What makes an ice wine an ice wine?
Ice wine
Ice wine (or icewine; ) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by "Botrytis cinerea" or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of "Botrytis", they are said to come in "clean".
Frozen alcoholic drink
A frozen alcoholic drink is a blended iced drink made with alcohol.
Ice wine
The high sugar level in the must leads to a slower-than-normal fermentation. It may take months to complete the fermentation (compared to days or weeks for regular wines) and special strains of yeasts should be used. Because of the lower yield of grape musts and the difficulty of processing, ice wines are significantly more expensive than table wines. They are often sold in half-bottle volume (375 ml) or the even smaller 200ml bottle. New World wineries in particular sometimes bottle 200 ml and 50 ml gift packages.
Ice Ic
Ice I (pronounced "ice one c" or "ice icy") is a metastable cubic crystalline variant of ice. H. König was the first to identify and deduce the structure of ice I. The oxygen atoms in ice I are arranged in a diamond structure and is extremely similar to ice I having nearly identical densities and the same lattice constant along the hexagonal puckered-planes. It forms at temperatures between 130 and 220 K (−140 and −50 °C) upon cooling, and can exist up to 240 K (−33 °C) upon warming, when it transforms into ice I.
White wine
The wine bottle has been given certain shapes dedicated to wine. The most emblematic is the bottle of sparkling wine: because of the pressure inside it is a fairly thick glass. Many countries have adopted this shape for bottles of white wine – a more streamlined form than red wine bottles.
Riesling
The most expensive wines made from Riesling are late harvest dessert wines, produced by letting the grapes hang on the vines well past normal picking time. Through evaporation caused by the fungus "Botrytis cinerea" ("noble rot") or by freezing, as in the case of ice wine (in German, Eiswein), water is removed and the resulting wine is felt to offer richer layers on the palate. These concentrated wines have more sugar (in extreme cases hundreds of grams per litre), more acid (to give balance to the sugar), more flavour, and more complexity. These elements combine to make wines which are amongst the most long lived of all white wines. The beneficial use of "noble rot" in Riesling grapes was discovered in the late 18th century at Schloss Johannisberg. Permission from the Abbey of Fulda (which owned the vineyard) to start picking Riesling grapes arrived too late and the grapes had begun to rot; yet it turned out that the wine made from them was still of excellent quality.
Drink
Wine is an alcoholic drink made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, terroir and subsequent appellation, along with human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion.
White wine
In the case of white winemaking the wort is simply the grape juice from the pressing of grape berries.
White wine
White wine is an acidic beverage with a pH ranging from 2.8 to 3.6. This acidity is an aggressive element to tooth enamel.
Ice wine
The minimum must weight requirements for ice wine is as follows, in the measures used in the respective country:
Ice wine
Cryoextraction is the process by which grapes are frozen with refrigeration and pressed. Winemakers subject grapes to temperatures around 20 degrees Fahrenheit (or −7 degrees Celsius), and press them while still frozen. Ice crystals remain in the press, while concentrated juice flows out. The resulting wine resembles ice wine. The process of "freeze distillation" is similar in its concentrating effects, although it occurs after fermentation.
Ice beer
Developed by brewing a strong, dark lager, then freezing the beer and removing some of the ice. This would concentrate the aroma and taste of the beer, and also raise the alcoholic strength of the finished beer. More specifically, the method is as follows. "By cooling beer to just below freezing, you separate out a large portion of water from the alcohol, which has a lower freezing point. You then skim off the ice crystals from the brew leaving behind a beer that is twice as potent as the original." That produces a beer with 12 to 15 per cent alcohol. In North America, water would be added to lower the alcohol level.
Riesling
New York Riesling generally has a characteristic effervescent light body with a similarly light, mellow flavor. The wine can be dynamic though rarely robust, and ranges from dry to sweet. New York is also a notable producer of Riesling-based ice wine, although a large majority of New York Ice Wine is made from Vidal blanc and Vignoles.
White wine
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 2500 years.
Blue wine
There are three main steps of producing the blue wine The blue wine tastes more like a fruit wine, because it tastes a little mellow and sweet and not like a traditional wine. Besides, when drinking this kind of wine, people may feel some tastes of syrup but cannot feel there is any sweetener in the wine. However, blue wine is indeed added the sweetener when this wine is being brewed. And people cannot nearly feel the alcohol in this kind of wine. Compared with traditional wine, blue wine is more like a beverage, which has a fruity taste. Thus, this wine is more suitable for young people to enjoy when dining, because when people drink it, it is not easy to feel drunk. As for the aroma, this type of wine has a fruit fragrance, which makes it become popular between female customers and young customers. As labelled on the instruction of Gik blue wine, when tasting this kind of wine, the pasta can be matched. But for most people, blue wine will taste better if being served chilled and being paired with seafood. Overall, the taste of blue wine is not like a traditional wine, on the other hand, it is more like a beverage in flavour of fruit with little alcohol. To be more specific, the taste of the blue wine is described to be similar with blue Equal packets at a café.
