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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Lamb's blood

Regarding blood as a fining agent see under cattle blood.

Cattle blood

Clarifying or fining a wine was done in ancient times with means that are often obscure for today's terms, for example with milk (this is described in the famous wine book of Johann Rasch from 1580), urine (sic) or even blood. In the Middle Ages, the blood of cattle or oxen (and in some cases pigs or lambs) was also used to adulterate wine, supposedly to give it more colour. Sometimes it was added fresh (still warm from slaughter) or after drying as a grated powder. This was punished at that time already...
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This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

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