1、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Carbo nated wine :加气起泡葡萄酒Appetizer
2、wine( Aperitif):开胃葡萄酒 Table wine :佐餐葡萄酒Dessert wine:餐后葡萄酒Champag ne: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):禾U 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(F
3、ranee):科尼亚克白兰地(法) Armagnac(Franee):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):孚 L酸菌 Acetic acid bacteria :醋酸菌Spoilage yeast :败坏酵母第三部分生
4、理生化过程Transpiration :蒸腾作用Evaporation :蒸发Photosy nthesis :光合作用Maillard Reactio n :麦拉德反应Veraison :转色期Saturation :饱和Alcoholic ferme ntatio n(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 ferme ntatio n(MLF):苹果酸
5、-乳酸发酵Malo-Alcohol Ferme ntatio n( 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
6、: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Beto nite:膨润土(皂土)Kieselgur ,diatomite :硅藻土Capsule:胶帽Tin Plat、Foil :锡箔Pigme nt :颜料、色素Casei n:酪蛋白Pec
7、ti n:果胶酶Silica gel :硅胶Gelatin :明胶Isin glass :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 (
8、Fe):铁Potassium : W( 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Isobuta nol :正丁醇Gastric Acid :胃酸Propa none :丙酮Acetic Acid :乙酸Formic Acid :甲酸,蚁酸Phospholipids :磷脂Ami n
9、o 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 :孚L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
10、 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)Catechi ns:儿茶酚Low
11、Flavour Threshold :香味阈值Maillard Reaction :美拉德反应Volatile Phenols :挥发性酚Van ilia n :香子兰VaniIlin :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Fura n Aldehydes:呋喃醛Euge nol: 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Mal
12、tol :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
13、转化糖Oxyge n :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Un desired (Excessive ) Tannins :劣质 单宁Desired tannins
14、 : 优质单宁En zyme :酶Laccase :漆酶Polyphenol Oxidase(PPO):多酚氧化酶 glucosidase :禺葡(萄)糖苷酶 3-gluca nase : 3葡聚糖酶Mannoproteins :甘露糖蛋白Lees :酒泥Chateau :酒庄Bulk wine、Raw wine :原酒Hygie ne : 卫生Activated carbon :活性碳Curra nt :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 Pum
15、p :螺杆泵Centrifuge :离心机Distillation :蒸馏Heat Excha nger :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
16、(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 Con tact :浸皮(渍)Mix colors :调色Oxidative Ageing Meth
17、od :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Bla nket:隔氧层Pasteurisation :巴斯德杀菌法
18、第八部分:原料、病虫害、农Grape Nursery :葡萄苗圃 Graft :嫁接苗Scion :接穗Seedli ng :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An thrac nose :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He
19、rbicide :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
20、Vin tage :年份Inoculation ( inoculum):接种(物)MOG ( material other than grapes):杂物Terpe ne :萜烯Terpe nol :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.Qualitaetswei n bestimmter Anbaugebiete :简称 QbA,优质葡萄酒;4.Qualitaetswein mit Praedikat :简称 QmP,特
21、别优质酒。QmP级别内根据葡萄不同的成熟度, 还可以细分为6个等级:1.Kabinett :珍藏2.Spatlese:晚收3.Auslese :精选4.Beerenauslese简称BA,颗粒精选5.Trockenbeerenauslese:简称 TBA,用深度贵腐的葡萄酿成,葡萄大概要失去 95% 的水分,酿成的酒也最甜。TBA等级的葡萄 酒有的时候就如同蜂蜜那么浓稠, 由于产量很少所以价格通常很高。6.Eiswein :冰酒,是用冰冻的葡萄酿造 的酒。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Fran co-a
22、merica n: 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:Caber net Sauvig non(France): 赤霞珠Caber net Fran c(Fra nee):品丽珠 Cabernet Gernischt(Franee):蛇龙珠Carig nan :佳利酿Sinsaut(Franee):神索Gamay(France):佳美Grenach
23、e(Spain):歌海娜Merlot(Fra nee):梅鹿辄Petit Verdot (Franee):味尔多Pi not Noir(Fra nee):黑比诺Ruby Cabernet(America):宝石解百纳Sangiovese(ltaly):桑娇维塞Syrah(Franee):西拉Zi nfan del(America):增芳德Muscat Hamburg :玫瑰香Saperavi ( Former Soviet Union ):晚红 蜜三、 白葡萄品种:Aligote(Fra nee):阿里高特Chardonney(France):霞多丽Chenin Blanc(Franee):白
24、诗南Tram in er(Germa ny):琼瑶浆Italian Riesling :贵人香Grey Risling :灰雷司令White Riesli ng(Germa ny):白雷司令Muller-Thurgau(germa ny):米勒Muscat Blane :白麝香Pinot Blanc(Franee :)白品乐Sauvig non Bla nc(Fra nee):长相思Selillo n(Fra nee):赛美蓉Silva ner(Germa ny):西万尼Ugni Blan c(Fra nee):白玉霓Folle Bla nche(Fra nee):白福尔Colombard(F
25、ranee):鸽笼白Long Yan (China,Changcheng):龙眼Rkatsiteli ( Former Soviet Union ): 白 羽四、 染色品种:Alicante Bouschet(Fra nee):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Tran spare nt:透明的Sen sati on;感觉Bitter Flavors :苦味Off-flavor, Off-smell, Odour :异味Stemmy:果梗味Reduct
26、ion 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Percepti on :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
27、Well-balaneed :平衡良好的Subtle: 微妙的,精细的Velvety :柔软的、温和的、柔顺的Fragra nt: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Un bala need :不平衡的Spoiled,Unsound :败坏的Fuller :浓郁的Vin ous :酒香的Coarse :粗糙的、粗劣的Piqua
28、 nt :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Mous in ess :鼠臭味Corked Taste,Corkiness,Corky :木塞味 ouldy Taste,Musty Taste : 霉味 Cooked Taste :老化味Resin ous :树脂味Casky (Woody )Taste :橡木味,木味Smoke Taste :
29、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Decan ter :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Nutrition :营养素F
30、ree Ami no Nitroge n(FAN):游离氨基 酸氮Sterol:甾醇Vitamin :维生素Tocopherol: VE,生育酚Thiamine : VB1,硫胺素Flavi n :黄素Riboflavin : VB2,核黄素Nicotinic Acid :烟酸第十五部分葡萄酒分析Determ ination :检测Titration :滴定Dilute :稀释Litmus Paper :石蕊试纸Reage nt: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 Performanee Liquid Chromatography (HPLC):
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