A solid preparation obtained by evaporating a solution of a drug, etc., or the fresh juice of a plant; -- distinguished from an abstract. See Abstract, n., 4.
To separate a valuable constituent from its ore.
Flavor substances (acids, pigments) extracted from the grape during fermentation and/or maceration.
This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'. Glossary pages: XYZ
A preparation obtained from soaking an herb, plant part, or substance in an appropriate solvent, usually alcohol, water, or glycerine, then removing the solid parts by straining, evaporating some or all of the solvent, and adjusting the result to prescribed standards of concentration.
The overall result of dissolving ingredients into the wort.
Sweet syrup which can be purchased in a sealed bag or can. The mashing and lautering processes have been performed by the extract manufacturer. Beers made from extracts are easier and quicker to make than ones made from grain. The minus side of using extracts is that the loss of ingredient freshness as well as strict control of the brewer's end product.
the minerals and other trace elements in a wine; high extract gives wine a dusty, tactile impression of density.
Treating something with a solvent in order to remove soluble substances
It is a term for extracting a valuable constituent from its ore.
a flavor containing 35% - 90% alcohol, typically weaker and more expensive than emulsions; often "bake out" under high heat
A preparation made by using any of a number of solvents ( eg. water, alcohol, glycerine, oil, fat, etc.) to extract the essential medicinal constituents of a herb. A water or alcohol extract may contain different constituents than an oil extract of the same herb, and both may be used for different purposes. HEATED EXTRACTS are prepared by simmering or boiling a herbal agent in solvent, and COLD EXTRACTS are prepared by putting about twice as much herbal material as for an infusion into cold solvent and allowing it to sit for 8-12 hours. It is generally best to prepare any extract at the coolest temperature that will allow extraction of the desired ingredients. Always use covered vessels to avoid losing volatile components. A STANDARDISED EXTRACT is one prepared to guarantee a specific concentration of a particular active substance; many commercial preparations are standardised extracts.
In herbalism, the desired constituents withdrawn from a plant by physical or chemical means or both.
concentrated liquid preparation containing minute parts of specific foods
Extract is the sum of all solids in the wine including sugars, tannins, pigments and minerals, giving the wine substance.
A system used to create a sequential file from a related database, typically used to prepare reports or send files.
a solution obtained by steeping or soaking a substance (usually in water)
extract by the process of distillation; "distill the essence of this compound"
obtain from a substance, as by mechanical action; "Italians express coffee rather than filter it"
a concentrated form of a herb made by mixing the crude herb with a solvent such as water, alcohol and/or glycerine and then evaporating off the solvent
a concentrated form of the active ingredients found in the root/leaf material
a concentrated form of the rhodiola herb
a concentrated from of a herb, that is derived after the crude herb has been mixed with water, alcohol, or another solvent and distilled or evaporated
a concentrated liquid preparation usually made by soaking chopped or mashed plant parts in a liquid such as alcohol, and then straining out the solid parts
a concentrated liquid preparation usually made by soaking solid particles of a substance in a liquid such as alcohol and then straining out the solids
a concentrated preparation of an herbal ingredient to gather it's essential constituents
a highly concentrated alcohol base in liquid form derived from pure herbs
a highly contrated form of an herb in liquid form
a pleasant tasting organic green tea liquid concentrate
a substance prepared by treating a plant or a plant material, an alga, a bacterium, a fungus or a non-human animal material with solvents to obtain the desired compounds
a tasty green tea liquid concentrate
a concentrated substance that is the end result of a natural raw material being passed through alcohol or through alcohol and water.
Refers collectively to the non-evaporating substances present in a wine such as tannins, sugars, polysaccharides and alcohols which give it its richness and body. Therefore the term ‘high in extract' is roughly synonymous with ‘full bodied' or ‘rich' wine.
a concentrated water, alcohol or glycerin based herbal preparation.
Richness and depth of concentration of fruit in a wine. Usually a positive quality, although high extract wine can also be highly tannic.
A pill, powder, tincture, or other form of an herb that contains a concentrated, and usually standard, amount of therapeutic ingredients.
