最全葡萄酒專(zhuān)業(yè)詞匯中英文對(duì)照表

1、最全的葡萄酒專(zhuān)業(yè)詞匯中英文對(duì)照表（初學(xué)者必備）第一部分葡萄酒分類(lèi)Dry red wi ne :干紅葡萄酒Semi-dry wi ne :半干葡萄酒Dry white wi ne :干白葡萄酒Rose wine :桃紅葡萄酒Sweet wine :甜型葡萄酒Semi-sweet wine :半甜葡萄酒Still wi ne:靜止葡萄酒Sparkli ng wi ne :起泡葡萄酒Claret :新鮮桃紅葡萄酒(波爾多產(chǎn))Botrytised wine:貴腐葡萄酒Fortified wi ne :加強(qiáng)葡萄酒Flavored wi ne :加香葡萄酒Brut wine :天然葡萄酒Carbonate

2、d wine :加氣起泡葡萄酒Appetizer wine( Aperitif):開(kāi)胃葡萄酒Table wine :佐餐葡萄酒Dessert wine :餐后葡萄酒Champagne香檳酒Vermouth :味美思Beaujolasis :寶祖利酒Mistelle :密甜爾Wine Cooler :清爽酒Cider :蘋(píng)果酒Brandy :白蘭地Fruit bran dy:水果白蘭地Pomace Brandy:果渣白蘭地Grape brandy :葡萄白蘭地Liquor (Liqueur ): 利口酒Gin :金酒(杜松子酒)Rum朗姆酒Cocktail :雞尾酒Vodka:伏特加Whisky

3、 :威士忌Spirit :酒精，烈酒Cogn ac(Fra nee):科尼亞克白蘭地(法)Armag nac(Fra nee):阿馬尼亞克白蘭地(法)Sherry(Spai n):雪莉酒(西班牙)Port(Portuguese):波特酒(葡萄牙)BDX波爾多紅酒第二部分釀酒微生物Yeast :酵母Wild yeast :野生酵母Yeast hulls :酵母菌皮Dry activity yeast:活性干酵母Bacteria :細(xì)菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB):乳酸菌Acetic acid bacteria :醋酸

4、菌Spoilage yeast :敗壞酵母第三部分生理生化過(guò)程Tran spirati on:蒸騰作用Evaporation :蒸發(fā)Photos yn thesis :光合作用Maillard Reaction:麥拉德反應(yīng)Veraison :轉(zhuǎn)色期Saturatio n :飽和Alcoholic ferme ntatio n(AF):酒精發(fā)酵Stuck (Sluggish) Ferme ntation:發(fā)酵停滯Primary Ferme ntati on:前發(fā)酵，主發(fā)酵Secon dary Ferme ntati on;二次發(fā)酵Heteroferme ntatio n:異型發(fā)酵Malolact

5、ic fermentation(MLF):蘋(píng)果酸-乳酸發(fā)酵Malo-Alcohol Fermentation(MAF):蘋(píng)果酸-酒精發(fā)酵Methode Chara ntaise :夏朗德壺式蒸餾法Maceration Carbonique: CO浸漬發(fā)酵Whole bunch fermentation: CO2浸漬發(fā)酵Beaujolasis method :寶祖利釀造法Un areobic ferme ntati on:厭氧發(fā)酵法Thermov in ificati on:熱浸漬釀造法Charmat method :罐式香檳法En zymatic brow ning :酶促褐變Acetific

6、atio n :酸敗Ageing :陳釀Sur lies:帶酒腳陳釀Esterify :酯化Saccharify :糖化Liquefy :溶解、液化Bottle agi ng:瓶?jī)?nèi)陳釀Ameliorati on :原料改良Chaptalizati on:加糖Distillati on:蒸餾:分餾Fracti onal Distillati onRectificati on:精餾Clarificatio n :澄清第四部分葡萄酒釀酒輔料Beto nite :膨潤(rùn)土（皂土）Kieselgur ,diatomite :硅藻土Capsule :膠帽Tin Plat 、Foil :錫箔Pigment :

