葡萄酒完整翻译

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葡萄酒对应的各种英语说法

葡萄酒对应的各种英语说法

check wine 名牌酒wine 酒(尤指葡萄酒;果子酒;药酒),使人振作[沉醉]的东西;请...喝酒; 用葡萄酒招待‎a barrel‎[bottle‎,glass] of wine一桶‎[瓶,杯]葡萄酒strong‎wine 烈酒winebo‎t tle 酒瓶winebo‎w l (=wine-cup) 大酒杯;酒碗;酒癖wine-colo(u)red 深红色的winegr‎o wer 种葡萄并酿酒‎的人wineho‎u se 酒馆wineta‎s ter 品酒人、品酒用的小酒‎杯Wine vault 酒窖酒店,酒吧间winele‎s s 无酒的aerate‎d wine 充气葡萄酒aged wine 陈酒, 陈酿葡萄酒appeti‎z er wine开胃‎葡萄酒apple wine 苹果酒, 发泡苹果酒aromat‎i zed wine 加香葡萄酒astrin‎g ent wine 涩味葡萄酒barley‎wine 大麦酒bee wine 发酵酒bulk wine 桶装葡萄酒citrus‎wine 柑桔酒clove wine丁香‎葡萄酒cooled‎wine 冰镇酒cut wine 调配葡萄酒efferv‎e scent‎wine 发泡葡萄酒fortif‎i ed 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gasifi‎e d wine 葡萄汽酒, 汽酒generi‎c wine 原产地类型葡‎萄酒glutin‎o us 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light wine 低度葡萄酒(糖分, 酒度低)medium‎-dry wine 半干葡萄酒semi-dry wine 半干葡萄酒mild wine 低度酒modifi‎e d 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pink wine 桃红葡萄酒rich wine 浓酒ripe wine 醇酒, 陈酒roughw‎i ne 涩味葡萄酒Shao-Hsing rice wine 绍兴酒, 绍兴糯米黄酒‎sound wine 正统葡萄酒, 健康的葡萄酒‎(指无病害的酒‎)sparkl‎i ng wine 汽酒吗sweet wine 甜酒你table wine 佐餐葡萄酒yeast wine 酒母开胃酒(Aperit‎i f)、白葡萄酒(White Wine)、红葡萄酒(Red Wine)、甜点酒(Desser‎t/Sweet)、餐后酒(Liquor‎)葡萄酒的酒精‎度一般在8%~14%,而加强型葡萄‎酒的酒精度在‎15%~22%之间由酿酒葡萄变‎成了葡萄酒,会发生一系列‎的化学反应,酒的营养和成‎分比葡萄要丰‎富多了。

红酒专业术语

红酒专业术语

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 T annins: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:日常餐酒德国:1. T afelwein:日常餐酒;2. Landwein:地区餐酒;3. Qualitaetswein bestimmter Anbaugebiete:简称QbA,优质葡萄酒;4. Qualitaetswein mit Praedikat:简称QmP,特别优质酒。

葡萄酒用英语怎么说

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。

葡萄酒类专业英汉词汇

葡萄酒类专业英汉词汇
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
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
EsterifLeabharlann :酯化 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
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
Gelatin:明胶
Isinglass:鱼胶

各种葡萄酒(wine)英文名称大全

各种葡萄酒(wine)英文名称大全

check wine 酒wine 酒(尤指葡萄酒;果⼦酒;药酒),使⼈振作[沉醉]的东西;请...喝酒; ⽤葡萄酒招待a barrel [bottle,glass] of wine⼀桶[瓶,杯]葡萄酒maotai wine 茅台酒strong wine 烈酒wine wine and dine someone 热情款待某⼈winebibber 酒⿁winebottle 酒瓶winebowl (=wine-cup) ⼤酒杯;酒碗;酒癖wine-colo(u)red 深红⾊的wineglass 酒杯winegrower 种葡萄并酿酒的⼈winehouse 酒馆winepress 榨汁机wineshop 酒馆wine skin 酒囊;纵饮者winetaster 品酒⼈、品酒⽤的⼩酒杯winevault 酒窖酒店,酒吧间wineless 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。

wine and dine 以好酒好菜款待Adam's wine⽔aerated wine 充⽓葡萄酒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)sour wine发酸葡萄酒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。

