葡萄酒中英文術(shù)語(yǔ)

1、A Acetic.Term applied to wines which have undergone acetification and to the odour of such wines. 醋酸的：用于描述發(fā)生醋酸化的葡萄酒，以及此類葡萄酒所散發(fā)出的氣味。Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe. 酸：用于描述含有過(guò)量酸的葡萄酒，通常是因?yàn)樵掀咸褯](méi)有完全成熟。 After taste. T

2、ate left in the mouth by wines after they have been tasted.后味：品嘗后葡萄酒留在口中的味道和感覺(jué)。Agreable. Pleasant character of a well-balanced wine. 愜意的：一款平衡良好的葡萄酒所包含的宜人特征。 Amber. Colour of a wine resembling that of amber. 琥珀色：葡萄酒所具有的類似琥珀的顏色。 Astringent. The characteristic flavour of wines which produces an unpleas

3、ant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.澀的、收斂性的：葡萄酒中乙酸乙酯含量過(guò)高時(shí)的典型特征，給口腔帶來(lái)一種不適的化學(xué)刺激感。 Aroma. The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops during maturation and aging.香氣、

4、果香：葡萄酒的氣味?；镜南銡鈦?lái)自葡萄果實(shí)，次級(jí)香氣來(lái)自發(fā)酵過(guò)程，而第三層香氣（酒香）在葡萄酒的成熟與陳釀過(guò)程中發(fā)育。Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats. 果香的：用于描述蘊(yùn)含著極顯著果香的葡萄酒，這些葡萄通常是以果香濃郁的葡萄如各種玫瑰香型的葡萄釀制。 BBlind tasting. Tasting wines of which the origin an

5、d identity are not previously disclosed to the tasters.盲品：不事先告訴品嘗者葡萄酒來(lái)源及身份的品嘗。Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, in particular, to certain polyphenols. 苦的：一種引起口腔持久苦感的不適味道，特別由多酚等物質(zhì)引起。 Body. The character imparted to a wine which is rich in d

6、ry extract, vinous and complete.酒體：提取物豐富、酒性飽滿、完滿的葡萄酒所具有的特征。Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.陳香、酒香：葡萄酒的香氣質(zhì)量，尤其指高檔葡萄酒在陳釀過(guò)程中所獲得的香氣。 Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matte

7、r and have a sparkling clarity 閃亮的：用于描述葡萄酒尤其是白葡萄酒中沒(méi)有任何肉眼可見(jiàn)的懸浮物質(zhì)，表現(xiàn)閃閃發(fā)亮的澄清特征。 Butyric. Rancid odour of some spoiled wines. 壞奶油味的：描述一些破敗葡萄酒所散發(fā)出的腐臭氣味。CCasky taste, woody taste. Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.橡木桶

8、味、木頭味：當(dāng)葡萄酒在新橡木桶或保存不好的橡木桶中存放時(shí)，由容器木料中溶解出的物質(zhì)賦予葡萄酒的味道。Cleared. Term applied to a wine which was deposited itssuspended material and become clear.澄清過(guò)的：用于描述沉淀出其中的懸浮物質(zhì)后變得澄清的葡萄酒。Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Arom

9、a or taste coming from grape crops which are over ripe.烹烤味：當(dāng)葡萄汁或葡萄酒在高溫下加熱，尤其是在與空氣接觸的條件下加熱時(shí)所產(chǎn)生的一種口感。也指來(lái)自過(guò)熟的葡萄的香氣和口感。Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.酒塞味：裝瓶后的葡萄酒由于酒塞低劣或發(fā)霉變質(zhì)而帶上的味道。DDecanter: A special glass bottle, usually glass-stoppered, use

10、d for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma. 醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用于供應(yīng)從原來(lái)的包裝瓶中倒出的葡萄酒，以促進(jìn)對(duì)葡萄酒香氣的欣賞。Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft. 精雅的：用于描述一

