史上最强-葡萄酒品鉴评价术语-(中英双语版对照)
法国葡萄酒酒标常用词汇中英文对照表
法国葡萄酒酒标常用词汇中英文对照表法国葡萄酒酒标常用词汇中英文对照表作者:红酒久久对于葡萄酒新手来说，酒标是比较难看懂的，而且各个国家的酒标都有所不同，这更添加了难度，现在红酒人把主要几个国家的葡萄酒酒标上的常用语英汉对照整理出来，希望对大家有用。
法国葡萄酒酒标常用词汇中英文对照表以下为法国酒标上的一些常用语介绍，这些用语可以帮助您多认识一点葡萄酒喔。
Appellation......Controlee：法定产区等级葡萄酒，简称AOC。
通常在.......加入被认定为AOC酒的地域名，例如AppellationBordeauxControlee指的就是波尔多的AOC酒。
Blanc：白葡萄酒。
Chateau：城堡酒庄。
Cave cooperative：合作酒厂。
Cru：葡萄园Grand Cru：最优良的特等葡萄园。
Grand Cru Class意思就是〝高级品〞Demi sec：半干型葡萄酒，含些微糖份。
Doux：甜葡萄酒。
Domaine：独立酒庄。
Mis En Bouteille：装瓶。
以在酒庄装酒为最佳，称为〝酒庄原装酒〞Negociant：葡萄酒仲介商。
酒商会和葡萄酒栽种者签订合约，然后看是要原酒或是另行调配装瓶出售。
Proprietaire recoltant：自产葡萄、酿酒的葡萄农。
Premier cru：次于特等葡萄园但优于一般等级的葡萄园。
Rouge：红葡萄酒。
Rose：玫瑰红酒。
Sec：干型葡萄酒，不含糖份。
VIN：葡萄酒。
VDQS：上好指定酒。
Vin de Pays：产地酒。
是仅限定葡萄产地的葡萄酒，其限定较AOC所规定的少，价钱也比较和理。
Vin de Table：普通餐酒。
不受规定约束的酒，任何产地的葡萄酒都可以拿来混合酿造。
藉由混合酿造来降低成本是这种酒的特征，美味与否全凭生产者的巧手，无等级之分。
意大利葡萄酒酒标常用词汇中英文对照表Abbocato：甜酒Amabile：微甜酒Amaro：略带苦味的酒Annata：年Ascutto：干酒，也就是不含糖份的意思。
葡萄酒术语
葡萄酒术语酸味——存在于所有的葡萄中，是保存葡萄酒的必须组成部分。
酸味在葡萄酒中的表现特征为脆而麻辣。
回味——在吞咽下酒之后喉间酒味萦回的味道。
请参阅余味。
芳香——口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。
麻辣——由于单宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。
平衡——好的术语，描述了在葡萄酒中香味、酸度、干度或甜度的成分均匀而又和谐的体现。
酒体——（body）葡萄酒在口中的感觉：或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。
酒香——（bouquet）葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。
干净——没有可察觉的缺点，没有难闻的味道。
复杂——好的术语，表明了葡萄酒有很多层次和味道。
酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。
浓郁——强烈的香味。
瓶塞味——（Corked Taste,Corkiness,Corky）葡萄酒中由于变质受到污染，产生异常的口味。
清爽——（crisp）非常新鲜，明显的酸味(特别是白葡萄酒)。
特酿——葡萄的混合或特殊精选。
精致——（delicate）描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。
新鲜——生动，干净，果实香味，是新酒的一种重要特征。
香味浓郁——具有强烈的果香味的葡萄酒。
饱满——（Rich）富有一定数量酒体的葡萄酒。
生涩——未成熟的果实味道。
在薏丝琳和格乌兹来妮葡萄酒中非常和谐。
涩口——由于酸度和单宁含量高而引起的麻辣的感觉。
余味——（after-flavor）在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。
越长越好。
轻盈或酒体轻盈——相对而言酒体比较单薄的葡萄酒。
成熟——可以饮用。
柔和——口感和谐。
有时实为甜味的委婉说法。
口感——葡萄酒及其成分在喉咙内的具体感官表现力。
无酿制年份——没有具体年份的葡萄酒，通常是由不同年份的葡萄混合而酿制出来的。
酒味——鼻子闻酒的感受。
葡萄酒的味道，也指香味。
橡木/橡木的——（Casky/Woody Taste）在葡萄酒陈年的过程中，由于酒与橡木桶接触而产生的带有橡木的香味和口感。
葡萄酒中英文对照
bulk 原酒bottled wine 瓶装酒original(import bottled wine) 原装酒红葡萄品种：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Zinfandel 仙粉黛Malbec 玛尔贝克白葡萄品种：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Pinot Noir 黑品诺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Syrah (Shiraz) 西拉染色品种：Alicante Bouschet(France) ：紫北塞Yan 73(China,Changyu) ：烟73Yan 74(China,Changyu) ：烟74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。
葡萄酒鉴赏术语
冰葡萄酒(Ice Wine)：(德国也叫做Eiswein)。佐甜点酒，采用冰冻葡萄酿制而成，为加拿大特产。
Labrusca(或称Vitis Labrusca)：不要和廉价的意大利红酒Lambrusco混为一谈。它是在美国本土生长的葡萄，生长的葡萄品种如Concord。
DOCG(Denominazione di Origine Controllata e Garantita)：代表意大利品质最高的葡萄酒，但判断酒的质量并非完全能依赖这个标记。
唐?培里侬(Dom Perignon)：早期香槟酿制史上曾作出重要贡献的一位修道士，但他并没有真正“发明”香槟。也指一种精良昂贵的香槟酒。
勃艮第(Burgundy)：法国一地区，最知名的是用黑比诺葡萄(Pinot Noir)酿制的红酒以及用霞多丽葡萄(Chardonnay)酿制的白酒。
赤霞珠(Cabernet Sauvignon)：用以酿制红酒的葡萄品种。著名的波尔多地区(Bordeaux)产的葡萄酒和加州的许多顶级葡萄酒就是用此品种酿制而成。
香槟(Champagne)：法国一地区，出产世界上最好的起泡酒，采用的是黑比诺(Pinot Noir)、皮诺穆尼耶(Pinot Meunier)和霞多丽(Chardonnay)葡萄品种。
霞多丽(Chardonnay)：生长于勃艮第地区的优质白葡萄。美国的头号单品种葡萄酒。
白诗南(Chenin Blanc)：是用以酿制干葡萄酒和甜葡萄酒的优质葡萄品种。在美国有时指“廉价的白葡萄酒”，但有时也指精良的单品种葡萄酒。
原产地管理证明(Appellation Controlee)：是法国的一种制度，其规定了某地域内酿酒的规则。是一种世界通用的行业标准。
葡萄酒品评术语-Wine-Tasting-Terms
Wine Tasting TerminologyIntensityIntensity refers to the amount of fruit flavour in the wine: a high-quality wine will have more phenolic (flavourcompounds in the grape) characters, giving it a greater intensity.ComplexityComplexity is a 'sliding scale', from very one-dimensional wines to those showing many aromas, flavours and tastes,which may change and develop the longer the wine is open. Perhaps unsurprisingly, the best wines are also the mostcomplex.BalanceBalance refers to the relationship between taste factors such as fruit concentration, acidity, sweetness, alcoholand tannin. If they're all in harmony with each other, the wine is balanced: if one obviously stands out above therest, and detracts from your enjoyment, it's unbalanced. As a rule, the better the balance, the finer the wine. LengthThis is a measure of how long the taste lingers in your mouth after you've swallowed or expelled the wine. A longlength, during which more flavours may develop, usually signifies a great wine.PleasureUltimately, the most important question you can ask of any wine is: "Am I enjoying it?" And as long as the answeris "Yes", none of the above really matters!Wine Tasting TermsACIDIC: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.AERATION: The process of letting a wine “breathe” in the open air, or swirling wine in a glass. It’s debatable whether aerating bottled wines(mostly reds) improves their quality. Aeration can soften young, tannic wines; it can also fatigue older ones.AFTERTASTE: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or “finish” is the most important factor in judging a wine’s character and quality. Great win es have rich, long, complex aftertastes.AGGRESSIVE: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.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 taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.APPEARANCE: Refers to a wine’s clarity, not color.AROMA: Traditionally defined as the smell that wine acquires from the grap es and from fermentation. Now it more commonly means the wine’s total smell, including changes that resulted from oak aging or that occurred in the bottle- good or bad. “Bouquet” has a similar meaning.ASTRINGENT: Describes a rough, harsh, puckery feel in the mouth, usually from tannin or high acidity, that red wines (and a few whites) have. When the harshness stands out, the wine is astringent.AUSTERE: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.AWKWARD: Describes a wine that has poor structure, is clumsy or is out of balance.BACKBONE: Used to denote those wines that are full-bodied,well-structured and balanced by a desirable level of acidity.BACKWARD: Used to describe a young wine that is less developed than others of its type and class from the same vintage.BALANCE: A wine has balance when its elements are harmonious and no single element dominates.BITE: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes–notably Gewurztraminer and Muscat–often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems. If the bitter quality dominates the wine’s flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn’t always dissipate with age. Normally, a fine, mature wine should not be bitter on the palate.BLUNT: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.BODY: The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.