Emily: It had that yeasty smell, and it has those creamier bubbles.
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The evening was all very yeasty and dreadlocky, as you would expect.
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Eventually it calmed down, and I could sense the yeasty, bready aroma.
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It's dry and fresh, with yeasty, apple flavors and a lacy texture.
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Nonetheless, Poulos is aiming to produce yeasty cannabinoids that cost $200 a kilogram.
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Others had a yeasty, bready weight that is seen more often in Champagne.
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These generously glazed domes of yeasty cake have deep swirls of minced honeyed pecans.
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A lap of red wine or yeasty beer off Jim's finger at cocktail hour. Excessive?
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Saving sex workers from yeasty outbreaks might not be the primary intention of XXX Twitter.
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Fans of the yeasty spread say the secret is to spread it very, very thinly.
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For now it's still alive, making yeasty little burps in the back of my fridge.
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The bread itself is basically an oblong, pull-apart cinnamon roll that's gloriously yeasty and pillowy.
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Sometimes, the wind here blows Crunchberries, other days a heavy yeasty smell lingers in the air.
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As natural wine became conflated with a rustic, yeasty taste profile, it faced plenty of pushback.
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More fine-grained, powdery, in between chalky and seltzery, and veering into a curious yeasty quality.
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Is there a clue to be found in the fact that your name anagrams to "Yeasty Bab"?
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There is no better taste than soft and yeasty white bread soaked through with thick curried gravy.
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Herbs, notably dill, are evident in the Swedish one, which also has a hint of yeasty sweetness.
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Ms. Okano quickly poured two or three mouthfuls of yeasty, warm unfiltered sake into a little saucer.
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However, the addition of marmite, a yeasty spread similar to Vegemite, makes the combination a childhood lunchbox classic.
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In the past, they have even come out with a special Champagne-tinged version of the yeasty spread.
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Going soft under the skin, ripening, giving up the yeasty cider-mash smell you meet in orchard barns.
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Marinara rustica pizza at Inferno Pizzeria Napoletana is soft and puffy, with trapped pockets of charred, yeasty air.
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They also die, and digest themselves, producing the molecules responsible for the more toasty, yeasty flavors in aged champagne.
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An overnight rise gives her work a dense, yeasty crumb and a blistered crust that crackles against your teeth.
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Often, Champagne has a certain yeasty, and I mean that in a good way, baked-bread quality to it.
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A slice of slightly charred toast and thin slab of yeasty condiment will ease an upset stomach or food poisoning.
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Doughnut-style dough is typically used for currypan, which provides a soft, sweet and pleasantly yeasty enclosure for the curry.
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The warming, resinous fragrance of the spice, combined with the buttery, yeasty fumes of the bakery, works like an enchantment.
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Straw-colored, with a slightly yeasty meadow-fresh aroma, the mead is bone dry with hints of citrus and vanilla.
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Retailers pressurise suppliers not to raise prices, as demonstrated by a recent spat over the price of Marmite, a yeasty spread.
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You don't want to let it proof too long because you don't want this to be a super yeasty dough. 2.
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If so, please direct your attention to Twitter, where the hashtag #CeleBreadies provided a fair amount of yeasty delight on Wednesday.
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Next to it were two sauces, one tan and yeasty, made with sourdough; the other dark and smoky, made from eggplant.
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One recipe he thinks fits the bill is canapés made with egg salad and marmite, a yeasty spread popular in U.K. cuisine.
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The yeasty air reminded me of my old home, but what happened next transported me there: our pizza was served with scissors.
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I do sometimes miss the taste of beer, but kombucha is really great because you get that yeasty taste and the fizz.
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You could also pull a PBR from the fridge for a beer hair rinse, and let all that yeasty goodness go to work.
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A successful sourdough starter will smell slightly sour and pleasantly yeasty; one where the wrong microbes won will smell like vomit or putrefaction.
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The yeasty, doughy character of Champagne, méthode traditionelle, and crémant-style wines also highlights flavors like coriander and the starchy texture of rice dishes.
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If it's done right, it's a basically a giant soft, yeasty cinnamon roll with a sticky-sweet glaze that is so worth the labor.
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As soon as my two pizzas were done and boxed-up, I sped back home to enjoy each chewy, delicate, and pleasurably yeasty bite.
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The U.S. company that owns the brand is selling the yeasty spread, among other products, to an Australian dairy company for nearly $350 million.
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The dispute last week over the price of various goods including Marmite, a yeasty spread beloved of many Britons, shows the upward pressure on prices.
