葡萄酒分類Dryredwine干紅葡萄酒Semi-drywine半干

1、b第一部分葡萄酒分類Dry red wi ne :干紅葡萄酒Semi-dry wi ne :半干葡萄酒Dry white wi ne:干白葡萄酒Rose wine :桃紅葡萄酒Sweet wine :甜型葡萄酒Semi-sweet wine :半甜葡萄酒Still wi ne:靜止葡萄酒Sparkli ng wi ne:起泡葡萄酒Claret :新鮮桃紅葡萄酒(波爾多產(chǎn))Botrytised wi ne:貴腐葡萄酒Fortified wi ne:加強(qiáng)葡萄酒Flavored wi ne :加香葡萄酒Brut wine :天然葡萄酒Carbo nated wi ne :加氣起泡葡萄酒Appetiz

2、er wi ne( Aperitif):開胃葡萄酒Table wine :佐餐葡萄酒Dessert wi ne :餐后葡萄酒Champagne香檳酒Vermouth :味美思Beaujolasis :寶祖利酒Mistelle :密甜爾Wine Cooler :清爽酒Cider :蘋果酒Brandy :白蘭地Fruit bran dy :水果白蘭地Pomace Brandy :果渣白蘭地Grape brandy :葡萄白蘭地Liquor ( Liqueur ):禾U 口酒Gin :金酒(杜松子酒)Rum朗姆酒Cocktail :雞尾酒Vodka:伏特加Whisky :威士忌Spirit :酒精，

3、烈酒Cog nac(Fra nee):科尼亞克白蘭地(法) Armag nac(Fra nee):阿馬尼亞克白蘭地(法) Sherry(Spai n):雪莉酒(西班牙) Port(Portuguese) :波特酒(葡萄牙)BDX波爾多紅酒第二部分釀酒微生物Yeast :酵母Wild yeast :野生酵母Yeast hulls :酵母菌皮Dry activity yeast:活性干酵母Bacteria :細(xì)菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB):乳酸菌Acetic acid bacteria :醋酸菌Spoilage ye

4、ast:敗壞酵母第三部分生理生化過程Tran spirati on:蒸騰作用Evaporati on :蒸發(fā)Photosy nthesis :光合作用Maillard Reacti on:麥拉德反應(yīng)Veraison :轉(zhuǎn)色期Saturatio n :飽和Alcoholic ferme ntatio n(AF):酒精發(fā)酵Stuck (Sluggish) Ferme ntati on:發(fā)酵停滯Primary Ferme ntatio n:前發(fā)酵，主發(fā)酵Secon dary Ferme ntati on;二次發(fā)酵Heteroferme ntati on:異型發(fā)酵Malolactic fermenta

5、tion(MLF):蘋果酸-乳酸發(fā)酵Malo-Alcohol Fermentation(MAF) :蘋果酸-酒精發(fā)酵 Methode Chara ntaise :夏朗德壺式蒸餾法Maceration Carbonique: CO2浸漬發(fā)酵Whole bunch fermentation : CO2浸漬發(fā)酵Beaujolasis method :寶祖利釀造法Un areobic ferme ntati on:厭氧發(fā)酵法Thermov ini ficatio n:熱浸漬釀造法Charmat method :罐式香檳法En zymatic brow ning:酶促褐變Acetificatio n:酸

6、敗Ageing :陳釀Sur lies :帶酒腳陳釀Esterify :酯化Saccharify :糖化Liquefy :溶解、液化Bottle agei ng :瓶內(nèi)陳釀Amelioratio n :原料改良Chaptalizati on :加糖Distillati on:蒸餾Fractio nal Distillatio n:分餾Rectificati on :精餾Clarificati on:澄清第四部分葡萄酒釀酒輔料Beto nite :膨潤土（皂土）Kieselgur ,diatomite :硅藻土 Capsule :膠帽Tin Plat 、Foil :錫箔Pigment :顏料、色

7、素Casein :酪蛋白Pectin :果膠酶Silica gel :硅膠Gelatin :明膠Isi nglass :魚膠Egg white :蛋清Albume n：蛋白Blood powder :血粉第五部分理化指標(biāo)Total acid :總酸Titrable acid:滴定酸Residul sugar:殘?zhí)荂arbon dioxide :二氧化碳Sugar-free extract:干浸出物Volatile acid :揮發(fā)酸Sulfur dioxide:二氧化硫Total sulfur dioxide :總二氧化硫 Free sulfur dioxide:游離二氧化硫Copper （

