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The bacteria create strong sour notes while Brettanomyces adds distinct aromas and flavors, combinations of sweetness, tart acidity, fruit, earth, cloves and barnyard funk.
Flavor creation did not take its present form until the development of organic chemistry, in the early nineteenth century, when scientists began to identify volatile chemical compounds with distinct aromas.
This is not the litany of fruit aromas that often make wine descriptions so comical in their specificity, but a collection of distinct aromas that are repeated again and again.
Microorganisms bring to foods a great variety of biochemical intermediates with distinct aromas and tastes, which can be combined to create delicate and complex sensory bouquets.
(Terpenes are the essential oils found in plants that give off distinct aromas).
Especially recommended is the 2012 Jolie with distinct aromas of red pepper and flavors of juniper, pine and truffles and a color so deeply rouge that for a moment, we thought we did hear the cicadas!
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Another time, he smelled the distinct aroma of horses and old saddles near the cemetery.
There's the distinct aroma of old-fashioned indulgence wafting over the entire menu.
(While natural gas has no odor of its own, a chemical is added to give it its distinct aroma).
No one disputes that there is a problem: a distinct aroma of urine at the complex that is especially noticeable in the summer.
The presence of Mr. Zeldin, now the society's chairman, was telegraphed by the distinct aroma of the cigar he smoked on his way to the restaurant.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com