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Chapulines have been described as tasting sort of like potato chips – crunchy and yeasty – and are popular as an add-on for tacos across Mexico.
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Civille points out the beautiful combination of yeasty fermented bread with fermented mozzarella and Parmesan cheeses, which constitute a complementary pairing of soury, tangy ingredients.
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As you slide the little treat out of its container and peel back the cupcake liner, you'll get yeasty whiffs of freshly baked bread and hay.
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You can feel that yeasty team chemistry, as Brewers manager Craig Counsell asked pitcher Brent Suter to start up the beat: Ah victory—sweet, sticky victory.
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I like it best in the Penedès, cava country, where the yeasty local bread absorbs the tomato juices and olive oil without losing flavor or texture.
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The yeasty spread, beloved there and virtually nowhere else, is considered such a national nosh that some people say it is a must-eat on Australia Day.
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Once you have an active starter, which is to say one that is light and bubbly, with a pleasant yeasty-boozy aroma, a fork appears in the road.
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I ate my first LA donut there when I was 21 years old, and they still tasted just as good, with the same yeasty sour-sweetness in the kicker.
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In some supermarkets Marmite, a yeasty spread at the centre of a pricing controversy a few weeks ago, now costs 13% more than it did a few months ago.
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This particular species will need to be road-tested in outer space, like previous yeasty astronauts, such as the baker's yeast that was sent to the ISS in 2011.
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She was making a dish she called poulet à la normande — chicken in the style of Normandy, braised in yeasty, sweetly funky hard cider with fresh apples and cream.
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Add on the four-figure plaster foot cast, which gets tossed at year's end, because the bastards know your beleaguered and bunioned foot will keep spreading like yeasty dough.
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Or that dough, which takes 24-plus hours to ferment and proof, but yields a yeasty never-fail crust that will be the only one you'll need from this point forward.
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By Sunday morning, the cobbled streets were a wasteland of empty cans and cups, cigarette butts, plugs of chewing tobacco, bits of sausage, vomit, and urine, amid a yeasty reek of glühwein and beer.
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Swedish crispbread, however, gets you the best of both worlds: It's got the broad strokes of bread baking, like those good yeasty smells and a little kneading, but it's pretty hard to mess up .
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Fresh, zesty, and yeasty with a subtle cidery note and bright acidity, the Morphos has become an especially big seller in New York, which came as both a surprise and somewhat of a happy accident.
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Edinburgh-based Celtic Renewables has developed a process to manufacture the biofuel biobutanol from draff and pot ale - barley kernels and a yeasty liquid that are produced when whisky is made and then usually thrown away.
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Unlike the formulas of the past, the latest innovations don't smell like toast (seriously, that "yeasty" smell is very real); they don't turn you orange; and they don't cost more than a bottle of Vanderpump Rules Pinot.
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Domestic prices are affected, too: the pressures surfaced this week in a dispute between Tesco, a supermarket, and Unilever, a consumer-goods firm, which wants to increase the price of brands such as Marmite, a yeasty spread.
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Heme helps an Impossible Burger remain pink in the middle as it cooks, and it replicates how heme in cow muscle catalyzes the conversion of simple nutrients into the molecules that give beef its yeasty, bloody, savory flavor.
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Here's your chance to go carb crazy, with 12 different pastas on the menu (my personal favorite was the simple penne pomodoro with herb breadcrumbs.) The true highlight of the meal, though, was the yeasty pull-apart garlic rolls.
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Eat I had a problem with kimchi fried rice: Its name says garlic and chile and sour, yeasty ferments that will lay waste to your taste buds, but the usual reality is chewy grains and a hum of warmth.
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It felt like the product was made specifically for me, because it combined my three favorite things in the entire world: weed, sex, and coconut oil—the only lubricant I've ever been able to use without getting a yeasty.
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Yet the 22016 Éxilé rosé from Lise et Bertrand Jousset in the Loire Valley, made mostly of gamay, was yeasty let light and lithe, while the 224 Indigeno from Ancarani in Emilia-Romagna, made of trebbiano, was taut and earthy.
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Or add it to a savory dish — instead of a yeasty waft, you'll be struck by an aroma reminiscent of wild mushrooms sautéing in butter, whether you're simmering a pot of root vegetables in the wine, or roasting chicken marinated in it.
