Wine Glossary
The Winedoctor has had a wine glossary since the inception of the website back in 2000, but it has always been a small affair, concentrating on the tasting terminology I use on the website. But the site now deserves a larger glossary, covering a much broader range of topics. From coulure to crossing, midpalate to millerandage, vendange to vignoble, the Winedoctor Wine Glossary covers it all.
To sift through the wine glossary pages, click on the appropriate letter in the list above (or below).
My wine glossary aims to be comprehensive. Where further explanation is appropriate, I have provided links onto other sections of the glossary, or onto pages elsewhere on the site. If there appears to be a glaring omission, do e-mail me to let me know.
Wine Glossary: A
Abfüllung (Germany)
Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.
Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
Acidity
A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.
Aftertaste
The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine. Alcohol
There are many different compounds that may be described as 'alcohol'. Here we
are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").
Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugar has been consumed, or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.
Alsace
See my Alsace wine guide.
Amaro (Italy)
Means 'bitter', hence the wine Amarone.
American Viticultural Area (USA)
Abbreviated to AVA, this term describes a geographically defined region for growing grapes.
Amontillado (Spain)
A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to the bottom of the butt the wine loses its protection from oxidation conferred by the coating of yeast, and it begins to deepen and develop a rich, nutty flavour. Cheaper Amontillado is made by fortifying the wine, killing the yeast.
Amtliche Prüfnummer (Germany)
The Amtliche Prüfnummer (or AP number) is a unique code assigned to each individual bottling of quality wine produced by every winemaker in Germany. For more information see my German wine guide.
Anbaugebiet (Germany)
The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.
AP number (Germany)
See Amtliche Prüfnummer.
Appellation d'Origine Contr?lée (France)
Often abbreviated to AC or AOC, this is the highest legal classification for French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In
order to qualify for the AC, wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on. Although AC means these features are guaranteed, it is not unfortunately a guarantee of quality.
Argentina
See my South American wine guide.
Aszú (Hungary)
The aszú are the grapes collected in 25kg lots in baskets known as puttonyos in the Tokaj-Hegyalja region of Hungary. The grapes have undergone noble rot and are thus very sweet. Once crushed the pulp is added to a g?nc of the normal wine - the more that are added, the sweeter the wine.
Aszú Essencia (Hungary)
This is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.
Ausbruch (Austria)
A Pr?dikat category for sweet wines from Rust in Austria. The grapes have undergone noble rot and have a must weight of more than 27 KMW.
Auslese (Germany, Austria)
A Pr?dikat category for sweet wines. The Auslese designation is conferred if the must weight, measured prior to the wine being made and bottled, reaches a certain level. The legally required value differs from region to region and also between countries. For example, Mosel Auslese begins at 83 Oechsle whereas Austrian Auslese is over 21 KMW (about 105 Oechsle).
Austere
A term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.
Australia
See my Australian wine guide.
Azienda Agricola (Italy)
An estate or farm where wine can be produced.
Wine Glossary: B
The Roman god of wine. Also a white grape variety, the product of a cross between a Silvaner-Riesling hybrid and Müller-Thurgau.
Backward
A tasting term. Wines described as backward are undeveloped and not ready to drink. They are often young and tannic, and may also be described as austere. The opposite, unsurprisingly, of forward!
Balance
A tasting term. Wines said to have balance have a harmonious combination of tannin, acidity, texture and flavour. This is a vital attribute.
Balthazar
A large format Champagne bottle, equivalent to sixteen standard bottles. See my advisory page on Champagne bottle sizes for more information.
Barrique (France)
The barrique is a wooden barrel, the design of which originated in Bordeaux, France. It has a capacity of 225 litres. It can now be found in the cellars of winemakers worldwide, especially those involved in producing Bordeaux-style blends of quality. The longer a wine spends in barrel the more of the oak flavour it will take on. Strong flavours also result when the alcoholic fermentation takes place en barrique. There are dozens of other barrel shapes and sizes - one commonly found in the New World is the hogshead.
Batonnage (France)
The term for stirring of the lees which is employed to impart body and flavour to the wine.
Baumé (France)
A scale for must weight. This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.
Bead
A tasting term used to describe the size of the bubbles in a glass of sparkling wine or Champagne. Some people say that the smaller and more persistent the bead, the finer the wine. Serving temperature may affect it's appearance - a colder wine will effervesce less vigorously.
Beerenauslese (Germany, Austria)
A Pr?dikat category for sweet wines. A Beerenauslese is made from individually harvested nobly rotten grapes. See also Trockenbeerenauslese and Eiswein.
A clay that can be used as a fining agent.
Bianco (Italian)
White.
Bin number (Australia)
A bin is a storage area in a wine cellar. With each successive harvest, wines were allocated the same bin year after year. With time the bin number became associated with the wine - the Shiraz was stored in bin 50, the Chardonnay in bin 65, for example. Subsequently, It is often the case that bin numbers became brand names depicting a style of wine, and frequently have nothing to do with the origin of the grapes or where the wine has been stored!
Biodynamic vitulture
An extension of organic viticulture, taking into account the effect of the moon and planets on the health of the vines. Based on the principles of Austrian philosopher Rudolf Steiner. Read more about biodynamics in my profile of one of it's most ardent exponents Nicolas Joly at Clos de la Coulée de Serrant.
Black rot
A fungal vine disease common in North America. It results in small, hard berries. Blanc (France)
White.
Blanc de Blancs (France)
This describes a white wine made entirely from white grapes. If this sounds like stating the obvious, it is necessary because black grapes can be used to make white wine, as only the skins impart colour - the juice and pulp are clear. This is especially true in Champagne, where two of the three legally permitted varieties are the black grapes Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only other legally permitted variety. For more information see my Champagne Guide.
Blanc de Noirs (France)
This describes a white wine made entirely from black grapes. It is a term commonly used in Champagne, with reference to wines made from the black grapes Pinot Meunier and Pinot Noir. For more information see my Champagne Guide.
Blanco (Spain)
White.
Blind tasting
If you're ever poured a wine without knowing what it is, this is a blind tasting. The
advantage of a blind tasting - usually achieved by simply covering the label - is that it removes all prejudices about the wine, and you have to judge it entirely on its merits.
Bodega (Spain)
A term meaning winery, although it may also be applied to a wine-making company. Body
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.
Bordeaux
See my Bordeaux wine guide.
Bordeaux mixture
A vine treatment, comprising copper sulphate, slaked lime and water. The mixture is sprayed onto the vines to treat downy mildew. It is permitted for use in organic and biodynamic vineyards.
Botrytis cinerea
The cause of Noble Rot, Botrytis cinerea is a fungus which, under suitable conditions, attacks grapes on the vines, leaving them shrivelled and dehydrated. For many grapes this can be a disaster, but the process is also invaluable in the production of sweet wines in Bordeaux, Austria, Germany and Tokaji. In unfavourable conditions the fungus is the cause of Grey Rot.
Branco (Portugal)
White.
Brettanomyces
A fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - farmyardy, horsy, sometimes metallic aromas - year after year. Examples of chateaux which are renowned for Brett contamination are Beaucastel (Chateauneuf du Pape, Rh?ne Valley) and Talbot (St Julien, Bordeaux).
Bricking
A tasting term. It refers to a tawny, brick red colour, which implies age in a red wine. Brix
A measure of sugar content in grape juice, used particularly in the New World. My article on must weight in my Sweet Wine series gives more information.