Classification of wine
Dessert wines range from slightly sweet (with less than 50 g/L of sugar) to incredibly sweet wines (with over 400 g/L of sugar). Late harvest wines such as Spätlese are made from grapes harvested well after they have reached maximum ripeness. Dried grape wines, such as Recioto and Vin Santo from Italy, are made from grapes that have been partially raisined after harvesting. Botrytized wines are made from grapes infected by the mold Botrytis cinerea or noble rot. These include Sauternes from Bordeaux, numerous wines from Loire such as Bonnezeaux and Quarts de Chaume, Tokaji Aszú from Hungary, and Beerenauslese. Ice Wine is made from grapes that are harvested while they are frozen. Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation. Examples include Port, Madeira and Sherry.
List of ice cream brands
This is a list of notable ice cream brands. Ice cream is a frozen dessert, usually made from dairy products such as milk and cream, and often combined with fruits or other ingredients and flavors. However, not all frozen desserts can be called ice cream.
Italian ice
Except when made from fruit or fruit juice, Italian ice is defined in US law as a food of minimal nutritional value.
List of bars
A gastropub is a bar and restaurant that serves high-end beer and food.An ice bar, sometimes associated with an ice hotel is a drinking establishment primarily made of ice. The bars usually contain ice sculptures and other formations and are kept at low temperatures (generally about -5 °C) to hinder melting. The walls and seating are also usually made of ice. Mostly a novelty, the ice bar is often considered a tourist destination.
Ice beer
The process of "icing" beer involves lowering the temperature of a batch of beer until ice crystals form. Since ethanol has a much lower freezing point (-114 °C; -173.2 °F) than water (0 °C; 32 °F), when the ice is removed, the alcohol concentration of the beer increases. The process is known as fractional freezing or freeze distillation.
Ice wine
The Furano region of Central Hokkaido, Japan, produces an ice wine each winter at the Furano Winery. Because such a small amount can be made each year, it is produced in limited batches and sold only at the cellar door, 3.3 kilometres from Furano Station. The Furano Wine ice wine is produced only in red.
Cold Duck
Cold Duck is the name of a sparkling wine made in the United States.
Ice
Snow crystals form when tiny supercooled cloud droplets (about 10 μm in diameter) freeze. These droplets are able to remain liquid at temperatures lower than , because to freeze, a few molecules in the droplet need to get together by chance to form an arrangement similar to that in an ice lattice; then the droplet freezes around this "nucleus." Experiments show that this "homogeneous" nucleation of cloud droplets only occurs at temperatures lower than . In warmer clouds an aerosol particle or "ice nucleus" must be present in (or in contact with) the droplet to act as a nucleus. Our understanding of what particles make efficient ice nuclei is poor – what we do know is they are very rare compared to that cloud condensation nuclei on which liquid droplets form. Clays, desert dust and biological particles may be effective, although to what extent is unclear. Artificial nuclei are used in cloud seeding. The droplet then grows by condensation of water vapor onto the ice surfaces.
Ice wine
The pioneer status of the Inniskillin winery in Niagara-on-the-Lake, Ontario, led to their first ice wine, produced in 1984 under the direction of the winery's Austrian-born co-owner Karl Kaiser, often being mentioned as Canada's first ice wine. However, ice wine was produced in the Okanagan Valley of British Columbia by German immigrant Walter Hainle in 1972. This ice wine was the result of an early and unexpected frost, and yielded 40 litres of wine, which Hainle originally did not intend to sell, although he did so in 1978. In 1983, Karl Kaiser and Inniskillin's German neighbour Ewald Reif, as well as two wineries with Austrian winemakers located in another part of Ontario, Hillebrand and Pelee Island, all left grapes on their vines in order to try to produce ice wine. Inniskillin and Reif lost their entire crop to hungry birds, while Hillebrand and Pelee Island were able to harvest a minuscule amount of frozen grapes. In 1984, Kaiser used nets to protect his vines and was able to produce Inniskillin's first ice wine. This wine was made from Vidal grapes and was, in fact, labelled "Eiswein".
Idaho wine
Since the 1970s, Idaho wine has been known for its cool climate white varietals like Riesling (including Ice wine), Chenin blanc, Chardonnay and Gewürztraminer. In recent years there have been an increased focus on red wine productions, notably Cabernet Sauvignon, Merlot and Syrah.
Aging of wine
The ratio of sugars, acids and phenolics to water is a key determination of how well a wine can age. The less water in the grapes prior to harvest, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come into play here. Grape varieties with thicker skins, from a dry growing season where little irrigation was used and yields were kept low will have less water and a higher ratio of sugar, acids and phenolics. The process of making Eisweins, where water is removed from the grape during pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential.
Cider
Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30 % alcohol by volume. Home production of applejack is popular in Europe.
Cold Duck
The wine was invented by Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit, in 1937. The Cold Duck was made at the Ponchartrain Wine Cellars by simultaneously pouring Champagne and sparkling burgundy into a hollow stem wine glass. The recipe was based on a German legend involving Prince Clemens Wenceslaus of Saxony ordering the mixing of all the dregs of unfinished wine bottles with Champagne. The wine produced was given the name "Kaltes Ende" ("cold end" in German), until it was altered to the similar-sounding term "Kalte Ente" meaning "cold duck". The exact recipe now varies, but the original combined one part of Mosel wine, one part Rhine wine with one part of Champagne, seasoned with lemons and balm mint.
