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Examples
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• Conditioning: the new beer is held for some time to purge it of offflavors, clear it of yeasts and other materials that give it a cloudy appearance, and develop carbonation.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Because cork can be the source of offflavors, some wine producers are now using metal and plastic stoppers see box below.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Hops The earliest brewers probably added herbs and spices to beer, both to give it flavor and to delay the development of offflavors from oxidation and the growth of spoilage microbes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Conditioning: the new beer is held for some time to purge it of offflavors, clear it of yeasts and other materials that give it a cloudy appearance, and develop carbonation.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Because cork can be the source of offflavors, some wine producers are now using metal and plastic stoppers see box below.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Hops The earliest brewers probably added herbs and spices to beer, both to give it flavor and to delay the development of offflavors from oxidation and the growth of spoilage microbes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Common problems in home-pickled cucumbers include cheesy and rancid offflavors, which come from the growth of undesirable bacteria when there’s not enough salt or acidity to inhibit them, and hollow “bloaters,” which are pickles swollen with carbon dioxide produced by yeasts or sometimes by Lactobacillus brevis or mesentericus when the salt level is too high.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Common problems in home-pickled cucumbers include cheesy and rancid offflavors, which come from the growth of undesirable bacteria when there’s not enough salt or acidity to inhibit them, and hollow “bloaters,” which are pickles swollen with carbon dioxide produced by yeasts or sometimes by Lactobacillus brevis or mesentericus when the salt level is too high.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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