翻译 wine

翻译 wine

翻译wine基本解释●wine:葡萄酒●/waɪn/●n. 酒,葡萄酒变化形式●n. 复数形式:wines具体用法●n.:o酒,葡萄酒o同义词:vino, alcoholic beverage, red wine, white wine, champagneo反义词:water, juice, soda, milk, teao例句:●She poured a glass of wine and sat down to enjoy the sunset,feeling the warmth of the evening breeze on her face. (她倒了一杯酒,坐下来欣赏日落,感受着晚风的温暖。

)●The wine at the dinner party was exquisite, complementingthe flavors of the gourmet dishes perfectly. (晚宴上的葡萄酒非常精致,与美食的味道完美搭配。

)●He decided to start a wine collection after visiting the famousvineyards in France last summer. (去年夏天参观了法国著名的葡萄园后,他决定开始收藏葡萄酒。

)●During the festival, people gathered in the town square totaste different wines from local wineries. (在节日期间,人们聚集在镇广场上品尝来自当地酒庄的不同葡萄酒。

)●The sommelier recommended a fine red wine to pair with thesteak, enhancing the dining experience. (侍酒师推荐了一款优质的红酒来搭配牛排,提升了用餐体验。

葡萄酒专业英文词汇

葡萄酒专业英文词汇

葡萄酒专业英文词汇————————————————————————————————作者: ————————————————————————————————日期:ﻩ葡萄酒专业英文词汇第一部分葡萄酒分类Dryred wine:干红葡萄酒Semi-drywine: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Fortifiedwine:加强葡萄酒Flavoredwine: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Fruitbrandy:水果白兰地Pomace Brandy:果渣白兰地Grapebrandy: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Yeasthulls:酵母菌皮Dry activity yeast:活性干酵母Bacteria:细菌Malolactic bacteria(MLB):乳酸菌Lacticacid 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MaillardReaction :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PrimaryFermentation:前发酵,主发酵Secondary Fermentation;二次发酵Heterofermentation:异型发酵Malolacticfermentation(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Enzymaticbrowning: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Eggwhite: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-freeextract:干浸出物Volatile acid:挥发酸Sulfur dioxide:二氧化硫Totalsulfur dioxide:总二氧化硫Freesulfur 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AminoAcid:氨基酸Fatty Acid:脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物FixedAcid:固定酸Tartaric Acid:酒石酸MalicAcid:苹果酸Citric Acid:柠檬酸Lactic Acid:乳酸Succinic Acid:琥珀酸Sorbicacid:山梨酸Ascorbic acid:抗坏血酸Benzylacid:苯甲酸Gallicacid:没食子酸FerulicAcid:阿魏酸Pcoumaricacid:香豆酸Glucose,Dextrose ,GrapeSugar:葡萄糖Fructose,FruitSugar:果糖CaneSugar,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Hydrogensulphide:硫化氢Oak (barrel):橡木(桶)Catechins:儿茶酚Low FlavourThreshold:香味阈值Maillard Reaction:美拉德反应V olatilePhenols: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CarbohydrateDegradation 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OakLactone: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LagicAcid:鞣花酸Polypetide Nitrogen:多肽氮Oxido-reductionPotential:氧化还原电位CondencedPhenols: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InvertSugar 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PotassiumBitartrate(KHT):酒石酸氢钾PotassiumSorbate:山梨酸钾DiammoniumPhosphate: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Desiredtannins: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Bulkwine、Rawwine:原酒Hygiene:卫生Activatedcarbon: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-wayPump:双向泵Screw Pump:螺杆泵Centrifuge:离心机Distillation:蒸馏HeatExchanger: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PlateFiltration(filter):板框过滤(机)VacuumFiltration(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)SterileFiltration(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OxidativeAgeingMethod:氧化陈酿法Reducing AgeingMethod: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Noblerot: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:日常餐酒德国:1.Tafelwein:日常餐酒;2.Landwein:地区餐酒;3. Qualitaetswein bestimmter Anbaugebiete:简称QbA,优质葡萄酒;4. Qualitaetsweinmit Praedikat:简称QmP,特别优质酒。

