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Jigarthanda is a cold beverage from the South Indian city of Madurai in Tamil Nadu, India. [1] Originally introduced by Rowther Muslims.It translates to "cool heart" ("jigar" is a metaphor for heart in Persian (literal meaning "liver"), "thanda" means "cold") in English, implying that the drink’s cooling effect will be felt right down to one’s heart.
List of individual body parts. This is a list of notable body parts of people. It includes specific, individual instances of organs and appendages which are famous in their own regard. Many noted body parts are of dubious provenance [1] and most were separated from their bodies post-mortem. [2]
Jigar (given name) Jigar or Jeegar , used in Gujarati and English -language communities. Jigar is also an Urdu slang name for friend. The name has a Persian background and history. The meaning of Jigar is kind-hearted. [1] In the Hindi, Jigar is also used as a symbol of love and affection. In Hindi, Jigar is also synonymous with courage.
Grape juice. Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, and fermented and made into wine, brandy, or vinegar.
Must (from the Latin vinum mustum; lit. 'young wine') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking.
v. t. e. Sacramental wine, Communion wine, altar wine, or wine for consecration is wine obtained from grapes and intended for use in celebration of the Eucharist (also referred to as the Lord's Supper or Holy Communion, among other names). It is usually consumed after sacramental bread.
A winemaking tool that uses specific gravity to measure the sugar content of grape juice. Saignée Pronounced "sahn yay" is the removal of grape juice from the "must" before primary fermentation to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation. Screwcap
Federweißer from Baden. Federweisser (also Federweißer), [A] is an alcoholic beverage commonly made in continental Europe. It is the product of fermented freshly pressed grape juice, known as must. The term Federweisser in principle includes all stages of fermentation, from must to finished wine. It is typically 9% alcohol by volume, although ...