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葡萄酒专业词汇中英文对照第一部分葡萄酒分类Dry red wine：干红葡萄酒Semi-dry wine：半干葡萄酒Dry white wine：干白葡萄酒Rose wine：桃红葡萄酒Sweet wine：甜型葡萄酒Semi-sweet wine：半甜葡萄酒Still wine：静止葡萄酒Sparkling wine：起泡葡萄酒Claret：新鲜桃红葡萄酒（波尔多产）Botrytised wine：贵腐葡萄酒Fortified wine：加强葡萄酒Flavored wine：加香葡萄酒Brut wine：天然葡萄酒Carbonated wine：加气起泡葡萄酒Appetizer wine( Aperitif)：开胃葡萄酒Table wine：佐餐葡萄酒Dessert wine：餐后葡萄酒Champagne：香槟酒Vermouth：味美思Beaujolasis：宝祖利酒Mistelle：密甜尔Wine Cooler：清爽酒Cider：苹果酒Brandy：白兰地Fruit brandy：水果白兰地Pomace Brandy：果渣白兰地Grape brandy：葡萄白兰地Liquor（Liqueur）：利口酒Gin：金酒（杜松子酒）Rum：朗姆酒Cocktail：鸡尾酒V odka：伏特加Whisky：威士忌Spirit：酒精，烈酒Cognac(France) ：科尼亚克白兰地（法）Armagnac(France) ：阿马尼亚克白兰地（法）Sherry(Spain) ：雪莉酒（西班牙）Port(Portuguese) ：波特酒（葡萄牙）BDX：波尔多红酒第二部分酿酒微生物Yeast：酵母Wild yeast：野生酵母Yeast hulls：酵母菌皮Dry activity yeast：活性干酵母Bacteria：细菌Malolactic bacteria(MLB) ：乳酸菌Lactic acid bacteria(LAB) ：乳酸菌Acetic acid bacteria：醋酸菌Spoilage yeast：败坏酵母第三部分生理生化过程Transpiration：蒸腾作用Evaporation：蒸发Photosynthesis：光合作用Maillard Reaction ：麦拉德反应Veraison：转色期Saturation：饱和Alcoholic fermentation(AF) ：酒精发酵Stuck (Sluggish) Fermentation：发酵停滞Primary Fermentation：前发酵，主发酵Secondary Fermentation；二次发酵Heterofermentation：异型发酵Malolactic fermentation(MLF) ：苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF)：苹果酸-酒精发酵Methode Charantaise：夏朗德壶式蒸馏法Maceration Carbonique ：CO2浸渍发酵Whole bunch fermentation ：CO2浸渍发酵Beaujolasis method：宝祖利酿造法Unareobic fermentation：厌氧发酵法Thermovinification：热浸渍酿造法Charmat method：罐式香槟法Enzymatic browning：酶促褐变Acetification：酸败Ageing：陈酿Sur lies：带酒脚陈酿Esterify：酯化Saccharify：糖化Liquefy：溶解、液化Bottle aging：瓶内陈酿Amelioration：原料改良Chaptalization：加糖Distillation：蒸馏Fractional Distillation：分馏Rectification：精馏Clarification：澄清第四部分葡萄酒酿酒辅料Betonite：膨润土（皂土）Kieselgur ,diatomite：硅藻土Capsule：胶帽Tin Plat、Foil：锡箔Pigment：颜料、色素Casein：酪蛋白Pectin：果胶酶Silica gel：硅胶Gelatin：明胶Isinglass：鱼胶Egg white：蛋清Albumen：蛋白Blood powder：血粉第五部分理化指标Total acid：总酸Titrable acid：滴定酸Residul sugar：残糖Carbon dioxide：二氧化碳Sugar-free extract：干浸出物V olatile acid：挥发酸Sulfur dioxide：二氧化硫Total sulfur dioxide：总二氧化硫Free sulfur dioxide：游离二氧化硫Copper（Cu）：铜Iron（Fe）：铁Potassium：钾（K）Calcium（Ca）：钙Sodium（Na）：钠第六部分物质名词Methanol：甲醇High Alcohol：高级醇Polyalcohol：多元醇Ethyl acetate：乙酸乙酯Flavonol：黄酮醇Glycine：甘油Calcium Pectate：果胶酸钙Ochratoxin：棕曲霉毒素Butanol：丁醇Isobutanol：正丁醇Gastric Acid：胃酸Propanone：丙酮Acetic Acid：乙酸Formic Acid：甲酸，蚁酸Phospholipids：磷脂Amino Acid：氨基酸Fatty Acid：脂肪酸Carbonic Acid：碳酸Carbohydrate：碳水化合物Fixed Acid：固定酸Tartaric Acid：酒石酸Malic Acid：苹果酸Citric Acid：柠檬酸Lactic Acid：乳酸Succinic Acid：琥珀酸Sorbic acid：山梨酸Ascorbic acid：抗坏血酸Benzyl acid：苯甲酸Gallic acid：没食子酸Ferulic Acid：阿魏酸Pcoumaric acid：香豆酸Glucose, Dextrose ,Grape Sugar：葡萄糖Fructose, Fruit Sugar：果糖Cane Sugar, Short Sweetening：蔗糖Polysaccharides：水解多糖Starch ：淀粉Amylase：淀粉酶Foam：泡沫Protein：蛋白质Mercaptan：硫醇Thiamine：硫胺（VB1）Ammonium Salt：铵盐Melanoidinen：类黑精Glycerol：甘油，丙三醇Copper citrate：柠檬酸铜Copper sulphate：硫酸铜Hydrogen sulphide：硫化氢Oak (barrel) ：橡木（桶）Catechins：儿茶酚Low Flavour Threshold：香味阈值Maillard Reaction：美拉德反应V olatile Phenols：挥发性酚Vanillan：香子兰Vanillin：香草醛,香兰素Linalool：里那醇，沉香醇Geroniol：牻牛儿醇，香茅醇Pyranic acid：丙酮酸Furan Aldehydes：呋喃醛Eugenol：丁香酚Guaiacol：愈创木酚Carbohydrate Degradation Products：碳水化合物降解物Cellulose：纤维素Hemicellulose：半纤维素Hemicellulase：半纤维素酶Maltol：落叶松皮素Oak Lactone：橡木内酯Hydrolysable Tannins：水解单宁Ellagitannins：鞣花单宁Proanthocyanidin：原花色素Relative Astringency(RA)：相对涩性Lagic Acid：鞣花酸Polypetide Nitrogen：多肽氮Oxido-reduction Potential：氧化还原电位Condenced Phenols：聚合多酚Poly-phenols：多酚PVP（P）：聚乙烯（聚）吡咯烷酮Anthocyanin：花青素Alcohol, ethanol：乙醇Invert Sugar 转化糖Oxygen：氧气Ester：酯类物质Nitrogen：氮气Aroma：果香Virus：病毒Bacteriophage：噬菌体Body：酒体Byproduct：副产物Potassium Bitartrate（KHT）：酒石酸氢钾Potassium Sorbate：山梨酸钾Diammonium Phosphate：磷酸氢二铵Potassium Meta-bisulfite (K2S2O5)：偏重亚硫酸钾Tannin：单宁Oak tannins：橡木丹宁Undesired （Excessive ）Tannins：劣质单宁Desired tannins：优质单宁Enzyme：酶Laccase：漆酶Polyphenol Oxidase(PPO) ：多酚氧化酶β-glucosidase：β-葡（萄）糖苷酶β-glucanase：β-葡聚糖酶Mannoproteins：甘露糖蛋白Lees：酒泥Chateau：酒庄Bulk wine、Raw wine：原酒Hygiene：卫生Activated carbon：活性碳Currant：茶蔗子属植物、无核小葡萄干Raspberry：木莓、山莓、覆盆子、悬钩子第七部分：设备Filtrate(filtration)：过滤Two-way Pump：双向泵Screw Pump：螺杆泵Centrifuge：离心机Distillation：蒸馏Heat Exchanger：热交换器Crusher：破碎机Destemer：除梗机Presser：压榨机Atmosphere Presser：气囊压榨机Screw Presser：连续压榨机Filter：过滤机Bottling Line：灌装线Plate Filtration（filter）：板框过滤（机）Vacuum Filtration（filter）：真空过滤（机）Depth Filtration（filter）：深层过滤（机）Cross Filtration（filter）：错流过滤（机）Membrane Filtration（filter）：膜过滤（机）Sterile Filtration（filter）：除菌过滤（机）Pocket Filtration（filter）：袋滤（机）Rotary Machine：转瓶机Pomace Draining：出渣Blending：调配Racking：分离（皮渣、酒脚）Decanting：倒灌（瓶）Remuage：吐渣Fining：下胶Deacidification：降酸Pump over：循环Skin Contact：浸皮（渍）Mix colors：调色Oxidative Ageing Method：氧化陈酿法Reducing Ageing Method：还原陈酿法Stabilization：稳定性Ullage：未盛满酒的罐（桶）Headspace：顶空NTU：浊度Receiving bin：接收槽Corkscrew：开瓶器Distilling Column：蒸馏塔Condenser：冷凝器Heat Exchanger：热交换器Cork：软木塞Cellar：酒窖Wine Showroom：葡萄酒陈列室Optical Density（OD）：光密度Metal Crown Lid：皇冠盖Blanket：隔氧层Pasteurisation：巴斯德杀菌法第八部分：原料、病虫害、农药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：扇叶病毒病Anthracnose：炭疽病Mild Powder：灰腐病Black Rotten：黑腐病Noble rot：贵腐病Pearls：皮尔斯病Phylloxera：根瘤蚜Nematode：线虫Bird Damage：鸟害Pest：昆虫Lime Sulphur：石硫合剂Nursery：营养钵Herbicide：除草剂Pesticide：杀虫剂Fungicide：真菌剂Bordeaux mixture：波尔多液Microclimate：微气候Variety：品种Cluster：果穗Rachis：穗轴Scion：接穗Rootstock：砧木Grafting：嫁接第九部分：学科名词Enology：葡萄酒酿造学Pomology：果树学Vinification：葡萄酒酿造法Wine-making：葡萄酒酿造Ampelography：葡萄品种学Viniculture：葡萄栽培学Wine Chemistry 葡萄酒化学Enologist,Winemaker：酿酒师Vintage：年份Inoculation（inoculum）：接种（物）MOG（material other than grapes）：杂物Terpene：萜烯Terpenol：萜烯醇第十部分葡萄酒等级法国：：法定产区葡萄酒：优良产区葡萄酒：地区餐酒：日常餐酒德国：1. Tafelwein：日常餐酒；2. Landwein：地区餐酒；3. Qualitaetswein bestimmter Anbaugebiete：简称QbA，优质葡萄酒；4. Qualitaetswein mit Praedikat：简称QmP，特别优质酒。
Acetic: Tasting term indicating an undesirable vinegary smell.醋酸的：一个用来表述不愉快酸味的品尝术语。
Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.酸的：用于形容葡萄酒的总酸度过高以至于尝起来具有辛辣或酸腐味且在口腔中具有锋利的边角感。
Acids:Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid. See also 'volatile acidity'.酸：所有酒中的基本成分。
在葡萄和葡萄酒中能找到几种不同的酸。
葡萄是少数含有酒石酸的水果的一种，（酒石酸是酒中主要的酸性物质，同时也是酒的酸度的最重要来源）。
除醋酸外，还有少量的苹果酸，柠檬酸和乳酸。
也可参考'volatile acidity挥发性酸'.Acrid: Describes a harsh or bitter taste or pungent smell that is due to excess sulfur.辛辣的：形容一个粗糙或苦的味道又或者是由于过量的硫磺而产生的刺激性气味。
