Sour

Sour mash A term describing a production process typical of straight whiskies, as opposed to sweet mash. The resulting whiskey itself is not sour in taste. Spanish brandy Brandy distilled from sherry wine; typically less dry than traditional brandy.

Sour Tasting term used for wines having the characteristics of fermentation or rancidity. Implies presence of acetic acid. Close term to acidity. Sour is one of the four objective qualities (sourness, sweetness, saltiness and bitterness).

Sour The acid taste of wines that are made from unripe grapes. Sparkling Wine with an effervescence caused by a secondary alcoholic fermentation that leaves carbon dioxide trapped in the bottle.

Sour (see also Crisp, Sharp)Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess acid component. (Is also one of the four basic taste sensations detected by the human tongue).

Sour Sharply acidic or vinegary Sparkling Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.

Sour A wine tasting term for a wine that has too much acidity in the balance. This is beyond tart, and usually means the wine has a serious defect, such as it is turning into vinegar (technically it has too much volatile acidity).

Sour: A spoiled wine with a vinegary taste. Sparkling Wine: Wines containing bubbles of carbon dioxide gas (a byproduct of fermentation).

Sour: A spoiled wine with a vinegary taste. Sparkling: slightly sparkling: Less than fully sparkling but more so than perlant. Sparkling Wine: Wines containing bubbles of carbon dioxide gas (a byproduct of fermentation).

a sour tasting acid ( vinegar ) that occurs during fermentation of some white wines. It is also what is created when a wine is exposed to air for a long time ... wines that have gone bad are often called acetic. acidification ...

1/2 cup sour cream (I used a "light" version to save calories, but would avoid the no-fat variety) 1 egg 6 strips cooked bacon 1 large red onion, sliced into thin rings salt and pepper ...

sharp or sour tasting. Don't pour it down the drain; make another batch of blueberry wine, but only make it lower in acid this time and then later blend the two together.

[edit] Vinegar A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Prunus gracilis (Sour Plum, also Oklahoma Plum and Sand Plum) ranges from Texas to Kansas to Tennessee. It grows more as a shrub than a tree with red fruit when ripe. It is not considered a very good eating plum, but makes very decent wine.

aceticUsed to describe sour vinegar characteristics. acetic acidThis volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour.

ACID/ACIDITY Acid -- term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Acidity -- term used on labels to express the total acid content of the wine.

Wines need natural acidity to taste fresh and nice, but an excess of acidity results in an acidic wine which is not good (can be sour). Acidity In a wine the acidity level is a key point to its enjoyment and livelihood.

" Acidity an important structural component in wine which adds freshness and contributes to its tart, sour taste. Total acidity is measured by pH, which gets lower as the acidity increases.

The lower the pH measure of a beverage, the more ""sour"" or ""tart"" it tastes. Water has a ph of 7 and tastes ""neutral""; a healthy human digestive system has a pH range from 1 to 2. Wine pH is between 2.9 and 4.

Excessive acid makes a wine taste sour, while insufficient acid renders a wine weak. Acid is particularly important in white wines providing a backbone, and allowing them to age. Acidic white wines such as Sauvignon Blanc are food friendly.

While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet.

Mild black fruit, pepper, and unidentified herb aromas barely beget interest, but the sour red and black cherry flavors on the palate are an ideal match for marinara sauce.

You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas.

Flat A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles. Flavor compounds Organic substances in the grapes that are responsible for many characteristic flavors and aromas of a varietal wine.

The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats).

Over-sulphured - a wine that smells of burnt matches and leaves a sour taste in the back of the throat. It will often leave you with a foul headache the next morning. Sulphur dioxide is widely used as a necessary 'disinfectant' in wine-making.

The tart (or in excess, sour) quality that wine's natural acidity imparts and that gives the wine a sense of body and structure. Required for proper balance; too much or too little constitutes a flaw. Web-weaving by Cliffwood Organic Works ...

The front and back of the tongue contain the taste buds and rather than specializing in a particular taste sensation, all taste buds are capable of detecting sweet, sour, bitter and salty flavours, ...

Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Sweet wine with sweet food Sour foods with acidic wines Bitter with bitter Salty food with acidic wines Red wine with red meat White wine with white meat ...

acid A class of chemical compounds, typically corrosive and sour-tasting, some of which appear naturally in wine. A certain amount of acid is vital to the preservation of wine. See also , , , , , , , and .

07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw.

Some terms are familiar to anybody with taste buds: sweet and sour, for example. Others may sound strange to beginning tasters, yet they're among the most basic wine descriptors.

acidic: Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.

A pungent wine has strong aromas that are often out of balance with the others in its bouquet. Often, pungent wines are intensely sour, astringent and grating on the palate ... much like the dinner guest ...

You will only be able to detect sweet, sour, salty, bitter and umami (think: meaty or savory). Pay attention to the texture and other tactile sensations such as an apparent sense of weight or body.

who lived in the last years of the first century BC - who wrote in his book about geography «Ligurians consume milk and beverages made of barley, they buy at Genoa oil and wine and the small quantity of wine they make is resinous and sour» ...

See also: Wine, Taste, Sweet, White, Fruit