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Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.
출처: www.coffeeuniverse.com/university_taste.html
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| acidity |
All wines contain acids. Acidity is the structure of white wines. Acidity gives to the wine body and taste.
출처: www.terroir-france.com/wine/glossary.htm
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| acidity |
Acidity in relation to taste has nothing to do with acidity in terms of the gnawing pain in your stomach. Acidity in coffee might be described by terms like bright, clear, snappy, dry, clean, winey, etc. Coffees without acidity tend to taste flat and dull, like flat soda. Acidity is to coffee what dryness is to wine. ...
출처: www.sweetmarias.com/tasteterms.html
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| acidity |
A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
출처: www.ico.org/vocab.asp
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| acidity |
This is a word we throw around a lot when talking about Riesling. That's because it's the acid that gives a wine it's structure and ageability. There are two types of acidity in Riesling: fruity, ripe tartaric and raw, unripe malic. It's the balance of the two that determines if a wine is crisp and clean or just downright tart. Too little acidity makes for a wine that is soft and flabby.
출처: www.rieslingreport.com/glossary.html
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