8、Cu）:銅Iron （Fe）:鐵Potassium :鉀（K）Calcium （ Ca）:鈣Sodium （ Na）:鈉第六部分物質(zhì)名詞Methanol :甲醇High Alcohol :高級醇Polyalcohol :多元醇Ethyl acetate:乙酸乙酯Flavonol :黃酮醇Glycine :甘油Calcium Pectate:果膠酸鈣Ochratoxin :棕曲霉毒素Butanol :丁醇Isobuta nol :正丁醇Gastric Acid :胃酸Propanone :丙酮Acetic Acid :乙酸Formic Acid :甲酸，蟻酸Phospholipids :磷脂Am

9、i no Acid :氨基酸Fatty Acid :脂肪酸Carbon ic Acid :碳酸Carbohydrate :碳水化合物Fixed Acid :固定酸Tartaric Acid :酒石酸Malic Acid :蘋果酸Citric Acid :檸檬酸Lactic Acid :乳酸Succi nic Acid:琥珀酸Sorbic acid :山梨酸Ascorbic acid:抗壞血酸Benzyl acid :苯甲酸Gallic acid:沒食子酸Ferulic Acid :阿魏酸Pcoumaric acid :香豆酸Glucose, Dextrose ,Grape Sugar : 葡萄

10、糖 Fructose, Fruit Sugar :果糖Cane Sugar, Short Sweete ning :蔗糖Polysaccharides:水解多糖Starch :淀粉Amylase :淀粉酶Foam泡沫Protein :蛋白質(zhì)Mercaptan :硫醇Thiamine :硫胺（VB1）Ammonium Salt :銨鹽Melanoidinen :類黑精Glycerol :甘油，丙三醇Copper citrate :檸檬酸銅Copper sulphate :硫酸銅Hydroge n sulphide:硫化氫Oak （barrel） :橡木（桶）Catechins :兒茶酚Low F

11、lavour Threshold :香味閾值Maillard Reacti on:美拉德反應(yīng)Volatile Phe nols :揮發(fā)性酚Va nilla n :香子蘭Vanillin:香草醛,香蘭素Lin alool :里那醇，沉香醇Geroniol :牻牛兒醇，香茅醇Pyra nic acid:丙酮酸Fura n Aldehydes :呋喃醛Eugenol : 丁香酚Guaiacol :愈創(chuàng)木酚Carbohydrate Degradation Products:碳水化合物降解物Cellulose :纖維素Hemicellulose :半纖維素Hemicellulase :半纖維素酶Malt

12、ol :落葉松皮素Oak Lactone :橡木內(nèi)酯Hydrolysable Tannins:水解單寧Ellagita nnins:鞣花單寧Proan thocya nidin:原花色素Relative Astri nge ncy(RA):相對澀性Lagic Acid :鞣花酸Polypetide Nitroge n :多肽氮Oxido-reduction Pote ntial :氧化還原電位Condenced Phenols :聚合多酚Poly-phe nols :多酚PVP( P):聚乙烯(聚)吡咯烷酮Anthocyanin :花青素Alcohol, etha nol:乙醇Invert S

13、ugar 轉(zhuǎn)化糖Oxyge n：氧氣Ester :酯類物質(zhì)Nitrogen :氮?dú)釧roma：果香Virus :病毒Bacteriophage :噬菌體Body:酒體Byproduct :副產(chǎn)物Potassium Bitartrate ( KHT :酒石酸氫鉀Potassium Sorbate :山梨酸鉀Diammonium Phosphate :磷酸氫二銨Potassium Meta-bisulfite (K2S2O5):偏重亞硫酸鉀Tannin :單寧Oak tannins :橡木丹寧Un desired( Excessive )Tannins :劣質(zhì)單寧Desired tannins:優(yōu)

14、質(zhì)單寧En zyme：酶Laccase :漆酶Polyphe nol Oxidase（PPO）:多酚氧化酶3 -glucosidase :3 -葡（萄）糖苷酶3 -glucanase : 3 -葡聚糖酶Mannoproteins :甘露糖蛋白Lees :酒泥Chateau :酒莊Bulk wine、Raw wine :原酒Hygiene : 衛(wèi)生Activated carbon :活性碳Currant :茶蔗子屬植物、無核小葡萄干Raspberry :木莓、山莓、覆盆子、懸鉤子第七部分：設(shè)備Filtrate（filtrati on）:過濾Two-way Pump：雙向泵Screw Pump：螺

15、桿泵Cen trifuge :離心機(jī)Distillati on :蒸餾Heat Exchanger :熱交換器Crusher :破碎機(jī)Destemer:除梗機(jī)Presser :壓榨機(jī)Atmosphere Presser :氣囊壓榨機(jī)Screw Presser :連續(xù)壓榨機(jī)Filter :過濾機(jī)Bottl ing LinePlate Filtratio n灌裝線（filter ）:板框過濾（機(jī)）Vacuum Filtrati on（filter ）：真空過濾（機(jī)）Depth Filtrati onCross Filtrati on（filter ）:深層過濾（機(jī)）（filter ）:錯流過濾（機(jī)

