最全葡萄酒专业词汇中英文对照表

1、最全的葡萄酒专业词汇中英文对照表（初学者必备）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 wine: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Carbonate

2、d 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 bran dy: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

3、 :威士忌Spirit :酒精，烈酒Cogn ac(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

4、菌Spoilage yeast :败坏酵母第三部分生理生化过程Tran spirati on:蒸腾作用Evaporation :蒸发Photos yn thesis :光合作用Maillard Reaction: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 ntation:发酵停滞Primary Ferme ntati on:前发酵，主发酵Secon dary Ferme ntati on;二次发酵Heteroferme ntatio n:异型发酵Malolact

5、ic fermentation(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: CO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 in ificati on:热浸渍酿造法Charmat method :罐式香槟法En zymatic brow ning :酶促褐变Acetific

6、atio n :酸败Ageing :陈酿Sur lies:带酒脚陈酿Esterify :酯化Saccharify :糖化Liquefy :溶解、液化Bottle agi ng:瓶内陈酿Ameliorati on :原料改良Chaptalizati on:加糖Distillati on:蒸馏:分馏Fracti onal Distillati onRectificati on:精馏Clarificatio n :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 :

7、颜料、色素Casein :酪蛋白Pecti n :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Copp

8、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Isobuta nol :正丁醇Gastric Acid:胃酸Propa none:丙酮Acetic Acid :乙酸Formic Acid :甲酸，蚁酸Phospholipids:磷脂

9、Ami no 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Succi nic Acid:琥珀酸Sorbic acid :山梨酸Ascorbic acid :抗坏血酸Ben zyl 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

10、萄糖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Mercapta n :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

11、Flavour Threshold:香味阈值Maillard Reaction:美拉德反应Volatile Phe nols:挥发性酚Va ni Ila 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Furan Aldehydes :咲喃醛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Malto

12、l :落叶松皮素Oak Lactone :橡木内酯Hydrolysable Tannins:水解单宁Ellagita nnins:鞣花单宁Proa nthocya nidi n: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Con de need Phe nols :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In ver

13、t 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 tannin

14、s :优质单宁Enzyme:酶Laccase :漆酶Polyphe nol Oxidase(PPO):多酚氧化酶卩-glucosidase :&葡(萄)糖苷酶卩-glucanase :禺葡聚糖酶Mann oprote ins :甘露糖蛋白Lees :酒泥Chateau :酒庄Bulk wine、Raw wine:原酒Hygiene :卫生Activated carb on :活性碳Currant :茶蔗子属植物、无核小葡萄干Raspberry :木莓、山莓、覆盆子、悬钩子葡萄酒价格网整理第七部分：设备Filtrate（filtratio n）:过滤Two-way Pump 双向泵Screw P

15、ump:螺杆泵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Bottli ng Line灌装线Plate Filtratio n（filter ）:板框过滤（机）Vacuum Filtrati on（filter ）:真空过滤（机）Depth Filtrati on（filter ）:深层过滤（机）Cross Filtrati on（filter ）:错

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

17、 Method:氧化陈酿法Reduci ng Agei ng Method :还原陈酿法Stabilizati on :稳定性Ullage :未盛满酒的罐（桶）Headspace :顶空NTU浊度Receiv ing bin:接收槽Corkscrew :开瓶器Distilli ng Colu mn: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 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 :石硫合剂Nursery :营养钵H

19、erbicide :除草齐UPesticide :杀虫剂Fungicide :真菌齐UBordeaux 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Vini ficatio n:葡萄酒酿造法Wine-making :葡萄酒酿造Ampelography :葡萄品种学Vini culture :葡萄栽培学Wine Chemistry 葡萄酒化学En ologist,Wi nem

20、aker :酿酒师Vintage :年份Inoculation(inoculum ):接种(物)MO( 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V.D .P:地区餐酒:日常餐酒德国：1. Tafelwei n :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。Qm级别内根据葡萄

21、不同的成熟度，还可以细分为6个等级：1. Kabi nett :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。TBA等级的葡萄酒有的时候就如同蜂蜜那么浓稠，由于产量很少所以价格通常很高。6. Eiswein :冰酒，是用冰冻的葡萄酿造的酒。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

22、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（Vi ne） Variety:葡萄品种二、红葡萄品种：Caber net Sauvig non(Fran ce):赤霞珠Caber net Fran c(Fra nee):品丽珠Caber net Gernischt(Fra nee):蛇龙珠Carignan :佳利酿Sin saut(Fra nee):神索Gamay(Franee):佳美Gren ache(Spai n

23、):歌海娜Merlot(Fra nee):梅鹿辄Petit Verdot (Fra nee):味尔多Pi not Noir(Fra nee):黑比诺Ruby Cabernet(America):宝石解百纳San giovese(ltaly):桑娇维塞Syrah(Fra nee):西拉Zi nfan del(America):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

24、南Trami ner(Germa ny):琼瑶浆Italia n 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 Blanc :白麝香Pi not Bla nc(Fra nee:)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

25、(Fra nee):鸽笼白Long Yan (China,Changcheng ):龙眼Rkatsiteli( Former Soviet Un io n):白羽四、染色品种：Alica nte Bouschet(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:异味Off-flavor, Off-smell, OdourStemmy果梗味Reducti

26、on Smell :还原味Oxidative Smell :氧化味Harm ony: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Brow n:褐色的Round:圆润的Full :完整的、丰满的Harm onio us: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

27、新的Well-bala need :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,Unsound :败坏的Fuller :浓郁的Vi nous :酒香的Coarse :粗糙的、粗劣的Piq

28、ua nt :开胃的、辛辣的Tart :尖酸的、刻薄的Astri nge nt :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Mous in ess :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

29、: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Nutr

30、ition :营养素Free Ami no Nitroge 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Titratio n :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Erle nm eyer Fl