A sour or acid substance; whatever produces a painful effect.
To macerate, and render fit for plaster or mortar; as, to sour lime for business purposes.
To become sour; to turn from sweet to sour; as, milk soon sours in hot weather; a kind temper sometimes sours in adversity.
A short drink made or lemon or lime juice, sugar, and spirits. The whiskey Sour is the classic Sour, but may be made with vodka, gin, rum, brandy, or various liqueurs, especially fruit-flavored cordials such as apricot or peach.
spirit, lemon juice, sugar, angostura bitters and egg white, shaken.
A basic taste characterized by solutions of tartaric acid, citric acid, or malic acid. The unpleasant acidity of a sour coffee cannot be confused with the natural acidity of some coffees in which this quality is prized. Perceived at the tip of the tongue.
Short dink with lemon juice (mostly whiskey, but also gin or rum), popular for it's astringing effects.
Flavor perceived on the tongue and caused by the acidity of a wine or beer. Some acidity is as essential part of the "backbone" or "structure" of a wine, providing a crispness of flavor important in wine. Acidity also contributes to the aging potential of wine. White wines are generally slightly more sour or acidic than reds, often balanced by residual sugar. Red wines are generally more tannic. Sourness is also associated with some unique beer styles, especially Belgian Lambics.
containing or caused by hydrogen sulfide or another acid gas (e.g., sour crude, sour gas, sour corrosion).
This describes an undesirable acid odour and taste.
A cocktail made by combining liquor with lemon juice and a little sugar.
Usually red wines that give such a taste because of the colouring elements they contain.
a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar
the taste experience when vinegar or lemon juice is taken into the mouth
the property of being acidic
go sour or spoil; "The milk has soured"; "The wine worked"; "The cream has turned--we have to throw it out"
having a sharp biting taste
one of the four basic taste sensations; like the taste of vinegar or lemons
in an unpalatable state; "sour milk"
showing a brooding ill humor; "a dark scowl"; "the proverbially dour New England Puritan"; "a glum, hopeless shrug"; "he sat in moody silence"; "a morose and unsociable manner"; "a saturnine, almost misanthropic young genius"- Bruce Bliven; "a sour temper"; "a sullen crowd"
the acid taste of all the volatile and nonvolatile acids of wines (particularily the latter). This term is not to used for wines containing acetic acid. The opposite is flat. A certain acid content in the wine is essential for making the wine whole.
A disagreeable taste, acid, vinegary, indicating a spoiled, undrinkable wine. Not to be confused with tartness, astringency or dryness.
(region): A vegetation type in which the grasses are largely unpalatable outside of the growing season. This is usually due to a very low nitrogen to carbon ratio which makes then indigestible to livestock. Sourveld tends to occur on soils which are infertile and acidic.
Related to over-acidity; a sharp, biting flavor, often from under-ripe beans.
Particular to light roasted coffee and is tasted on the side of the mouth. Very distinctive and unpleasant.
A sharp excessively acidic biting flavour.
Spoiled wine with a vinegar-like taste (vinegar happens to be wine that has gone bad).
Sharply acidic or vinegary
A coffee that has a strong sour taste.
In fruits, consists of the bacterial breakdown of the product and the formation of lactic acid and subsequent sour taste.
Occurring most often in lightly roasted coffees, it is a taste sensation mostly felt on the posterior sides of the tongue.
this term intends the category of cocktails that contain lemon juice, more precisely a brandy or a liqueur, lemon juice and sugar syrup . Sour mash - literally "sour mixture" - it is a system adopted during the process of fermentation that allows to have control. It deals with withdrawing some exhausted yeasts and alcoholic solution and to move them to the vat where the fermentation is beginning. Used in some distilleries of whiskey in America, according to some sources, it seems was suggested by a slave coming from the Caribbean. So its presumed that the validity of this device has been discovered by the rum distillers (today used in some rum distilleries).
A sharp excessively acidic, biting flavor.
This describes an undesirable acid odor and taste.
Like vinegar; wine that is spoiled and unfit to drink.
When a wine tastes sour, you're tasting the acid in it.
A somewhat unpleasant flavor having a sharp, acid taste.
The taste sensation of acid. Not to be confused with bitter, which is the taste of some tannins.
Wine which has turned into vinegar or which is in the process of doing so due to an excessive acidity.
Any spirit mixed with lemon juice and a pinch of sugar, sometimes taken with a small splash of soda, but always as a short drink.
Similar to TART in sensation, but usually imparts more of a green or underripe fruit quality, than by acids.
A short drink consisting of liquor, lemon/lime juice and sugar.
Not to be confused with acidity. A defect often due to improper processing.
is one of the basic tastes. It is acid, lemon-like or vinegary, tart, bitter, acerbic. Sour food has a sharp biting taste and, certainly, is not sweet.
Almost a synonym for acidic. Implies presence of acetic acid plus excess acid component (see also crisp, sharp).
A descriptive term for cheese with an excessive acid content. However, a mild, tangy, sour flavor can be attractive in young cheeses. Tartness is the same as sourness in flavors.
A term describing an unpleasant vinegar-like or lemon-like taste caused by spoilage.
A spoiled wine with a vinegary taste.