11、些優(yōu)質(zhì)葡萄酒的風(fēng)味和果香。精雅的葡萄酒輕盈、平衡良好而柔和。Dull. Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.暗淡的、沉滯的：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見(jiàn)的懸浮物質(zhì)。朦朧的：葡萄酒表現(xiàn)輕微的渾濁。EEarthy taste. Special taste resulting from the type of soil on which t

12、he grapes were grown. 泥土味：由栽培葡萄的土壤類型所賦予葡萄酒的特殊口味。FFine. Term applied to wines of high quality. 細(xì)膩的：用于描述具有高品質(zhì)的葡萄酒。 Flavour. Impression given by must or wine when taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory receptors.風(fēng)味：品嘗對(duì)葡萄汁或葡萄酒的總體印象。既包括味覺(jué)器官所獲得的感受，也包

13、括嗅覺(jué)所獲得的信息。Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.花香的：葡萄酒尤其是年輕葡萄酒中令人聯(lián)想起花朵芬芳的香氣。 Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.燧石般的氣味：某些干葡萄酒的典型氣味，它們以在高硅酸鹽土壤中生長(zhǎng)的葡萄釀制。Fragrance. Term appl

14、ied to a well developed and pleasing aroma. 芬芳：用于描述發(fā)育良好而令人愉悅的果香。Fragrant. Term applied to wines with pronounced and pleasing aroma.芬芳的：用于描述果香顯著宜人的葡萄酒。Fresh. Term applied to wines containing adequate but not excess acidity, which produces a refreshing pleasant sensation. 清新的：用于描述酸度充足而不過(guò)量，從而能賦予飲用者提神的舒

15、適感的葡萄酒。Fruity.1)Young wine having fresh fruit-Like flavour.2) In Australia the term is often applied to wines which are slightly to moderately sweet. 果實(shí)特征明顯的：1）具有果實(shí)般風(fēng)格的年輕葡萄酒。2）在澳大利亞這個(gè)詞常用于指帶有輕微或中等甜味的葡萄酒。 Full. Term applied to a wine complete and well balanced, rich in alcohol and extract. 完整的、豐滿的：用于描

16、述平衡好，酒精含量和提取物含量都較高的葡萄酒。 GGarnet-red.Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.石榴石紅：一些紅葡萄酒經(jīng)過(guò)陳釀后所具有的典型色澤，它類似于珍貴的石榴石的顏色。 Golden colour. A yellow colour, desirable in certain white wines. 金黃色：一種黃色，是某些白葡萄酒悅?cè)诵囊獾念伾?HHard. Term

17、applied to wine which is poorly balanced and in which acidity predominates.硬的、不協(xié)調(diào)的：用于描述葡萄酒的酒體平衡差，酸度居于主導(dǎo)地位 Harmonious. Term applied to wine which is well-balanced. 協(xié)調(diào)的：用于描述酒體平衡良好的葡萄酒。Harsh. Term applied to wines which produce an unpleasant chemical stimulation in the mouth.粗糙的：用于描述在口中產(chǎn)生不適的化學(xué)刺激感的葡萄酒。

18、Herbaceous. Taste of the wine from certain cultivars. Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal. 草本植物的：以某些品種的葡萄生產(chǎn)的葡萄酒的口味特征。乙醇或乙醛所產(chǎn)生的青草般的植物氣息是它的特點(diǎn)。 Hydrogen sulphide odour. Objectionable taste and odour due to the presence of hydrogen sulphide resulting fr

19、om the reduction of sulphur or of sulphur dioxide. 硫化氫味：由于葡萄酒中的硫或二氧化硫被還原成硫化氫，而產(chǎn)生的一種惡劣口感和令人討厭的氣味。LLight. Term applied to a wine low in alcohol, extract and colour but which may be well-balanced. 輕盈的：用于描述酒精和提取物含量較低，顏色較淺的葡萄酒，但這類葡萄酒可能擁有非常好的酒體平衡。Limpid , clear. Term applied to a wine free from suspended