7、顏料、色素Casein :酪蛋白Pecti n :果膠酶Silica gel :硅膠Gelatin :明膠Isi nglass :魚(yú)膠Egg white :蛋清Albume n:蛋白Blood powder :血粉第五部分理化指標(biāo)Total acid :總酸Titrable acid:滴定酸Residul sugar:殘?zhí)荂arbon dioxide :二氧化碳Sugar-free extract :干浸出物Volatile acid :揮發(fā)酸Sulfur dioxide:二氧化硫Total sulfur dioxide :總二氧化硫Free sulfur dioxide:游離二氧化硫Copp

8、er (Cu):銅Iron (Fe):鐵Potassium :鉀(K)Calcium (Ca):鈣Sodium (Na):鈉第六部分物質(zhì)名詞Methanol :甲醇High Alcohol :高級(jí)醇Polyalcohol :多元醇Ethyl acetate :乙酸乙酯Flavonol :黃酮醇Glycine :甘油Calcium Pectate :果膠酸鈣Ochratoxin :棕曲霉毒素Butanol :丁醇Isobuta nol :正丁醇Gastric Acid:胃酸Propa none:丙酮Acetic Acid :乙酸Formic Acid :甲酸，蟻酸Phospholipids:磷脂

9、Ami no Acid :氨基酸Fatty Acid :脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物Fixed Acid :固定酸Tartaric Acid :酒石酸Malic Acid :蘋(píng)果酸Citric Acid :檸檬酸Lactic Acid :乳酸Succi nic Acid:琥珀酸Sorbic acid :山梨酸Ascorbic acid :抗壞血酸Ben zyl acid :苯甲酸Gallic acid:沒(méi)食子酸Ferulic Acid :阿魏酸Pcoumaric acid :香豆酸Glucose, Dextrose ,Grape Sugar : 葡

10、萄糖Fructose, Fruit Sugar :果糖Cane Sugar, Short Sweete ning:蔗糖Polysaccharides :水解多糖Starch :淀粉Amylase:淀粉酶Foam泡沫Protein :蛋白質(zhì)Mercapta n :硫醇Thiamine :硫胺（VB1）Ammonium Salt :銨鹽Melanoidinen :類(lèi)黑精Glycerol :甘油，丙三醇Copper citrate :檸檬酸銅Copper sulphate :硫酸銅Hydroge n sulphide :硫化氫Oak （barrel） :橡木（桶）Catechins :兒茶酚Low

11、Flavour Threshold:香味閾值Maillard Reaction:美拉德反應(yīng)Volatile Phe nols:揮發(fā)性酚Va ni Ila n :香子蘭Vanillin:香草醛，香蘭素Lin alool :里那醇，沉香醇Geroniol :牻牛兒醇，香茅醇Pyra nic acid :丙酮酸Furan Aldehydes :咲喃醛Eugenol : 丁香酚Guaiacol :愈創(chuàng)木酚Carbohydrate Degradation Products:碳水化合物降解物Cellulose :纖維素Hemicellulose :半纖維素Hemicellulase :半纖維素酶Malto

12、l :落葉松皮素Oak Lactone :橡木內(nèi)酯Hydrolysable Tannins:水解單寧Ellagita nnins:鞣花單寧Proa nthocya nidi n:原花色素Relative Astri nge ncy(RA):相對(duì)澀性Lagic Acid :鞣花酸Polypetide Nitroge n:多肽氮Oxido-reduction Pote ntial:氧化還原電位Con de need Phe nols :聚合多酚Poly-phe nols :多酚PVP( P):聚乙烯(聚)吡咯烷酮Anthocyanin :花青素Alcohol, etha nol :乙醇In ver

13、t Sugar 轉(zhuǎn)化糖Oxyge n:氧氣Ester :酯類(lèi)物質(zhì)Nitrogen :氮?dú)釧roma:果香Virus :病毒Bacteriophage :噬菌體Body:酒體Byproduct :副產(chǎn)物Potassium Bitartrate ( KHT :酒石酸氫鉀Potassium Sorbate :山梨酸鉀Diammonium Phosphate :磷酸氫二銨Potassium Meta-bisulfite (K2S2O5):偏重亞硫酸鉀Tannin :單寧Oak tannins :橡木丹寧Un desired( Excessive )Tannins :劣質(zhì)單寧Desired tannin

