葡萄酒英语
各种“酒”的纯正英语表达知多少?
各种“酒”的纯正英语表达知多少?绝大多数学员都知道,“red wine”表示“红酒”,把“red”换成“white”(即white wine),绝大多数学员便脱口而出“白酒”。
可事实上,它指的是“白葡萄酒”。
其实还是对wine的意思没有把握准确。
那么,我们一起来看看“wine”的真正含义吧。
wine: an alcoholic drink made from the juice of grapes that has been left to ferment. It can also refer to alcoholic drinks made from other fruits or vegetables other than grapes.因此,“wine”所指的是“葡萄酒”或者“果酒”,这跟我们中国的白酒还是有很大差异的。
那么中国的白酒,到底应该怎么说呢?首先要弄清楚的是,白酒是蒸馏酒,也是烈酒,所以我们可以用“Chinese spirits”来表示(spirit: a strong alcoholic drink烈酒);同时,我们同样也可以直接音译过来,说成“Chinese baijiu”,“one kind of distilled liquors in China”。
说到这,我们继续说一说英语当中与“酒”有关的表达:刚刚提到“wine”,其实除了表示酒的意思之外,还可以表示“酒红色,紫红色,深红色”,例如,我们可以说:a wine jacket 酒红色夹克;同时,“wine”这个词也可当动词用,比如我们经常要去餐馆大吃大喝或者用酒宴款待某人时,我们就可以说”wine and dine sb“,如:The firm spent thousands wining and dining potential clients. (这家公司成千上万地花费在大摆酒宴款待潜在客户上。
)“beer”大家都知道指的是啤酒,但是啤酒也分了“light beer”和“dark beer”,但这可不是指啤酒颜色的深浅,而是指啤酒酒精浓度的高低,我们经常所说的“黑啤”,可以用“stout”这个词来表示。
酒类的英语表达
酒类的英语表达酒类的英语表达wine酒(尤指葡萄酒;果子酒;药酒),使人振作[沉醉]的东西a barrel [bottle,glass] of wine一桶[瓶,杯]葡萄酒green wine新酒maotai wine茅台酒strong wine烈酒wine vt.请...喝酒; 用葡萄酒招待wine and dine someone热烈款待某人We were wined and dined at the firm's expense.公司以酒宴款待我们。
Wine vi.饮酒adj.深红色的wine acid【化】酒石酸Winebag [`waInbA^] n.装酒的皮囊[俚]酒量大的人;酒鬼winebibber n. 酒鬼winebottle [`waIn9bCtl] n.酒瓶winebowl [`waInbEJl] n. (=wine-cup) 大酒杯;酒碗;酒癖wine-colo(u)red adj.深红色的wineglass [5waIn^lB:s]n.酒杯winegrower [`waIn9^rEJE(r)] n. 种葡萄并酿酒的人winehouse [`waInhaJs] n.酒馆winepress [5waInpres] n.榨酒机wineshop [`waInFCp]n. 酒馆wine skin 酒囊;纵饮者winetaster n.品酒人、品酒用的小酒杯winevault n.酒窖酒店,酒吧间-nishwine adj.wineless adj.无酒的Good wine needs no bush.[谚]酒好客自来;货好不用广告。
in wine醉醺醺地, 有酒意new wine in old bottles旧瓶装新酒,旧形式适应不了新内容take wine with sb.和某人举杯互相祝酒When wine is in, wit[truth] is out.[谚]酒醉智昏。
关于葡萄酒的英语作文高中
关于葡萄酒的高中英语作文1Wine, a beverage that has charmed humanity for centuries, holds a captivating story in its making. Let's explore the enchanting process of wine production.The journey begins with the meticulous picking of grapes. In renowned vineyards of France, like Château Margaux, only the ripest and healthiest grapes are handpicked. This selection process is crucial as it determines the quality of the final product.Once picked, the grapes undergo the pressing stage. Here, modern techniques and traditional methods combine to extract the precious juice. The pressure applied is carefully controlled to ensure maximum flavor and aroma retention.The most magical part is the fermentation process. In the cellars of these prestigious châteaux, natural yeasts work their wonders. The juice is transformed into wine as sugars are converted into alcohol and carbon dioxide. This process requires precise temperature and humidity control to achieve the desired taste and texture.During fermentation, winemakers constantly monitor and adjust the conditions. They use their expertise and experience to judge when the wine has reached its peak.After fermentation, the wine is aged in oak barrels, adding complexity and depth to its flavor. Finally, it is bottled and ready to be savored by wine enthusiasts around the world.The making of wine is not just a process but an art that combines nature's bounty with human craftsmanship, creating a liquid masterpiece that brings joy and pleasure to our lives.2Wine, a beverage that has charmed people for centuries, comes in various types, each with its unique characteristics. Red wine, known for its deep and rich color, often presents a bold and complex flavor profile. It may offer hints of dark fruits like blackberry and plum, along with spices and oak. The aroma is usually intense and long-lasting.White wine, on the contrary, has a lighter and more delicate hue. Its taste can range from crisp and refreshing, with notes of citrus and green apple, to more full-bodied and buttery, depending on the grape variety and production method. The fragrance is often floral and fruity.Rosé wine, with its charming pink color, strikes a balance between the robustness of red wine and the delicacy of white wine. It typically has a fresh and fruity flavor, combining elements of both red and white grapes. The scent is sweet and inviting.Different countries have their representative wine types. In France, Bordeaux and Burgundy wines are renowned worldwide. Italian wines likeChianti and Barolo are highly appreciated for their quality and character. From Australia, Shiraz wines are popular for their strength and depth.In conclusion, the world of wine is a vast and fascinating one, offering a diverse range of experiences for wine enthusiasts to explore and enjoy.3Wine tasting is an art that requires a delicate combination of senses and knowledge. To truly appreciate a fine wine, one needs to master several key steps.First, observing the color is of great significance. A good wine often presents a rich and lustrous hue. For instance, a young red wine might have a purplish tint, while an aged one could show a brick-red color.Next, the aroma is a crucial aspect. Gently swirl the wine in the glass and bring your nose close. You might detect a variety of scents, such as fruity notes like blackberry or cherry, or perhaps floral or spicy undertones.Then comes the tasting part. Take a small sip and let it roll around your mouth. Notice the texture, whether it is smooth or tannic. The flavors could range from sweet to dry, and the aftertaste can linger for a long time.I remember my first wine-tasting experience. I was nervous yet excited. The wine I chose was a medium-bodied red. When I observed its color, it was a deep ruby. The aroma was a blend of ripe plums and vanilla. And when I tasted it, the smoothness and the complex flavors truly amazed me.In conclusion, wine tasting is not just about drinking, but a journey of exploration and discovery through the senses. It allows us to appreciate the craftsmanship and nature's gifts encapsulated in each bottle of wine.4Wine, a drink that has fascinated humanity for centuries, has a complex relationship with our health. Moderate consumption of wine has been associated with certain benefits. For instance, studies have shown that red wine, in particular, contains antioxidants such as resveratrol, which may have positive effects on heart health. It has been suggested that these antioxidants can help reduce the risk of cardiovascular diseases by improving blood circulation and lowering cholesterol levels.However, it is crucial to note that excessive consumption of wine can lead to a plethora of detrimental effects on health. Research indicates that heavy drinking can cause liver damage, increase the risk of developing certain cancers, and contribute to problems with mental health such as depression and anxiety. Moreover, it can have adverse impacts on the nervous system and lead to impaired coordination and memory loss.In conclusion, while moderate intake of wine may offer some potential health advantages, it is essential