葡萄酒專業(yè)英文詞匯

葡萄酒專業(yè)英文詞匯作者:

日期:葡萄酒專業(yè)英文詞匯第一部分葡萄酒分類Dryredwine：干紅葡萄酒Semi-drywine：半干葡萄酒Drywhitewine:干白葡萄酒Rosewine：桃紅葡萄酒Sweetwine:甜型葡萄酒Semi-sweetwine:半甜葡萄酒Stillwine：靜止葡萄酒Sparklingwine:起泡葡萄酒Claret:新鮮桃紅葡萄酒(波爾多產(chǎn) )Botrytisedwine：貴腐葡萄酒Fortifiedwine:力口強(qiáng)葡萄酒Flavoredwine:加香葡萄酒Brutwine:天然葡萄酒Carbonatedwine:加氣起泡葡萄酒Appetizerwine(Aperitif):開胃葡萄酒Tablewine:佐餐葡萄酒Dessertwine:餐后葡萄酒Champagne：香檳酒Vermouth:味美思Beaujolasis:寶祖利酒Miste1le：密甜爾WineCooler：清爽酒Cider:蘋果酒Brandy:白蘭地Fruitbrandy:水果白蘭地PomaceBrandy:果渣白蘭地Grapebrandy:葡萄白蘭地Liquor(Liqueur):利口酒Gin：金酒(杜松子酒)Rum：朗姆酒Cocktai1:雞尾酒Vodka：伏特力口Whisky:威士忌Spirit:酒精,烈酒Cognac(France):科尼亞克白蘭地(法)Armagnac(France):阿馬尼亞克白蘭地(法)Sherry(Spain):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Yeasthul1s:酵母菌皮Dryactivityyeast:活性干酵母Bacteria:細(xì)菌Malolacticbacteria(MLB):乳酸菌Lacticacidbacteria(LAB):乳酸菌Aceticacidbacteria:醋酸菌Spoilageyeast:敗壞酵母第三部分生理生化過程Transpiration:蒸騰作用Evaporation:蒸發(fā)Photosynthesis：光合作用Mai1lard Reaction:麥拉德反應(yīng)Veraison:轉(zhuǎn)色期Saturation:飽和Alcoholicfermentation(AF):酒精發(fā)酵Stuck(Sluggish)Fermentation:發(fā)酵停滯PrimaryFermentation:前發(fā)酵，主發(fā)酵SecondaryFermentation;二次發(fā)酵Heterofermentation：異型發(fā)酵Malolacticfermentation(MLF):蘋果酸-乳酸發(fā)酵Malo-A1coholFermentation(MAF):蘋果酸-酒精發(fā)酵MethodeCharantaise:夏朗德壺式蒸儲法MacerationCarbonique:CO2浸漬發(fā)酵Wholebunchfermentation:CO2浸漬發(fā)酵Beaujolasismethod:寶祖利釀造法Unareobicfermentation:厭氧發(fā)酵法Thermovinification:熱浸漬釀造法Charmatmethod:罐式香檳法Enzymaticbrowning：酶促褐變Acetification:酸敗Ageing:陳釀Surlies:帶酒腳陳釀Esterify:酯化Saccharify：糖化Liquefy:溶解、液化Bottleaging：瓶內(nèi)陳釀Amelioration:原料改良

Chaptalization：力口糖Distillation:蒸儲FractionalDistillation:分儲Rectification:精微C1arification：澄清第四部分葡萄酒釀酒輔料Betonite：膨潤土(皂土)Kieselgur,diatomite:硅藻土Capsule:膠帽TinPlat、Foil:錫箔Pigment:顏料、色素Casein：酪蛋白Pectin:果膠酶Silicagel:硅膠Gelatin:明膠Isinglass:魚膠Eggwhite:蛋清Albumen:蛋白Bloodpowder:血粉第五部分理化指標(biāo)Totalacid:總酸Titrableacid:滴定酸Residulsugar：殘?zhí)荂arbondioxide:二氧化碳Sugar-freeextract:干浸出物Vo1ati1eacid：揮發(fā)酸Sulfurdioxide:二氧化硫Tota1sulfurdioxide:總二氧化硫Freesu1furdioxide:游離二氧化硫Copper(Cu):銅Iron(Fe):鐵Potassium:鉀(K)Ca1cium(Ca):鈣Sodium(Na):鈉第六部分物質(zhì)名詞Methano1:甲醇HighAlcohol:高級醇Polyalcohol:多元醇

