感官品酒的常用術語.doc

葡萄酒的感官評價常用術語2011/2/15 | 作者：紅酒客 | 來源：紅酒客 Acetic: Tasting term indicating an undesirable vinegary smell.醋酸的：一個用來表述不愉快酸味的品嘗術語。Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.酸的：用于形容葡萄酒的總酸度過高以至于嘗起來具有辛辣或酸腐味且在口腔中具有鋒利的邊角感。Acids: Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid. See also volatile acidity.酸：所有酒中的基本成分。在葡萄和葡萄酒中能找到幾種不同的酸。葡萄是少數(shù)含有酒石酸的水果的一種，（酒石酸是酒中主要的酸性物質(zhì)，同時也是酒的酸度的最重要來源）。除醋酸外，還有少量的蘋果酸，檸檬酸和乳酸。也可參考volatile acidity揮發(fā)性酸.Acrid: Describes a harsh or bitter taste or pungent smell that is due to excess sulfur.辛辣的：形容一個粗糙或苦的味道又或者是由于過量的硫磺而產(chǎn)生的刺激性氣味。Aftertaste: Sensation left in the mouth after wine is swallowed. A long aftertaste is a sign of a complex, high-quality wine. See also length.后味：咽下葡萄酒后在口腔里留下的感覺。悠長的后味是復雜、高質(zhì)量葡萄酒的標志。也可參考“l(fā)ength長度”。Age-Worthy: Describes the small number of top wines that have sufficient flavor, acidity, alcohol and tannin to gain additional complexity with time in the bottle. Most popular wines are meant to be enjoyed shortly after release and will only diminish with age.值得陳年的: 形容少數(shù)具有充足風味，酸度，酒精和單寧的頂尖葡萄酒可隨著在瓶中的陳年時間而增加其復雜度。大多數(shù)流行葡萄酒在上市后短期內(nèi)就可以飲用且隨著年歲的增大而逐漸衰退。 Aggressive: Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.凌厲的：品嘗術語，通常指葡萄酒含有高的或過量酸度或單寧。年輕時凌厲的葡萄酒會隨著陳釀而改良。Agreeable: Pleasant character of a well-balanced wine.愜意的：一款平衡良好的葡萄酒所包含的宜人特征。Alcoholic: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.含酒精的：用于形容一款葡萄酒由于相對于其酒體和重量而言含有過多的酒精，而出現(xiàn)不平衡的狀態(tài)。過量的酒精會使葡萄酒出現(xiàn)非典型性地沉重或熱（辣）的感覺。這種性質(zhì)在香味或回味中相當明顯。Appearance: Refers to a wines clarity, not color. Common descriptors refer to the reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible suspended particulates.外觀：指葡萄酒的澄清度，而非顏色。常用于描述葡萄酒的反射性質(zhì)：閃耀、清晰，那些帶有明顯懸浮粒子的葡萄酒通常描述為陰暗、陰沉。Apple, appley: Tasting term used to indicate the lively fruity acidity of a young white. Bruised apple taste can indicate oxidation, in reds or whites.蘋果味：品嘗術語，用來指年輕白葡萄酒中含有的活潑的果酸。帶腐敗氣味的蘋果味用在紅白葡萄酒中暗指氧化的意思。Aroma: Tasting term used to indicate the smells of a wine, particularly those deriving from the grape and fermentation. See also bouquet.香氣：品嘗術語，用來指葡萄酒的氣味，尤其是指從葡萄和發(fā)酵中獲得的氣味。也可參考“bouquet芳香”。Aromatic: Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.芬芳的：品嘗術語，用來指酒中具有好的，使人愉悅的氣味。同時也只具有特殊香味的葡萄種類（如麝香族葡萄品種）。Astringent: Tasting term used to indicate a sharp bitterness. Usually a fault, a wine may become less astringent with ageing.澀（味）的：用來表示一種尖銳苦澀之感的品嘗術語。葡萄酒中出現(xiàn)澀味通常被認為是有缺點的，經(jīng)過陳年之后葡萄酒的澀感會減弱。Austere: Tasting term, usually indicating a lack of richness or sweetness.簡樸的：品嘗術語，通常指葡萄酒缺少豐富度和甜味。Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.笨拙的：形容葡萄酒的結(jié)構(gòu)差，顯得笨拙或不均衡。Backbone: Used to denote those wines that are full-bodied, well-structured and balanced by a desirable level of acidity.有主干的：用于指均衡的葡萄酒中具有醇厚感，良好結(jié)構(gòu)和一個宜人酸度。Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.后進的：用于形容同類以及相同年份的一類葡萄酒中發(fā)展較慢的年輕葡萄酒。Balance: A wine is balanced when its elements are harmonious and no single element dominates. The hard components acidity and tannin balance the soft components sweetness, fruit and alcohol.