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.BOUQUET: The smell that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavors beyond basic young fruit and oak aromas.BRAWNY: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors. The opposite of elegant.BRIARY: Describes young wines with an earthy or stemmy wild berry character.BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.BRILLIANT: Describes the appearance of very clear wines with absolutely no visible suspended or particulate matter. Not always a plus, as it can indicate a highly filtered wine.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 lesssignificant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable.BURNT: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in “a rich, buttery Chardonnay.”CEDARY: Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak.CHEWY: Describes rich, heavy, tannic wines that are full-bodied.CIGAR BOX: Another descriptor for a cedary aroma.CLEAN: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.CLOSED: Describes wines that are concentrated and have character, yet are shy in aroma or flavor.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.COARSE: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.COMPLEXITY: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.CORKED: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.DECANTING: Process for separating the sediment from a wine before drinking. Accomplished by slowly and carefully pouring the wine from its bottle into another container.DELICATE: Used to describe light- to medium-weight wines with good flavors.A desirable quality in wines such as Pinot Noir or Riesling.DENSE: Describes a wine that has concentrated aromas on the nose and palate.A good sign in young wines.DEPTH: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.DIRTY: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.DRY: Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.DRYING OUT: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.EARTHY: Used to describe both positive and negative attributes in wine. At its best, a pleasant, clean quality that adds complexity to aroma and flavors. The flip side is a funky, barnyardy character that borders on or crosses into dirtiness.ELEGANT: Used to describe wines of grace, balance and beauty.FAT: Full-bodied, high alcohol wines low in acidity give a “fat” impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine’s structure is suspect.FINISH: The key to judging a wine’s quality is finish, also called aftertaste–a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.FLESHY: Soft and smooth in texture, with very little tannin.FLINTY: A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel.FLORAL (also FLOWERY): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.FRESH: Having a lively, clean and fruity character. An essential for young wines.FRUITY: Having the aroma and taste of fruit or fruits.GRAPEY: Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines.GRASSY: A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent.GREEN: Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewurztraminer.GRIP: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.HARD: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.HARMONIOUS: Well balanced, with no component obtrusive or lacking.HARSH: Used to describe astringent wines that are tannic or high in alcohol.HAZY: Used to describe a wine that has small amounts of visible matter.A good quality if a wine is unfined and unfiltered.HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.HEADY: Used to describe high-alcohol wines.HERBACEOUS: Denotes the taste and smell of herbs in a wine. A plus in many wines such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet. Herbal is a synonym.HOT: High alcohol, unbalanced wines that tend to bur n with “heat” on the finish are called hot. Acceptable in Port-style wines.LEAFY: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine’s flavor.LEAN: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.LEGS: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.LENGTH: The amount of time the sensations of taste and aroma persist after swallowing. The longer the better.LINGERING: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.LIVELY: Describes wines that are fresh and fruity, bright and vivacious.LUSH: Wines that are high in residual sugar and taste soft or viscous are called lush.NOSE: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet.NOUVEAU: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais.NUTTY: Used to describe oxidized wines. Often a flaw, but when it’s close to an oaky flavor it can be a plus.OAKY: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.OFF-DRY: Indicates a slightly sweet wine in which the residual sugar is barely perceptible: 0.6 percent to 1.4 percent.MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.MEATY: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.MUSTY: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.PEAK: The time when a wine tastes its best–very subjective.PERFUMED: Describes the strong, usually sweet and floral aromas of some white