食品感官评价英语学习
在线时间54 小时
阅读权限20
该用户从未签到
主题帖子积分
初级会员, 积分 142, 距离下一级还需 8 积分
非常感谢分享。有没有其他产品类似的资料啊，:)
在线时间88 小时
阅读权限30
该用户从未签到
主题帖子积分
thx for sharing
在线时间353 小时
阅读权限30
该用户从未签到
主题帖子积分
To LZ:&&Get this valuable vacabulary saved, many thanks to LZ.
在线时间215 小时
阅读权限30
该用户从未签到
主题帖子积分
怎么都是葡萄酒呢，有别的食品的吗？
在线时间1301 小时
阅读权限90
该用户从未签到
主题帖子积分
真是好资料，谢谢楼主的辛勤劳动
在线时间236 小时
阅读权限50
该用户从未签到
主题帖子积分
非常寶貴資訊感謝樓主分享!
在线时间15 小时
阅读权限10
该用户从未签到
主题帖子积分
请问还有关于其他食品的感官评价常用术语吗
在线时间15 小时
阅读权限10
该用户从未签到
主题帖子积分
请问还有关于其他食品的感官常用术语吗
在线时间1724 小时
阅读权限90
该用户从未签到
主题帖子积分
如何写品酒记录
简单介绍一下如何写：Wine Tasting Note葡萄酒品酒记录
APPEARANCE外观
Clarity透明度：Clear-Dull清澈-晦暗
Intensity亮度： Pale-Deep淡薄-深邃
Colour颜色： White白酒: Lemon-Gold柠檬黄-金黄
& && && && && &Rose粉红：Pink- Orange粉红-橙色
& && && && && &Red红酒：Purple-Ruby -Tawny紫色-宝石红-茶色
-------------------------
Condition澄清度：Clean- Unclean澄清-混浊
Intensity强度：Light- Pronounced清淡-显著
Fruit Character果香特性：e.g.Fruity-Floral-Vegetal-Spicy
例如：果味-花香-植物香-香料香
---------------------------
PALATE味觉
Sweetness甜度：Dry-Medium-Sweet干-适中-甜
Acidity酸度：Llow-High低-高
Tannin单宁：Low-High弱-强
Body 酒体：Light- Medium-Full薄身-适中-厚身
Fruit Character果香特性：e.g. Fruity-Floral-Vegetal-Spicy
例如：果味-花香-植物香-香料香
Length酒在口中的余香的持久度：Short- Medium-Long短-适中-长
---------------------------
CONCLUSIONS结论
Quality 质量：Poor-Acceptalbe-Good差-可以接受-好
黑夜如果不黑暗，美梦又何必向往；希望若不熄灭就会亮成心中的星光
在线时间1724 小时
阅读权限90
该用户从未签到
主题帖子积分
葡萄酒的感官评价常用术语5
Vanilla Tasting term used to describe a vanilla-like aroma, often a result of ageing in new American oak barrels.
香草昧：品尝术语，用来描述一种像香草的味道，在新的美洲橡木桶中酿造往往能形成这种香味。
Vegetal Tasting term used to describe a vegetable like aroma. Usually pejorative.
植物的：品尝术语，用来描述一种像植物的香味。通常用作贬义。
Velvety Tasting term used to describe a textured, opulent mouth feel in wine.
柔软的：品尝术语，用来描述具有质地的，丰富口感的葡萄酒。
Vinous: Literally means &winelike& and is usually applied to dull wines lacking in distinct varietal character.
葡萄酒的：字面意识是“像葡萄酒的”，通常用于缺乏明显品种特性的沉晦的葡萄酒。
Vintage Year in which the grapes used to make a wine was grown, also used to describe the harvest period.
年份、酿酒年份：指用来酿酒的葡萄生长的那年。也用来描述葡萄的收获期。
Viscous Tasting term used to indicate a heavy, dense wine. See also 'legs'.
粘性的：品尝术语，用来指深重的、浓厚的葡萄酒。也可参考挂杯'legs'.
Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate). All wine contains some VA but when a vinegary smell can be detected it is considered a fault. All wine will develop VA if it is left in an open bottle over a few days.
挥发性酸：由于酒精氧化而形成于葡萄酒中的物质的总括（主要是醋酸和乙酸乙酯）。所有的葡萄酒都含有一定的挥发性酸，但当酸味能被察觉时则认为是不正常的。所有的葡萄酒开瓶后放置几天都会产生挥发性酸。
Well-Balanced: Tasting term used to indicate the harmony of wine components.