Shaved ice
Shaved ice is a large family of ice-based dessert made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale. However, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and manners. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks.
Ice cider
Ice cider is typically served as an apéritif before a meal or along with a cheese plate or dessert after a meal. Its higher alcohol content and more expensive production process lead to it typically being sold in 375mL bottles (half the size of a typical wine bottle), but 200mL bottles are growing in popularity. It is described as being "rich in apple flavors" but the taste can vary greatly depending on the origin of the cider and the method of production used. Cryoextraction in particular, being the more expensive of the two produces a cider with a more complex flavor, including "caramel and spice notes" among others.
Wine
Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate's impact on the character of a wine can be significant enough to cause different vintages from the same vineyard to vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the particular vintage and to serve as the flagship wines of the producer. Superior vintages from reputable producers and regions will often command much higher prices than their average ones. Some vintage wines (e.g. Brunello), are only made in better-than-average years.
Dessert wine
Most wine laws require temperatures below at most −7 °C (19 °F) before the grapes for ice wine can be picked, At such temperatures, some of the water in the grapes freezes out, but the sugars and other solids remain dissolved in the remaining juice. If the grapes are pressed whilst frozen, a very concentrated must can result, which needs special yeast and a long time to ferment. The resulting wines are very sweet, but with lots of balancing acidity. The minuscule yields mean they tend to be very expensive. The most famous ice wines are German "Eiswein" and Canadian Icewine, but apart from these, ice wine is also made in the United States, Austria, Croatia, Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France and New Zealand in smaller quantities.
Hunt Country Vineyards
Hunt Country Vineyards produces an average of 12,000 cases per year of 21 different wines, and has a production capacity of 70,000 gallons. The winery is perhaps best known for its Vidal Ice Wine, which is a dessert wine produced in colder wine regions when grapes are left on the vine late into the winter. The grapes are hand picked and pressed frozen, leaving the water behind as ice. The concentrated juice is then fermented to produce this intensely sweet dessert wine.
White wine
For an aperitif, flavoured dry wine or sparkling wine goes with all meals. Specialists in tasting consider that the sugar or alcohol in some wines has a saturating effect on the taste buds, by contrast the fruity liveliness awakens them to the meal to come.
At mealtimes very dry wines with little minerals are recommended with oysters and seafood: their acidity reveals the salinity of the shellfish. The most fragrant wines go well with shellfish, fish, or poached white meat. For stews the acidity of white wine counterbalances the weight of fat. If the sauce is well balanced with an intense ingredient (lemon juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines, either just sweet or fortified, are a good option for exotic dishes with sweet spices (dishes with cinnamon, vanilla etc.). Fortified white wines are recommended with foie gras. Sparkling wines can be taken at any time during the meal, their diversity allows this. A choice of sparkling wine also allows the retention of the same wine from the beginning to the end of the meal.
White wine
Besides this range of glasses, the work of a team of tasters, including Jules Chauvet of the INAO in France, led to the creation in 1970 of the "INAO glass". This glass has a thin glass wall and curve calculated to be able to taste all wines. This glass is used, among others, during the approval tastings – the gateway for the wines to be entitled to bear the name of an appellation d'origine contrôlée (AOC). This simple but elegant glass can also be used to serve wine at the table.
Palm wine
In India, palm wine or toddy is served as either "neera" or "pathaneer" (a sweet, non-alcoholic beverage derived from fresh sap) or "kallu" (a sour beverage made from fermented sap, but not as strong as wine). Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid (vinegar). Optimal consumption time is one day after tapping, when the vinegar content is minimal; beyond this time, it becomes increasingly sour. Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long will result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute flavor.
Latte
In the United States, an iced latte is usually espresso and chilled milk poured over ice. Unlike a hot latte, it does not usually contain steamed milk or foam. Iced lattes almost always have sugar or flavoring syrups added, and are sometimes served blended with the ice. The espresso can be pre-chilled (sometimes as a mixture of espresso and milk) or frozen in advance to avoid warming up the drink.
White wine
The majority of wine components are dissolved in the wine: certain components, however, may take an insoluble form during ageing or storage of wine – this is the case with tartaric acid. A salt containing potassium, potassium bitartrate is in the form of crystals at the bottom of the bottle. This is a natural phenomenon but many producers seek to avoid this as dealers and uninformed consumers take these crystals as a fault. It is caused or accelerated by cold storage: low temperature reduces its solubility. The habit of refreshing white wine makes this wine particularly sensitive to this phenomenon.
Vignoles (grape)
Enologically, Vignoles is often prized for its ability to produce balanced and fruity late-harvest style sweet white wines, including ice wine, although Vignoles is also used to produce fruity dry and off-dry white wines as well.
Shave ice
Shaving produces a very fine ice that appears snow-like. Flavored syrups are added to the ice, which are absorbed by the ice instead of surrounding it. A properly made shave ice product rarely requires a straw, since the flavors are in the ice and not at the bottom of the cup. Although the traditional American flavors are common, shave ice in Hawai'i is often flavored with local ingredients such as guava, pineapple, coconut cream, passion fruit, li hing mui, lychee, kiwi fruit and mango. Hawaiian shave ice is traditionally served in a conical paper or plastic cup with multiple flavors and with a scoop of vanilla ice cream and/or adzuki bean paste at the bottom of the cup. Sweetened condensed milk drizzled over the top is sometimes called a "snow cap". This style of shave ice is common on the north shore of O'ahu, as well as on Maui and the Big Island of Hawai'i (where it is called "Japanese style").