20、matter.清澈的、澄清的：用于描述沒(méi)有懸浮物質(zhì)的葡萄酒。Lively. Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a brilliant colour.充滿活力的：用于描述酸度中等、貯藏性能優(yōu)良的清新型葡萄酒。葡萄酒色澤靈動(dòng)閃亮。 MMellow. The smoothness which quality wines acquire with age.Often associated with richness in extract and glyceri

21、ne.圓熟：優(yōu)質(zhì)葡萄酒經(jīng)多年陳釀而獲得的平順品質(zhì)，經(jīng)常伴隨著提取物豐富和甘油含量高而存在。 Metallic flavour. Unpleasant flavour of some wines heavily contaminated with metals. 金屬味：當(dāng)一些葡萄酒被金屬嚴(yán)重污染時(shí)所帶有的令人不快的風(fēng)味。Mouldy taste, musty taste. Flavour imparted to a wine by mouldy grapes or storage in mouldy casks.霉味：由于葡萄發(fā)霉或貯存在發(fā)霉的酒桶中而使葡萄酒帶上的不良風(fēng)味。 Mousines

22、s. Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection.鼠臭：令人聯(lián)想起老鼠味的惡劣氣味，是由細(xì)菌侵染葡萄酒造成的。NNose. The bouquet and aroma of a wine. A wine has a good nose when it is well developed. 香氣：葡萄酒中酒香和果香的統(tǒng)稱。當(dāng)葡萄酒發(fā)育良好時(shí)具有良好的香氣。OOrange tint. Colour of certain white wines

23、, which appear somewhat orange by reflected light. 橙色色調(diào)：白葡萄酒由于反射陽(yáng)而呈現(xiàn)某種橙色的韻彩。PPale rose. Light tawny colour which some red wines acquire on oxidation 洋蔥皮色：一些紅葡萄酒在氧化過(guò)程中所產(chǎn)生的淺茶色。 Pale wine. A red wine of a pale colour, almost rose. 淡色葡萄酒：顏色淺淡近乎桃紅葡萄酒色的紅葡萄酒。 Pasty, doughy. Term applied to some very heavil

24、y coloured wines rich in dry extract. 漿狀的、糊狀的：用于描述某些顏色非常濃郁，富含干提取物的葡萄酒。 Pharmaceutical taste. Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals.藥味：當(dāng)葡萄貯藏在有味的化學(xué)物質(zhì)附近時(shí)，有時(shí)會(huì)帶上的一種令人不快的雜味。Pricked. Term applied to wines spoiled by acetic acid bacteria. 尖刺感的：用于描述葡萄酒受醋酸菌侵害而變質(zhì)。 Putri

25、d. Term applied to a wine having a foul nauseating odour of organic decomposition.腐爛的：用于描述發(fā)出令人作嘔的有機(jī)物質(zhì)腐朽味的葡萄酒。RRancio taste. A special taste and odour resulting from oxidation and developed during the aging of certain wines. A desirable character in old tawny ports and some other fortified wines.哈味：某

26、些葡萄酒在陳釀過(guò)程中由于氧化而產(chǎn)生的一種特殊的口感和氣味。對(duì)茶色波爾圖酒以及其他一些類型的加強(qiáng)葡萄酒而言這種口感和氣味是人們所期待的特征。Rich. Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine. 飽滿的，馥郁的：用于描述酒精、提取物和甘油含量高，酒體平衡極佳，口感平順的葡萄酒。 Round. The taste impression given by a supple, mellow wine which is not hard and which is full of f

27、inesse. 圓潤(rùn)：柔順圓熟的葡萄酒所帶來(lái)的品嘗感受，這類葡萄酒不生硬，精妙靈巧。 Ruby. Bright red colour of certain wines. Such wines are free from brown or purple tints. 寶石紅：一些葡萄酒所擁有的亮麗的紅色，這類葡萄酒不帶有棕色或紫色的色調(diào)。 SSalty. One of the basic tastes, mainly due to mineral salts. 咸的：一種基本的味道，主要來(lái)自礦物鹽類。 Sensory evaluation. Examination of a wine by th