Brut (France)
A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec. Burgundy
See my Burgundy wine guide
Wine Glossary: C
Cane pruning
A method of pruning vines. More details may be found in my advice page on vine pruning techniques.
Canopy management
This term describes the processes used in the care of the leaf canopy, such as pruning, trimming and leaf thinning. There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.
Cantina (Italy)
A winery or cellar.
Cantina Sociale (Italy)
A wine co-operative.
Cap
The mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin. See cuvaison.
Carbonic maceration
A method of vinification which produces wines with fruit flavours and colour, but little tannin, and therefore immediately drinkable. Because of this effect it is widely used in Beaujolais. The technique involves fermenting whole bunches of uncrushed grapes.
Centrifuge
A centrifuge is a rapidly spinning device for the purpose of separating out mixed materials. It has found in use in the winery as it may be used to clarify the must. It
may also be used to separate out fractions of the liquid must, which has led to its use as a dealcoholisation tool. Also known as a spinning cone.
Cépage (France)
Grape variety.
Cépage améliorateur (France)
An "improving variety", as this translates, is one encouraged for viticulture in order to improve the quality of a region's wines. In the Languedoc the term refers to varieties such as Mourvèdre, Syrah and Grenache, which are encouraged in place of Carignan, Cinsaut and other lesser grapes. The minimum quantity of "improving varieties" is laid down in appellation regulations.
Champagne
See my Champagne guide.
Chaptalisation (France)
The process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. The intent is to increase the final alcohol content. A surprisingly widespread practice in many French wine regions, but particularly in Burgundy. So much so that French sugar sales absolutely rocket at harvest time.
Chile
See my South American wine guide.
Classed growth
A literal translation of Cru Classé.
Clos (France)
Traditionally, a walled vineyard, although the term is much abused on wine labels. Closed
A tasting term to describe a wine where there is no, or very little, aroma or flavour. Many wines, after the exuberant flavours they offer in youth, 'close down' in this way before they 'open out' again as they enter a mature phase.
Cold stabilisation
This process merely involves chilling wine prior to bottling. This causes tartaric acid to crystallise out, thereby avoiding the formation of tartrate crystals, specifically potassium hydrogen tartrate, when the wine is in the bottle.
Colheita (Portugal)
An aged tawny Port from a single vintage which will be declared on the label.
Commune (France)
Refers to a village and the surrounding vineyards, for example, the communes of the left bank of Bordeaux include Pauillac, St Julien, St Estèphe and so on.
Confected
A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. I generally find it a negative aspect of a wine.
Co-operative
A winery run and owned by a group of local winemakers. Quality varies - some can turn out high quality wines, others produce little of interest.
Cordon
That part of the vine that is permanent - that is it to say it is left from year to year, whereas other parts are pruned away.
Cordon training
A vine training method. More details may be found in my advice page on vine training techniques.
Corked
A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See my advice page on faulty wine for more information. I also keep a record of corked wines experienced, mainly because it is so annoying.
Cosecha (Spain)
Vintage.
C?te (France)
A c?te is a slope or hillside. The term is used in many regions of France - C?te R?tie (Rh?ne Valley), C?te d'Or (Burgundy), C?te de Brouilly (Beaujolais).
Coteau (France)
Like c?te, this also refers to a slope or hillside.
Coulure (France)
Once the vine has flowered, there should develop a small fruit (the grape) in place of each flower. Failure of the fruit to set in this way is coulure. It is often worst when the weather is particularly cold or wet. Some coulure is beneficial as a vine would
have difficulty in ripening a full crop, resulting in a reduction in quality - although this can be adjusted for with a green harvest. Heavy coulure will result in a very small crop.
Crémant (France)
A sparkling wine made by the Méthode Champenoise.
Crianza (Spain)
A term describing the ageing that a wine has undergone. This is the youngest category, which is aged for two years, with at least six months in barrel. Related terms include Reserva and Gran Reserva.
Crossing
A crossing is the result of breeding two Vitis vinifera plants. This is distinct from a hybrid which involves using American vines.
Cru (France)
A term meaning 'growth' which is used in a number of French regions as a means of classifying wines. In Burgundy the best vineyards are Grands Crus, although in Bordeaux the term relates to the chateaux that own the land; they are the Cru Classé estates. In Champagne the term is applied to whole villages.
Cru Bourgeois (France)
Bordeaux chateaux that are classified below the Cru Classé. More details may be found here: Bordeaux classifications.
Cru Classé (France)
The upper classification for the chateaux of the Médoc, laid down in 1855. It is divided into five tiers, from Premier Cru Classé to Cinquieme Cru Classé. More details may be found here: Bordeaux classifications.
Crust
The sediment formed by vintage Port.
Cryo-extraction
A process whereby grapes are frozen in order to extract ice, thereby concentrating the sugars, flavours and other components that remain.
Cuvaison (France)
The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract colour, flavour and tannin.
Wine Glossary: D
Débourbage (France)
The process of allowing white wine must to settle prior to racking off the wine, thereby reducing the need for fining or filtration.
Dégorgement (France)
Part of the process of making sparkling wine. At this stage the bottle is opened after the neck has been frozen. Out flies a plug of frozen wine, containing the dead yeast from the second fermentation which occurs in bottle. The wine is then topped up - dosage - and resealed. The entire process is explained here: Méthode Champenoise. Demi-Sec (France)
Medium-dry.
Denominación de Origen (Spain)
A high quality level for Spanish wine. Often abbreviated to DO. The equivalent of the French appellation contr?lée.
Denomina??o de Origem Controlada (Portugal)
A high quality level for Portuguese wine. Often abbreviated to DOC. The equivalent of the French appellation contr?lée.
Denominación de Origen Calificada (Spain)
The highest quality level for Spanish wine. Often abbreviated to DOC. Rather similar to Italy's DOCG.
Denominazione di Origine Controllata (Italy)
A high quality level for Italian wine. Often abbreviated to DOC. The equivalent of the French appellation contr?lée.
Denominazione di Origine Controllata e Garantita (Italy)
The highest quality level for Italian wine. Often abbreviated to DOCG. Only a handful of wines have been promoted to this level. They include Chianti, Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. Destemming
The process of removing the stems/stalks from the grape bunches before fermentation. Unripe stems will result in a green, unripe taste in the wine.
Dolce (Italy)
Sweet.
Domaine (France)
A wine estate.
Dosage (France)
When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavour. This is dosage. The entire process is documented here: Methode Champenoise.
Double magnum
A large format Bordeaux bottle, equivalent to four standard bottles. In Burgundy and Champagne this size is called a Jeroboam. See my advisory page on wine bottle sizes for more information.
Doux (France)
Sweet.
Downy mildew
A common vine disease favoured by warm, humid conditions. It results in unhealthy leaves and shrivelled fruit. May be controlled with the use of Bordeaux mixture.
Dry
A tasting term. Essentially this is the opposite of sweet, although a wine that tastes dry still contains sugar, perhaps just a few grams per litre. The term 'dry' can also be used to describe the tannins or mouthfeel, when it refers to the dry, puckering sensation the wine imparts.
Dulce (Spain)
Sweet
Wine Glossary: E
Edes (Hungary)
Sweet.
