葡萄酒專業(yè)詞匯英漢對(duì)照

1、葡萄酒專業(yè)詞匯英漢對(duì)照第一部分葡萄酒分類category:DDry red wine 干紅葡萄酒category:SSemi-dry wine半干葡萄酒category:DDry white wine干白葡萄酒category:RRose wine 桃紅葡萄酒category:SSweet wine甜型葡萄酒category:SSemi-sweet wine 半甜葡萄酒category:SStill wine靜止葡萄酒category:SSparkling wine 起泡葡萄酒category©Claret新鮮桃紅葡萄酒(波爾多產(chǎn))category:bBotrytised wine

2、貴腐葡萄酒category:FFortified wine加強(qiáng)葡萄酒category:FFlavored wine加香葡萄酒category:bBrutwine天然葡萄酒category©Carbonated wine加氣起泡葡萄酒category:aAppetizer wine(Aperitif)開胃葡萄酒category:TTable wine 佐餐葡萄酒category:。Dessert wine 餐后葡萄酒category©Champagne 香檳酒category:VVermouth 味美思category:bBeaujolasis寶祖利酒category:MMi

3、stelle 密甜爾category:WWine Cooler 清爽酒category:cCider 蘋果酒category:bBrandy 白蘭地category:FFruit brandy 水果白蘭地category:PPomace Brandy 果渣白蘭地category:GGrape brandy 葡萄白蘭地category:LLiquor ( Liqueur )禾U口酒category:GGin 金酒(杜松子酒)category:RRum 朗姆酒category©Cocktail 雞尾酒category:VVodka 伏特加category:WWhisky 威士忌categ

4、ory:SSpirit 酒精，烈酒category©Cognac(France) 科尼亞克白蘭地(法)category:aArmagnac(France)阿馬尼亞克白蘭地(法)category:SSherry(Spain) 雪莉酒(西班牙)category:PPort(Portuguese) 波特酒(葡萄牙)category:bBDX波爾多紅酒第二部分釀酒微生物category:YYeast 酵母category:WWild yeast 野生酵母category:YYeast hulls酵母菌皮category:DDry activity yeast活性干酵母category:bBa

5、cteria 細(xì)菌category:MMalolactic bacteria(MLB)孚 L酸菌category:LLactic acid bacteria(LAB)乳酸菌category:aAcetic acid bacteria 醋酸菌category:SSpoilage yeast敗壞酵母 第三部分生理生化過(guò)程category:TTranspiration蒸騰作用category:EEvaporation 蒸發(fā)category:PPhotosynthesis光合作用category:MMaillard Reaction麥拉德反應(yīng)category:VVeraison 轉(zhuǎn)色期category

6、:SSaturation 飽和category:aAlcoholic fermentation(AF)酒精發(fā)酵category:SStuck(Sluggish) Fermentation發(fā)酵停滯category:PPrimary Fermentation前發(fā)酵，主發(fā)酵category:SSecondary Fermentation;二次發(fā)酵category:HHeterofermentation 異型發(fā)酵category:MMalolactic fermentation(MLF)蘋果酸-乳酸發(fā)酵category:MMalo-Alcohol Fermentation(MAF)蘋果酸-酒精發(fā)酵ca

7、tegory:MMethodeCharantaise 夏朗德壺式蒸餾法 category:MMaceration Carbonique CO2 浸漬發(fā)酵 category:WWholebunch fermentationCO2 浸漬發(fā)酵category:bBeaujolasismethod 寶祖利釀造法category:UUnareobic fermentation厭氧發(fā)酵法category:TThermovinification熱浸漬釀造法category©Charmat method罐式香檳法category:EEnzymatic browning酶促褐變category:aAc

8、etification 酸敗category:aAgeing 陳釀category:SSurlies 帶酒腳陳釀category:EEsterify 酯化category:SSaccharify 糖化category:LLiquefy溶解、液化category:bBottle aging 瓶?jī)?nèi)陳釀category:aAmelioration原料改良category©Chaptalization 加糖category:。Distillation 蒸餾category:FFractional Distillation 分餾category:RRectification精餾category

9、©Clarification澄清 第四部分葡萄酒釀酒輔料category:bBetonite 膨潤(rùn)土（皂土）category:KKieselgur,diatomite 硅藻土category:cCapsule 膠帽category:TTinPlat、Foil 錫箔category:PPigment 顏料、色素category:cCasein 酪蛋白category:PPectin 果膠酶category:SSilica gel 硅膠category:GGelatin 明膠category:IIsinglass 魚膠category:EEgg white 蛋清category:aAlb