平衡良好的：用于表述葡萄酒中各种成分之间具有协调关系。
Wood Tasting term used to describe the flavours in wine derived from ageing in barrel.
木味：品尝术语；用来描述从橡木桶陈酿中得到的葡萄酒的味道。
Woody Tasting term used to describe unpleasant flavours derived from old (dirty) barrels or from stalks.
木头般的：品尝术语，用来描述源自旧的（脏的）橡木桶或来自葡萄茎的令人不愉快的味道。
Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough). In wine this usually indicates a fault, though the smell of freshly-baked bread can be desirable in Champagne and lees aged whites.
酵母味：品尝术语，用来描述酵母的特殊味道（就像生面团味）。在葡萄酒中，这种味道通常被认为是不正常的，然而新鲜的烤面包味在香槟和酒渣陈酿白葡萄酒中却是受欢迎的。
Zestful Tasting term used to describe a fresh, crisp wine, usually white, with a good balance of fruit and acidity.
有滋味的：品尝术语，用来描述新鲜的、清脆的葡萄酒，通常是白葡萄酒，具有良好协调的果味和酸度。
黑夜如果不黑暗，美梦又何必向往；希望若不熄灭就会亮成心中的星光
在线时间1724 小时
阅读权限90
该用户从未签到
主题帖子积分
葡萄酒的感官评价常用术语4
Racy: Describes a wine with pleasantly high acidity and bright flavors.
活泼的：形容一款葡萄酒具有舒适的高酸度以及欢快的风味。
Rancio: Tasting term used to describe the rather pungent smell of intentionally oxidised wines, such as wood-aged fortified wines and older vins doux naturels.
哈味：品尝术语，用来描述经故意氧化过的葡萄酒的所具有的相当刺激性味道，如用木桶陈酿的加烈葡萄酒fortified wines和较老的天然甜葡萄酒。
Raisiny: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.
葡萄干（味）的：从超熟或过熟的葡萄里得到的葡萄干的味道。在一些葡萄酒中少量的葡萄干味是令人愉快的。
Raw: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
生的：年轻且尚未发展的。是对红葡萄酒木桶样品的一个很好的描述。生的葡萄酒通常是高单宁且高酒精或高酸度。
Reduced: Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs. Before bottling this can usually be remedied by aeration of addition of copper. When it develops in bottle, vigorous aeration sometimes removes the reduced smell.
还原（味）的：品尝和酿酒术语，用于形容葡萄酒形成一种不好闻的气味，令人想起臭鸡蛋的味道。装瓶之前可以通过通风和加入铜粉来进行补救。当这种作用发生在瓶中，长时间的通风有时可以除去其还原气味。
Residual sugar: Sugar remaining in a wine after fermentation and once it is ready for bottling. The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar. Adds sweetness and body.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。残余糖分的水平将决定葡萄酒是否属于干型、半干型、甜型等，但即使是最干的葡萄酒也含少量的糖分。增加葡萄酒的甜度和酒体。
Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.
丰富的：葡萄酒具有大量丰富令人愉悦的滋味，通常是自然的甜美和丰满，就被形容为丰富。在干型葡萄酒中，丰富度通常是由高酒精和高甘油含量，复杂的风味以及一个带有橡木般的香草特征形成的。当甜葡萄酒的甜度具有果味，成熟的风味作为后盾也可称为丰富。
Robust: Means full-bodied, intense and vigorous, perhaps a bit overblown.
精力充沛的：意指浓郁，强烈且有力的，可能有点过盛的。
Rough: Describes the drying, furry mouthfeel associated with higher levels of tannins and course tannins.
粗糙的：形容伴随着高含量的单宁以及粗糙单宁所产生的如烘干，毛茸茸般的感觉。
Round: Describes a texture that is smooth, not coarse or tannic.
圆润：形容质地平滑，不粗糙或单宁不明显。
Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.
