dozen葡萄酒描述专业术语全整理-11P

柔和（

Soft

）口感柔顺，单宁含量少。< /p>

单宁（

Ta nnin

）葡萄皮、籽、藤和橡木桶中含有的酸性物质，红酒中含量较高，单宁会产生收

敛的口感，做为天然的防腐剂，有利于葡萄酒的存储和陈化。

尖酸的（

Tart

< br>）酸度过高引起的尖锐口感。

品种（

Variety)

。

年标（

Vintage

）葡萄采摘和酿制葡萄酒的年份。

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. Tate 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。

Agreable. 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.

涩的、

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。基本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、酒性饱满、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

< br>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 itssuspended 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. < /p>

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.