平衡：當一款葡萄酒的所有元素和諧共處且沒有單一突出的元素就是平衡的?！坝病背煞?酸度和單寧-平衡“軟”成分-甜度，果味和酒精。Balanced: Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.和諧的（均衡的）：品嘗術語，用來指一種葡萄酒中的所有成分（果味、酸度、單寧等）處于一種和諧的狀態(tài)。Bead: The tiny bubbles found in sparkling wines; a small, persistent bead is an indicator of quality.水珠：出現(xiàn)在香檳酒里面的微小氣泡；小而持久的水珠是質(zhì)量的象征。Beery: Tasting term indicating the malty smell or taste of beer, usually considered a fault in wine.啤酒味：品嘗術語，指葡萄酒中含有啤酒的麥芽味或有啤酒味，出現(xiàn)在葡萄酒中通常被認為是個缺點。Berry: This term has two meanings. An individual grape is called a berry by grapegrowers. It also describes the set of fruit flavors found in many wines, which includes strawberry, raspberry, and blueberry.漿果，漿果味：該術語有雙重意思。一個單獨的葡萄被葡萄種植者稱為漿果。它同時又是描述在大多數(shù)葡萄酒里面發(fā)現(xiàn)的一系列水果滋味，包括草莓，木莓和藍莓等。Big: Tasting term used to indicate a powerful wine with plenty of fruit and structure and possibly high alcohol.寬厚的：品嘗術語，用來形容一款具有豐厚果味和構(gòu)造，且可能酒精含量高的強健的葡萄酒。Bite: Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.尖刺感：品嘗術語，用來形容一種由酒酸或單寧引起的強烈的最初感覺，入口就能馬上感受到。Bitter: One of the four basic flavors which can be detected by the tongue. Bitterness is a fault in excess, but is normally balanced by fruit and sweetness.苦的：舌頭能夠發(fā)現(xiàn)的四種基本味道之一?？辔哆^重是不正常的現(xiàn)象，但一般能被果味和甜度所平衡。Blackcurrant: Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.黑加侖子味：品嘗術語，用以形容黑加侖子和葉子的刺激性味道，在赤霞珠和長相思葡萄酒中特別明顯。Blind Tasting: A tasting in which the wines are not identified; often the bottles are disguised in paper bags. The goal is to reduce tasters expectations of specific wines, offering a more objective analysis of each wine. In a single-blind tasting, the taster may know which brand or types of wine are in the flight, but not the order. In a double-blind tasting, the taster has no information about the wines in the flight.盲品：一次無法辨別葡萄酒的品嘗；通常酒瓶是被紙袋包好的。目的是為了減少品酒者對特定葡萄酒的預料，提供了一個對每款葡萄酒更為客觀的分析。在單一盲品中，品嘗者可能知道所品葡萄酒的品牌或類型，但卻不知道順序。在雙重盲品中，品嘗者對葡萄酒的信息一無所知。Blunt: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.生硬的：風味強烈且通常酒精明顯，但卻缺乏果香影響且在味覺上缺乏發(fā)展。Blush: Also known as rose, this term describes a pink or salmon-colored wine made from red grapes. The wine may be dry or sweet.粉紅：同時也被稱作玫瑰紅，該術語描述了由紅葡萄所釀成的粉紅或鮮肉色，可能是干型或甜型的葡萄酒Body: Tasting term used to indicate the weight of the wine in the mouth.酒體：品嘗術語，用來指葡萄酒在口中的重量。Bottle Sickness: A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock. A few days of rest is the cure.瓶傷：葡萄酒出現(xiàn)的暫時性狀況如無生氣或果味混亂。通常在裝瓶后或者經(jīng)旅行震蕩（特別是脆弱的葡萄酒）后會馬上出現(xiàn)。同時也叫做“瓶中休克”。讓其休息幾天后就會痊愈。Brawny: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors. The opposite of elegant.強壯的：用于形容葡萄酒堅硬，強烈，單寧明鮮且具有生的，木頭風味。與優(yōu)雅相對。Briary: Describes young wines with an earthy or stemmy wild berry character.似石南的：形容年輕的葡萄酒帶有的泥土味或帶莖的野生漿果特征。Bright: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.明亮的、歡快的：用于形容新鮮，成熟，有風味，活潑的年輕葡萄酒所帶有的鮮明集中的滋味。Brilliant: Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity.閃亮的：用于描述葡萄酒尤其是白葡萄酒中沒有任何肉眼可見的懸浮物質(zhì)，表面閃閃發(fā)亮的澄清特征。Bouquet: Tasting term used to indicate the smells that develop with ageing.陳香、酒香：品嘗術語，用來指隨著葡萄