36-447: Moyet is a brand of cognac and a company. The Moyet house was founded in 1864 by Euthrope Moyet, a vine grower and a distiller. An unusual aspect of the history of Moyet is that it has had only three cellar masters since it was founded in 1864, with the founder working until 1918 and the founder's apprentice working until 1978. This continuity is said to give the house a unique philosophy and style, particularly with regard to maintaining
72-723: A percentage of total mass . The alc/vol value of a beverage is always higher than the ABW. Because ABW measures the proportion of the drink's mass which is alcohol, while alc/vol is the proportion of the drink's volume which is alcohol, the two values are in the same proportion as the drink's density is with the density of alcohol. Therefore, one can use the following equation to convert between ABV and ABW: ABV = ABW × density of beverage density of alcohol {\displaystyle {\text{ABV}}={\text{ABW}}\times {\frac {\text{density of beverage}}{\text{density of alcohol}}}} At relatively low alc/vol,
108-483: A "purer" flavour. Hundreds of vineyards in the Cognac AOC region sell their own cognac. These are likewise blended from the eaux de vie of different years, but they are single-vineyard cognacs, varying slightly from year to year and according to the taste of the producer, hence lacking some of the predictability of the better-known commercial products. Depending on their success in marketing, small producers may sell
144-473: A 50% v/v ethanol solution, 50 mL of ethanol and 50 mL of water could be mixed but the resulting volume of solution will measure less than 100 mL due to the change of volume on mixing, and will contain a higher concentration of ethanol. The difference is not large, with the maximum difference being less than 2.5%, and less than 0.5% difference for concentrations under 20%. Some drinks have requirements of alcoholic content in order to be certified as
180-415: A certain alcohol brand or label. Low-alcohol beers (<0.5) are considered in some countries such as Iran as permitted (or "halal" under Muslim vocabulary) despite alcohol being banned. However, the level of alcohol-free beers is typically the lowest commercially sold 0.05. It is near impossible for a healthy person to become intoxicated drinking low-alcohol drinks. The low concentration severely limits
216-802: A common etymology . Close to 200 cognac producers exist. According to one 2008 estimate a large percentage of cognac—more than 90% for the US market—comes from only four producers: Courvoisier (owned by the Campari Group ), Hennessy ( LVMH ), Martell ( Pernod Ricard ), and Rémy Martin ( Rémy Cointreau ). Other brands meeting the AOC criteria for cognac include Bache-Gabrielsen/Dupuy , Braastad , Camus , La Fontaine de La Pouyade , Château Fontpinot, Delamain , Pierre Ferrand, Frapin , Gautier , Hine , Marcel Ragnaud, Monnet , Moyet , Otard , Meukow , and Cognac Croizet . In 2017, an agreement between
252-457: A halt as the alcohol produced becomes too concentrated for the yeast to tolerate, defining an upper limit of alc/vol for non-distilled alcoholic drinks. The typical tolerance for beer yeasts is at 8–12%, while wine yeasts typically range from 14–18%, with speciality ones reaching 20% alc/vol. Any higher would require distillation, producing liquor . Details about typical amounts of alcohol contained in various beverages can be found in
288-569: A larger or smaller proportion of their product to individual buyers, wine dealers, bars and restaurants, the remainder being acquired by larger cognac houses for blending. According to the Bureau National Interprofessionnel du Cognac (BNIC), the official quality grades of cognac are: Most names of the grades are in English because the historical cognac trade, particularly in the 18th century, significantly involved
324-454: A master taster ( maître de chai ), who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style and quality. In this respect, it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor. A very small number of producers, such as Guillon Painturaud and Moyet , do not blend their final product from different ages of eaux de vie , so produce
360-413: A slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume. The phenomenon of volume changes due to mixing dissimilar solutions is called " partial molar volume ". Water and ethanol are both polar solvents. When water is added to ethanol, the smaller water molecules are attracted to the ethanol's hydroxyl group, and each molecule alters the polarity field of
396-441: Is 1.05 times that of water, it has a specific gravity of 1.05. In UK brewing usage, it is customary to regard the reference value for water to be 1000, so the specific gravity of the same example beer would be quoted as 1050. The formulas here assume that the former definition is used for specific gravity. During ethanol fermentation the yeast converts one mole of sugar into two moles of alcohol. A general formula for calculating