14、s :優(yōu)質(zhì)單寧Enzyme:酶Laccase :漆酶Polyphe nol Oxidase(PPO):多酚氧化酶卩-glucosidase :&葡(萄)糖苷酶卩-glucanase :禺葡聚糖酶Mann oprote ins :甘露糖蛋白Lees :酒泥Chateau :酒莊Bulk wine、Raw wine:原酒Hygiene :衛(wèi)生Activated carb on :活性碳Currant :茶蔗子屬植物、無(wú)核小葡萄干Raspberry :木莓、山莓、覆盆子、懸鉤子葡萄酒價(jià)格網(wǎng)整理第七部分：設(shè)備Filtrate（filtratio n）:過(guò)濾Two-way Pump 雙向泵Screw P

15、ump:螺桿泵Cen trifuge :離心機(jī)Distillati on :蒸餾Heat Exchanger :熱交換器Crusher :破碎機(jī)Destemer:除梗機(jī)Presser :壓榨機(jī)Atmosphere Presser :氣囊壓榨機(jī)Screw Presser :連續(xù)壓榨機(jī)Filter :過(guò)濾機(jī)Bottli ng Line灌裝線Plate Filtratio n（filter ）:板框過(guò)濾（機(jī)）Vacuum Filtrati on（filter ）:真空過(guò)濾（機(jī)）Depth Filtrati on（filter ）:深層過(guò)濾（機(jī)）Cross Filtrati on（filter ）:錯(cuò)

16、流過(guò)濾（機(jī)）Membra ne Filtratio n（filter ）:膜過(guò)濾（機(jī)）Sterile Filtrati on（filter ）:除菌過(guò)濾（機(jī)）Pocket Filtrati on（filter ）:袋濾（機(jī)）Rotary Machine :轉(zhuǎn)瓶機(jī)Pomace Draining :出渣Blending :調(diào)配Racking :分離（皮渣、酒腳）Decanting :倒灌（瓶）Remuage 吐渣Fining :下膠Deacidificati on:降酸Pump over :循環(huán)Ski n Con tact :浸皮（漬）Mix colors :調(diào)色Oxidative Agei ng

17、 Method:氧化陳釀法Reduci ng Agei ng Method :還原陳釀法Stabilizati on :穩(wěn)定性Ullage :未盛滿酒的罐（桶）Headspace :頂空NTU濁度Receiv ing bin:接收槽Corkscrew :開(kāi)瓶器Distilli ng Colu mn:蒸餾塔Condenser:冷凝器Heat Exchanger :熱交換器Cork:軟木塞Cellar :酒窖Wine Showroom:葡萄酒陳列室Optical Density（ OD :光密度Metal Crow n Lid :皇冠蓋Blanket :隔氧層Pasteurisatio n :巴斯

18、德殺菌法第八部分：原料、病蟲(chóng)害、農(nóng)藥Grape Nursery :葡萄苗圃Graft :嫁接苗Scion :接穗Seedling :自根苗Disease :病害Botrytis :灰霉病Downy Mildew :霜霉病Powdery Mildew :白粉病Fan Leaf :扇葉病毒病Anthracnose :炭疽病Mild Powder :灰腐病Black Rotte n :黑腐病Noble rot :貴腐病Pearls :皮爾斯病Phylloxera :根瘤蚜Nematode:線蟲(chóng)Bird Damage :鳥(niǎo)害Pest :昆蟲(chóng)Lime Sulphur :石硫合劑Nursery :營(yíng)養(yǎng)缽H

