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葡萄酒的感官评价常用术语(T-U)

(2010-05-26 09:49:54)
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杂谈

分类: 专业人士

Tanky: Describes dull, dank qualities that show up in wines aged too long in tanks.
带桶味的:形容在桶里陈酿过长时间的葡萄酒所出现的沉晦,潮湿的性质。

Tannic: Tasting term used to describe the quality and intensity of tannin in red wines. Young wines may have harsh, bitter tannins, reminiscent of stewed tea that will mellow with age. Ideally, the tannin is well integrated and in balance with the fruit and acidity.
单宁的:品尝术语,用来描述红葡萄酒中单宁的质量和强度。年轻的葡萄酒可能含有粗糙的、苦涩的单宁酸,类似于煮过的茶叶的味道,它会随着陈酿而醇化。理想的单宁应该是完美结合且有着平衡酒中果香和酸度的作用。

Tannin: Wine component — found mostly in red wines — 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. Excessive, un balanced tannin can taste bitter and leaves the same drying, furry sensation in the mouth as very strong tea. Common tannin descriptors include smooth, velvety, mouth-drying and rough.
单宁(酸):葡萄酒成分-通常出现在红葡萄酒中-主要来自葡萄皮、种子和葡萄茎,但也有来自橡木桶的。单宁作为一种天然的防腐剂有助于葡萄酒的陈年和发展。具有过量,不均衡单宁的葡萄酒尝起来如同浓茶一样会在口中留下相同的烘干,毛茸茸的感觉。常用于形容单宁的词汇包括圆滑、柔软、干口和粗糙。

Tart: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.
尖酸的:由酸度所产生的尖锐的感觉。偶尔用作“酸的”同义词。

Tartaric acid: Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine. A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.
酒石酸:在葡萄中发现的自然形成的酸(几乎无处不在),也是葡萄酒中最重要的酸。良好水准的酸度对平衡以及白葡萄酒中爽脆的口感至关重要,还有影响到所有葡萄酒的陈酿潜力。在热的地区,需加入额外的酒石酸来“纠正”酸度。

Tartrates: Crystals which sometimes form in wine. When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.
酒石酸盐:有时在葡萄酒中形成的晶体。白葡萄酒在瓶中出现这种情况通常被认为是不正常的,虽然这不影响味道也不危害健康。很多葡萄酒生产商在葡萄酒装瓶前会对葡萄酒进行处理以防止酒石酸盐沉淀。

Taste of Lees: Unpleasant taste acquired by wines kept for too long on their lees.
酒渣味:由于葡萄酒与酒渣接触时间过长而带上的令人不快的味道。

Tasting: Determining the quality and characteristic of wine by means of the organs of taste and smell.
品尝:通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。

Texture: Describes how wine feels in the mouth. Closely related to taste, but since the sensations of taste and texture occur simultaneously, we do not usually distinguish them as separate. Sweetness has a smooth, rich feeling that seems to coat the mouth. Sourness feels sharp and may cause the mouth to pucker and salivate; imagine biting into a lemon wedge. Bitterness has a drying, astringent feeling, like the sensation you get after drinking very strong tea. See also mouthfeel.
质感、质地:形容葡萄酒在口中的感觉。近似于味觉,但因为味觉和质感是同时发生的,我们通常都不会对它们进行分开辨别。甜味具有一个圆滑,丰富的感觉如同涂满了口腔。酸味会有尖锐的感觉且可能导致口腔皱缩和流口水;想象一下咬柠檬。苦味具有一个干涩的感觉,如同喝浓茶之后的感觉。同时参考“口感”。

Thin: Lacking body and depth.
单薄的:缺乏酒体和深度。

Tight: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.
紧密的:用于形容葡萄酒的结构,浓度和酒体,如在一款“tightly wound”的葡萄酒。“封闭的”和“紧密的”都是意思相近的术语。

Tinny: Metallic tasting.
似锡的:金属味。

Tired: Limp, feeble, lackluster.
疲弱的:柔软,无力,暗淡。

Toasty: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines
烤面包味:形容来自葡萄酒所用的陈酿木桶的风味。同时也指有时在气泡酒里逐步展现的一个特征。

Tough: Tasting term used to indicate a wine with a harsh taste, usually as a result of high tannin content.
坚硬的:品尝术语,用来指葡萄酒有涩味,通常是单宁酸含量高的结果。

Turbid: Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.
混浊的:用于描述存在大量的胶状物或悬浮颗粒而显得不澄清的葡萄酒。]

Umami: Although there is no direct English translation, umami is essentially the fifth taste. Discovered and noted by Chinese gourmets over 1200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami. This taste tends to bring out tannins or the oaky character in wines.
尤麻谜:虽然没有直接的英文翻译,尤麻谜实质上是第五种味觉。1200年前就被中国美食美酒家们发现和记录,然而这对于西方科学家和类似的美食美酒家而言却是相当新的一个概念。蘑菇、康森美思consommés、长时间烹煮的肉、咸肉、小虾、番茄干和酱油都含有尤麻谜。这种味觉趋向于带出葡萄酒中单宁或橡木的特征。

Unbalanced: Term applied to a wine in which the various components are not in harmonious proportions.
不平衡的:用于描述各种成分之间比例不协调的葡萄酒。

Unctuous: Term applied to wines which are smooth, soft and full on the palate.
肥厚的、丰满的:用于描述口感平顺、柔和、饱满的葡萄酒。

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