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May wine is made from wine with the addition of woodruff (Asperula odorata or Galium odoratum) or its extracts. On the other hand, the corn potion (Maibowle) is made from dry white wine into which woodruff or extracts have been mixed, with the addition of oranges and / or other fruits, possibly in the form of juice, concentrates or extracts, and a maximum of 5% sweetening with sugar subjected. Both names and recipes are protected according to the EU regulation. The typical spicy aroma of fresh hay comes from the active ingredient coumarin (coumarin). No more than 3 g / l should be used, as the weakly toxic coumarin can lead to headaches. The May wine was first mentioned by the Benedictine monk and poet Wandalbert (813-870) from the Prüm Monastery in 854. It was served as a medical drink to strengthen the heart and liver in the monastery.

The Maiwein or Maibowle (also Waldmeister-Bowle) was very popular especially along the Rhine and was produced and drunk in the eponymous May. The woodruff is collected without roots and left to dry slightly. A small bouquet is then placed in the leaves punch hanged. The stems should not be immersed in the wine, as otherwise undesirable bitter substances could be released. After 30 minutes the spice is taken out again and then the drink with it sparkling wine or Mineral water filled up and sugared. The ingredients in particular were and still are very different, among others tarragon, fennel, peppermint, thyme and lemon balm are used. EU wine law is a wine-based drink, See also other drinks below wine mixed drinks and special wines,

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