19、erbicide :除草齊UPesticide :殺蟲(chóng)劑Fungicide :真菌齊UBordeaux mixture :波爾多液Microclimate :微氣候Variety :品種Cluster :果穗Rachis :穗軸Scion :接穗Rootstock :砧木Grafti ng :嫁接第九部分：學(xué)科名詞Enology :葡萄酒釀造學(xué)Pomology :果樹(shù)學(xué)Vini ficatio n:葡萄酒釀造法Wine-making :葡萄酒釀造Ampelography :葡萄品種學(xué)Vini culture :葡萄栽培學(xué)Wine Chemistry 葡萄酒化學(xué)En ologist,Wi nem

20、aker :釀酒師Vintage :年份Inoculation(inoculum ):接種(物)MO( material other than grapes):雜物Terpene :萜烯Terpenol :萜烯醇第十部分葡萄酒等級(jí)法國(guó)：:法定產(chǎn)區(qū)葡萄酒:優(yōu)良產(chǎn)區(qū)葡萄酒V.D .P:地區(qū)餐酒:日常餐酒德國(guó)：1. Tafelwei n :日常餐酒；2. Landwein :地區(qū)餐酒；3. Qualitaetswein bestimmter Anbaugebiete:簡(jiǎn)稱(chēng) QbA 優(yōu)質(zhì)葡萄酒；4. Qualitaetswein mit Praedikat:簡(jiǎn)稱(chēng) QmP 特別優(yōu)質(zhì)酒。Qm級(jí)別內(nèi)根據(jù)葡萄

21、不同的成熟度，還可以細(xì)分為6個(gè)等級(jí)：1. Kabi nett :珍藏2. Spatlese :晚收3. Auslese :精選4. Beerenauslese :簡(jiǎn)稱(chēng)BA 顆粒精選5. Trockenbeerenauslese :簡(jiǎn)稱(chēng)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?xún)r(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(lèi)及部分品種一、葡萄分類(lèi)Vitaceae :葡萄科Vine :葡萄樹(shù)American Vine :美洲種葡萄Franco-american :歐美雜

22、交種Hybrid :雜交品種Wild Grape （ Vine ）:野生葡萄Cultivar :栽培品種Wine Grape :釀酒葡萄Table Grape :鮮食葡萄Seedless Grape :無(wú)核（籽）葡萄Grape（Vi ne） Variety:葡萄品種二、紅葡萄品種：Caber net Sauvig non(Fran ce):赤霞珠Caber net Fran c(Fra nee):品麗珠Caber net Gernischt(Fra nee):蛇龍珠Carignan :佳利釀Sin saut(Fra nee):神索Gamay(Franee):佳美Gren ache(Spai n

23、):歌海娜Merlot(Fra nee):梅鹿輒Petit Verdot (Fra nee):味爾多Pi not Noir(Fra nee):黑比諾Ruby Cabernet(America):寶石解百納San giovese(ltaly):桑嬌維塞Syrah(Fra nee):西拉Zi nfan del(America):增芳德Muscat Hamburg :玫瑰香Saperavi ( Former Soviet Union ):晚紅蜜三、白葡萄品種：Aligote(Fra nee):阿里高特Chardonn ey(Fra nee):霞多麗Chenin Bla nc(Fra nee) :白詩(shī)

24、南Trami ner(Germa ny):瓊瑤漿Italia n Riesli ng :貴人香Grey Risli ng:灰雷司令White Riesli ng(Germa ny):白雷司令Muller-Thurgau(germa ny):米勒Muscat Blanc :白麝香Pi not Bla nc(Fra nee:)白品樂(lè)Sauvig non Bla nc(Fra nee):長(zhǎng)相思Selillo n(Fra nee):賽美蓉Silva ner(Germa ny):西萬(wàn)尼Ugni Bla nc(Fra nee):白玉霓Folle Bla nche(Fra nee):白福爾Colombard

25、(Fra nee):鴿籠白Long Yan (China,Changcheng ):龍眼Rkatsiteli( Former Soviet Un io n):白羽四、染色品種：Alica nte Bouschet(Fra nee):紫北塞Yan 73(China,Changyu):煙 73Yan 74(China,Changyu):煙 74第十二部分葡萄酒品嘗Taste :品嘗Clarity :清澈、透明Tran spare nt :透明的Sensation ;感覺(jué)Bitter Flavors :苦味:異味Off-flavor, Off-smell, OdourStemmy果梗味Reducti

