Wines

... amounts of benzoates and salicylates occur naturally in many different foods including fruits, juices, vegetables, spices, herbs, nuts, tea, wines, and coffee. Other natural chemicals which commonly cause reactions and cross reactivity include amines, monosodium glutamate (MSG), nitrates ...

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Well the fruit is at its ripest right now, so I may make some jams and wines!

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Think about this scenario, suppose there's a person who has never drank alcohol before. You start him on a diet of beer and wines. Over time he develops a tolerance for alcohol(maybe because of more alcohol dehydrogenase?). Is this a good thing? Perhaps...but at the same time just because ...

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Hi, I make wines, beers and cordials for my friends and family and know a bit about the subject. Alcohol is produced by yeasts fermenting sugars that are fermentable. (Actually there are chemicals that will ferment lactose and ...

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"Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are “sparkling” wines." Can anybody please help me understand why alcohol fermentation has anything to do with these characteristics of ...

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