Friday, January 8, 2010

MISTELLE

Mistelle (sifone in Italian, mistela in Spanish) is sometimes used as an ingredient in fortified wines, particularly VermouthMarsala and Sherry, though it is used mainly as a base for apĆ©ritifs such as the French Pineau des Charentes, It is produced by adding alcohol to non-fermented or partially fermented grape juice. The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol.

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...