10、umen 蛋白category:bBlood powder 血粉 第五部分理化指標(biāo)category:TTotal acid 總酸category:TTitrable acid滴定酸category:RResidul sugar 殘?zhí)莄ategory:cCarbondi oxide 二氧化碳category:SSugar-free extract干浸出物category:VVolatile acid 揮發(fā)酸category:SSulfur dioxide二氧化硫category:TTotal sulfur dioxide 總二氧化硫category:FFree sulfur dioxide游離二

11、氧化硫category:cCopper ( Cu) 銅category:IIron ( Fe)鐵category:PPotassium鉀(K)category©Calcium (Ca)鈣category:SSodium ( Na)鈉第六部分物質(zhì)名詞category:MMethanol甲醇category:HHigh Alcohol高級(jí)醇category:PPolyalcohol多元醇category:EEthylacetate乙酸乙酯category:FFlavonol 黃酮醇category:GGlycine 甘油category©Calcium Pectate果膠酸鈣c

12、ategory。Ochratoxin棕曲霉毒素category:bButanol丁醇category:IIsobutanol正丁醇category:GGastric Acid胃酸category:PPropanone丙酮category:aAcetic Acid乙酸category:FFormic Acid甲酸，蟻酸category:PPhospholipids磷脂Pcoumaric acidcategory:GGlucose,Dextrose,GrapeSugarcategory:FFructose,Fruit Sugar 果糖category:cCane Sugar,Short Sweet

13、eningcategory:PPolysaccharides 水解多糖category:SStarch 淀粉category:aAmylase 淀粉酶葡萄糖蔗糖category:a Amino Acid category:F Fatty Acid category:c Carbonic Acid category:c Carbohydrate category:F Fixed Acid category:T Tartaric Acid category:M Malic Acid category:c Citric Acid category:L Lactic Acid category:S S

14、uccinic Acid category:S Sorbic acid category:a Ascorbic acid category:b Benzyl acid category:G Gallic acid category:F Ferulic Acid category:P氨基酸脂肪酸碳酸碳水化合物固定酸酒石酸蘋果酸檸檬酸乳酸琥珀酸山梨酸抗壞血酸苯甲酸沒(méi)食子酸阿魏酸香豆酸category:FFoam 泡沫category:PProtein 蛋白質(zhì)category:MMercaptan 硫醇category:TThiamine 硫胺（VB1 ）category:aAmmonium Sal

15、t 銨鹽category:MMelanoidinen 類黑精category:GGlyce 甘油，丙三醇category:cCopper citrate檸檬酸銅category:cCopper sulphate 硫酸銅category:HHydrogen sulphide 硫化氫category。Oak（barrel） 橡木（桶）category©Catechins 兒茶酚category:LLow Flavour Threshold 香味閾值category:MMaillard Reaction美拉德反應(yīng)category:VVolatile Phenols 揮發(fā)性酚category

16、:VVanillan 香子蘭category:VVanillin 香草醛，香蘭素category:LLinalool里那醇，沉香醇category:GGeroniol牻牛兒醇，香茅醇category:PPyranic acid 丙酮酸category:FFuran Aldehydes 呋喃醛category:EEugenol 丁香酚category:GGuaiacol 愈創(chuàng)木酚category:cCarbohydrate Degradation Products碳水化合物降解物category:cCellulose 纖維素category:HHemicellulose半纖維素category:

17、HHemicellulase半纖維素酶category:MMaltol落葉松皮素category。Oak Lactone橡木內(nèi)酯category:HHydrolysableT annins水解單寧category:EEllagitannins 鞣花單寧category:PProanthocyanidin 原花色素category:RRelative Astringency（RA）相對(duì)澀性category:LLagic Acid 鞣花酸category:PPolypetide Nitrogen 多肽氮category。Oxido-reduction Potential氧化還原電位category

18、©Condenced Phenols聚合多酚category:PPoly-phenols 多酚category:PPVP（ P） 聚乙烯（聚）吡咯烷酮category:aAnthocyanin 花青素category:aAlcohol, ethanol 乙醇category:IInvert Sugar 轉(zhuǎn)化糖category。Oxyge n氧氣category:EEster酯類物質(zhì)category:N Nitroge n氮?dú)鈉ategory:a Aroma 果香category:VVirus 病毒category:bBacteriophage 噬菌體category:bBody 酒體

