| bouquet |
as opposed to aroma, bouquet is more encompassing. It is the odor which derives from the fermentation process, from the aging in wood and bottle process, and other changes independent of the grape variety used.
출처: wineschool.com/vocabulary.html
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| bouquet |
The smell or scent that is one of wine
출처: www.st-kathryn-cellars.com/glossary.htm
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| bouillon |
A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consume'; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| bouquet |
The complex, vaporous scent(s) released when a bottle is uncorked, derived from volatile esters, ethers and acids formed during aging. Bouquet may rapidl disspate o be slowly released, but when gone the wine is left with aroma, the fragrance of the fruit the wine was made from.
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| bouillon |
The liquid left after cooking vegetables, poultry, meat or fish in water; used as the base for soups and sauces.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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