| acidity |
The acids in a wine provide liveliness, longevity and balance: too much leaves a sour or sharp taste on the palate, while too little results in a flabby, shapeless wine.
출처: winenosenews.tripod.com/frames/wineterms.html
|
|---|---|
| acidity of the stomach |
The lowered pH of the gastric contents, due to hydrogen ion release by parietal cells.
출처:
|
| acidity |
Used to indicate the quantity of tartness or sharpness to the taste; the presence of agreeable fruit acids, not to be confused with sourness.
출처: www.knowine.com/html/glossary.html
|
| acidity |
Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. The acidy notes should be very clear and bright in the Mexican, a little softer and richer in the Sumatran, and overwhelming in the Yemen Mocha. ...
출처: www.surfcitycoffee.com/html/coffee_lingo.html
|
| acidity |
Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity. Aftertaste: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. May be "harsh," "hot," "soft," "lingering," "short," "smooth," or nonexistent. See also 'Finish.'
출처: www.awinestore.com/terminology.htm
|