19、category:bByproduct 副產(chǎn)物category:PPotassium Bitartrate(KHT )酒石酸氫鉀category:PPotassiumSorbate山梨酸鉀category:DDiammonium Phosphate磷酸氫二銨category:PPotassium Meta-bisulfite(K2S2O5)偏重亞硫酸鉀category:T Tannin 單寧category。Oak tannins橡木丹寧category:UUndesired (Excessive ) Tannins 劣質(zhì)單寧category:DDesired tannins優(yōu)質(zhì)單寧categ

20、ory:E Enzyme 酶category:L Laccase 漆酶category:PPolyphenol Oxidase(PPO)爐葡(萄)糖苷酶性glucosidase多酚氧化酶性glucanase性葡聚糖酶category:MMannoproteins甘露糖蛋白category:L Lees 酒泥category© Chateau 酒莊category:bBulkwine、Rawwine 原酒category:HHygiene 衛(wèi)生category:aActivated carbon 活性碳category:cCurrant 茶蔗子屬植物、無(wú)核小葡萄干category:RR

21、aspberry木莓、山莓、覆盆子、懸鉤子第七部分設(shè)備category:FFiltrate（filtration） 過(guò)濾category:TTwo-way Pump雙向泵category:SScrew Pump 螺桿泵category©Centrifuge離心機(jī)category:。Distillation蒸餾category:HHeat Exchanger熱交換器category©Crusher 破碎機(jī)category:。Destemer 除梗機(jī)category:PPresser 壓榨機(jī)category:aAtmosphere Presser氣囊壓榨機(jī)category:SS

22、crew Presser連續(xù)壓榨機(jī)category:FFilter 過(guò)濾機(jī)category:bBottlingLine灌裝線category:PPlate Filtration（filter）板框過(guò)濾（機(jī)）category:VVacuum Filtration（ filter）真空過(guò)濾（機(jī)）category:。Depth Filtration（filter）深層過(guò)濾（機(jī)）category:cCross Filtration （filter ）錯(cuò)流過(guò)濾（機(jī)）category:MMembrane Filtration （filter ） 膜過(guò)濾（機(jī)）category:SSterile Filtra

23、tion（filter ）category:PPocket Filtration（filter ）category:RRotary Machine轉(zhuǎn)瓶機(jī)category:PPomace Draining岀渣c(diǎn)ategory:bBlending調(diào)配除菌過(guò)濾（機(jī)）袋濾（機(jī)）category:RRacking 分離（皮渣、酒腳）category:DDecanting 倒灌（瓶）category:RRemuage 吐渣c(diǎn)ategory:FFining 下膠category:DDeacidification 降酸category:PPumpover 循環(huán)category:SSkin Contact 浸皮

24、（漬）category:MMixcolors 調(diào)色category。Oxidative Ageing Method氧化陳釀法category:RReducing Ageing Method還原陳釀法category:SStabilization 穩(wěn)定性category:UUllage未盛滿酒的罐（桶）category:HHeadspace 頂空category:NNTU 濁度category:RReceiving bin 接收槽category©Corkscrew 開瓶器category:DDistilling Column 蒸餾塔category:cCondenser 冷凝器cat

25、egory:HHeat Exchanger熱交換器category©Cork 軟木塞category©Cellar 酒窖category:WWine Show room葡萄酒陳列室category。Optical Density(OD) 光密度category:MMetal Crown Lid皇冠蓋category:bBlanket 隔氧層category:PPasteurisation巴斯德殺菌法第八部分原料、病蟲害、農(nóng)藥category:GGrape Nursery葡萄苗圃category:GGraft 嫁接苗category:SScion 接穗category:SSe

26、edling自根苗category:。Disease 病害category:bBotrytis灰霉病category:。Downy Mildew霜霉病category:PPowdery Mildew白粉病category:FFan Leaf扇葉病毒病category:aAnthracnose炭疽病category:MMild Powder灰腐病category:bBlack Rotten黑腐病category:NNoblerot 貴腐病category:PPearls皮爾斯病category:PPhylloxera根瘤蚜category:NNematode線蟲category:bBird Da

27、mage 鳥害category:PPest 昆蟲category:LLime Sulphur石硫合劑category:NNursery 營(yíng)養(yǎng)缽category:HHerbicide 除草劑category:PPesticide 殺蟲劑category:FFungicide 真菌劑category:bBordeaux mixture波爾多液category:MMicroclimate 微氣候category:VVariety 品種category©Cluster 果穗category:RRachis 穗軸category:SScion 接穗category:RRootstock 砧木c