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The house makes eight Champagnes, all premier cru, notably the Brut Grande Cuvée, which is lovely, straightforward and yeasty, with lively acidity: Arlaux Brut Grande Cuvée nonvintage, $43 for 750 milliliters, Vintry Fine Wines, 230 Murray Street (West Street), 888-686-8767, vintryfinewines.com.
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Using a Pillsbury recipe from 1946—complete with her grandmother's notes tucked neatly in the margins—Elly had spent the past few hours in a nearby church kitchen churning out 800 rolls (plus a tray of warm, yeasty cinnamon buns—a special treat for volunteers).
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A lemon squash based on vegan kefir tastes yeasty enough—with top notes of old socks and lemongrass—before you try to understand why on earth anyone would pipe a recognized pollutant up their genitalia (or, for that matter, their rectum, or into their ear).
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You can hardly fault people like Pierpaolo Piccioli at Valentino or Kim Jones at Louis Vuitton (where his collection marked the conclusion of a creatively yeasty seven-year stint) or Haider Ackermann at his own label for creating beautiful men's wear one season after another.
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She is warm and conversational at first as I hand over my $5 for the paper bag brimming with freshly piped, yeasty churros, but as I ask her for an opinion on Donald Trump, her face turns white as she sees my big camera.
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Add the yeasty factor of Russian interference on Trump's behalf and you get an election so stained by corruption that it's hardly surprising its leader, former campaign manager Paul Manafort, stands convicted of a host of offenses and special counsel Robert Mueller's investigation threatens to bring a constitutional crisis.
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In 2015, the Australian government became convinced that people were buying multiple jars of the yeasty spread and using it to make their own moonshine; Indigenous Affairs Minister Nigel Scullion described the salty spread as a "precursor to misery" for communities that already had high incidents of alcohol abuse.
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World War I had just ended, disrupting the global trade market and causing a panic in Australia; the continent had developed a taste for Marmite, Britain's yeasty paste with the slogan "Love it or hate it," since it had landed on their shores in 1908, and they no longer had access to it.
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" Miller is a poetic, precise writer with an eye for detail: A courthouse waiting room she called the "victim closet" was furnished with "a dirty yellow couch that looked sculpted out of earwax"; a fraternity was "a sour, yeasty atmosphere" where "punch tasted like paint thinner and curls of black hair were pasted to toilet rims.
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During six days of wandering under miraculously cloudless skies this past May, I saw a Paris that was at turns familiar — the workaday brasseries and tabacs, the bakeries with their yeasty aromas and morning chitchat, the busy traffic circles — and eye-poppingly new to me: a vast and messy urban agglomeration that's home to the great majority of metropolitan Paris's 10 million residents.
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A bakery's worth of bread and cultured butters nearly earned its place as a standalone second course, thanks especially to the Manitoba, a high-protein mini-loaf made yeasty by an infusion of I.P.A. And kudos to whoever figured out how to compress kohlrabi so that it becomes as firm and juicy as a water chestnut, and then draw out its flavor with cucumber dust.
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Some of the masks I find myself returning to are Biologique Recherche Masque Vivant, which is identical in both yeasty smell and brown sludgy appearance to Vegemite but leaves my skin glowing; Glossier Mega Greens Galaxy Pack with cress sprout extract, which I like to think is a good alternative to imbibing green juice; and Omorovicza Ultramoor Mud Mask, which goes on vividly blue and conquers my oily T-zone.
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A glass of Pihtla koduõlu, a farmhouse ale from Estonia. The brewery describes its beers as "cloudy, yeasty and unpredictable."Pihtla õlu. Traditional Saaremaa beer.
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Beer Advocate. Baltic Brewing: In Estonia, a Farmhouse Tradition Survives. Pihtla farmhouse brewery on the island of Saaremaa was originally established in 1907 and describes its beers as "cloudy, yeasty and unpredictable."Pihtla õlu.
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Muscadet that have been aged sur lie can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing.A. Domine (ed.) Wine, pp. 220, Ullmann Publishing, 2008 Some examples can have a slight "saltiness" about them.
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Quality, taste and alcohol concentration vary by source of the drink. However, all variations are strong. Lao satoe, the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste.
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The 'Round Squares' of Black Sheep Brewery A Yorkshire Square vessel is a two- storey fermentation system developed in Huddersfield by Timothy Bentley, proprietor of the Bentley and Shaw brewery. It is characterised by a shallow chamber approximately two metres high, above which is a walled deck. Cooled wort, the liquid extracted from malted barley, is fermented in the lower chamber, while the yeasty head settles on the deck above. During the first stage of fermentation, the fermenting wort is periodically pumped from the bottom of the chamber over the yeasty head, to keep the yeast mixed in with the wort.