to consume it in moderation. Being aware of the boundaries and understanding the potential harms of overindulgence is crucial for maintaining a healthy lifestyle. We should approach the consumption of wine with caution and responsibility,enjoying its pleasures without compromising our well-being.5Wine, a drink that has held a significant place in social and cultural contexts for centuries, plays a multifaceted role in various occasions. In gatherings, it serves as a catalyst for enhancing the convivial atmosphere. The clinking of glasses and the shared sips create a sense of unity and celebration among friends and family. At business banquets, wine becomes a symbol of sophistication and courtesy. It helps break the ice, facilitating conversations and building rapport among the attendees.The history of wine in Western culture is rich and profound. It dates back to ancient times when it was not merely a beverage but an integral part of religious ceremonies and communal feasts. Over the years, winemaking techniques have evolved, and different regions have developed their unique styles and varieties, each carrying the essence of their local terroir and traditions.Wine also holds cultural significance as it is often associated with art, literature, and music. It has inspired countless poets and painters to capture its essence and allure in their works. Moreover, wine tastings and wine tourism have emerged as popular activities, allowing people to explore vineyards and deepen their understanding of the winemaking process.In conclusion, wine is more than just a drink; it is a social and cultural ambassador that connects people, enriches experiences, and preserves theheritage of generations past.。
英语演讲 主题 :葡萄酒
The main part of wine
Glucose (葡萄糖)
(75~150g/L) Fructose(果糖)(75~150g/L) Tartaric acid(酒石酸) (2~10g/L) amino acid(氨基酸) (0.2~2.5g/L) Five carbon candy , ammonia ion , pectin , proteide , vitamin of a small amount(少量的五碳 糖、氨离子、果胶、蛋白质、维 生素)
Ice wine(冰葡萄酒)
And then the grape put off spirit is collected , is think that the air temperature is lower than- 7 ~C , is make a grape keep certain time on the tree body , freeze, the spirit collects , as well as icing the wine oppressing and exploiting , leading to with this Grape Juice. 将葡萄推迟采收,当气温低于-7℃,使葡萄在树体上保持一定时间,
适量饮用葡萄酒对人体健康有益,可以保护血管,防 止动脉硬化,降萄酒
1, The famous patriotic overseas leads Zhang Bi scholar Sir to encourage the country fond dream for realizing "industry in 1892,company who invests in 3 million liang of silver successively having established "Zhang Yu in Yan Tai City brewing wine"Chinese wine industrialization prelude pulls open from this. 1、1892年,著名的爱国侨领张弼士先生为了实现"实业兴邦"的 梦想,先后投资300万两白银在烟台创办了"张裕酿酒公司", 中国葡萄酒工业化的序幕由此拉开。 Arrive at 2008 , enter world wine liquor job former final 20 , become the famous wine of international association of enterprises. 到2008年,进入世界葡萄酒酒业前20强,成为国际著名的葡 萄酒企业集团。
葡萄酒专业英语词汇(很全的)
葡萄酒专业词汇第一部分葡萄酒分类Dry red wine:干红葡萄酒Semi-dry wine:半干葡萄酒Dry white wine:干白葡萄酒Rose wine :桃红葡萄酒Sweet wine :甜型葡萄酒Semi-sweet wine :半甜葡萄酒Still wine :静止葡萄酒Sparkling w ine :起泡葡萄酒 Claret :新鲜桃红葡萄酒(波尔多产)Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒 Brut wine :天然葡萄酒 Carbonated wine :加气起泡葡萄酒 Appetizer wine( Aperitif) :开胃葡萄酒 Table wine:佐餐葡萄酒 Dessert wine:餐后葡萄酒Champagne :香槟酒 V e rmo uth :味美思 Beaujolasis :宝祖利酒 Mistelle :密甜尔 Wine Cooler :清爽酒Cider :苹果酒Brandy:白兰地Fruit brandy :水果白兰地Pomace Brandy:果渣白兰地 Grape brandy :葡萄白兰地 Liquor (Liqueur ):利口酒 Gin:金酒(杜松子酒)Rum:朗姆酒Cocktail:鸡尾酒Vo d ka:伏特加Whisky:威士忌Spirit:酒精,烈酒 Cognac(France) :科尼亚克白兰地(法)Armagnac(France) :阿马尼亚克白兰地(法) Sherry(Spain) :雪莉酒(西班牙)Port(Portuguese) :波特酒(葡萄牙)BDX:波尔多红酒第二部分酿酒微生物Y e a st:酵母Wild yeast:野生酵母Y e ast hulls:酵母菌皮Dry activity yeas:t活性干酵母Bacteria :细菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB) :乳酸菌Acetic acid bacteria :醋酸菌 Spoilage yeast :败坏酵母第三部分生理生化过程Transpiration :蒸腾作用 Evaporation :蒸发Photosynthesis :光合作用 Maillard Reaction :麦拉德反应Veraison :转色期Saturation :饱和Alcoholic fermentation(AF) :酒精发酵 Stuck (Sluggish) Fermentation :发酵停滞 Primary Fermentation :前发酵,主发酵Secondary Fermentation ;二次发酵Heterofermentation :异型发酵 Malolactic fermentation(MLF) :苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF) :苹果酸-酒精发酵Methode Charantaise :夏朗德壶式蒸馏法 Maceration Carbonique :CO2 浸渍发酵Whole bunch fermentation :CO2 浸渍发酵 Beaujolasis method :宝祖利酿造法Unareobic fermentation :厌氧发酵法Thermovinification :热浸渍酿造法Charmat method :罐式香槟法Enzymatic browning :酶促褐变Acetification:酸败Ageing :陈酿Sur lies :带酒脚陈酿Esterify:酯化Saccharify :糖化Liquefy:溶解、液化Bo t t le ageing :瓶内陈酿 Amelioration :原料改良Chaptalization :加糖Distillation :蒸馏Fractional Distillation :分馏Rectification :精馏 Clarification:澄清第四部分葡萄酒酿酒辅料Betonite :膨润土(皂土) Kieselgur ,diatomite :硅藻土Capsule :胶帽Tin Plat 、Foil:锡箔Pigment :颜料、色素Casein:酪蛋白Pectin :果胶酶Silica gel :硅胶Gelatin :明胶 Isinglass :鱼胶 Egg w hite :蛋清 Albumen :蛋白 Blood p owder :血粉第五部分理化指标Total acid :总酸Titrable acid :滴定酸Residul sugar :残糖Carbon dioxide :二氧化碳Sugar-free extract :干浸出物 Volatile acid :挥发酸Sulfur dioxide :二氧化硫Total sulfur dioxide :总二氧化硫Free sulfur dioxide :游离二氧化硫Copper(Cu):铜 Iron (Fe):铁 Potassium :钾( K) Calcium (Ca):钙 Sodium (Na):钠第六部分物质名词Methanol :甲醇High Alcohol :高级醇Polyalcohol :多元醇 Ethyl acetate :乙酸乙酯Flavonol :黄酮醇Glycine :甘油CalciumPectate :果胶酸钙Ochratoxin :棕曲霉毒素Butanol :丁醇Isobutanol :正丁醇Gastric Acid:胃酸Propanone :丙酮Acetic Acid :乙酸 Formic Acid :甲酸,蚁酸 Phospholipids :磷脂Amino Acid :氨基酸Fa t t y Acid :脂肪酸 Carbonic Acid :碳酸Carbohydrate :碳水化合物Fixed Acid :固定酸Tartaric Acid :酒石酸 Malic Acid :苹果酸Citric Acid :柠檬酸 L a ctic Acid :乳酸Succinic Acid :琥珀酸 Sorbic acid :山梨酸 Ascorbic acid :抗坏血酸 Benzyl acid :苯甲酸Gallic acid :没食子酸Ferulic Acid :阿魏酸Pcoumaric acid :香豆酸 Glucose, Dextrose ,Grape Sugar :葡萄糖 Fructose, Fruit Sugar :果糖 Cane Sugar, Short Sweetening :蔗糖Polysaccharides :水解多糖 Starch :淀粉Amylase :淀粉酶 Foam :泡沫Protein :蛋白质Mercaptan :硫醇 Thiamine :硫胺(VB1)Ammonium Salt :铵盐Melanoidinen :类黑精 Glycerol :甘油,丙三醇 Copper citrate :柠檬酸铜 Copper sulphate :硫酸铜 Hydrogen sulphide :硫化氢Oak (barrel) :橡木(桶)Catechins :儿茶酚Low Flavour Threshold :香味阈值Maillard Reaction :美拉德反应Volatile Phenols :挥发性酚Vanillan :香子兰Vanillin :香草醛,香兰素 Linalool :里那醇,沉香醇 Geroniol :牻牛儿醇,香茅醇 Pyranic acid :丙酮酸 Furan Aldehydes :呋喃醛Eugenol :丁香酚Guaiacol :愈创木酚Carbohydrate Degradation Products :碳水化合物降解物Cellulose :纤维素Hemicellulose :半纤维素 Hemicellulase :半纤维素酶Maltol :落叶松皮素Oak Lactone :橡木内酯 Hydrolysable Tannins :水解单宁Ellagitannins :鞣花单宁Proanthocyanidin :原花色素Relative Astringency(RA) :相对涩性L a gic Acid :鞣花酸Polypetide Nitrogen :多肽氮Oxido-reduction Potential :氧化还原电位Co nd e nce d Phe no ls:聚合多酚Po ly-p he no ls:多酚PVP(P):聚乙烯(聚)吡咯烷酮Anthocyanin :花青素Alcohol, ethanol :乙醇Invert Sugar 转化糖Oxygen :氧气Ester :酯类物质Nitrogen :氮气Aroma :果香Virus :病毒Bacteriophage:噬菌体Body:酒体Byproduct:副产物Po ta s s ium B itartrate(KHT):酒石酸氢钾 Pota s s ium Sorbate :山梨酸钾Diammonium Phosphate :磷酸氢二铵Pota s s ium Meta-bisulfite (K2S2O5) :偏重亚硫酸钾Tannin :单宁 Oak tannins :橡木丹宁Undesired(Excessive)Ta n n in s:劣质单宁De sire d t ann ins:优质单宁Enzyme:酶 Laccase:漆酶 Polyphenol Oxidase(PPO) :多酚氧化酶β-glucosidase :β-葡(萄)糖苷酶β-glucanase :β-葡聚糖酶Mannoproteins :甘露糖蛋白Lees:酒泥Chateau :酒庄Bulk wine 、Raw wine :原酒Hygiene :卫生Activated c arbon :活性碳 Currant :茶蔗子属植物、无核小葡萄干 Raspberry:木莓、山莓、覆盆子、悬钩子第七部分:设备Filtrate(filtration) :过滤Two-way Pump :双向泵Screw Pump :螺杆泵Centrifuge :离心机 Distillation :蒸馏Heat Exchanger :热交换器Crusher :破碎机Destemer :除梗机 Presser :压榨机 Atmosphere Pre s s er :气囊压榨机 Screw Pre s s er :连续压榨机Filter:过滤机Bo t t ling Lin e:灌装线Plate Filtra tion(filter):板框过滤(机)Vacuu mFilt ra tio n(filter):真空过滤(机)De p th Filtratio n(filter):深层过滤(机)Cro s s Filtratio n(filter):错流过滤(机)Membrane Filtration(filter):膜过滤(机)Ste rile Filtratio n(filter):除菌过滤(机)Poc ke t Filtration(filter):袋滤(机)Rotary Machine :转瓶机Pomace Draining :出渣 Blending :调配 Racking :分离(皮渣、酒脚)Decanting :倒灌(瓶)Remuage :吐渣Fining :下胶Deacidification :降酸Pump over :循环Skin Contact :浸皮(渍)Mix colors:调色Oxidative AgeingMethod :氧化陈酿法Reducing Ageing Method :还原陈酿法Stabilization :稳定性Ullage :未盛满酒的罐(桶)Headspace :顶空NTU :浊度Receiving bin :接收槽Corkscrew :开瓶器 Distilling Column :蒸馏塔 Condenser :冷凝器 Heat Exchanger :热交换器 Cork :软木塞 Cellar :酒窖Wine Showroom :葡萄酒陈列室Optical Density (OD):光密度Me tal Cro wn Lid:皇冠盖Blanke t:隔氧层Pasteu risa tio n:巴斯德杀菌法第八部分:原料、病虫害、农药Grape Nursery :葡萄苗圃 Graft:嫁接苗Scion :接穗Seedling :自根苗 Disease :病害Botrytis:灰霉病Downy Mildew:霜霉病Powdery Mildew:白粉病Fan Le a f:扇叶病毒病 Anthracnose :炭疽病 Mild P owder :灰腐病 Black Ro t t en :黑腐病Noble rot :贵腐病 Pearls :皮尔斯病 Phylloxera :根瘤蚜 Nematode :线虫 Bird Damage :鸟害 Pest :昆虫Lime Sulphur :石硫合剂 Nursery :营养钵 Herbicide :除草剂Pesticide :杀虫剂Fungicide :真菌剂 Bordeaux mixture :波尔多液 Microclimate :微气候 Variety :品种 Cluster :果穗 Rachis :穗轴 Scion :接穗 Rootstock :砧木Grafting:嫁接第九部分:学科名词Enology :葡萄酒酿造学Pomology :果树学Vinification :葡萄酒酿造法Wine-making :葡萄酒酿造 Ampelography :葡萄品种学Viniculture :葡萄栽培学Wine Chemistry 葡萄酒化学 Enologist,Winemaker :酿酒师 Vintage :年份 Inoculation (inoculum):接种(物)MOG(ma te rial o the r than g rap e s):杂物Te rp e n e:萜烯Terpenol :萜烯醇第十部分葡萄酒等级法国:A.O.C :法定产区葡萄酒 V.D.Q.S :优良产区葡萄酒 V.D.P:地区餐酒 V.D.T:日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类 Vitaceae :葡萄科 Vine :葡萄树 American Vine :美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种Wild Grape(Vine):野生葡萄Cultivar :栽培品种Wine Grape :酿酒葡萄Table G rape :鲜食葡萄Seedless Grape :无核(籽)葡萄Grape(Vine) Variety :葡萄品种二、红葡萄品种: Cabernet Sauvignon(France) :赤霞珠 Cabernet Franc(France) :品丽珠Cabernet Gernischt(France) :蛇龙珠 Carignan :佳利酿 Sinsaut(France) :神索Gamay(France) :佳美Grenache(Spain) :歌海娜 Merlot(France) :梅鹿辄 Petit Verdot (France) :味尔多 Pinot Noir(France) :黑比诺Ruby Cabernet(America) :宝石解百纳 Sangiovese(Italy) :桑娇维塞Syrah(France) :西拉Zinfandel(America) :增芳德Muscat Hamburg:玫瑰香Saperavi(Former Soviet Union):晚红蜜三、白葡萄品种:Aligote(France) :阿里高特Chardonney(France) :霞多丽Chenin Blanc(France) :白诗南 Traminer(Germany) :琼瑶浆 Italian Riesling :贵人香Grey Risling :灰雷司令White Riesling(Germany) :白雷司令Muller-Thurgau(germany) :米勒Muscat Blanc :白麝香Pinot Blanc(France :)白品乐Sauvignon Blanc(France) :长相思 Selillon(France) :赛美蓉Silvaner(Germany) :西万尼 Ugni Blanc(France) :白玉霓 Folle Blanche(France) :白福尔Colombard(France) :鸽笼白 LongY a n(China,Changcheng ):龙眼Rkatsiteli (Former Soviet Union):白羽四、染色品种:Alicante Bouschet(France):紫北塞Y an 73(China,Changyu) :烟73 Y an 74(China,Changyu) :烟 74第十二部分葡萄酒品尝Taste :品尝Clarity :清澈、透明Transparent :透明的Sensation ;感觉Bitter Flavors :苦味Off-flavor, Off-smell, Odour :异味Stemmy :果梗味 Reduction Smell :还原味Oxidative S mell :氧化味Harmony :协调性Odour :气味Olfactory:嗅觉的Scent:植物香气Aroma :果香Bouquet :酒香Body :酒体Perception :感觉Amber:琥珀色的Ruby:宝石红色Tawny :黄褐色Violet:紫罗兰色Pink:紫红色Brown :褐色的 Round :圆润的Full:完整的、丰满的 Harmonious :协调的Supple :柔顺的Soft :柔软的Smooth :平滑的Mellower :醇美的Lively :充满活力的Rich :饱满的,馥郁的Fine :细腻的 Fresh :清新的 Well-balanced :平衡良好的Subtle :微妙的, 精细的Velvety :柔软的、温和的、柔顺的Fragrant :芳香的、香气幽雅的Flowery:花香的Syrupy :美妙的、甜美的 Mellow :甘美的、圆润的、松软的 Luscious :甘美的、芬芳的Tranquil :恬静的 Spicy :辛辣的Tart :尖酸的Harsh,Hard :粗糙的Lighter :清淡的、轻盈的 Thin :单薄的Flat:平淡的 Unbalanced :不平衡的 Spoiled,Unsound :败坏的Fuller :浓郁的Vinous :酒香的 Coarse :粗糙的、粗劣的Piquant :开胃的、辛辣的Tart :尖酸的、刻薄的Astringent :收敛的、苦涩的Conflict :不和谐的Stale :走味的,沉滞的Dull :呆滞的、无活力的Sulphur Taste :硫味Hydrogen Sulphide odour :硫化氢味 Taste of Lees :酒泥味Mousiness :鼠臭味Corked Taste,Corkiness,Corky :木塞味 ouldy Taste,Musty Taste :霉味Cooked T aste :老化味Resinous :树脂味Casky (Woody )Taste :橡木味,木味Smoke Taste :烟熏味Metallic Flavour :金属味 Earthy Taste :泥土味Herbaceous Taste :青草味 After Taste :后味第十三部分葡萄酒欣赏与服务Wine Bar:酒吧Sommelier:斟酒服务员Label:酒标Water Ja:r斟酒壶Wine Funnel:斟酒漏斗Decanter:细颈玻璃壶Beverage:饮料Soft Drink:软饮料Tu m b le r:大酒杯、酒桶Palate :味觉、鉴赏力Bouquet :香味Ice-Bucket :冰桶Fruity :果味的Subside :沉淀物第十四部分葡萄酒营养物质名词Nutrition :营养素Free Amino Nitrogen(FAN) :游离氨基酸氮Sterol :甾醇Vitamin :维生素 Tocopherol :VE ,生育酚 Thiamine :VB1 ,硫胺素 Flavin :黄素Riboflavin :VB2,核黄素 Nicotinic Acid :烟酸第十五部分葡萄酒分析Determination :检测 Titration :滴定 Dilute :稀释 Litmus Paper :石蕊试纸Reagent :试剂Goggle :护目镜 Flask :烧瓶Beaker :烧杯(带倾口) Distilled W ater :蒸馏水 Hydrometer :液体比重计 Refractometer :手持糖量仪 High Performance Liq uid Chro m ato g rap hy(HPLC):高效液相色谱Pap e r Ch ro m ato grap h y:纸层析法Specific Gravity :比重Sodium H ydroxide :氢氧化钠(NaOH ) PotassiumHydrogen Phthalate :邻苯二甲酸氢钾 Phenolphthalein :酚酞 Pipette :移液管 Erlenmeyer Flask :锥形烧瓶Activated Charcoal :活性碳Whatman Filter Paper :沃特曼滤纸PH-meter :PH 计 Titration End-point :滴定终点 Buffer Solution :缓冲液 PotassiumHydrogen Tartrate :酒石酸氢钾Calibrate :校准 Electrode :电极 Starch Indicator :淀粉指示剂 Sulphuric Acid:硫酸 Pyrex Beaker :耐热烧杯Potassium Iodide :碘化钾(KI)Sodium Thiosulphate :硫代硫酸钠( NaS2SO3 )Hydrogen Peroxide :过氧化氢(H2O2 ) Orthophosphoric Acid :正磷酸Methyl-red :甲基红Ebullioscope(Ebullimeter) :酒精计 Thermometer :温度计 Pycnometer :比重瓶Formic Acid :甲酸(蚁酸) SodiumFormate :甲酸钠 Bromophenol Blue :溴酚蓝 Agar Plating :琼脂平板培养基Chocolate Agar :巧克力琼脂Corn Meal Agar :玉米粉琼脂Egg A lbumin Agar :卵蛋白琼脂Glycerin Agar :甘油琼脂Malt Agar :麦芽汁琼脂 (培养基) Nutrient Agar :营养琼脂 Plain Agar :普通琼脂 Starch Agar :淀粉琼脂Pot ato-d e xtro se Ag ar(P.D.A):土豆-葡萄糖培养基Autoclave:高压锅,灭菌锅Pe tri Dishes:灭菌盘Low-magnification Microscope :低倍显微镜Micro-loop :接种环Micro-needle :接种针 Alcohol Lamp :酒精灯第十六部分葡萄酒病害Copper Casse :铜破败病Ferric Casse :铁破败病 Proteinic Ca s s e :蛋白质破败病Blue Casse :蓝色破败病White Casse :白色破败病Oxidasic Casse :氧化酶破败病Micobial Disease :细菌病害 Mannitic Disease :甘露醇病。
葡萄酒专业英语词汇
β-glucosidase:β-葡(萄)糖苷酶!
β-glucanase:β-葡聚糖酶!
Mannoproteins:甘露糖蛋白!
Lees:酒泥!
Chateau:酒庄!
Bulk wine、Raw wine:原酒!
Hygiene:卫生! Activated carbon:活性碳! Currant:茶蔗子属植物、无核小葡萄干! Raspberry:木莓、山莓、覆盆子、悬钩子! ! 第七部分:设备! Filtrate(filtration):过滤! Two-way Pump:双向泵! Screw Pump:螺杆泵! Centrifuge:离心机! Distillation:蒸馏! Heat Exchanger:热交换器! Crusher:破碎机! Destemer:除梗机! Presser:压榨机! Atmosphere Presser:气囊压榨机! Screw Presser:连续压榨机! Filter:过滤机! Bottling Line:灌装线! Plate Filtration(filter):板框过滤(机)! Vacuum Filtration(filter):真空过滤(机)! Depth Filtration(filter):深层过滤(机)! Cross Filtration(filter):错流过滤(机)! Membrane Filtration(filter):膜过滤(机)! Sterile Filtration(filter):除菌过滤(机)! Pocket Filtration(filter):袋滤(机)! Rotary Machine:转瓶机! Pomace Draining:出渣! Blending:调配! Racking:分离(皮渣、酒脚)! Decanting:倒灌(瓶)! Remuage:吐渣! Fining:下胶! Deacidification:降酸! Pump over:循环! Skin Contact:浸皮(渍)! Mix colors:调色!