List of ice cream flavors
This is a list of notable ice cream flavors. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners.
Acetic acid
"Glacial acetic acid" is a name for water-free (anhydrous) acetic acid. Similar to the German name "Eisessig" ("ice-vinegar"), the name comes from the ice-like crystals that form slightly below room temperature at (the presence of 0.1% water lowers its melting point by 0.2 °C).
Iceberg Vodka
Iceberg Vodka is a vodka produced by the Canadian Iceberg Vodka Corporation. The vodka is produced using water from icebergs harvested off the coast of Newfoundland blended with neutral grain alcohol from peaches and cream corn from Ontario. Iceberg's product line includes vodka, gin, rum, and flavoured vodka. It is the only national premium vodka brand that is fully owned and produced in Canada.
Ice wine
In Austria, Germany, the United States, and Canada, the grapes must freeze naturally to be called ice wine. In other countries, some winemakers use cryoextraction (that is, mechanical freezing) to simulate the effect of a frost and typically do not leave the grapes to hang for extended periods as is done with natural ice wines. These non-traditional wines are sometimes referred to as "icebox wines". An example is Bonny Doon's "Vin de Glacière" or King Estate's Vin Glace (made from Oregon Pinot gris grapes). German wine law entirely bans post-harvest freezing methods, even if not labeled "Eiswein".
Ice cider
The process of cryoconcentration resembles slightly the process indigenous Canadians realized occurred when maple syrup could be concentrated by the cold. After letting it freeze, a piece would be broken off which would be more concentrated. The process of cryoextraction is inspired directly from the production of ice wine.
Ice wine
In Germany in the early 2000s, good ice-wine vintages have been less common than during the 1980s and 1990s. Many wine-growers cite climate change as a cause, a position supported by a study conducted by the Geisenheim Institute.
Cider
A few producers in Quebec and England, inspired by ice wine, have developed ice cider (French: "cidre de glace"). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV.
Ice XI
Ice XI is the hydrogen-ordered form of I, the ordinary form of ice. Different phases of ice, from ice II to ice XVI, have been created in the laboratory at different temperatures and pressures. The total internal energy of ice XI is about one sixth lower than ice I, so in principle it should naturally form when ice I is cooled to below 72 K. The low temperature required to achieve this transition is correlated with the relatively low energy difference between the two structures. Water molecules in ice I are surrounded by four semi-randomly directed hydrogen bonds. Such arrangements should change to the more ordered arrangement of hydrogen bonds found in ice XI at low temperatures, so long as localized proton hopping is sufficiently enabled; a process that becomes easier with increasing pressure. Correspondingly, ice XI is believed to have a triple point with hexagonal ice and gaseous water at (~72 K, ~0 Pa).
List of desserts
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common.
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White wine
The dry white wine is a wine without sugar (the sugar ratio is generally less than 4 grams per litre). It is a wine very difficult to develop because the balance of the wine is based on only two parameters: acidity and alcohol. This is the wine that the consumer refers to when he speaks of white wine without giving further details.
Ice cream
Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice cream is composed of water, ice, milk fat, milk protein, sugar and air. Water and fat have highest proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing some water will be unfrozen and will not give hard texture.
Sparkling wine
Sparkling icewine in Ontario was first crafted by Canadian wine writer Konrad Ejbich in his home cellar in Toronto. Unique to Ontario and generally referred to as Icewine Dosage, this sparkling wine is produced by topping a Traditional Method, dry sparkling wine with a dosage of Icewine, which is slightly off-dry with a hint of Icewine.
Ice wine
There are indications that frozen grapes were used to make wine in Roman times. Pliny the Elder (AD 23 – 79) wrote that certain grape varieties were not harvested before the first frost had occurred. The poet Martial recommended that grapes should be left on the vine until November or until they were stiff with frost. Details as to the winemaking and description of these wines are unknown. It cannot be completely ruled out that the descriptions refer to dried grape wines, a common style of wine in Roman times, where the raisin-like grapes were harvested late enough for the first frost to have fallen. In either case, the method seems later to have been forgotten. Wine from Chiomonte in the Val di Susa was popular in Roman times and this town still today produces one of Italy's few ice wines.
Ice
Ice pellets are a form of precipitation consisting of small, translucent balls of ice. This form of precipitation is also referred to as "sleet" by the United States National Weather Service. (In British English "sleet" refers to a mixture of rain and snow). Ice pellets are usually smaller than hailstones. They often bounce when they hit the ground, and generally do not freeze into a solid mass unless mixed with freezing rain. The METAR code for ice pellets is "PL".
White wine
Fermentation starts spontaneously under the action of the natural yeasts from the grapes. The winemaker can choose to use a commercially available active dry yeast. It can help to express the characteristics of a variety or a method of manufacture. For a dry white wine fermentation continues until the sugar runs out. The wine is then usually decanted to eliminate the lees. When fermentation is done in barrels the temperature often exceeds 20 °C or even 25 °C.
