Labo VinFlavoured juices
Here we class all mixtures types, included aromatized pure juices.
They will be processed like pulpy saps.
Numerous plant matters can aromatize wines. Let us mention some ones with the advised mean amounts for 10 litres:
- Grated lemon or orange peels, granulated chicory: 1 tablespoon.
- Juniper berries, sage leaves, camomile flowers, aniseeds, cinchona bark, gentian roots, linden-tree flowers: 100 mL.
- Meadowsweet, orange or lavender flowers; ash, peach, walnut-tree leaves, ginger, thyme: 200 mL.
- Lemon balm, mint leaves, hop flowers: 0.5-1 L.
- Bay leaves: 10 pieces.
- A few cinnamon sticks.
On average, 100 g dried flowers or leaves are equivalent to 600 g fresh matter; it must be added, on average, 400 mL water to 100 g dry fruits to get the equivalent fresh weight.