wines.PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.RAISINY: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.RAW: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.RICH: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.ROBUST: Means full-bodied, intense and vigorous, perhaps a bit overblown.ROUND: Describes a texture that is smooth, not coarse or tannic.RUSTIC: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.SMOKY: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.SOFT: Describes wines low in acid or tannin (sometimes both), making for easy drinking.SPICY: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines.STRUCTURE: The interaction of elements such as acid, tannin, glycerin, al cohol and body as it relates to a wine’s texture and mouthfeel. Usually preceded by a modifier, as in “firm structure” or “lacking in structure.”SUBTLE: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.SUPPLE: Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic.TANNIN: The mouth-puckering substance–found mostly in red wines–that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.TART: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.TIGHT: Describes a wine’s structure, concentration and body, as i n a “tightly wound” wine. Closed or compact are similar terms.TINNY: Metallic tasting.TIRED: Limp, feeble, lackluster.TOASTY: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.VEGETAL: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers.VELVETY: Having rich flavor and a silky, sumptuous texture.VINOUS: Literally means “winelike” and is usually applied to dull wines lacking in distinct varietal character.VOLATILE (or Volatile Acidity): Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.Additional Wine and Winemaking Terms as presented by The California Wine Club:ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small–from 0.03 percent to 0.06 percent–and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.ACIDITY: The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine’s volume. It is legal in some areas–such as Bordeaux and Burgundy, Australia, California–to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine.ALCOHOL: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.ALCOHOL BY VOLUME: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent. Thus, wineries may legally avoid revealing the actual alcohol content of their wines by labeling them as “table wine.”AMERICAN OAK: Increasingly popular as an alternative to French oak for making barrels in which to age wine as quality improves and vintners learn how to treat the wood to meet their needs. Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It’s less desirable, although used occasionally, for Chardonnay or Pinot Noir. Many California and Australia wineries use American oak, yet claim to use French oak because of its more prestigious image. American oak barrels sell in the $250 range, compared to more than $500 for the French ones.AMERICAN VITICULTURAL AREA (AVA): A delimited, geographicalgrape-growing area that has officially been given appellation status by the Bureau of Alcohol, Tobacco and Firearms. Two examples are Napa Valley and Sonoma Valley.AMPELOGRAPHY: The study of grape varieties.APPELLATION: Defines the area where a wine’s grapes were grown, such as Bordeaux, Gevrey-Chambertin, Alexander Valley or Russian River Valley.Regulations vary widely from country to country. In order to use an appellation on aCalifornia wine label, for example, 85 percent of the grapes used to make the wine must be grown in the specified district.BARREL FERMENTED: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types. Its liabilities are that more labor is required and greater risks are involved. It is mainly used for whites.BLANC DE BLANCS: “White of whites,” meaning a white wine made of white grapes, such as Champagne made of Chardonnay.BLANC DE NOIRS: “White of blacks,” white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact. The wines can have a pale pink hue. (ie. Champagne that is made from Pinot Noir).BOTRYTIS CINEREA: Called the “Noble Rot.” A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid. Some of the most famous examples come from Sauternes and Germany.BOTTLED BY: Means the wine could have been purchased ready-made and simply bottled by the brand owner, or made under contract by another winery. When the label reads “produced and bottled by” or “made and bottled by” it means the winery produced the wine from start to finish.BRIX: A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes’ ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix.BRUT: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.CELLARED BY: Means the wine was not produced at the winery where it was bottled. It usually indicates that the wine was purchased from another source.CLONE: A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, productivity and adaptability to growing conditions.CRUSH: Harvest season when the grapes are picked and crushed.CUVEE: A blend or special lot of wine.DEMI-SEC: In the language of Champagne, a term relating to sweetness. It can be misleading; although demi-sec means half-dry, demi-sec sparkling wines are usually slightly sweet to medium sweet.EARLY HARVEST: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness.ENOLOGY: The science and study of winemaking. Also spelled oenology.ESTATE-BOTTLED: A term once used by producers for those wines made from vineyards that they owned and that were contiguous to the winery “estate.” Today it indicates the winery either owns the vineyard or has a long-term lease to purchase the grapes.FERMENTATION: The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.FILTERING: The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.FINING: A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.FORTIFIED: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.FREE-RUN