葡萄酒基础英语

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。

葡萄酒专业词汇中英文对照

葡萄酒专业词汇中英文对照

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V ermouth: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:波尔多红酒葡萄分类及部分品种红葡萄品种: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):白羽葡萄酒等级法国:A.O。

葡萄酒英语

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。

葡萄酒基础专业词汇中英文对照

葡萄酒基础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:.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。

葡萄酒专业英语词汇(很全的)

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。

葡萄酒法语小词典

葡萄酒法语小词典

葡萄酒法语小词典Appellation Controlée:法定产区等级葡萄酒,简称AOC。

通常在中间加入被认定为AOC酒的地域名,例如Appellation Bordeaux Controlee指的就是波尔多的AOC酒。

Blanc:白葡萄酒。

Château: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”。

(mis en bouteille au château)Negociant:葡萄酒中介商。

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。

V.D.Q.S.: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。

Acide - 酸A.O.C. (appellation d’origine contrôlée) - 原产地命名Les cinq familles d’AOC du Bourgogne - 勃艮第的五个大产区Alcool - 酒精Ambré - 琥珀色Ampélographie - 葡萄种植学Ample - 广阔Arômes - 酒香Boisé - 林木香Botrytis cinerea - 葡萄孢Bouchon - 瓶塞Bouchonné - 带瓶塞味的Bouillie bordelaise - 波尔多液Brillant - 闪光的Capiteux - 上头的Caudalie - 尾部Cep - 葡萄植株Cépage - 葡萄品种-葡萄种类Chais - 酒库Chaleureux - 热情的,度数高的Chambrer - 与室温一致Chaptalisation - 加糖Charpenté - 健壮的Château - 城堡Clone - 克隆Clos - 葡萄园Cognac - 干邑(白兰地)Court - 短促的Décantation - 沉析Déclassement - 降级Dépôt - 沉淀物Distillation - 蒸馏Double Magnum - 大号酒瓶Douceâtre - 甜腻Dur - 硬Eau-de-vie - 生命之水Encépagement - 葡萄品种比例Epanoui - 盛放的Eventé - 变味的Fillette - 小酒瓶Greffe - 接芽Herbacé - 草本的Impériale - 皇家大酒瓶I.N.A.O. - 原产地命名国家研究所Jéroboam - 大酒瓶Levures - (酿酒)酵母Long - 悠长Madérisé - 氧化Maitre de chais - 酒库师傅Magnum - 大酒瓶Terroir - 原产地Les principaux terroirs du vin français - 法国主要葡萄酒产区A.O.C.原产地监控命名(法定产区)级别简称为AOC,是法国葡萄酒四个级别中的最高等级。

葡萄酒的英文单词

葡萄酒的英文单词

wine 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
aperitif wine开胃葡萄酒
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
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。
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
immature wine未成熟的葡萄酒
incompletely fermented wine发酵不完全的酒
industrial [cut] wine工业用酒
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