葡萄酒专业词汇中英文对照第一部分葡萄酒分类Dry red wine ：干红葡萄酒Semi-dry wine ：半干葡萄酒Dry white wine ：干白葡萄酒Rose wine ：桃红葡萄酒Sweet wine ：甜型葡萄酒Semi-sweet wine ：半甜葡萄酒Still wine ：静止葡萄酒Sparkling wine ：起泡葡萄酒Claret ：新鲜桃红葡萄酒（波尔多产）Botrytised wine ：贵腐葡萄酒Fortified wine ：加强葡萄酒Flavored wine ：加香葡萄酒Brut wine ：天然葡萄酒Carbonated wine ：加气起泡葡萄酒：开胃葡萄酒Appetizer wine( Aperitif)Table wine ：佐餐葡萄酒Dessert wine ：餐后葡萄酒Champagne香槟酒Vermouth ：味美思Beaujolasis ：宝祖利酒Mistelle ：密甜尔Wine Cooler ：清爽酒Cider ：苹果酒Brandy ：白兰地Fruit brandy ：水果白兰地Pomace Brandy ：果渣白兰地Grape brandy ：葡萄白兰地Liquor ( Liqueur )：利口酒Gin :金酒(杜松子酒)Rum朗姆酒Cocktail ：鸡尾酒Vodka:伏特加Whisky ：威士忌Spirit ：酒精，烈酒Cognac(France) ：科尼亚克白兰地(法)Armagnac(France) ：阿马尼亚克白兰地(法)Sherry(Spain) ：雪莉酒(西班牙)Port(Portuguese) ：波特酒(葡萄牙) BDX波尔多红酒第二部分酿酒微生物Yeast ：酵母Wild yeast ：野生酵母Yeast hulls ：酵母菌皮Dry activity yeast ：活性干酵母Bacteria ：细菌Malolacticbacteria(MLB)：乳酸菌Lactic acidbacteria(LAB)：乳酸菌Acetic acid bacteria ：醋酸菌Spoilage yeast ：败坏酵母第三部分生理生化过程Transpiration ：蒸腾作用Evaporation ：蒸发Photosynthesis ：光合作用Maillard Reaction ：麦拉德反应Veraison ：转色期Saturation ：饱和Alcoholicfermentation(AF)：酒精发酵Stuck (Sluggish)Fermentation：发酵停滞Primary Fermentation ：前发酵，主发酵Secondary Fermentation ；二次发酵Heterofermentation ：异型发酵Malolactic fermentation(MLF) ：苹果酸- 乳酸发酵Malo-Alcohol Fermentation(MAF) :苹果酸-酒精发酵Methode Charantaise ：夏朗德壶式蒸馏法Maceration Carbonique : CO2浸渍发酵Whole bunch fermentation : CO2浸渍发酵Beaujolasis method ：宝祖利酿造法Unareobic fermentation ：厌氧发酵法Thermovinification :热浸渍酿造法Charmat method ：罐式香槟法Enzymatic browning ：酶促褐变Acetification ：酸败Ageing ：陈酿Sur lies ：带酒脚陈酿Esterify ：酯化Saccharify ：糖化Liquefy ：溶解、液化Bottle aging ：瓶内陈酿Amelioration ：原料改良Chaptalization ：加糖Distillation :蒸馏Fractional Distillation ：分馏Rectification ：精馏Clarification :澄清第四部分 葡萄酒酿酒辅料Betonite ：膨润土（皂土） Kieselgur ,diatomite ：硅藻土 Capsule ：胶帽Tin Plat 、Foil ：锡箔Pigment ：颜料、色素Casein ：酪蛋白Pectin ：果胶酶Albume n ：蛋白Blood powder ：血粉第五部分 理化指标Total acid ：总酸Titrable acid ：滴定酸Residul sugar ：残糖Carbon dioxide ：二氧化碳 Sugar-free extract ：干浸出物Silicagel：硅胶 Gelatin ： 明胶 Isingla ss ：鱼胶 Egg white：蛋清Volatile acid 挥发酸Sulfur dioxide 二氧化硫Total sulfur dioxide ：总二氧化硫Free sulfur dioxide 游离二氧化硫Copp er (Cu):铜Iron (Fe):铁Potassium ：钾( K)Calcium (Ca):钙Sodium ( Na):钠第六部分物质名词Methanol 甲醇High Alcohol ：高级醇Polyalcohol ：多元醇Ethyl acetate 乙酸乙酯Flavonol 黄酮醇Glycine ：甘油Calcium Pectate 果胶酸钙Ochratoxin 棕曲霉毒素Butanol 丁醇Isobutanol 正丁醇Gastric：胃酸AcidPropanone：丙酮Acetic：乙酸AcidFormicAcidPhospholipid：磷脂sAmino氨基酸Acid ：Fatty脂肪酸AcidCarbonic：碳酸AcidCarbohydrate ：碳水化合物Fixed固定酸AcidTartaric：酒石酸AcidMalic苹果酸AcidCitric柠檬酸AcidLactic乳酸AcidSuccinic：琥珀酸AcidSorbic山梨酸acidAscorbic：抗坏血酸acidBenzyl苯甲酸acid ：Gallic没食子酸acidFerulic：阿魏酸AcidPcoumaric acid ：香豆酸Glucose, Dextrose ,Grape：葡萄糖SugarVanillin ：香草醛 , 香兰素Fructose, Fruit Sugar ：果糖 Cane Sugar, Short Sweetening ：蔗糖 Polysaccharides ：水解多糖 Starch ：淀粉Amylase :淀粉酶Foam 泡沫Protein ：蛋白质Mercaptan ：硫醇Thiamine ：硫胺（ VB1）Ammonium Salt ：铵盐Melanoidinen ：类黑精Glycerol ：甘油，丙三醇Copper citrate ：柠檬酸铜 Copper sulphate ：硫酸铜 Hydrogen sulphide ：硫化氢 Oak （barrel ） ：橡木（桶） Catechins ：儿茶酚Low Flavour Threshold ：香味阈值Vanillan ：香子兰MaillardReaction ：美拉德反应Volatile Phenols：挥发性酚Linalool :里那醇，沉香醇Geroniol ：牻牛儿醇，香茅醇Pyranic acid ：丙酮酸Furan Aldehydes ：呋喃醛Eugenol ：丁香酚Guaiacol :愈创木酚Carbohydrate Degradation Products :碳水化合物降解物Cellulose :纤维素Hemicellulose :半纤维素Hemicellulase :半纤维素酶Maltol ：落叶松皮素Oak Lactone ：橡木内酯Hydrolysable Tannins :水解单宁Ellagitannins :鞣花单宁Proanthocyanidin ：原花色素Relative Astringency(RA) :相对涩性Lagic Acid ：鞣花酸Polypetide Nitrogen :多肽氮Oxido-reduction Potential：氧化还原电位Condenced Phenols :聚合多酚Poly-phenols ：多酚PVP ( P):聚乙烯(聚)吡咯烷酮Anthocyanin ：花青素Alcohol, ethanol ：乙醇Invert Sugar 转化糖Oxyge n：氧气Ester ：酯类物质Nitrogen ：氮气Aroma：果香Virus ：病毒Bacteriophage ：噬菌体Body:酒体Byproduct ：副产物(KHT：酒石酸氢钾PotassiumBitartratePotassium Sorbate ：山梨酸钾Diammonium Phosphate ：磷酸氢二铵：偏重亚硫酸钾Potassium Meta-bisulfite (K2S2O5)Tannin ：单宁Oak tannins ：橡木丹宁Undesired ( Excessive ) Tannins ：劣质单宁Desired tannins ：优质单宁En zyme：酶Laccase ：漆酶Polyphenol Oxidase(PPO) ：多酚氧化酶Mannoprotein s：甘露糖蛋白Lees :酒泥Chateau ：酒庄Bulk wine 、Raw wine :原酒Hygiene :卫生Activated carbon ：活性碳Currant :茶蔗子属植物、无核小葡萄干Raspberry :木莓、山莓、覆盆子、悬钩子第七部分:设备Two-way Pump ：双向泵 Screw Pump ：螺杆泵Centrifuge :离心机Distillation ：蒸馏Heat Exchanger ：热交换器Crusher ：破碎机Destemer :除梗机Presser ：压榨机Atmosphere Presser ：气囊压榨机3 -glucosidase:3 -葡（萄）糖苷酶 3 -glucanase ： 3 -葡聚糖酶 Filtrate(filtration) :过滤Screw Presser ：连续压榨机Filter ：过滤机Bottling Line 灌装线Plate Filtration filter ）：板框过滤（机）Vacuum Filtration filter ）：真空过滤（机）Depth Filtration filter ）：深层过滤（机）Cross Filtration filter ）：错流过滤（机）Membrane Filtration filter ）：膜过滤（机）Sterile Filtration filter ）：除菌过滤（机）Pocket Filtration filter ）：袋滤（机）Rotary Machine ：转瓶机Pomace Draining ：出渣Blending ：调配Racking ：分离（皮渣、酒脚）Decanting ：倒灌（瓶）Remuage 吐渣Fining ：下胶Deacidification ：降酸Pump over ：循环Skin Contact ：浸皮（渍）Mix colors ：调色Oxidative Ageing Method ：氧化陈酿法Reducing Ageing Method ：还原陈酿法Stabilization ：稳定性Ullage ：未盛满酒的罐（桶）Heads pace：顶空NTU浊度Receiving bin ：接收槽Corkscrew ：开瓶器Distilling Column ：蒸馏塔Condenser ：冷凝器Heat Exchanger ：热交换器Cork ：软木塞Cellar ：酒窖Wine Showroo m：葡萄酒陈列室Optical Density (OD :光密度Metal Crown Lid ：皇冠盖Blanket ：隔氧层Pasteurisation ：巴斯德杀菌法第八部分：原料、病虫害、农药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 ：扇叶病毒病Anthracnose ：炭疽病Mild Powder ：灰腐病Black Rotten ：黑腐病Noble rot ：贵腐病Pearls ：皮尔斯病Phylloxera ：根瘤蚜Nematode：线虫Bird Damage ：鸟害Pest ：昆虫Lime Sulphur ：石硫合剂Nursery ：营养钵Herbicide ：除草剂Pesticide ：杀虫剂Fungicide ：真菌剂Bordeaux mixture ：波尔多液Microclimate ：微气候Variety ：品种Cluster :果穗Rachis ：穗轴Scion ：接穗Rootstock ：砧木Grafting ：嫁接第九部分: 学科名词Enology ：葡萄酒酿造学Pom ology:果树学Vinification :葡萄酒酿造法Wine-making ：葡萄酒酿造Ampelography :葡萄品种学Viniculture :葡萄栽培学Wine Chemistry 葡萄酒化学Enologist,Winemaker :酿酒师Vintage :年份Inoculation ( inoculum ):接种(物)):杂物MOG( material other than grapes Terpene :萜烯Terpenol :萜烯醇第十部分葡萄酒等级法国： ：法定产区葡萄酒 ：优良产区葡萄酒 ：地区餐酒 ：日常餐酒 德国：1. Tafelwein :日常餐酒;2. Landwein :地区餐酒;3. Qualitaetswein bestimmter Anbaugebiete4. Qualitaetswein mit Praedikat1. Kabinett :珍藏2. Spatlese :晚收3. Auslese :精选4. Beerenauslese :简称BA 颗粒精选5. Trockenbeerenauslese :简称TBA 用深度贵腐的葡萄酿成，葡萄大概要失去 95%的水 分，酿成的酒也最甜。