Egrappage (France)
The process of destemming - removing stems/stalks from the grape bunches before fermentation
Eiswein (Germany, Austria)
An expensive, labour intensive sweet wine made from frozen grapes, principally in Germany and Austria, but also in Canada where it is called Icewine. The grapes are harvested during the cold of winter, facilitating the removal of much of the water as
ice, intensifying the remaining sugar and flavour. The must weight is generally well over 100 Oechsle (25 KMW in Austria). See my eiswein feature for more information. élevage (France)
An umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the
'bringing up' of the wine.
En primeur
A method of purchasing wine before it has been bottled. Payment (not including duty or VAT) is made generally a year or so before bottling (the exact time depends on the region. The wines most common offered en primeur are from Bordeaux, Burgundy, the Rhone Valley and Port, although many other regions, including some New World wineries, are following suit. Once the wine enters the UK, it may be stored in bond or, after payment of taxes, be delivered. There is an in-depth exploration of all the aspects of this method for purchasing wine, in five instalments, here: En Primeur.
Entry
A tasting term. Describing the wine on 'entry' is to describe your impression of the wine as it lands in your mouth. Followed by midpalate, finish and length. Erzeugerabfüllung (Germany)
Means bottled by the producer. Related terms include abfüllung and gutsabfüllung. Essencia (Hungary)
The free run juice of the Aszú. See Aszú Essencia.
Estufa (Portugal)
The estufa are the hothouses where Madiera is made. The heating of the wine is an essential part in the development of the character and flavour of Madeira wine. Extract
This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'.
Wine Glossary: F
Fermentation
See alcoholic fermentation and malolactic fermentation.
Filtration
A finishing process, performed before bottling. The wine is filtered in order to remove solid impurities, such as dead yeast cells. Although it may help to clarify the wine, it is also accused of stripping wine of flavour and character, and there is a vogue towards very light filtration or even no filtration at all. It differs from fining which removes soluble materials.
Fining
A finishing process, performed before bottling. A coagulant such as bentonite, isinglass or egg white is added to the wine to collect proteins and other undesirable compounds. As with filtration, a process which removes solid matter from the wine, there is a vogue away from this practice which has been the focus of some controversy, especially when biological materials such as cow's blood was used. Finish
A tasting term. The finish is how the wine tastes at the point of, and just after, swallowing. After finish comes the length. See also entry and midpalate.
Fino
A style of Sherry. Pale in colour, because it has been protected from oxidation from the thick coating of yeast known as flor. Best consumed as soon as possible after bottling as at this point the protection from oxidation is lost.
Flash pasteurisation
The application of a short burst of heat to the wine. The intention is to stabilise the wine, although there are obvious concerns about what effect this might have on the quality of the wine. Employed, controversially, by Louis Latour in Burgundy. See pasteurisation.
Flor
A yeast vital for making Sherry. It's presence on the surface of the wine protects it from oxidation, and such a wine may be bottled as a Fino or Manzanilla. When it dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado. If no flor develops at all, the resulting wine is an Oloroso. Partial development of flor, which then dies, produces a rare style known as Palo Cortado.
Flying winemaker
A term that sprang up in the 1980s to describe a group of winemakers, chiefly Australian, that parachuted (not literally!) into Old World regions to work with local co-operatives or vignerons to improve the quality of the wines. They could work a vintage in the northern hemisphere without interfering with work back home in the southern hemisphere, where the harvest occurs six months earlier.
Fortification
The process of adding spirit to a wine. If this is done before completion of the
alcoholic fermentation, as with Port, the unfermented sugars will cause the wine to be sweeter than would otherwise be the case. Added later, as is the case with Sherry, the wine will remain dry. In all cases the final alcohol content receives an obvious boost. The process is also used in the production of vin doux naturel.
Forward
A tasting term. This denotes a wine which is felt by the taster to be developing quickly, and is ready to drink before it might otherwise be expected. The opposite of backward.
Free-run wine
The free-run wine is the juice that runs off the vat without any pressing. The wine released by pressing the cap is known as press wine.
Wine Glossary: G
Geneva double curtain
A vine training method. More details may be found in my advice page on vine training techniques.
Germany
See my German wine guide.
Glycerol
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.
Gobelet
A method of vine training. The vines are cultivated as bushes. For more see my advisory article on vine training.
G?nc (Hungary)
A barrel used for making Tokay.
Grafting
The process of growing a cutting of Vitis vinifera on American or hybrid,
phylloxera-resistant rootstock.
Gran Reserva (Spain)
This is the top category for Spanish wine. Such wines have received a minimum five
years ageing, of which at least two are in cask and three in bottle. Related categories include Reserva and Crianza.
Grand Cru
A confusing term. In Burgundy Grand Cru refers to the best vineyard sites, which are on the slopes of the C?te d'Or. In St Emilion, however, the majority of interesting estates are classified as Grand Cru and thus here the term means very little. Grande Marques
A term frequently used to describe the top Champagne houses.
Green harvest
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach, the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.
Grey Rot
A vine affliction caused by the same fungus, Botrytis cinerea, that is responsible for Noble Rot. Grey Rot is the result of the action of the fungus in persistently damp, humid conditions.
Gutsabfüllung (Germany)
Means estate-bottled. Related terms include abfüllung and erzeugerabfüllung. Guyot
A vine training method. More details may be found in my advisory feature on vine training.
Wine Glossary: H
Halbtrocken (Germany)
Translating literally as 'half-dry', this term is used for medium dry wines.
Hectare
The most commonly used measurement of area in viticulture, the hectare is 10 000 m2, approximately equivalent to 2.5 acres. Yields may be expressed in hectolitres per hectare.
Hectolitre
A measure of volume commonly used when expressing yields; a hectolitre is 100 litres.
In Australia this is a 300 litre barrel. Confusingly the term is also used by some when they are referring to the barrique of Bordeaux, a smaller barrel.
Hollow
A tasting term. This describes a wine which lacks flavour and texture, often through the midpalate, would often be described as hollow.
Hybrid
A hybrid grape results from a cross between a Vitis vinifera variety - such as Riesling or Pinot Noir - with an American vine. This is distinct from a crossing.
Wine Glossary: I
Icewine
A principally Canadian style of wine, named after the Eisweins made in Germany and Austria. See my eiswein feature for more information.
Imperiale
A large format Bordeaux bottle, equivalent to an impressive eight standard bottles. In Burgundy and Champagne this size is called a Methusaleh. See my advisory page on wine bottle sizes for more information.
In bond
This term describes wine which is held in a bonded warehouse, which has not passed through customs in order to officially enter the UK and consequently has not been subject to duty or value added tax (VAT). Once purchased en primeur (usually in case quantities only, although some traders have taken to selling six-packs), wine may be held 'in bond' for a fee, and this is useful if you plan to export the wine or sell on at a later date. If you're like me and tend to drink it rather than sell it, however, in order to get your hands on your wine you will have to pay duty (about ￡14 per case for still wine, more for sparkling or fortified wine) and then VAT (17.5% on top of the full amount, including duty - which means that you pay tax on the duty as well as the wine) which will significantly increase the amount you have to pay. Always take this into account when buying in bond or en primeur, and don't forget that shipping charges may also be incurred.
Integrated
A tasting term. When the components of wine, such as tannin, oak and acidity, fade as the wine develops, they are said to have integrated.
A fining agent comprising protein from fresh-water fish.
Italy
See my Italian wine guide.