JUICE: The juice that escapes after the grape skins are crushed or squeezed prior to fermentation.FRENCH OAK: The traditional name wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines.GROWN, PRODUCED AND BOTTLED: Means the winery handled each aspect of wine growing.HALF-BOTTLE: Holds 375 milliliters or 3/8 liter.LATE HARVEST: On labels, indicates that a wine was made from grapes picked later than normal and at a higher sugar (Brix) level than normal. Usually associated with dessert-style wines.LEES: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged “on its lees.”MACERATION: During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.MADE AND BOTTLED BY: Indicates only that the winery crushed, fermented and bottled a minimum of 10 percent of the wine in the bottle. Very misleading.MAGNUM: An oversized bottle that holds 1.5 liters.MALOLACTIC FERMENTATION: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine’s total acidity. Adds comp lexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot.MERITAGE: An invented term, used by California wineries, forBordeaux-style red and white blended wines. Combines “merit” with “heritage.” The term arose out of the need to name wines that didn’t meet minimal labeling requirements for varietals (i.e., 75 percent of the named grape variety). For reds, the grapes allowed are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon Blanc and Sémillon. Joseph Phelps Insignia and is an example of a wine whose blends vary each year, with no one grape dominating. METHODE CHAMPENOISE: The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process.MUST: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.NEGOCIANT (NEGOCIANT-ELEVEUR): A French wine merchant who buys grapes and vinifies them, or buys wines and combines them, bottles the result under his own label and ships them. Particularly found in Burgundy. Twowell-known examples are Joseph Drouhin and Louis Jadot.NONVINTAGE: Blended from more than one vintage. This allows the vintner to keep a house style from year to year. Many Champagnes and sparkling wines are non vintage.OXIDIZED: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified.PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.PHYLLOXERA: Tiny aphids or root lice that attack Vitis vinifera roots. The disease was widespread in both Europe and California during the late 19th century, and returned to California in the 1980s.PRESS WINE (or PRESSING): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.PRIVATE RESERVE: This description, along with Reserve, once stood for the best wines a winery produced, but lacking a legal definition many wineries use it or a spin-off (such as Proprietor’s Reserve) for rather ordinary wines. Depending upon the producer, it may still signify excellent quality. PRODUCED AND BOTTLED BY: Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle.RACKING: The practice of movi moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification.RESIDUAL SUGAR: Unfermented grape sugar in a finished wine.SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines.TARTARIC ACID: The principal acid in wine.TARTRATES: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine.VINICULTURE: The science or study of grape production for wine and the making of wine.VINTAGE DATE: Indicates the year that a wine grapes were harvested. In order to carry a vintage date in the United States, for instance, a wine must come from grapes that are at least 95 percent from the stated calendar year.VINTED BY: Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.VINTNER: Translates as wine merchant, but generally indicates a wine producer/or winery proprietor.VINTNER-GROWN: Means wine from a winery-owned vineyard situated outside the winery’s delimited viticultural area.VITICULTURAL AREA: Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name. For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety.VITICULTURE: The cultivation, science and study of grapes.YEAST: Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine（注：可编辑下载，若有不当之处，请指正，谢谢!）。
品酒中描述葡萄酒品质的专业词汇
品酒中描述葡萄酒品质的专业词汇（中英对照）品种（Variety) 酿造葡萄酒所使用的葡萄的种类。
年标（Vintage）葡萄采摘和酿制葡萄酒的年份。
Tannins - 单宁单宁主要源于葡萄皮和葡萄籽轻微的苦涩味。
单宁不会总被品尝出来，但却在舌间展示了为葡萄酒建立着结构。
例如，柔软。
单宁之所以赋予葡萄酒的结构是因为他们具有天然抗氧化防腐作用，对酒的陈年作用具有着决定性。
oxidized - 氧化葡萄酒充分与空气（氧气）接触，因此改变葡萄酒香气及味道。
当小部分氧气接触是有好处的（Decanting - 特意氧化），接触的太多就是不利的。
被氧化的葡萄酒缺乏果味，有些微苦味道。
Malolactic Fermentation 〈马洛拉克梯克〉发酵再二次发酵，酸的味道，经过转变苹果酸而变柔和，乳酸味，它也会由于酿酒师而改变。
herbaceous - 香料味的味道如绿色香料。
多数葡萄品种的酒有香料味被认为是不好的。
无论，一些像苏维翁这样的葡萄品种一般展示一些特有的被认同的香料味道。
Finish - 余味见Afterntaste - 回味Fermentation - 发酵当葡萄汁转变为葡萄酒的过程。
酵母稀释了葡萄糖份和产生的二氧化碳。
酿酒师对温度的控制影响着发酵速度。
发酵速度慢对白葡萄酒的水果味道十分重要。
enology - 葡萄酒酿造学酿造葡萄酒的学问Decanting - 特意氧化轻轻把红葡萄酒从酒瓶倒入一个专门氧化酒的玻璃壶（Decanter）中的过程。
一个Decanter 有一点像一个花瓶在下面比较宽。
倒入有两个用途，尽量把沉淀物留到最后能分出来。
其二在Decanter里葡萄酒跟空气接触的面积比较大，酒会稍微氧化一点。
特别是成熟的、存过橡木桶里的葡萄酒这样才会完全展示她们的果味。
D.O.C. / D.O.C.G.- 保证及控制来源命名D.O.C的意思是Denominazioned’Origine Controllata.是意大利体系取缔了大约250个葡萄酒区,规定严密的地理区域,允许葡萄在区域生长,等等.D.O.C.G.是Denominazione di Origine Controllata e Garantita是在一些高品质区域的更严密的体系。
葡萄酒专业名词中英文对照
品鉴葡萄酒专业名词中英文对照及名词解释品鉴葡萄酒专业名词中英文对照及名词解释ACCESSIBLE(已可饮用)——已经可以品尝的酒;适饮期的酒;不需储藏的新酒，成熟的老酒和比预期早熟的酒。
ACETIC ACID(醋酸)——所有酒都含有轻微而不易察觉的醋酸(约0.03%-0.06%)。
如果比例超过0.1%，酸味会变得明显，就有如指甲油般的味道。
ACID，ACIDITY(酸度)——酒酸，是造成葡萄酒 (特别是白酒) 的结构及厚度的重要因素。
若与丹宁等其他元素不平衡，会造成瑕疵。
通常以Tart或 Sour来形容酸度过高的酒。
甜酒的酸度会比不甜酒略高。
AFTERTASTE(余韵，回甘)——指入喉后的回甘。
这回甘与酒停留在你口中的香味将有所不同，有辛辣的感受，余韵越长表示越好,是欣赏葡萄酒最后的一个愉快的项目。
AGE/AGED(陈年/成熟)——经陈年的白酒通常由青绿转变为金黄色。
波尔多红酒由紫转深红，布根地由紫变砖红。
实际颜色转变视葡萄品种而定。
AGGRESSIVE(浓烈)——指酒内含浓烈的丹宁，非常干涩，尚需陈年。
ALCOHOLIC(酒精的酒精味)——1.平衡不佳而生成酒精的味道。
浓烈的酒精味会把应有的果香覆盖，生成炽热的感受。
2.法令规完酒内的酒精浓度必需注明，一般而言，餐酒不得超过14%，然而亦有例外，如某些金芬黛的酒精度会比较高。
ALMOND(杏仁)——带有些微甘味，意大利白酒通常会出现这种味道。
American Oak(美国橡木)——用美国橡木桶陈酿的苏维翁，梅洛及金芬黛会有浓烈的香草，时萝(九层塔)及杉木味。
ANISE(大茴香)——些微的甘草香，大部份的西班牙红酒会有这种味道。
APPLE(苹果)——1.丰富的苹果香味，你可以在有轻微橡木味的莎当妮中品尝得到。
2.清新的苹果味是薏丝琳白酒的味道。
3.尚未成熟的葡萄酿制的白酒有青苹果味。
