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Sherry (Spanish: jerez [xeˈɾeθ]) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and ...
Body: the sense of alcohol in the wine and the sense of feeling in the mouth. [6] A wine is usually described as light, medium or full body. [3] Bouquet (/ b uː ˈ k eɪ /, French:): the layers of smells and aromas perceived in a wine. [6]
Monk Testing Wine by Antonio Casanova y Estorach ( c. 1886) Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters (such as sommeliers or buyers ...
Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine. Specific oxidation reactions occur through oxidative fermentation , which creates vinegar as a byproduct. In the biotechnological industry, these bacteria's oxidation mechanism is exploited to produce a number of compounds such as l-ascorbic acid ...
Vinegar. A variety of flavored vinegars, for culinary use, on sale in France. Vinegar (from Old French vyn egre 'sour wine ') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [ 1] Usually, the acetic acid is produced by a double fermentation ...
The alcohol content of a wine contributes to its body. Extract Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as tannins. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during cuvaison. Extra dry