16、）Membra ne Filtrati on（filter ）:膜過濾（機(jī)）Sterile Filtratio n（filter ）:除菌過濾（機(jī)）Pocket Filtrati on（filter ）:袋濾（機(jī)）Rotary Machi ne :轉(zhuǎn)瓶機(jī) Pomace Draining :出渣Blending :調(diào)配Racking :分離（皮渣、酒腳）Decanting :倒灌（瓶）Remuage 吐渣Fining :下膠Deacidificati on:降酸Pump over :循環(huán)Skin Con tact :浸皮（漬）Mix colors :調(diào)色Oxidative Agei ng Met

17、hod:氧化陳釀法Reduc ing Agei ng Method:還原陳釀法Stabilization :穩(wěn)定性Ullage :未盛滿酒的罐（桶）Headspace :頂空NTU濁度Receivi ng bin :接收槽Corkscrew :開瓶器Distilli ng Colu mn:蒸餾塔Conden ser:冷凝器Heat Exchanger :熱交換器Cork :軟木塞 Cellar :酒窖Wine Showroo m：葡萄酒陳列室 Optical Density（ OD :光密度Metal Crow n Lid :皇冠蓋Blanket :隔氧層Pasteurisatio n :巴斯

18、德殺菌法 第八部分：原料、病蟲害、農(nóng)藥Grape Nursery :葡萄苗圃Graft :嫁接苗Scion :接穗Seedling :自根苗Disease :病害 Botrytis :灰霉病Downy Mildew :霜霉病 Powdery Mildew :白粉病 Fan Leaf :扇葉病毒病 Anthracnose :炭疽病 Mild Powder :灰腐病 Black Rotte n :黑腐病 Noble rot :貴腐病 Pearls :皮爾斯病 Phylloxera :根瘤蚜 Nematode :線蟲 Bird Damage :鳥害 Pest :昆蟲Lime Sulphur :石硫合

19、劑Nursery :營養(yǎng)缽Herbicide :除草劑Pesticide :殺蟲劑Fungicide :真菌劑Bordeaux mixture:波爾多液Microclimate :微氣候Variety :品種Cluster :果穗Rachis :穗軸Scion :接穗Rootstock :砧木Grafti ng :嫁接 第九部分：學(xué)科名詞Enology :葡萄酒釀造學(xué)Pomology:果樹學(xué)Vi nificatio n:葡萄酒釀造法Wine-making :葡萄酒釀造 Ampelography :葡萄品種學(xué)Vi niculture:葡萄栽培學(xué)Wine Chemistry葡萄酒化學(xué)En olog

20、ist,Wi nemaker :釀酒師Vintage :年份Inoculation(inoculum ):接種):雜物MO( material other tha n grapes Terpene :萜烯Terpenol :萜烯醇第十部分葡萄酒等級 法國：A.O.C :法定產(chǎn)區(qū)葡萄酒V.D.Q.S :優(yōu)良產(chǎn)區(qū)葡萄酒V.D.P :地區(qū)餐酒V.D.T :日常餐酒第十一部分葡萄分類及部分品種一、葡萄分類Vitaceae :葡萄科Vi ne :葡萄樹American Vine :美洲種葡萄Fran co-america n :歐美雜交種 Hybrid :雜交品種Wild Grape ( Vine ):

21、野生葡萄 Cultivar :栽培品種Wine Grape :釀酒葡萄Table Grape :鮮食葡萄Seedless Grape :無核(籽)葡萄Grape(Vi ne) Variety:葡萄品種二、紅葡萄品種：Caber net Sauvig non(France):赤霞珠Caber net Fran c(Fra nee):品麗珠Cabernet Gernischt(Fra nee) :蛇龍珠Carignan :佳利釀Sin saut(Fra nee) :神索Gamay(Fra nee):佳美Gren ache(Spai n):歌海娜Merlot(Fra nee):梅鹿輒Petit Ve

22、rdot (Fra nee):味爾多Pi not Noir(Fra nee) :黑比諾Ruby Cabernet(Ameriea):寶石解百納San giovese(Italy):桑嬌維塞Syrah(Fra nee):西拉Zi nfan del(Ameriea) :增芳德Muscat Hamburg :玫瑰香Saperavi ( Former Soviet Union ):晚紅蜜三、白葡萄品種：Aligote(Fra nee) :阿里高特Chardonn ey(Fra nee):霞多麗Chenin Bla nc(Fra nee) :白詩南Tram in er(Germa ny):瓊瑤漿Ital