White wine
Ever since glass containers have existed, specialised glasses for each type of wine were created. So many glasses, specific to white wine, exist in many wine-producing regions. The glass must be perfectly clear and colourless to properly appreciate the colour of the wine. However, designers and manufacturers of tableware have created white wine glasses with green or blue feet. These colours flatter the wine – they give an artificial colour in the shade (a reflection barrier which emphasizes the separation between the glass and the wine) – rejuvenating the perceived impression.
Ice cider
Ice cider has several requirements as set by the Artisan cider producers of Quebec. Drinks must be produced by the fermentation of apple juice, which must have a concentration of sugar of 30 degrees Brix before fermentation in cold temperatures caused solely by the natural temperature and whose product has a residual sugar content of at least 130 grams per liter. Finally, the alcohol by volume must be more than 7% and less than 13%. In addition, these specifics must be met:
Ice wine
After the ice wine production was set on the commercial footing, Canadian ice wine quickly became popular with domestic consumers and reviewers, many other Canadian producers and regions picked up the idea since the harsh Canadian winters lend themselves well to large-scale production. The international breakthrough of Canadian ice wine came in 1991, when Inniskillin's 1989 Vidal ice wine won the "Grand Prix d’Honneur" at Vinexpo. The Canadian trend towards increased cultivation of "Vitis vinifera" (European) grape varieties in the 1990s expanded the palette of varieties available to be bitten by frost. By the early 2000s, Canada was established as the largest producer of ice wine in the world. In 2001, the EU allowed the importation of Canadian ice wine hence recognizing the standard equivalency. More international recognition came in 2007, when Monde Selection, the international institute in Brussels, Belgium, awarded during the International Wine Contest, the Grand Gold medal—its highest honor, rarely accorded to a wine—to Canada’s Northern Ice Vidal blanc Icewine 2005, the first vintage of The Ice House in Niagara, a winery founded by winemaker Jamie Macfarlane.
Cream liqueur
A cream liqueur (not be confused with crème liqueur) is a liqueur that includes dairy cream and a generally flavourful liquor among its ingredients.The manufacturer of Baileys Irish Cream claims the product has a shelf life of 30 months and guarantees its taste for two years from the day it was made - opened or unopened, stored in a refrigerator or not, when stored away from direct sunlight at temperatures between 0 and 25 °C (32 and 77 °F). Properties of other cream liqueurs may vary.http://erongomountainwinery.com/product/eembe-cream/
Wine
During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally fade (lose their character and flavor intensity) with extended aeration. Despite these general rules, breathing does not necessarily benefit all wines. Wine may be tasted as soon as the bottle is opened to determine how long it should be aerated, if at all. When tasting wine, individual flavors may also be detected, due to the complex mix of organic molecules (e.g. esters and terpenes) that grape juice and wine can contain. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that result from other factors in wine-making. Typical intentional flavor elements in wine—chocolate, vanilla, or coffee—are those imparted by aging in oak casks rather than the grape itself.
Ice wine
Natural ice wines require a hard freeze (by law in Canada −8 °C (17 °F) or colder, and in Germany or colder), to occur sometime after the grapes are ripe, which means that the grapes may hang on the vine for several months following the normal harvest. If a freeze does not come quickly enough, the grapes may rot and the crop will be lost. If the freeze is too severe, no juice can be extracted. Vineland Winery in Ontario once broke their pneumatic press in the 1990s while pressing the frozen grapes because they were too hard (the temperature was close to −20 °C). The longer the harvest is delayed, the more fruit will be lost to wild animals and dropped fruit. Since the fruit must be pressed while it is still frozen, pickers often must work at night or very early in the morning, harvesting the grapes within a few hours, while cellar workers must work in unheated spaces.
White wine
The top ten producers of Sparkling wine in the world
Made famous by the champagne used to christen large ships at launch, sparkling white wine is produced in almost all wine-producing countries and has become a benchmark for providing a festive and commemorative spirit to an event. This unique side is found in the labelling of the bottle. Firstly the gas pressure requires a heavier bottle, then the plug with its mushroom shape must be retained by a Muselet, and finally the top of the bottle is covered with a metallic foil shell gold or silver coloured.
Italian ice
Italian ice is also known as water ice in the Philadelphia metropolitan area (i.e. the Delaware Valley and South Jersey). Like Italian ice, water ice is similarly derived from granita brought to Philadelphia by Italian immigrants. Water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice."
White wine
Festive Wines par excellence is the prestigious image conveyed by champagne but sparkling wine can come from very different practices. In contrast to sparkling wines, wines without foam are called "still wines".
Vidal blanc
Vidal blanc is noted for not having the characteristic "foxy" taste that it is identifiable with many hybrid-varieties which include American grapevines in their parentage. According to Master of Wine Jancis Robinson, Vidal blanc tends to produce wines with "bright and pure" fruit and acid levels that can balance out the sweetness of ice wines though the wines tend not to have much aging potential.
Mulled wine
Mulled wine is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of mulled wine. It is a traditional drink during winter, especially around Christmas.