粗朴的：形容用旧法酿制的葡萄酒或葡萄酒尝起来像是在较早的时代酿制的。在需要陈酿的特色葡萄酒中这是肯定的性质。而当用于形容一款应该是新鲜且果味的年轻、简朴的葡萄酒时则是一个否定的性质。
Salty: One of the basic tastes. Mainly due to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。
Sediment: As red wines age, color pigments and tannins bond together and fall out of solution, producing natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine’s mouthfeel. Sediment is most frequently found in older (10+ years) darker red wines, which typically have more color pigments and tannins such as Cabernet Sauvignon, Bordeaux and Port. Rarely will lighter reds like Pinot Noir throw sediment.
沉淀物：随着红葡萄酒的陈年，色素和单宁结合在一起且不再溶解，产生了一种天然的沉淀物。虽然沉淀物无害，但尝起来有苦味且对葡萄酒的口感形成不利的影响。沉淀物通常在具有特别多的色素和单宁的较老（10年以上）较深色的葡萄酒里出现，如赤霞珠葡萄酒，波尔多葡萄酒和砵酒Port。较清淡的葡萄酒如黑品诺则很少会为沉淀物感到苦恼。
Sharp: Tasting term used to indicate an acidic or bitter taste. Usually uncomplimentary.
尖锐的：品尝术语，用来指酸或者苦的味道。通常作为贬义词语使用。
Short: Tasting term used to indicate a wine with little aftertaste. See also length.
短暂的：品尝术语，用于形容一款余味短暂的葡萄酒。参考长度‘length’
Silky: Tasting term used to indicate a voluptuous, smooth texture in the mouth.
柔滑的（丝滑的）：品尝术语，用来指在口中一种艳丽的、细腻的质感。
Smoke, Smoky: Tasting term used to indicate the smell of wood smoke on the nose. Desirable if it is not overpowering.
烟味，烟熏味的：品尝术语，用来指鼻子中闻到的木材的烟味。这种味道如果没有过量的话是合意的。
Soft: Tasting term, usually complimentary, indicating a wine with a mellow, unaggressive character. Also used to qualify fruit and tannin.
柔软的：品尝术语，通常是称赞的，指葡萄酒有甘醇、平和的特征。也用来修饰果味和单宁。
Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.
酸甜的，甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。
Spicy: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper. Red Zinfandel and C&te du Rhone often described as spicy.
香料（味）的：一个用于大多葡萄酒的形容词，指出现香料的风味，如茴芹、桂皮、丁香、薄荷和胡椒粉。仙粉黛红葡萄酒以及隆河谷葡萄酒通常被形容为具有香料味的。
Spoiled, unsound: Term applied to wine showing some evidence of spoilage.
败坏的：用于描述表现破败和病害迹象的葡萄酒。
Stained wine: A white wine which has acquired a pink tint through being placed in casks which previously held red wine. Wine made from grapes with white juice and colored skins, containing trace amounts of anthocyanins.
染色葡萄酒：由于储放在原来盛放红葡萄酒的容器中而浸染了粉红色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒，酒液中带有极少量的果皮花色素。
Stale: Wines that have lost their fresh, youthful qualities are called stale. Opposite of fresh.
陈腐的、走味的：失去其新鲜，年轻性质的葡萄酒就叫做陈腐。与新鲜相对。
Stalky or Stemmy: Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of underripe grapes .
似茎（味）的：形容来自与葡萄茎过长时间接触或使用不够成熟的葡萄所产生的一种使人不愉快的生涩的感觉。
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in &firm structure& or &lacking in structure.&
结构：葡萄酒中各种成分如酸、单宁、甘油、酒精和酒体相互作用的结果，它关系到葡萄酒的质地和口感。通常在前面带一个修饰语，如“坚实的结构”或“缺乏结构”。
Subtle: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.
精妙的：形容精致的葡萄酒带有精细感，或指朴素而非丰盛明显的风味。一个肯定的特征。
Sulphur taste: Taste of wine containing excess of SO2.
硫味、二氧化硫味：当葡萄酒中含有超量的二氧化硫时所具有的气味。
Supple: Tasting term indicating a soft, easy-drinking wine, with no sharp or bitter flavours.
柔顺的：品尝术语，指柔软的、易饮的葡萄酒，没有尖锐的或苦的味道。
Sweaty: Tasting term used to indicate a pungent, leathery aroma. Some tasters like this in New World Shiraz, for example, but others regard it as a fault.
汗味的：品尝术语，用来指刺激性的、像皮革的味道。一些品酒师喜欢新世界切拉子Shiraz葡萄酒中的这种风味，但其他人则认为这是一种不正常的味道。
Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness.