Ethylacetate：乙酸乙酯F1avonol:黃酮醇G1ycine:甘油CalciumPectate:果膠酸鈣Ochratoxin:棕曲霉毒素Butanol:丁醇Isobutano1:正丁醇GastricAcid:胃酸Propanone:丙酮AceticAcid:乙酸FormicAcid:甲酸，蟻酸Phospholipids：磷月旨AminoAcid:氨基酸FattyAcid:月旨肪酸CarbonicAcid:碳酸Carbohydrate:碳水化合物FixedAcid:固定酸TartaricAcid:酒石酸MalicAcid:蘋果酸CitricAcid:檸檬酸LacticAcid:乳酸SuccinicAcid:琥珀酸Sorbicacid:山梨酸Ascorbicacid:抗壞血酸Benzylacid:苯甲酸Gallicacid:沒食子酸FerulicAcid:阿魏酸Pcoumaricacid:香豆酸Glucose,Dextrose,GrapeSugair:葡萄糖Fructose,FruitSugar:果糖CaneSugar,ShortSweetening：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）AmmoniumSalt:鏤鹽Me1anoidinen：類黑精Glycerol:甘油，丙三醇Coppercitrate:檸檬酸銅Coppersulphate:硫酸銅Hydrogensulphide:硫化氫

Oak(barrel):橡木(桶)Catechins:兒茶酚LowF1avourThresho1d:香味閾值Maillard Reaction:美拉德反應(yīng)Volati1ePhenols:揮發(fā)性酚Vanillan:香子蘭Vanillin:香草醛，香蘭素Linalool:里那醇，沉香醇Geroniol:攏牛兒醇，香茅醇Pyranicacid:丙酮酸FuranAldehydes:吠喃醛Eugenol:丁香酚Guaiaco1:愈創(chuàng)木酚CarbohydrateDegradationProducts:碳水化合物降解物Cellu1ose:纖維素Hemicel1ulose:半纖維素Hemice1lulase：半纖維素酶Maltol:落葉松皮素OakLactone:橡木內(nèi)酯Hydro1ysableTannins：水解單寧日lagitannins:糅花單寧Proanthocyanidin:原花色素RelativeAstringency(RA):相對澀性LagicAcid:糅花酸PolypetideNitrogen:多肽氮Oxido—reductionPotential:氧化還原電位CondeneedPhenols:聚合多酚Poly-phenols：多酚PVP(P):聚乙烯(聚)口比咯烷酮Anthocyanin:花青素Alcoho1,ethanol:乙醇InvertSugar轉(zhuǎn)化糖Oxygen: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PotassiumBitartrate(KHT):酒石酸氫鉀PotassiumSorbate:山梨酸鉀DiammoniumPhosphate:磷酸氫二錢PotassiumMeta—bisulfite(K2s2O5):偏重亞硫酸鉀

