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品酒时的专用术语(中英文对照)1

(2009-11-01 21:59:56)
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分类: 葡萄酒常识

1首字母A至Z
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.
:

   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 been tasted.
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。基本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。

 

Dull:

     Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.
暗淡的、沉滞的:

     葡萄酒中含有明显的胶状薄雾,但不存在肉眼可见的悬浮物质。朦胧的:葡萄酒表现轻微的浑浊。

 

Earthy taste:

     Special taste resulting from the type of soil on which the grapes were grown.
泥土味:

     由栽培葡萄的土壤类型所赋予葡萄酒的特殊口味。

 

Fine:

     Term applied to wines of high quality.
细腻的:

     用于描述具有高品质的葡萄酒。

 

Flavour:

     Impression given by must or wine when taken into the mouth.. Includes sensations gained by the taste organs and also by the olfactory receptors.
风味:

     品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受,也包括嗅觉所获得的信息。

 

Flowery:

     Aroma of a wine which suggests the perfume of a flower, especially in young wines.
花香的:

     葡萄酒尤其是年轻葡萄酒中令人联想起花朵芬芳的香气。

 

Flinty odour:

     A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
燧石般的气味:

     某些干葡萄酒的典型气味,它们以在高硅酸盐土壤中生长的葡萄酿制。

 

Fragrance:

     Term applied to a well developed and pleasing aroma.
芬芳:

     用于描述发育良好而令人愉悦的果香。

 

Fragrant:

     Term applied to wines with pronounced and pleasing aroma.
芬芳的:

     用于描述果香显著宜人的葡萄酒。

 

Fresh:

     Term applied to wines containing adequate but not excess acidity, which produces a refreshing pleasant sensation.
清新的:

     用于描述酸度充足而不过量,从而能赋予饮用者提神的舒适感的葡萄酒。

 

Fruity:

     1)Young wine having fresh fruit-like flavour.
     2) In Australia the term is often applied to wines which are slightly to moderately sweet.
果实特征明显的:

     1)具有果实般风格的年轻葡萄酒。
     2)在澳大利亚这个词常用于指带有轻微或中等甜味的葡萄酒。

 

Full:

     Term applied to a wine complete and well balanced, rich in alcohol and extract.
完整的、丰满的:

     用于描述平衡好,酒精含量和提取物含量都较高的葡萄酒。

 

Garnet-red:

     Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
石榴石红:

     一些红葡萄酒经过陈酿后所具有的典型色泽,它类似于珍贵的石榴石的颜色。

 

Golden colour:

     A yellow colour, desirable in certain white wines.
金黄色:

     一种黄色,是某些白葡萄酒悦人心意的颜色。

 

Hard:

     Term applied to wine which is poorly balanced and in which acidity predominates.
硬的、不协调的:

     用于描述葡萄酒的酒体平衡差,酸度居于主导地位。

 

Harmonious:

     Term applied to wine 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。

http://www.godwine.com.cn/%E9%85%92%E7%9A%84%E6%B0%B4%E5%8D%B0%E5%9B%BE%E7%89%87/z%E4%BD%9B%E5%BA%A6%E7%B4%A2.jpg

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