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The flowers are narrow and tubular. The plant is monoecious with both sexes in each flower. Blooming plants have a strong yeasty smell. Even in cultivation, the plants do not flower every year, and on most years only two or three flower heads are produced by a plant.
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Yeasts of the genus Saccharomyces, Lactobacillus fructivorans, and Zygosaccharomyces bailii are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by Z. bailli are product separation and a "yeasty" odor. A study suggests that adding encapsulated cells of Bifidobacterium bifidum and B. infantis prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.
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The inflorescences are subtended by oval-shaped, bright red to crimson bracts, within which numerous, much shorter, crimson-coloured flowers reside. The colour may also vary from burgundy, or a dirty, faded red to pale green. These inflorescences are cup-shaped, pendulous (pointed downward), and nod in the wind. The flowers have a characteristic yeasty odour.
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Its flowers are a brown-crimson color with a strong yeasty or rotting flesh smell. Its flowers have 6 petals, arranged in two rows of three. Its oblong to oval, fleshy, outer petals are 1.5-3 centimeters long and rolled downward toward their outer surface. Its fleshy, oval inner petals are 0.5-2 centimeters long, deeper in color than the outer petals.
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The thick, rigid leaves all point upwards, with their apex towards at the sky. The flowers (florets) are clustered together in a structure called a 'pseudanthium', a special type of inflorescence, which is also called a 'flower head'. A mature P. pruinosa can produce up to seventeen of these flower heads in a season. When these inflorescences fully open they release a pleasant, yeasty scent.
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Some winemakers are reviving the traditional Prosecco Col Fondo, refermented in the bottle but not disgorged, as the wines are left on their lees. This yeasty residue leaves fine sediment in the bottom of the bottle (fondo in Italian) that imparts more complexity, texture and flavour. They can be served either clear or cloudy. These wines are labelled Conegliano Valdobbiadene Superiore DOCG, or Asolo Superiore DOCG.
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Unless an established nuka sample is used to seed a fresh batch, the ubiquitous lactic acid-producing colonies crucial to the fermentation process must come from sources such as the skin of the starter vegetables or from human hands. Once the fermenting cultures have been established the nuka-bed usually develops a complex unique aroma that may be described as anything from "yeasty" to "earthy".
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Azerbaijani pakhlava (), or simply Pakhlava, are a type of baklavas are made in Azerbaijan and Iranian Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled clove, cardamom, and saffron are used for the preparation of pakhlava. Milled nuts and sugar are used for stuffing. The diamond shape of pakhlava is commonly associated with a star or fire in Azerbaijan.
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Kassaian "Tartaric acid" in Ullmann's Encyclopedia of Industrial Chemistry; VCH: Weinheim, Germany, 2002, 35, 671-678. Normally, the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred () for uptake of their flavour.
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The nectar is, however, fortified with a high sugar content; the sugars include xylose. The downward- pointing shape, the odd yeasty odour, high sugar content and the flowering time in late winter all indicate pollination by rodents. Animals which have now been recorded as visiting the flowers are, besides sunbirds, the rodent species Otomys irroratus, Micaelamys namaquensis, Rhabdomys pumilio and Myomyscus verreauxii. Each of these rodents were found with this plants pollen on their noses or in their scat.
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The association of Masham with sheep led Theakston to come up with the name "Sheep Brewery" which rapidly became "Black Sheep" at his wife's suggestion. The first and original Black Sheep Best Bitter was sold at the Bruce Arms by its Landlord, David Young. The brewery produces a range of well-hopped bitters, to distinguish itself from Theakston's range of fruity and yeasty beers. The brewery quickly became successful, and now produces over 75,000 barrels a year.
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Instead of having the "biscuity", yeasty quality that distinguishes most high quality Champagnes, premium California sparkling wines show clarity of fruit flavors without being heavily "fruity". The wines strive for finesse and elegance. The optimal climate condition allows most sparkling wine producers to make a vintage dated wine every year while in Champagne this would only happen in exceptional years. Since the wine renaissance of the 1960s, the quality of California's dessert and fortified wines have been dramatically improved.