28、e sense of sights, smell and taste感官評(píng)價(jià)：通過(guò)視覺(jué)、嗅覺(jué)和味覺(jué)評(píng)價(jià)判斷葡萄酒。Smoke taste. The special taste of some wines, usually somewhat harsh and recalling that of smoke. 煙味、煙熏味：一些葡萄酒所具有的特殊味道，通常有些粗糙，令人聯(lián)想起煙塵。 Sour-sweet, sweet-sour. The taste of a wine which contains excess acid and is at the same time sweet. Someti

29、mes due to the presence of mannitol and lactic acid formed by bacteria.酸甜的、甜酸的：當(dāng)甜葡萄酒中含有過(guò)量酸時(shí)的口感，有時(shí)是由于葡萄酒中存在甘露醇和由細(xì)菌產(chǎn)生的乳酸。 Spoiled, unsound. Term applied to wine showing some evidence of spoilage.敗壞的：用于描述表現(xiàn)破敗和病害跡象的葡萄酒。Stained wine. A white wine which has acquired a pink tint through being placed in cas

30、ks which previously held red wine. Wine made from grapes with white juice and coloured skins, containing trace amounts of anthocyanins.染色葡萄酒：由于儲(chǔ)放在原先盛放紅葡萄酒的容器中而浸染了粉色色調(diào)的白葡萄酒。也指以有色葡萄品種生產(chǎn)的白葡萄酒，酒液中帶有極少量的果皮花色素。 Stale. Lack of bouquet and freshness of a wine through too much aeration or infection with film

31、 yeasts. 走味的、沉滯的：由于通風(fēng)過(guò)度或受產(chǎn)膜酵母的侵染，葡萄酒變得缺乏香氣及新鮮爽口感。Subtle. Tasting term applied to aroma or perfume which is fine and delicate. 精妙的：用于描述葡萄酒的香氣細(xì)膩精雅的品嘗術(shù)語(yǔ)。 Sulphur taste. Taste of wine containing excess of SO2. 硫味、二氧化硫味：當(dāng)葡萄酒中含有超量的二氧化硫時(shí)所具有的氣味。 Supple, smooth, soft. Term applied to wines of quality which h

32、ave a fine round texture, and pleasant to drink. 柔順的、平滑的、柔軟的：用于描述結(jié)構(gòu)細(xì)膩圓潤(rùn)、適飲性好的優(yōu)質(zhì)葡萄酒。 TTart. Term applied to wine with high acidity made from grapes not completely rip.酸的、尖酸的：用于描述以未完全成熟的果實(shí)釀制出的高酸度的葡萄酒。 Taste of lees. Unpleasant taste acquired by wines kept for too long on their lees. 酒渣味：由于葡萄酒與酒渣接觸時(shí)間過(guò)長(zhǎng)

33、而帶上的令人不快的味道。 Tastevin, tasting cup. A small shallow cup usually of silver used by a wine waiter for tasting wine.不透明品嘗杯：伺酒師用于品嘗葡萄酒的小而淺的酒杯，通常為銀制。 Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.品嘗：通過(guò)味覺(jué)和嗅覺(jué)器官確定葡萄酒品質(zhì)與風(fēng)格的過(guò)程。Tasting glasses. Glasses o

34、f special shape to enable one to appreciate the flavour of wines. They are used for tasting. 品嘗杯、玻璃品嘗杯：特殊形狀的玻璃酒杯，使品嘗者可以更好地欣賞葡萄酒的風(fēng)味，專門用于品酒。Thin. Term applied to a wine deficient in alcohol, extract and colour, which lacks of body. 單薄的：用于描述缺乏酒精含量、提取物和顏色，缺乏體量的葡萄酒。Turbid, cloudy. Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.渾濁的：用于描述存在大量的膠狀物或懸浮顆粒而顯得不澄清的葡萄酒。 UUnbalanced. Term applied to a wine ini which the various components are not in harmonious proportions.不平