甜味：品尝术语，用来指葡萄酒有着明显的残余糖分含量，又或者可能指一款给人甜美印象的，带有丰富成熟果香的干葡萄酒。
Tanky: Describes dull, dank qualities that show up in wines aged too long in tanks.
带桶味的：形容在桶里陈酿过长时间的葡萄酒所出现的沉晦，潮湿的性质。
Tannic: Tasting term used to describe the quality and intensity of tannin in red wines. Young wines may have harsh, bitter tannins, reminiscent of stewed tea that will mellow with age. Ideally, the tannin is well integrated and in balance with the fruit and acidity.
单宁的：品尝术语，用来描述红葡萄酒中单宁的质量和强度。年轻的葡萄酒可能含有粗糙的、苦涩的单宁酸，类似于煮过的茶叶的味道，它会随着陈酿而醇化。理想的单宁应该是完美结合且有着平衡酒中果香和酸度的作用。
Tannin: Wine component — found mostly in red wines — derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop. Excessive, un balanced tannin can taste bitter and leaves the same drying, furry sensation in the mouth as very strong tea. Common tannin descriptors include smooth, velvety, mouth-drying and rough.
单宁（酸）：葡萄酒成分-通常出现在红葡萄酒中-主要来自葡萄皮、种子和葡萄茎，但也有来自橡木桶的。单宁作为一种天然的防腐剂有助于葡萄酒的陈年和发展。具有过量，不均衡单宁的葡萄酒尝起来如同浓茶一样会在口中留下相同的烘干，毛茸茸的感觉。常用于形容单宁的词汇包括圆滑、柔软、干口和粗糙。
Tart: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.
尖酸的：由酸度所产生的尖锐的感觉。偶尔用作“酸的”同义词。
Tartaric acid: Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine. A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.
酒石酸：在葡萄中发现的自然形成的酸(几乎无处不在)，也是葡萄酒中最重要的酸。良好水准的酸度对平衡以及白葡萄酒中爽脆的口感至关重要，还有影响到所有葡萄酒的陈酿潜力。在热的地区，需加入额外的酒石酸来“纠正”酸度。
Tartrates: Crystals which sometimes form in wine. When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.
酒石酸盐：有时在葡萄酒中形成的晶体。白葡萄酒在瓶中出现这种情况通常被认为是不正常的，虽然这不影响味道也不危害健康。很多葡萄酒生产商在葡萄酒装瓶前会对葡萄酒进行处理以防止酒石酸盐沉淀。
Taste of Lees: Unpleasant taste acquired by wines kept for too long on their lees.
酒渣味：由于葡萄酒与酒渣接触时间过长而带上的令人不快的味道。
Tasting: Determining the quality and characteristic of wine by means of the organs of taste and smell.
品尝：通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。
Texture: Describes how wine feels in the mouth. Closely related to taste, but since the sensations of taste and texture occur simultaneously, we do not usually distinguish them as separate. Sweetness has a smooth, rich feeling that seems to coat the mouth. Sourness feels sharp and may cause the mouth to imagine biting into a lemon wedge. Bitterness has a drying, astringent feeling, like the sensation you get after drinking very strong tea. See also mouthfeel.
质感、质地：形容葡萄酒在口中的感觉。近似于味觉，但因为味觉和质感是同时发生的，我们通常都不会对它们进行分开辨别。甜味具有一个圆滑，丰富的感觉如同涂满了口腔。酸味会有尖锐的感觉且可能导致口腔皱缩和流口水；想象一下咬柠檬。苦味具有一个干涩的感觉，如同喝浓茶之后的感觉。同时参考“口感”。
Thin: Lacking body and depth.
单薄的：缺乏酒体和深度。
Tight: Describes a wine's structure, concentration and body, as in a &tightly wound& wine. Closed or compact are similar terms.
紧密的：用于形容葡萄酒的结构，浓度和酒体，如在一款“tightly wound”的葡萄酒。“封闭的”和“紧密的”都是意思相近的术语。
Tinny: Metallic tasting.
似锡的：金属味。
Tired: Limp, feeble, lackluster.
疲弱的：柔软，无力，暗淡。
Toasty: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines
烤面包味：形容来自葡萄酒所用的陈酿木桶的风味。同时也指有时在气泡酒里逐步展现的一个特征。
Tough: Tasting term used to indicate a wine with a harsh taste, usually as a result of high tannin content.