23、ian Riesli ng:貴人香Grey Risli ng:灰雷司令White Riesli ng(Germa ny):白雷司令Muller-Thurgau(germa ny):米勒Muscat Blane :白麝香Pi not Bla nc(France:)白品樂Sauvig non Bla nc(Fra nee):長相思Selillo n(Fra nee):賽美蓉Silva ner(Germa ny) :西萬尼Ugni Bla nc(Fra nee):白玉霓Folle Bla nche(Fra nee):白福爾Colombard(Fra nee):鴿籠白Long Yan (China,C

24、hangcheng ):龍眼 Rkatsiteli ( Former Soviet Union ):白羽四、染色品種：Aliea nte Bousehet(Fra nee):紫北塞Yan 73(China,Changyu):煙 73Yan 74(China,Changyu):煙 74第十二部分葡萄酒品嘗Taste :品嘗Clarity :清澈、透明Tran spare nt :透明的Sensation ;感覺Bitter Flavors :苦味Off-flavor, Off-smell, Odour:異味Stemmy果梗味Reduction Smell :還原味Oxidative Smell

25、:氧化味Harmo ny：協(xié)調(diào)性O(shè)dour :氣味Olfactory :嗅覺的Scent :植物香氣Aroma：果香Bouquet :酒香Body:酒體Perception :感覺Amber：琥珀色的Ruby:寶石紅色Taw ny：黃褐色Violet :紫羅蘭色Pink :紫紅色Brow n：褐色的Round:圓潤的Full :完整的、豐滿的Harmonious :協(xié)調(diào)的Supple :柔順的Soft :柔軟的Smooth：平滑的Mellower :醇美的Lively :充滿活力的Rich :飽滿的，馥郁的Fine :細(xì)膩的Fresh :清新的Well-bala need :平衡良好的Subt

26、le :微妙的，精細(xì)的Velvety :柔軟的、溫和的、柔順的Fragrant :芳香的、香氣幽雅的Flowery :花香的Syrupy :美妙的、甜美的Mellow :甘美的、圓潤的、松軟的bLuscious :甘美的、芬芳的Tran quil :恬靜的Spicy :辛辣的Tart :尖酸的Harsh , Hard :粗糙的Lighter :清淡的、輕盈的Thin :單薄的Flat :平淡的Unbalaneed :不平衡的Spoiled,U nsou nd :敗壞的Fuller :濃郁的Vinous :酒香的Coarse :粗糙的、粗劣的Piqua nt :開胃的、辛辣的Tart :尖酸的、

27、刻薄的Astri ngent :收斂的、苦澀的Conflict :不和諧的Stale :走味的，沉滯的Dull :呆滯的、無活力的Sulphur Taste :硫味Hydroge n Sulphide odour:硫化氫味Taste of Lees :酒泥味Mousiness :鼠臭味Corked Taste,Corki ness,Corky :木塞味 ouldy Taste,Musty Taste :霉味 Cooked Taste :老化味Resinous :樹脂味Casky (Woody )Taste :橡木味，木味Smoke Taste :煙熏味Metallic Flavour :金屬味

28、Earthy Taste :泥土味Herbaceous Taste :青草味After Taste :后味第十三部分葡萄酒欣賞與服務(wù)Wine Bar :酒吧Sommelier :斟酒服務(wù)員Label :酒標(biāo)Water Jar :斟酒壺Wine Funnel :斟酒漏斗Decan ter :細(xì)頸玻璃壺Beverage :飲料Soft Drink :軟飲料Tumbler :大酒杯、酒桶Palate :味覺、鑒賞力Bouquet :香味Ice-Bucket :冰桶Fruity :果味的Subside :沉淀物第十四部分葡萄酒營養(yǎng)物質(zhì)名詞Nutritio n :營養(yǎng)素Free Ami no Nitro

29、ge n(FAN):游離氨基酸氮Sterol :甾醇Vitamin :維生素Tocopherol : VE,生育酚Thiamine : VB1，硫胺素Flavin :黃素Riboflavin: VB2,核黃素Nicoti nic Acid:煙酸第十五部分葡萄酒分析Determ in ati on:檢測Titrati on:滴定Dilute :稀釋Litmus Paper :石蕊試紙Reage nt :試劑Goggle :護(hù)目鏡Flask :燒瓶Beaker :燒杯(帶傾口)Distilled Water :蒸餾水Hydrometer :液體比重計(jì)Refractometer :手持糖量儀High Performanee Liquid Chromatography( HPLC :高效液相色譜Paper Chromatography :紙層析法Specific Gravity :比重Sodium Hydroxide :氫氧化鈉(NaOHPotassium Hydrogen Phthalate:鄰苯二甲酸氫鉀Phe nolphthalei n:酚酞Pipette :移液管Erlenm eyer Flask :錐形