DBpedia – Linked Data Fragments

Matches in DBpedia 2015-10 for { ?s ?p "Coyol wine, or chicha de coyol is a fermented alcoholic beverage made from the sap of coyol palms. It has been made and consumed in Southern Mexico for thousands of years. It is primarily made and consumed in certain regions of Central America like Nicaragua and Honduras. Juticalpa in Honduras, Guanacaste Province and Nambí, Nicoya, Costa Rica, and Río San Juan Department and Chontales Department, Nicaragua are all known for their traditions of coyol wine.In order to produce the wine, the trees are cut down and drained of their sap, which is left to ferment in the sun. The result is a cloudy, pale yellow, moderately alcoholic beverage. Coyol wine is most commonly produced and sold by private vendors, often seen selling the drink on the side of country roads and at small kiosks in used plastic bottles that originally contained water, soft drinks, or other similar beverages.Coyol can also be drunk directly from the hole where it collects in the palm trunk, using a straw or a piece of bamboo.The wine is purportedly unique in that it causes inebriation not primarily by its alcohol content, but through enzymatic action triggered when one drinks it and then receives significant sun exposure. It is popularly claimed that one can become inebriated at night, regain sobriety by the next day, and then undergo inebriation again in the morning without even consuming any more, merely by being exposed to the sun again.The process of fermentation needed to produce this alcoholic drink, coming from a palm tree from Central America savannah, differs from the traditional fermentation process which is made with ripe fruits, wherein the fruit sugar (fructose) through the process of fermentation is transformed in ethylic alcohol; and as a result of the fermentation process the ethylic alcohol is produced and mainly consumed as wine. The ethylic alcohol usually is produced and resulted from fructose fruit fermentation. But in case of "chicha de coyol" the alcohol produced during this fermentation is methylic alcohol which is highly toxic. The methylic alcohol is produced and resulted from fermentation of wood and or any kind of cellulose. The methylic alcohol is poisonous and it is not recommended for human consumption. It's poisonous and it is NOT recommended for human consumption."@en }

• Coyol_wine abstract "Coyol wine, or chicha de coyol is a fermented alcoholic beverage made from the sap of coyol palms. It has been made and consumed in Southern Mexico for thousands of years. It is primarily made and consumed in certain regions of Central America like Nicaragua and Honduras. Juticalpa in Honduras, Guanacaste Province and Nambí, Nicoya, Costa Rica, and Río San Juan Department and Chontales Department, Nicaragua are all known for their traditions of coyol wine.In order to produce the wine, the trees are cut down and drained of their sap, which is left to ferment in the sun. The result is a cloudy, pale yellow, moderately alcoholic beverage. Coyol wine is most commonly produced and sold by private vendors, often seen selling the drink on the side of country roads and at small kiosks in used plastic bottles that originally contained water, soft drinks, or other similar beverages.Coyol can also be drunk directly from the hole where it collects in the palm trunk, using a straw or a piece of bamboo.The wine is purportedly unique in that it causes inebriation not primarily by its alcohol content, but through enzymatic action triggered when one drinks it and then receives significant sun exposure. It is popularly claimed that one can become inebriated at night, regain sobriety by the next day, and then undergo inebriation again in the morning without even consuming any more, merely by being exposed to the sun again.The process of fermentation needed to produce this alcoholic drink, coming from a palm tree from Central America savannah, differs from the traditional fermentation process which is made with ripe fruits, wherein the fruit sugar (fructose) through the process of fermentation is transformed in ethylic alcohol; and as a result of the fermentation process the ethylic alcohol is produced and mainly consumed as wine. The ethylic alcohol usually is produced and resulted from fructose fruit fermentation. But in case of "chicha de coyol" the alcohol produced during this fermentation is methylic alcohol which is highly toxic. The methylic alcohol is produced and resulted from fermentation of wood and or any kind of cellulose. The methylic alcohol is poisonous and it is not recommended for human consumption. It's poisonous and it is NOT recommended for human consumption.".