坚硬的：品尝术语，用来指葡萄酒有涩味，通常是单宁酸含量高的结果。
Turbid: Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.
混浊的：用于描述存在大量的胶状物或悬浮颗粒而显得不澄清的葡萄酒。]
Umami: Although there is no direct English translation, umami is essentially the fifth taste. Discovered and noted by Chinese gourmets over 1200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami. This taste tends to bring out tannins or the oaky character in wines.
尤麻谜：虽然没有直接的英文翻译，尤麻谜实质上是第五种味觉。1200年前就被中国美食美酒家们发现和记录，然而这对于西方科学家和类似的美食美酒家而言却是相当新的一个概念。蘑菇、康森美思consommés、长时间烹煮的肉、咸肉、小虾、番茄干和酱油都含有尤麻谜。这种味觉趋向于带出葡萄酒中单宁或橡木的特征。
Unbalanced: Term applied to a wine in which the various components are not in harmonious proportions.
不平衡的：用于描述各种成分之间比例不协调的葡萄酒。
Unctuous: Term applied to wines which are smooth, soft and full on the palate.
肥厚的、丰满的：用于描述口感平顺、柔和、饱满的葡萄酒。
黑夜如果不黑暗，美梦又何必向往；希望若不熄灭就会亮成心中的星光
在线时间1724 小时
阅读权限90
该用户从未签到
主题帖子积分
葡萄酒的感官评价常用术语3
Intensity: Intensity relates to appearance and aroma. When evaluating appearance, intensity describes the concentration of color. The more concentrated and opaque a wine's color, the higher its intensity. Common descriptors for color intensity are pale, medium or dark. When evaluating aroma and flavor, the more pronounced or evident the characteristic, the more intense the wine.
强度：强度与外观和香味相关联。当用于评价外观时，强度用于形容颜色的浓度。葡萄酒颜色越浓缩和不透明，强度就越高。常用于形容颜色强度的词有苍白，中度或黑暗。当用于评价香气和滋味的时，特征越显著或明显，葡萄酒就越强烈。
Lactic Acid: A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑（不尖锐）的酸。这种酸也存在于牛奶中。
Lanolin: Tasting term used to describe a wet-wool aroma or taste. Particularly associated with the Semillon grape.
羊毛脂味：品尝术语，用于描述湿羊毛气味或味道。尤其与赛美容葡萄联系在一起。
Leafy: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.
叶子般的：形容轻微的草本植物的性质令人想起叶子。可以是正面的也可以是负面的，取决于它是增加了还是降低了葡萄酒的风味。
Lean: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.
贫乏的：一个非必要的评价术语，用于形容葡萄酒被酿成一种简朴的风格。当用作一个批评术语时，指葡萄酒缺乏果味。
Leathery: The scent of old leather club chairs, most frequently associated with older red wines.
皮革（味）的：俱乐部椅子的旧皮革味，通常与较老的红葡萄酒联系在一起。
Legs: Tasting term used to describe the pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled. 'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.
挂杯、酒腿、酒泪：品尝术语，用来描述葡萄酒在酒杯内经过旋转后流淌下来的样子。“好”的或者持久的挂杯预示高粘度，有时也与高酒精度相联系。
Length: Tasting term used to indicate the duration of the aftertaste, once a wine has been swallowed. Good length is a sign of a high-quality wine.
长度、持久性：品尝术语，用来指吞下葡萄酒后回味的持续时间。好的长度是高质量葡萄酒的一种标志。
Light: Tasting term used to indicate a wine pale in colour or lacking in body or mouthfeel.
轻盈的：品尝术语，用于指葡萄酒的颜色淡或者缺少酒体或口感。
Limpid: Clear. Term applied to a wine free from suspended mater.
清澈的、澄清的：用于描述没有悬浮物质的葡萄酒。
Lingering: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.
逗留：用于形容风味以及葡萄酒在品尝后其滋味的持久性。当回味在口腔中保持了好几秒，即被称作逗留。
Lively: Describes wines that are fresh and fruity, bright and vivacious.
活泼的：形容葡萄酒新鲜且具有果味，明亮且活泼。
Long: Tasting term used to indicate a wine with a persistent aftertaste. See also length.
长的、持久的：品尝术语，用来指葡萄酒有持久稳固的回味。也可参考长度length。
Luscious (or Lush): Describes wines that are soft, viscous, more often associated with sweet white wines than rich red wines.