28、ategory:GGrafting 嫁接第九部分學(xué)科名詞category:EEnology葡萄酒釀造學(xué)category:PPomology 果樹學(xué)category:VVinification葡萄酒釀造法category:WWine-making 葡萄酒釀造category:aAmpelography葡萄品種學(xué)category:VViniculture葡萄栽培學(xué)category:WWine Chemistry葡萄酒化學(xué)category:EEnologist,Winemaker 釀酒師category:VVintage 年份category:IInoculation ( inoculum ) 接種

29、(物)category:MMOG ( materialotherthangrapes ) 雜物 category:TTerpene 萜烯category:TTerpenol 萜烯醇第十部分葡萄酒等級(jí)法國(guó)category:aA.O.C法定產(chǎn)區(qū)葡萄酒category:VV.D.Q.S優(yōu)良產(chǎn)區(qū)葡萄酒category:VV.D.P地區(qū)餐酒category:VV.D.T 日常餐酒德國(guó)1. Tafelwein日常餐酒；2. Landwein地區(qū)餐酒；3. QualitaetsweinbestimmterAnbaugebiete簡(jiǎn)稱 QbA，優(yōu)質(zhì)葡萄酒;4. QualitaetsweinmitPraedik

30、at簡(jiǎn)稱 QmP，特別優(yōu)質(zhì)酒。category:QQmP級(jí)別內(nèi)根據(jù)葡萄不同的成熟度，還可以細(xì)分為 6個(gè)等級(jí)I.Kabinett 珍藏2.Spatlese 晚收3. Auslese精選4. Beerenauslese簡(jiǎn)稱BA，顆粒精選5. Trockenbeerenauslese簡(jiǎn)稱TBA，用深度貴腐的葡萄釀成，葡萄大概要失去95 %的水分，釀成的酒也最甜。TBA等級(jí)的葡萄酒有的時(shí)候就如同蜂蜜那么濃稠，由于產(chǎn)量很少所以價(jià)格通常很高。6. Eiswein冰酒，是用冰凍的葡萄釀造的酒。第十一部分葡萄分類及部分品種一、葡萄分類category:VVitaceae 葡萄科category:VVine 葡

31、萄樹category:aAmericanVine美洲種葡萄category:FFranco-american歐美雜交種category:HHybrid雜交品種category:WWildGrape (Vine ) 野生葡萄category©Cultivar栽培品種category:WWineGrape釀酒葡萄category:TTableGrape鮮食葡萄category:SSeedlessGrape 無(wú)核(籽)葡萄category:GGrape(Vine)Variety葡萄品種二、紅葡萄品種category©CabernetSauvignon(France) 赤霞珠cat

32、egory©CabernetFranc(France) 品麗珠category©CabernetGernischt(France) 蛇龍珠category©Carignan 佳利釀category:SSinsaut(France)神索category:GGamay(France)佳美category:GGrenache(Spain) 歌海娜category:MMerlot(France) 梅鹿輒category:PPetitVerdot(France) 味爾多category:PPinotNoir(France) 黑比諾category:RRubyCabernet

33、(America) 寶石解百納category:SSangiovese(Italy)桑嬌維塞category:SSyrah(France) 西拉category:ZZinfandel(America) 增芳德category:MMuscatHamburg 玫瑰香category:SSaperavi ( FormerSovietUnion ) 晚紅蜜三、白葡萄品種category:aAligote(France)阿里高特category©Chardonney(France)霞多麗category©CheninBlanc(France)白詩(shī)南category:TTraminer

34、(Germany)瓊瑤漿category:IItalianRiesling貴人香category:GGreyRisling灰雷司令category:WWhiteRiesling(Germany)白雷司令category:MMuller-Thurgau(germany)米勒category:MMuscatBlanc 白麝香category:PPinotBlanc(France )白品樂(lè)category:SSauvignonBlanc(France) 長(zhǎng)相思category:SSelillon(France) 賽美蓉category:SSilvaner(Germany)西萬(wàn)尼category:UU

35、gniBlanc(France)白玉霓category:FFolleBlanche(France) 白福爾category©Colombard(France) 鴿籠白category:L龍眼白羽LongYan ( China,Changcheng )category:RRkatsiteli ( FormerSovietUnion ) 四、染色品種category:aAlicanteBouschet(France)紫北塞category:YYan73(China,Changyu)煙73category:YYan74(China,Changyu)煙74第十二部分葡萄酒品嘗category

