| bitter |
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
출처: www.e-cookbooks.net/wine.htm
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| bitter |
Perceived by the back of the tongue and characterized by solutions of quinine, caffeine, and other alkaloids; usually caused by over-roasting.
출처: www.appalachiancoffee.com/glossary_of_coffee_terms
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| bitters |
A highly concentrated flavoring agent made from roots, barks, herbs, and/or berries. Bitters are reputed to have medicinal qualities. Some, such as Compari and Fernet-Branca from Italy are believed to be such good stomach settlers and may even be useful in treating hangovers. Bitters such as Angostura are also effective in minute quantities as smoothing out the taste of a particularly harsh or bitter whiskey. ...
출처: www.drinkrecipesbar.com/drinks-glossary.html
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| bitter |
An over roasted coffee that produces a harsh unpleasant aftertaste.
출처: www.caribbeangoldcoffee.com/coffee/coffee-terms-gl...
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| bitters |
There are two types of bitters, both popular as an ingredient in various drinks. Aromatic bitters are liquor consisting of a spirits base flavored with aromatic plants, seeds, barks, etc. Flavored bitters such as orange bitters in which flavors derived from citrus fruits are used instead of herb flavorings. .
출처: www.pinkiesonline.com/Spirits/glossary.htm
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