甘美的（或味美的）：形容柔软，粘稠，丰满圆润的葡萄酒；与丰富的红葡萄酒比起来更常用于甜白葡萄酒。
Maderized: Tasting term used to indicate a wine that has become over-mature, oxidised, and with a cooked taste.
过熟的：品尝术语，用于指示葡萄酒变得过于成熟，被氧化和有煮熟味。
Malic Acid: A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high
the resulting wines often contain aromas and flavors reminiscent of green apples. Converted to smoother lactic acid during malolactic fermentation.
苹果酸：在葡萄以及青苹果里面发现的一种尖锐，辛辣的酸。较不成熟的葡萄或生长在气候较冷的地方的葡萄会有高含量的苹果酸；所酿成的葡萄酒通常含有令人想起青苹果的芳香和滋味。在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Masculine: Describes wines with more masculine qualities: firmness, power and strength. See also feminine.
阳刚的：形容葡萄酒具有更阳刚的性质：坚定、强劲有力。同时也参考“阴柔的”。
Mature: Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.
成熟的：品尝术语，指葡萄酒经过充分的陈酿而达到最佳的饮用状态。
Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
肉（味）的：形容红葡萄酒展现出大量的浓郁度以及一个耐嚼的性质。甚至还会有煮熟的肉味。
Mellow: The smoothness which quality wines acquire with age. Often associated with richness in extract and glycerine.
圆熟：优质葡萄酒经多年陈酿而获得的平顺品质。常伴随着萃取物丰富和高甘油含量而存在。
Meniscus: The thin rim at the edge where the wine meets the glass.
新月：葡萄酒和酒杯接触边缘所形成的淡薄的边。
Mercaptans: An unpleasant, rubbery encountered mainly in very old white wines.
硫醇：老硫磺所散发出来的令人不舒服的，如橡胶般的气味，主要出现在非常老的白葡萄酒里面。
Meritage: California vintners invented this term for their Bordeaux-style red and white blended wines. The grapes approved to use this term are the classic Bordeaux varieties: for reds, they are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and M for whites, Sauvignon Blanc and Sémillon.
有助陈年：加州葡萄酒商为其波尔多风格的红混酿葡萄酒和白混酿葡萄酒创造的术语。被认可用于该术语的经典波尔多品种：红葡萄品种，它们分别是赤霞珠、梅乐、品丽珠、比特福多和玛碧；白葡萄品种，长相思和赛美容。
Metallic flavor: Unpleasant flavor of some wines heavily contaminated with metals.
金属味：当一些葡萄酒被金属严重污染时所带有的令人不快的风味。
Mouldy taste: musty taste. Flavor imparted to a wine by mouldy grapes or storage in mouldy casks.
霉味：由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。
Mousiness: Disagreeable flavor and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人联想起老鼠味的恶劣气味，是由细菌侵袭葡萄所产生的。
Mousse: French for the frothy head that forms at the surface of sparkling wine.
慕丝：法语用于形容在起泡酒表面形成的泡沫顶部。
Mouthfeel: Describing the sensation of wine in the mouth. Most descriptors ar for example, silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannin can be rough and sugar can be thick or cloying.
口感：形容葡萄酒在口中形成的感觉。大多数与质地相关；如，柔滑、圆滑、柔软和粗糙。口感受到葡萄酒成份的影响，如酸度可能会产生尖锐的感觉，酒精可能会产生热辣的感觉，单宁可能会产生粗糙的感觉以及糖可能会产生浓稠或反胃的感觉。
Murky: More lacking brightness, turbid and sometimes a bit swampy. Mainly a fault of red wines.
黑暗的：比深色更浓；缺乏亮度，混浊且有时显得有点如沼泽般松软。主要是出现在红葡萄酒中的缺点。
Musky: Tasting term used to indicate a floral, perfumed aroma, typical of aromatic grapes of the Muscat family.
麝香味的：品尝术语，用来指花香、香水味，麝香族葡萄典型的葡萄香味。
Musty: Tasting term used to indicate a stale, unpleasant aroma.
霉味的：品尝术语，用于指陈腐的、使人不愉快的气味。&&
Nose: Tasting term used to indicate the aroma and bouquet of a wine.