4.酸苹果味表示酒已开始氧化。
APRICOT(杏子)——杏味通常会在甜白酒中出现，红酒中偶尔也会出现。
史上最强-葡萄酒品鉴评价术语-(中英双语版对照)
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。
葡萄酒专业词汇中英文对照
葡萄酒专业词汇中英文对照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 aging：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。
葡萄酒品种及品尝术语（中英对照）
葡萄酒品种及品尝术语（中英对照）What is Wine ? (什么是葡萄酒)(葡萄How to make Wine ? (如何酿制葡萄酒？)Grape VarietiesOak Barrel (橡⽊桶)(抽梗机)Stems (梗)Must (混合物)Pressing 榨汁机)FERMENTATI ON(发酵)AGI NG (陈年)BOTTLI NG(装瓶)(去渣、沉淀W INE 葡萄酒)Notes (注)：Both American oak &French oak can be used in wine aging procession, but they have different style. (美国橡⽊桶、法国橡⽊桶都被⽤于葡萄酒的陈年，它们有各⾃不同的风格。
)Stainless Steel Tank(不锈钢桶)The taste of wine is inevitably bound up with the grape variety. The fundamental balance of sugar, acid and tannin is particular to each variety.Red Grapes (红葡萄)Cabernet Franc—Medium, blackcurrant, grassy, sometimes earth and raspberry. Cabernet sauvignon加本⼒苏维翁（⾚霞珠)---Dark, tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olivesIt is the most recognizable and most versatile of the red wine grapes. The Cabernet Sauvignon grape with its thick skin thrives in warm climates and is grown throughout the world. This grape is late ripening, which makes it the slowest wine to mature. It needs time to age in oak or bottle and is at its best blended with Merlot. In Bordeaux the percentages of Cabernet Sauvignon to Merlot may vary from Chateau to Chateau but the influence of the grape is always predominate. A very good example of this grape is Chateau Cos d'Estournel. 是红葡萄品种中最为著名最为丰富多彩的⼀种。
葡萄酒专业词汇英汉对照
葡萄酒专业词汇英汉对照第一部分葡萄酒分类[[category:D]]Dry red wine 干红葡萄酒[[category:S]]Semi-dry wine 半干葡萄酒[[category:D]]Dry white wine 干白葡萄酒[[category:R]]Rose wine 桃红葡萄酒[[category:S]]Sweet wine 甜型葡萄酒[[category:S]]Semi-sweet wine 半甜葡萄酒[[category:S]]Still wine 静止葡萄酒[[category:S]]Sparkling wine 起泡葡萄酒[[category:c]]Claret 新鲜桃红葡萄酒（波尔多产）[[category:b]]Botrytised wine 贵腐葡萄酒[[category:F]]Fortified wine 加强葡萄酒[[category:F]]Flavored wine 加香葡萄酒[[category:b]]Brutwine 天然葡萄酒[[category:c]]Carbonated wine 加气起泡葡萄酒[[category:a]]Appetizer wine(Aperitif) 开胃葡萄酒[[category:T]]Table wine 佐餐葡萄酒[[category:D]]Dessert wine 餐后葡萄酒[[category:c]]Champagne 香槟酒[[category:V]]Vermouth 味美思[[category:b]]Beaujolasis 宝祖利酒[[category:M]]Mistelle 密甜尔[[category:W]]Wine Cooler 清爽酒[[category:c]]Cider 苹果酒[[category:b]]Brandy 白兰地[[category:F]]Fruit brandy 水果白兰地[[category:P]]Pomace Brandy 果渣白兰地[[category:G]]Grape brandy 葡萄白兰地[[category:L]]Liquor（Liqueur）利口酒[[category:G]]Gin 金酒（杜松子酒）[[category:R]]Rum 朗姆酒[[category:c]]Cocktail 鸡尾酒[[category:V]]Vodka 伏特加[[category:W]]Whisky 威士忌[[category:S]]Spirit 酒精，烈酒[[category:c]]Cognac(France) 科尼亚克白兰地（法）[[category:a]]Armagnac(France) 阿马尼亚克白兰地（法）[[category:S]]Sherry(Spain) 雪莉酒（西班牙）[[category:P]]Port(Portuguese) 波特酒（葡萄牙）[[category:b]]BDX 波尔多红酒第二部分酿酒微生物[[category:Y]]Yeast 酵母[[category:W]]Wild yeast 野生酵母[[category:Y]]Yeast hulls 酵母菌皮[[category:D]]Dry activity yeast 活性干酵母[[category:b]]Bacteria 细菌[[category:M]]Malolactic bacteria(MLB) 乳酸菌[[category:L]]Lactic acid bacteria(LAB) 乳酸菌[[category:a]]Acetic acid bacteria 醋酸菌[[category:S]]Spoilage yeast 败坏酵母第三部分生理生化过程[[category:T]]Transpiration 蒸腾作用[[category:E]]Evaporation 蒸发[[category:P]]Photosynthesis 光合作用[[category:M]]Maillard Reaction 麦拉德反应[[category:V]]Veraison 转色期[[category:S]]Saturation 饱和[[category:a]]Alcoholic fermentation(AF) 酒精发酵[[category:S]]Stuck(Sluggish) Fermentation 发酵停滞[[category:P]]Primary Fermentation 前发酵，主发酵[[category:S]]Secondary Fermentation；二次发酵[[category:H]]Heterofermentation 异型发酵[[category:M]]Malolactic fermentation(MLF) 苹果酸-乳酸发酵[[category:M]]Malo-Alcohol Fermentation(MAF) 苹果酸-酒精发酵[[category:M]]MethodeCharantaise 夏朗德壶式蒸馏法[[category:M]]Maceration Carbonique CO2浸渍发酵[[category:W]]Wholebunch fermentation CO2浸渍发酵[[category:b]]Beaujolasismethod 宝祖利酿造法[[category:U]]Unareobic fermentation 厌氧发酵法[[category:T]]Thermovinification 热浸渍酿造法[[category:c]]Charmat method 罐式香槟法[[category:E]]Enzymatic browning 酶促褐变[[category:a]]Acetification 酸败[[category:a]]Ageing 陈酿[[category:S]]Surlies 带酒脚陈酿[[category:E]]Esterify 酯化[[category:S]]Saccharify 糖化[[category:L]]Liquefy 溶解、液化[[category:b]]Bottle aging 瓶内陈酿[[category:a]]Amelioration 原料改良[[category:c]]Chaptalization 加糖[[category:D]]Distillation 蒸馏[[category:F]]Fractional Distillation 分馏[[category:R]]Rectification 精馏[[category:c]]Clarification 澄清第四部分葡萄酒酿酒辅料[[category:b]]Betonite 膨润土（皂土）[[category:K]]Kieselgur,diatomite 硅藻土[[category:c]]Capsule 胶帽[[category:T]]TinPlat、Foil 锡箔[[category:P]]Pigment 颜料、色素[[category:c]]Casein 酪蛋白[[category:P]]Pectin 果胶酶[[category:S]]Silica gel 硅胶[[category:G]]Gelatin 明胶[[category:I]]Isinglass 鱼胶[[category:E]]Egg white 蛋清[[category:a]]Albumen 蛋白[[category:b]]Blood powder 血粉第五部分理化指标[[category:T]]Total acid 总酸[[category:T]]Titrable acid 滴定酸[[category:R]]Residul sugar 残糖[[category:c]]Carbondi oxide 二氧化碳[[category:S]]Sugar-free extract 干浸出物[[category:V]]Volatile acid 挥发酸[[category:S]]Sulfur dioxide 二氧化硫[[category:T]]Total sulfur dioxide 总二氧化硫[[category:F]]Free sulfur dioxide 游离二氧化硫[[category:c]]Copper（Cu）铜[[category:I]]Iron（Fe）铁[[category:P]]Potassium 钾（K）[[category:c]]Calcium（Ca）钙[[category:S]]Sodium（Na）钠第六部分物质名词[[category:M]]Methanol 甲醇[[category:H]]High Alcohol 高级醇[[category:P]]Polyalcohol 多元醇[[category:E]]Ethylacetate 乙酸乙酯[[category:F]]Flavonol 黄酮醇[[category:G]]Glycine 甘油[[category:c]]Calcium Pectate 果胶酸钙[[category:O]]Ochratoxin 棕曲霉毒素[[category:b]]Butanol 丁醇[[category:I]]Isobutanol 正丁醇[[category:G]]Gastric Acid 胃酸[[category:P]]Propanone 丙酮[[category:a]]Acetic Acid 乙酸[[category:F]]Formic Acid 甲酸，蚁酸[[category:P]] Phospholipids 磷脂[[category:a]]Amino Acid 氨基酸[[category:F]]Fatty Acid 脂肪酸[[category:c]]Carbonic Acid 碳酸[[category:c]]Carbohydrate 碳水化合物[[category:F]]Fixed Acid 固定酸[[category:T]]Tartaric Acid 酒石酸[[category:M]]Malic Acid 苹果酸[[category:c]]Citric Acid 柠檬酸[[category:L]]Lactic Acid 乳酸[[category:S]]Succinic Acid 琥珀酸[[category:S]]Sorbic acid 山梨酸[[category:a]]Ascorbic