| aroma |
All-purpose word for the smell of a wine, which may vary in type (fruity, floral, spicy) and in strength. Aroma is used in the general sense and is usually positive.
출처: www.goosecross.com/corner/glossary.html
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| aroma |
The aromatics of a coffee greatly influence its flavor profile, and comes from the perception of the gases released by brewed coffee. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts. Green beans can also have a distinct aroma that may hint at their cup qualities.
출처: www.sweetmarias.com/tasteterms.html
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| aroma |
Combination of positive, natural sensations produced by a wine. They may come from the grapes themselves, (primary aromas), be produced during fermentation, (secondary aromas), or develop during the ageing of a wine, (tertiary aromas). Back to top
출처: www.decanterwines.co.uk/wineGlossary.php
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| aroma |
Smell of a young wine.
출처: www.kingestate.com/Educate/Information/WineTermino...
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| aromatherapy |
A system of caring for the body with botanical oils such as rose, lemon, lavender (used to soothe cuts, bruises and insect bites), and peppermint. These essential oils can be added to a bath, massaged through the skin, inhaled directly, used with teas, or scented in a room. This therapy is intended to relieve pain, care for the skin, and alleviate tension and fatigue.
출처: www.parkridgecenter.org/Page158.html
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