葡萄酒分类Dryredwine干红葡萄酒Semi-drywine半干

1、b第一部分葡萄酒分类Dry red wi ne :干红葡萄酒Semi-dry wi ne :半干葡萄酒Dry white wi ne: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 wi ne:静止葡萄酒Sparkli ng wi ne:起泡葡萄酒Claret :新鲜桃红葡萄酒(波尔多产)Botrytised wi ne:贵腐葡萄酒Fortified wi ne:加强葡萄酒Flavored wi ne :加香葡萄酒Brut wine :天然葡萄酒Carbo nated wi ne :加气起泡葡萄酒Appetiz

2、er wi ne( Aperitif):开胃葡萄酒Table wine :佐餐葡萄酒Dessert wi ne :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 bran dy :水果白兰地Pomace Brandy :果渣白兰地Grape brandy :葡萄白兰地Liquor ( Liqueur ):禾U 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，

3、烈酒Cog nac(Fra nee):科尼亚克白兰地(法) Armag nac(Fra nee):阿马尼亚克白兰地(法) Sherry(Spai n):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 ye

4、ast:败坏酵母第三部分生理生化过程Tran spirati on:蒸腾作用Evaporati on :蒸发Photosy nthesis :光合作用Maillard Reacti on:麦拉德反应Veraison :转色期Saturatio n :饱和Alcoholic ferme ntatio n(AF):酒精发酵Stuck (Sluggish) Ferme ntati on:发酵停滞Primary Ferme ntatio n:前发酵，主发酵Secon dary Ferme ntati on;二次发酵Heteroferme ntati on:异型发酵Malolactic fermenta

5、tion(MLF):苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF) :苹果酸-酒精发酵 Methode Chara ntaise :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Un areobic ferme ntati on:厌氧发酵法Thermov ini ficatio n:热浸渍酿造法Charmat method :罐式香槟法En zymatic brow ning:酶促褐变Acetificatio n:酸

6、败Ageing :陈酿Sur lies :带酒脚陈酿Esterify :酯化Saccharify :糖化Liquefy :溶解、液化Bottle agei ng :瓶内陈酿Amelioratio n :原料改良Chaptalizati on :加糖Distillati on:蒸馏Fractio nal Distillatio n:分馏Rectificati on :精馏Clarificati on:澄清第四部分葡萄酒酿酒辅料Beto nite :膨润土（皂土）Kieselgur ,diatomite :硅藻土 Capsule :胶帽Tin Plat 、Foil :锡箔Pigment :颜料、色

7、素Casein :酪蛋白Pectin :果胶酶Silica gel :硅胶Gelatin :明胶Isi nglass :鱼胶Egg white :蛋清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 （

8、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Isobuta nol :正丁醇Gastric Acid :胃酸Propanone :丙酮Acetic Acid :乙酸Formic Acid :甲酸，蚁酸Phospholipids :磷脂Am

9、i no Acid :氨基酸Fatty Acid :脂肪酸Carbon ic Acid :碳酸Carbohydrate :碳水化合物Fixed Acid :固定酸Tartaric Acid :酒石酸Malic Acid :苹果酸Citric Acid :柠檬酸Lactic Acid :乳酸Succi nic 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

10、糖 Fructose, Fruit Sugar :果糖Cane Sugar, Short Sweete ning :蔗糖Polysaccharides:水解多糖Starch :淀粉Amylase :淀粉酶Foam泡沫Protein :蛋白质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Hydroge n sulphide:硫化氢Oak （barrel） :橡木（桶）Catechins :儿茶酚Low F

11、lavour Threshold :香味阈值Maillard Reacti on:美拉德反应Volatile Phe nols :挥发性酚Va nilla n :香子兰Vanillin:香草醛,香兰素Lin alool :里那醇，沉香醇Geroniol :牻牛儿醇，香茅醇Pyra nic acid:丙酮酸Fura n 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Malt

12、ol :落叶松皮素Oak Lactone :橡木内酯Hydrolysable Tannins:水解单宁Ellagita nnins:鞣花单宁Proan thocya nidin:原花色素Relative Astri nge ncy(RA):相对涩性Lagic Acid :鞣花酸Polypetide Nitroge n :多肽氮Oxido-reduction Pote ntial :氧化还原电位Condenced Phenols :聚合多酚Poly-phe nols :多酚PVP( P):聚乙烯(聚)吡咯烷酮Anthocyanin :花青素Alcohol, etha nol:乙醇Invert S

13、ugar 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Un desired( Excessive )Tannins :劣质单宁Desired tannins:优

14、质单宁En zyme：酶Laccase :漆酶Polyphe nol Oxidase（PPO）:多酚氧化酶3 -glucosidase :3 -葡（萄）糖苷酶3 -glucanase : 3 -葡聚糖酶Mannoproteins :甘露糖蛋白Lees :酒泥Chateau :酒庄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（filtrati on）:过滤Two-way Pump：双向泵Screw Pump：螺

