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A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

A variety of tangerine that is high in sugar content, giving it a rich sweet flavor. They are small to medium in size and their rind, which is fairly smooth textured, is yellowish-orange in color with a tinge of green at times.

A variety of tangerine that is high in sugar content, giving it a rich sweet flavor. They are small to medium in size and their rind, which is fairly smooth textured, is yellowish-orange in color with a tinge of green at times.

Naturally occurring proteins that are contained within foods or liquid and tablet supplements manufactured for the purpose of improving digestion.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A condiment made basically from pureed apples combined with sugar, cinnamon, and vinegar. It is used as a spread for muffins, bagels, toast, crackers, and cheese sandwiches, as a topping to be added to desserts, or as an ingredient to be used in making a variety of cakes, pies, and pastries.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

The process of adding sugar to wine during fermentation to compensate for under ripe grapes and raise the final alcohol level.

A sweet and tart tasting beverage that is made from whole cranberries, flavored with sugar and processed into either a red or white colored juice.

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

Term that denotes the presence of residual sugar and/or glycerin in a wine. Considered one of the four basic tastes perceived by taste buds.

A descriptor of wine with a discrete presence of sugar.

The measure of sugar content in grape juice and/or wine. The term “oechsle” is used in Germany.

The gauging of sugar concentration and/or ripeness of grapes.

A descriptor of wines, most often sweet dessert wines, with high amounts of residual sugar.