Wine Glossary: J
Jerez y Manzanilla (Spain)
The Denominación de Origen in Spain famous for its dry and sweet fortified wines collectively known as Sherry. Common types of Sherry include Fino, Manzanilla, Amontillado and Oloroso. Less common types include Palo Cortado. For more information on Sherry see my Spanish wine guide.
Jeroboam
A large format bottle, and the most confusing of all, for it means different things to different wines. In Bordeaux it is equivalent to six standard bottles, but in Burgundy and Champagne a Jeroboam contains the equivalent of a mere four bottles (a double magnum in Bordeaux). See my advisory page on wine bottle sizes for more information.
Wine Glossary: K
Kabinett (Germany, Austria)
The lowest category of wines in the Pr?dikat. The minimum required must weight varies from region to region, and when comparing Germany and Austria. In the Mosel, Germany's greatest wine region, the minimum must weight is 70 Oechsle. In Austria it is 17 KMW. The wines, unless from a rich vintage, tend to be dry and low in alcohol.
KMW (Austria)
An abbreviation for Klosterneuburger Mostwaage, a measurement of must weight used in Austria. A more widespread equivalent, which is used in Germany, is the Oechsle scale. Elsewhere you are more likely to hear of Baumé and Brix. 1 KMW is equivalent to approximately 5 Oechsle. It is vital for the winemaker to determine the must weight in Germany and Austria because it determines the Pr?dikat category - Kabinett, Sp?tlese or Auslese - under which the wine will be labelled. My article on must weight in my Sweet Wine series gives more information.
Wine Glossary: L
Lactic acid
One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the malolactic fermentation. Lagar (Portugal, Spain)
Not a misspelling of a popular style of beer, rather a traditional stone trough where grapes are crushed underfoot.
Landwein (Germany, Austria)
The equivalent of French vin de pays, although whereas there are many enjoyable bottles of vin de pays, this is less likely to be true of landwein!
Languedoc
See my Languedoc guides, for the Coteaux du Languedoc and Outside the Coteaux du Languedoc.
Late bottled vintage
A style of Port, first introduced by Quinta do Noval in 1954. It is designed to mimic the vintage style, with less time until release and less expense. The wines are softened by ageing in wood for up to six years and are generally ready for consumption when released. The best, although not the cheapest, examples are labelled 'traditional' or 'unfiltered'. These offer a real glimpse of vintage quality and often continue to improve after release.
Lees
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.
Left Bank
A collective term for the communes of the left bank of the Gironde in Bordeaux. For more information, see my guide to Bordeaux wine.
Legs
A tasting term. It refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It may be related to alcohol or glycerol content - it's a
matter of contention. Not really essential for assessing the quality of a wine, although some tasters do still pass comment on the legs.
Length
A tasting term, describing how long the flavour of the wine persists on the palate after it has been swallowed. A lengthy persistence of flavour may be taken as a sign of quality, but to time it, as some people do, is going too far.
Lieu-dit (France)
A term most often used when describing Burgundy and Alsace. It refers to a named vineyard which does not have Premier or Grand Cru appellation.
Loire
See my Loire Valley wine guide.
Lyre
A vine training method. More details may be found in my advice page on vine training techniques.
Wine Glossary: M
Macroclimate
A term used to describe the climate of a large area, such as a entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.
Madeirisation
A tasting term. Wines that taste Madeirised - like Madeira - are most probably oxidised and therefore faulty. It generally only occurs in white wines. The resemblance to Madeira comes from the fact that oxidation is an intrinsic aspect of this unique wine. This oxidation occurs as the wines are heated in the estufa, so it may be that wines that taste Madeirised have been the victim of poor storage. Magnum
A large format bottle, equivalent to two standard bottles. See my advisory page on wine bottle sizes for more information.
Malic acid
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence
常用术语中英文词典 Raw materials: alumina 铝土 bauxite 铝矿土 log 大圆棒 billet 小圆棒（铝棒） butt 废料（挤压切头） Magnesium 镁 Silicon 硅 Iron 铁 Copper 铜 Manganese 锰 Chromium 铬 extruability 可挤压性 strength-to-weight ratio 强度重量比quenching 淬火 conductivity 可导电性，导电率Equipment: 设备： log conveyor 大圆棒运输机 log furnace 大圆棒加热炉 billet furnace 铝棒加热炉 solvus tempreture 溶线温度 solidus tempreture 固线温度 log shear 圆棒剪 billet transveyor 铝棒运输机 press loader 挤压机托料架机械手ram 挤压杆 dummy block 压饼（挤压垫）container 盛锭筒 container liner 盛锭筒内衬（内套）runout table 输出台 front platen 前板 main cylinder 主缸 Die: 模具： die ring 模套 die 模具 backer 模垫 bolster 前垫 shim (sub-bolster) 后垫 feeder 导流板 pocket(cavity of feeder) 袋式平模hollow die 空心模 semi-hollow die 半空心模 solid die 平模
aperture (pocket) 孔隙 die cap 下模（母模） mandrel 上模（公模） porthole 孔式分流模 pancake 园盘式模 bridge 桥式模 spider 蜘蛛模 horse shoe 马蹄形止口 tool carrier 模座 die bearing 工作带 relief 空刀 die oven 模具加热炉 radiant oven 辐射炉 infrared oven 红处线炉 lead-out table 导出台 quench box 淬火槽 standing-wave cooling 过水槽冷却 mist cooling 水雾冷却 air cooling 风冷 web 桥 port 进料孔 puller 牵引机 transfer belts 传送台 cooling belt 冷却带（台） stretcher 拉直机（调直机） tail head 固定端 power head 活动端 clamps 夹头 crossover belts （拉直机）传送带 staging and saw: 锯切工作台和锯 staging area 锯切工作台 saw 锯 batching belt 配置传送带 saw gauge 锯切定尺台 supervisory control system(SCS) 监视控制系统programmable logic controller(PLC) 可编过程控制器aging oven 时效炉 Process temperature rise 挤压时的上升温度 exit temperature 出口温度 tearing 扯裂 container wall 挤压筒筒壁 shear zone exit temp. measurement 出口温度测量
A A．B．C极密度继电器（第二报警值）Density relay For A.B.C. pole (2th alarm value) A．B．C极密度继电器（第一报警值）Density relay For A.B.C. pole (first alarm value) A．B．C极主储压器漏氮指示器Indicator for N2 leakage from the main accumulator of A.B.C.pole 安(培) ampere (A) 安全边界safety boundaries 安全标志safety mark 安全标准safety standard 安全操作规程safety operation specifications 安全措施safety measure / safety action 安全电压safety voltage 安全阀relief valve / safety valve 安全阀打开Safety valve opening 安全防护技术要求safeguarding specifications 安全分析报告safety analysis report 安全工程(学) safety engineering 安全工作压力safe working pressure 安全管理safety management 安全技术措施safety technical steps (measurement)) 安全技术规程safety technical regulation 安全距离safe distance 安全可靠运行safe and reliable operation 安全认证safety certification 安全色safety color 安全设[措]施maintenance prevention 安全生产safety in production 安全特低电压safety extra-low voltage 安全限度safe limit 安全性safety 安全要求safety requirement 安全裕度safety margin 安全运行safe and reliable operation / safe operation 安全责任制system of safety responsibility 安全注意事项safety precautions 安匝ampere-turns 安装erection / mounting / installation 安装垫mounting pad 安装费用installation cost 安装和使用条件condition of installation and use 安装和维护erection and maintenance 安装结构mounting structure 安装结构或间距mounting structure or spacing 安装竣工检验final installation inspection 安装孔fixing hole 安装面mounting face 安装平面mounting plane 安装使用说明书instructions for installation & operation 安装说明mounting instruction 安装条件mounting conditions 安装图assembly drawing 安装有…… be installed / be fitted with 氨气检漏ammonia sniffing 鞍型端子saddle terminal 按钮push-button 按钮开关push button actuator 按生产要素分配distribution based on production factors 按照in accordance with (to) / according to 按指数衰减的直流恢复电压exponentially decaying d.c. recovery voltage 盎斯-英寸ounce-inch 凹坑pit 奥氏体austenite B 八小时工作制8-hour duty 巴(表压) bar (gauge pressure) 扒钉anti-cheking iron 扒渣dross trap 拔模斜度draft 把...拆开take apart 把M安装在N上fit M on N 把M套在N上fit M over N 把M装（插）进N fit M into N 把手handle 坝址dam site 白班dayshift 白点fish eye / flake 白金white gold 白金电极platinum electrode 白口铁white cast iron 白口铸铁white cast iron 白铁皮white iron 白噪声white noise 百分比抽样检验percent sampling inspection and test 百分数percentage 百分数导电率percent conductivity 百分阻抗percentage impedance 摆动wobble 摆动焊welding with weaving; weave bead welding 摆动振动wagging vibration 摆脱电流let-go current 扳手wrench / spanner 斑点spot 搬运handling 板材sheets 板规（靠模）plate gauge (shaping plate) 板坯slab 板条箱（包装用）crate 板牙screw plate / die-block 半波half-wave / half-cycle / loop 半波持续时间loop duration 半成品semi-finished product 半打（六个）half a dozen 半导体semiconductor 半导体层semiconducting layer 半干法semi-dry method 半个正弦波 a half sine wave 半个周波one-half cycle 半极half a pole 半控half control 半年度检验semiannual inspection and test 半衰期half-life 半小时half an hour 半硬钢half-hard steel 半圆棒half round bar 半自动semi-automatic 半自动的semi-automatic 半自动焊semi-automatic welding 伴随accompany 棒料billet 棒形绝缘子rod insulator 包封encapsulating 包封胶encapsulating compound 包覆导体clad conductor 包含体inclusion body 包括include / comprise / contain 包络线envelope curve
包袋常用英文专业术语
包袋英文术语 第一部分 Backpack 背包Pouch(wallet) 钱包Traveling bags 旅行包 Briefcase 公文包Tote bag 大手提袋Lady bag 女士包Waist bag 腰包Pencil case 笔袋Shoulder bags 肩包Front panel 前片Flap of pocket 袋盖Printing artwork 印刷图 Compartment 隔层Back panel 后片Foam 发泡 Sponge 海棉 Inner pocket 里袋Bottom 底部Bottom board 底板Trolley 拉杆Handle 手把 Hook buckle 钩扣Buckle 扣具 Zipper 拉链 Zip puller 拉头Webbing 织带Straps 肩带 Woven label 织唛Piping 胶骨Binding 捆边/包边Hangtag 挂牌Barcode sticker 条形码不干胶Polybag 塑料袋Reinforce panel 补强片 Rivet 柳钉 Net pocket 网袋Bottle 水瓶 Logo 商标 Rubber 橡胶 Match color 配色Ribbon 尼龙丝带Embroidery 刺绣Yarn 线 Mark 唛头 Inner label 内标Carton 纸箱Packing 包装Pantone 色卡Velcro 摩术贴 Rope 绳子 Stud 角钉 Elastic 松紧带Padded 填料Cardboard 纸板 程度词： Thin 薄 Thick 厚 Interior/outer 内/外部 Adjustable 可调节的 材料： 420D ripstop 420D 格子布 600D polyester 600D 涤沦 Nylon 尼龙