常见饮料词汇英语表达法
汉语名称:雪花啤酒 英语表达:Snow Beer 英语音标:【snəu biə】
汉语名称:金威啤酒 英语表达:Kingway Beer 英语音标:【ˈkiŋwei biə】
外国著名啤酒品牌
汉语名称:百威啤酒 英语表达:Budweiser 英语音标:【'bʌdwaizə】
汉语名称:汾酒 英语表达:Fen liquor
汉语名称:杜康 英语表达:Dukang liquor
汉语名称:泸州老窖 英语表达:Luzhou old cellar 英语音标:【luzhou əuld ˈselə】
外国著名白酒
汉语名称:威士忌 英语表达:Whisky 英语音标:【ˈwiski】
汉语名称:伏特加 英语表达:vodka 英语音标:【ˈvɔdkə】
汉语名称: 干红葡萄酒,干红 英语表达: dry red wine 英语音标:【drai red wain】
汉语名称: 干白葡萄酒,干白 英语表达: dry white wine 英语音标:【drai wait wain】
中国著名葡萄酒品牌
汉语名称:长城干红 英语表达:Great Wall Dry Red Wine 英语音标:【ɡreit wɔːl drai red wain】
3.在菲律宾 英语表达:ice drop 英语音标:【ˈais drɔp】
4.在日本和印度 英语表达:ice candy 英语音标:【ais ˈkændi】
2. 软饮料 (soft drinks)
碳酸饮料类
汉语名称:汽水 英语表达:soda water 英语音标:【ˈsəudə wɔːtə】
汉语名称:可口可乐 英语表达:Coca Cola 英语音标:【,kəukə'kəulə】
葡萄酒英语
葡萄酒专业词汇第一部分葡萄酒分类Dry red wine:干红葡萄酒Semi-dry wine:半干葡萄酒Dry white wine:干白葡萄酒Rose wine:桃红葡萄酒Sweet wine:甜型葡萄酒Semi-sweet wine:半甜葡萄酒Still wine:静止葡萄酒Sparkling wine:起泡葡萄酒Claret:新鲜桃红葡萄酒(波尔多产)Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒Brut wine:天然葡萄酒Carbonated wine:加气起泡葡萄酒Appetizer wine( Aperitif):开胃葡萄酒Table wine:佐餐葡萄酒Dessert wine:餐后葡萄酒Champagne:香槟酒Vermouth:味美思Beaujolasis:宝祖利酒Mistelle:密甜尔Wine Cooler:清爽酒Cider:苹果酒Brandy:白兰地Fruit brandy:水果白兰地Pomace Brandy:果渣白兰地Grape brandy:葡萄白兰地Liquor(Liqueur):利口酒Gin:金酒(杜松子酒)Rum:朗姆酒Cocktail:鸡尾酒Vodka:伏特加Whisky:威士忌Spirit:酒精,烈酒Cognac(France) :科尼亚克白兰地(法)Armagnac(France) :阿马尼亚克白兰地(法)Sherry(Spain) :雪莉酒(西班牙)Port(Portuguese) :波特酒(葡萄牙)BDX:波尔多红酒第二部分酿酒微生物Yeast:酵母Wild yeast:野生酵母Yeast hulls:酵母菌皮Dry activity yeast:活性干酵母Bacteria:细菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB) :乳酸菌Acetic acid bacteria:醋酸菌Spoilage yeast:败坏酵母第三部分生理生化过程Transpiration:蒸腾作用Evaporation:蒸发Photosynthesis:光合作用Maillard Reaction :麦拉德反应Veraison:转色期Saturation:饱和Alcoholic fermentation(AF) :酒精发酵Stuck (Sluggish) Fermentation:发酵停滞Primary Fermentation:前发酵,主发酵Secondary Fermentation;二次发酵Heterofermentation:异型发酵Malolactic fermentation(MLF) :苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF):苹果酸-酒精发酵Methode Charantaise:夏朗德壶式蒸馏法Maceration Carbonique :CO2浸渍发酵Whole bunch fermentation :CO2浸渍发酵Beaujolasis method:宝祖利酿造法Unareobic fermentation:厌氧发酵法Thermovinification:热浸渍酿造法Charmat method:罐式香槟法Enzymatic browning:酶促褐变Acetification:酸败Ageing:陈酿Sur lies:带酒脚陈酿Esterify:酯化Saccharify:糖化Liquefy:溶解、液化Bottle ageing:瓶内陈酿Amelioration:原料改良Chaptalization:加糖Distillation:蒸馏Fractional Distillation:分馏Rectification:精馏Clarification:澄清第四部分葡萄酒酿酒辅料Betonite:膨润土(皂土)Kieselgur ,diatomite:硅藻土Capsule:胶帽Tin Plat、Foil:锡箔Pigment:颜料、色素Casein:酪蛋白Pectin:果胶酶Silica gel:硅胶Gelatin:明胶Isinglass:鱼胶Egg white:蛋清Albumen:蛋白Blood powder:血粉第五部分理化指标Total acid:总酸Titrable acid:滴定酸Residul sugar:残糖Carbon dioxide:二氧化碳Sugar-free extract:干浸出物Volatile acid:挥发酸Sulfur dioxide:二氧化硫Total sulfur dioxide:总二氧化硫Free sulfur dioxide:游离二氧化硫Copper(Cu):铜Iron(Fe):铁Potassium:钾(K)Calcium(Ca):钙Sodium(Na):钠第六部分物质名词Methanol:甲醇High Alcohol:高级醇Polyalcohol:多元醇Ethyl acetate:乙酸乙酯Flavonol:黄酮醇Glycine:甘油Calcium Pectate:果胶酸钙Ochratoxin:棕曲霉毒素Butanol:丁醇Isobutanol:正丁醇Gastric Acid:胃酸Propanone:丙酮Acetic Acid:乙酸Formic Acid:甲酸,蚁酸Phospholipids:磷脂Amino Acid:氨基酸Fatty Acid:脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物Fixed Acid:固定酸Tartaric Acid:酒石酸Malic Acid:苹果酸Citric Acid:柠檬酸Lactic Acid:乳酸Succinic Acid:琥珀酸Sorbic acid:山梨酸Ascorbic acid:抗坏血酸Benzyl acid:苯甲酸Gallic acid:没食子酸Ferulic Acid:阿魏酸Pcoumaric acid:香豆酸Glucose, Dextrose ,Grape Sugar:葡萄糖Fructose, Fruit Sugar:果糖Cane Sugar, Short Sweetening:蔗糖Polysaccharides:水解多糖Starch :淀粉Amylase:淀粉酶Foam:泡沫Protein:蛋白质Mercaptan:硫醇Thiamine:硫胺(VB1)Ammonium Salt:铵盐Melanoidinen:类黑精Glycerol:甘油,丙三醇Copper citrate:柠檬酸铜Copper sulphate:硫酸铜Hydrogen sulphide:硫化氢Oak (barrel) :橡木(桶)Catechins:儿茶酚Low Flavour Threshold:香味阈值Maillard Reaction:美拉德反应Volatile Phenols:挥发性酚Vanillan:香子兰Vanillin:香草醛,香兰素Linalool:里那醇,沉香醇Geroniol:牻牛儿醇,香茅醇Pyranic acid:丙酮酸Furan Aldehydes:呋喃醛Eugenol:丁香酚Guaiacol:愈创木酚Carbohydrate Degradation Products:碳水化合物降解物Cellulose:纤维素Hemicellulose:半纤维素Hemicellulase:半纤维素酶Maltol:落叶松皮素Oak Lactone:橡木内酯Hydrolysable Tannins:水解单宁Ellagitannins:鞣花单宁Proanthocyanidin:原花色素Relative Astringency(RA):相对涩性Lagic Acid:鞣花酸Polypetide Nitrogen:多肽氮Oxido-reduction Potential:氧化还原电位Condenced Phenols:聚合多酚Poly-phenols:多酚PVP(P):聚乙烯(聚)吡咯烷酮Anthocyanin:花青素Alcohol, ethanol:乙醇Invert Sugar 转化糖Oxygen:氧气Ester:酯类物质Nitrogen:氮气Aroma:果香Virus:病毒Bacteriophage:噬菌体Body:酒体Byproduct:副产物Potassium Bitartrate(KHT):酒石酸氢钾Potassium Sorbate:山梨酸钾Diammonium Phosphate:磷酸氢二铵Potassium Meta-bisulfite (K2S2O5):偏重亚硫酸钾Tannin:单宁Oak tannins:橡木丹宁Undesired (Excessive )Tannins:劣质单宁Desired tannins:优质单宁Enzyme:酶Laccase:漆酶Polyphenol Oxidase(PPO) :多酚氧化酶β-glucosidase:β-葡(萄)糖苷酶β-glucanase:β-葡聚糖酶Mannoproteins:甘露糖蛋白Lees:酒泥Chateau:酒庄Bulk wine、Raw wine:原酒Hygiene:卫生Activated carbon:活性碳Currant:茶蔗子属植物、无核小葡萄干Raspberry:木莓、山莓、覆盆子、悬钩子第七部分:设备Filtrate(filtration):过滤Two-way Pump:双向泵Screw Pump:螺杆泵Centrifuge:离心机Distillation:蒸馏Heat Exchanger:热交换器Crusher:破碎机Destemer:除梗机Presser:压榨机Atmosphere Presser:气囊压榨机Screw Presser:连续压榨机Filter:过滤机Bottling Line:灌装线Plate Filtration(filter):板框过滤(机)Vacuum Filtration(filter):真空过滤(机)Depth Filtration(filter):深层过滤(机)Cross Filtration(filter):错流过滤(机)Membrane Filtration(filter):膜过滤(机)Sterile Filtration(filter):除菌过滤(机)Pocket Filtration(filter):袋滤(机)Rotary Machine:转瓶机Pomace Draining:出渣Blending:调配Racking:分离(皮渣、酒脚)Decanting:倒灌(瓶)Remuage:吐渣Fining:下胶Deacidification:降酸Pump over:循环Skin Contact:浸皮(渍)Mix colors:调色Oxidative Ageing Method:氧化陈酿法Reducing Ageing Method:还原陈酿法Stabilization:稳定性Ullage:未盛满酒的罐(桶)Headspace:顶空NTU:浊度Receiving bin:接收槽Corkscrew:开瓶器Distilling Column:蒸馏塔Condenser:冷凝器Heat Exchanger:热交换器Cork:软木塞Cellar:酒窖Wine Showroom:葡萄酒陈列室Optical Density(OD):光密度Metal Crown Lid:皇冠盖Blanket:隔氧层Pasteurisation:巴斯德杀菌法第八部分:原料、病虫害、农药Grape Nursery:葡萄苗圃Graft:嫁接苗Scion:接穗Seedling:自根苗Disease:病害Botrytis:灰霉病Downy Mildew:霜霉病Powdery Mildew:白粉病Fan Leaf:扇叶病毒病Anthracnose:炭疽病Mild Powder:灰腐病Black Rotten:黑腐病Noble rot:贵腐病Pearls:皮尔斯病Phylloxera:根瘤蚜Nematode:线虫Bird Damage:鸟害Pest:昆虫Lime Sulphur:石硫合剂Nursery:营养钵Herbicide:除草剂Pesticide:杀虫剂Fungicide:真菌剂Bordeaux mixture:波尔多液Microclimate:微气候Variety:品种Cluster:果穗Rachis:穗轴Scion:接穗Rootstock:砧木Grafting:嫁接第九部分:学科名词Enology:葡萄酒酿造学Pomology:果树学Vinification:葡萄酒酿造法Wine-making:葡萄酒酿造Ampelography:葡萄品种学Viniculture:葡萄栽培学Wine Chemistry 葡萄酒化学Enologist,Winemaker:酿酒师Vintage:年份Inoculation(inoculum):接种(物)MOG(material other than grapes):杂物Terpene:萜烯Terpenol:萜烯醇第十部分葡萄酒等级法国:A.O.C:法定产区葡萄酒V.D.Q.S:优良产区葡萄酒V.D.P:地区餐酒V.D.T:日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类Vitaceae:葡萄科Vine:葡萄树American Vine:美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种Wild Grape(Vine):野生葡萄Cultivar:栽培品种Wine Grape:酿酒葡萄Table Grape:鲜食葡萄Seedless Grape:无核(籽)葡萄Grape(Vine) Variety:葡萄品种二、红葡萄品种:Cabernet Sauvignon(France):赤霞珠Cabernet Franc(France):品丽珠Cabernet Gernischt(France) :蛇龙珠Carignan:佳利酿Sinsaut(France) :神索Gamay(France) :佳美Grenache(Spain) :歌海娜Merlot(France) :梅鹿辄Petit Verdot (France) :味尔多Pinot Noir(France) :黑比诺Ruby Cabernet(America) :宝石解百纳Sangiovese(Italy) :桑娇维塞Syrah(France) :西拉Zinfandel(America) :增芳德Muscat Hamburg:玫瑰香Saperavi(Former Soviet Union):晚红蜜三、白葡萄品种:Aligote(France) :阿里高特Chardonney(France) :霞多丽Chenin Blanc(France) :白诗南Traminer(Germany) :琼瑶浆Italian Riesling:贵人香Grey Risling:灰雷司令White Riesling(Germany) :白雷司令Muller-Thurgau(germany) :米勒Muscat Blanc:白麝香Pinot Blanc(France:)白品乐Sauvignon Blanc(France) :长相思Selillon(France) :赛美蓉Silvaner(Germany) :西万尼Ugni Blanc(France) :白玉霓Folle Blanche(France) :白福尔Colombard(France) :鸽笼白Long Yan(China,Changcheng):龙眼Rkatsiteli (Former Soviet Union):白羽四、染色品种:Alicante Bouschet(France) :紫北塞Yan 73(China,Changyu) :烟73Yan 74(China,Changyu) :烟74第十二部分葡萄酒品尝Taste:品尝Clarity:清澈、透明Transparent:透明的Sensation;感觉Bitter Flavors:苦味Off-flavor, Off-smell, Odour:异味Stemmy:果梗味Reduction Smell:还原味Oxidative Smell:氧化味Harmony:协调性Odour:气味Olfactory:嗅觉的Scent:植物香气Aroma:果香Bouquet:酒香Body:酒体Perception:感觉Amber:琥珀色的Ruby:宝石红色Tawny:黄褐色Violet:紫罗兰色Pink:紫红色Brown:褐色的Round:圆润的Full:完整的、丰满的Harmonious:协调的Supple:柔顺的Soft:柔软的Smooth:平滑的Mellower:醇美的Lively:充满活力的Rich:饱满的,馥郁的Fine:细腻的Fresh:清新的Well-balanced:平衡良好的Subtle:微妙的, 精细的Velvety:柔软的、温和的、柔顺的Fragrant:芳香的、香气幽雅的Flowery:花香的Syrupy:美妙的、甜美的Mellow:甘美的、圆润的、松软的Luscious:甘美的、芬芳的Tranquil:恬静的Spicy:辛辣的Tart:尖酸的Harsh,Hard:粗糙的Lighter:清淡的、轻盈的Thin:单薄的Flat:平淡的Unbalanced:不平衡的Spoiled,Unsound:败坏的Fuller:浓郁的Vinous:酒香的Coarse:粗糙的、粗劣的Piquant:开胃的、辛辣的Tart:尖酸的、刻薄的Astringent:收敛的、苦涩的Conflict:不和谐的Stale:走味的,沉滞的Dull:呆滞的、无活力的Sulphur Taste:硫味Hydrogen Sulphide odour:硫化氢味Taste of Lees:酒泥味Mousiness:鼠臭味Corked Taste,Corkiness,Corky:木塞味ouldy Taste,Musty Taste:霉味Cooked Taste:老化味Resinous:树脂味Casky (Woody )Taste:橡木味,木味Smoke Taste:烟熏味Metallic Flavour:金属味Earthy Taste:泥土味Herbaceous Taste:青草味After Taste:后味第十三部分葡萄酒欣赏与服务Wine Bar:酒吧Sommelier:斟酒服务员Label:酒标Water Jar:斟酒壶Wine Funnel:斟酒漏斗Decanter:细颈玻璃壶Beverage:饮料Soft Drink:软饮料Tumbler:大酒杯、酒桶Palate:味觉、鉴赏力Bouquet:香味Ice-Bucket:冰桶Fruity:果味的Subside:沉淀物第十四部分葡萄酒营养物质名词Nutrition:营养素Free Amino Nitrogen(FAN) :游离氨基酸氮Sterol:甾醇Vitamin:维生素Tocopherol:VE,生育酚Thiamine:VB1,硫胺素Flavin:黄素Riboflavin:VB2,核黄素Nicotinic Acid:烟酸第十五部分葡萄酒分析Determination:检测Titration:滴定Dilute:稀释Litmus Paper:石蕊试纸Reagent:试剂Goggle:护目镜Flask:烧瓶Beaker:烧杯(带倾口)Distilled Water:蒸馏水Hydrometer:液体比重计Refractometer:手持糖量仪High Performance Liquid Chromatography (HPLC):高效液相色谱Paper Chromatography:纸层析法Specific Gravity:比重Sodium Hydroxide:氢氧化钠(NaOH)Potassium Hydrogen Phthalate:邻苯二甲酸氢钾Phenolphthalein:酚酞Pipette:移液管Erlenmeyer Flask:锥形烧瓶Activated Charcoal:活性碳Whatman Filter Paper:沃特曼滤纸PH-meter:PH计Titration End-point:滴定终点Buffer Solution:缓冲液Potassium Hydrogen Tartrate:酒石酸氢钾Calibrate:校准Electrode:电极Starch Indicator:淀粉指示剂Sulphuric Acid:硫酸Pyrex Beaker:耐热烧杯Potassium Iodide:碘化钾(KI)Sodium Thiosulphate:硫代硫酸钠(NaS2SO3)Hydrogen Peroxide:过氧化氢(H2O2)Orthophosphoric Acid:正磷酸Methyl-red:甲基红Ebullioscope(Ebullimeter):酒精计Thermometer:温度计Pycnometer:比重瓶Formic Acid:甲酸(蚁酸)Sodium Formate:甲酸钠Bromophenol Blue:溴酚蓝Agar Plating:琼脂平板培养基Chocolate Agar:巧克力琼脂Corn Meal Agar:玉米粉琼脂Egg Albumin Agar:卵蛋白琼脂Glycerin Agar:甘油琼脂Malt Agar:麦芽汁琼脂(培养基)Nutrient Agar:营养琼脂Plain Agar:普通琼脂Starch Agar:淀粉琼脂Potato-dextrose Agar(P.D.A):土豆-葡萄糖培养基Autoclave:高压锅,灭菌锅Petri Dishes:灭菌盘Low-magnification Microscope:低倍显微镜Micro-loop:接种环Micro-needle:接种针Alcohol Lamp:酒精灯第十六部分葡萄酒病害Copper Casse:铜破败病Ferric Casse:铁破败病Proteinic Casse:蛋白质破败病Blue Casse:蓝色破败病White Casse:白色破败病Oxidasic Casse:氧化酶破败病Micobial Disease:细菌病害Mannitic Disease:甘露醇病。
葡萄酒--英语词汇
Red wine 红葡萄酒Rosé(法国的)玫瑰葡萄酒Burgundy Red 法国勃艮第红酒(指葡萄产地为法国勃艮第地区的红酒)Bordeaux 法国波尔多葡萄酒(指葡萄产地为法国波尔多地区的红酒)Okolehao 夏威夷烧酒; 芋薯烧酒Orgeat 杏仁橘花香茶一种用于鸡尾酒和食物中的、含有桔子与杏仁的甜作料;杏仁糖浆(鸡尾酒的一种配料或食品的香料, 不含酒精); 杏仁桔花香茶(一种不含酒精的清凉甜饮料) Ouzo 茴香烈酒,无色、不甜且有茴香味的希腊酒;希腊产的饭后酒之一种Pernod 法国绿茴香酒Perry 梨子酒,一种由梨发酵制成、常常起泡的饮料Pick-me-up 提神饮料,兴奋剂一种饮料,通常是含酒精的饮料,作为兴奋剂或治疗头痛的饮料服用Pig sweat [美俚]啤酒; 劣酒Pina colada 冰镇果汁朗姆酒Pisco 皮斯科酒(秘鲁皮斯科城酿造的白兰地酒, 因而得名)Pizen [美俚]威士忌酒; 酒Plonk 便宜的酒;劣质酒;<英>劣等廉价葡萄酒Pombe (中非和东非地区用小米等制的)非洲酒;非洲粟酒, 梨酒Port (葡萄牙)波尔多红葡萄酒Porter [英](= porter's beer)黑啤酒Posset 牛奶甜酒,一种热的甜牛奶加酒或啤酒制成的香味饮料;牛奶酒(热牛奶加酒及香料等, 旧时常用以治感冒等)Poteen (Potheen) 私酿的经蒸馏的爱尔兰威士忌酒;[爱]私造威士忌酒, 卜丁酒Punch 宾治,(酒、水、糖等制成的)五味酒Raki (Rakee) 土耳其白兰地,土耳其和巴尔干半岛产的一种白兰地,用葡萄或李子蒸馏制得,并用大茴香调味;(用葡萄汁制成的)拉基烧酒; 梅酒Ratafia (Ratafee) 果味甜酒,一种有果仁味道或杏仁味的甜酒;果味酒饼干,一种具有果味酒味的饼干Retsina 有松脂香味的希腊葡萄酒Rickey 利克酒,一种苏打水、酸橙或柠檬汁、糖,通常还有杜松子酒的饮料Riesling 雷斯林白葡萄酒无甜味或甜味白葡萄酒,类似于莱茵葡萄酒;雷司令(一种干白葡萄酒)(商标名称);一种浓烈莱茵白葡萄酒Rotgut 劣等酒,一种搀假的次等酒Ruby 红葡萄酒; (拳击)血; [pl.]嘴Rum 朗姆酒,糖蜜酒,从发酵的糖蜜或甘蔗中提取的一种含酒精的液体,甜酒Sake(Saki) 日本清酒,一种由发酵的米制成的日本酒Samshu 烧酒, 白酒Sangria (Sangaree) 桑格里厄汽酒,用红葡萄酒或白葡萄酒加白兰地酒、糖、果汁、苏打水混合制成的冷饮;西班牙式桑格利亚汽酒Satin [俚]杜松子酒-- white satin[俚]杜松子酒, 烧酒Sauce [美俚] 烈酒Sauterne(s) (法国产的)苏特恩白葡萄酒,法国波尔多地区的精酿甜白葡萄酒;一种产于加利福尼亚的中性干白甜葡萄酒Sazerac [美]萨塞拉克鸡尾酒(一种有苦味, 加苦艾酒的威士忌鸡尾酒)Schnap(p)s 荷兰杜松子酒;烈酒Schnapps 烈性干酒,任一种烈性干酒,如烈性荷兰杜松子酒Scotch mist 苏格兰山地常见的(浓雾); [谑]雨; (一种用刨冰加苏格兰威士忌酒合成的)鸡尾酒Scrumpy (英国西南部产的)苹果烈酒Shandy (Gaff) 一种搀干姜汁麦酒或柠檬汁的啤酒Sherry 雪利酒,一种西班牙南部产的高浓度葡萄酒,味道从干到甜,颜色从黄褐色到棕色不一Short (常用小杯饮用的)烈性的(酒)Shrub 果汁甜酒,一种由果浆、糖和水制成的饮料,如糖蜜酒或白兰地;果汁甜酒(果汁加糖及少量rum 酒等做成的饮料, 通常叫rum-shrub)Sling 斯林酒一种由白兰地、威士忌或杜松子酒制成的饮料,加糖,通常还用柠檬调味Snake (劣质)威士忌酒Sneaky pete [美俚]劣等酒; 酒渣Soave (意大利)苏瓦韦白葡萄酒(一种不带甜味的白葡萄酒)Spirit 烈酒;含酒精饮料,尤指非发酵的烈酒-- ardent spirits烧酒, 烈性酒; 火酒;British plain Spirits英国的寻常烧酒; 无香味、甜味的英国酒精(英税法用语);Distillate spirits白酒, 蒸馏酒;fruit spirits(水)果(制蒸馏)酒;Grape spirit葡萄蒸馏酒;lavender spirit熏衣草酒;Malt spirits麦芽制成的蒸馏酒;Natural spirits天然蒸馏酒;neutral spirit酒精;Overproof spirit过浓的酒; 超标准酒;Potable spirit饮料酒;Rrectified spirit精馏酒精;Rye spirit黑麦酒精;Surgical spirit酒精;Underproof spirit不合格酒精; 不合标准的酒精;Wine spirit葡萄(汁发酵)蒸馏酒;Spirit of hartshorn鹿角酒;Proof spirit标准度数的酒;含标准酒精的酒Spritzer 汽酒,由酒和碳酸水制成的饮料Spumante 意大利苏打白葡萄酒Stirrup-cup 献给上马欲行之人的一杯烈酒,饯别酒Stout 烈性黑啤酒,一种烈性的,极黑的啤酒Brown stout浓啤酒Suck [俚]酒Swill 劣酒Swipe [pl.] [英] (低级) 啤酒; 杯中喝剩的啤酒Swizzle 混合朗姆奶酒,一种通常用朗姆酒制成的由多种不同饮料混合成的饮料;一种酒类、碎冰、糖、苦味药物等混合的饮料; [口]碎冰鸡尾酒Swizzle-stick搅酒棒Syllabub 奶油葡萄酒,乳酒一种由甜牛奶或奶油与酒或烈酒搅拌成的饮料;乳酒冻,由甜奶油与果子冻以及酒、烈酒或果汁制成的一种凉的甜食Taf(f)ia 塔非亚酒(西印度群岛用甘蔗制的一种甜酒)Tepache 丹板奇酒(墨西哥酒)Tequila 蒸馏酒, 龙舌兰酒;特奎拉酒,龙舌兰酒,从中美洲龙舌兰科植物墨西哥龙舌兰的发酵过的液汁中提炼出的一种酒Teran 特朗酒(南斯拉夫产红葡萄酒)The creature [谑]烈酒(指爱尔兰产的威士忌酒)Tiger sweat [美俚]威士忌酒Toddy 烈性酒,椰子树汁, 柠檬威士忌甜酒(加热过的酒精、水和柠檬的混合物)香甜热酒;棕榈汁,几种亚洲热带棕榈树,尤其是扇叶树头榈和椰子树棕榈上的甜汁液,用作饮料;棕榈酒,一种用这种汁液发酵而成的酒Tokay (匈牙利)托考伊白葡萄酒;福尔明葡萄原产于匈牙利东部一小镇托老依(原先的托凯)的一个葡萄品种Traminer 脱拉米糯葡萄酒(罗马尼亚产一种高酒度的葡萄酒名);脱拉米糯葡萄(德国酿酒白葡萄的优良品种名)Turckhelm 土尔克海姆葡萄酒(法国阿尔萨斯地方产葡萄酒)DRINKS 软饮料非酒精饮料Soft drinks/beverages coffeeBeer 啤酒light beer 淡啤酒Draught beer 扎啤Aperitive/apertif wine 低度酒/葡萄酒White wine 白葡萄酒Red wine/port 红葡萄酒/红酒Sherry 雪利酒Champagne 香槟酒Cocktail 鸡尾酒Non-alcoholic cocktail 无酒精鸡尾酒Martini 马丁尼鸡尾酒Punch 潘趣酒Vermouth 味美思酒/苦艾酒Rose liquor 玫瑰酒Cider 苹果酒Liquor/spirit烈性酒Whisky 威士忌Brandy 白兰地Scotch 苏格兰威士忌Vodka 伏特加请给我两杯红酒。
葡萄酒知识英语
Classification according to the color of the wine depth:
White wine Red wine Rose wine
• Red wine is well…red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale.
