葡萄酒的感官评价常用术语.

觉。这种性质在香味或回味中相当明显。

Appearance: Refers to

a wine’s clarity, not color. Common descriptors refer to the

reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible

suspended particulates.

外观

:

指葡萄酒的澄清度

,

而非颜色。常用于描述葡萄酒的反射性质< /p>

:

闪耀、清晰

,

那些带有明显悬浮粒子的葡萄酒通常描述为阴暗、阴沉。

Apple, appley: Tasting term used to indicate the lively fruity acidity of a young

white. Bruised apple taste can indicate oxidation, in reds or whites.

苹果味

:

品尝术语

,

用来指年轻白 葡萄酒中含有的活泼的果酸。带腐败气味的苹

果味用在红白葡萄酒中暗指氧化的意思。< /p>

Aroma: Tasting term used to indicate the smells of a wine, particularly those

deriving from the grape and fermentation. See also 'bouquet'.

香气

:

品尝术语

,

用来指 葡萄酒的气味

,

尤其是指从葡萄和发酵中获得的气味。也

可参考

“bouquet

芳香

”

。

Aromatic: Tasting term used to indicate a wine with a positive, agreeable smell.

Also, a class of grapes (e.g. the Muscat family which are particularly fragrant.

芬芳的

:< /p>

品尝术语

,

用来指酒中具有好的

,

使人愉悦的气味。同时也只具有特殊香

味的葡 萄种类

(

如麝香族葡萄品种。

Astringent: Tasting term used to indicate a sharp bitterness. Usually a fault, a wine

may become less astringent with ageing.

涩

(

味的

用来表示一种尖锐苦涩之感的品尝术语。葡萄酒中出现涩味通常被认

为是有缺点的

,

经过陈年之后葡萄酒的涩感 会减弱。

Austere: Tasting term, usually indicating a lack of richness or sweetness.

简朴的

:

品尝 术语

,

通常指葡萄酒缺少丰富度和甜味。

Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.

笨拙的

:

形容葡萄酒的结构差

,

显得笨拙或不均衡。

Backbone: Used to denote those wines that are full-bodied, well-structured and

balanced by a desirable level of acidity.

有主干的

:

用于指 均衡的葡萄酒中具有醇厚感

,

良好结构和一个宜人酸度。

Backward: Used to describe a young wine that is less developed than others of its

type and class from the same vintage.

后进的

:

用于形容 同类以及相同年份的一类葡萄酒中发展较慢的年轻葡萄酒。

Balance: A wine is balanced when its elements are harmonious and no single

element dominates. The

–

acidity and tannin

–

balance the

components

–

sweetness, fruit and alcohol.

平衡

:

当一款葡萄 酒的所有元素和谐共处且没有单一突出的元素就是平衡的。

“

硬

”

成分

-

酸度 和单宁

-

平衡

“

软

”

成分

-

甜度

,

果味和酒精。

Balanced: Tasting term, used to indicate a wine in which all the elements (fruit,

acidity, tannin, etc. are in harmony. < /p>

和谐的

(

均衡的

:

品尝术语

,

用来指一种葡萄酒中的所 有成分

(

果味、酸度、单宁

等处于一种 和谐的状态。

Bead: The tiny bubbles found in sparkling wines; a small, persistent bead is an

indicator of quality.

水珠

:

出现在香槟 酒里面的微小气泡

;

小而持久的水珠是质量的象征。

Beery: Tasting term indicating the malty smell or taste of beer, usually considered a

fault in wine.

啤酒味

:

品尝术语

,

< br>指葡萄酒中含有啤酒的麦芽味或有啤酒味

,

出现在葡萄酒 中通

常被认为是个缺点。

Berry: This term has two meanings. An individual grape is called a berry by

grapegrowers. It also describes the set of fruit flavors found in many wines, which

includes strawberry, raspberry, and blueberry.

