Ouzo effect
The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, raki, arak, sambuca and absinthe. Such microemulsions occur with only minimal mixing and are highly stable.
Ouzo effect
The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, raki, arak, sambuca and absinthe. Such microemulsions occur with only minimal mixing and are highly stable.
has abstract
Als Louche-Effekt (französisch ...... is ist im Destillat enthalten.
@de
Se denomina Efecto Ouzo (llama ...... iene aplicaciones comerciales.
@es
The ouzo effect (also louche e ...... mixing and are highly stable.
@en
Эффект анисового ликёра — пому ...... тем больше она содержит аниса.
@ru
乌佐效应(也称悬乳效应louche effect,或自发乳化 ...... 时,逐渐加入少量的水以降低酒精的浓度,此时就会发生乌佐效应。
@zh
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Wikipage page ID
15,470,144
Wikipage revision ID
729,015,299
subject
hypernym
comment
Als Louche-Effekt (französisch ...... is ist im Destillat enthalten.
@de
Se denomina Efecto Ouzo (llama ...... iene aplicaciones comerciales.
@es
The ouzo effect (also louche e ...... mixing and are highly stable.
@en
Эффект анисового ликёра — пому ...... й, а имеет физическую природу.
@ru
乌佐效应(也称悬乳效应louche effect,或自发乳化 ...... 时,逐渐加入少量的水以降低酒精的浓度,此时就会发生乌佐效应。
@zh
label
Efecto lechoso
@es
Louche-Effekt
@de
Ouzo effect
@en
Эффект анисового ликёра
@ru
乌佐效应
@zh