Some Knowledge About Red Wine
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The history of red wine
Most historians believe that the Persian(波斯)may be the world's oldest winemaking countries. From Arabe(阿拉伯) countries to European countries. It had been send to China in the middle period of xihan.It was limited to drink in the rich person.
Classification according to the content of the sugar:
Dry wine:the sugar less than 4 grams per liter(4g/L ), taste not sweet. Semi-dry wine:the sugar content 4~12g/L, a little sweet. Semi-sweet wine: the sugar content 12~50 g/L . Sweet wine: the sugar content more thanFra bibliotek50g/L .
葡萄酒用英语怎么说
葡萄酒用英语怎么说葡萄酒只能是破碎或未破碎的新鲜葡萄果实或葡萄汁经完全或者部分酒精发酵后获得酒精度数不低于8.5%的饮料。
通常分红葡萄酒和白葡萄酒、气泡酒三种。
前者是红葡萄带皮浸渍发酵而成;后者是葡萄汁发酵而成的。
那么你知道葡萄酒用英语怎么说吗?下面来学习一下吧。
葡萄酒英语说法1:wine葡萄酒英语说法2:port wine葡萄酒的相关短语:葡萄酒红 winered ; burgundy ; ruby-red ; br wine red干葡萄酒Dosage (vin) ; Sweetness of wine ; dry wine ; sweetness of wine瑞士葡萄酒 Viticulture en Suisse ; Swiss wine ; Swiss Wine葡萄酒协会 German Wine Institute ; Wines of Argentina ; the wine society ; The Wine Institute陈酿葡萄酒 aging wine ; aged wine甜葡萄酒 sweet wine ; sweet wine wins de liqueur ; Rose wine ; Vins de liqueur葡萄酒酿造 wine making ; making ; Vinification ; grape wine brewery西班牙葡萄酒 Spanish wine ;葡萄酒的英语例句:1. Knox had taken it on himself to choose the wine.诺克斯擅自作主,选了葡萄酒。
2. The chalky soil around Saumur produces the famous Anjou wines.索米尔周围的白垩质土壤出产著名的安茹葡萄酒。
3. Today's organic wine producer is typically a small, quality-conscious family concern.现今的有机葡萄酒生产商一般是注重品质的小型家族企业.4. He asked for a glass of port after dinner.晚饭后,他要了一杯波尔图葡萄酒。
wine的用法总结大全
wine的用法总结大全wine的用法你知道多少,今天给大家带来wine的用法,希望能够帮助到大家,下面就和大家分享,来欣赏一下吧。
wine的用法总结大全wine的意思n. 葡萄酒,果酒,紫红色,深红色vt. 请…喝酒vi. 喝酒变形:过去式: wined; 现在分词:wining; 过去分词:wined;wine用法wine可以用作名词wine的基本意思是“葡萄酒”,也可指除葡萄以外的花草或水果酿造的“药酒、水果酒”等,但多指“果酒”,通常用作不可数名词,用作可数名词时表示酒的种类,引申可表示“酒一般令人陶醉的东西”。
wine也可作“紫红色”解,在句中多用作定语。
wine用作名词的用法例句He likes to drink red wine at supper.他喜欢在晚饭时喝红葡萄酒。
The wine is left to mature in oak barrels.葡萄酒在橡木桶中陈酿。
He drank the wine slowly, savoring every drop.他慢慢地喝着酒,细细品尝着每滴酒的滋味。
wine用法例句1、Most of the wine was unfit for human consumption.这些酒中大部分都不适于人类饮用。
2、The wine towns encountered are, on the whole, quiet and modest.所到的酒镇总的来说都是宁静祥和的。
3、Knox had taken it on himself to choose the wine.诺克斯擅自作主,选了葡萄酒。
rose wine的中文释义phr. 桃红葡萄酒英语解释。
葡萄酒专业英语词汇(很全的)
葡萄酒专业词汇第一部分葡萄酒分类Dry red wine:干红葡萄酒Semi-dry wine:半干葡萄酒Dry white wine:干白葡萄酒Rose wine:桃红葡萄酒Sweet wine:甜型葡萄酒Semi-sweet wine:半甜葡萄酒Still wine:静止葡萄酒Sparkling wine:起泡葡萄酒Claret:新鲜桃红葡萄酒(波尔多产)Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒Brut wine:天然葡萄酒Carbonated wine:加气起泡葡萄酒Appetizer wine( Aperitif):开胃葡萄酒Table wine:佐餐葡萄酒Dessert wine:餐后葡萄酒Champagne:香槟酒Vermouth:味美思Beaujolasis:宝祖利酒Mistelle:密甜尔Wine Cooler:清爽酒Cider:苹果酒Brandy:白兰地Fruit brandy:水果白兰地Pomace Brandy:果渣白兰地Grape brandy:葡萄白兰地Liquor(Liqueur):利口酒Gin:金酒(杜松子酒)Rum:朗姆酒Cocktail:鸡尾酒V odka:伏特加Whisky:威士忌Spirit:酒精,烈酒Cognac(France) :科尼亚克白兰地(法)Armagnac(France) :阿马尼亚克白兰地(法)Sherry(Spain) :雪莉酒(西班牙)Port(Portuguese) :波特酒(葡萄牙)BDX:波尔多红酒第二部分酿酒微生物Yeast:酵母Wild yeast:野生酵母Yeast hulls:酵母菌皮Dry activity yeast:活性干酵母Bacteria:细菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB) :乳酸菌Acetic acid bacteria:醋酸菌Spoilage yeast:败坏酵母第三部分生理生化过程Transpiration:蒸腾作用Evaporation:蒸发Photosynthesis:光合作用Maillard Reaction :麦拉德反应Veraison:转色期Saturation:饱和Alcoholic fermentation(AF) :酒精发酵Stuck (Sluggish) Fermentation:发酵停滞Primary Fermentation:前发酵,主发酵Secondary Fermentation;二次发酵Heterofermentation:异型发酵Malolactic fermentation(MLF) :苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF):苹果酸-酒精发酵Methode Charantaise:夏朗德壶式蒸馏法Maceration Carbonique :CO2 浸渍发酵Whole bunch fermentation :CO2 浸渍发酵Beaujolasis method:宝祖利酿造法Unareobic fermentation:厌氧发酵法Thermovinification:热浸渍酿造法Charmat method:罐式香槟法Enzymatic browning:酶促褐变Acetification:酸败Ageing:陈酿Sur lies:带酒脚陈酿Esterify:酯化Saccharify:糖化Liquefy:溶解、液化Bottle ageing:瓶内陈酿Amelioration:原料改良Chaptalization:加糖Distillation:蒸馏Fractional Distillation:分馏Rectification:精馏Clarification:澄清第四部分葡萄酒酿酒辅料Betonite:膨润土(皂土)Kieselgur ,diatomite:硅藻土Capsule:胶帽Tin Plat、Foil:锡箔Pigment:颜料、色素Casein:酪蛋白Pectin:果胶酶Silica gel:硅胶Gelatin:明胶Isinglass:鱼胶Egg white:蛋清Albumen:蛋白Blood powder:血粉第五部分理化指标Total acid:总酸Titrable acid:滴定酸Residul sugar:残糖Carbon dioxide:二氧化碳Sugar-free extract:干浸出物V olatile acid:挥发酸Sulfur dioxide:二氧化硫Total sulfur dioxide:总二氧化硫Free sulfur dioxide:游离二氧化硫Copper(Cu):铜Iron(Fe):铁Potassium:钾(K)Calcium(Ca):钙Sodium(Na):钠第六部分物质名词Methanol:甲醇High Alcohol:高级醇Polyalcohol:多元醇Ethyl acetate:乙酸乙酯Flavonol:黄酮醇Glycine:甘油Calcium Pectate:果胶酸钙Ochratoxin:棕曲霉毒素Butanol:丁醇Isobutanol:正丁醇Gastric Acid:胃酸Propanone:丙酮Acetic Acid:乙酸Formic Acid:甲酸,蚁酸Phospholipids:磷脂Amino Acid:氨基酸Fatty Acid:脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物Fixed Acid:固定酸Tartaric Acid:酒石酸Malic Acid:苹果酸Citric Acid:柠檬酸Lactic Acid:乳酸Succinic Acid:琥珀酸Sorbic acid:山梨酸Ascorbic acid:抗坏血酸Benzyl acid:苯甲酸Gallic acid:没食子酸Ferulic Acid:阿魏酸Pcoumaric acid:香豆酸Glucose, Dextrose ,Grape Sugar:葡萄糖Fructose, Fruit Sugar:果糖Cane Sugar, Short Sweetening:蔗糖Polysaccharides:水解多糖Starch :淀粉Amylase:淀粉酶Foam:泡沫Protein:蛋白质Mercaptan:硫醇Thiamine:硫胺(VB1)Ammonium Salt:铵盐Melanoidinen:类黑精Glycerol:甘油,丙三醇Copper citrate:柠檬酸铜Copper sulphate:硫酸铜Hydrogen sulphide:硫化氢Oak (barrel) :橡木(桶)Catechins:儿茶酚Low Flavour Threshold:香味阈值Maillard Reaction:美拉德反应V olatile Phenols:挥发性酚Vanillan:香子兰Vanillin:香草醛,香兰素Linalool:里那醇,沉香醇Geroniol:牻牛儿醇,香茅醇Pyranic acid:丙酮酸Furan Aldehydes:呋喃醛Eugenol:丁香酚Guaiacol:愈创木酚Carbohydrate Degradation Products:碳水化合物降解物Cellulose:纤维素Hemicellulose:半纤维素Hemicellulase:半纤维素酶Maltol:落叶松皮素Oak Lactone:橡木内酯Hydrolysable Tannins:水解单宁Ellagitannins:鞣花单宁Proanthocyanidin:原花色素Relative Astringency(RA):相对涩性Lagic Acid:鞣花酸Polypetide Nitrogen:多肽氮Oxido-reduction Potential:氧化还原电位Condenced Phenols:聚合多酚Poly-phenols:多酚PVP(P):聚乙烯(聚)吡咯烷酮Anthocyanin:花青素Alcohol, ethanol:乙醇Invert Sugar 转化糖Oxygen:氧气Ester:酯类物质Nitrogen:氮气Aroma:果香Virus:病毒Bacteriophage:噬菌体Body:酒体Byproduct:副产物Potassium Bitartrate(KHT):酒石酸氢钾Potassium Sorbate:山梨酸钾Diammonium Phosphate:磷酸氢二铵Potassium Meta-bisulfite (K2S2O5):偏重亚硫酸钾Tannin:单宁Oak