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herbal wine

See below flavoring,

The addition of different flavorings to the wine, to taste and / or visually improve or durable to do is an already thousands of years old practice. Many of the ancient wines were flavored. Made in old texts Mesopotamia There are recipes with added honey, spices, myrrh and also drugs. The Teutons were the before the turn of the century mead (Honey wine) The Greeks became resin, as did the Retsina is still common today, but also different spices like absinthe. anise and pepper added. With the Romans spice wines were very popular, for example the Piperatum (Pfeffer wine). But they also used lead in the form of lead white or litharge to the acid to lessen and sweeten the wine. Lead addition was common in Europe until the 18th century and dangerous. In Stuttgart, some customers of the coop Hans Jakob Erni died of lead poisoning in 1708, the punishment is documented: "So he was beaten off to well-deserved punishment in the royal city." In other cases, one was content with the fact that such malefactors larger quantities had to drink their own wine.

Flavorings (clove, pepper, lead, myrrh, anise)

Practices in the Middle Ages

The doctor Arnaldus de Villanova (1240-1311) first described the use of sugar "To the aeration of the wine", which then was common for centuries. Still in the German wine-growing director of the year 1807 stands: "The experience teaches us that by the proper addition of the sugar from each grape juice an excellent wine receive, which with the best...

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