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What makes strings sound "sweet"?

I have always wondered about this. If you listen to many recordings of bowed string instruments, then you know that the upper registers can sometimes have a sweet tone. I define this by what it is not - edgy, brittle, dry and rough sounding. It is smooth and inviting. I used to assume this was due to rolled off highs or an emphasized midrange, but I am not so sure. It varies by recording, or course, but I have often wondered what, in the recording or reproduction process, causes strings to either sound brittle or sweet. Is it the acoustic of the original recording venue? A frequency balance issue? I would love to hear from those who might know. Thanks!
bondmanp

Showing 1 response by jeff_jones

jeff_jones
418 posts
 
The room acoustics do make a difference, and I think the folks are on the right track pointing to microphone errors & higher ordered harmonic distortion created by limitations of the recording/playback equipment. I also wonder if inaccuracy of dynamics can create some loss of 'sweetness' due to changing the natural rise and decay of the instrument to a more abrupt note.
On the other hand though, George Bush might somehow be responsible.
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