葡萄酒(红酒)类英语词汇中英对照1

葡萄酒(红酒)类英语词汇中英对照1

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。

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LAFITE(2004 2001 1998 1999)Appellation: PauillacClassification: Classified as the First Growth in 1855Aged 18-24 months in oak BarrelsAgeing Time: 20~40 yearsCharacteristics: Full bodied and elegant, dark ruby color,soft and velvety palate, great fruity and structure with a high quality. The years before 1985 (1982 excluded) were disappointing because there were no high-quality wines until the years after 1985 when wines of good quality were brewed. Although the price of the wines was speculated in the years of 2000, 2003, 2005, there are still large numbers of wine admirers.MOUTON(1990 1998)Appellation: PauillacClassification: Classified as the First Growth in 1855Aged 19-22 months in oak BarrelsAgeing Time: 20~40 yearsCharacteristics:Full body with a deep pink color; rich and round, fuller and mellow. It is of high quality and has a multiple complex aroma with a vinosityform similar as LATOUR. It has a stable quality after 1980. LATOUR(1993)Appellation: PauillacClassification: Classified as the First Growth in 1855Aged 16-18 months in oak BarrelsAgeing Time: 25~50 yearsCharacteristics:High bodied with a deep pink color. It has a full taste and a multiple complex aroma of rich and round. It has a similar vinosity as MOUTON. It gained an overnight successin 1961 because ofits high quality. Since then ,it has a stable quality except a few years of extremely bad weather. Although the price of the wines was speculated in the years of 2000, 2003, 2005, there are still many a persuer. MARGAUX(1994)Appellation: MargauxClassification: Classified as the First Growth in 1855Aged 18-24 months in oak BarrelsAgeing Time: 20~45 yearsCharacteristics: Fine vinosity and rich taste with a ruby color; It has a multiple complex aroma of fragrant and elegant , well-balanced and high-quality. It brewed wines of outstanding vinosity from 1945 to 1950. There were no such wines until 1978 thereafter. The wines after 1978 remained high-quality (excluded years affected by bad weather). Chateau d'ArmailhacAppellation: PauillacClassification: Classified as the Fifth Growth in 1855Aged 16 months in oak BarrelsAgeing Time: 15~25yearsCharacteristics: High bodied, deep pink with a relatively rich taste; It has a similar aroma as plum and currant, well-balanced. It will be promoted to the Fourth Growth with reasonable price and an increased quality each year.Chateau Clerc MilonAppellation: PauillacClassification: Classified as the Fifth Growth in 1855Aged 16 months in oak BarrelsAgeing Time: 15~25 yearsCharacteristics: High body, deep ruby color, rich and full texture with an aroma of cherry fruit and currant. It needs to be aged. It was of stable quality from 1985 to 2005 and also brewed great wines. Asanother industry of Rothschild Family, Chateau Clerc Milon shows us its unique flavor and sophisticated production methods.Chateau Lynch BagesAppellation: PauillacClassification: Classified as the Fifth Growth in 1855Aged 15 months in oak BarrelsAgeing Time: 15~30 yearsCharacteristics: High body and deep pink; rich and full taste with an aroma of plum and currant which is not the traditional vinosity of Pauillac wines. It had a stabe quality since 1990, including the years of bad weather. Fifth Growth as it is, nobody denies the fact that it has a quality of Second Growth.Chateau MontrosesAppellation: Saint-JulienClassification: Classified as the Second Growth in 1855Aged 12~16 months in oak BarrelsAgeing Time: 15~30 yearsCharacteristics: Located in the best position of Haut-Medoc,Chateau Montroses is famous for its strong, wonderful and sophisticated quality in the wine region of Saint Yisidifei.Chateau GrandPuyLacosteAppellation: PauillacClassification: Classified as the Fifth Growth in 1855Aged 16 months in oak BarrelsAgeing Time: 15~25 yearsCharacteristics: High body and deep ruby color, full and rich taste with a multiple complex aroma. It can be stored for a long time. It has a stable quality since after 1980 and is outstanding after 1995. Chateau GrandPuy has been leading in the chateaus of Pauillac. It will be promoted to the Third Growth because of its uniqueness.Chateau GiscoursAppellation: MargauxClassification: Classified as the Third Growth in 1855Aged 15~18 months in oak BarrelsAgeing Time: 15~25 yearsCharacteristics: High body and deep ruby color , rich texture and sufficient tannins. It has a well-balanced aroma with harmony, not similar as the traditional styles in the Margaux region. It has remained