Extracting the maximum flavor, color and tannins from the skins of the berries.
To obtain from a substance by chemical or mechanical action, as by pressure or distillation.
refers to the level of richness and concentration of fruit in a wine.
withdrawing the desired constituents from a plant through physical and/or chemical means
Extracts are commonly referred to as sugars derived from malt.
Refers to the soluble solid compounds found in wine consisting of sugars, non-volatile acids, minerals, glycerol and other base substances, increased levels of extract results in more colour and body, too much and a wine is over-extracted and too powerful.
(1) Malt extract. (2) The sugar derived from malt during the mashing process.
Concentrated perfume or flower products obtained through the use of volatile solvents.
The substances, mostly derived from grape skins and just under the skin's surface, that contribute TANNIN, colour, glycerol and flavour to a wine. Some wines can be "over-extracted" meaning too much of these elements have been extracted making the wine inky and bitter.
(EK-strakt) In medicine, a preparation of a substance obtained from plants, animals, or bacteria and used as a drug or in drugs.
an important dimension, the sum of a wine's solids, includes phenolics, sugars, minerals and GLYCEROL; i.e. what would be left after boiling.
This solution is developed by the timed soaking of plant materials that are then evaporated from a liquid.
This is everything in a wine besides water, sugar, alcohol, and acidity.
a concentrate, made by steeping raw plant material(s) in solvent (alcohol and/or water), after which the solvent is allowed to evaporate.
the solids from mashing. Includes maltose, dextrins, and protein. Available canned or dried.
Prepared materials that can be used for perfume, flavoring, and medicinal purposes. Extracts are usually concentrated products obtained by treating a natural raw material with a solvent.
concentrated preparation made buy macerating or percolating with solvent.
the preparation of an herb's most active ingredients by chemical or physical means.
That which is drawn out of or taken from something; to draw out, as the juices or essence of a substance by distilling, pressing or other means (as in to extract juice from a fruit); the substance obtained by treating a drug, herb, or other substance with a solvent (such as ether or alcohol), then evaporating to solvent leaving the extract behind; a concentrated form, whether solid or liquid of a food, flavoring, etc., as in vanilla extract.
Solution prepared by soaking plant in solvent, then allowing solution to evaporate.
A solution obtained by soaking a plant in solvent, then allowing it to evaporate.
A plant extract is acquired by the timed soaking of plant materials such as; leaves, flowers, berries, stems, or roots, or the whole plant; and then causing this liquid to evaporate, then condense into solution.
Term used to refer to sugars derived from malt. Also, the commercially prepared syrups or dried products.
The essence of a plant material. Drawn out of the flower, leaf, or other plant part. Natural extracts contain the scent, flavor, or healing properties of the original plant in a concentrated form.
Pronounced concentration of fruit in a wine. A good sign unless it is manifested in too-high levels of tannin.The components and concentration of a wine that contribute to its flavor. Over-extracted wines, however, are often harsh due to fermenting too long on the grape skins.
1. To remove with effort. 2. To separate from a mixture by a physical or chemical process. 3. To separate a metal from its ore. 4. To calculate the mathematical root of a number. 5. A concentrated product.
An herbal concentrate produced by separating the essential or active part of an herb into a solvent material.
commonly called perfume, this is the most concentrated perfumed product.
A substance made by soaking an herb in a liquid that removes specific types of chemicals. The liquid can be used as is or evaporated to make a concentrate or a dry extract for use in capsules or tablets.
An indication of the 'substance' of a wine, expressed as sugar-free or total extract (which would include some sugars). 18 g/l would be low, light; above 23 g/l in whites is significant; a heavy red is above 30 g/l.
Soluble solids (other than sugar) present in wine which contribute to its body and structure.
Concentrated flavours from various foods, usually derived from distillation or evaporation. Extracts, also called essences may be solid or liquid.
An extract is a perfume that has 15-45% compound in an alcohol base.
An extract consists of a certain percentage of true essence, or its chemical imitation, in an alcoholic solution.
