From http://www.aointl.com/au/glossary.asp
Here are a few pertinent ones.
air-curing One of four main methods of curing, which involves removing all of the natural sap and moisture from tobacco leaves. Air-curing is a natural drying process in which harvested tobacco leaves are hung to dry in an air-curing barn. The barn is a wooden structure that can be either closed completely or ventilated, depending on weather conditions. The barn is closed to conserve moisture in dry conditions; in wet conditions, moisture is removed by opening vents in the roof and/or opening side walls that are specially constructed for this purpose. For the most part, air-cured tobacco is dried with natural heat; however, humid weather conditions may require a limited amount of artificial heat. Tobacco that has been air-cured is typically brown in color.
dark air-cured tobacco A type of tobacco that is distinguished from other types primarily by the fermentation process it undergoes. It is the fermentation that gives dark air-cured tobacco its medium- to dark-brown color and distinct aroma. Dark air-cured tobacco is used in cigars, dark cigarettes, pipe mixtures, and chewing tobaccos. Light air-cured tobacco, in contrast, is not fermented at all.
fermentation There are primarily two types of fermentation, natural fermentation and forced fermentation, with the duration of the process ranging from two days to two months or more. Natural fermentation, sometimes known as aging, is a chemical reaction caused by moisture and warm temperatures; it occurs when tobacco is packaged in bales or hogsheads. Natural fermentation generally gives tobacco a more uniform color and a milder taste. Forced fermentation involves placing tobacco in huge stacks so that the chemical reaction caused by the moisture and warm temperatures is intensified by the pressure the tobacco is under. Forced fermentation generally gives tobacco a more uniform color, as well as a smoother aroma and taste.
Maryland tobacco Used primarily in American-blend and Maryland cigarettes, this type of tobacco is light air-cured and has a neutral taste. Although first grown in the U.S. state of Maryland , this type of tobacco is now grown in other regions of the U.S. and in various other countries.
sun-curing One of four main methods of curing, which involves removing all of the natural sap and moisture from tobacco leaves. This method of curing involves exposing tobacco leaves to full sunlight, thereby drying the leaves completely. All oriental tobacco and certain types of Virginia tobacco are sun-cured.
Here are a few pertinent ones.
air-curing One of four main methods of curing, which involves removing all of the natural sap and moisture from tobacco leaves. Air-curing is a natural drying process in which harvested tobacco leaves are hung to dry in an air-curing barn. The barn is a wooden structure that can be either closed completely or ventilated, depending on weather conditions. The barn is closed to conserve moisture in dry conditions; in wet conditions, moisture is removed by opening vents in the roof and/or opening side walls that are specially constructed for this purpose. For the most part, air-cured tobacco is dried with natural heat; however, humid weather conditions may require a limited amount of artificial heat. Tobacco that has been air-cured is typically brown in color.
dark air-cured tobacco A type of tobacco that is distinguished from other types primarily by the fermentation process it undergoes. It is the fermentation that gives dark air-cured tobacco its medium- to dark-brown color and distinct aroma. Dark air-cured tobacco is used in cigars, dark cigarettes, pipe mixtures, and chewing tobaccos. Light air-cured tobacco, in contrast, is not fermented at all.
fermentation There are primarily two types of fermentation, natural fermentation and forced fermentation, with the duration of the process ranging from two days to two months or more. Natural fermentation, sometimes known as aging, is a chemical reaction caused by moisture and warm temperatures; it occurs when tobacco is packaged in bales or hogsheads. Natural fermentation generally gives tobacco a more uniform color and a milder taste. Forced fermentation involves placing tobacco in huge stacks so that the chemical reaction caused by the moisture and warm temperatures is intensified by the pressure the tobacco is under. Forced fermentation generally gives tobacco a more uniform color, as well as a smoother aroma and taste.
Maryland tobacco Used primarily in American-blend and Maryland cigarettes, this type of tobacco is light air-cured and has a neutral taste. Although first grown in the U.S. state of Maryland , this type of tobacco is now grown in other regions of the U.S. and in various other countries.
sun-curing One of four main methods of curing, which involves removing all of the natural sap and moisture from tobacco leaves. This method of curing involves exposing tobacco leaves to full sunlight, thereby drying the leaves completely. All oriental tobacco and certain types of Virginia tobacco are sun-cured.