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He was a former principal viola player with The Hallé.Davies, page 145. Downey retired in 2006 and his Llangloffan cheese is now made by the Carmarthenshire Cheese Company. Pant Mawr Farmhouse Cheeses, based at Clynderwen, in the Preseli Hills, offers hand-made award-winning cheeses, including Caws Cerwyn, a mellow short-matured cheese, Mature Cerwyn, which is full-bodied, Oak Smoked Cerwyn, which is a traditionally smoked cheese, Caws Preseli, with a distinctive taste, and Dewi Sant, with a tangy yeasty taste.
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When finally released after fires kill the mother plant and open her infructescence, the seeds are dispersed by means of the wind. They germinate during the autumn rains. In 1998 it was as yet unknown which creature may be responsible for pollination of the flowers, strangely, it produces very little nectar, and yet it has the yeasty scent typical of a protea trying to attract rodents or other small mammals as pollinators. One source states it is probably pollinated by birds.
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Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (notably the Philippines, where it is known as sukang tuba), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. In the Philippines, there are other types of vinegar also made from palm sap. Like coconut vinegar, they are by-products of tubâ (palm wine) production.
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The blooms are produced at the ends of the erect branches in the winter, mostly in May to July, sometimes extending to September. As the inflorescence begins to bud, the surrounding leaves on the stem below it grow to curve over and around the flower head, enfolding it like those of a cabbage, so as to completely hide it from view. The flowers, or more specifically the nectar, exude an odd, not unpleasant, yeasty odour, with a sweetish scent superimposed.
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Beorma variously means, in Old English, "fermented", "head of beer", "yeasty" or "frothy",Beorma at Etymonline.com from which the modern English words barm and barmy are derived.Barm at Reference.com The assertion that Beorma was the founder of Birmingham arose from a post-war challenge to the way Anglo-Saxon place-names had been constructed. It was not until 1940 that Eilert Ekwall noted that: “Birmingham probably meant ‘the Hamm of Beornmund’s people’ (OE Beornmund-ingaham). Or the direct base may be a pet- form Beorma from Beornmund”.
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It blooms in the summer, from January to February. Rodents pollinate the flowers, and are attracted to the yeasty scent of the flowers. Acomys subspinosus, Aethomys namaquensis, Myomyscus verreauxii, Rhabdomys pumilio and Elephantulus edwardii have often been caught around rodent-pollinated proteas, and all foraged upon the flower heads in a laboratory setting. E. edwardii, which is in fact not a rodent but an elephant shrew, only licked the tops of the flower heads, but is thought to thus likely pollinate the florets anyway.
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In South Africa certain species of Protea (in particular Protea humiflora, P. amplexicaulis, P. subulifolia, P. decurrens and P. cordata) are adapted to pollination by rodents (particularly Cape Spiny Mouse, Acomys subspinosus) and elephant shrews (Elephantulus species). The flowers are borne near the ground, are yeasty smelling, not colourful, and sunbirds reject the nectar with its high xylose content. The mice apparently can digest the xylose and they eat large quantities of the pollen. In Australia pollination by flying, gliding and earthbound mammals has been demonstrated.
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The honey possum from southwestern Australia is the only entirely nectarivorous mammal which is not a bat. One example of a plant using animal pollinators is the bulb Massonia depressa. At least four rodent species were found to be visiting M. depressa during the night. Traits of the M. depressa flowers support non-flying mammal pollination: it has a dull-colored and very sturdy inflorescence at ground level, has a strong yeasty odor, and secretes copious amounts of sucrose-dominant nectar during the night.
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Corn sauce is a mix of free and bound amino acids, organic acids and their salts, Maillard reaction products, and minerals. Sensory analysis describes corn sauce with characteristic savory tastes including 'xian' (鲜 in Chinese), umami, caramelized, roasted, slightly yeasty, meaty, salty, and sweet. The taste of corn sauces has been subject to research, showing that the complexity of the taste results from the composition of salts and fermentation metabolites, amino acids, acetic acid, ribotides, short peptides and carbohydrates. Additionally, glutamyl-dipeptides were identified as a class of enriching taste compounds.
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From the perianth emerges an initially pale ivory to greenish-yellow (eventually pinkish carmine) style of 3–3½ cm (1.2–1.4 in) long that is tapering towards the end, strongly bent to the center of the head. The thickened part at the tip of the style called pollen presenter is greenish near the tip, cylinder-shaped with a pointy tip and about 2½ mm (0.1 in) long, with a groove acting as the stigma across the tip. The ovary is subtended by four awl-shaped, opaque scales. The flowers are nutty to yeasty scented.
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This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks, and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve a desired effect.