浆果

,

浆果味

:

该术语有双重意思。一个单独的葡萄被葡萄种植者称为浆果。 它

同时又是描述在大多数葡萄酒里面发现的一系列水果滋味

,< /p>

包括草莓

,

木莓和蓝莓

< br>等。

Big: Tasting term used to indicate a powerful wine with plenty of fruit and structure

and possibly high alcohol.

宽厚的

:

品尝术语

,

用来形容一款具有丰厚果味和构造

,

且可

能酒精含量高的强健的葡萄酒。

Bite: Tasting term used to indicate a powerful initial sensation of acidity or tannin,

which grabs attention immediately the wine is tasted.

尖刺感

:

< br>品尝术语

,

用来形容一种由酒酸或单宁引起的强烈的最初 感觉

,

入口就能

马上感受到。

Bitter: One of the four basic flavors which can be detected by the tongue. Bitterness

is a fault in excess, but is normally balanced by fruit and sweetness.

< br>苦的

:

舌头能够发现的四种基本味道之一。苦味过重是不 正常的现象

,

但一般能

被果味和甜度所 平衡。

Blackcurrant: Tasting term used to indicate the often pungent aroma of blackcurrant

fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.

黑加仑子味

:

,

用以形容黑加仑子和叶子的刺激性味道

,

在赤霞珠和长相

思葡萄酒中特别明显 。

Blind Tasting: A tasting in which the wines are not identified; often the bottles are

disguised in paper bags. The goal is to reduce tasters’ expectations of specific w ines,

offering a more objective analysis of each wine. In a single-blind tasting, the taster may

know which brand or types of wine are in the flight, but not the order. In a double-blind

tasting, the taster has no information about the wines in the flight.

盲品

:

一次 无法辨别葡萄酒的品尝

;

通常酒瓶是被纸袋包好的。目的是为了 减少

品酒者对特定葡萄酒的预料

,

提供 了一个对每款葡萄酒更为客观的分析。在单一盲

品中

,

品尝者可能知道所品葡萄酒的品牌或类型

,

但却 不知道顺序。在双重盲品中

,

品

尝者对 葡萄酒的信息一无所知。

Blunt: Strong in flavor and often alcoholic, but lacking in aromatic interest and

development on the palate.

生硬的

:

风 味强烈且通常酒精明显

,

但却缺乏果香影响且在

味觉上缺乏发展。

Blush: Also known as rose, this term describes a pink or salmon-colored wine made

from red grapes. The wine may be dry or sweet.

粉 红

:

同时也被称作玫瑰红

,

,

可 能

是干型或甜型的葡萄酒

Body: Tasting term used to indicate the weight of the wine in the mouth.

酒体

:

品尝术语

,

用来指葡萄酒在口中的重量。

Bottle Sickness: A temporary condition characterized by muted or disjointed fruit

flavors. It often occurs immediately after bottling or when wines (usually fragile wines

are shaken in travel. Also called bottle shock.

A few days of rest is the cure.

瓶伤

:

葡萄酒出现的暂时性状况如无生气或果味混乱。通常在装瓶后或者经旅

行震荡< /p>

(

特别是脆弱的葡萄酒后会马上出现。同时也叫做

“

瓶中休克

”

。让其休息几< /p>

天后就会痊愈。

Brawny: Used to describe wines that are hard, intense, tannic and that have raw,

woody flavors. The opposite of elegant.

强壮的

:

用于形容葡萄酒坚硬

,

< br>强烈

,

单宁明鲜且具有生的

,< /p>

木头风味。与优雅相

对。

Briary: Describes young wines with an earthy or stemmy wild berry character.

似石南的

:

形容年轻的葡萄酒带有的泥土味或带茎的野生浆果特 征。

Bright: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.

明亮的、欢快的

:

用于形容新鲜

,

成熟

,

有风味

,

活泼的年轻葡萄酒所带有的 鲜明

集中的滋味。

Brilliant: Term applied to wines, particularly white wines, which are free of any

visible suspended matter and have a sparkling clarity.

闪亮的

:

,

表面

闪闪发亮的澄清特征。

Bouquet: Tasting term used to indicate the smells that develop with ageing.