葡萄酒酿造和品酒相关中英文专业术语解释 品酒专业术语英汉对照解释： ACCESSIBLE（已可饮用）——已经可以品尝的酒；适饮期的酒；不需储藏的新酒，成熟的老酒和比预期早熟的酒。 ACETIC ACID（醋酸）——所有酒都含有轻微而不易察觉的醋酸（约0.03% -0.06%）。如果比例超过0.1%，酸味会变得明显，就有如指甲油般的味道。 ACID，ACIDITY（酸度）——酒酸，是造成葡萄酒(特别是白酒) 的结构及厚度的重要因素。若与丹宁等其他元素不平衡，会造成瑕疵。通常以Tart或Sour来形容酸度过高的酒。甜酒的酸度会比不甜酒略高。 AFTERTASTE（余韵，回甘）——指入喉后的回甘。这回甘与酒停留在你口中的香味将有所不同，有辛辣的感受，余韵越长表示越好, 是欣赏葡萄酒最后的一个愉快的项目。 AGE/AGED（陈年／成熟）——经陈年的白酒通常由青绿转变为金黄色。波尔多红酒由紫转深红，布根地由紫变砖红。实际颜色转变视葡萄品种而定。 AGGRESSIVE（浓烈）——指酒内含浓烈的丹宁，非常干涩，尚需陈年。 ALCOHOLIC（酒精的酒精味）——1.平衡不佳而生成酒精的味道。浓烈的酒精味会把应有的果香覆盖，生成炽热的感受。 2.法令规完酒内的酒精浓度必需注明，一般而言，餐酒不得超过14％，然而亦有例外，如某些金芬黛的酒精度会比较高。 ALMOND（杏仁）——带有些微甘味，意大利白酒通常会出现这种味道。 American Oak（美国橡木）——用美国橡木桶陈酿的苏维翁，梅洛及金芬黛会有浓烈的香草，时萝（九层塔）及杉木味。 ANISE（大茴香）——些微的甘草香，大部份的西班牙红酒会有这种味道。 APPLE（苹果）——1.丰富的苹果香味，你可以在有轻微橡木味的莎当妮中品尝得到。 2.清新的苹果味是薏丝琳白酒的味道。 3.尚未成熟的葡萄酿制的白酒有青苹果味。 4.酸苹果味表示酒已开始氧化。 APRICOT（杏子）——杏味通常会在甜白酒中出现，红酒中偶尔也会出现。 AROMA（香味）——指酒闻起来的味道。品酒的第二步骤。有些人用Aroma代表新酒的香味，bouquet则是代表已陈年成熟的香味。 ASTRINGENT（干涩，收敛性）——葡萄单宁会使口腔黏膜收??，生成干涩的感受，通常会出现在尚未成熟的高级红酒中。 ATTACK（第一感受）——技术上的术语，酒入口后的第一印象。香槟酒要注意的第一感受是气泡的粗细，而红酒则是丹宁。 AUSTERE（干涩，微酸）——可以有两种解释，(1)干涩，通常会出现在较年轻的酒中，(2)微酸，如出现在夏布利中。 BACKBONE（主轴）——指酒的主骨干。果味太重而欠缺丹宁及应有的酸度会被称为没有主轴，而不利陈年。 BACKWARD（落后）——形容一瓶酒与他过去或其他同期酒相比欠缺应该有的表现，亦可解作延迟成熟的酒。 BALANCED（均衡性）——所有果香，丹宁，酒酸，酒精浓度都能适当的均衡表现。 BANANA（香蕉）——一种特别的香味，通常出现在薄酒莱的酒中。 BARNYARD（泥土味）——红酒常常有些微泥土味，但很多酒评家用Barnyard来形容布根地的酒，而将Earthy用在波尔多上。
医药行业专业英语词汇 词典 集团文件发布号：（9816-UATWW-MWUB-WUNN-INNUL-DQQTY-
FDA和EDQM术语: CLINICAL TRIAL：临床试验 ANIMAL TRIAL：动物试验 ACCELERATED APPROVAL：加速批准 STANDARD DRUG：标准药物 INVESTIGATOR：研究人员；调研人员 PREPARING AND SUBMITTING：起草和申报 SUBMISSION：申报；递交 BENIFIT（S）：受益 RISK（S）：受害 DRUG PRODUCT：药物产品 DRUG SUBSTANCE：原料药 ESTABLISHED NAME：确定的名称 GENERIC NAME：非专利名称 PROPRIETARY NAME：专有名称； INN（INTERNATIONAL NONPROPRIETARY NAME）：国际非专有名称ADVERSE EFFECT：副作用 ADVERSE REACTION：不良反应 PROTOCOL：方案 ARCHIVAL COPY：存档用副本 REVIEW COPY：审查用副本 OFFICIAL COMPENDIUM：法定药典（主要指USP、 NF）．
USP（THE UNITED STATES PHARMACOPEIA）：美国药典 NF（NATIONAL FORMULARY）：（美国）国家处方集 OFFICIAL＝PHARMACOPEIAL= COMPENDIAL：药典的；法定的；官方的AGENCY：审理部门（指FDA） IDENTITY：真伪；鉴别；特性 STRENGTH：规格；规格含量（每一剂量单位所含有效成分的量） LABELED AMOUNT：标示量 REGULATORY SPECIFICATION：质量管理规格标准（NDA提供） REGULATORY METHODOLOGY：质量管理方法 REGULATORY METHODS VALIDATION：管理用分析方法的验证 COS/CEP 欧洲药典符合性认证 ICH（International Conference on Harmonization of Technical Requirements for Registration of Pharmaceuticals for Human Use)人用药物注册技术要求国际协调会议 ICH文件分为质量、安全性、有效性和综合学科4类。 质量技术要求文件以Q开头,再以a,b,c,d代表小项: Q1:药品的稳定性 Q2:方法学 Q3:杂质 Q4:药典 Q5:生物技术产品质量 Q6:标准规格
下列缩略语用于构造级联数据名，例如，“ChNum”由两个缩略语“Ch”和“Num”级联构成，“Ch”表示“通道”，“Num”意思为“编号”。因而，这两个缩略语级联构成的数据名“ChNum”表示“通道编号”含义。 A 电流Current Acs 访问Access ACSI 抽象通信服务接口Abstract Communication Service Interface Acu 噪声Acoustic Age 时效、老化、冷却Ageing Alm 告警Alarm Amp 相别无关电流Current non phase related An 模拟Analogue Ang 角度Angle Auth 授权、权限Authorisation Auto 自动的Automatic Aux 辅助设备Auxiliary Av 平均Average B 套管Bushing Bat 电池Battery Beh 特性、行为Behaviour Bin 二进制Binary Blk 闭锁，被闭锁Block, Blocked Bnd 频带Band Bo 底部Bottom Cap 能力Capability Capac 电容Capacitance Car 载波Carrier CB 断路器Circuit Breaker CDC 公用数据类Common Data Class CE 冷却设备Cooling Equipment Cf 峰值系数Crest factor Cfg 配置、结构Configuration CG 铁芯接地Core Ground Ch 通道Channel Cha 充电器Charger Chg 变化Change Chk 校验、检验Check Chr 特点Characteristic Cir 环流Circulating Clc 计算Caculate Clk 时钟、顺时针方向Clock、clockwise Cls 关闭、合闸Close Cnt 计数Counter Col 线圈Coil Cor 校正Correction
包袋英文术语 第一部分 Backpack 背包 Pouch(wallet) 钱包Traveling bags 旅行包Briefcase 公文包 Tote bag 大手提袋 Lady bag 女士包 Waist bag 腰包 Pencil case 笔袋 Shoulder bags 肩包 Front panel 前片 Flap of pocket 袋盖Printing artwork 印刷图Compartment 隔层 Back panel 后片 Foam 发泡 Sponge 海棉 Inner pocket 里袋 Bottom 底部 Bottom board 底板 Trolley 拉杆 Handle 手把 Hook buckle 钩扣 Buckle 扣具 Zipper 拉链 Zip puller 拉头 Webbing 织带 Straps 肩带 Woven label 织唛 Piping 胶骨 Binding 捆边/包边Hangtag 挂牌 Barcode sticker 条形码不干胶Polybag 塑料袋 Reinforce panel 补强片Rivet 柳钉Net pocket 网袋 Bottle 水瓶 Logo 商标 Rubber 橡胶 Match color 配色 Ribbon 尼龙丝带Embroidery 刺绣 Yarn 线 Mark 唛头 Inner label 内标 Carton 纸箱 Packing 包装 Pantone 色卡 Velcro 摩术贴 Rope 绳子 Stud 角钉 Elastic 松紧带 Padded 填料 Cardboard 纸板 程度词： Thin 薄 Thick 厚 Interior/outer 内/外部Adjustable 可调节的 材料： 420D ripstop 420D格子布600D polyester 600D涤沦Nylon 尼龙 Microfiber 花瑶布Transparent PVC 透明PVC Semitransparent PVC 磨沙PVC 70D sponge 70D发泡 Mesh/net 网布 420D crinkle nylon 420D水洗布PE board PE板
