Benders'dictionary of nutrition and food technology

515the Champagne region of France may not be called champagne,even if made by this method.(2) The tank or bulk method, in which the wine is bottled whilestill fermenting slightly.(3) The addition of carbon dioxide gas while bottling.Lightly sparkling wines are known as pétillante or frizzante;they are often young wines, bottled while still fermenting.wine, sweetness The UK Wine Promotion Board classifies whiteand rosé wines from 1 for very dry wines (0.6% sugars) to 9 (verysweet, 6% sugars).For red wines the classification is from A (light and dry) to E(full-bodied heavy wines).German and Austrian labelling is: trocken (dry), halbtrocken(half dry), halbsüss or lieben (medium sweet) and süss (verysweet).winkle (periwinkle) Small, snail-like, marine molluscs, Littorinalittorea.winter berry Fruit of the American evergreen shrub Gaultheriaprocumbens, red, with a spicy flavour; used mainly for pies andsauces.winterization Process involving slow cooling of oils and removalof the precipitated fats with a relatively high melting point, sothat the final product remains clear when refrigerated.wisdom teeth Third molar tooth on each side of both jaws; usuallyerupt in late adolescence.witches’ milk Secretion of the mammary gland of the newborn ofboth sexes, because of the presence of the hormone prolactinwhich travels from the blood of the mother into the fetus. Alsoknown as sorcerers’ milk.witchetty grubs Australian edible grubs, species of longicornbeetle (Xylentes spp.).witloof See chicory.WOF Warmed over flavour.wok Chinese vessel for stir frying;a shallow bowl-shaped pan inwhich food can be fried rapidly in a small amount of oil over ahigh heat.wood alcohol See methanol.wood sugar See xylose.wool green S A green colour, Green S (E-142).worcester berry American species of gooseberry, Ribesdivaricatum.Worcestershire sauce Thin spicy sauce; recipes are usually‘secret’ but basically soya, tamarinds, anchovies, garlic andspices, plus sugar, salt and vinegar, traditionally matured in oakcasks.