| sweetener, artificial |
A chemical compound, such as saccharin or aspartame, that tastes sweet, but has no available calories. These agents are used in foods and candies as sugar substitutes (e.g., for persons who are overweight or diabetic).
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| sweet |
Usually used to describe the general sweetness of the fruit itself, or the varying degrees of sweetness that is tasted in a wine. Ironically, the term is more frequently used in describing DRY wines, than it is for describing DESSERT or LATE HARVEST wines. This is because sweetness is an accepted fact in a dessert wine.
출처: www.grape-nutz.com/tastings/glossary.html
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| sweet |
Either sweet in itself, or reminiscent of sweetness. Frequently implies a "wet" feeling in the mouth (contrast with "dry".)
출처: www.mcgees.org/popupmaltglossary.html
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| sweet |
Having a smooth, softly delicate high end. Smooth or almost but not quite smooth with a slight excess of middle and upper midrange. Sweet Spot - The so-called "best" listening (or viewing) position for enjoying an audio (or audio-video) system. Usually, it is centered between the main speakers and about as far from their connecting axis as they are from each other. Sweet-spot listening is mandatory for good imaging with systems that employ only two speakers up front. (See Center channel.)
출처: www.hometheatertalk.com/Glossary/Glossary2/glossar...
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| sweet |
A basic taste characterized by solutions of sugars (sucrose and glucose), alcohols, glycols, and some amino acids. perceived primarily by the tip of the tongue. A trade term to describe coffee free from harshness of Rio flavor or any form of damage.
출처: www.surfcitycoffee.com/html/coffee_lingo.html
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