葡萄酒专业词汇第一部分葡萄酒分类Dry red wine：干红葡萄酒Semi-dry wine：半干葡萄酒Dry white wine：干白葡萄酒Rose wine ：桃红葡萄酒Sweet wine ：甜型葡萄酒Semi-sweet wine ：半甜葡萄酒Still wine ：静止葡萄酒Sparkling w ine ：起泡葡萄酒 Claret ：新鲜桃红葡萄酒（波尔多产）Botrytised wine：贵腐葡萄酒Fortified wine：加强葡萄酒Flavored wine：加香葡萄酒 Brut wine ：天然葡萄酒 Carbonated wine ：加气起泡葡萄酒 Appetizer wine( Aperitif) ：开胃葡萄酒 Table wine：佐餐葡萄酒 Dessert wine：餐后葡萄酒Champagne ：香槟酒 V e rmo uth ：味美思 Beaujolasis ：宝祖利酒 Mistelle ：密甜尔 Wine Cooler ：清爽酒Cider ：苹果酒Brandy：白兰地Fruit brandy ：水果白兰地Pomace Brandy：果渣白兰地 Grape brandy ：葡萄白兰地 Liquor （Liqueur ）：利口酒 Gin：金酒（杜松子酒）Rum：朗姆酒Cocktail：鸡尾酒Vo d ka：伏特加Whisky：威士忌Spirit：酒精，烈酒 Cognac(France) ：科尼亚克白兰地（法）Armagnac(France) ：阿马尼亚克白兰地（法） Sherry(Spain) ：雪莉酒（西班牙）Port(Portuguese) ：波特酒（葡萄牙）BDX：波尔多红酒第二部分酿酒微生物Y e a st：酵母Wild yeast：野生酵母Y e ast hulls：酵母菌皮Dry activity yeas：t活性干酵母Bacteria ：细菌Malolactic bacteria(MLB) ：乳酸菌Lactic acid bacteria(LAB) ：乳酸菌Acetic acid bacteria ：醋酸菌 Spoilage yeast ：败坏酵母第三部分生理生化过程Transpiration ：蒸腾作用 Evaporation ：蒸发Photosynthesis ：光合作用 Maillard Reaction ：麦拉德反应Veraison ：转色期Saturation ：饱和Alcoholic fermentation(AF) ：酒精发酵 Stuck (Sluggish) Fermentation ：发酵停滞 Primary Fermentation ：前发酵，主发酵Secondary Fermentation ；二次发酵Heterofermentation ：异型发酵 Malolactic fermentation(MLF) ：苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF) ：苹果酸-酒精发酵Methode Charantaise ：夏朗德壶式蒸馏法 Maceration Carbonique ：CO2 浸渍发酵Whole bunch fermentation ：CO2 浸渍发酵 Beaujolasis method ：宝祖利酿造法Unareobic fermentation ：厌氧发酵法Thermovinification ：热浸渍酿造法Charmat method ：罐式香槟法Enzymatic browning ：酶促褐变Acetification：酸败Ageing ：陈酿Sur lies ：带酒脚陈酿Esterify：酯化Saccharify ：糖化Liquefy：溶解、液化Bo t t le ageing ：瓶内陈酿 Amelioration ：原料改良Chaptalization ：加糖Distillation ：蒸馏Fractional Distillation ：分馏Rectification ：精馏 Clarification：澄清第四部分葡萄酒酿酒辅料Betonite ：膨润土（皂土） Kieselgur ,diatomite ：硅藻土Capsule ：胶帽Tin Plat 、Foil：锡箔Pigment ：颜料、色素Casein：酪蛋白Pectin ：果胶酶Silica gel ：硅胶Gelatin ：明胶 Isinglass ：鱼胶 Egg w hite ：蛋清 Albumen ：蛋白 Blood p owder ：血粉第五部分理化指标Total acid ：总酸Titrable acid ：滴定酸Residul sugar ：残糖Carbon dioxide ：二氧化碳Sugar-free extract ：干浸出物 Volatile acid ：挥发酸Sulfur dioxide ：二氧化硫Total sulfur dioxide ：总二氧化硫Free sulfur dioxide ：游离二氧化硫Copper（Cu）：铜 Iron （Fe）：铁 Potassium ：钾（ K） Calcium （Ca）：钙 Sodium （Na）：钠第六部分物质名词Methanol ：甲醇High Alcohol ：高级醇Polyalcohol ：多元醇 Ethyl acetate ：乙酸乙酯Flavonol ：黄酮醇Glycine ：甘油CalciumPectate ：果胶酸钙Ochratoxin ：棕曲霉毒素Butanol ：丁醇Isobutanol ：正丁醇Gastric Acid：胃酸Propanone ：丙酮Acetic Acid ：乙酸 Formic Acid ：甲酸，蚁酸 Phospholipids ：磷脂Amino Acid ：氨基酸Fa t t y Acid ：脂肪酸 Carbonic Acid ：碳酸Carbohydrate ：碳水化合物Fixed Acid ：固定酸Tartaric Acid ：酒石酸 Malic Acid ：苹果酸Citric Acid ：柠檬酸 L a ctic Acid ：乳酸Succinic Acid ：琥珀酸 Sorbic acid ：山梨酸 Ascorbic acid ：抗坏血酸 Benzyl acid ：苯甲酸Gallic acid ：没食子酸Ferulic Acid ：阿魏酸Pcoumaric acid ：香豆酸 Glucose, Dextrose ,Grape Sugar ：葡萄糖 Fructose, Fruit Sugar ：果糖 Cane Sugar, Short Sweetening ：蔗糖Polysaccharides ：水解多糖 Starch ：淀粉Amylase ：淀粉酶 Foam ：泡沫Protein ：蛋白质Mercaptan ：硫醇 Thiamine ：硫胺（VB1）Ammonium Salt ：铵盐Melanoidinen ：类黑精 Glycerol ：甘油，丙三醇 Copper citrate ：柠檬酸铜 Copper sulphate ：硫酸铜 Hydrogen sulphide ：硫化氢Oak (barrel) ：橡木（桶）Catechins ：儿茶酚Low Flavour Threshold ：香味阈值Maillard Reaction ：美拉德反应Volatile Phenols ：挥发性酚Vanillan ：香子兰Vanillin ：香草醛,香兰素 Linalool ：里那醇，沉香醇 Geroniol ：牻牛儿醇，香茅醇 Pyranic acid ：丙酮酸 Furan Aldehydes ：呋喃醛Eugenol ：丁香酚Guaiacol ：愈创木酚Carbohydrate Degradation Products ：碳水化合物降解物Cellulose ：纤维素Hemicellulose ：半纤维素 Hemicellulase ：半纤维素酶Maltol ：落叶松皮素Oak Lactone ：橡木内酯 Hydrolysable Tannins ：水解单宁Ellagitannins ：鞣花单宁Proanthocyanidin ：原花色素Relative Astringency(RA) ：相对涩性L a gic Acid ：鞣花酸Polypetide Nitrogen ：多肽氮Oxido-reduction Potential ：氧化还原电位Co nd e nce d Phe no ls：聚合多酚Po ly-p he no ls：多酚PVP（P）：聚乙烯（聚）吡咯烷酮Anthocyanin ：花青素Alcohol, ethanol ：乙醇Invert Sugar 转化糖Oxygen ：氧气Ester ：酯类物质Nitrogen ：氮气Aroma ：果香Virus ：病毒Bacteriophage：噬菌体Body：酒体Byproduct：副产物Po ta s s ium B itartrate（KHT）：酒石酸氢钾 Pota s s ium Sorbate ：山梨酸钾Diammonium Phosphate ：磷酸氢二铵Pota s s ium Meta-bisulfite (K2S2O5) ：偏重亚硫酸钾Tannin ：单宁 Oak tannins ：橡木丹宁Undesired（Excessive）Ta n n in s：劣质单宁De sire d t ann ins：优质单宁Enzyme：酶 Laccase：漆酶 Polyphenol Oxidase(PPO) ：多酚氧化酶β-glucosidase ：β-葡（萄）糖苷酶β-glucanase ：β-葡聚糖酶Mannoproteins ：甘露糖蛋白Lees：酒泥Chateau ：酒庄Bulk wine 、Raw wine ：原酒Hygiene ：卫生Activated c arbon ：活性碳 Currant ：茶蔗子属植物、无核小葡萄干 Raspberry：木莓、山莓、覆盆子、悬钩子第七部分：设备Filtrate(filtration) ：过滤Two-way Pump ：双向泵Screw Pump ：螺杆泵Centrifuge ：离心机 Distillation ：蒸馏Heat Exchanger ：热交换器Crusher ：破碎机Destemer ：除梗机 Presser ：压榨机 Atmosphere Pre s s er ：气囊压榨机 Screw Pre s s er ：连续压榨机Filter：过滤机Bo t t ling Lin e：灌装线Plate Filtra tion（filter）：板框过滤（机）Vacuu mFilt ra tio n（filter）：真空过滤（机）De p th Filtratio n（filter）：深层过滤（机）Cro s s Filtratio n（filter）：错流过滤（机）Membrane Filtration（filter）：膜过滤（机）Ste rile Filtratio n（filter）：除菌过滤（机）Poc ke t Filtration（filter）：袋滤（机）Rotary Machine ：转瓶机Pomace Draining ：出渣 Blending ：调配 Racking ：分离（皮渣、酒脚）Decanting ：倒灌（瓶）Remuage ：吐渣Fining ：下胶Deacidification ：降酸Pump over ：循环Skin Contact ：浸皮（渍）Mix colors：调色Oxidative AgeingMethod ：氧化陈酿法Reducing Ageing Method ：还原陈酿法Stabilization ：稳定性Ullage ：未盛满酒的罐（桶）Headspace ：顶空NTU ：浊度Receiving bin ：接收槽Corkscrew ：开瓶器 Distilling Column ：蒸馏塔 Condenser ：冷凝器 Heat Exchanger ：热交换器 Cork ：软木塞 Cellar ：酒窖Wine Showroom ：葡萄酒陈列室Optical Density （OD）：光密度Me tal Cro wn Lid：皇冠盖Blanke t：隔氧层Pasteu risa tio n：巴斯德杀菌法第八部分：原料、病虫害、农药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 Le a f：扇叶病毒病 Anthracnose ：炭疽病 Mild P owder ：灰腐病 Black Ro t t en ：黑腐病Noble rot ：贵腐病 Pearls ：皮尔斯病 Phylloxera ：根瘤蚜 Nematode ：线虫 Bird Damage ：鸟害 Pest ：昆虫Lime Sulphur ：石硫合剂 Nursery ：营养钵 Herbicide ：除草剂Pesticide ：杀虫剂Fungicide ：真菌剂 Bordeaux mixture ：波尔多液 Microclimate ：微气候 Variety ：品种 Cluster ：果穗 Rachis ：穗轴 Scion ：接穗 Rootstock ：砧木Grafting：嫁接第九部分：学科名词Enology ：葡萄酒酿造学Pomology ：果树学Vinification ：葡萄酒酿造法Wine-making ：葡萄酒酿造 Ampelography ：葡萄品种学Viniculture ：葡萄栽培学Wine Chemistry 葡萄酒化学 Enologist,Winemaker ：酿酒师 Vintage ：年份 Inoculation （inoculum）：接种（物）MOG（ma te rial o the r than g rap e s）：杂物Te rp e n e：萜烯Terpenol ：萜烯醇第十部分葡萄酒等级法国：A.O.C ：法定产区葡萄酒 V.D.Q.S ：优良产区葡萄酒 V.D.P：地区餐酒 V.D.T：日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类 Vitaceae ：葡萄科 Vine ：葡萄树 American Vine ：美洲种葡萄Franco-american：欧美杂交种Hybrid：杂交品种Wild Grape（Vine）：野生葡萄Cultivar ：栽培品种Wine Grape ：酿酒葡萄Table G rape ：鲜食葡萄Seedless Grape ：无核（籽）葡萄Grape(Vine) Variety ：葡萄品种二、红葡萄品种： Cabernet Sauvignon(France) ：赤霞珠 Cabernet Franc(France) ：品丽珠Cabernet Gernischt(France) ：蛇龙珠 Carignan ：佳利酿 Sinsaut(France) ：神索Gamay(France) ：佳美Grenache(Spain) ：歌海娜 Merlot(France) ：梅鹿辄 Petit Verdot (France) ：味尔多 Pinot Noir(France) ：黑比诺Ruby Cabernet(America) ：宝石解百纳 Sangiovese(Italy) ：桑娇维塞Syrah(France) ：西拉Zinfandel(America) ：增芳德Muscat Hamburg：玫瑰香Saperavi（Former Soviet Union）：晚红蜜三、白葡萄品种：Aligote(France) ：阿里高特Chardonney(France) ：霞多丽Chenin Blanc(France) ：白诗南 Traminer(Germany) ：琼瑶浆 Italian Riesling ：贵人香Grey Risling ：灰雷司令White Riesling(Germany) ：白雷司令Muller-Thurgau(germany) ：米勒Muscat Blanc ：白麝香Pinot Blanc(France ：)白品乐Sauvignon Blanc(France) ：长相思 Selillon(France) ：赛美蓉Silvaner(Germany) ：西万尼 Ugni Blanc(France) ：白玉霓 Folle Blanche(France) ：白福尔Colombard(France) ：鸽笼白 LongY a n（China,Changcheng ）：龙眼Rkatsiteli （Former Soviet Union）：白羽四、染色品种：Alicante Bouschet(France)：紫北塞Y an 73(China,Changyu) ：烟73 Y an 74(China,Changyu) ：烟 74第十二部分葡萄酒品尝Taste ：品尝Clarity ：清澈、透明Transparent ：透明的Sensation ；感觉Bitter