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The Maiwein is obtained from wine with the addition of woodruff (Asperula odorata or Galium odoratum) or its extracts. On the other hand, the Maitowache (Maibowle) is made from dry white wine mixed with woodruff or extracts, with the addition of oranges and / or other fruits, optionally in the form of juice, concentrates or extracts, and sweetening with sugar at most 5% subjected. Both names and formulations are protected in accordance with EU regulations. The typical spicy aroma of fresh hay comes from the active ingredient coumarin (coumarin). Of these, no more than 3 g / l should be used as the weakly toxic coumarin may cause headaches. The first mention of the Maiweins took place by the Benedictine monk and poets Wandalbert (813-870) from the monastery of Prüm in the year 854. It was served as a medicinal drink to strengthen the heart and liver in the monastery.

The Maiwein or Maibowle (also Waldmeister punch) was very popular especially along the Rhine and was produced and drunk in the eponymous May. The woodruff is collected without roots and allowed to dry easily. A small bouquet will then be with the leaves in the punch hanged. The stems should not dive into the wine, otherwise unwanted bitter substances could be released. After 30 minutes, the spice is removed again and then the drink with sparkling wine or Mineral water filled up and sweetened. Especially the ingredients were and are very different, among others are used tarragon, fennel, peppermint, thyme and lemon balm. EU wine law is one wine-based drink, See also other drinks below wine mixed drinks and special wines,

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