Ice bar
An ice bar, sometimes associated with an ice hotel is a drinking establishment primarily made of ice. The bars usually contain ice sculptures and other formations and are kept at low temperatures (generally about -5 °C) to hinder melting. The walls and seating are also usually made of ice. Mostly a novelty, the ice bar is often considered a tourist destination. Visitors enter for timed stays and even staff work on time-limited shifts. The most popular drinks served at ice bars are ice-cold vodka shots, or cocktails mixing vodka with a berry puree.
Winemaking
"Cold stabilization" is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They are formed by the union of tartaric acid and potassium, and may appear to be [sediment] in the wine, though they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 1–2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind. They may also form in wine bottles that have been stored under very cold conditions.
Polar Ice (vodka)
Polar Ice is a Canadian vodka produced by Corby Distilleries Ltd. Produced from Canadian corn, it is quadruple distilled, which its vendors claim rids the vodka of microscopic impurities. The vodka is an eighty proof spirit. It is available unflavoured (40% and 45% alc./vol.), and in berry and maple flavours.
Carbon dioxide
Carbon dioxide in the form of dry ice is often used during the cold soak phase in wine making to cool clusters of grapes quickly after picking to help prevent spontaneous fermentation by wild yeast. The main advantage of using dry ice over water ice is that it cools the grapes without adding any additional water that might decrease the sugar concentration in the grape must, and thus the alcohol concentration in the finished wine. Carbon dioxide is also used to create a hypoxic environment for carbonic maceration, the process used to produce Beaujolais wine.
White wine
Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes and does not remain dissolved. Methods of production of sparkling wines are therefore intended to maintain the CO2 dissolved in the wine which is responsible for the bubbles:
Ice Ih
Ice I (pronounced: ice one h, also known as ice-phase-one) is the hexagonal crystal form of ordinary ice, or frozen water. Virtually all ice in the biosphere is ice I, with the exception only of a small amount of ice I that is occasionally present in the upper atmosphere. Ice I exhibits many peculiar properties that are relevant to the existence of life and regulation of global climate.
Interstellar ice
Interstellar ice consists of grains of volatiles in the ice phase that form in the interstellar medium. Ice and dust grains form the primary material out of which the Solar System was formed. Grains of ice are found in the dense regions of molecular clouds, where new stars are formed. Temperatures in these regions can be as low as , allowing molecules that collide with grains to form an icy mantle. Thereafter, atoms undergo thermal motion across the surface, eventually forming bonds with other atoms. This results in the formation of water and methanol. Indeed, the ices are dominated by water and methanol, as well as ammonia, carbon monoxide and carbon dioxide. Frozen formaldehyde and molecular hydrogen may also be present. Found in lower abundances are nitriles, ketones, esters and carbonyl sulfide. The mantles of interstellar ice grains are generally amorphous, only becoming crystalline in the presence of a star.
Kazakh wine
In general the emphasis will be on inexpensive table wine, although the UN thinks that the continental climate may allow the production of high-value ice wine.
Ice wine
The most famous (and expensive) ice wines are German "Eiswein", but ice wine is also made in European countries such as Austria, Croatia, Czech Republic, Denmark, Georgia, France, Hungary, Italy, Lithuania Luxembourg, Poland, Romania, Moldova, Slovakia, Slovenia, Spain, Sweden and Switzerland at least in smaller quantity. "Eiswein" is part of the "Prädikatswein" quality category in the German wine classification. The French language term "Vin de glace" is part of the wine classification in Luxembourg, but not in France, but is sometimes found on the rare bottles of ice wine produced in Alsace. In most of France, the climate is too warm for ice wine production.
Wine
The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. A white wine should foster a sense of coolness, achieved by serving at "cellar temperature" (). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served "chambré" ("at room temperature"). However, this does not mean the temperature of the dining room—often around —but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at and will reach its full bouquet at . Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at and allowed to warm on the table to for best aroma.
Ice sculpture
Sculpting ice presents a number of difficulties due to the variability and volatility of the material. Ice may be sculpted in a wide range of temperatures and the characteristics of the ice will change according to its temperature as well as the surrounding temperatures. Sculptures are generally carved from blocks of ice and these blocks must be carefully selected to be suitable for the sculptor's purposes and should be free of undesired impurities. Typically, ideal carving ice is made from pure, clean water. However, clear, transparent ice is a result of the freezing process and not necessarily related to the purity of the water. Clouded ice is often the result of finely trapped air molecules that tend to bind to the impurities while naturally freezing. Mechanically clear ice is usually made as the result of controlling the freezing process by the circulation of the water in the freezing chamber. This process hopes to eliminate any trapped air from binding to the impurities in the freezing process. Certain machines and processes allow for slow freezing and the removal of impurities and therefore are able to produce the clear blocks of ice that are favored by ice carvers. However, not all blocks that are carved are clear ice. White ice blocks look like snow and are sometimes carved. Colored ice blocks are produced by adding dyes to the ice and can be carved as well. In some instances, clear ice and colored ice are combined to create a desired effect.