tannins:橡木丹宁Undesired (Excessive )Tannins:劣质单宁Desired tannins:优质单宁Enzyme:酶Laccase:漆酶Polyphenol Oxidase(PPO) :多酚氧化酶β-glucosidase:β-葡(萄)糖苷酶β-glucanase:β-葡聚糖酶Mannoproteins:甘露糖蛋白Lees:酒泥Chateau:酒庄Bulk wine、Raw wine:原酒Hygiene:卫生Activated carbon:活性碳Currant:茶蔗子属植物、无核小葡萄干Raspberry:木莓、山莓、覆盆子、悬钩子第七部分:设备Filtrate(filtration):过滤Two-way Pump:双向泵Screw Pump:螺杆泵Centrifuge:离心机Distillation:蒸馏Heat Exchanger:热交换器Crusher:破碎机Destemer:除梗机Presser:压榨机Atmosphere Presser:气囊压榨机Screw Presser:连续压榨机Filter:过滤机Bottling Line:灌装线Plate Filtration(filter):板框过滤(机)Vacuum Filtration(filter):真空过滤(机)Depth Filtration(filter):深层过滤(机)Cross Filtration(filter):错流过滤(机)Membrane Filtration(filter):膜过滤(机)Sterile Filtration(filter):除菌过滤(机)Pocket Filtration(filter):袋滤(机)Rotary Machine:转瓶机Pomace Draining:出渣Blending:调配Racking:分离(皮渣、酒脚)Decanting:倒灌(瓶)Remuage:吐渣Fining:下胶Deacidification:降酸Pump over:循环Skin Contact:浸皮(渍)Mix colors:调色Oxidative Ageing Method:氧化陈酿法Reducing Ageing Method:还原陈酿法Stabilization:稳定性Ullage:未盛满酒的罐(桶)Headspace:顶空NTU:浊度Receiving bin:接收槽Corkscrew:开瓶器Distilling Column:蒸馏塔Condenser:冷凝器Heat Exchanger:热交换器Cork:软木塞Cellar:酒窖Wine Showroom:葡萄酒陈列室Optical Density(OD):光密度Metal Crown Lid:皇冠盖Blanket:隔氧层Pasteurisation:巴斯德杀菌法第八部分:原料、病虫害、农药Grape Nursery:葡萄苗圃Graft:嫁接苗Scion:接穗Seedling:自根苗Disease:病害Botrytis:灰霉病Downy Mildew:霜霉病Powdery Mildew:白粉病Fan Leaf:扇叶病毒病Anthracnose:炭疽病Mild Powder:灰腐病Black Rotten:黑腐病Noble rot:贵腐病Pearls:皮尔斯病Phylloxera:根瘤蚜Nematode:线虫Bird Damage:鸟害Pest:昆虫Lime Sulphur:石硫合剂Nursery:营养钵Herbicide:除草剂Pesticide:杀虫剂Fungicide:真菌剂Bordeaux mixture:波尔多液Microclimate:微气候Variety:品种Cluster:果穗Rachis:穗轴Scion:接穗Rootstock:砧木Grafting:嫁接第九部分:学科名词Enology:葡萄酒酿造学Pomology:果树学Vinification:葡萄酒酿造法Wine-making:葡萄酒酿造Ampelography:葡萄品种学Viniculture:葡萄栽培学Wine Chemistry 葡萄酒化学Enologist,Winemaker:酿酒师Vintage:年份Inoculation(inoculum):接种(物)MOG(material other than grapes):杂物Terpene:萜烯Terpenol:萜烯醇第十部分葡萄酒等级法国:A.O.C:法定产区葡萄酒V.D.Q.S:优良产区葡萄酒V.D.P:地区餐酒V.D.T:日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类Vitaceae:葡萄科Vine:葡萄树American Vine:美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种Wild Grape(Vine):野生葡萄Cultivar:栽培品种Wine Grape:酿酒葡萄Table Grape:鲜食葡萄Seedless Grape:无核(籽)葡萄Grape(Vine) Variety:葡萄品种二、红葡萄品种:Cabernet Sauvignon(France):赤霞珠Cabernet Franc(France):品丽珠Cabernet Gernischt(France) :蛇龙珠Carignan:佳利酿Sinsaut(France) :神索Gamay(France) :佳美Grenache(Spain) :歌海娜Merlot(France) :梅鹿辄Petit Verdot (France) :味尔多Pinot Noir(France) :黑比诺Ruby Cabernet(America) :宝石解百纳Sangiovese(Italy) :桑娇维塞Syrah(France) :西拉Zinfandel(America) :增芳德Muscat Hamburg:玫瑰香Saperavi(Former Soviet Union):晚红蜜三、白葡萄品种:Aligote(France) :阿里高特Chardonney(France) :霞多丽Chenin Blanc(France) :白诗南Traminer(Germany) :琼瑶浆Italian Riesling:贵人香Grey Risling:灰雷司令White Riesling(Germany) :白雷司令Muller-Thurgau(germany) :米勒Muscat Blanc:白麝香Pinot Blanc(France:)白品乐Sauvignon Blanc(France) :长相思Selillon(France) :赛美蓉Silvaner(Germany) :西万尼Ugni Blanc(France) :白玉霓Folle Blanche(France) :白福尔Colombard(France) :鸽笼白Long Yan(China,Changcheng):龙眼Rkatsiteli (Former Soviet Union):白羽四、染色品种:Alicante Bouschet(France) :紫北塞Yan 73(China,Changyu) :烟73 Yan 74(China,Changyu) :烟74第十二部分葡萄酒品尝Taste:品尝Clarity:清澈、透明Transparent:透明的Sensation;感觉Bitter Flavors:苦味Off-flavor, Off-smell, Odour:异味Stemmy:果梗味Reduction Smell:还原味Oxidative Smell:氧化味Harmony:协调性Odour:气味Olfactory:嗅觉的Scent:植物香气Aroma:果香Bouquet:酒香Body:酒体Perception:感觉Amber:琥珀色的Ruby:宝石红色Tawny:黄褐色Violet:紫罗兰色Pink:紫红色Brown:褐色的Round:圆润的Full:完整的、丰满的Harmonious:协调的Supple:柔顺的Soft:柔软的Smooth:平滑的Mellower:醇美的Lively:充满活力的Rich:饱满的,馥郁的Fine:细腻的Fresh:清新的Well-balanced:平衡良好的Subtle:微妙的, 精细的Velvety:柔软的、温和的、柔顺的Fragrant:芳香的、香气幽雅的Flowery:花香的Syrupy:美妙的、甜美的Mellow:甘美的、圆润的、松软的Luscious:甘美的、芬芳的Tranquil:恬静的Spicy:辛辣的Tart:尖酸的Harsh,Hard:粗糙的Lighter:清淡的、轻盈的Thin:单薄的Flat:平淡的Unbalanced:不平衡的Spoiled,Unsound:败坏的Fuller:浓郁的Vinous:酒香的Coarse:粗糙的、粗劣的Piquant:开胃的、辛辣的Tart:尖酸的、刻薄的Astringent:收敛的、苦涩的Conflict:不和谐的Stale:走味的,沉滞的Dull:呆滞的、无活力的Sulphur Taste:硫味Hydrogen Sulphide odour:硫化氢味Taste of Lees:酒泥味Mousiness:鼠臭味Corked Taste,Corkiness,Corky:木塞味ouldy Taste,Musty Taste:霉味Cooked Taste:老化味Resinous:树脂味Casky (Woody )Taste:橡木味,木味Smoke Taste:烟熏味Metallic Flavour:金属味Earthy Taste:泥土味Herbaceous Taste:青草味After Taste:后味第十三部分葡萄酒欣赏与服务Wine Bar:酒吧Sommelier:斟酒服务员Label:酒标Water Jar:斟酒壶Wine Funnel:斟酒漏斗Decanter:细颈玻璃壶Beverage:饮料Soft Drink:软饮料Tumbler:大酒杯、酒桶Palate:味觉、鉴赏力Bouquet:香味Ice-Bucket:冰桶Fruity:果味的Subside:沉淀物第十四部分葡萄酒营养物质名词Nutrition:营养素Free Amino Nitrogen(FAN) :游离氨基酸氮Sterol:甾醇Vitamin:维生素Tocopherol:VE,生育酚Thiamine:VB1,硫胺素Flavin:黄素Riboflavin:VB2,核黄素Nicotinic Acid:烟酸第十五部分葡萄酒分析Determination:检测Titration:滴定Dilute:稀释Litmus Paper:石蕊试纸Reagent:试剂Goggle:护目镜Flask:烧瓶Beaker:烧杯(带倾口)Distilled Water:蒸馏水Hydrometer:液体比重计Refractometer:手持糖量仪High Performance Liquid Chromatography (HPLC):高效液相色谱Paper Chromatography:纸层析法Specific Gravity:比重Sodium Hydroxide:氢氧化钠(NaOH)Potassium Hydrogen Phthalate:邻苯二甲酸氢钾Phenolphthalein:酚酞Pipette:移液管Erlenmeyer Flask:锥形烧瓶Activated Charcoal:活性碳Whatman Filter Paper:沃特曼滤纸PH-meter:PH 计Titration End-point:滴定终点Buffer Solution:缓冲液Potassium Hydrogen Tartrate:酒石酸氢钾Calibrate:校准Electrode:电极Starch Indicator:淀粉指示剂Sulphuric Acid:硫酸Pyrex Beaker:耐热烧杯Potassium Iodide:碘化钾(KI)Sodium Thiosulphate:硫代硫酸钠(NaS2SO3)Hydrogen Peroxide:过氧化氢(H2O2)Orthophosphoric Acid:正磷酸Methyl-red:甲基红Ebullioscope(Ebullimeter):酒精计Thermometer:温度计Pycnometer:比重瓶Formic Acid:甲酸(蚁酸)Sodium Formate:甲酸钠Bromophenol Blue:溴酚蓝Agar Plating:琼脂平板培养基Chocolate Agar:巧克力琼脂Corn Meal Agar:玉米粉琼脂Egg Albumin Agar:卵蛋白琼脂Glycerin Agar:甘油琼脂Malt Agar:麦芽汁琼脂(培养基) Nutrient Agar:营养琼脂Plain Agar:普通琼脂Starch Agar:淀粉琼脂Potato-dextrose Agar(P.D.A):土豆-葡萄糖培养基Autoclave:高压锅,灭菌锅Petri Dishes:灭菌盘Low-magnification Microscope:低倍显微镜Micro-loop:接种环Micro-needle:接种针Alcohol Lamp:酒精灯第十六部分葡萄酒病害Copper Casse:铜破败病Ferric Casse:铁破败病Proteinic Casse:蛋白质破败病Blue Casse:蓝色破败病White Casse:白色破败病Oxidasic Casse:氧化酶破败病Micobial Disease:细菌病害Mannitic Disease:甘露醇病。
wine的用法总结大全
wine的用法总结大全wine的用法你知道多少,今日我给大家带来wine的用法,盼望能够关心到大家,下面我就和大家共享,来观赏一下吧。
wine的用法总结大全wine的意思n. 葡萄酒,果酒,紫红色,深红色vt. 请…喝酒vi. 喝酒变形:过去式: wined; 现在分词:wining; 过去分词:wined;wine用法wine可以用作名词wine的基本意思是“葡萄酒”,也可指除葡萄以外的花草或水果酿造的“药酒、水果酒”等,但多指“果酒”,通常用作不行数名词,用作可数名词时表示酒的种类,引申可表示“酒一般令人沉醉的东西”。