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#1732782660769432-433: Is a variety of brandy named after the commune of Cognac, France . It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime . Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc , known locally as Saint-Émilion,
468-418: Is also called eau de vie . It is produced by twice distilling wine made from grapes grown in any of the designated growing regions. The white wine used in making cognac is very dry, acidic, and thin. Though it has been characterised as "virtually undrinkable", it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. For it to be considered a true cru cognac,
504-411: Is also used as a flavoring in foods. Pastry dishes often pair cognac with flavors such as apple , raisin , prune , vanilla , and chocolate . "The Bureau National Interprofessionnel du Cognac (BNIC) is a French organization that oversees the production, promotion, and protection of Cognac. The BNIC's primary responsibilities include setting and enforcing the standards for Cognac production, ensuring
540-447: Is more volatile). This phenomenon is called locally la part des anges , or "the angels' share". When more than ten years pass in the oak barrel, the cognac's alcohol content decreases to 40% in volume. The cognac is then transferred to "large glass bottles called bonbonnes", then stored for future "blending." Since oak barrels stop contributing to flavor after four or five decades, longer aging periods may not be beneficial. The age of
576-462: Is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais . Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement. Cognac is a type of brandy, and after the distillation and during the aging process,
612-564: Is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac ), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, 15 °C (59 °F). Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a solution less than 24% by mass causes
648-642: Is sugar by weight and SG is relative density. SG can be measured using an hydrometer and Brix can be calculated from SG. One of the accurate formulas for calculating Brix from SG is: By substituting Brix in the SBV formula above, we get a formula for calculating SBV from SG only: The general calculation steps involves calculation of SBV at the start and the end of fermentation: Advanced formula derived from Carl Balling empirical formulas. The formula compensates for changes in SG with changes in alcohol concentration and for
684-454: Is the mass of the ethanol divided by its density at 20 °C (68 °F), which is 0.78945 g/mL (0.82353 oz/US fl oz; 0.79122 oz/imp fl oz; 0.45633 oz/cu in). The alc/vol standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France , alcohol by volume
720-1225: Is the specific gravity when fermentation ends, Plato start is the sugar by weight when fermentation begins, Plato final is the sugar by weight when fermentation ends. Brix can be used insted of Plato as they are nearly identical. The simplest method for wine has been described by English author Cyril Berry : ABV ≈ 136 × ( Starting SG − Final SG ) {\displaystyle {\text{ABV}}\approx 136\times \left({\text{Starting SG}}-{\text{Final SG}}\right)} One calculation for beer is: ABV ≈ 131 × ( Starting SG − Final SG ) {\displaystyle {\text{ABV}}\approx 131\times \left({\text{Starting SG}}-{\text{Final SG}}\right)} For higher ABV above 6% many brewers use this formula: alc/vol ≈ 105 0.79 × ( Starting SG − Final SG Final SG ) {\displaystyle {\text{alc/vol}}\approx {\frac {105}{0.79}}\times \left({\frac {{\text{Starting SG}}-{\text{Final SG}}}{\text{Final SG}}}\right)} Another way of specifying
756-400: Is used to measure the change in specific gravity (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be estimated. There are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. Specific gravity is the density of a liquid relative to that of water, i.e., if the density of the liquid
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#1732782660769792-682: The United Kingdom , proof is 1.75 times the number (expressed as a percentage). For example, 40% alc/vol is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by alc/vol as a measure of alcohol content, avoiding confusion between the UK and US proof standards. In the United States, Arkansas , Kansas , Mississippi , South Carolina , and Tennessee regulate and tax alcoholic beverages according to alcohol by weight ( ABW ), expressed as
828-504: The British. Cognac is also classified by crus , tightly defined geographic denominations where the grapes are grown. Their distinctive soils and microclimates produce eaux de vie with characteristics particular to their specific location. The cognac-producing regions called Champagne should not be confused with the northeastern region of Champagne , a wine region that produces sparkling wine by that name , although they do share
