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Georges_DuboeufA prominent Beaujolais bottler, Georges Duboeuf is a n?gociant who produces more than 25 thousand cases of wine annually. He is almost single-handedly responsible for the annual Beaujolais nouveau phenomenon, and has won countless awards for his wines. These wines are easily recognizeable by the flowers on the labels, and the distinctive Duboeuf insignia. |
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Glutamine |
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| Health care Renewal 2005.11.03
Cysteine / Biomedical technology / Nutrition / Healthcare reform / Evolution Diet / Indoor air quality / Medical algorithm / Carotene / Adenine / Aib / Selenomethionine / Healthy city / List of environmental health hazards / Leucine / Cholecalciferol / Ibotenic acid / 1-Aminocyclopropane-1-carboxylic acid / Macromineral / Retinol / Histidine
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TerroirTerroir was originally a French language|French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. It can be loosely translated as "a sense of place" which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product.The contemporary meaning of the term now goes beyond mere geography, and primarily conveys the concept of quality in wine making. Terroir is distinct from the characteristics imparted by the plant variety, the vintage and production methods (vinification, etc.), and is the product of a range of local influences that are transmitted into the character of the good. Oenophiles use the concept of terroir to refer to wines that are distinctive and unique to their place of origin. However, the question of whether terroir is quantifiable, and the role that terroir plays in producing a "good" wine are matters o! f some controversy. Terroir is a term adopted from the French usage, an extended meaning of the word for "land". Terroir is often italicized in English writing to show that it is a French loanword, although many now regard it as a word naturalized into English. |
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| Konwledge of Wine Renewal 2005.11.02
Bottle / Corkscrew (tool) / Bottling line / KWV / Screwcap / Angel's share / Heuriger / Bag in a box / Rose / Farm winery / Hogshead / Heidelberg Tun / Wine / Master of Wine / Winery / Cleanskin / Mulled wine / Dom Perignon (person) / Robert M. Parker, Jr. / Varietal
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Bag_in_a_boxA Bag in a box (or a wine cask, ''handbag'', ''goonbag'', ''bag of goon'') is a method of wine packaging which consists of a bag, usually made of mylar|Mylar? or other plastics, filled with wine and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap (valve)|tap, which is revealed by tearing away a small piece of cardboard and used to dispense the (usually cheap) wine.The wine cask was invented by Tom Angove of Angove's, a winemaker from Renmark, South Australia, and patented by the company on April 20, 1965. While cask wine is often of a cheaper variety, the packaging method itself is arguably superior to other methods. The chief advantage to bag in a box packaging for wine is that it prevents oxidation of the wine as it is dispensed. Whereas wine in a bottle is oxidized by the volume of air in the bottle which has displaced the wine already poured, wine in a bag is never touched by air and thus never subject to oxidation until it is put! in a glass. Thus, bag in a box packaging is not inferior per se, but is simply preferred by producers of cheap wines such as Franzia because it is inexpensive. If prestige wines were packaged in a bag in a box, they would not be subject to cork taint nor to spoilage due to not drinking them quickly enough after opening.Other advantages include greater efficiency of storage and transportation of rectangular boxes, and removing the risk of breakage incurred by transporting wine in bottles. |
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| Konwledge of Wine Renewal 2005.11.01
Cleanskin / Rose / Amphora / Winery / Master of Wine / KWV / Sideways / Zweiglt / Farm winery / Lachryma Christi / Pomace wine / Tierce / Vintage / Bag in a box / Cooking w!
