Ads
related to: 6 gallon wine making equipment kitspectrellising.com has been visited by 10K+ users in the past month
vevor.com has been visited by 100K+ users in the past month
Search results
Results From The WOW.Com Content Network
An original design required that the consumer cut the corner off the bladder inside the box, pour out the desired quantity of wine and then reseal it with a special peg. [6] In 1967, Charles Malpas and Penfolds Wines patented a plastic, air-tight tap welded into an aluminised film bladder, making storage much more convenient for consumers. [1]
Wine cups or tastevins are mentioned occasionally in European inventories from 1200 to 1600. Around 1680, silver cups about 3–4 inches (7.6–10.2 cm) in diameter and 1–2 inches (2.5–5.1 cm) deep came into use in France by affluent people. The custom spread and they came into general use among the wealthy around 1720–1750.
[nb 1] (This was the basis for calling 64 gallons a quarter.) At some time before the 15th century, it was reduced to 252 gallons, so as to be evenly divisible by other small integers, including seven. [nb 2] Note that a 252-gallon tun of wine has a mass of approximately 2060 pounds, [6] between a short ton (2000 pounds) and a long ton (2240 ...
Wine was shipped in barrels of 119 litres (31 US gal; 26 imp gal). A barrel of oil, defined as 42 US gallons (35 imp gal; 160 L), is still used as a measure of volume for oil, although oil is no longer shipped in barrels. The barrel has also come into use as a generic term for a wooden cask of any size.
A hogshead of wine in the US holds 63 US gallons (52 imperial gallons; 240 litres); a hogshead of wine in the UK holds 300 litres (66 imperial gallons; 79 US gallons). Hydrogen sulfide The combination of hydrogen and sulfur dioxide which can produce a fault in the wine reminiscent of the smell of rotting eggs that may eventually develop in the ...
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.