Flavors ：苦味Off-flavor, Off-smell, Odour ：异味Stemmy ：果梗味 Reduction Smell ：还原味Oxidative S mell ：氧化味Harmony ：协调性Odour ：气味Olfactory：嗅觉的Scent：植物香气Aroma ：果香Bouquet ：酒香Body ：酒体Perception ：感觉Amber：琥珀色的Ruby：宝石红色Tawny ：黄褐色Violet：紫罗兰色Pink：紫红色Brown ：褐色的 Round ：圆润的Full：完整的、丰满的 Harmonious ：协调的Supple ：柔顺的Soft ：柔软的Smooth ：平滑的Mellower ：醇美的Lively ：充满活力的Rich ：饱满的，馥郁的Fine ：细腻的 Fresh ：清新的 Well-balanced ：平衡良好的Subtle ：微妙的, 精细的Velvety ：柔软的、温和的、柔顺的Fragrant ：芳香的、香气幽雅的Flowery：花香的Syrupy ：美妙的、甜美的 Mellow ：甘美的、圆润的、松软的 Luscious ：甘美的、芬芳的Tranquil ：恬静的 Spicy ：辛辣的Tart ：尖酸的Harsh，Hard ：粗糙的Lighter ：清淡的、轻盈的 Thin ：单薄的Flat：平淡的 Unbalanced ：不平衡的 Spoiled,Unsound ：败坏的Fuller ：浓郁的Vinous ：酒香的 Coarse ：粗糙的、粗劣的Piquant ：开胃的、辛辣的Tart ：尖酸的、刻薄的Astringent ：收敛的、苦涩的Conflict ：不和谐的Stale ：走味的，沉滞的Dull ：呆滞的、无活力的Sulphur Taste ：硫味Hydrogen Sulphide odour ：硫化氢味 Taste of Lees ：酒泥味Mousiness ：鼠臭味Corked Taste,Corkiness,Corky ：木塞味 ouldy Taste,Musty Taste ：霉味Cooked T aste ：老化味Resinous ：树脂味Casky (Woody )Taste ：橡木味，木味Smoke Taste ：烟熏味Metallic Flavour ：金属味 Earthy Taste ：泥土味Herbaceous Taste ：青草味 After Taste ：后味第十三部分葡萄酒欣赏与服务Wine Bar：酒吧Sommelier：斟酒服务员Label：酒标Water Ja：r斟酒壶Wine Funnel：斟酒漏斗Decanter：细颈玻璃壶Beverage：饮料Soft Drink：软饮料Tu m b le r：大酒杯、酒桶Palate ：味觉、鉴赏力Bouquet ：香味Ice-Bucket ：冰桶Fruity ：果味的Subside ：沉淀物第十四部分葡萄酒营养物质名词Nutrition ：营养素Free Amino Nitrogen(FAN) ：游离氨基酸氮Sterol ：甾醇Vitamin ：维生素 Tocopherol ：VE ，生育酚 Thiamine ：VB1 ，硫胺素 Flavin ：黄素Riboflavin ：VB2，核黄素 Nicotinic Acid ：烟酸第十五部分葡萄酒分析Determination ：检测 Titration ：滴定 Dilute ：稀释 Litmus Paper ：石蕊试纸Reagent ：试剂Goggle ：护目镜 Flask ：烧瓶Beaker ：烧杯（带倾口） Distilled W ater ：蒸馏水 Hydrometer ：液体比重计 Refractometer ：手持糖量仪 High Performance Liq uid Chro m ato g rap hy（HPLC）：高效液相色谱Pap e r Ch ro m ato grap h y：纸层析法Specific Gravity ：比重Sodium H ydroxide ：氢氧化钠（NaOH ） PotassiumHydrogen Phthalate ：邻苯二甲酸氢钾 Phenolphthalein ：酚酞 Pipette ：移液管 Erlenmeyer Flask ：锥形烧瓶Activated Charcoal ：活性碳Whatman Filter Paper ：沃特曼滤纸PH-meter ：PH 计 Titration End-point ：滴定终点 Buffer Solution ：缓冲液 PotassiumHydrogen Tartrate ：酒石酸氢钾Calibrate ：校准 Electrode ：电极 Starch Indicator ：淀粉指示剂 Sulphuric Acid：硫酸 Pyrex Beaker ：耐热烧杯Potassium Iodide ：碘化钾（KI）Sodium Thiosulphate ：硫代硫酸钠（ NaS2SO3 ）Hydrogen Peroxide ：过氧化氢（H2O2 ） Orthophosphoric Acid ：正磷酸Methyl-red ：甲基红Ebullioscope(Ebullimeter) ：酒精计 Thermometer ：温度计 Pycnometer ：比重瓶Formic Acid ：甲酸（蚁酸） SodiumFormate ：甲酸钠 Bromophenol Blue ：溴酚蓝 Agar Plating ：琼脂平板培养基Chocolate Agar ：巧克力琼脂Corn Meal Agar ：玉米粉琼脂Egg A lbumin Agar ：卵蛋白琼脂Glycerin Agar ：甘油琼脂Malt Agar ：麦芽汁琼脂 (培养基) Nutrient Agar ：营养琼脂 Plain Agar ：普通琼脂 Starch Agar ：淀粉琼脂Pot ato-d e xtro se Ag ar（P.D.A）：土豆-葡萄糖培养基Autoclave：高压锅，灭菌锅Pe tri Dishes：灭菌盘Low-magnification Microscope ：低倍显微镜Micro-loop ：接种环Micro-needle ：接种针 Alcohol Lamp ：酒精灯第十六部分葡萄酒病害Copper Casse ：铜破败病Ferric Casse ：铁破败病 Proteinic Ca s s e ：蛋白质破败病Blue Casse ：蓝色破败病White Casse ：白色破败病Oxidasic Casse ：氧化酶破败病Micobial Disease ：细菌病害 Mannitic Disease ：甘露醇病。
葡萄酒专业英文词汇————————————————————————————————作者: ————————————————————————————————日期：ﻩ葡萄酒专业英文词汇第一部分葡萄酒分类Drｙred wｉｎe：干红葡萄酒Ｓeｍｉ-drｙwiｎe：半干葡萄酒Ｄｒy white wine:干白葡萄酒Rｏse wine：桃红葡萄酒Ｓweｅt winｅ:甜型葡萄酒Semｉ-sweet wine:半甜葡萄酒Sｔｉll wｉne：静止葡萄酒Spaｒkling wine：起泡葡萄酒Ｃlaret：新鲜桃红葡萄酒（波尔多产)Botrytiｓｅd wiｎe：贵腐葡萄酒Ｆoｒtｉfiedｗｉnｅ：加强葡萄酒Flaｖoreｄwiｎe:加香葡萄酒Brut ｗinｅ:天然葡萄酒Caｒbonaｔed ｗine:加气起泡葡萄酒Appetizer wine（Aperitif）:开胃葡萄酒Taｂle wine:佐餐葡萄酒Dessert ｗine：餐后葡萄酒Cｈampaｇne：香槟酒Ｖeｒｍｏuth：味美思Bｅaｕjolasiｓ:宝祖利酒Misteｌle：密甜尔Wine Cooleｒ：清爽酒Cidｅｒ：苹果酒Bｒanｄy:白兰地Ｆｒuiｔｂrandy:水果白兰地Pomace Brandy：果渣白兰地Grapｅbrａndｙ：葡萄白兰地Ｌｉｑuoｒ(Liｑuｅur):利口酒Gin：金酒（杜松子酒)Rｕm：朗姆酒Cocｋtaiｌ：鸡尾酒V odｋa：伏特加Whiskｙ:威士忌Spｉrit:酒精，烈酒Cognａc(Fｒance) :科尼亚克白兰地(法)Arｍagｎaｃ（Fｒancｅ) ：阿马尼亚克白兰地(法）Ｓherrｙ（Ｓpain) ：雪莉酒（西班牙)Poｒt(Portugueｓe) ：波特酒(葡萄牙）BDX:波尔多红酒第二部分酿酒微生物Yeast：酵母Ｗild yeast:野生酵母Yeａstｈulｌs:酵母菌皮Dｒy acｔiviｔy yeast：活性干酵母Bacteriａ:细菌Malolactic bａｃteｒia(MLB）:乳酸菌Ｌactｉcａcid baｃterｉa(LAB）:乳酸菌Ａｃetic acid bactｅｒiａ:醋酸菌Spoilage yｅａst：败坏酵母第三部分生理生化过程Ｔｒanspｉｒatiｏn:蒸腾作用Eｖapｏraｔion：蒸发Pｈotosｙnthesis：光合作用MaiｌlardＲeaｃtion ：麦拉德反应Veraisoｎ:转色期Sａtuｒａｔion:饱和Alｃｏｈolic fｅｒmｅntatioｎ(AF) :酒精发酵Stuck (Sluggish)Fermｅntation:发酵停滞PｒｉｍａrｙFerｍentatｉon：前发酵,主发酵Seｃondary Fermentａｔioｎ;二次发酵Ｈeteｒofermenｔatｉon：异型发酵Malolacｔiｃfermeｎtａｔｉｏn(ＭLF) ：苹果酸-乳酸发酵Malo-Aｌｃohol Fermentatioｎ(MAF)：苹果酸-酒精发酵Methode Charantaise：夏朗德壶式蒸馏法Ｍaceratiｏn Carbonｉque ：ＣO2浸渍发酵Wｈｏle ｂｕnch ferｍentatｉon ：CO2浸渍发酵Bｅaujｏlasis method：宝祖利酿造法Unaｒeｏbic feｒｍeｎtatiｏn:厌氧发酵法Thermoviｎiｆｉcaｔiｏｎ:热浸渍酿造法Ｃhａrｍat mｅｔhoｄ:罐式香槟法Enzymatiｃｂrowｎｉng：酶促褐变Acetificatiｏn:酸败Ageiｎg:陈酿Sur liｅｓ:带酒脚陈酿Eｓtｅrify：酯化Sacchａｒify：糖化Liqｕｅfy：溶解、液化Botｔle agｉnｇ：瓶内陈酿Amｅlｉoraｔion:原料改良Chaｐtａlｉzaｔioｎ：加糖Dｉstillation：蒸馏Fraｃtiｏnal Dｉstillａtｉon:分馏Recｔｉfication:精馏Cｌaｒificａtｉｏn：澄清第四部分葡萄酒酿酒辅料Ｂetoｎite：膨润土(皂土）Kieselgur ，diatoｍite:硅藻土Cａpsule:胶帽Tｉn Plａt、Foil:锡箔Ｐigmｅnt：颜料、色素Casein：酪蛋白Ｐectin:果胶酶Ｓilica gel:硅胶Gelatin：明胶Isｉｎglass:鱼胶Eggｗhite：蛋清Albumｅｎ:蛋白Blood powdｅｒ:血粉第五部分理化指标Ｔotal aciｄ：总酸Titrable ａcid:滴定酸Residul sugaｒ：残糖Carbon dｉoxide：二氧化碳Sugａr-freｅｅｘｔract:干浸出物Voｌatiｌe acｉd：挥发酸Ｓulfur dioxｉｄe:二氧化硫Toｔaｌsulfｕr dioxｉdｅ:总二氧化硫Ｆreｅsuｌｆur diｏxide:游离二氧化硫Coｐper（Cｕ)：铜Iron(Fｅ）:铁Poｔａssium:钾（K）Ｃaｌcium(Ca)：钙Sｏdium（Na）:钠第六部分物质名词Metｈａnoｌ:甲醇Ｈｉgh Ａlcｏhol：高级醇Polyalcohol:多元醇Eｔhyl aceｔaｔe：乙酸乙酯Ｆｌavonol:黄酮醇Gｌyciｎｅ:甘油Ｃａlｃiｕm Pｅｃtate:果胶酸钙Ochratoxiｎ:棕曲霉毒素Ｂuｔanｏl：丁醇Iｓｏbｕｔaｎoｌ:正丁醇Ｇastric Acid:胃酸Ｐrｏpaｎoｎe:丙酮Ａｃetic Aciｄ：乙酸Ｆoｒｍic Acid:甲酸，蚁酸Phｏspholｉpiｄs：磷脂AmｉnｏＡcid：氨基酸Fatty Ａcｉd:脂肪酸Ｃaｒｂoｎｉc Aciｄ：碳酸Carｂohyｄrate:碳水化合物FixeｄAcid:固定酸Tartaric Acｉd：酒石酸ＭａｌiｃAciｄ:苹果酸Citrｉc Aｃid:柠檬酸Lactic Acid：乳酸Succｉnic Ａcid:琥珀酸Ｓorｂiｃａｃiｄ：山梨酸Asｃoｒｂic ａcid：抗坏血酸Benｚylａcｉｄ:苯甲酸Ｇalliｃａcid:没食子酸FeｒｕlｉｃＡcid：阿魏酸Pcoumarｉｃacid:香豆酸Glucoｓe，Dextrose ,GrapｅSugaｒ：葡萄糖Ｆructose,ＦruｉｔSugａr:果糖CａnｅSugar，Short Sｗeeteniｎg：蔗糖Polysaｃchaｒides：水解多糖Starch :淀粉Amｙlaｓe：淀粉酶Ｆoam:泡沫Ｐrｏteｉn：蛋白质Mercaptan:硫醇Ｔhｉａmine:硫胺（ＶB1）Ammonｉum Ｓalt：铵盐Mｅｌａｎoidｉｎen：类黑精Glyceｒol:甘油,丙三醇Copper ciｔｒate:柠檬酸铜Cｏpper sulphaｔｅ：硫酸铜Hydrogｅｎsｕlphide：硫化氢Oak (bａｒｒel)：橡木(桶）Caｔechｉnｓ：儿茶酚Ｌow FｌavouｒThｒeshoｌｄ：香味阈值Ｍaillard Reaction:美拉德反应V olatｉｌｅＰｈeｎｏls:挥发性酚Vａnillaｎ：香子兰Vanillin:香草醛,香兰素Linalool:里那醇,沉香醇Gerｏniol:牻牛儿醇，香茅醇Ｐyrａｎic acｉd:丙酮酸Furan Aldｅｈydｅｓ：呋喃醛Eugenol：丁香酚Ｇuaｉａcoｌ：愈创木酚CａrbohydｒａtｅDegrａdation Ｐroducｔs:碳水化合物降解物Ｃelluｌoｓe:纤维素Ｈｅmiｃelｌulosｅ：半纤维素Hｅmiceｌlulａｓe：半纤维素酶Ｍaltol：落叶松皮素ＯaｋLactone:橡木内酯Hydrｏｌｙsabｌe Ｔannins：水解单宁Ellagiｔaｎnins:鞣花单宁Ｐrｏanｔhocｙanidiｎ:原花色素Rｅlａtive Aｓtrｉｎｇｅｎcy（ＲA）:相对涩性LａｇiｃＡcｉd:鞣花酸Polｙpetide Nitrogeｎ：多肽氮Oxidｏ－ｒeductｉoｎＰｏｔenｔial:氧化还原电位ＣｏｎｄｅnｃeｄPhｅnｏlｓ:聚合多酚Ｐｏly-pheｎｏls：多酚PVP（Ｐ)：聚乙烯（聚）吡咯烷酮Anｔhocｙanin:花青素Alｃoｈｏｌ, etｈanol：乙醇ＩnvertＳugａr 转化糖Ｏxygen:氧气Esteｒ：酯类物质Niｔrｏｇｅn：氮气Aｒoma：果香Viｒuｓ:病毒Ｂacterｉopｈａgｅ:噬菌体Bｏdy：酒体Bｙprｏduct:副产物ＰｏtaｓsiumＢitaｒtｒate（KHT）:酒石酸氢钾PotａsｓiｕｍSorbate:山梨酸钾ＤiammoniuｍPhoｓphaｔe:磷酸氢二铵Potassiｕm