葡萄酒的感官评价常用术语.pdf

葡萄酒的感官评价常用术语1 Acetic: Tasting term indicating an undesirable vinegary smell. 醋酸的：一个用来表述不愉快酸味的品尝术语。 Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate. 酸的：用于形容葡萄酒的总酸度过高以至于尝起来具有辛辣或酸腐味且在口腔中具有锋利的 边角感。 Acids: Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid. See also volatile acidity. 酸：所有酒中的基本成分。在葡萄和葡萄酒中能找到几种不同的酸。葡萄是少数含有酒石酸 的水果的一种，（酒石酸是酒中主要的酸性物质，同时也是酒的酸度的最重要来源）。除醋酸 外，还有少量的苹果酸，柠檬酸和乳酸。也可参考volatile acidity 挥发性酸. Acrid: Describes a harsh or bitter taste or pungent smell that is due to excess sulfur. 辛辣的：形容一个粗糙或苦的味道又或者是由于过量的硫磺而产生的刺激性气味。 Aftertaste: Sensation left in the mouth after wine is swallowed. A long aftertaste is a sign of a complex, high-quality wine. See also length. 后味：咽下葡萄酒后在口腔里留下的感觉。悠长的后味是复杂、高质量葡萄酒的标志。也可 参考 “length 长度”。 Age-Worthy: Describes the small number of top wines that have sufficient flavor, acidity, alcohol and tannin to gain additional complexity with time in the bottle. Most popular wines are meant to be enjoyed shortly after release and will only diminish with age. 值得陈年的: 形容少数具有充足风味，酸度，酒精和单宁的顶尖葡萄酒可随着在瓶中的陈年 时间而增加其复杂度。大多数流行葡萄酒在上市后短期内就可以饮用且随着年岁的增大而逐 渐衰退。 Aggressive: Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing. 凌厉的：品尝术语，通常指葡萄酒含有高的或过量酸度或单宁。年轻时凌厉的葡萄酒会随着 陈酿而改良。 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。 Alcoholic: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will tas