ine / Cork taint / Retsina / Heuriger / Kosher wine / Vintner
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Crop_insuranceCrop insurance is purchased by farmers to protect themselves against crop failures due to natural disasters, such as floods, hail, and drought. Crop insurance may be Agricultural policy|subsidized by the government. |
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Daimyovisits the residence of a retainer. Mannequins in building in Aizuwakamatsu, Fukushima|AizuwakamatsuThe daimyo (Japanese language|Japanese: 大名: '''') were the most powerful feudal rulers from the 12th century to the 19th century in History of Japan|Japan. The term daimyo literally means "great name." From the shugo daimyo of the Kamakura period through the Sengoku period|sengoku daimyo to the daimyo of the Edo period, the rank had a long and varied history. In 1869, the year after the Meiji restoration, the daimyo together with the kuge formed a new aristocratic group, the kazoku, which fell into three main groups: ''tozama daimyo'' (who as a result of the Battle of Sekigahara had agreed to submit to the rule of Tokugawa Ieyasu), ''fudai daimyo'' (who prior to that time had already been vassals of the Tokugawa), and ''shinpan'' (who were related to the Tokugawa). The tozama daimyo held larger fiefs, with ! the Kaga Province|Kaga han of Ishikawa Prefecture, headed by the Maeda clan, assessed at 1 000 000 koku. Other famous tozama clans included the Mori of Nagato Province|Choshu, the Shimazu of Satsuma Province|Satsuma, the Date of Sendai, the Uesugi of Yonezawa, and the Hachisuka of Awa Province (Tokushima)|Awa. Initially, the Tokugawa regarded them as potentially rebellious, but for most of the Edo period, marriages between the Tokugawa and the tozama, as well as control policies such as sankin kotai, resulted in peaceful relations.The shinpan were collaterals of Ieyasu, such as the Matsudaira, or descendants of Ieyasu other than in the main line of succession. Several shinpan, including the Tokugawa of Owari Province|Owari (Nagoya, Aichi|Nagoya), Kii Province|Kii (Wakayama prefecture|Wakayama) and Mito, as well as the Matsudaira of Fukui prefecture|Fukui and Aizu, held large han. A few fudai daimyo, such as the Ii of Hikone, Shiga|Hikone, held large han, but many ! were small. The shogunate placed many fudai at strategic locat! ions to guard the trade routes and the approaches to Edo. Also, many fudai daimyo took positions in the Edo shogunate, some rising to the position of roju.During the Edo period, the Tokugawa forced all daimyo to spend every other year in Edo, leaving family members behind in their han (Japan)|han. This increased political and fiscal control over the daimyo by Edo. The term for this is ''sankin kōtai''.The term ''daimyo'' is also sometimes used to refer to the leading figures of such clans, also called "warlords". It was usually, though not exclusively, from these warlords that a shogun arose or a regent was chosen. |
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| Japanese terms Renewal 2005.10.30 |
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Pomace_brandyPomace brandy is a liquor distilled from pomace wine. Examples include the Italian grappa and the French marc (wine)|marc.Pomace is either fermentation|fermented, semi-fermented or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented. Fermented pomace is particularly suitable for the production of pomace brandy, as it is soft and dry, and has a high alcohol content. Semi-fermented pomace is produced during ros? wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.After fermentation is complete, the pomace is pressed, and the resulting pomace wine is distillation|distilled. |
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| Alcoholic beverages Renewal 2005.10.29
Chicha / Drambuie / Balche' / Shochu / Torpedo Juice / Kilju / Pickled snakes / Awamori / Corn liquor / Absinthe / Grog / Unicum / Liquor store / Kefir / Kitron / Japanese beer / Plymouth Gin / Syrup (drink) / Chartreuse (liqueur) / Bombay Sapphire
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OuzoOuzo (ούζο) is a Greece|Greek anise-flavored liqueur that is widely consumed in Greece. The name is of uncertain origin, but dates back to the late 19th century. It is similar to absinthe, but without the wormwood.The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is Raki (alcoholic beverage)|raki, a drink distilled throughout the Byzantine Empire|Byzantine and later Ottoman Empire|Ottoman Empires, often in those days of quality approaching moonshine (similar liquors in Turkey and many Arab countries still go by that name).Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesvos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method o! f production. One of the largest producers of ouzo today is Barbayiannis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island.Ouzo starts as a strong spirit made from pressed grapes or raisins. Other herbs and berries may also be added at the fermentation stage. The distinctive smell of ouzo comes from the addition of anise (or star anise) as a flavouring, but other ingredients, varying according to the producer, are also used; common ingredients include coriander, cloves, angelica root, liquorice, mint, wintergreen, fennel, hazelnut, cinnamon and lime (fruit)|lime blossom. The alcohol and flavourings are placed in warmed copper stills and distilled; higher-quality ouzos may be distilled several times. The resulting spirit is then cooled, stored for a few months, and then diluted, usually to around 40% ABV.In modern Greece, ''ouzeri'' can be found in nearly all cities, towns, and v! illages. These cafe-like establishments serve ouzo with ''mez! edes'' - - appetizers such as