wine也可作“紫红色”解,在句中多用作定语。
wine用作名词的用法例句He likes to drink red wine at supper.他喜爱在晚饭时喝红葡萄酒。
The wine is left to mature in oak barrels.葡萄酒在橡木桶中陈酿。
He drank the wine slowly, savoring every drop.他渐渐地喝着酒,细细品尝着每滴酒的味道。
wine用法例句1、Most of the wine was unfit for human consumption.这些酒中大部分都不适于人类饮用。
2、The wine towns encountered are, on the whole, quiet and modest.所到的酒镇总的来说都是安静祥和的。
3、Knox had taken it on himself to choose the wine.诺克斯擅自作主,选了葡萄酒。
rose wine的中文释义phr. 桃红葡萄酒英语解释pinkish table wine from red grapes whose skins were removed after fermentation began相像短语rose wine phr. 桃红葡萄酒be in wine v. 喝醉in wine 有醉意,喝醉酒rose to vbl.上升到,擅长应付the rose 《玫瑰》(The Rose)是一首传唱了几十载的经典老歌,由Amanda McBroom创作于1978年,由Bette Midler在其领衔主演的《The Rose》(歌声泪痕)中作为片尾曲首唱,Avintage wine n. 佳酿astragali wine 北芪酒high wine 高度酒wine spot 【医】葡萄酒色痣wine whey 【医】甜乳清酒相像单词Wine 葡萄酒wine n.[U,C] 1.葡萄酒2.果酒v. 1.[T]以酒款待2.[I]喝酒Rose n. 罗斯(女子名)ROSE n. 玫瑰,蔷薇,玫瑰色a. 玫瑰色的rose n. 1.[C]玫瑰(花);蔷薇(花) 2.[U]粉红色3.[C](水管或喷壶的)莲蓬式喷嘴4.(同ceiling rose)(天花板或顶棚的)接线盒5.[习]be coming wine cellar n.酒窖wine cup n. 葡萄酒杯wine red n. 葡萄酒红rose eye 玫瑰眼rose colour n. 玫瑰红, (喻)美妙最新单词reversing thermometer是什么意思及反义词倒转温度计,颠倒温度表,颠倒温度计reversing switch lever的中文释义回动开关柄reversing switch contact是什么意思换接开关触点reversing switch是什么意思反向开关,换接开关,换向开关reversing stroke的中文意思返回行程reversing starter是什么意思可逆起动器,双向起动器reversing spindle的中文释义回动轴reversing solenoid valve是什么意思及反义词换向电磁阀wine的用法总结大全。
葡萄酒基础英语
葡萄酒基础英语一、单词1. Wine- 英语释义:An alcoholic drink made from the fermented juice of grapes.- 用法:可作可数名词或不可数名词。
作可数名词时,表示不同种类的葡萄酒;作不可数名词时,表示葡萄酒这种饮品。
- 双语例句:- Red wine is often paired with red meat.(红葡萄酒常与红肉搭配。
)- This region produces some of the finest wines in the world.(这个地区生产世界上一些最优质的葡萄酒。
)2. Grape- 英语释义:A small round juicy fruit, usually purple, red, or green, that grows in bunches on a vine and is used for making wine.- 用法:可数名词。
- 双语例句:- These grapes are perfect for making wine.(这些葡萄非常适合酿酒。
)- The vineyard is full of ripe grapes.(葡萄园里满是成熟的葡萄。
)3. Ferment- 英语释义:(v.) Undergo fermentation; cause to ferment. (n.) A substance that causes fermentation.- 用法:作动词时,可及物也可不及物;作名词时,可数。
- 双语例句:- Yeast is used to ferment the grape juice.(酵母被用来使葡萄汁发酵。
)- The ferment in the wine - making process is crucial.(酿酒过程中的发酵至关重要。
)4. Vineyard- 英语释义:A piece of land on which grapevines are grown.- 用法:可数名词。
葡萄酒(英语)
葡萄皮和籽的混合物 30°C Must at 30
降温过程 cooling Pump
Healthy of Wine
Wine
prevent cardiovascular delay the skin ageing
prevent breast cancer
lose weight
The production area for this wine is the whole of French. The wine is fermented (during two weeks in general) by the different growers, with the style of the region where it is coming from.
Merlot
梅洛
Merlot is one
of the earliest cultivated and used as one of the grape wine, as early as the first Century
Merlot
Merlot is often described as being a "difficult" grape, to grow, to deal with in the winery, and to find truly great examples The culture of China's wine has a long history, and the wine as one of a member in the family has been existed in the history of China, and formed his unique wine culture belong to Chinese.
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葡萄酒是一种交际饮品,在社交场合聚会时饮用。
随着人们生活水平的逐步提高,葡萄酒也逐渐成为日常生活中享受生活乐趣、体验生活情调的重要“载体”。
今天,我们就来一起学习西方文化中的酒——【Wine葡萄酒】。
有关葡萄酒的关键词:
Red wine——红葡萄酒:由红葡萄带皮浸渍发酵而成。
葡萄酒是目前世界上产量最大、普及最广的单糖酿造酒。
红葡萄酒由于色泽喜庆,更是人们喜欢的葡萄酒之一。
white wine——白葡萄酒:由葡萄汁发酵而成的。
清澈透明,气味清爽,酒香浓郁,回味深长,含有多种维生素,营养丰富,具有舒筋、活血、养颜、润肺之功效。
Rose wine——桃红葡萄酒:它是被很多人忽视了的葡萄酒的一个小族群。
桃红葡萄酒口味清爽、色泽亮丽,仅仅从感官上就能给人以时尚、亲切的气息。
Nutrition——营养:葡萄的营养很高,而以葡萄为原料的葡萄酒也蕴藏了多种氨基酸、矿物质和维生素,这些物质都是人体必须补充和吸收的营养品。
目前,已知的葡萄酒中含有的对人体有益的成分大约就有600种。
葡萄酒的营养价值由此也得到了广泛的认可。
【例句】
1. At her dinner table, men hang on her every word, and women echo her pearly laugh as she raises a wine glass in a toast.
餐桌旁,男人们抢着应和她说的每一句话;女人们则在她举起葡萄酒杯祝酒时,随她一起放声欢笑。
2. Other merchants say Bordeaux(n.波尔多葡萄酒)has so much stock (n.库存)that merchants are trying to move it on.
其它酒商表示,波尔多葡萄酒库存太多,酒商们正设法将其转手.
3. If you have to choose one bottle, make it a Bordeaux.
如果你只能收藏一瓶酒,一定要选法国波尔多。
(波尔多红酒是亚洲葡萄酒市场的王中之王.)
品酒,其实很简单
Steps to taste wine
品酒的步骤
The three main categories which are to be examined during the wine tasting are appearance, its aroma, and the taste. It is important that you need to look into the wine, smell it and then in turn taste.
品酒的三个主要审查方面是要审查在品酒的外观,它的香气和口感。
更重要的是,你需要观察的葡萄酒的颜色,然后再品尝。
The first step in the wine tasting is the visual appearance, it is important that you do use a long stemmed wine glass(n.高脚酒杯)without any scenic patterns(n.图案)on it which distract its appearance. Fill in the glass about one third. Pick it and examine on the shade, concentration and the clarity(n.清楚,透明). With time red wines become light in color and on the other hand the white wine darkens in shade. The wine has to be clear and not cloudy like a beer. Swirl the wine into the mouth and just look on to the bubbles along the side of the glass; these bubbles indicate the level of alcohol content. The more the formation(n.形成)of bubbles then more is the concentration of the alcohol.
第一步,品酒是外观,重要的是你要使用一个干净透明酒杯并且没有任何可以分散品尝酒的外观。
品酒时应装满约三分之一玻璃杯。
观察玻璃杯的阴影,浓度和清晰度。
随着时间的推移再慢慢开始观察葡萄酒的颜色和另一方面,其中白葡萄酒的颜色会变暗。
所以明确葡萄酒的种类是必须的.
The next step is to smell the wine, hold the glass near your nose and in turn register the smell. It is important that you do smell the wine deeply so that it reaches your olfactory lobes where the smell gets registered. Various aromas (n.香味,芬芳)plunge from the wine like those of the flowery, fruity(adj.果味的,有香味的)and herbal.
第二步是葡萄酒的气味,举起玻璃杯而你的鼻子可以闻到气味。
最重要的是,如果你闻到葡萄酒味足够深,葡萄酒的气味会达到您的嗅觉系统并且被记住。
不同香味的葡萄酒会有不一样的味道。
The next is the best part of sipping the aromatic wine on to your mouth wherein it is important that you do not swallow the wine directly, but roll the wine directly on to mouth and in turn feel the various flavors which are present in the wine. Thus the simple process of wine tasting gets over with the three steps of look, smell and sip(v.吸吮).
第三步是最好的一部分,把葡萄酒的芳香带给你的嘴,其中重要的是,你不能直接吞下酒,用舌头卷住酒直接把它送进嘴里然后再体味各种口味的葡萄酒本。
So that's the Steps to taste wine.
这就是品酒的3个步骤。