rolland rose to prominence in the 1980s and 1990s, aided by a style that favored the palate of wine critic Robert Parker, many Pomerol wine estates began adopting the "Rolland style" either by imitation or by hiring Rolland as a consultant winemaker. This style includes delaying harvest as much as possible to give the grapes a long, extended hang time to produce full "physiological ripeness" which can give the fruit an "over-ripe" flavor and the wine alcohol levels over 14%. In the chai the must often goes through an extended period of maceration (3 to 8 weeks) followed aging in new oak barrels.
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One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The Sangiovese-based wines of Chianti have a long tradition of liberally employed blending partners—such as Canaiolo, Ciliegiolo, Mammolo, Colorino and even the white wine grapes like Trebbiano and Malvasia. Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, have been a favored blending partner though in many Italian DOC/DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%. Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins.
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Some strains of Pichia will metabolize acetic acid (as well as ethyl acetate and isoamyl acetate that may also be produced) with the side-effect of substantially decreasing the titratable acidity and shifting the pH of wine upwards to levels that make the wine prone to attack by other spoilage microbes. Commonly called "film yeast", these yeasts are distinguished from the flor sherry yeast that are usually welcomed by winemakers in producing the delicate fino-style wines. Growth of many unfavorable wild yeasts is generally slowed at lower cellar temperatures, so many winemakers who wish to inhibit the activities of these yeasts before the more favorable Saccharomyces yeast kick in, will often chill their must, such as the practice of "cold soaking" the must during a pre-fermentation maceration at temperatures between 4–15 °C (39–50 °F). Though some species, such as Brettanomyces, will not be inhibited and may even thrive during an extended period of cold soaking.
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The fruit is hand-harvested before going to a sorting table positioned in the vineyard, from where it travels to the reception area where the grapes are destemmed, lightly crushed and then fermented according to the plot of origin. During the fermentation the must is pumped over to submerge the cap, and the temperature regulated to around 30ºC, with subsequent maceration of the solids at about two degrees below this figure. Following this the wine is run off into fresh vats for malolactic, tasting and assigning the wines to either the grand vin, Château Desmirail, or the second wine which goes by the name of Château Fontarney for the French market and Initial de Desmirail for export and for the French restaurant trade. The grand vin goes into oak for 12-18 months, with one-third of the barrels new each year; racking is performed every three months, and the fining is achieved with egg whites prior to bottling.
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Cases of interdigital athlete's foot caused by Trichophyton rubrum may be symptomless, it may itch, or the skin between the toes may appear red or ulcerative (scaly, flaky, with soft and white if skin has been kept wet), with or without itching. An acute ulcerative variant of interdigital athlete's foot caused by T. mentagrophytes is characterized by pain, maceration of the skin, erosions and fissuring of the skin, crusting, and an odor due to secondary bacterial infection. Plantar athlete's foot (moccasin foot) is also caused by T. rubrum which typically causes asymptomatic, slightly erythematous plaques (areas of redness of the skin) to form on the plantar surface (sole) of the foot that are often covered by fine, powdery hyperkeratotic scales. The vesiculobullous type of athlete's foot is less common and is usually caused by T. mentagrophytes and is characterized by a sudden outbreak of itchy blisters and vesicles on an erythematous base, usually appearing on the sole of the foot.
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Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.M. Baldy "The University Wine Course" Third Edition pgs 37-39, 69-80, 134-140 The Wine Appreciation Guild 2009 There are many causes for the perception in wine faults, including poor hygiene at the winery, excessive or insufficient exposure of the wine to oxygen, excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to excessive heat and temperature fluctuations as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.
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Sơn Tinh (Vietnamese pronunciation: /səːn tinɲ/) (meaning: "The spirit of the mountains" or "Mountain genie") is a Vietnamese brand of Rượu (Pronunciation: /ɹɨəu/ in south Vietnam, /ʐɨəu/ in the north), a Vietnamese variety of rice liquor. The brand was officially established in 2002Department of Intellectual Property, Vietnam, Decision No. 5596/QD-DK, on 31 October 2013 following application No. 4-2002-05110 on 22 August 2002 (Cục sở hữu trí tuệ cấp theo QĐ số 5596/QĐ-ĐK ngày 31/10/2003 theo đơn 4-2002-05110, ngày nộp là 22/08/2002) although a variety of its products were already produced in 1997 though without official branding. Sơn Tinh liquors are based on a distillate from sticky rice and consist of a clear distillate and 11 liqueurs made by maceration of Vietnamese traditional herbs, spices and fruits. The liquors are traditionally drunk straightPeters, Erica J. Appetites and Aspirations: Food and drink in the long nineteenth century 2012 Page 66 in small glasses, however the brand has introduced more modern ways to drink it; on ice, as ingredients of a cocktail or as a mixed alcoholic drink.
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