Tannin:單寧Oaktannins：橡木丹寧Undesired(Excessive)Tannins:劣質(zhì)單寧Desiredtannins:優(yōu)質(zhì)單寧Enzyme:酶Laccase:漆酶PolyphenolOxidase(PPO):多酚氧化酶3-glucosidase：3—葡(萄)糖甘酶3—g1ucanase0-葡聚糖酶Mannoproteins：甘露糖蛋白Lees:酒泥Chateau：酒莊Bu1kwine、Rawwine:原酒Hygiene:衛(wèi)生Activatedcarbon:活性碳Currant：茶蔗子屬植物、無核小葡萄干Raspberry:木每、山每、覆盆子、懸鉤子第七部分：設(shè)備Filtrate(fi1tration):過濾Two-wyyPump:雙向泵ScrewPump：螺桿泵Centrifuge：離心機(jī)Distillation:蒸儲HeatExchanger:熱交換器Crusher：破碎機(jī)Destemer：除梗機(jī)Presser壓榨機(jī)AtmospherePresser：氣囊壓榨機(jī)ScrewPresser:連續(xù)壓榨機(jī)Filter：過濾機(jī)BottlingLine:灌裝線P1ateFi1tration(filter)：板框過濾(機(jī))VacuumFiltration(filter):真空過濾(機(jī))DepthFiltration(filter)：深層過濾(機(jī))CrossFiltration(filter):錯流過濾(機(jī))MembraneFi1tration(filter):膜過濾(機(jī))SterileFi1tration(fi1ter):除菌過濾(機(jī))PocketFi1tration(filter):袋濾(機(jī))RotaryMachine:轉(zhuǎn)瓶機(jī)PomaceDraining:出渣B1ending：調(diào)配Racking:分離(皮渣、酒腳)Decanting:倒灌（瓶）Remuage：吐渣Fining：下膠Deacidification:降酸Pumpover:循環(huán)SkinContact:浸皮（漬）Mixc010rs:調(diào)色OxidativeAgeingMethod:氧化陳釀法ReducingAgeingMethod:還原陳釀法Stabilization:穩(wěn)定性Ullage:未盛滿酒的罐（桶）Heddspace:頂空NTU:濁度Receivingbin:接收槽Corkscrew:開瓶器DistillingCo1umn:蒸儲塔Condenser：冷凝器HeatExchanger:熱交換器Cork：軟木塞Cel1ar：酒窖WineShowroom:葡萄酒陳列室OpticalDensity（OD）:光密度MetalCrownLid:皇冠蓋Blanket:隔氧層Pasteurisation:巴斯德殺菌法第八部分：原料、病蟲害、農(nóng)藥GrapeNursery:葡萄苗圃Graft:嫁接苗Scion:接穗Seedling：自根苗Disease：病害Botrytis:灰霉病DownyMildew:霜霉病PowderyMildew:白粉病FanLeaf:扇葉病毒病Anthracnose：炭疽病Mi1dPowder:灰腐病B1ackRotten:黑腐病Noblerot:貴腐病Pearls:皮爾斯病Phylloxera：根瘤朗Nemotode:線蟲

BirdDamage：鳥害Pest:昆蟲LimeSulphur:石硫合劑Nursery:營養(yǎng)缽Herbicide:除草齊UPesticide：殺蟲劑Fungicide：真菌劑Bordeuuxmixture:波爾多液Microc1imate：微氣候Variety:品種Cluster:果穗Rachis：穗軸Scion:接穗Rootstock:砧木Grafting:嫁接第九部分： 學(xué)科名詞Eno1ogy:葡萄酒釀造學(xué)Pomology:果樹學(xué)Vinification：葡萄酒釀造法Wine-making：葡萄酒釀造Ampe1ography：葡萄品種學(xué)Viniculture:葡萄栽培學(xué)WineChemistry 葡萄酒化學(xué)Enologist,Winemaker:釀酒師Vintage:年份Inoculation(inocu1um):接種(物)MOG(materialotherthangrapes):雜物Terpenes:菇烯Terpenol:菇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D.Q.S:優(yōu)良產(chǎn)區(qū)葡萄酒D.P:地區(qū)餐酒D.T:日常餐酒德國：.Tafelwein:日常餐酒；Landwein:地區(qū)餐酒；QualitaetsweinbestimmterAnbaugebiete:簡稱QbA，優(yōu)質(zhì)葡萄酒;

QualitaetsweinmitPraedikat:簡稱QmP,特別優(yōu)質(zhì)酒。QmP級別內(nèi)根據(jù)葡萄不同的成熟度 ，還可以細(xì)分為6個等級：.Kabinett:珍藏.Spat1ese:晚收.Aus1ese：精選.Beerenauslese:簡稱BA,顆粒精選.Trockenbeerenaus1ese：簡稱TBA,用深度貴腐的葡萄釀成，葡萄大概要失去 95%的水分，釀成的酒也最甜。 TBA等級的葡萄酒有的時候就如同蜂蜜那么濃稠 ，由于產(chǎn)量很少所以價格通常很高。. Eiswein：冰酒，是用冰凍的葡萄釀造的酒。第十一部分葡萄分類及部分品種一、葡萄分類Vitaceae：葡萄科Vine:葡萄樹AmericanVine:美洲種葡萄Franco—american：歐美雜交種Hybrid:雜交品種WildGrape(Vine):野生葡萄Cultivar:栽培品種WineGrape：釀酒葡萄Tab1eGrape：鮮食葡萄Seed1essGrape:無核(籽)葡萄Grape(Vine)Variety:葡萄品種二、紅葡萄品種：CabcrnetSauvignon(France):赤霞珠CabernetFranc(France)：品麗珠CabernetGernischt(France):蛇龍珠Carignan:佳利釀Sinsuut(France):神索Gamay(France) :佳美Grcnachc(Spain):歌海娜Merlot(France):梅鹿輒PetitVerdot(France):味爾多PinotNoir(France):黑比諾RubyCabernet(America):寶石解百納Sangiovese(Italy):桑嬌維塞Syrah(France):西拉Zinfandel(America):增芳德MuscatHamburg：玫瑰香Saperavi(FormerSovietUnion)：晚紅蜜