acid 抗坏血酸[[category:b]]Benzyl acid 苯甲酸[[category:G]]Gallic acid 没食子酸[[category:F]]Ferulic Acid 阿魏酸[[category:P]]Pcoumaric acid 香豆酸[[category:G]]Glucose,Dextrose,GrapeSugar 葡萄糖[[category:F]]Fructose,Fruit Sugar 果糖[[category:c]]Cane Sugar,Short Sweetening 蔗糖[[category:P]]Polysaccharides 水解多糖[[category:S]]Starch 淀粉[[category:a]]Amylase 淀粉酶[[category:F]]Foam 泡沫[[category:P]]Protein 蛋白质[[category:M]]Mercaptan 硫醇[[category:T]]Thiamine 硫胺（VB1）[[category:a]]Ammonium Salt 铵盐[[category:M]]Melanoidinen 类黑精[[category:G]]Glycerol 甘油，丙三醇[[category:c]]Copper citrate 柠檬酸铜[[category:c]]Copper sulphate 硫酸铜[[category:H]]Hydrogen sulphide 硫化氢[[category:O]]Oak(barrel) 橡木（桶）[[category:c]]Catechins 儿茶酚[[category:L]]Low Flavour Threshold 香味阈值[[category:M]]Maillard Reaction 美拉德反应[[category:V]]V olatile Phenols 挥发性酚[[category:V]]Vanillan 香子兰[[category:V]]Vanillin 香草醛,香兰素[[category:L]]Linalool 里那醇，沉香醇[[category:G]]Geroniol 牻牛儿醇，香茅醇[[category:P]]Pyranic acid 丙酮酸[[category:F]]Furan Aldehydes 呋喃醛[[category:E]]Eugenol 丁香酚[[category:G]]Guaiacol 愈创木酚[[category:c]]Carbohydrate Degradation Products 碳水化合物降解物[[category:c]]Cellulose 纤维素[[category:H]]Hemicellulose 半纤维素[[category:H]]Hemicellulase 半纤维素酶[[category:M]]Maltol 落叶松皮素[[category:O]]Oak Lactone 橡木内酯[[category:H]]HydrolysableTannins 水解单宁[[category:E]]Ellagitannins 鞣花单宁[[category:P]]Proanthocyanidin 原花色素[[category:R]]Relative Astringency(RA) 相对涩性[[category:L]]Lagic Acid 鞣花酸[[category:P]]Polypetide Nitrogen 多肽氮[[category:O]]Oxido-reduction Potential 氧化还原电位[[category:c]]Condenced Phenols 聚合多酚[[category:P]]Poly-phenols 多酚[[category:P]]PVP（P）聚乙烯（聚）吡咯烷酮[[category:a]]Anthocyanin 花青素[[category:a]]Alcohol, ethanol 乙醇[[category:I]]Invert Sugar转化糖[[category:O]]Oxygen 氧气[[category:E]]Ester 酯类物质[[category:N]]Nitrogen 氮气[[category:a]]Aroma 果香[[category:V]]Virus 病毒[[category:b]]Bacteriophage 噬菌体[[category:b]]Body 酒体[[category:b]]Byproduct 副产物[[category:P]]Potassium Bitartrate（KHT）酒石酸氢钾[[category:P]]PotassiumSorbate 山梨酸钾[[category:D]]Diammonium Phosphate 磷酸氢二铵[[category:P]]Potassium Meta-bisulfite(K2S2O5) 偏重亚硫酸钾[[category:T]]Tannin 单宁[[category:O]]Oak tannins 橡木丹宁[[category:U]]Undesired（Excessive）Tannins 劣质单宁[[category:D]]Desired tannins 优质单宁[[category:E]]Enzyme 酶[[category:L]]Laccase 漆酶[[category:P]]Polyphenol Oxidase(PPO) 多酚氧化酶β-glucosidase β-葡（萄）糖苷酶β-glucanase β-葡聚糖酶[[category:M]]Mannoproteins 甘露糖蛋白[[category:L]]Lees 酒泥[[category:c]]Chateau 酒庄[[category:b]]Bulkwine、Rawwine 原酒[[category:H]]Hygiene 卫生[[category:a]]Activated carbon 活性碳[[category:c]]Currant 茶蔗子属植物、无核小葡萄干[[category:R]]Raspberry 木莓、山莓、覆盆子、悬钩子第七部分设备[[category:F]]Filtrate(filtration) 过滤[[category:T]]Two-way Pump 双向泵[[category:S]]Screw Pump 螺杆泵[[category:c]]Centrifuge 离心机[[category:D]]Distillation 蒸馏[[category:H]]Heat Exchanger 热交换器[[category:c]]Crusher 破碎机[[category:D]]Destemer 除梗机[[category:P]]Presser 压榨机[[category:a]]Atmosphere Presser 气囊压榨机[[category:S]]Screw Presser 连续压榨机[[category:F]]Filter 过滤机[[category:b]]BottlingLine 灌装线[[category:P]]Plate Filtration（filter）板框过滤（机）[[category:V]]Vacuum Filtration（filter）真空过滤（机）[[category:D]]Depth Filtration（filter）深层过滤（机）[[category:c]]Cross Filtration（filter）错流过滤（机）[[category:M]]Membrane Filtration（filter）膜过滤（机）[[category:S]]Sterile Filtration（filter）除菌过滤（机）[[category:P]]Pocket Filtration（filter）袋滤（机）[[category:R]]Rotary Machine 转瓶机[[category:P]]Pomace Draining 出渣[[category:b]]Blending 调配[[category:R]]Racking 分离（皮渣、酒脚）[[category:D]]Decanting 倒灌（瓶）[[category:R]]Remuage 吐渣[[category:F]]Fining 下胶[[category:D]]Deacidification 降酸[[category:P]]Pumpover 循环[[category:S]]Skin Contact 浸皮（渍）[[category:M]]Mixcolors 调色[[category:O]]Oxidative Ageing Method 氧化陈酿法[[category:R]]Reducing Ageing Method 还原陈酿法[[category:S]]Stabilization 稳定性[[category:U]]Ullage 未盛满酒的罐（桶）[[category:H]]Headspace 顶空[[category:N]]NTU 浊度[[category:R]]Receiving bin 接收槽[[category:c]]Corkscrew 开瓶器[[category:D]]Distilling Column 蒸馏塔[[category:c]]Condenser 冷凝器[[category:H]]Heat Exchanger 热交换器[[category:c]]Cork 软木塞[[category:c]]Cellar 酒窖[[category:W]]Wine Show room 葡萄酒陈列室[[category:O]]Optical Density（OD）光密度[[category:M]]Metal Crown Lid 皇冠盖[[category:b]]Blanket 隔氧层[[category:P]]Pasteurisation 巴斯德杀菌法第八部分原料、病虫害、农药[[category:G]]Grape Nursery 葡萄苗圃[[category:G]]Graft 嫁接苗[[category:S]]Scion 接穗[[category:S]]Seedling 自根苗[[category:D]]Disease 病害[[category:b]]Botrytis 灰霉病[[category:D]]Downy Mildew 霜霉病[[category:P]]Powdery Mildew 白粉病[[category:F]]Fan Leaf 扇叶病毒病[[category:a]]Anthracnose 炭疽病[[category:M]]Mild Powder 灰腐病[[category:b]]Black Rotten 黑腐病[[category:N]]Noblerot 贵腐病[[category:P]]Pearls 皮尔斯病[[category:P]]Phylloxera 根瘤蚜[[category:N]]Nematode 线虫[[category:b]]Bird Damage 鸟害[[category:P]]Pest 昆虫[[category:L]]Lime Sulphur 石硫合剂[[category:N]]Nursery 营养钵[[category:H]]Herbicide 除草剂[[category:P]]Pesticide 杀虫剂[[category:F]]Fungicide 真菌剂[[category:b]]Bordeaux mixture 波尔多液[[category:M]]Microclimate 微气候[[category:V]]Variety 品种[[category:c]]Cluster 果穗[[category:R]]Rachis 穗轴[[category:S]]Scion 接穗[[category:R]]Rootstock 砧木[[category:G]]Grafting 嫁接第九部分学科名词[[category:E]]Enology 葡萄酒酿造学[[category:P]]Pomology 果树学[[category:V]]Vinification 葡萄酒酿造法[[category:W]]Wine-making 葡萄酒酿造[[category:a]]Ampelography 葡萄品种学[[category:V]]Viniculture 葡萄栽培学[[category:W]]Wine Chemistry葡萄酒化学[[category:E]]Enologist,Winemaker 酿酒师[[category:V]]Vintage 年份[[category:I]]Inoculation（inoculum）接种（物）[[category:M]]MOG（materialotherthangrapes）杂物[[category:T]]Terpene 萜烯[[category:T]]Terpenol 萜烯醇第十部分葡萄酒等级法国[[category:a]]A.O.C 法定产区葡萄酒[[category:V]]V.D.Q.S 优良产区葡萄酒[[category:V]]V.D.P 地区餐酒[[category:V]]V.D.T 日常餐酒德国1.Tafelwein 日常餐酒；ndwein 地区餐酒；3.QualitaetsweinbestimmterAnbaugebiete 简称QbA，优质葡萄酒；4.QualitaetsweinmitPraedikat 简称QmP，特别优质酒。
葡萄酒中英对照