电力术语英文词典三（电气部分） 1030.发电机 electric generator, generator 1031.发电机组 generator set, generating unit 1032.发电机定子 generator stator 1033.发电机定子引出线 generator stator terminal lead 1034.发电机定子铁芯 generator stator core, stator core of generator 1035.发电机定子绕组 generator stator winding, stator winding of generator 1036.发电机转子 generator stator 1037.双水内冷发电机 dual internal water cooled generator 1038.水-氢-氢冷发电机water-hydrogen-hydrogen cooling generator 1039.空气冷却发电机 air cooled generator 1040.转子护环rotor end –cap 1041.发电机过负荷 generator overload 1042.发电机四角冷却器corner cooler of 1043.发电机风温 air temperature of generator 1044.汽轮发电机无蒸汽运行mini-steam operation of turbo-generator 1045.发电机无励磁运行loss of excitation of generator 1046.柴油发电机 diesel-engine generator 1047.直流发电机 dynamo, direct current generator 1048.调相机 phase modulator, phase modifier 1049.主励磁机main exciter 1050.副励磁机 pilot exciter 1051.备用励磁机 standby exciter 1052.励磁系统 excitation system 1053.整流器rectifier 1054.整流子commutator，collector 1055.石墨电刷 graphite brush 1056.刷握 brush holder 1057.集电环 slip ring, collector ring 1058.电刷接头 brush joint 1059.灭磁开关field suppression switch 1060.汇流环collector ring, collector-shoe gear 1061.主变压器main transformer 1062.升压变压器 step-up transform er 1063.降压变压器 step-down transformer 1064.工作变压器 operating transform er 1065.备用变压器 standby transformer 1066.公用变压器common transformer 1067.三相变压器three-phase transformer 1068.单相变压器 single-phase transformer 1069.带负荷调压变压器 on-load regulating transformer 1070.联络变压器tie-in transformer 1071.启动变压器 starting transformer
电力系统 power system 发电机 generator 励磁 excitation 励磁器 excitor 电压 voltage 电流 current 升压变压器 step-up transformer 母线 bus 变压器 transformer 空载损耗：no-load loss 铁损：iron loss 铜损：copper loss 空载电流：no-load current 无功损耗：reactive loss 有功损耗：active loss 输电系统 power transmission system 高压侧 high side 输电线 transmission line 高压: high voltage 低压：low voltage 中压：middle voltage 功角稳定 angle stability 稳定 stability 电压稳定 voltage stability 暂态稳定 transient stability 电厂 power plant 能量输送 power transfer 交流 AC 直流 DC 电网 power system 落点 drop point 开关站 switch station 调节 regulation 高抗 high voltage shunt reactor 并列的：apposable 裕度 margin 故障 fault 三相故障 three phase fault 分接头：tap 切机 generator triping 高顶值 high limited value 静态 static (state) 动态 dynamic (state) 机端电压控制 AVR 电抗 reactance 电阻 resistance 功角 power angle 有功（功率） active power 电容器：Capacitor 电抗器：Reactor 断路器：Breaker 电动机：motor 功率因数：power-factor 定子：stator 阻抗电压：阻抗：impedance 功角：power-angle 电压等级：voltage grade 有功负载: active load/PLoad 无功负载：reactive load 档位：tap position 电阻：resistor 电抗：reactance 电导：conductance 电纳：susceptance 上限:upper limit 下限：lower limit
包袋英语---jessie3008整理 品种： backpack: 背包 pouch(wallet): 钱包 traveling bags: 旅行包 briefcase: 公文包 Tote bag：大手提袋 lady bag: 女士包 waist bag: 腰包 pencil case: 笔袋 shoulder bags肩包 sport bag 運動包 satchel 小背包 hand bag 手袋 backpack 背包 cosmetic bag 化妝包 tote 手提袋 slg 小包 waist pack 腰包 swagger bag 休閑包 natural tan 自然包 pouch 小袋 flight bag /air travelling roller bag 航空旅行箱garment bag 西裝套 computer backpack 電腦背包 luggage upright 拉杆箱 travel kit 換洗袋/旅行工具袋 golfbag 高爾夫袋 pull rod for flight bag 航空旅行拉杆 travel suitcase 旅行箱 purse 女用包 note case 公文袋 soft attache case 手提箱 辅件/部位： pack PE foam 發泡棉 handle webbing 織帶手挽 woven lable 布標 10）front panel/前片, 11) flap of pocket袋盖.
12) Printing artwork /印刷图, 13) compartment: 隔层 14) back panel后片, 15)foam发泡, 16) sponge海棉, 17) inner pocket里袋, 18) bottom底部/ bottom board底板, 19) trolley 拉杆, 20) handle手把, 21) hook buckle 钩扣, 22) buckle扣具, 23)zipper拉链 24)zip puller拉头, 25) webbing 织带, 26)straps 肩带, 27) woven label: 织唛, 28) piping胶骨, 29) binding捆边, 30)hangtag:挂牌, 31) barcode sticker条形码不干胶, 32) polybag塑料袋 33)reinforce panel: 补强片, 34) rivet: 柳钉 35) net pocket: 网袋 36) bottle: 水瓶 37）logo: 商标 38）. rubber: 橡胶 39）match color: 配色 40）ribbon: 尼龙丝带 41.）embroidery: 刺绣 42）yarn: 线 43）mark: 唛头 44）inner label 内标 45）carton: 纸箱 46）packing: 包装 47）pantone: 色卡 48）Velcro: 摩术贴 49）rope: 绳子 50）. stud: 角钉 51）elastic: 松紧带 52）. padded: 垫料 53）cardboard: 纸板 Term about handbag front pocket 前附袋
1）袋类别及部位说明: 1）backpack: 背包2）pouch(wallet): 钱包3)traveling bags:旅行包4）briefcase: 公文包5）tote bag：大手提袋6）lady bag: 女士包7)waist bag: 腰包8）pencil case: 笔袋9）. shoulder bags肩包10）front panel/前片, 11) flap of pocket袋盖. 12) printing artwork /印刷图, 13) compartment: 隔层 14) back panel后片, 15)foam发泡, 16) sponge海棉, 17) inner pocket里袋, 18) bottom底部/ bottom board底板, 19) trolley 拉杆,20) handle手把, 21) hook buckle 钩扣, 22) buckle扣具,23)zipper拉链24)zip puller拉头, 25) webbing 织带, 26)straps 肩带, 27) woven label: 织唛, 28) piping胶骨,29) binding捆边, 30)hangtag:挂牌,31) barcode sticker条形码不干胶,32) polybag塑料袋33)reinforce panel: 补强片, 34) rivet: 柳钉35) net pocket: 网袋36) bottle: 水瓶37）logo: 商标38）. rubber: 橡胶39）match color: 配色40）ribbon: 尼龙丝带41.）embroidery: 刺绣42）yarn: 线43）mark: 唛头44）inner label 内标45）carton: 纸箱46）packing: 包装47）pantone: 色卡48）velcro: 摩术贴49）rope: 绳子 50）. stud: 角钉51）elastic: 松紧带52）. padded: 垫料53）cardboard: 纸板 关于程度词： 1. thin: 薄 2. thick: 厚 3 interior/outer: 内/外部 4.adjustable: 可调节的 材料:
