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Wine Ssensory Evaluation2008-02-22

(2009-09-16 21:12:26)
标签:

杂谈

Harmonious: Term applied to fwine which is well-balanced.

协调的:用于描述酒体平衡良好的葡萄酒。

Harsh. Term applied to wines which produce an unpleasant chemical stimulation in the mouth.

粗糙的:用于描述在口中产生不适的化学刺激感的葡萄酒。

Herbaceous: Taste of the wine from certain cultivars.Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal.

草本植物的:以某些品种的葡萄生产的葡萄酒的口味特征。乙醇或乙醛所产生的青草般的植物气息是它的特点。

Hydrogen sulphide odour. Objectionable taste and odour due to the presence of hydrogen sulphide resulting from the reduction of sulphur or of sulphur dioxide.

硫化氢味:由于葡萄酒中的硫或二氧化硫被还原成硫化氢,而产生的一种恶劣口感和令人讨厌的气味。

Light. Term applied to a wine low in alcohol, extract and colour but which may be well-balanced.

轻盈的:用于描述酒精和提取物含量较低,颜色较浅的葡萄酒,但这类葡萄酒可能拥有非常好的酒体平衡。

Limpid,clear. Term applied to a wine free from suspended matter.

清澈的、澄清的:用于描述没有悬浮物质的葡萄酒。

Lively. Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a briliant colour.

充满活力的:用于描述酸度中等、贮藏性能优良的清新型葡萄酒。葡萄酒色泽灵动闪亮。

Mellow. The smoothness which quality wines acquire with age. Often associated with richness in extract and glycerine.

圆熟:优质葡萄酒经过多年陈酿而获得的平顺品质,经常伴随着提取物丰富和甘油含量高而存在。

Metallic flavour. Unpleasant flavour of some wines heavily contaminated with metals.

金属味:当一些葡萄酒被金属严重污染时所带有的令人不快的风味。

Mouldy taste, musty taste. Flavour imparted to a wine by mouldy grapes or storage in mouldy casks.

霉味:由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。

Mousiness. Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection.

鼠臭:令人联想起老鼠的恶劣气味,是由细菌侵染葡萄酒造成的。

Nose. the bouquet and aroma of a wine. A wine has a good nose when it is well developed.

香气:葡萄酒中酒香和果香的统称。当葡萄酒发育良好时具有良好的香气。

Orange tint. Colour of certain white wines, which appear somewhat orange by reflected light.

橙色色调:白葡萄酒由于反射阳光而呈现某种橙色的韵彩。

Pale rose. Light tawny colour which some red wines acquire on oxidation.

洋葱皮色:一些红葡萄酒在氧化过程中所产生的浅茶色。

Pale wine. A red wine of a pale colour, almost rose.

淡色葡萄酒:颜色浅淡近乎桃红葡萄酒的红葡萄酒。

Pasty, doughy. Term applied to some very heavily coloured wines rich in dry ectract.

浆状的、糊状的:用于描述某些颜色非常浓郁,富含干提取物的葡萄酒。

Pharmaceutical taste. Unpleasant taste sometimes acquired by wines stored near odoriferous chemicals.

药味:当葡萄贮藏在有味的化学物质附近时,有时会带上的一种令人不快的杂味。

Pricked. Term applied to wines spoiled by acetic acid bacteria.

尖刺感的:用于描述葡萄酒受醋酸菌侵害而变质。

Putrid. Term applied to a wine having a foul nauseating odour of organic decomposition.

腐烂的:用于描述发出令人作呕的有机物质腐朽味的葡萄酒。

Rancio taste. A special taste and odour resulting from oxidation and developed during the aging of certain wines. A desirable character in old tawnypors and some other fortified wines.

哈味:某些葡萄酒在陈酿的过程中由于氧化而产生的一种特殊的口感和气味。对茶色波尔图酒以及其他一些类型的加强葡萄酒而言这种口感和气味是人们所期待的特征。

Rich. Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine.

饱满的、馥郁的:用于描述酒精、提取物和甘油含量高,酒体平衡极佳,口感丰厚的葡萄酒。

Round. The taste impression given by a supple, mellow wine which is not hard and which is full of finesse.

圆润:柔顺圆熟的葡萄酒所带来的品尝感受,这类葡萄酒不生硬,精妙灵巧。

Buby. Bright red colour of certain wines. Such wines are free from brown or purple tints.

宝石红:一些葡萄酒所拥有的亮丽的红色,这类葡萄酒不带有棕色或紫色的色调。

Salty. One of the basic tastes, mainly due to mineral salts.

咸的:一种基本的味道,主要来自矿物盐类。

Sensory uation. Examination of a wine by the sense of sights, smell and taste.

感官评价:通过视觉、嗅觉和味觉评价判断葡萄酒。

Smoke taste. The special taste of some wines, usually somewhat harsh and recalling that of smoke.

烟味、烟熏味:一些葡萄酒所具有的特殊味道,有时会感觉粗糙,令人联想起烟尘,但有人会喜欢。

Sour-sweet, sweet-sour. That taste of a wine which contains excess acid and is at the same time sweet. Sometimes due tko the presence of mannitol and lactic acid formed by bacteria.

酸甜的、甜酸的:当甜葡萄酒中含有过量酸时的口感,有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Spoiled, unsound. Term applied to wines showing some evidence of spoilage.

败坏的:用于描述表现破败和病害迹象的葡萄酒。

Stained wine. A hite wine which has acquired a pink tint through being placed in casks which preciously held red wine. Wine made from grapes with white juice and coloured skins, containing trace amounts of anthocyanins.

染色葡萄酒:由于储放在原先盛放红葡萄酒的容器中而侵染了粉色色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒,酒液中带有极少量的果皮花色素。

Stale. Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.

走味的、沉滞的:由于通风过度或受产膜酵母的侵染,葡萄酒变得缺乏香气及新鲜爽口感。

Subtle. Tasting term applied to aroma or perfume which is fine and delicate.

精妙的:用于描述葡萄酒的香气细腻精雅的品尝术语。

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