Expert subject date July 2008 Crispiness or crispness is the gustatory sensation of brittleness in the mouth , such that the food item shatters immediately upon mastication . Crispiness differs from crunchiness in that a crunchy food continues to provide its material sensation after a few chews. On the other hand, a crispy food quickly loses the taut equilibrium of its material, such as a tightly wrapped sausage . A delicately wrapped item is usually crisp, unlike such food items as loosely or unwrapped unfresh fruit or a wax coated cheese . Crisp and crunch can be concomitant or mutually exclusive . Crispy foods Crispy foods include Potato chip s Toast The first bite of an apple A tightly wrapped sausage Baklava Taquitos when properly prepared References references Category Gustatory system Category Gustation food stub ... more details
For the Magnapop album Mouthfeel album Mouthfeel is a product s physical and chemical interaction in the mouth, an aspect of food rheology . It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine tasting and rheology . It is evaluated from initial perception on the palate , to first bite, through mastication to swallowing and aftertaste . In wine tasting, for example, mouthfeel is usually used with a modifier big, sweet, tannic, chewy, etc. to the general sensation of the wine in the mouth. Some people, however, use the traditional term, texture . Mouthfeel is often related to a product s water activity , hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived Cohesiveness Degree to which the sample Deformation engineering deform s before rupturing when biting with Molar tooth molar s. Density Compactness of cross section of the sample after biting completely through with the molars. Dryness Degree to which the sample feels dry in the mouth. Fracturability Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness , crunchiness and brittle ness. Graininess Degree to which a sample contains small grainy particles. Gumminess Energy required to disintegrate a semi solid food to a state ready for swallowing. Hardness Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate. Heaviness Weight of product perceived when first placed on tongue. Moisture absorption Amount of saliva absorbed by product. Moisture release Amount of wetness juiciness released from sample. Mouthcoating Type and degree of coating in the mouth after mastication for example, fat oil . Roughness Degree of abrasive ness of product s surface perceived by the tongue. Slipperiness Degree to which the product slides over the tongue. ... more details
This glossary of winemaking terms list some of terms and definitions involved in making wine , fruit wine , and mead . CompactTOC A Acetaldehyde The main aldehyde found in wines, most notably Sherry . Acetic acid One of the primary volatile acid volatile acids in wine . Acetification The process through which acetic acid is produced in wine. Acetobacter A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar . Acidity wine Acidity The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp having disproportionately high levels of acidity or too flat having disproportionately low levels of acidity. The three main acids found in wine are tartaric acid , malic acid and lactic acid . The first two come from the grapes and the third from Malolactic fermentation Malolactic fermentation which often occurs in the winemaking process. Active acidity The concentration of acids in the wine with positively charged hydrogen ions . Used to gauge the total acidity in the wine. Measured using the pH scale. Image Lightmatter wine barrels.jpg right thumb 200px Aging barrels Aging barrel A barrel storage barrel , often made of oak wine oak , used to age wine or distilled spirits. Alcohol Generally refers to ethanol , a chemical compound found in alcoholic beverage s. It is also commonly used to refer to alcoholic beverages in general. Aldehyde A component of wine that is formed during the oxidation of alcohol. It is midway between an acid and an alcohol. Alternative wine closures Various substitutes used in the wine industry for sealing wine bottles in place of traditional Cork material cork closures . Amino acids Protein found in wine grapes that are formed by fruit esters and consumed during the fermentation wine fermentation process and or autolysis . They contribute to the sense of complexity wine complexity in a wi ... more details
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