电力术语英文词典五（仪控部分） 2038.热电阻thermal resistance 2039.热电偶thermocouple 2040.温度计thermometer 2041.水银温度计mercury thermometer 2042.电阻式温度计resistance thermometer 2043.酒精温度计 alcohol thermometer 2044.双金属温度计 bimetallic thermometer 2045.动圈式显示仪表moving coil indicator 2046.多点温度巡测仪multi-point logger 2047.温度变送器temperature transmitter 2048.温度开关temperature switch 2049.恒温箱thermostat, calorstat 2050.冷端补偿器cold junction compensator 2051.套管插入深度jacket insertion depth 2052.绝对温度 absolute temperature 2053.平均温度 average temperature 2054.冷端温度cold end temperature 2055.临界温度critical temperature 2056.入口温度inlet temperature 2057.出口温度 outlet temperature 2058.表面温度 surface temperature 2059.室内温度indoor temperature 2060.室外温度 outdoor temperature 2061.工作温度 working temperature 2062.环境温度 ambient temperature 2063.壁温 wall temperature 2064.温差temperature difference 2065.玻璃管式压力计 glass tube pressure gauge 2066.活塞式压力表 piston type pressure gauge 2067.膜盒式压力表 bellows-gauge 2068.弹簧管压力表 bourdon tube pressure gauge 2069.电接点压力表 electric contact pressure gauge 2070.霍尔压力变送器hall pressure transmitter 2071.电容式压力变送器capacitance pressure transmitter 2072.扩散硅压力变送器 diffused silicon pressure transmitter 2073.智能压力变送器 smart pressure transmitter 2074.压力开关 pressure switch 2075.绝对压力 absolute pressure 2076.实际压力 actual pressure 2077.工作压力 working pressure 2078.环境压力 ambient pressure 2079.标准大气压力 standard atmosphere
电力电子技术术语 Absorber Circuit 吸收电路 ＡＣ／ＡＣFrequency Converter 交交变频电路 AC power control 交流电力控制 AC Power Controller 交流调功电路 AC Power Electronic Switch 交流电力电子开关AC Voltage Controller 交流调压电路Asynchronous Modulation 异步调制Baker Clamping Circuit 贝克箝位电路 Bi-directional Triode Thyristor 双向晶闸管 Bipolar Junction Transistor-- BJT 双极结型晶体管Boost-Buck Chopper 升降压斩波电路Boost Chopper 升压斩波电路Boost Converter 升压变换器Bridge Reversible Chopper 桥式可逆斩波电路Buck Chopper 降压斩波电路Buck Converter 降压变换器Commutation 换流Conduction Angle 导通角Constant Voltage Constant Frequency--CVCF恒压恒频Continuous Conduction--CCM （电流）连续模式Control Circuit控制电路
CUK Circuit CUK 斩波电路 Current Reversible Chopper 电流可逆斩波电路Current Source Type Inverter--CSTI 电流（源）型逆变电路Cycloconvertor 周波变流器 DC-AC-DC Converter 直交直电路 DC Chopping 直流斩波 DC Chopping Circuit直流斩波电路DC-DC Converter 直流－直流变换器Device Commutation 器件换流 Direct Current Control 直接电流控制Discontinuous Conduction mode （电流）断续模式Displacement Factor 位移因数Distortion Power 畸变功率 Double End Converter 双端电路 Driving Circuit 驱动电路 Electrical Isolation 电气隔离 Fast Acting Fuse 快速熔断器 Fast Recovery Diode 快恢复二极管 Fast Recovery Epitaxial Diodes 快恢复外延二极管Fast Switching Thyristor 快速晶闸管 Field Controlled Thyristor 场控晶闸管 Flyback Converter 反激电流 Forced Commutation 强迫换流
包装印刷中英文专业术语大全 刀版die plate 菲林printing film/artwork 数码印刷digital printing 印前工序prepress process 包装种类 包装盒 packaging 天地盖盒lid and base box 彩盒color printing box 储物盒storage box 展示盒display stand 翻盖盒/可折叠盒folding paper box 珠宝盒Jewelry box 茶叶盒tea box 鞋盒shoe box 盒Box 纸盒 paper box 硬纸盒rigid paper box 瓦楞纸盒corrugated paper box 木盒Wooden Box 铁盒Iron Box 塑料透明盒 Plastic Transparency Box 苯乙烯盒 Styrol Box 礼盒presentation box 礼品盒gift box 展示盒showing box
箱Case 纸箱Carton 外箱master carton 瓦椤纸箱Corrugated Carton 旧瓦椤纸箱Old Corrugated Carton (O．C．C．) 木箱Wooden Case 板条箱Crate 木条箱Wooden Crate 竹条箱Bamboo Crate 胶合板箱Plywood Case 三层夹板箱3--Ply Plywood Case 镀锡铁皮胎木箱Tin Lined Wooden Case 集装箱Container 袋Bag(Sack) 布袋Cloth Bag 草袋Straw Bag 麻袋Gunny Bag／Jute Bag 旧麻袋Used Gunny Bag／Old Gunny Bag 新麻袋New Gunny Bag 尼龙袋Nylon Bag 聚丙烯袋Polypropylene Bag 聚乙烯袋Polythene Bag 塑料袋Poly Bag 塑料编织袋Polywoven Bag 纤维袋Fibre Bag 玻璃纤维袋Glass Fibre Bag 玻璃纸袋Callophane Bag 防潮纸袋Moisture Proof Pager Bag 乳胶袋子Emulsion Bag 三层牛皮纸袋3=ply Kraft Paper Bag 锡箔袋Fresco Bag 特大袋Jumbo Bag
一个有效的科技翻译操作模式 ———谈制约科技英汉翻译成功的几种关键技巧 ○冷冰冰 (上海理工大学外语学院,上海 200093) [摘 要] 科技翻译是非文学翻译的一种重要实用文体。本文依据法国达尼尔?吉尔的翻译序列模式,对科技英汉翻译实践的四个步骤———建立意义假设、对意义假设进行合理化检查、重新表达及核对译文忠实性,进行了技巧上的探讨,指出考虑到目前科技翻译教学的对象及科技文本的特点,科技翻译教学应强调查找相关背景知识的重要性,并提出把握科技英语修辞特点和英汉语言差异对翻译教学的成功起着至关重要的作用。 [关键词] 科技翻译; 达尼尔?吉尔的翻译序列模式; 背景知识 中图分类号:H315.9 文献标识码:A 文章编号:1672-8610(2009)11-0080-03 随着全球化进程的加快和大学生英语水平的普遍提高,理工科大学的公共英语改革在不断深化,开展科技英语翻译教学引起了教学者的广泛关注。从近年来发表的教学论文来看,关于科技翻译教学理念的确立、课程内容的选择和实施等方面的文章为数不少,这些论文为科技翻译学科的建立打下了基础,但就翻译技能的培养来说,教师们面对的相当多的文章或是教材却仍缺乏语言学理论指导,多从句法角度、按传统翻译方法进行译例堆砌,重结果轻过程,教学实用性不强。笔者通过本校大学英语科技翻译的教学实践认识到:将科技翻译的过程仍锁定在传统大学翻译的“理解、表达和校改”三个阶段,不突出查找背景知识的重要性, 势必会使许多不懂专业的译者望而却步;而事实证明译者是一个杂家,许多不懂专业的译者经多年的翻译实践后会成长为该专业出色的译员。 本文将从法国翻译学教授达尼尔?吉尔(Daniel Gile)的翻译序列模式出发,详细谈谈在科技翻译教学中如何借助背景知识运用该模式进行四个步骤的教学。 一、达尼尔?吉尔的翻译序列模式 该翻译序列模式把翻译形式化,使之成为一系列处理“翻译单位”的循环过程,每个过程都必须检验并作出决定,都必须调动语言知识和语言外知识(背景知识)。下图所示: 根据图所示,在进行科技翻译实践时,首先,译者从阅读翻译单位、对其所涵盖的意义作出假设入手;如果缺乏足够的知识来建立一个假设,译者便查找书面材料或咨询相关人士,如果建立的这个假设不理想,译者就会作出另一个意义假设并检查其可行性。其次,一旦找到一个可行的意义假设,译者就进入再表达阶段。在这一阶段,首先要用译语组织一个与翻译单位意义相符的语句。如果译者由于语言知识和语言外知识不足,无法完成这一步,他就搜集相关信息。最后,语句完成后,还要检查语言是否规范,是否忠于原文。 基于这一模式,对一个翻译单位所进行的翻译过程应包括:1.建立意义假设;2.对意义假设进行合理化检查;3.重新表达;4.核对译文忠实性四个步骤。 二、科技翻译的四个必要步骤 (一)建立意义假设 根据达尼尔?吉尔的翻译序列模式,阅读翻译单位,建立一个意义假设,这是翻译的第一步。在这个阶段中我们至少需要考虑两个问题:1.恰当的翻译单位;2.借助语言外知识建立意义假设的必要性。 1.恰当的翻译单位。关于科技语篇的翻译单位问题许 语文学刊?外语教育教学 2009年第11期 [作者简介]冷冰冰,上海理工大学外语学院讲师,研究方向:专门用途英语、科技翻译。