aged wine 陈酒, 陈酿葡萄酒appetizer wine开胃葡萄酒apple wine 苹果酒, 发泡苹果酒aromatized wine 加香葡萄酒astringent wine 涩味葡萄酒barley wine 大麦酒bee wine 发酵酒bulk wine 桶装葡萄酒citrus wine 柑桔酒clove wine丁香葡萄酒cooled wine 冰镇酒cut wine 调配葡萄酒effervescent wine 发泡葡萄酒fortified wine 强化酒；加酒精的葡萄酒fruit wine 果酒full-tasting wine 酒味浓重的葡萄酒gasified wine 葡萄汽酒, 汽酒generic wine 原产地类型葡萄酒ginger wine 姜汁酒glutinous rice wine 糯米酒, 黄酒heavy wine 浓酒,烈酒,味醇厚的酒hedge wine 劣质酒, 劣质葡萄酒honey wine (蜂)蜜酒incompletely fermented wine 发酵不完全的酒light wine 低度葡萄酒(糖分, 酒度低)medium-dry wine 半干葡萄酒mild wine 低度酒modified wine 葡萄加糖发酵制成的酒natural wine 自然发酵的葡萄酒, 自然发酵酒neutral wines 中性酒orange wine 桔子酒palm wine 棕榈酒pink wine 桃红葡萄酒port wine 葡萄(汁)酒raisin wine 葡萄干酿制酒rich wine 浓酒ripe wine 醇酒, 陈酒roughwine 涩味葡萄酒semi-dry wine 半干葡萄酒Shao-Hsing rice wine 绍兴酒, 绍兴糯米黄酒sick wine 走味葡萄酒slimy wine 发粘的葡萄酒sound wine 正统葡萄酒, 健康的葡萄酒(指无病害的酒)sparkling wine 汽酒sultana wine 以无籽葡萄干酿制的酒sweet wine 甜酒table wine 佐餐葡萄酒tart wine 酸变葡萄酒tirage wine 香槟原酒(作香槟酒用的葡萄酒)tonic wine 滋补酒tourne wine 发浑葡萄酒vintage wine 佳酿葡萄酒, 精制葡萄酒yeast wine 酒母前十名是：1.Châteauu Mouton Rothchild 1945 (武当王)2.Château d'Yquem 1921 (伊甘)3.Château Latour 1961 (拉图)1961号称是20世纪最好的波尔多红酒年份之一，在当年份五大酒庄中唯一从Robert Parker手上获得100分评价的传奇好酒。
葡萄酒专业词汇英汉对照
葡萄酒专业词汇英汉对照第一部分葡萄酒分类[[category:D]]Dry red wine 干红葡萄酒[[category:S]]Semi-dry wine 半干葡萄酒[[category:D]]Dry white wine 干白葡萄酒[[category:R]]Rose wine 桃红葡萄酒[[category:S]]Sweet wine 甜型葡萄酒[[category:S]]Semi-sweet wine 半甜葡萄酒[[category:S]]Still wine 静止葡萄酒[[category:S]]Sparkling wine 起泡葡萄酒[[category:c]]Claret 新鲜桃红葡萄酒（波尔多产）[[category:b]]Botrytised wine 贵腐葡萄酒[[category:F]]Fortified wine 加强葡萄酒[[category:F]]Flavored wine 加香葡萄酒[[category:b]]Brutwine 天然葡萄酒[[category:c]]Carbonated wine 加气起泡葡萄酒[[category:a]]Appetizer wine(Aperitif) 开胃葡萄酒[[category:T]]Table wine 佐餐葡萄酒[[category:D]]Dessert wine 餐后葡萄酒[[category:c]]Champagne 香槟酒[[category:V]]Vermouth 味美思[[category:b]]Beaujolasis 宝祖利酒Mistelle 密甜尔[[category:W]]Wine Cooler 清爽酒[[category:c]]Cider 苹果酒[[category:b]]Brandy 白兰地[[category:F]]Fruit brandy 水果白兰地[[category:P]]Pomace Brandy 果渣白兰地[[category:G]]Grape brandy 葡萄白兰地[[category:L]]Liquor（Liqueur）利口酒[[category:G]]Gin 金酒（杜松子酒）[[category:R]]Rum 朗姆酒[[category:c]]Cocktail 鸡尾酒[[category:V]]Vodka 伏特加[[category:W]]Whisky 威士忌[[category:S]]Spirit 酒精，烈酒[[category:c]]Cognac(France) 科尼亚克白兰地（法）[[category:a]]Armagnac(France) 阿马尼亚克白兰地（法）[[category:S]]Sherry(Spain) 雪莉酒（西班牙）[[category:P]]Port(Portuguese) 波特酒（葡萄牙）[[category:b]]BDX 波尔多红酒第二部分酿酒微生物[[category:Y]]Yeast 酵母[[category:W]]Wild yeast 野生酵母Yeast hulls 酵母菌皮[[category:D]]Dry activity yeast 活性干酵母[[category:b]]Bacteria 细菌[[category:M]]Malolactic bacteria(MLB) 乳酸菌[[category:L]]Lactic acid bacteria(LAB) 乳酸菌[[category:a]]Acetic acid bacteria 醋酸菌[[category:S]]Spoilage yeast 败坏酵母第三部分生理生化过程[[category:T]]Transpiration 蒸腾作用[[category:E]]Evaporation 蒸发[[category:P]]Photosynthesis 光合作用[[category:M]]Maillard Reaction 麦拉德反应[[category:V]]Veraison 转色期[[category:S]]Saturation 饱和[[category:a]]Alcoholic fermentation(AF) 酒精发酵[[category:S]]Stuck(Sluggish) Fermentation 发酵停滞[[category:P]]Primary Fermentation 前发酵，主发酵[[category:S]]Secondary Fermentation；二次发酵[[category:H]]Heterofermentation 异型发酵[[category:M]]Malolactic fermentation(MLF) 苹果酸-乳酸发酵[[category:M]]Malo-Alcohol Fermentation(MAF) 苹果酸-酒精发酵[[category:M]]MethodeCharantaise 夏朗德壶式蒸馏法[[category:M]]Maceration Carbonique CO2浸渍发酵[[category:W]]Wholebunch fermentation CO2浸渍发酵[[category:b]]Beaujolasismethod 宝祖利酿造法[[category:U]]Unareobic fermentation 厌氧发酵法[[category:T]]Thermovinification 热浸渍酿造法[[category:c]]Charmat method 罐式香槟法[[category:E]]Enzymatic browning 酶促褐变[[category:a]]Acetification 酸败[[category:a]]Ageing 陈酿[[category:S]]Surlies 带酒脚陈酿[[category:E]]Esterify 酯化[[category:S]]Saccharify 糖化[[category:L]]Liquefy 溶解、液化[[category:b]]Bottle aging 瓶内陈酿[[category:a]]Amelioration 原料改良[[category:c]]Chaptalization 加糖[[category:D]]Distillation 蒸馏[[category:F]]Fractional Distillation 分馏[[category:R]]Rectification 精馏[[category:c]]Clarification 澄清第四部分葡萄酒酿酒辅料[[category:b]]Betonite 膨润土（皂土）[[category:K]]Kieselgur,diatomite 硅藻土[[category:c]]Capsule 胶帽[[category:T]]TinPlat、Foil 锡箔[[category:P]]Pigment 颜料、色素[[category:c]]Casein 酪蛋白[[category:P]]Pectin 果胶酶[[category:S]]Silica gel 硅胶[[category:G]]Gelatin 明胶[[category:I]]Isinglass 鱼胶[[category:E]]Egg white 蛋清[[category:a]]Albumen 蛋白[[category:b]]Blood powder 血粉第五部分理化指标[[category:T]]Total acid 总酸[[category:T]]Titrable acid 滴定酸[[category:R]]Residul sugar 残糖[[category:c]]Carbondi oxide 二氧化碳[[category:S]]Sugar-free extract 干浸出物[[category:V]]Volatile acid 挥发酸[[category:S]]Sulfur dioxide 二氧化硫[[category:T]]Total sulfur dioxide 总二氧化硫Free sulfur dioxide 游离二氧化硫[[category:c]]Copper（Cu）铜[[category:I]]Iron（Fe）铁[[category:P]]Potassium 钾（K）[[category:c]]Calcium（Ca）钙[[category:S]]Sodium（Na）钠第六部分物质名词[[category:M]]Methanol 甲醇[[category:H]]High Alcohol 高级醇[[category:P]]Polyalcohol 多元醇[[category:E]]Ethylacetate 乙酸乙酯[[category:F]]Flavonol 黄酮醇[[category:G]]Glycine 甘油[[category:c]]Calcium Pectate 果胶酸钙[[category:O]]Ochratoxin 棕曲霉毒素[[category:b]]Butanol 丁醇[[category:I]]Isobutanol 正丁醇[[category:G]]Gastric Acid 胃酸[[category:P]]Propanone 丙酮[[category:a]]Acetic Acid 乙酸[[category:F]]Formic Acid 甲酸，蚁酸[[category:P]]Phospholipids 磷脂Amino Acid 氨基酸[[category:F]]Fatty Acid 脂肪酸[[category:c]]Carbonic Acid 碳酸[[category:c]]Carbohydrate 碳水化合物[[category:F]]Fixed Acid 固定酸[[category:T]]Tartaric Acid 酒石酸[[category:M]]Malic Acid 苹果酸[[category:c]]Citric Acid 柠檬酸[[category:L]]Lactic Acid 乳酸[[category:S]]Succinic Acid 琥珀酸[[category:S]]Sorbic acid 山梨酸[[category:a]]Ascorbic acid 抗坏血酸[[category:b]]Benzyl acid 苯甲酸[[category:G]]Gallic acid 没食子酸[[category:F]]Ferulic Acid 阿魏酸[[category:P]]Pcoumaric acid 香豆酸[[category:G]]Glucose,Dextrose,GrapeSugar 葡萄糖[[category:F]]Fructose,Fruit Sugar 果糖[[category:c]]Cane Sugar,Short Sweetening 蔗糖[[category:P]]Polysaccharides 水解多糖[[category:S]]Starch 淀粉[[category:a]]Amylase 淀粉酶Foam 泡沫[[category:P]]Protein 蛋白质[[category:M]]Mercaptan 硫醇[[category:T]]Thiamine 硫胺（VB1）[[category:a]]Ammonium Salt 铵盐[[category:M]]Melanoidinen 类黑精[[category:G]]Glycerol 甘油，丙三醇[[category:c]]Copper citrate 柠檬酸铜[[category:c]]Copper sulphate 硫酸铜[[category:H]]Hydrogen sulphide 硫化氢[[category:O]]Oak(barrel) 橡木（桶）[[category:c]]Catechins 