陈香 、酒香

:

品尝术语

,

< br>用来指随着葡萄酒的陈酿而发展出来的香味。

Browning: Describes a wine's color, and is a sign that a wine is mature and may be

faded. A bad sign in young red (or white wines, but less significant in older wines. Wines

20 to 30 years old may have a brownish edge yet still be enjoyable.

成 褐色的

:

形容一款葡萄酒的颜色

,

并且是一款酒成熟且可能是衰退的迹象。在

年轻的红

(

或白葡萄酒中这是一个不好的迹象

,

但在较老的葡萄酒中则显得不是那么

重要。

20

至

30

年的葡萄酒可能会出现褐色色调但却仍 然可以享受。

Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also

used to describe overripe grapes.

燃烧味

:

形容葡萄酒具有过度的烟熏

,

烤面包或者是烧焦的尖锐 味道。同时也用

于形容过熟的葡萄。

Buttery: Tasting term used to indicate a rich taste or smell of butter, usually in white

wine. Often an indicator that the wine has undergone malolactic fermentation.

黄油般的

:

品尝术语

,

用语指黄油的香浓口感或气味

,

常出现在白葡萄酒中。 这种

味道通常暗示了这款酒曾经进行过苹果乳酸发酵。

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味。

Casky 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

:

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。

Cats pee: Pungent, even aggressive, aroma found particularly in some Sauvignon

Blanc wines.

猫尿味

:

刺激性的甚至侵略性的气味

,

Cedar, cedary: Tasting term used to indicate the spicy smell of cedar wood,

particularly in Cabernet Sauvignon wines.

雪松味

,

雪松似的

:

品尝术语

,

用来指雪松木的香料味道

,

尤其出现在赤霞珠葡萄

酒中。

Chewy: Describes rich, heavy, tannic wines that are full-bodied.

耐嚼的

< br>:

形容丰富

,

沉重

,

单宁明显的浓郁型葡萄酒。

Cigar Box: Another descriptor for a cedary aroma.

雪茄盒味

:

对雪松味的另一种表达。

Clarity: Referring to suspended particulate matter in a wine, clarity is described in

terms of the wine’s reflective quality; brilliant, clear, dull or hazy. A pronounced haziness

may signify spoilage, while brilliant, clear or dull wines are generally sound.

澄清度

:

指在葡萄酒里出现的悬浮粒子物质

,

澄清度用在形容葡萄酒的反射性质

方面

:

< br>闪耀

,

清晰

,

< br>阴暗或模糊。显著的模糊状态可能意味着葡萄酒变坏了

,

而闪耀

,

清

晰或阴暗的葡萄酒通常都是 健康的。

Clean: Fresh on the palate and free of any off-taste. Does not necessarily imply good

quality.

干净的

:

口感新鲜且没有任何不好的味道。不一定意味 着优质。

Cleared: Term applied to a wine which was deposited it is 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。

Chocolate, chocolatey: Tasting term used to indicate a rich, warm chocolate-like

aroma and taste, particularly in red wine.

巧克力味

:

品尝术语

,

用来指一种丰富的、 温暖的像巧克力一样的香味和味道

,

尤

其用于红葡萄酒中。

Closed: Describes wines that are concentrated and have character, yet are shy in

aroma or flavor.

封闭的

:

形容葡萄酒浓郁且有个性

,

但香气或滋味却还没开放出来。

Cloudiness: Lack of clarity to the eye. Fine for old wines with sediment, but it can

be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in

younger wines.

朦胧

:

看起来不够透明。对于带沉淀物的老龄葡萄酒而言无伤 大雅

,

但是对于年

轻葡萄酒而言则可能 是蛋白质不稳定

,

酵母坏死或者瓶中再次发酵的警告信号。

Cloudy: An evident lack of visual clarity. Fine for old wines with sediment, but in

younger wines cloudiness can be a warning signal.

阴沉

:

看起来显著缺乏澄清度。对于带沉淀物的老龄葡萄酒而言无伤大雅

,