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acidity 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/əˈsiditē/,
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The level of acid in substances such as water, soil, or wine,
  1. The level of acid in substances such as water, soil, or wine

  2. Such a level in the gastric juices, typically when excessive and causing discomfort

  3. The bitterness or sharpness of a person's remarks or tone
    • - the cutting acidity in his voice
  1. sourness: the property of being acidic
  2. the taste experience when something acidic is taken into the mouth
  3. pH values below 7
  4. An acid (from the Latin acidus/acēre meaning sour) in common usage is a substance that tastes sour, reacts with metals and carbonates, turns blue litmus paper red, and has a pH less than 7.0 in its standard state. ...
  5. Acidity is the 5th album by the Canadian/Indonesian band Kekal . It is the official reunion album by the band, and marked the return of Leo, who had moved to Australia. ...
  6. Acidity is a dystopian cyber novelette written by eccentric Pakistani journalist and writer, Nadeem F. Paracha. Written exclusively for the website www.chowk.com in 2003, it has gone on to become a controversial cult favorite among many young Pakistanis and Indians.
  7. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeasts during fermentation and protecting the ...
  8. The quality or state of being acid; The quality of sour; sourness; tartness; sharpness to the taste, as in the acidity of lemon juice; Excessive acid quality, as in gastric secretions
  9. The degree of sourness of a usually water soluble substance. Acidity is measured in pH, with 7 being neutral and 2 being a strong acid.
  10. The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale. ...
  11. In cheese, a tart flavor caused by lactic acid. The byproduct of lactose fermentation, lactic acid also helps preserve cheese. All cheeses are tart, each in their own way, except for some fresh, unripened Hispanic-style cheeses.
  12. One of the basic savors in wine, providing crispness, vitality and sharpness.
  13. Acidity in relation to taste has nothing to do with acidity in terms of the gnawing pain in your stomach. Acidity in coffee might be described by terms like bright, clear, snappy, dry, clean, winey, etc. Coffees without acidity tend to taste flat and dull, like flat soda. ...
  14. All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
  15. wines contain acids, which vary in concentration.
  16. 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 ...
  17. The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. ...
  18. Acid is present in all grapes, and therefore all wines. It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine. ...
  19. A basic taste characterised by the solution of an organic acid.  A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
  20. The quantitative capacity of a water or water solution to neutralize an alkali or base. It is usually measured by titration with a standard solution of sodium hydroxide and expressed in terms of its calcium carbonate equivalent.
  21. The relative pH level of soil below 7.0; the higher the acidity, the lower the pH level.
  22. The presence of acid-type constituents whose concentration is usually defined in terms of neutralization number. The constituents vary in nature and may or may not markedly influence the behavior of the oil. (see neutralization number)
  23. A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.
  24. The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume. It is legal in some areas--such as Bordeaux and Burgundy, Australia, California--to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. ...
  25. This is a word we throw around a lot when talking about Riesling. That's because it's the acid that gives a wine it's structure and ageability. There are two types of acidity in Riesling: fruity, ripe tartaric and raw, unripe malic. ...