36、:TTaste 品嘗category©Clarity 清澈、透明category:TTransparent 透明的category:SSensation ;感覺category:bBitter Flavors 苦味category。Off-flavor,Off-smell,Odour異味category:SStemmy 果梗味category:RReduction Smell 還原味category。Oxidative Smell 氧化味 category:HHarmony 協(xié)調(diào)性 category。Odour 氣味category。Olfactory 嗅覺的 category:SS

37、cent 植物香氣category:aAroma 果香category:bBouquet 酒香category:bBody 酒體category:PPerception 感覺category:aAmber 琥珀色的 category:RRuby 寶石紅色category:TTawny 黃褐色 category:VViolet紫羅蘭色category:PPink 紫紅色category:bBrown 褐色的category:RRound 圓潤(rùn)的category:FFull 完整的、豐滿的category:HHarmonious 協(xié)調(diào)的category:SSupple 柔順的category:SS

38、oft 柔軟的category:SSmooth 平滑的 category:MMellower 醇美的category:LLively充滿活力的category:RRich飽滿的，馥郁的category:FFine 細(xì)膩的category:FFresh 清新的category:WWell-balanced 平衡良好的category:SSubtle 微妙的，精細(xì)的category:VVelvety柔軟的、溫和的、柔順的category:FFragrant芳香的、香氣幽雅的category:FFlowery 花香的category:SSyrupy美妙的、甜美的category:MMellow甘美的

39、、圓潤(rùn)的、松軟的category:LLuscious甘美的、芬芳的category:TTranquil 恬靜的category:SSpicy 辛辣的category:TTart 尖酸的category:HHarsh ， Hard 粗糙的category:LLighter清淡的、輕盈的category:TThin 單薄的category:FFlat 平淡的category:UUnbalanced不平衡的category:SSpoiled,Unsound 敗壞的category:FFuller 濃郁的category:VVinous 酒香的category:cCoarse粗糙的、粗劣的catego

40、ry:PPiquant開胃的、辛辣的category:TTart尖酸的、刻薄的category:aAstringent收斂的、苦澀的category©Conflict 不和諧的category:SStale走味的，沉滯的category:。Dull呆滯的、無(wú)活力的category:SSulphurTaste 硫味category:HHydrogenSulphideodour硫化氫味category:TTasteofLees 酒泥味category:MMousiness 鼠臭味category©CorkedT aste, Corkiness, Corky 木塞味categor

41、y。Ouldy T aste, MustyTaste 霉味category©Cooked T aste 老化味category:RResinous 樹脂味category:cCasky(Woody)T aste 橡木味，木味category:SSmoke T aste 煙熏味category:MMetallic Flavour 金屬味category:EEarthy Taste 泥土味category:HHerbaceous T aste 青草味category:aAfter T aste 后味第十三部分葡萄酒欣賞與服務(wù)category:WWineBar 酒吧category:SSo

42、mmelier 斟酒服務(wù)員category:LLabel 酒標(biāo)category:W WaterJar 斟酒壺 category:WWineFunnel斟酒漏斗category:DDecanter細(xì)頸玻璃壺category:bBeverage 飲料 category:SSoftDrink 軟飲料category:TTumbler 大酒杯、酒桶 category:PPalate 味覺、鑒賞力 category:bBouquet 香味 category:IIce-Bucket 冰桶 category:FFruity 果味的category:SSubside 沉淀物第十四部分葡萄酒營(yíng)養(yǎng)物質(zhì)名詞cate

43、gory:NNutrition 營(yíng)養(yǎng)素游離氨基酸氮category:FFreeAminoNitrogen(FAN) category:SSterol 甾醇category:VVitamin 維生素category:TTocopherol VE，生育酚category:TThiamine VB1，硫胺素 category:FFlavin 黃素category:RRiboflavin VB2，核黃素category:NNicotinicAcid 煙酸第十五部分葡萄酒分析category:DDetermination 檢測(cè)category:TTitration 滴定category:D Dilute

44、 稀釋category:LLitmusPaper石蕊試紙category:R Reagent category:G Goggle試劑護(hù)目鏡category:F Flask 燒瓶 category:b Beaker燒杯（帶傾口）category:D DistilledWater category:H Hydrometer category:RRefractometer蒸餾水液體比重計(jì)手持糖量?jī)xcategory:H(HPLC)高效液相色譜HighPerformanceLiquidChromatographycategory:PPaperChromatography 紙層析法category:SSpecificGravity 比重category:SSodiumHydroxide氫氧化