A broad descriptor for wines that have aromas and flavors that suggest fruit (better if broken down into specific types of fruit, as apples or pears). Misperceived as a synonym for "sweet", while all sound wines must be, in some degree and at some stage of their maturation, "fruity".
The presence in beer of grape, apple, blackberry, cherry, black currant, newly mown hay, peach, pear, apricots, banana or other trace flavors known as esters. Not to be confused with beers such as Lambics which are actually made with fruits.
Flavor / aroma often found in good arabica coffees, reminiscent of a wide range of fruits: citrus, berries, currants, etc, always accompanied by some degree of acidity; this is usually positive, but can indicate overripeness or over-fermentation.
Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.
is the fragrance impression of natural fruit odors, such as raspberry, apple, plum, etc. Their sensual role in perfumery is only to produce nuances. However, single fruit odors do become fashionable, from time to time, in such products as shampoos. Exaggerated doses of fruit notes give perfumes the effect of being "edible," i.e. the opposite of erotic.
Believe it or not, many coffees have fruity tones to them. This is most evident in fresh roasted coffee, (still in whole bean). When drinking your coffee, think of the fruits it may remind you of. Berries, peaches…..
Describes a wine with abundant or pronounced fruit flavors, but does NOT indicate sweetness. A wine can be fruity AND dry. The taste of fresh fruits — particularly grapes. This is a characteristic of well-made young wines. New World wines are often characterized as being fruitier than their Old World counterparts, although many European wines are now being made in a fruitier style.
A term used to describe and grade coffee. It is used to describe an aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit.
Overall description for wines in which fruitiness is the predominant quality without any specific fruitiness coming forward. Blackberries are often referenced in the aromas of Cabernet Sauvignon and Zinfandel wines.