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May wine

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.

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