26、on Smell :還原味Oxidative Smell :氧化味Harm ony:協(xié)調(diào)性O(shè)dour:氣味Olfactory :嗅覺(jué)的Scent:植物香氣Aroma:果香Bouquet :酒香Body:酒體Perception :感覺(jué)Amber:琥珀色的Ruby:寶石紅色Tawny:黃褐色Violet :紫羅蘭色Pink :紫紅色Brow n:褐色的Round:圓潤(rùn)的Full :完整的、豐滿的Harm onio us:協(xié)調(diào)的Supple :柔順的Soft :柔軟的Smooth:平滑的Mellower :醇美的Lively :充滿活力的Rich :飽滿的，馥郁的Fine :細(xì)膩的Fresh :清

27、新的Well-bala need :平衡良好的Subtle :微妙的,精細(xì)的Velvety :柔軟的、溫和的、柔順的Fragrant :芳香的、香氣幽雅的Flowery :花香的Syrupy :美妙的、甜美的Mellow :甘美的、圓潤(rùn)的、松軟的Luscious :甘美的、芬芳的Tran quil :恬靜的Spicy :辛辣的Tart :尖酸的Harsh， Hard :粗糙的Lighter :清淡的、輕盈的Thin :單薄的Flat :平淡的Unbalaneed :不平衡的Spoiled,Unsound :敗壞的Fuller :濃郁的Vi nous :酒香的Coarse :粗糙的、粗劣的Piq

28、ua nt :開(kāi)胃的、辛辣的Tart :尖酸的、刻薄的Astri nge nt :收斂的、苦澀的Conflict :不和諧的Stale :走味的，沉滯的Dull :呆滯的、無(wú)活力的Sulphur Taste :硫味Hydroge n Sulphide odour:硫化氫味Taste of Lees :酒泥味Mous in ess :鼠臭味Corked Taste,Corki ness,Corky :木塞味ouldy Taste,Musty Taste :霉味Cooked Taste :老化味Resinous :樹(shù)脂味Casky (Woody )Taste :橡木味，木味Smoke Taste

29、:煙熏味Metallic Flavour :金屬味Earthy Taste :泥土味Herbaceous Taste :青草味After Taste :后味第十三部分葡萄酒欣賞與服務(wù)Wine Bar :酒吧Sommelier :斟酒服務(wù)員Label :酒標(biāo)Water Jar :斟酒壺Wine Funnel :斟酒漏斗Decan ter :細(xì)頸玻璃壺Beverage :飲料Soft Drink :軟飲料Tumbler:大酒杯、酒桶Palate :味覺(jué)、鑒賞力Bouquet :香味 Ice-Bucket :冰桶 Fruity :果味的 Subside :沉淀物第十四部分 葡萄酒營(yíng)養(yǎng)物質(zhì)名詞Nutr

30、ition :營(yíng)養(yǎng)素Free Ami no Nitroge n(FAN):游離氨基酸氮Sterol :甾醇Vitamin :維生素Tocopherol : VE,生育酚Thiamine : VB1,硫胺素Flavin :黃素Riboflavin : VB2,核黃素Nicoti nic Acid:煙酸第十五部分葡萄酒分析Determ in ati on :檢測(cè)Titratio n :滴定Dilute :稀釋Litmus Paper :石蕊試紙Reage nt :試劑Goggle :護(hù)目鏡Flask :燒瓶Beaker :燒杯(帶傾口)Distilled Water :蒸餾水Hydrometer :液體比重計(jì)Refractometer :手持糖量?jī)xHigh Performanee Liquid Chromatography （HPLC :高效液相色譜Paper Chromatography :紙層析法Specific Gravity :比重Sodium Hydroxide :氫氧化鈉（NaOHPotassium Hydrogen Phthalate:鄰苯二甲酸氫鉀Phe nolphthalei n :酚酞Pipette :移液管Erle nm eyer Fl