Chateau Chantal
On years when weather permits Chantal preserves a portion of the Riesling grapes to be harvested after the first hard freeze. Ice wine was first produced in Michigan in 1983 by Mark Johnson, who was working at Chateau Grand Traverse at the time. Chantal continues to follow the German laws that govern what wine qualifies as ice wine. German wine law is similar to the United States wine law and both dictate that ice wine must be picked only when the grapes are frozen on the vine. Because of the impossibility of predicting nature, making ice wine requires a great deal of luck. The grapes are generally picked in December after prolonged below freezing temperatures, to ensure they are frozen all the way through. But on warmer years the grapes cannot be picked until late into January or February. It can also be difficult to protect the grapes from birds and wind as they stay on the vine until after they are very ripe. Leaving the grapes on the vine until the first hard freeze ensures the grapes have reached their full ripeness while the ice captures the excess water leaving naturally concentrated sugars. Ice wine is sometimes referred to as liquid gold because of its high cost to make and purchase and because of the wine's intense sweetness. 
The high cost of producing ice wine causes it to generate little profit for the winery. When asked why Chantal still makes it year after year Johnson replied "A good ice wine is almost certain to bring home a medal or two. I do think that natural ice wine is something incredibly special, and it's quite rare. And because they can't do it in California."
White wine
The Americas have developed both white and red wines, some of which are now recognized worldwide. White wines have to conquer hostile territories where red wine dominates, such as the Rocky Mountains or Canada. In Canada, the technique of ice wine can produce exceptional wines in a climate which is apparently unfavourable. Canada is the largest producer of ice wine in the world.
Beer in Canada
One generic process of icing beer involves lowering the temperature of a batch of beer until ice crystals form. Since alcohol has a much lower freezing point (-114 °C; -173.2 °F) than water and doesn't form crystals, when the ice is filtered off. This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume. The process is known as "fractional freezing" or "freeze distillation".
Finlandia (vodka)
Frozen Ice "(1970)" Tapio Wirkkala designed the original “Frozen Ice” bottle, which conveyed the impression of an ice-cold drink from Lapland in the Arctic North. The textured glass glittered like the surface of an icicle. The label featured two white reindeers sparring against the Midnight Sun low on the horizon.
Ice wine
Even though it is normal for residual sugar content in ice wine to run from 180 g/L up to as high as 320 g/L (with a mean in the 220 g/L range), ice wine is very refreshing (as opposed to cloying) due to high acidity. (The titratable acidity in ice wine is almost always above 10 g/L.)
Brine rejection
As water reaches the temperature where it begins to crystallize and form ice, salt ions are rejected from the lattices within the ice and either forced out into the surrounding water, or trapped among the ice crystals in pockets called brine cells. Generally, sea ice has a salinity ranging from 0 psu at the surface to 4 psu at the base. The faster that this freezing process occurs, the more brine cells are left in the ice. Once the ice reaches a critical thickness, roughly 15 cm, the concentration of salt ions in the liquid around the ice begins to increase, as leftover brine is rejected from the cells. This increase is associated with the appearance of strong convective plumes, which flow from channels and within the ice and carry a significant salt flux. The brine that drains from the newly formed ice is replaced by a weak flow of relatively fresh water, from the liquid region below it. The new water partially freezes within the pores of the ice, increasing the solidity of the ice.
Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation.
Niagara College Teaching Winery
NCT students experience the Icewine harvest first hand. With vineyards right on campus, students are called to pick the grapes when the optimum temperatures are reached. Students work through each step of the Icewine process from the vine right through the crush and up to the point of bottling. Many students are from foreign countries and distant areas of Canada and are proud to be part of making one of Canada's most internationally renowned products. Each year NCT Winery produces different varieties of Icewine, giving the students diverse knowledge of different styles.
NCT Icewines are available at the Icewine gala, Icewine Festival and in the NCT Winery’s own wine store during the month of January.
G. Schneider &amp; Sohn
Aventinus Eibock is said to have been 'invented' by accident, when during a particularly cold winter, a cistern full of Aventinus froze. The water contained in the beer turned into ice; the remaining liquid was in effect of Aventinus concentrate, with more powerful aromas, flavours and alcohol content. This method of freezing beer to increase strength and richness, has been duplicated by many other breweries since. In 2017, Aventinus Eisbock won gold in the 'wheat beers' category at the Stockholm Beer and Whiskey Festival.
Ice II
Ice II is a rhombohedral crystalline form of ice with a highly ordered structure. It is formed from ice I by compressing it at a temperature of 198 K at 300 MPa or by decompressing ice V. When heated it undergoes transformation to ice III. Ordinary water ice is known as ice I, (in the Bridgman nomenclature). Different types of ice, from ice II to ice XVI, have been created in the laboratory at different temperatures and pressures. It is thought that the cores of icy moons like Jupiter's Ganymede may be made of ice II.
Ice-ice
Ice-ice is a disease condition of seaweed. Ice-ice is caused when changes in salinity, ocean temperature and light intensity cause stress to seaweeds, making them produce a "moist organic substance" that attracts bacteria in the water and induces the characteristic "whitening" and hardening of the seaweed's tissues. Bacteria involved include those in the "Vibrio-Aeromonas" and "Cytophaga-Flavobacteria" complexes. The bacteria lyse epidermal cells and chloroplasts, turning the seaweed tissue white. The disease is known from seaweeds including "Kappaphycus alvarezii" and "Eucheuma denticulatum", economically important sources of carrageenan. In countries where seaweed is harvested as a crop, ice-ice can wreak havoc on yields. Zamboanga, Philippines, had an outbreak of ice-ice in 2004, and Bali, Indonesia, experienced an outbreak in 2009. A rise in surface sea temperatures of 2–3 degrees Celsius can trigger ice-ice outbreaks.