香气：品尝术语，用来指葡萄酒的果味和酒香。
Nouveau: Light, fruity red wine bottled and sold as soon as possible after fermentation, meant to be drunk up quickly. Applies mostly to Beaujolais.
新产的（酒）：在发酵后装瓶并尽快销售的清淡型的果味红葡萄酒，意味着必须尽快饮用。大多应用于Beaujolais宝祖丽新酒。
Nutty: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
坚果般的：用于形容氧化了的葡萄酒。通常是一个缺点，但当它接近橡木风味时则是好的。
Oaky: Tasting term indicating the presence of oak flavour on the nose or palate, typically a smell of freshly sawn wood, or vanilla. Well-integrated oak may not be detectable, giving added complexity without dominating the flavour. Excessive oakiness is considered a fault by many wine lovers.
橡木味：品尝术语，指出现在气味和味觉上的橡木风味，通常为新锯的木材或者香草的味道。完美结合的橡木味可能很难被察觉，只增加酒的复杂感又不完全主导了酒的风味。而过多的橡木味被许多葡萄酒爱好者认为是个缺点。
Off-Dry: Indicates a slightly sweet wine in which sugar i usually contains 0.6 percent to 1.4 percent residual sugar.
微甜的：形容一款几乎觉察不到糖份的有点甜的葡萄酒；通常含有0.6%至1.4%的残余糖份。
Oxidized: Tasting term indicating that the wine has suffered from contact with air, resulting in browning in white wines, loss of fruit and freshness, and possibly a high level of volatile acidity.
氧化（味）的：品尝术语，用于指与空气接触后发生质变的葡萄酒，会导致白葡萄酒变为褐色，失去果香和新鲜感，而且还可能生成大量挥发性酸。
Palate: Tasting term used to indicate the range of sensations detected in the mouth (rather than on the nose). Also, a competent taster may be said to have a good palate.
口感（味觉）：品尝术语，用于指在口中察觉的各种感觉（而非闻到的）。同时，一个好的品酒师可能会被认为拥有很好的味觉。
Pasty, doughy: Term applied to some very heavily colored wines rich in dry extract.
浆状的、糊状的：用于描述某些颜色非常浓郁，富含干萃取物的葡萄酒。
Peak: Technically speaking, the period of time that a wine is at its most complex, having developed bottle
without yet diminishing or fading.
顶峰：技术上而言，一款葡萄酒正处于它最复杂时期，已经发展出瓶香却没有减少或出现衰退。
Perfumed: Tasting term used to describe an attractive, delicate floral or fruity aroma.
香水味的（芳香的）：品尝术语，用来描述吸引人的、精致的花味或水果味。
Petrolly: Tasting term used to describe an oily smell which is typical of fine, aged Riesling.
汽油味的：品尝术语，用于描述油味，常出现在优质，陈年的雷司令酒中。
Pharmaceutical taste: Unpleasant taste sometimes acquired by wines stored near odoriferous chemicals.
药味：当葡萄酒贮藏在有味道的化学物质附近时，有时会带上的一种令人不快的杂味。
Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites.
酚类物质：来自葡萄皮，种子和葡萄茎的单宁，色素和芳香混合物。酚类物质属于抗氧化剂，相对白葡萄酒而言较普遍出现于红葡萄酒中。
Plateau: The time during which a wine is at its peak.
高峰：一款葡萄酒处于其顶峰时期。
Potent: Intense and powerful.
有力的：强烈有力。
Pricked: Term applied to wines spoiled by acetic acid bacteria.
尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。
Pruny: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.
普努尼:具有过熟的，干萎的葡萄的风味。适量的时候能增加葡萄酒的复杂度。
Puckery: Describes highly tannic and very dry wines.
干涩的：形容单宁强且非常干的葡萄酒。
Pungent: Having a powerful, assertive smell linked to a high level of volatile acidity.
刺激性的：指葡萄酒具有大量
Putrid: Term applied to a wine having a foul nauseating odour of organic decomposition.
腐烂的：用于描述发出令人作呕的有机物质腐朽味的葡萄酒。 的挥发性酸而产生的一种强劲，张扬的气味
[ 本帖最后由 kalpaok 于
11:57 编辑 ]
黑夜如果不黑暗，美梦又何必向往；希望若不熄灭就会亮成心中的星光
您需要登录后才可以回帖
回帖并转播
钻石会员勋章
钻石会员勋章
Powered by