alcoholic beverage

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Related to Fermented drink: Kombucha

alcoholic beverage

[‚al·kə′hȯl·ik ′bev·rij]
(food engineering)
A potable preparation containing ethyl alcohol.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Effect of the whey concentration on pH (circles) and total acidity (square) of a fermented drink prepared whole milk (filled symbols) and skim milk (empty symbols).
Around 50ml of the fermented drink formulations were offered in plastic cups, in a balanced and monadic way, for a panel of 21 untrained tasters, chosen according to the availability.
The ingredients for brewing beer are refreshingly simple, and yet the myriad of blends can drive our taste buds into a wild frenzy with the smooth, pleasant taste of this fermented drink.
They are wonderful eaten with cheese and chocolate, exceptional when poached in red wine with vanilla, and make wonderful perry, a fermented drink similar to cider.
For the uninitiated, kombucha is a fermented drink popular in the Eastern half of the world, and goes by many names, including "Mongolian tea." Since at least the 1960s, it has been popular in natural-food circles in the Western world as an alleged elixir.
Kefir, a traditional fermented drink widely consumed in eastern Europe as a health food, has been shown in these studies that it inhibits the growth of allergen-linked antibody immunoglobulin E (IgE).
The company describes it as a "substantially non-alcoholic" fermented drink.
Surrounded by maguey fields, Villa is also the place to sample pulque, a fermented drink made from the sap of the maguey.
The researchers collected samples of unprocessed maize and sorghum from each person's home, as well as prepared foods including phutu (cooked milled maize), amahewu (a nonalcoholic fermented gruel-like drink made from maize), and isizulu (an alcoholic fermented drink made from maize and sorghum).
It's the root of a vegetable that is eaten or made into a fermented drink in the Peruvian Andes, where it has been cultivated for more than 2,000 years.
Pulque was very important in pre-Columbian cultures and until recently it was the main fermented drink consumed by peasants in central Mexico, but now two drinks distilled from agave (40% alcohol) are better known--tequila and mescal.
Kefir This fermented drink originates in eastern Europe and is set to become more popular over the next 12 months.