Metａ－bｉsulｆite(K２Ｓ2O5):偏重亚硫酸钾Tannin:单宁Oak ｔａnnｉｎs：橡木丹宁Undesiｒed（Excｅｓｓｉｖｅ)Tａnnins：劣质单宁Desiｒeｄｔanｎins:优质单宁Enzyme：酶Laccａsｅ：漆酶Polyphｅnol Oxidaｓe(ＰPO)：多酚氧化酶β-glｕｃｏsｉdase：β－葡（萄）糖苷酶β－gｌucanase:β-葡聚糖酶Ｍａnnoproteｉns：甘露糖蛋白Lｅeｓ:酒泥Chａteau：酒庄Buｌｋwｉne、Ｒawｗinｅ:原酒Hyｇieｎe:卫生Actｉvateｄcａrｂon:活性碳Ｃurｒant：茶蔗子属植物、无核小葡萄干Raｓｐberry:木莓、山莓、覆盆子、悬钩子第七部分:设备Ｆiltｒate(ｆｉｌtraｔiｏn):过滤Two-ｗａyＰumｐ:双向泵Screw Pump：螺杆泵Cｅnｔｒifｕge：离心机Distillatiｏｎ:蒸馏HeaｔExchanger:热交换器Cruｓher：破碎机Deｓｔemer：除梗机Prｅsser:压榨机Ａtmospｈere Pｒｅsｓer：气囊压榨机Scｒew Ｐresｓer:连续压榨机Filter：过滤机Boｔtling Liｎe:灌装线PｌatｅFiｌｔrａtion（fｉlter)：板框过滤(机）VａcuuｍＦｉltｒａｔioｎ(ｆilteｒ）：真空过滤(机）Ｄepth Filｔｒａtiｏn(filteｒ)：深层过滤（机)Ｃｒoss Fｉltratiｏn（filteｒ):错流过滤（机)Ｍembrane Fｉｌtｒaｔioｎ(filter）:膜过滤（机）SterilｅFiｌtrａtion（ｆiｌter)：除菌过滤(机）Pocket Fiｌtratiｏn（filtｅr):袋滤（机)Rｏtary Machine：转瓶机Poｍace Draining：出渣Ｂｌｅndiｎg：调配Rａｃking:分离(皮渣、酒脚）Dｅｃanting：倒灌（瓶）Ｒemuage：吐渣Finｉｎg：下胶Deacidiｆicaｔion:降酸Pump over:循环Ｓｋｉn Contact：浸皮（渍)Mix ｃolｏrｓ:调色OxidativｅAgeinｇMethod：氧化陈酿法Redｕciｎg AgeinｇMethod：还原陈酿法Stabilization:稳定性Ｕllagｅ：未盛满酒的罐（桶）Heａdsｐacｅ:顶空ＮTU：浊度Receiviｎg bin:接收槽Coｒkscreｗ:开瓶器Diｓtilling Cｏｌumn：蒸馏塔Coｎdｅnsｅr：冷凝器Heａt Eｘchangｅr:热交换器Cｏrk：软木塞Ｃelｌar：酒窖Wiｎe Sｈoｗｒoom:葡萄酒陈列室Opｔical Deｎｓitｙ(OD):光密度Ｍetal Croｗn Ｌid:皇冠盖Ｂlaｎkｅt:隔氧层Ｐaｓtｅuｒisation:巴斯德杀菌法第八部分:原料、病虫害、农药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:扇叶病毒病Antｈｒaｃnｏｓe：炭疽病Miｌd Powder:灰腐病Ｂｌack Ｒｏttｅn:黑腐病Nobleｒｏｔ：贵腐病Pearlｓ：皮尔斯病Pｈyllｏxeｒa：根瘤蚜Nemａｔode:线虫Ｂiｒd Daｍage：鸟害Peｓt：昆虫Ｌime Sulphur:石硫合剂Nurｓery：营养钵Heｒbｉｃiｄe:除草剂Peｓticｉｄe：杀虫剂Fｕｎｇicｉde：真菌剂Bordeａux miｘturｅ：波尔多液Mｉcrocｌimａte：微气候Vａrieｔy:品种Clｕｓter:果穗Ｒachis：穗轴Sciｏｎ:接穗Rootsｔock：砧木Ｇraftinｇ：嫁接第九部分：学科名词Ｅｎｏｌｏgy:葡萄酒酿造学Ｐomｏlogy：果树学Ｖinifｉcaｔｉoｎ：葡萄酒酿造法Winｅ-ｍaｋinｇ：葡萄酒酿造Ampeｌogｒaｐhy：葡萄品种学Viｎiculture:葡萄栽培学Wｉne Cｈemiｓｔｒｙ葡萄酒化学Eｎologist,Ｗｉnemaker:酿酒师Vｉｎtage:年份Ｉnoculation(inocｕｌum):接种（物)MＯG(matｅriａl ｏther thａn gｒapes）:杂物Teｒpene：萜烯Ｔerpenol:萜烯醇第十部分葡萄酒等级法国:A.O.C：法定产区葡萄酒V．D.Ｑ.S:优良产区葡萄酒Ｖ．Ｄ.Ｐ:地区餐酒V．D．T:日常餐酒德国:1．Tａfelweｉｎ：日常餐酒;2．Lａndwein:地区餐酒;3. Quａlitaｅｔswｅｉn ｂesｔiｍmter Anbaｕgebｉete:简称QｂＡ,优质葡萄酒；4. Qualitａetswｅiｎmit Praedｉｋat：简称QmＰ，特别优质酒。
葡萄酒基础英语一、单词1. Wine- 英语释义：An alcoholic drink made from the fermented juice of grapes.- 用法：可作可数名词或不可数名词。
作可数名词时，表示不同种类的葡萄酒；作不可数名词时，表示葡萄酒这种饮品。
- 双语例句：- Red wine is often paired with red meat.（红葡萄酒常与红肉搭配。
）- This region produces some of the finest wines in the world.（这个地区生产世界上一些最优质的葡萄酒。
）2. Grape- 英语释义：A small round juicy fruit, usually purple, red, or green, that grows in bunches on a vine and is used for making wine.- 用法：可数名词。
- 双语例句：- These grapes are perfect for making wine.（这些葡萄非常适合酿酒。
）- The vineyard is full of ripe grapes.（葡萄园里满是成熟的葡萄。
）3. Ferment- 英语释义：(v.) Undergo fermentation; cause to ferment. (n.) A substance that causes fermentation.- 用法：作动词时，可及物也可不及物；作名词时，可数。
- 双语例句：- Yeast is used to ferment the grape juice.（酵母被用来使葡萄汁发酵。
）- The ferment in the wine - making process is crucial.（酿酒过程中的发酵至关重要。
）4. Vineyard- 英语释义：A piece of land on which grapevines are grown.- 用法：可数名词。
第一部分葡萄酒分类Dry red wine:干红葡萄酒Semi—dry wine：半干葡萄酒Dry white wine:干白葡萄酒Rose wine：桃红葡萄酒Sweet wine：甜型葡萄酒Semi-sweet wine：半甜葡萄酒Still wine：静止葡萄酒Sparkling wine：起泡葡萄酒Claret:新鲜桃红葡萄酒（波尔多产) Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒Brut wine:天然葡萄酒Carbonated wine：加气起泡葡萄酒Appetizer wine（ Aperitif)：开胃葡萄酒Table wine：佐餐葡萄酒Dessert wine:餐后葡萄酒Champagne：香槟酒Vermouth：味美思Beaujolasis：宝祖利酒Mistelle：密甜尔Wine Cooler：清爽酒Cider：苹果酒Brandy：白兰地Fruit brandy：水果白兰地Pomace Brandy：果渣白兰地Grape brandy：葡萄白兰地Liquor（Liqueur）：利口酒Gin：金酒(杜松子酒）Rum：朗姆酒Cocktail:鸡尾酒Vodka：伏特加Whisky：威士忌Spirit：酒精，烈酒Cognac（France）：科尼亚克白兰地（法）Armagnac(France) :阿马尼亚克白兰地（法）Sherry（Spain）：雪莉酒（西班牙)Port（Portuguese) ：波特酒(葡萄牙) BDX：波尔多红酒第二部分酿酒微生物Yeast：酵母Wild yeast：野生酵母Yeast hulls：酵母菌皮Dry activity yeast：活性干酵母Bacteria：细菌Malolactic bacteria（MLB）：乳酸菌Lactic acid bacteria(LAB）：乳酸菌Acetic acid bacteria：醋酸菌Spoilage yeast：败坏酵母第三部分生理生化过程Transpiration:蒸腾作用Evaporation：蒸发Photosynthesis：光合作用Maillard Reaction ：麦拉德反应Veraison：转色期Saturation：饱和Alcoholic fermentation(AF） :酒精发酵Stuck （Sluggish) Fermentation：发酵停滞Primary Fermentation：前发酵，主发酵Secondary Fermentation;二次发酵Heterofermentation：异型发酵Malolactic fermentation(MLF）：苹果酸-乳酸发酵Malo—Alcohol Fermentation（MAF）:苹果酸—酒精发酵Methode Charantaise：夏朗德壶式蒸馏法Maceration Carbonique :CO2浸渍发酵Whole bunch fermentation ：CO2浸渍发酵Beaujolasis method:宝祖利酿造法Unareobic fermentation：厌氧发酵法Thermovinification：热浸渍酿造法Charmat method：罐式香槟法Enzymatic browning：酶促褐变Acetification：酸败Ageing:陈酿Sur lies：带酒脚陈酿Esterify：酯化Saccharify：糖化Liquefy：溶解、液化Bottle aging:瓶内陈酿Amelioration：原料改良Chaptalization：加糖Distillation:蒸馏Fractional Distillation：分馏Rectification：精馏Clarification：澄清第四部分葡萄酒酿酒辅料Betonite：膨润土（皂土）Kieselgur ，diatomite：硅藻土Capsule：胶帽Tin Plat、Foil:锡箔Pigment：颜料、色素Casein：酪蛋白Pectin:果胶酶Silica gel:硅胶Gelatin：明胶Isinglass:鱼胶Egg white:蛋清Albumen：蛋白Blood powder：血粉第五部分理化指标Total acid:总酸Titrable acid：滴定酸Residul sugar：残糖Carbon dioxide：二氧化碳Sugar—free extract:干浸出物Volatile acid:挥发酸Sulfur dioxide：二氧化硫Total sulfur dioxide：总二氧化硫Free sulfur dioxide：游离二氧化硫Copper（Cu）：铜Iron(Fe）：铁Potassium:钾（K)Calcium(Ca):钙Sodium（Na）:钠第六部分物质名词Methanol：甲醇High Alcohol:高级醇Polyalcohol:多元醇Ethyl acetate：乙酸乙酯Flavonol:黄酮醇Glycine:甘油Calcium Pectate：果胶酸钙Ochratoxin:棕曲霉毒素Butanol：丁醇Isobutanol：正丁醇Gastric Acid：胃酸Propanone：丙酮Acetic Acid：乙酸Formic Acid:甲酸，蚁酸Phospholipids：磷脂Amino Acid:氨基酸Fatty Acid:脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物Fixed Acid：固定酸Tartaric Acid：酒石酸Malic Acid:苹果酸Citric Acid：柠檬酸Lactic Acid：乳酸Succinic Acid：琥珀酸Sorbic acid：山梨酸Ascorbic acid：抗坏血酸Benzyl acid：苯甲酸Gallic acid：没食子酸Ferulic Acid：阿魏酸Pcoumaric acid：香豆酸Glucose， Dextrose ，Grape Sugar：葡萄糖Fructose, Fruit Sugar：果糖Cane Sugar， Short Sweetening：蔗糖Polysaccharides：水解多糖Starch ：淀粉Amylase：淀粉酶Foam：泡沫Protein:蛋白质Mercaptan：硫醇Thiamine:硫胺（VB1）Ammonium Salt:铵盐Melanoidinen：类黑精Glycerol:甘油,丙三醇Copper citrate:柠檬酸铜Copper sulphate:硫酸铜Hydrogen sulphide：硫化氢Oak （barrel） :橡木(桶）Catechins：儿茶酚Low Flavour Threshold：香味阈值Maillard Reaction：美拉德反应Volatile Phenols:挥发性酚Vanillan：香子兰Vanillin：香草醛，香兰素Linalool:里那醇，沉香醇Geroniol：.