May wine is made from wine with the addition of woodruff (Asperula odorata or Galium odoratum) or its extracts. On the other hand, the May p otion (Maibowle) is made from dry white wine into which woodruff or extracts have been mixed, with the addition of oranges and/or other fruits, possibly in the form of juice, concentrates or extracts, and subjected to a maximum 5% sweetening with sugar. Both names or recipes are protected under EU regulation. The typical spicy aroma of fresh hay comes from the active ingredient coumarin. No more than 3 g/l of this should be used, as the low-toxic coumarin can cause headaches. May wine was first mentioned by the Benedictine monk and poet Wandalbert (813-870) from the monastery of Prüm in 854. It was served in the monastery as a medicinal drink to strengthen the heart and liver.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.
Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen