true是什么意思葡萄酒的感观评价常用术语(图)

葡萄酒的感观评价常用术语

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葡萄酒的感观评价常用术语

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2006-4-3 11:49:00

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:Acetic.

Term applied to wines which have undergone acetification and

to the odour of such wines.

醋酸的：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所

散发出的气味。

Acid. Term applied to a wine containing an excessive amount of

acid, usually a wine made from grapes not completely ripe.

酸：用于描述含有过量酸 的葡萄酒，通常是因为原料葡萄没

有完全成熟。

After taste. Tastes left in the mouth by wines after they have

been tasted.

后味：品尝后葡萄酒留在口中的味道和感觉。

Agreeable. Pleasant character of a well-balanced wine.

惬意的：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：葡萄酒所具有的类似琥珀的颜色。

Astringent. The characteristic flavour of wines which produces

an unpleasant chemical stimulus in the mouth, due to an

excessive level of ethyl acetate.

收敛性的：

葡萄酒中乙酸乙酯含量过高时的 典型特征，

给口腔带来一种不适的化学刺激感。

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.

香气、果香：葡萄酒的 气味。主要的香气来自葡萄果实，次

级香气来自发酵过程，而第三层香气（酒香）在葡萄 酒的成

熟与陈酿过程中发育。

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：用于描述蕴含着极 显著果香的葡萄酒，这些葡萄通

常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。

Blind tasting. Tasting wines of which the origin and identity are

not previously disclosed to the tasters.

盲品：不事先告诉品尝者葡萄酒来源及身份的品尝。

Bitter. Taste that causes an unpleasant and persistent sensation

of acridity in the mouth due, in particular, to certain

polyphenols.

苦的：一种引起口腔持久苦感的不 适味道，特别由多酚等物

质引起。

Body. The character imparted to a wine which is rich in dry

extract, vinous and complete.

酒体：

提取物丰富、

完满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.

陈香、酒香：葡萄酒的香气质量，尤 其指高档葡萄酒在陈酿

过程中所获得的香气。

Brilliant. Term applied to wines, particularly white wines, which

are free of any visible suspended matter and have a sparkling

clarity.

闪亮的：用于描述葡 萄酒尤其是白葡萄酒中没有任何肉眼可

见的悬浮物质，表现闪闪发亮的澄清特征。

Butyric. Rancid odour of some spoiled wines.

坏奶油味的：描述一些破败葡萄酒所散发出的腐臭气味。

Casky taste, woody taste. Taste imparted to wines during storage

in new or badly kept casks, by substances extracted from the

wood of the containers.

橡木桶味、木头味：当葡萄酒在新橡木桶或保存不好的橡木

桶中存放时，由容器木料中溶 解出的物质赋予葡萄酒的味

道。

Cleared. Term applied to a wine which was deposited its

suspended material and become clear.

澄清过的：用于描述沉淀出其中的悬浮物质后变 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.

Aroma or taste coming from grape crops which are over ripe.

烹烤味：当葡萄汁或葡萄酒在高温下加热，尤其是在与空气

接触 的条件下加热时所产生的一种口感。也指来自过熟的葡

萄的香气和口感。

Corked taste, corkiness, corky. Taste imparted to bottled wines

by defective or mouldy corks.

酒塞味：装瓶后的葡萄酒由 于酒塞低劣或发霉变质而带上的

味道。

Decanter. A special glass bottle, usually glass-stoppered, used

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，用于供应从原来

的包装瓶中倒出的葡萄酒， 以促进对葡萄酒香气的欣赏。

Delicate. Term applied to the flavour and aroma of some fine

wines. A delicate wine is light, well- balanced and soft.

精雅的：用于描述一些优质葡萄酒的风味和果 香。精雅的葡

萄酒轻盈、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、沉滞 的：葡萄酒中含有明显的胶状薄雾，但不存在

肉眼可见的悬浮物质。朦胧的：葡萄酒表现 轻微的浑浊。

Earthy taste. Special taste resulting from the type of soil on

which the grapes were grown.

泥土味：由栽培葡萄的土壤类型所赋予葡萄酒的特殊口味。

Fine. Term applied to wines of high quality.

细腻的：用于描述具有高品质的葡萄酒。

Flavour. Impression given wine taken into the mouth. Includes

sensations gained by the taste organs and also by the olfactory

receptors.

风味：品尝对葡 萄汁或葡萄酒的总体印象。既包括味觉器官

所获得的感受，也包括嗅觉所获得的信息。< /p>

Flowery. Aroma of a wine which suggests the perfume of a

flower, especially in young wines.

花香的：葡萄酒尤其是年轻 葡萄酒中令人联想起花朵芬芳的

香气。

Flinty odour. A characteristic odour taste of some dry wines

made from grapes grown on certain siliceous soils.

燧石般的气味：某些干葡萄酒的典型气味，它们以在高硅酸

盐土壤中生长的葡萄酿制 。

Fragrance. Term applied to a well developed and pleasing

aroma.

芬芳：用于描述发育良好而令人愉悦的果香。

Fragrant. Term applied to wines with pronounced and pleasing

aroma.

芬芳的：用于描述果香显著宜人的葡萄酒。

Fresh. Term applied to wines containing adequate but not excess

acidity, which produces a refreshing pleasant sensation.

< br>清新的：用于描述酸度充足而不过量，从而能赋予饮用者提

神的舒适感的葡萄酒。

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.

果实特征明显的：

1

） 具有果实般风格的年轻葡萄酒。

2

）在

澳大利亚这个词常用于指带有轻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、丰满的：用于描述平衡好，酒精含量和提取物含量