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Dryness (taste)
Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term "dry" may be applied to types of beer, wine, cider, distilled spirits, or any other beverage. In a dry martini, "dry" originally referred to the inclusion of dry gin, however it is often incorrectly used to refer to the amount of vermouth Vermouth (, ) is an Italian aromatized wine, aromatized, fortified wine, flavored with various Botany, botanicals (roots, Bark (botany), barks, flowers, seeds, Herb, herbs, and Spice, spices) and sometimes Food coloring, colored. The modern ve ... used in the drink. A "perfect" martini – or any other cocktail that uses vermouth, such as a Perfect Manhattan – is a martini made with equal parts dry and sweet vermouth. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beverage
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally Hot beverage, warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, wine and cocktails, but are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as Low-alcohol beer, non-alcoholic beers and de-alcoholized wines. Biology When the human body becomes dehydrated, a person experiences thirst. This c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme, pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts include Ribozyme, catalytic RNA molecules, also called ribozymes. They are sometimes descr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouth
A mouth also referred to as the oral is the body orifice through which many animals ingest food and animal communication#Auditory, vocalize. The body cavity immediately behind the mouth opening, known as the oral cavity (or in Latin), is also the first part of the alimentary canal, which leads to the pharynx and the gullet. In tetrapod vertebrates, the mouth is bounded on the outside by the lips and cheeks — thus the oral cavity is also known as the buccal cavity (from Latin ', meaning "cheek") — and contains the tongue on the inside. Except for some groups like birds and lissamphibians, vertebrates usually have teeth in their mouths, although some fish species have pharyngeal teeth instead of oral teeth. Most bilaterian phylum, phyla, including arthropods, molluscs and chordates, have a two-opening gut tube with a mouth at one end and an anus at the other. Which end forms first in ontogeny is a criterion used to classify bilaterian animals into protostomes and deuterostomes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylase
An amylase () is an enzyme that catalysis, catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds. Classification α-Amylase The α-amylases () (CAS registry number, CAS 9014–71–5) (alternative names: 1,4-α-D-glucan glucanohydrolase; glycogenase) are calcium metallop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made fruit wine, from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, Ribes, currant, and Sambucus, elderberry. Different varieties of grapes and Strain (biology), strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the Biochemistry, biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth of Nations, Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Entre-Douro-e-Minho Province, Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and Basque Country (greater region), Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Spirits
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more commonly used in the United Kingdom. Some examples of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Martini
The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. Preparation By 1922, the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time, the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini in modern terminology is made with a dash or only a hint of vermouth. Ordering a martini "extra dry" will result in even less or no vermouth added. In the Roaring Twenties, it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. Durin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermouth
Vermouth (, ) is an Italian aromatized wine, aromatized, fortified wine, flavored with various Botany, botanicals (roots, Bark (botany), barks, flowers, seeds, Herb, herbs, and Spice, spices) and sometimes Food coloring, colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif and digestif, apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini (cocktail), martini, the Manhattan (cocktail), Manhattan, the Rob Roy (cocktail), Rob Roy, and Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in Cooking wine, cooking. Historically, the two main types of vermouth are sweet and dry. Responding to demand a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
