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Ox Blood

Regarding blood as a fining agent see under 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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