牛儿醇，香茅醇Pyranic acid:丙酮酸Furan Aldehydes：呋喃醛Eugenol：丁香酚Guaiacol：愈创木酚Carbohydrate Degradation Products：碳水化合物降解物Cellulose：纤维素Hemicellulose：半纤维素Hemicellulase：半纤维素酶Maltol：落叶松皮素Oak Lactone：橡木内酯Hydrolysable Tannins:水解单宁Ellagitannins：鞣花单宁Proanthocyanidin：原花色素Relative Astringency(RA）：相对涩性Lagic Acid：鞣花酸Polypetide Nitrogen：多肽氮Oxido—reduction Potential：氧化还原电位Condenced Phenols：聚合多酚Poly—phenols:多酚PVP（P）：聚乙烯(聚）吡咯烷酮Anthocyanin:花青素Alcohol, ethanol：乙醇Invert Sugar 转化糖Oxygen：氧气Ester：酯类物质Nitrogen：氮气Aroma:果香Virus:病毒Bacteriophage:噬菌体Body：酒体Byproduct:副产物Potassium Bitartrate（KHT）:酒石酸氢钾Potassium Sorbate:山梨酸钾Diammonium Phosphate:磷酸氢二铵Potassium Meta—bisulfite （K2S2O5）：偏重亚硫酸钾Tannin:单宁Oak tannins：橡木丹宁Undesired （Excessive ）Tannins：劣质单宁Desired tannins:优质单宁Enzyme：酶Laccase：漆酶Polyphenol Oxidase（PPO）：多酚氧化酶β—glucosidase：β-葡（萄）糖苷酶β—glucanase：β—葡聚糖酶Mannoproteins：甘露糖蛋白Lees：酒泥Chateau：酒庄Bulk wine、Raw wine:原酒Hygiene:卫生Activated carbon：活性碳Currant：茶蔗子属植物、无核小葡萄干Raspberry：木莓、山莓、覆盆子、悬钩子第七部分:设备Filtrate(filtration):过滤Two—way Pump：双向泵Screw Pump：螺杆泵Centrifuge：离心机Distillation:蒸馏Heat Exchanger：热交换器Crusher:破碎机Destemer：除梗机Presser：压榨机Atmosphere Presser：气囊压榨机Screw Presser：连续压榨机Filter：过滤机Bottling Line:灌装线Plate Filtration（filter）：板框过滤（机）Vacuum Filtration（filter）：真空过滤（机）Depth Filtration（filter）:深层过滤（机) Cross Filtration（filter）:错流过滤（机）Membrane Filtration（filter):膜过滤(机）Sterile Filtration(filter）：除菌过滤（机) Pocket Filtration（filter）：袋滤（机）Rotary Machine:转瓶机Pomace Draining：出渣Blending：调配Racking：分离(皮渣、酒脚）Decanting：倒灌（瓶）Remuage：吐渣Fining：下胶Deacidification：降酸Pump over:循环Skin Contact：浸皮（渍)Mix colors：调色Oxidative Ageing Method:氧化陈酿法Reducing Ageing Method:还原陈酿法Stabilization:稳定性Ullage:未盛满酒的罐（桶）Headspace：顶空NTU:浊度Receiving bin：接收槽Corkscrew:开瓶器Distilling Column:蒸馏塔Condenser:冷凝器Heat Exchanger：热交换器Cork：软木塞Cellar：酒窖Wine Showroom：葡萄酒陈列室Optical Density（OD）：光密度Metal Crown Lid:皇冠盖Blanket：隔氧层Pasteurisation：巴斯德杀菌法第八部分：原料、病虫害、农药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：扇叶病毒病Anthracnose:炭疽病Mild Powder：灰腐病Black Rotten:黑腐病Noble rot:贵腐病Pearls：皮尔斯病Phylloxera：根瘤蚜Nematode：线虫Bird Damage:鸟害Pest：昆虫Lime Sulphur:石硫合剂Nursery：营养钵Herbicide：除草剂Pesticide:杀虫剂Fungicide：真菌剂Bordeaux mixture：波尔多液Microclimate：微气候Variety：品种Cluster:果穗Rachis：穗轴Scion：接穗Rootstock：砧木Grafting：嫁接第九部分：学科名词Enology:葡萄酒酿造学Pomology：果树学Vinification:葡萄酒酿造法Wine—making:葡萄酒酿造Ampelography：葡萄品种学Viniculture：葡萄栽培学Wine Chemistry 葡萄酒化学Enologist，Winemaker：酿酒师Vintage:年份Inoculation（inoculum)：接种(物）MOG(material other than grapes)：杂物Terpene:萜烯Terpenol:萜烯醇第十部分葡萄酒等级法国：A。
葡萄酒词典最好的葡萄酒知识，自学葡萄酒必备词典AAccessible 已可饮用，已经可以品尝的酒。
Acid，Acidity 酸度酒酸，是造成葡萄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。
After taste 后味品尝后葡萄酒留在口中的味道和感觉。
Ageing：陈酿有时部分刚生产的葡萄酒，需要经过贮存一定时间，让其自然老熟，使其口味更醇厚，该过程即为陈酿。
Amber 琥珀色部分葡萄酒所具有的类似琥珀的颜色。
A.O.C：法定产区葡萄酒法国葡萄酒分级制度中A.O.C为最高级，这些酒必须满足由全国法定产区名称管理局所规定并由法令正式宣布的所有生产条件。
Appetizer wine( Aperitif) 开胃葡萄酒开胃酒是为了增进食欲、营造气氛而饮用的酒，在葡萄酒内加入果汁、药草而成。
Aroma，Aromatic 果香用于描述蕴含显著果香的葡萄酒，这些葡萄通常以果香浓郁的葡萄如玫瑰香型的葡萄酿制。
Astringent 涩的、收敛性的葡萄酒中的单宁会与唾液蛋白质发生的化学反应，从而使口腔表层产生一种收敛性的触感。
一般葡萄酒都会有“涩”感，但好的葡萄酒“涩”得恰到好处，不会给人太多的不适感。
BBlind tasting 盲品不事先告诉品尝者葡萄酒来源及身份的品尝。
Bitter 苦味一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。
Body 酒体酒在舌头上的重量的感觉，决定于酒精，单宁和干浸出物的多少及酸度的高低。
Brandy 白兰地白兰地是以水果为原料，经发酵、蒸馏制成的酒。
通常所称的白兰地专指以葡萄为原料，通过发酵再蒸馏制成的酒。
而以其他水果为原料，通过同样的方法制成的酒，常在白兰地酒前面加上水果原料的名称以区别其种类，比如以苹果为原料制成的白兰地称为苹果白兰地（Apple Brandy）。
Brilliant 闪亮用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。
葡萄酒类专业英汉词汇葡萄酒类专业英汉词汇葡萄酒类专业英汉词汇第一部分葡萄酒分类dry red wine：干红葡萄酒semi-dry wine：半干葡萄酒dry white wine：干白葡萄酒rose wine：桃红葡萄酒sweet wine：甜型葡萄酒semi-sweet wine：半甜葡萄酒still wine：静止葡萄酒sparkling wine：起泡葡萄酒claret：新鲜桃红葡萄酒（波尔多产）botrytised wine：贵腐葡萄酒fortified wine：加强葡萄酒flavored wine：加香葡萄酒brut wine：天然葡萄酒carbonated wine：加气起泡葡萄酒appetizer wine( aperitif)：开胃葡萄酒table wine：佐餐葡萄酒dessert wine：餐后葡萄酒champagne：香槟酒vermouth：味美思beaujolasis：宝祖利酒mistelle：密甜尔wine cooler：清爽酒cider：苹果酒brandy：白兰地fruit brandy：水果白兰地pomace brandy：果渣白兰地grape brandy：葡萄白兰地liquor（liqueur）：利口酒gin：金酒（杜松子酒）rum：朗姆酒cocktail：鸡尾酒vodka：伏特加whisky：威士忌spirit：酒精，烈酒cognac(france) ：科尼亚克白兰地（法）armagnac(france) ：阿马尼亚克白兰地（法）sherry(spain) ：雪莉酒（西班牙）port(portuguese) ：波特酒（葡萄牙）bdx：波尔多红酒第二部分酿酒微生物yeast：酵母wild yeast：野生酵母yeast hulls：酵母菌皮dry activity yeast：活性干酵母bacteria：细菌malolactic bacteria(mlb) ：乳酸菌lactic acid bacteria(lab) ：乳酸菌acetic acid bacteria：醋酸菌spoilage yeast：败坏酵母第三部分生理生化过程transpiration：蒸腾作用evaporation：蒸发photosynthesis：光合作用maillard reaction ：麦拉德反应veraison：转色期saturation：饱和alcoholic fermentation(af) ：酒精发酵stuck (sluggish) fermentation：发酵停滞primary fermentation：前发酵，主发酵secondary fermentation；二次发酵heterofermentation：异型发酵malolactic fermentation(mlf) ：苹果酸-乳酸发酵malo-alcohol fermentation(maf)：苹果酸-酒精发酵methode charantaise：夏朗德壶式蒸馏法maceration carbonique ：co2浸渍发酵whole bunch fermentation ：co2浸渍发酵beaujolasis method：宝祖利酿造法unareobic fermentation：厌氧发酵法thermovinification：热浸渍酿造法charmat method：罐式香槟法enzymatic browning：酶促褐变acetification：酸败ageing：陈酿sur lies：带酒脚陈酿esterify：酯化saccharify：糖化liquefy：溶解、液化bottle ageing：瓶内陈酿amelioration：原料改良chaptalization：加糖distillation：蒸馏fractional distillation：分馏rectification：精馏clarification：澄清第四部分葡萄酒酿酒辅料betonite：膨润土（皂土）kieselgur ,diatomite：硅藻土capsule：胶帽tin plat、foil：锡箔pigment：颜料、色素casein：酪蛋白pectin：果胶酶silica gel：硅胶gelatin：明胶isinglass：鱼胶egg white：蛋清albumen：蛋白blood powder：血粉第五部分理化指标total acid：总酸titrable acid：滴定酸residul sugar：残糖carbon dioxide：二氧化碳sugar-free extract：干浸出物volatile acid：挥发酸sulfur dioxide：二氧化硫total sulfur dioxide：总二氧化硫free sulfur dioxide：游离二氧化硫copper（cu）：铜iron（fe）：铁potassium：钾（k）calcium（ca）：钙sodium（na）：钠第六部分物质名词methanol：甲醇high alcohol：高级醇polyalcohol：多元醇ethyl acetate：乙酸乙酯flavonol：黄酮醇glycine：甘油calcium pectate：果胶酸钙ochratoxin：棕曲霉毒素butanol：丁醇isobutanol：正丁醇gastric acid：胃酸propanone：丙酮acetic acid：乙酸formic acid：甲酸，蚁酸phospholipids：磷脂amino acid：氨基酸fatty acid：脂肪酸carbonic acid：碳酸carbohydrate：碳水化合物fixed acid：固定酸tartaric acid：酒石酸malic acid：苹果酸citric acid：柠檬酸lactic acid：乳酸succinic acid：琥珀酸sorbic acid：山梨酸ascorbic acid：抗坏血酸benzyl acid：苯甲酸gallic acid：没食子酸ferulic acid：阿魏酸pcoumaric acid：香豆酸glucose, dextrose ,grape sugar：葡萄糖fructose, fruit sugar：果糖cane sugar, short sweetening：蔗糖polysaccharides：水解多糖starch ：淀粉amylase：淀粉酶foam：泡沫protein：蛋白质mercaptan：硫醇thiamine：硫胺（vb1）ammonium salt：铵盐melanoidinen：类黑精glycerol：甘油，丙三醇copper citrate：柠檬酸铜copper sulphate：硫酸铜hydrogen sulphide：硫化氢oak (barrel) ：橡木（桶）catechins：儿茶酚low flavour threshold：香味阈值maillard reaction：美拉德反应volatile phenols：挥发性酚vanillan：香子兰vanillin：香草醛,香兰素linalool：里那醇，沉香醇geroniol：牻牛儿醇，香茅醇pyranic acid：丙酮酸furan aldehydes：呋喃醛eugenol：丁香酚guaiacol：愈创木酚carbohydrate degradation products：碳水化合物降解物cellulose：纤维素hemicellulose：半纤维素hemicellulase：半纤维素酶maltol：落叶松皮素oak lactone：橡木内酯hydrolysable tannins：水解单宁ellagitannins：鞣花单宁proanthocyanidin：原花色素relative astringency(ra)：相对涩性lagic acid：鞣花酸polypetide nitrogen：多肽氮oxido-reduction potential：氧化还原电位condenced phenols：聚合多酚poly-phenols：多酚pvp（p）：聚乙烯（聚）吡咯烷酮anthocyanin：花青素alcohol, ethanol：乙醇invert sugar 转化糖oxygen：氧气ester：酯类物质nitrogen：氮气aroma：果香virus：病毒bacteriophage：噬菌体body：酒体byproduct：副产物potassium bitartrate（kht）：酒石酸氢钾potassium sorbate：山梨酸钾diammonium phosphate：磷酸氢二铵potassium meta-bisulfite (k2s2o5)：偏重亚硫酸钾tannin：单宁oak tannins：橡木丹宁undesired （excessive ）tannins：劣质单宁desired tannins：优质单宁enzyme：酶laccase：漆酶polyphenol oxidase(ppo) ：多酚氧化酶β-glucosidase：β-葡（萄）糖苷酶β-glucanase：β-葡聚糖酶mannoproteins：甘露糖蛋白lees：酒泥chateau：酒庄bulk wine、raw wine：原酒hygiene：卫生activated carbon：活性碳currant：茶蔗子属植物、无核小葡萄干raspberry：木莓、山莓、覆盆子、悬钩子第七部分：设备filtrate(filtration)：过滤two-way pump：双向泵screw pump：螺杆泵centrifuge：离心机distillation：蒸馏heat exchanger：热交换器crusher：破碎机destemer：除梗机presser：压榨机atmosphere presser：气囊压榨机screw presser：连续压榨机filter：过滤机bottling line：灌装线plate filtration（filter）：板框过滤（机）vacuum filtration（filter）：真空过滤（机）depth filtration（filter）：深层过滤（机）cross filtration（filter）：错流过滤（机）membrane filtration（filter）：膜过滤（机）sterile filtration（filter）：除菌过滤（机）pocket filtration（filter）：袋滤（机）rotary machine：转瓶机pomace draining：出渣blending：调配racking：分离（皮渣、酒脚）decanting：倒灌（瓶）remuage：吐渣fining：下胶deacidification：降酸pump over：循环skin contact：浸皮（渍）mix colors：调色oxidative ageing method：氧化陈酿法reducing ageing method：还原陈酿法stabilization：稳定性ullage：未盛满酒的罐（桶）headspace：顶空ntu：浊度receiving bin：接收槽corkscrew：开瓶器distilling column：蒸馏塔condenser：冷凝器heat exchanger：热交换器cork：软木塞cellar：酒窖wine showroom：葡萄酒陈列室optical density（od）：光密度metal crown lid：皇冠盖blanket：隔氧层pasteurisation：巴斯德杀菌法第八部分：原料、病虫害、农药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：扇叶病毒病anthracnose：炭疽病mild powder：灰腐病black rotten：黑腐病noble rot：贵腐病pearls：皮尔斯病phylloxera：根瘤蚜nematode：线虫bird damage：鸟害pest：昆虫lime sulphur：石硫合剂nursery：营养钵herbicide：除草剂pesticide：杀虫剂fungicide：真菌剂bordeaux mixture：波尔多液microclimate：微气候variety：品种cluster：果穗rachis：穗轴scion：接穗rootstock：砧木grafting：嫁接第九部分：学科名词enology：葡萄酒酿造学pomology：果树学vinification：葡萄酒酿造法wine-making：葡萄酒酿造ampelography：葡萄品种学viniculture：葡萄栽培学wine chemistry 葡萄酒化学enologist,winemaker：酿酒师vintage：年份inoculation（inoculum）：接种（物）mog（material other than grapes）：杂物terpene：萜烯terpenol：萜烯醇第十部分葡萄酒等级法国：a.o.c：法定产区葡萄酒v.d.q.s：优良产区葡萄酒v.d.p：地区餐酒v.d.t：日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类vitaceae：葡萄科vine：葡萄树american vine：美洲种葡萄franco-american：欧美杂交种hybrid：杂交品种wild grape（vine）：野生葡萄cultivar：栽培品种wine grape：酿酒葡萄table grape：鲜食葡萄seedless grape：无核（籽）葡萄grape(vine) variety：葡萄品种二、红葡萄品种：cabernet sauvignon(france)：赤霞珠cabernet franc(france)：品丽珠cabernet gernischt(france) ：蛇龙珠carignan：佳利酿sinsaut(france) ：神索gamay(france) ：佳美grenache(spain) ：歌海娜merlot(france) ：梅鹿辄petit verdot (france) ：味尔多pinot noir(france) ：黑比诺ruby cabernet(america) ：宝石解百纳sangiovese(italy) ：桑娇维塞syrah(france) ：西拉zinfandel(america) ：增芳德muscat hamburg：玫瑰香saperavi（former soviet union）：晚红蜜三、白葡萄品种：aligote(france) ：阿里高特chardonney(france) ：霞多丽chenin blanc(france) ：白诗南traminer(germany) ：琼瑶浆italian riesling：贵人香grey risling：灰雷司令white riesling(germany) ：白雷司令muller-thurgau(germany) ：米勒muscat blanc：白麝香pinot blanc(france：)白品乐sauvignon blanc(france) ：长相思selillon(france) ：赛美蓉silvaner(germany) ：西万尼ugni blanc(france) ：白玉霓folle blanche(france) ：白福尔colombard(france) ：鸽笼白long yan（china,changcheng）：龙眼rkatsiteli （former soviet union）：白羽四、染色品种：alicante bouschet(france) ：紫北塞yan 73(china,changyu) ：烟73yan 74(china,changyu) ：烟74第十二部分葡萄酒品尝taste：品尝clarity：清澈、透明transparent：透明的sensation；感觉bitter flavors：苦味off-flavor, off-smell, odour：异味stemmy：果梗味reduction smell：还原味oxidative smell：氧化味harmony：协调性odour：气味olfactory：嗅觉的scent：植物香气aroma：果香bouquet：酒香body：酒体perception：感觉amber：琥珀色的ruby：宝石红色tawny：黄褐色violet：紫罗兰色pink：紫红色brown：褐色的round：圆润的full：完整的、丰满的harmonious：协调的supple：柔顺的soft：柔软的smooth：平滑的mellower：醇美的lively：充满活力的rich：饱满的，馥郁的fine：细腻的fresh：清新的well-balanced：平衡良好的subtle：微妙的, 精细的velvety：柔软的、温和的、柔顺的fragrant：芳香的、香气幽雅的flowery：花香的syrupy：美妙的、甜美的mellow：甘美的、圆润的、松软的luscious：甘美的、芬芳的tranquil：恬静的spicy：辛辣的tart：尖酸的harsh，hard：粗糙的lighter：清淡的、轻盈的thin：单薄的flat：平淡的unbalanced：不平衡的spoiled,unsound：败坏的fuller：浓郁的vinous：酒香的coarse：粗糙的、粗劣的piquant：开胃的、辛辣的tart：尖酸的、刻薄的astringent：收敛的、苦涩的conflict：不和谐的stale：走味的，沉滞的dull：呆滞的、无活力的sulphur taste：硫味hydrogen sulphide odour：硫化氢味taste of lees：酒泥味mousiness：鼠臭味corked taste,corkiness,corky：木塞味ouldy taste,musty taste：霉味cooked taste：老化味resinous：树脂味casky (woody )taste：橡木味，木味smoke taste：烟熏味metallic flavour：金属味earthy taste：泥土味herbaceous taste：青草味after taste：后味第十三部分葡萄酒欣赏与服务wine bar：酒吧sommelier：斟酒服务员label：酒标water jar：斟酒壶wine funnel：斟酒漏斗decanter：细颈玻璃壶beverage：饮料soft drink：软饮料tumbler：大酒杯、酒桶palate：味觉、鉴赏力bouquet：香味ice-bucket：冰桶fruity：果味的subside：沉淀物第十四部分葡萄酒营养物质名词nutrition：营养素free amino nitrogen(fan) ：游离氨基酸氮sterol：甾醇vitamin：维生素tocopherol：ve，生育酚thiamine：vb1，硫胺素flavin：黄素riboflavin：vb2，核黄素nicotinic acid：烟酸第十五部分葡萄酒分析determination：检测titration：滴定dilute：稀释litmus paper：石蕊试纸reagent：试剂goggle：护目镜flask：烧瓶beaker：烧杯（带倾口）distilled water：蒸馏水hydrometer：液体比重计refractometer：手持糖量仪high performance liquid chromatography （hplc）：高效液相色谱paper chromatography：纸层析法specific gravity：比重sodium hydroxide：氢氧化钠（naoh）potassium hydrogen phthalate：邻苯二甲酸氢钾phenolphthalein：酚酞pipette：移液管erlenmeyer flask：锥形烧瓶activated charcoal：活性碳whatman filter paper：沃特曼滤纸ph-meter：ph计titration end-point：滴定终点buffer solution：缓冲液potassium hydrogen tartrate：酒石酸氢钾calibrate：校准electrode：电极starch indicator：淀粉指示剂sulphuric acid：硫酸pyrex beaker：耐热烧杯potassium iodide：碘化钾（ki）sodium thiosulphate：硫代硫酸钠（nas2so3）hydrogen peroxide：过氧化氢（h2o2）orthophosphoric acid：正磷酸methyl-red：甲基红ebullioscope(ebullimeter)：酒精计thermometer：温度计pycnometer：比重瓶formic acid：甲酸（蚁酸）sodium formate：甲酸钠bromophenol blue：溴酚蓝agar plating：琼脂平板培养基chocolate agar：巧克力琼脂corn meal agar：玉米粉琼脂egg albumin agar：卵蛋白琼脂glycerin agar：甘油琼脂malt agar：麦芽汁琼脂(培养基)nutrient agar：营养琼脂plain agar：普通琼脂starch agar：淀粉琼脂potato-dextrose agar（p.d.a）：土豆-葡萄糖培养基autoclave：高压锅，灭菌锅petri dishes：灭菌盘low-magnification microscope：低倍显微镜micro-loop：接种环micro-needle：接种针alcohol lamp：酒精灯第十六部分葡萄酒病害copper casse：铜破败病ferric casse：铁破败病proteinic casse：蛋白质破败病blue casse：蓝色破败病white casse：白色破败病oxidasic casse：氧化酶破败病micobial disease：细菌病害mannitic disease：甘露醇病葡萄酒类专业英汉词汇相关内容:。