Ice cider
Ice cider was first created in Quebec when Christian Barthomeuf, a winemaker from Dunham considered the "father of ice cider", created a recipe in 1989 inspired by the ice wines of Germany. Quebec's climate is much more suited to growing apples than grapes, and the same techniques can be applied to both fruits. In 1994, at Hemmingford in Monteregie, Barthomeuf worked with Francois Pouliot to refine and develop ice cider in much larger volumes, at the cidery La Face Cachée de la Pomme.
Wine cellar
Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness, constant temperature, and constant humidity. Wine is a natural, perishable food product issued from fruits fermentation. Left exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature.
Depending on their level of sugar and alcohol, wines are more or less sensitive to temperature variances. The more the wine contents alcohol and / or sugar the less sensitive it will be to temperature variances.
Ice wine
Ice wine usually has a slightly lower alcohol content than regular table wine. Some Riesling ice wines from Germany have an alcohol content as low as 6%. Ice wines produced in Canada usually have higher alcohol content, between 8 and 13 percent. In most years, ice wines from Canada generally have higher brix degree (must weight) compared to those from Germany. This is largely due to the more consistent winters in Canada. Must with insufficient brix level cannot be made into ice wine, and is thus often sold as "special select late harvest" or "select late harvest" at a fraction of the price that true ice wine commands.
Wine
Dry (non-sweet) white wine is the most common, derived from the complete fermentation of the wort. Sweet wines are produced when the fermentation is interrupted before all the grape sugars are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel.
Labatt Brewing Company
Labatt had patented a specific method for making ice beer in 1997, 1998 and 2000: "A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture." The company provides the following explanation about "Labatt Ice" and "Maximum Ice" for the layman: "During this unique process, the temperature is reduced until fine ice crystals form in the beer. Then using an exclusive process, the crystals are removed. The result is a full flavoured balanced beer."
Iced tea
Iced tea (or ice tea;) is a form of cold tea. Though usually served in a glass with ice, it can refer to any tea that has been chilled or cooled. It may be sweetened with sugar, syrup and/or apple slices. Iced tea is also a popular packaged drink. It can be mixed with flavored syrup, with multiple common flavors including lemon, raspberry, lime, passion fruit, peach, orange, strawberry, and cherry. While most iced teas get their flavor from tea leaves ("Camellia sinensis"), herbal teas are sometimes served cold and referred to as iced tea. Iced tea is sometimes made by a particularly long steeping of tea leaves at lower temperature (one hour in the sun versus 5 minutes at 180–212 °F/80–100 °C). This is known as sun tea.
Ice cider
Ice cider (also known as apple icewine or cidre de glace in French; sold as ice apple wine in the United States) is the cider equivalent of ice wine: a fermented beverage made from the frozen juice of apples. Similar to ice wine, the use of frozen apples concentrates the natural sugars in the apples, resulting in a higher alcohol content than cider made by traditional methods.
Icemaker
Flake ice is made of the mixture of brine and water (max salt per ton of water), in some cases can be directly made from brine water. Thickness between , irregular shape with diameters from .
Ice cream float
An ice cream float or ice cream soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom and Southeast Asia), or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. When root beer and ice cream are used together to make the beverage, it is typically referred to as a root beer float (United States and Canada).
Ice beer
Eisbock was introduced to Canada in 1989 by the microbrewery Niagara Falls Brewing Company. The brewers started with a strong dark lager (15.3 degrees Plato/1.061 original gravity, 6% alcohol by volume), then used the traditional method of freezing and removing ice to concentrate aroma and flavours while increasing the alcoholic strength to 8% ABV. Niagara Falls Eisbock was released annually as a seasonal winter beer – each year the label would feature a different historic view of the nearby Niagara Falls in the winter. This continued each year until the company was sold in 1994.
Vanilla ice cream
Vanilla is frequently used to flavor ice cream, especially in North America and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. The type of vanilla used to flavor ice cream varies by location. In North America and Europe consumers are interested in a more prominent, smoky flavor, while in Ireland they want a more anise-like flavor. To create the smooth consistency of ice cream, the mixture has to be stirred occasionally and then returned to the container of ice and salt to continue the solidification process. According to "Iced: 180 Very Cool Concoctions", many people often consider vanilla to be the "default" or "plain" flavor of ice cream (see "Plain vanilla").
Canadian wine
Icewine, which can be produced reliably in most Canadian wine regions, especially the Okanagan Valley, is the most recognized product on an international basis. Canada produced 75.9 million litres of wine in 2002 (0.3% of world production).
Italian ice
Italian ice is a sweetened frozen dessert made with fruit (often from concentrates, juices or purées) or other natural or artificial food flavorings, similar to sorbet. 
Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients, though it may contain egg white. It is likely derived from the Sicilian granita, a related dessert which may have been brought by Italian immigrants to the United States. Common flavors include blue raspberry, cherry, lemon, mango, orange, strawberry, watermelon, and blackberry, with numerous other flavors available.