三、白葡萄品種：Aligote(France):阿里高特Chardonney(France):霞多麗CheninBlanc(France):白詩南Traminer(Germany):瓊瑤漿Ita1ianRiesling:貴人香GreyRisling:灰雷司令WhiteRies1ing(Germany):白雷司令Muller—Thurgau(germany):米勒MuscatB1anc：白麝香PinotBlanc(France:)白品樂SauvignonBlanc(France):長相思Seli11on(France):賽美蓉Silvaner(Germany):西萬尼UgniBlanc(France):白玉霓FolleBlanche(France):白福爾Co1ombard(France):鴿籠白LongYan(China,Changcheng):龍眼Rkatsiteli(FormerSovietUnion):白羽四、染色品種：A1icanteBouschet(France):紫北塞Yan73(China,Changyu):煙73Yan74(China,Changyu):煙74第十二部分 葡萄酒品嘗Taste:品嘗Clarity:清澈、透明Transparent:透明的Sensation;感覺BitterFlavors：苦味Off-f1avor,Off-smell,Odour：異味Stemmy:果梗味ReductionSmell:還原味OxidativeSmel1:氧化味Harmony: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Tawny:黃褐色Vio1et:紫羅蘭色Pink：紫紅色Brown:褐色的Round:圓潤的Ful1: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-balanced：平衡良好的Subtle：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F1owery:花香的Syrupy：美妙的、甜美的Mellow:甘美的、圓潤的、松軟的Luscious：甘美的、芬芳的Tranquil: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Unba1anced:不平衡的Spoiled,Unsound:敗壞的Fuller：濃郁的Vinous:酒香的Coarse：粗糙的、粗劣的Piquant:開胃的、辛辣的Tart:尖酸的、刻薄的Astringent:收斂的、苦澀的Conf1ict:不和諧的Stale:走味的，沉滯的Dull:呆滯的、無活力的

SulphurTaste：硫味HydrogenSuIphideodour：硫化氫味TasteofLees：酒泥味Mousiness：鼠臭味CorkedTaste,Corkiness,Corky:木塞味ouldyTaste,MustyTaste:霉味CookedTaste：老化味Resinous:樹脂味Casky(Woody)Taste：橡木味，木味SmokeTaste:煙熏味MetallicFlavour:金屬味EarthyTaste：泥土味HerbaceousTaste:青草味AfterTaste：后味第十三部分 葡萄酒欣賞與服務(wù)WineBar:酒吧Sommelier：斟酒服務(wù)員Labe1:酒標(biāo)WaterJar:斟酒壺WineFunnel:斟酒漏斗Decanter：細(xì)頸玻璃壺Beverage：飲料SoftDrink：軟飲料Tumb1er：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Nutrition:營養(yǎng)素FreeAminoNitrogen(FAN):游離氨基酸氮Sterol:番醇Vitamin:維生素Toeopherol:VE,生育酚Thiamine：VB1,硫胺素Flavin:黃素Riboflavin:VB2，核黃素NicotinicAcid:煙酸

第十五部分 葡萄酒分析Determination：檢測Titration:滴定Dilute:稀釋LitmusPaper:石蕊試紙Reagent:試劑Gogg1e:護(hù)目鏡Flask:燒瓶Beaker:燒杯(帶傾口)DistilledWater:蒸儲水Hydrometer：液體比重計高效液相色譜Refractometer:手持糖量儀高效液相色譜HighPerformanceLiquidChromatography(HPLC):PaperChromatography:紙層析法SpecificGravity:比重SodiumHydroxide：氫氧化鈉(NaOH)PotassiumHydrogenPhtha1ate:鄰苯二甲酸氫鉀Phenolphthalein:酚MtPipette:移液管Erlenm