15、杆泵Cen trifuge :离心机Distillati on :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Bottl ing LinePlate Filtratio n灌装线（filter ）:板框过滤（机）Vacuum Filtrati on（filter ）：真空过滤（机）Depth Filtrati onCross Filtrati on（filter ）:深层过滤（机）（filter ）:错流过滤（机

16、）Membra ne Filtrati on（filter ）:膜过滤（机）Sterile Filtratio n（filter ）:除菌过滤（机）Pocket Filtrati on（filter ）:袋滤（机）Rotary Machi ne :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Deacidificati on:降酸Pump over :循环Skin Con tact :浸皮（渍）Mix colors :调色Oxidative Agei ng Met

17、hod:氧化陈酿法Reduc ing Agei ng Method:还原陈酿法Stabilization :稳定性Ullage :未盛满酒的罐（桶）Headspace :顶空NTU浊度Receivi ng bin :接收槽Corkscrew :开瓶器Distilli ng Colu mn:蒸馏塔Conden ser: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 Crow n Lid :皇冠盖Blanket :隔氧层Pasteurisatio n :巴斯

18、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 Rotte n :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

19、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Grafti ng :嫁接 第九部分：学科名词Enology :葡萄酒酿造学Pomology:果树学Vi nificatio n:葡萄酒酿造法Wine-making :葡萄酒酿造 Ampelography :葡萄品种学Vi niculture:葡萄栽培学Wine Chemistry葡萄酒化学En olog

20、ist,Wi nemaker :酿酒师Vintage :年份Inoculation(inoculum ):接种):杂物MO( material other tha n grapes 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Vi ne :葡萄树American Vine :美洲种葡萄Fran co-america n :欧美杂交种 Hybrid :杂交品种Wild Grape ( Vine ):

21、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(Vi ne) Variety:葡萄品种二、红葡萄品种：Caber net Sauvig non(France):赤霞珠Caber net Fran c(Fra nee):品丽珠Cabernet Gernischt(Fra nee) :蛇龙珠Carignan :佳利酿Sin saut(Fra nee) :神索Gamay(Fra nee):佳美Gren ache(Spai n):歌海娜Merlot(Fra nee):梅鹿辄Petit Ve

22、rdot (Fra nee):味尔多Pi not Noir(Fra nee) :黑比诺Ruby Cabernet(Ameriea):宝石解百纳San giovese(Italy):桑娇维塞Syrah(Fra nee):西拉Zi nfan del(Ameriea) :增芳德Muscat Hamburg :玫瑰香Saperavi ( Former Soviet Union ):晚红蜜三、白葡萄品种：Aligote(Fra nee) :阿里高特Chardonn ey(Fra nee):霞多丽Chenin Bla nc(Fra nee) :白诗南Tram in er(Germa ny):琼瑶浆Ital

23、ian Riesli ng:贵人香Grey Risli ng:灰雷司令White Riesli ng(Germa ny):白雷司令Muller-Thurgau(germa ny):米勒Muscat Blane :白麝香Pi not Bla nc(France:)白品乐Sauvig non Bla nc(Fra nee):长相思Selillo n(Fra nee):赛美蓉Silva ner(Germa ny) :西万尼Ugni Bla nc(Fra nee):白玉霓Folle Bla nche(Fra nee):白福尔Colombard(Fra nee):鸽笼白Long Yan (China,C

24、hangcheng ):龙眼 Rkatsiteli ( Former Soviet Union ):白羽四、染色品种：Aliea nte Bousehet(Fra nee):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Tran spare nt :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

25、:氧化味Harmo ny：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Taw ny：黄褐色Violet :紫罗兰色Pink :紫红色Brow n：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-bala need :平衡良好的Subt

26、le :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bLuscious :甘美的、芬芳的Tran quil :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Unbalaneed :不平衡的Spoiled,U nsou nd :败坏的Fuller :浓郁的Vinous :酒香的Coarse :粗糙的、粗劣的Piqua nt :开胃的、辛辣的Tart :尖酸的、

27、刻薄的Astri ngent :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Hydroge n Sulphide odour:硫化氢味Taste of Lees :酒泥味Mousiness :鼠臭味Corked Taste,Corki ness,Corky :木塞味 ouldy Taste,Musty Taste :霉味 Cooked Taste :老化味Resinous :树脂味Casky (Woody )Taste :橡木味，木味Smoke Taste :烟熏味Metallic Flavour :金属味

28、Earthy Taste :泥土味Herbaceous Taste :青草味After Taste :后味第十三部分葡萄酒欣赏与服务Wine Bar :酒吧Sommelier :斟酒服务员Label :酒标Water Jar :斟酒壶Wine Funnel :斟酒漏斗Decan ter :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Nutritio n :营养素Free Ami no Nitro

29、ge n(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Nicoti nic Acid:烟酸第十五部分葡萄酒分析Determ in ati on:检测Titrati on:滴定Dilute :稀释Litmus Paper :石蕊试纸Reage nt :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 Performanee 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(NaOHPotassium Hydrogen Phthalate:邻苯二甲酸氢钾Phe nolphthalei n:酚酞Pipette :移液管Erlenm eyer Flask :锥形