864-555: The European Union and Armenia was signed, whereby Armenian producers will abandon the usage of the protected geographic name "cognac" from 2043. The name "cognac" will be prohibited for the domestic Armenian market from 2032. Cocktails marked with "IBA" are designated as IBA official cocktails by the International Bartenders Association . In addition to being drunk as a beverage, cognac
900-536: The amount of alcohol content is alcohol proof , which in the United States is twice the alcohol-by-volume (alc/vol) number. This may lead to confusion over similar products bought in varying regions that have different names on country-specific labels. For example, Stroh rum that is 80% ABV is advertised and labeled as Stroh 80 when sold in Europe, but is named Stroh 160 when sold in the United States. In
936-547: The articles about them. (most juices do not have alcohol but orange or grape [the highest here] may have some from early fermentation) Under 2.5% in Finland, and 2.25% in Sweden, however. During the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A hydrometer
972-546: The authenticity and quality of the product, and promoting the brand on a global scale." Alcohol by volume Alcohol by volume (abbreviated as alc/vol or ABV ) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage , expressed as a volume percent . It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F). The number of millilitres of pure ethanol
1008-399: The cognac is calculated as that of the youngest component used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage , of different eaux de vie is important to obtain a complexity of flavours absent from an eau de vie from a single distillery or vineyard. Each cognac house has
1044-584: The fact that not all sugar is converted into alcohol. All values are measured at 20 degree C. A B V = − 118772 × SG final × ( Plato start − Plato final ) ( Plato start − 193.765 ) × ( Plato start + 1220 ) {\displaystyle ABV={\frac {-118772\times {\text{SG final}}\times ({\text{Plato start}}-{\text{Plato final}})}{({\text{Plato start}}-193.765)\times ({\text{Plato start}}+1220)}}} where SG final
1080-443: The grapes are pressed , the juice is left to ferment for 2–3 weeks, with the region's native wild yeast converting the fruit sugars into alcohol ; neither sugar nor sulphur may be added. At this point, the resulting wine is about 7 to 8% alcohol. Distillation takes place in traditionally shaped Charentais copper alembic stills , the design and dimensions of which are also legally controlled. Two distillations must be carried out;
1116-557: The other. The attraction allows closer spacing between molecules than is usually found in non-polar mixtures. Thus, alc/vol is not the same as volume fraction expressed as a percentage. Volume fraction, which is widely used in chemistry (commonly denoted as v/v), is defined as the volume of a particular component divided by the sum of all components in the mixture when they are measured separately. For example, to make 100 mL of 50% alc/vol ethanol solution, water would be added to 50 mL of ethanol to make up exactly 100 mL. Whereas to make
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1152-438: The rate of intake, which is easily dispatched by human metabolism. Quickly drinking 1.5 L of 0.4% alc/vol beer in an hour resulted in a maximum of 0.0056% BAC in a study of German volunteers. Healthy human kidneys can only excrete 0.8–1.0 L of water per hour, making water intoxication likely to set in before any alcoholic intoxication. The process of ethanol fermentation will slow down and eventually come to
1188-513: The resulting eau de vie is a colourless spirit of about 70% alcohol. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public. It is typically put into casks at an alcohol by volume strength around 70%. As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about 3% each year, slowly losing both alcohol and water (the former more rapidly, as it
1224-423: The resulting alcohol concentration by volume can be written: where SBV fermented is sugar by volume (g/dL) converted to alcohol during fermentation and GECF is the glucose-ethanol conversion factor: where 46.069 is the molar mass of ethanol and 180.156 is the molar mass of glucose and fructose . Sugar by volume is calculated at the beginning (start) and at the end (final) of the fermentation: where Brix
1260-510: The very highest traditional standards. Cognac Moyet is served on several airlines, including SAS. Cognac Moyet is situated in Cognac , France . This article related to a drink company is a stub . You can help Misplaced Pages by expanding it . Cognac (drink) Cognac ( / ˈ k ɒ n . j æ k / KON -yak , also US : / ˈ k oʊ n -, ˈ k ɔː n -/ KOHN -, KAWN - , French: [kɔɲak] )
1296-583: The white wine must be made from at least 90% Ugni blanc (known in Italy as Trebbiano ), Folle blanche and Colombard , while up to 10% of the grapes used can be Folignan, Jurançon blanc , Meslier St-François (also called Blanc Ramé), Sélect, Montils , or Sémillon . Cognacs that are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect. After
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