Windbaum Solandra

Windolor Drug containing more than one substance whereof one under international control: Secbutabarbital. Window glass Colloquial term for clear LSD, can be passed to prisoners in plain view since it is not visible.

Window pane Colloquial term for LSD, can be passed to prisoners in plain view since it is not visible.

Window pane acid Colloquial term for LSD, can be passed to prisoners in plain view since it is not visible. Windows Colloquial term for LSD. Wine 1. A beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume. 2. A beverage made of the fermented juice of any of various other fruits or plants. 3. Something that intoxicates or exhilarates.

The major constituents of wine are water, sugar, and alcohol. More than 400 known compounds contribute to the flavour, aroma, and colour of wine.Wines are distinguished by color, flavor, bouquet (aroma), and alcoholic content. They may be red (when the whole crushed grape is used), white (using the juice only), or rosé (when skins are removed after fermentation has begun). Wines are also classified as dry (when grape sugar ferments completely) or sweet (when some sugar remains). There are three main types of wine: natural (still), fortified, and sparkling. The alcoholic content of natural wine comes from fermentation. Fortified wine (e.g., Sherry, Port, Madeira) has brandy or other spirits added to it. Sparkling wine (Champagne is the best known) is fermented a second time after bottling. Wine is differentiated by the variety of grape, climate, location and soil of the vineyard, and treatment of the grapes before and during wine making. Fermentation starts when wine yeasts on the skins of ripe grapes come in contact with the grape juice (called must). Run off into casks, the new wine then undergoes a series of chemical processes, including oxidation, precipitation of proteins, and fermentation of chemical compounds, that create characteristic bouquet. After periodic clarification and aging in casks, the wine is ready to be bottled. The world's leading wine producer is France. Other major producers are Italy, Spain, Germany, Chile, Argentina, South Africa, Australia, and the USA. .The term wine is also applied to beverages made from other plants, e.g., dandelion and elderberry. Wine had a history by the time the Old Testament was written; in Genesis 9:20 it is ascribed to Noah. In ancient Greece wine was dark and usually drunk with water; to drink it unmixed was regarded as riotous. At that time wine was kept in casks, goatskins, or earthenware amphorae and stoppered with oil or a greasy rag; effectively, air was working on it all the time. There was little change in Roman days, though with greater wealth there came an approach to connoiseurship. But the full maturing of wine was impossible until the bottle and the cork were generally used.

During the European Middle Ages, the pro duction and quality of wine, so far as can be ascertained, fell steadily from classical days. The Romans had planted vines wherever the climate would tolerate it-in North Africa, Spain, Gaul, Britain, and Illyria in particular. Their cultivation continued for local consumption, and because of the need of wine for the communion service, the care of the vineyards was particularly an ecclesiastical preoccupation. The reappearance of good wines and famous vineyards invariably resulted from the efforts of monks or of monarchs distinguished by their devotion to the church. The planting of vines in some of the most famous Rhenish and Burgundian vineyards is traditionally ascribed to Charlemagne, but it was not until the 12th century that the great wine-growing areas were planted and found a larger market. Owing to the limits of medieval transport, vineyards had to be by riversides; and the most famous wines came from lands along the Rhine, the Garonne, and the Loire rivers.

The use of wine bottles and corks as it is known in modern times seems to have become common toward the end of the 17th century, the development of both resulting largely from the work of Dom Pierre Perignon of Haut-villers, the father of the champagne trade. Another important change was the discovery, by accident in the year 1775 in the Rheingau, that grapes left to rot on the vines produced a sweetness and bouquet unobtainable otherwise. In the mid-1750s the Madeira shippers first began scientifically fortifying their wines by adding a proportion of brandy to them, a process essential for the manufacture and maturing of almost all dessert wines. European vineyards were visited by a disaster that threatened at one time to wipe them out completely when, in 1863, there was accidentally imported an American louse of the genus Phylloxera, which fed upon the roots of vines. Large wine-growing areas were devastated as the pest spread; 2,500,000 acres (1,000,000 hectares) were thought to have been ruined in France; and in Madeira and the Canary Islands wine production ceased completely. The ravages were checked eventually by the importation of louse-resisting stocks from California, on which the older vines were grafted. The manufacture of wine varies in detail according to the type of wine to be produced, but it usually follows a standard pattern. The grapes are crushed and the grape must is allowed to ferment in vats, usually after the addition of sulfur dioxide to suppress wild yeasts and organisms other than the true wine yeast Saccharomyces ellipsoideus. A selected strain of wine yeast may be added at this point. Heat is produced by the fermentation, and the temperature may have to be controlled within optimum limits. Air is excluded from the vats as much as possible to discourage the action of Acetobacter, the vinegar-forming bacterium, and other harmful organisms. When fermentation is well advanced, the "free-run" wine is drawn off. Fermentation continues and is completed after several weeks. The wine is racked (drawn) off to separate it from the lees, or sediment of yeast, acid potassium, tartrate, and other matter; in the case of quality wines, racking may be repeated at intervals for several years during the aging period in wood. Before bottling, the wine is cleared by the addition of fining agents such as bentonite to precipitate particles of suspended matter. During aging, and subsequent maturation in bottles, many reactions including oxidation occur, which enhance the taste, aroma, and preservative properties of the wine. Middle English, from Old English win, from Latin vinum.

Winged Colloquial term for being addicted to cocaine.

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