octopus, salad, sardines, calamari, fried zucchini, and clams, among others. It is traditionally slowly sipped (usually mixed with water or ice) together with ''mezedes'' shared with others over a period of several hours in the early evening. When water or ice is added to ouzo it turns milky white; this is because the etheric oils are soluble in alcohol but not water. Diluting the spirit to less than around 40% ABV causes it to separate into an aqueous and an organic phase, whose fine droplets Scattering|scatter the light.The crystals sometimes seen in ouzo served cold are crystalline anethole, the constituent of anise aroma.In many areas, individuals or small-time local producers make ''tsipouro'', which is essentially a home-made small-batch variant of ouzo. The taste of tsipouro varies widely by producer, but many Greeks prefer their favorite local tsipouro to the more commonly-available brands of mass-produced ouzo. The traditional hospitality gre! eting for travellers visiting the monastery|monasteries at Mount Athos is a small glass of tsipouro and a ''loukoumi'', a candy-like homemade treat.Church of Ouzo Founded in 1984 and named after the great star called Wormwood that fell from heaven and poisoned the waters in the book of Revelation 8:10-11. Ouzo is similar to absinthe, but without the wormwood. |
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| Alcoholic beverages Renewal 2005.10.28
Standard drink / Grog / Ogogoro / Pruno / Chinese wine / Mulled wine / Radler / Alcopop / Beer / Vermeer Dutch Chocolate Cream Liqueur / Baijiu / Mead / Tanqueray / Absinthe / Long-drinks / Advocaat / Apéritif / Country wine / Mezcal / Tequila
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AgnosiaAgnosia (''a-gnosis'', "non-knowledge") is a loss of ability to recognize objects, persons, sounds, shapes or smells while the specific sense is not defective nor is there any significant memory loss. It is usually associated with brain injury or neurological illness, particularly after damage to the temporal lobe.Visual agnosia is associated with lesions of the left occipital lobe and temporal lobes. Many patients have severe visual field defects.Object Agnosia is the inability to recognize objects. Subtypes: Form agnosia: Patients perceive only parts of details, not the whole object. Simultagnosia: Patients recognize objects or details but only one at the time. They cannot make out the scene they belong to or make out a whole image out of the details. They literally cannot see the forest for the trees.Associative Agnosia: Patients can describe visual scenes and classes of objects but still fail to recognize them. He may, for example, know that fork is something you eat with but may mistake it for a spoon. Mirror Agnosia: Patients cannot recognize objects or activity on either their left or right field of view. Impairment can vary from mild inattention to complete inability to perform spatial reasoning with regard to the afflicted side. The disorder takes its name from an experiment in which a patient was shown objects reflected in a mirror and saw them, but was unable to find them when prompted.Semantic AgnosiaProsopagnosia: Patients cannot consciously recognize familiar faces, ! sometimes even including their own. Impairment may vary from 'faces making no sense' to being able to perceive faces but not connect them with any semantic information, such as the person's identity, name or occupation. Curiously, despite being unable to consciously recognise people, studies have shown that people with prosopagnosia can show an emotional response to familiar faces. Affected people may be able to recognise a person through another cue, like familiar voice or clothing. It is especially likely after bilateral (both sides) or right temporal lobe damage. Experts disagree about the causes of prosopagnosia. It may be object agnosia for specific faces or a specific face perception disorder.See prosopagnosia entry for more details.Agnostic alexia: Inability to recognize text. Color agnosia: There is a distinction between color perception versus color recognition. Central Achromatopsia refers to deficiency in color perceptionAuditory agnosia refers to similar symptom! s with environmental, nonverbal auditory cues. This is separat! e from w ord deafness which is agnosia connected to auditory information. Receptive amusia is agnosia for music. Cortical deafness refers to people who do not respond to any auditory information but whose hearing is intact. Somatosensory Agnosia or Astereognosia is connected to tactile sense - that is, touch. Patient finds it difficult to recognize objects by touch based on its texture, size and weight. However, they may be able to describe it verbally or recognize same kind of objects from pictures or draw pictures of them. Thought to be connected to lesions or damage in somatosensory cortex. Agnosia can result from strokes, dementia, or other neurological disorders. For all practical purposes, there is no direct cure. Patients may improve if information is presented in other modalities than the damaged one. |
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Ibotenic_acidIbotenic acid is the toxic psychoactive chemical_compound|compound, amino acid, present in ''Amanita muscaria.''''See also:'' muscimol, muscazone |
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| Health care Renewal 2005.10.26
Ergocalciferol / Pantothenic acid / Potassium chloride / Dietary mineral / Template:Vitamin / Macromineral / New Freedom Commission on Mental Health / Retinol / Hydroxyproline / Healthy city / Threonine / Histidine / Indoor air quality / Glycine / Arginine / Carboxyglutamate / Biomedical research / Evolution Diet / Cholecalciferol / Hydroxylysine
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