Vermouth 101 Introduction. Welcome to Vermouth 101. The intent of these pages is to demystify vermouth, primarily for the American audience. Vermouth has been ubiquitous in the USA for well over a century, but few Americans understand what it is, and some have even maligned it.
Water's stickiness (from surface tension) plays a part in our body's ability to transport these materials all through ourselves. The carbohydrates and proteins that our bodies use as food are metabolized and transported by water in the bloodstream.
The free or available water in a food. supports microbial growth, and. participates in and supports chemical and. enzymatic reactions and spoilage processes. It is this amount of free water which is. called water activity, aw, and it is more. important for food stability, chemical and. microbial, than total water content. The factors that reduce the mobility of. water in a food also reduce its tendency.