| taste |
Characterized by fresh, chewy taste of the skins themselves.
출처: www.grape-nutz.com/tastings/glossary.html
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| taste |
The taste of a wine is created by the combination of a variety of elements. The acidity of the wine, the alcohol content, the sugar content, tannins and other elements unique to each particular wine. Each combination of these elements yields a taste that is distinct for each wine.
출처: www.virtualitalia.com/recipes/terms.shtm
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| taste |
Sensory attribute that results from chemical stimulation of the gustatory receptors in the oral cavity.
출처: hbd.org/franklin/brewinfo/glossary.html
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| taste |
The sensation of water-soluble compounds in coffee through encapsulated nerve endings (taste buds) on the tongue.
출처: www.tips-on-coffee.com/coffee_glossary.html
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| taste |
Describes the effect of the herb on the tongue. Each of the Five Tastes (Bitter, Pungent, Salty, Sour, Sweet) is said to relate to a different Element in nature (Wood, Metal, Fire, Water, Earth) and to have specific effects on certain Organs (see definition of Organ). For example, a sweet taste is considered to be nutritive, tonic and building, and viewed as nourishing the Spleen or Earth force.
출처: www.bytheplanet.com/Brands/DragonEggs/ChineseTermi...
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