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is a more than $100 billion problem. The $1.4 million scheme Dell and his accomplices carried out is only a drop in the bucket. Retailers suffered more than $112 billion in losses due to shrink ...
A wine dispenser. Wine dispensers are devices designed to serve and preserve wines. Dispensers store stored wines at cool temperatures and oxygen is prevented from entering the bottle when pouring. Wine dispensers vary greatly in use and function, most commonly wine dispensers are used in restaurants and bars to prevent spoilage when selling ...
If a filling station allows customers to pay at the dispenser, the data from the dispenser may be transmitted via RS-232, RS-485 or Ethernet to the point of sale, usually inside the filling station's building, and fed into the station's cash register operating system. The cash register system gives a limited control over the gasoline pump, and ...
A simple, double-walled or otherwise insulated container that keeps a chilled bottle of wine cold, also called a glacette. A ring of ice having an inside surface which matches the curvature of the neck of a bottle of wine. The ring sits on the neck of the bottle and cools the wine. Convection causes cool wine to sink within the bottle drawing ...
Alcoholic spirits measures are instruments designed to measure exact amounts or shots of alcoholic spirits. One of the benefits of alcoholic spirits measures is that they can help to control and monitor alcohol consumption and estimated blood alcohol content . The most common products used today to measure spirits are the thimble measure and ...
Petit Verdot is a variety of red wine grape, principally used in classic Bordeaux blends. [ 1] It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend. Petit verdot has attracted attention among ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product ). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
Wine fault. A wine fault is a sensory-associated ( organoleptic [1]) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. [2]