葡萄酒中英文术语.docVIP

A? ?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。? ? B??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，表现闪闪发亮的澄清特征。 ??Butyric. Rancid odour of some spoiled wines.? ?坏奶