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The end product is a bread like cake with a slight yeasty taste. Breudher is traditionally served at Christmas breakfast, and New Years Day, cut into slices, spread with butter and topped with Dutch Edam cheese or fruit, such as green skinned bananas. The difference in the recipe between the Sri Lanka Dutch Burgher and the Malacca Dutch Eurasian community, is that the Malaccan version uses toddy (fermented sap from the flower of the coconut tree) instead of yeast. It is likely that toddy was used as a local substitute when yeast was difficult to source.
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Academic Press, London, pp. 435-516. Spoilage by Z. bailii often occurs in acidic shelf-stable foods, which rely upon the combined effects of acidity (e.g. vinegar), salt and sugar to suppress microbial growth. The spoiled foods usually display sensorial changes that can be easily recognized by consumers, thus resulting in significant economic losses due to consumers' complaints or product recalls Observable signs of spoilage include product leakage from containers, colour change, emission of unpleasant yeasty odours, emulsion separation (in mayonnaises, dressings), turbidity, flocculation or sediment formation (in wines, beverages) and visible colonies or brown film development on product surfaces.
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The British writer Roger Protz says that beer glassware only became popular in the 19th century, and that British cask ale is traditionally served unfiltered. Most beer is filtered without the need for animal products, and so remains vegetarian; however British cask ale producers don't filter the beer at the end of the production process. When beer is left unfiltered, the yeast that fermented the wort, and turned the sugar in the barley into alcohol, remains in suspension in the liquid. The yeast that remains suspended in the beer creates a cloudy appearance, and can have a yeasty flavour.
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The puto is then sold as large, thick cakes in flat baskets called bilao lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions. Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong, which may be enhanced by the fragrance of banana leaves. It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes.
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Furthermore, by hiding the flower heads in such a manner, the plants' chosen rodent pollinators are protected from predation by owls. The data on this species is somewhat murky, but it appears that this is a species which primarily opens its florets at night, likely also to accommodate the pollinators. The peculiar yeasty odour of the nectar becomes stronger at night, is thought to furthermore be a specially evolved attribute which attracts rodent pollinators. The nectar of most such proteas is copious and extremely sweet, which attracts the rodents, but it also low in protein and not very nutritious, and functions more like 'junk-food' or candy.
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Agar plate culture of C. albicans When grown in a laboratory, Candida appears as large, round, white or cream (albicans means "whitish" in Latin) colonies, which emit a yeasty odor on agar plates at room temperature. C. albicans ferments glucose and maltose to acid and gas, sucrose to acid, and does not ferment lactose, which helps to distinguish it from other Candida species. Recent molecular phylogenetic studies show that the genus Candida, as currently defined, is extremely polyphyletic (encompassing distantly-related species that do not form a natural group). Before the advent of inexpensive molecular methods, yeasts that were isolated from infected patients were often called Candida without clear evidence of relationship to other Candida species.
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Fink was born and raised in Eastchester, New York. He is part of the family which owned the Fink Bakery, a New York City fixture from 1888 to 2000 located in Manhattan and Long Island City.O'Grady, Jim, "NEIGHBORHOOD REPORT: LONG ISLAND CITY; A Yeasty Smell Blows Out to Sea As an Era Ends at Fink Bakery", The New York Times, September 22, 2002 Jimmy Fink studied drama at the University of Arizona from 1967–69 and received a BA degree in Speech Arts/Communications from The American University in Washington DC in 1971. While at American University he was essential to the early development of the college radio station, WAMU-FM and also worked at rock station WHFS in Bethesda Maryland.
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Royce Vavrek, the librettist, taking his cue from Stein's own short phrases and cells of text, created a playful, quick- witted libretto that pushed Mr. Gordon beyond his trademark melodies into a brighter, friskier style." Critic Scott Cantrell of The Dallas Morning News wrote that "27 is an unabashedly populist treatment of a yeasty artistic period, in musical idioms that wouldn't have raised an eyebrow in 1920s Paris," and further described Gordon's score as "tuneful, Frenchified neoclassicism" likening it to the work of Lennox Berkeley and Aaron Copland. All five singers received unanimous praise, with Blythe garnering rapturous notices for her portrayal of Stein, and Futral celebrated for her performance as Toklas: "It is no small matter that the piece was written for Stephanie Blythe, an outsize personality herself, whose grand, multifaceted mezzo brings the character to vibrant life." (Waleson, Wall Street Journal) "Stephanie Blythe is Gertrude; Elizabeth Futral is Alice.
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