葡萄酒的感观评价常用术语(图)

葡萄酒的感观评价常用术语(图)

葡萄酒的感观评价常用术语(图)

2006-4-3 11:49:00 来源: 作者:Acetic. Term applied to wines which have undergone acetification and to the odour of such wines.

醋酸的：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。

Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe. 酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。

After taste. Tastes left in the mouth by wines after they have been tasted.

后味：品尝后葡萄酒留在口中的味道和感觉。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。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。主要的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气（酒香）在葡萄酒的成熟与陈酿过程中发育。

Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.

果香的：用于描述蕴含着极显著果香的葡萄酒，这些葡萄通常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。

Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.

盲品：不事先告诉品尝者葡萄酒来源及身份的品尝。Bitter. Taste that causes an unpleasant and persistent sensation

of acridity in the mouth due, in particular, to certain polyphenols.

苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物

质引起。

Body. The character imparted to a wine which is rich in dry extract, vinous and complete.

酒体：提取物丰富、酒性饱满、完满的葡萄酒所具有的特征。Bouquet. Odoriferous quality of a wine, particularly the odour

of fine wines acquired during aging.

陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。

Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity.

闪亮的：用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。

Butyric. Rancid odour of some spoiled wines.

坏奶油味的：描述一些破败葡萄酒所散发出的腐臭气味。Casky taste, woody taste. Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.

橡木桶味、木头味：当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。

Cleared. Term applied to a wine which was deposited its

suspended material and become clear.

澄清过的：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。

Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.

烹烤味：当葡萄汁或葡萄酒在高温下加热，尤其是在与空气接触的条件下加热时所产生的一种口感。也指来自过熟的葡萄的香气和口感。

Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.

酒塞味：装瓶后的葡萄酒由于酒塞低劣或发霉变质而带上的味道。

Decanter. A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.

醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用于供应从原来的包装瓶中倒出的葡萄酒，以促进对葡萄酒香气的欣赏。Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.

精雅的：用于描述一些优质葡萄酒的风味和果香。精雅的葡萄酒轻盈、平衡良好而柔和。