| bitter |
Wine tasting term for the sensation in the finish of a wine. This is different than astringency (qv) which is a dry feeling in the mouth. Bitterness is very hard to spot, and it is rare, an undesirable in wine. As well the taster gets used to the bitterness quickly, so the taste goes away after a few sips.
출처: www.lambertsvintagewine.com/terms.htm
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| bitter tonic |
a substance with an acrid, astringent or disagreeable taste that stimulates flow of saliva and gastric juices.
출처: www.publix.com/wellness/notes/Display.do
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| bitter |
a characteristic of over-extracted brews as well as over-roasted coffees, and those with various taste defects; it is a harsh, unpleasant taste detected towards the back of the tongue.
출처: www.coffeechronicle.com/gloss.htm
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| bitter |
This adjective often describes a coffee with a strong, pungent characteristic. Try not to confuse this with the sour taste.
출처: www.cafeziba.com/coffeeterms.htm
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| bitters |
Plant products that have a bitter taste, which stimulate saliva secretions and digestive juices, causing an increase in appetite. Found in plants such as wormwood (Artemisia absinthium) and chiretta (Swertia chirata). Some are also poisonous as in the example of the tropical plant nux vomica, which contains strychnine.
출처: www.ethnobotanicalexperience.co.uk/Glossary.html
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