Wine GlossaryThe 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: AAbfüllung (Germany)Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.Acetic acidThis 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.AcidityA 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.AftertasteThe 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. AlcoholThere are many different compounds that may be described as 'alcohol'. Here weare referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").Alcoholic fermentationThe 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.AlsaceSee 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 Contrôlée (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. Inorder 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.ArgentinaSee 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 gönc 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 Prädikat 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 Prädikat 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).AustereA 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.AustraliaSee my Australian wine guide.Azienda Agricola (Italy)An estate or farm where wine can be produced.Wine Glossary: BThe Roman god of wine. Also a white grape variety, the product of a cross between a Silvaner-Riesling hybrid and Müller-Thurgau.BackwardA 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!BalanceA tasting term. Wines said to have balance have a harmonious combination of tannin, acidity, texture and flavour. This is a vital attribute.BalthazarA 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.Bâtonnage (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.BeadA 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 Prädikat 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 vitultureAn 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 rotA 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 tastingIf you're ever poured a wine without knowing what it is, this is a blind tasting. Theadvantage 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. BodyA 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.BordeauxSee my Bordeaux wine guide.Bordeaux mixtureA 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 cinereaThe 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.BrettanomycesA 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 châteaux which are renowned for Brett contamination are Beaucastel (Châteauneuf du Pape, Rhône Valley) and Talbot (St Julien, Bordeaux).BrickingA tasting term. It refers to a tawny, brick red colour, which implies age in a red wine. BrixA 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. BurgundySee my Burgundy wine guideWine Glossary: CCane pruningA method of pruning vines. More details may be found in my advice page on vine pruning techniques.Canopy managementThis 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.CapThe 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 macerationA 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.CentrifugeA 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. Itmay 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.ChampagneSee 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.ChileSee my South American wine guide.Classed growthA literal translation of Cru Classé.Clos (France)Traditionally, a walled vineyard, although the term is much abused on wine labels. ClosedA 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 stabilisationThis 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.ConfectedA 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-operativeA winery run and owned by a group of local winemakers. Quality varies - some can turn out high quality wines, others produce little of interest.CordonThat 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 trainingA vine training method. More details may be found in my advice page on vine training techniques.CorkedA 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.Côte (France)A côte is a slope or hillside. The term is used in many regions of France - Côte Rôtie (Rhône Valley), Côte d'Or (Burgundy), Côte de Brouilly (Beaujolais).Coteau (France)Like côte, 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 wouldhave 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.CrossingA 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 châteaux that own the land; they are the Cru Classé estates. In Champagne the term is applied to whole villages.Cru Bourgeois (France)Bordeaux châteaux that are classified below the Cru Classé. More details may be found here: Bordeaux classifications.Cru Classé (France)The upper classification for the châteaux 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.CrustThe sediment formed by vintage Port.Cryo-extractionA 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: DDébourbage (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 contrôlée.Denominação de Origem Controlada (Portugal)A high quality level for Portuguese wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.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 contrôlée.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. DestemmingThe 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 magnumA 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 mildewA 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.DryA 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)SweetWine Glossary: EEdes (Hungary)Sweet.Egrappage (France)The process of destemming - removing stems/stalks from the grape bunches before fermentationEiswein (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 asice, 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 primeurA 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.EntryA 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. ExtractThis 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: FFermentationSee alcoholic fermentation and malolactic fermentation.FiltrationA 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.FiningA 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. FinishA 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.FinoA 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 pasteurisationThe 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.FlorA 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 winemakerA 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.FortificationThe process of adding spirit to a wine. If this is done before completion of thealcoholic 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.ForwardA 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 wineThe 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: GGeneva double curtainA vine training method. More details may be found in my advice page on vine training techniques.GermanySee my German wine guide.GlycerolAlso 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.GobeletA method of vine training. The vines are cultivated as bushes. For more see my advisory article on vine training.Gönc (Hungary)A barrel used for making Tokay.GraftingThe 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。
