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The tun (Old English: tunne, Latin: tunellus, Middle Latin: tunna) is an English unit of liquid volume (not weight), used for measuring wine, oil or honey.It is typically a large vat or vessel, most often holding 252 wine gallons, but occasionally other sizes (e.g. 256, 240 and 208 gallons) were also used.
A carafe (/ k ə ˈ r æ f /) is a glass container with a flared lip used for serving liquids, especially wine and coffee. [1] Unlike the related decanter, carafes generally do not include stoppers. [2] Coffee pots included in coffee makers are also referred to as carafes in American English.
Eventually, a hogshead of wine came to be 52.5 imperial gallons (238.669725 L) (63 US gallons), while a hogshead of beer or ale came to be 54 gallons (249.5421 L with the pre-1824 beer and ale gallon, or 245.48886 L with the imperial gallon). A hogshead was also used as unit of measurement for sugar in Louisiana for most of the 19th century.
This measurement originated in the early Pennsylvania oil fields, and permitted both British and American merchants to refer to the same unit, based on the old English wine measure, the tierce. Earlier, another size of whiskey barrel was the most common size; this was the 40 US gallons (33.3 imp gal; 151.4 L) barrel for proof spirits, which was ...
Decanter with stopper. A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment.Decanters, [1] which have a varied shape and design, have been traditionally made from glass or crystal.
The transparent green of a typical wine bottle A square wine bottle. A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of volume to describe sales in the wine industry ...
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Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis