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The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals.
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Cold Stabilization term - Related Content |
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| A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil. Oils obtained through cold ... |
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| A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process. The food absorbs the smoke that is created from smoldering wood ... |
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| A series of procedures implemented to cease wine from deteriorating or developing a fault in the bottle. |
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| A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter ... |
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| Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef. The meats are generally available as loaves, canned, sliced, ... |
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| Although this soup is tasty when served hot, it is also a very enjoyable and refreshing soup served cold. Garnish with crumbled pieces of feta or blue cheese. |
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| A satisfying way to serve meat with greens. Since this easy marinated beef salad is made the day before, it is then ready the next day with only minor preparation. |
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