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Sweet foods, such as this strawberry shortcake, are often eaten for dessert. Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols.
Different countries use the scales in different industries: In brewing, the UK uses specific gravity X 1000; Europe uses Plato degrees; and the US use a mix of specific gravity, degrees Brix, degrees Baumé, and degrees Plato. For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness.
A Spanish sparkling Cava with its sweetness level (semi-seco) listed on the labelAmong the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine, often abbreviated to g/L or g/L. Residual sugar typically refers to the sugar remaining after fermentation stops, or is stopped, but it can also result from the addition of ...
The JAR scale typically consists of 5 levels ranging from "Much too little" to "Much too much." [1] [2] The JAR scale focuses on specific attributes of a product such as sweetness, saltiness, texture, etc., or service such as expediency, cost, etc. The JAR scale is criticized for measuring attribute intensity and acceptability simultaneously. [3]
During the first 7 experiments, 32 sugars were judged based on sweetness and pleasantness. This was done by separate groups of observers, chosen from a pool of 63 volunteers. For the eighth experiment only 10 sugars were judged by 12 observers. And for the final experiment, only glucose and tagatose were judged by 13 observers. Scale
Some producers also use additional propriate designations to denote quality or ripeness level within a Prädikat. These are outside the scope of the German wine law. Especially for Auslese, which can cover a wide range of sweetness levels, the presence of any of these designations tends to indicate a sweet dessert wine rather than a semi-sweet ...
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The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German , Swiss and Luxembourgish wine-making industries.