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raisin wine

Raisin wine (GB)

On sweet wine from raisins called passum was already in ancient rome manufactured. Today one calls in Italy a wine made from dried grapes Passito, North America became the middle of the 19th century phylloxera introduced, which subsequently destroyed around three quarters of the European vineyards and led to a great shortage of wine. Therefore in 1880 one came in France on the idea of wine from raisins to create. There was also a very successful book in several editions on the "art" of production. Ground raisins were mixed with water heated to 30 ° Celsius in a ratio of 1: 3 and then left to ferment for 14 days. The result was mixed with plain wine. The maximum production in 1890 was around a ninth of the total French wine volume. See also under Dessert wine,

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