儿茶酚[[category:L]]Low Flavour Threshold 香味阈值[[category:M]]Maillard Reaction 美拉德反应[[category:V]]Volatile Phenols 挥发性酚[[category:V]]Vanillan 香子兰[[category:V]]Vanillin 香草醛,香兰素[[category:L]]Linalool 里那醇，沉香醇[[category:G]]Geroniol 牻牛儿醇，香茅醇[[category:P]]Pyranic acid 丙酮酸[[category:F]]Furan Aldehydes 呋喃醛[[category:E]]Eugenol 丁香酚[[category:G]]Guaiacol 愈创木酚[[category:c]]Carbohydrate Degradation Products 碳水化合物降解物[[category:c]]Cellulose 纤维素[[category:H]]Hemicellulose 半纤维素[[category:H]]Hemicellulase 半纤维素酶[[category:M]]Maltol 落叶松皮素[[category:O]]Oak Lactone 橡木内酯[[category:H]]HydrolysableT annins 水解单宁[[category:E]]Ellagitannins 鞣花单宁[[category:P]]Proanthocyanidin 原花色素[[category:R]]Relative Astringency(RA) 相对涩性[[category:L]]Lagic Acid 鞣花酸[[category:P]]Polypetide Nitrogen 多肽氮[[category:O]]Oxido-reduction Potential 氧化还原电位[[category:c]]Condenced Phenols 聚合多酚[[category:P]]Poly-phenols 多酚[[category:P]]PVP（P）聚乙烯（聚）吡咯烷酮[[category:a]]Anthocyanin 花青素[[category:a]]Alcohol, ethanol 乙醇[[category:I]]Invert Sugar转化糖[[category:O]]Oxygen 氧气[[category:E]]Ester 酯类物质[[category:N]]Nitrogen 氮气[[category:a]]Aroma 果香[[category:V]]Virus 病毒[[category:b]]Bacteriophage 噬菌体[[category:b]]Body 酒体[[category:b]]Byproduct 副产物[[category:P]]Potassium Bitartrate（KHT）酒石酸氢钾[[category:P]]PotassiumSorbate 山梨酸钾[[category:D]]Diammonium Phosphate 磷酸氢二铵[[category:P]]Potassium Meta-bisulfite(K2S2O5) 偏重亚硫酸钾[[category:T]]T annin 单宁[[category:O]]Oak tannins 橡木丹宁[[category:U]]Undesired（Excessive）T annins 劣质单宁[[category:D]]Desired tannins 优质单宁[[category:E]]Enzyme 酶[[category:L]]Laccase 漆酶[[category:P]]Polyphenol Oxidase(PPO) 多酚氧化酶β-glucosidase β-葡（萄）糖苷酶β-glucanase β-葡聚糖酶[[category:M]]Mannoproteins 甘露糖蛋白[[category:L]]Lees 酒泥[[category:c]]Chateau 酒庄[[category:b]]Bulkwine、Rawwine 原酒[[category:H]]Hygiene 卫生[[category:a]]Activated carbon 活性碳[[category:c]]Currant 茶蔗子属植物、无核小葡萄干[[category:R]]Raspberry 木莓、山莓、覆盆子、悬钩子第七部分设备[[category:F]]Filtrate(filtration) 过滤[[category:T]]Two-way Pump 双向泵[[category:S]]Screw Pump 螺杆泵[[category:c]]Centrifuge 离心机[[category:D]]Distillation 蒸馏[[category:H]]Heat Exchanger 热交换器[[category:c]]Crusher 破碎机[[category:D]]Destemer 除梗机[[category:P]]Presser 压榨机[[category:a]]Atmosphere Presser 气囊压榨机[[category:S]]Screw Presser 连续压榨机[[category:F]]Filter 过滤机[[category:b]]BottlingLine 灌装线[[category:P]]Plate Filtration（filter）板框过滤（机）[[category:V]]Vacuum Filtration（filter）真空过滤（机）[[category:D]]Depth Filtration（filter）深层过滤（机）[[category:c]]Cross Filtration（filter）错流过滤（机）[[category:M]]Membrane Filtration（filter）膜过滤（机）[[category:S]]Sterile Filtration（filter）除菌过滤（机）[[category:P]]Pocket Filtration（filter）袋滤（机）[[category:R]]Rotary Machine 转瓶机[[category:P]]Pomace Draining 出渣[[category:b]]Blending 调配[[category:R]]Racking 分离（皮渣、酒脚）[[category:D]]Decanting 倒灌（瓶）[[category:R]]Remuage 吐渣[[category:F]]Fining 下胶[[category:D]]Deacidification 降酸[[category:P]]Pumpover 循环[[category:S]]Skin Contact 浸皮（渍）[[category:M]]Mixcolors 调色[[category:O]]Oxidative Ageing Method 氧化陈酿法[[category:R]]Reducing Ageing Method 还原陈酿法[[category:S]]Stabilization 稳定性[[category:U]]Ullage 未盛满酒的罐（桶）[[category:H]]Headspace 顶空[[category:N]]NTU 浊度[[category:R]]Receiving bin 接收槽[[category:c]]Corkscrew 开瓶器[[category:D]]Distilling Column 蒸馏塔[[category:c]]Condenser 冷凝器[[category:H]]Heat Exchanger 热交换器[[category:c]]Cork 软木塞[[category:c]]Cellar 酒窖[[category:W]]Wine Show room 葡萄酒陈列室[[category:O]]Optical Density（OD）光密度[[category:M]]Metal Crown Lid 皇冠盖[[category:b]]Blanket 隔氧层[[category:P]] Pasteurisation 巴斯德杀菌法第八部分原料、病虫害、农药[[category:G]]Grape Nursery 葡萄苗圃[[category:G]]Graft 嫁接苗[[category:S]]Scion 接穗[[category:S]]Seedling 自根苗[[category:D]]Disease 病害[[category:b]]Botrytis 灰霉病[[category:D]]Downy Mildew 霜霉病[[category:P]]Powdery Mildew 白粉病[[category:F]]Fan Leaf 扇叶病毒病[[category:a]]Anthracnose 炭疽病[[category:M]]Mild Powder 灰腐病[[category:b]]Black Rotten 黑腐病[[category:N]]Noblerot 贵腐病[[category:P]]Pearls 皮尔斯病[[category:P]] Phylloxera 根瘤蚜[[category:N]] Nematode 线虫[[category:b]]Bird Damage 鸟害[[category:P]]Pest 昆虫[[category:L]]Lime Sulphur 石硫合剂[[category:N]]Nursery 营养钵[[category:H]]Herbicide 除草剂[[category:P]]Pesticide 杀虫剂[[category:F]]Fungicide 真菌剂[[category:b]]Bordeaux mixture 波尔多液[[category:M]] Microclimate 微气候[[category:V]]Variety 品种[[category:c]]Cluster 果穗[[category:R]]Rachis 穗轴[[category:S]]Scion 接穗[[category:R]]Rootstock 砧木[[category:G]]Grafting 嫁接第九部分学科名词[[category:E]]Enology 葡萄酒酿造学[[category:P]]Pomology 果树学[[category:V]]Vinification 葡萄酒酿造法[[category:W]]Wine-making 葡萄酒酿造[[category:a]]Ampelography 葡萄品种学[[category:V]]Viniculture 葡萄栽培学[[category:W]]Wine Chemistry葡萄酒化学[[category:E]]Enologist,Winemaker 酿酒师[[category:V]]Vintage 年份[[category:I]]Inoculation（inoculum）接种（物）[[category:M]]MOG（materialotherthangrapes）杂物[[category:T]]Terpene 萜烯[[category:T]]Terpenol 萜烯醇第十部分葡萄酒等级法国[[category:a]]A.O.C 法定产区葡萄酒[[category:V]]V.D.Q.S 优良产区葡萄酒[[category:V]]V.D.P 地区餐酒[[category:V]]V.D.T 日常餐酒德国1.T afelwein 日常餐酒；ndwein 地区餐酒；3.QualitaetsweinbestimmterAnbaugebiete 简称QbA，优质葡萄酒；4.QualitaetsweinmitPraedikat 简称QmP，特别优质酒。
葡萄酒的感官评价常用术语
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。
葡萄酒中英文术语
AAcetic. 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 beentasted.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。
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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 taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.含酒精的：用于形容一款葡萄酒由于相对于其酒体和重量而言含有过多的酒精，而出现不平衡的状态。
过量的酒精会使葡萄酒出现非典型性地沉重或热（辣）的感觉。
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：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。
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：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 "hard" components –acidity and tannin– balance the "soft" components –sweetness, fruit andalcohol.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.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，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。