| aroma |
The smell of the grape variety that carries over into the wine. It is most perceptible in Concord and Muscat grapes.
출처: www.recipegoldmine.com/kitchart/kitchart48.html
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| aromatic |
A vegetable, herb, or spice that gives food a lively fragrance and flavor. In classic cooking, a reference to "aromatics" most often means onions, carrot and celery.
출처: www.recipegoldmine.com/glossary/glossaryA.html
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| aroma |
that portion of the smell of a wine derived specifically from the grape variety,such as Cabernet-Sauvignon or Chardonnay, as opposed to that portion of the smell derived from other sources (see Bouquet).
출처: wineschool.com/vocabulary.html
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| aroma |
The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchanged with bouquet.
출처: www.st-kathryn-cellars.com/glossary.htm
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| aromatic |
High in volatile oils, having a pleasant scent and strong taste Anise, Dill, Fennel, Ginger, Rosemary, Cardamom, Peppermint, Chamomile, Cinnamon
출처: soapnuts.com/Soapnutsnewsletter/SoapnutsJan05/Herb...
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