excellent quality since 1996.Chateau Rauzan SeglaAppellation: MargauxClassification: Classified as the Second Growth in 1855Aged 18~20 months in oak BarrelsAgeing Time: 15~30 yearsCharacteristics: Highly plump with a fuller taste. It has a smooth and mellow vinosity after1990s with a fine aroma and stucture. It brewed many vintages of excellent quality after the mid 1990s. It has an annual rise in its quality. In 1994, it was under Chanel's acquisition. Chateau LascombersAppellation: MargauxClassification: Classified as the Second Growth in 1855Aged 16~20 months in oak BarrelsAgeing Time: 15~25 yearsCharacteristics: High body and gorgeously vermeil color, fine aroma, smooth and elegant with a multiple complex fruity, well-balanced. Before 2000, it did not have a stable quality until 2001 when it brewed wines of excellent quality. It has a strong tannin, which perfectly manifests characters of Margaux region.Ducru BeaucaillouAppellation: Saint-JulienClassification: Classified as the Second Growth in 1855Aged 20 months in oak BarrelsAgeing Time: 15~30 yearsCharacteristics: High, full body and deep ruby color, smooth and elegant with a multiple complex aroma, well-balanced and intense fruit, classic Bordeaux wine type. It has always remained a certain level and good reputation, especially after 1996.Chateau Leoville BartonAppellation: Saint-JulienClassification: Classified as the Second Growth in 1855Aged 20 months in oak BarrelsAgeing Time: 15~30 yearsCharacteristics: High body and gorgeous deep pink color, rich and full vinosity, smooth and elegant. It has always been of high quality since 1980 and better quality after 1990. As an vintage wine of Saint-Julien region, Leoville Barton gives people with high perceived value and it has been admiered by many purchasers.. Chateau TalbotAppellation: SAINT-JULIENGrade: Classified as the Forth Growth in 1855Oak Barrels: 16-18 monthsAgeing Time: 15~25yearsCharacteristic: Medium full bodied , bright-red colour and luster, rich and supple, well-balanced, delicate and good quality . The quality and price has always been stable every year, and it is cost –effective .. Chateau Cos D’estournelAppellation: SAINT-ESTEPHEGrade ; Classified as the Second Growth in 1855Oak Barrels: 12-16 monthsAgeing Time:15~30yearsCharacteristic: High full bodied, dark-red colour and luster , rich and elegant ,with concentrated palate and multiple complicatedfragrance ,The quality of this wine has been very good since 1980 . From the year of 2001, this wine awaken people’s memory of glorious years, which is the honour and craze of the grape wine peak age. Chateau Lafon RochetAppellation: SAINT-ESTEPHEGrade ; Classified as the Forth Growth in 1855Oak Barrels:16-18 monthsAgeing Time:15-25 yearsCharacteristic: Since the year of 1982 , Chateau Lafon Rochet has been working at improving the quality of wine by adjusting harvest time , increasing the rate of oak barrels and producing Carruades De Lafite. Hautes de Pontet CanetAppellation:PAUILLACGrade ; Classified as the Fifth Growth in 1855Oak Barrels:16-18 monthsCharacteristic: Medium full bodied , concentrated and rich ,and with many complicated aromas .AOC酒Chateau Rosalcy.Country: FranceAppellation: Lalande-de-pomerolCharacteristic : Intense fruit flavours, with medium tannins. concentrated colour. It is brewed from 50% Cabernet Franc and 50% Merlot.Price:468Haut MondainCountry: FranceAppellation : BordeauxCharacteristic: Intense fruit flavours, with medium tannins, rich and mellow. It is a full body wine with velvet taste and excellent flavour. Price:268ArnozanAppellation : BordeauxGrade : AOCVariety: 60% Merlot , 40% Cabernet SauvignonCharacteristic: Deep ruby red wine with rich aromas of fruits ,shows a special feeling of freshness and balance . This is a full-bodied and fruity wine with a good structure and a lingering finish.Price:258Belle FranceAppellation : BordeauxGrade : AOCVariety: 60% Merlot, 30% Cabernet Sauvignon, 10%Cabernet Franc. Characteristic: The body is bright-red ,very balanced. This wine has mellow aroma of fruits and wood, full, and tight.Price :178VDP级Charme de France Cabernet SauvignonCountry: FranceAppellation : France AtlantaGrade : VDPVeriety: 100 % CabernetCharacteristic: Dark red ,with multiple aromas of variety fruits, but also full-bodied and intense, velvety taste.Price :168Charme de France SauvignonCountry: FranceAppellation : France AtlantaGrade : VDPVeriety: 100 % SauvignonCharacteristic: The body is golden , with an attractive nose of flower fresh fruit flavourPrice :168。

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