On food and cooking the science and lore of the kitchen ( PDFDrive ) 1390

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On food and cooking  the science and lore of the kitchen ( PDFDrive ) 1390

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Clove wines guaiacol Barrel-aged red Ethyl, vinyl Tobacco wines guaiacol Earthiness: Botrytized Octenol Mushrooms wines Cabernet Sauvignon, Sulfur Stone Sauvignon Blanc compound Smoke, Many red Ethyl phenol, ethyl Tar wines guaiacol, vinyl guaiacol Sweet, caramel: Maple Sherry, Sotolon syrup, fenugreek port Butter Many white wines Diacetyl Roasted: Coffee, Sulfur Champagne toasted brioche compounds Grilled Sauvignon Sulfur meats Blanc compounds Animals: Many Leather, horse, red stable wines Ethyl phenol, ethyl guaiacol, vinyl guaiacol Cat Sauvignon Blanc Sulfur compounds Solvent: TDN Riesling Kerosene (trimethyldihydronaphthalene Nail polish Many Ethyl remover wines acetate Taste The taste of a wine is mostly a matter of its sourness, or a balance between sour and sweet, and a savory quality that has been attributed to succinic acid and other products of yeast metabolism Phenolic compounds can sometimes contribute a slight bitterness The acid content of a wine is important in preventing it from tasting bland or flat; it’s sometimes said to provide the “backbone” for the wine’s overall flavor White wines are usually around 0.85% acid, red wines 0.55% Wines that are fermented dry, with no residual sugar, may still have a slight sweetness thanks to the alcohol and glycerol, a sugar-like molecule produced by the yeasts Fructose and glucose are the predominant sugars in grapes, ... sour and sweet, and a savory quality that has been attributed to succinic acid and other products of yeast metabolism Phenolic compounds can sometimes contribute a slight bitterness The acid content... Sauvignon Blanc Sulfur compounds Solvent: TDN Riesling Kerosene (trimethyldihydronaphthalene Nail polish Many Ethyl remover wines acetate Taste The taste of a wine is mostly a matter of its sourness,... a slight bitterness The acid content of a wine is important in preventing it from tasting bland or flat; it’s sometimes said to provide the “backbone” for the wine’s overall flavor White wines

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