葡萄酒专业词汇中英文对照

1、葡萄酒专业词汇中英文对照葡萄酒专业词汇中英文对照第一局部葡萄酒分类Dryredwine:干红葡萄酒Semi-drywine:半干葡萄酒Drywhitewine:干白葡萄酒Rosewine:桃红葡萄酒Sweetwine:甜型葡萄酒Semi-sweetwine:半甜葡萄酒Stillwine:静止葡萄酒Sparklingwine:起泡葡萄酒Claret:新鲜桃红葡萄酒波尔多产Botrytisedwine:贵腐葡萄酒Fortifiedwine:增强葡萄酒Flavoredwine:加香葡萄酒Brutwine:天然葡萄酒Carbonatedwine:加气起泡葡萄酒Appetizerwine(Aperiti

2、f):开胃葡萄酒Tablewine:佐餐葡萄酒Dessertwine:餐后葡萄酒Champagne:香槟酒Vermouth:味美思Beaujolasis:宝祖禾U酒Mistelle:密甜尔WineCooler:清爽酒Cider:苹果酒Brandy:白兰地Fruitbrandy:水果白兰地PomaceBrandy:果渣白兰地Grapebrandy: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,烈酒Cognac(France):科尼亚克白兰地(法)Armagnac(Franc

3、e):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:波尔多红酒第二局部酿酒微生物Yeast:酵母Wildyeast:野生酵母Yeasthulls:酵母菌皮Dryactivityyeast:活性干酵母Bacteria:细菌Malolacticbacteria(MLB):孚L酸菌Lacticacidbacteria(LAB):孚L酸菌Aceticacidbacteria:醋酸菌Spoilageyeast:败坏酵母第三局部生理生化过程Transpiration:蒸腾作用Evaporation:蒸发Photosynthesi

4、s:光合作用MaillardReaction:麦拉德反响Veraison:转色期Saturation:饱和Alcoholicfermentation(AF):酒精发酵Stuck(Sluggish)Fermentation:发酵停滞PrimaryFermentation:前发酵)主发酵SecondaryFermentation;二次发酵Heterofermentation:异型发酵Malolacticfermentation(MLF):苹果酸-乳酸发酵Malo-AlcoholFermentation(MAF):苹果酸-酒精发酵MethodeCharantaise:夏朗德壶式蒸夕留法Macerat

5、ionCarbonique:CO2浸渍发酵Wholebunchfermentation:CO2浸渍发酵Beaujolasismethod:宝祖利酿造法Unareobicfermentation:厌氧发酵法Thermovinification:热浸渍酿造法Charmatmethod:罐式香槟法Enzymaticbrowning:酶促褐变Acetification:酸败Ageing:陈酿Surlies:带酒脚陈酿Esterify:酯化Saccharify:糖化Liquefy:溶解、液化Bottleaging:瓶内陈酿Amelioration:原料改进Chaptalization:力1糖Distil

6、lation:蒸夕留FractionalDistillation:分个留Rectification:精夕留Clarification:澄清第四局部葡萄酒酿酒辅料Betonite:膨润土皂土Kieselgur,diatomite:硅藻土Capsule:胶帽TinPlat、Foil:锡箔Pigment:颜料、色素Casein:酪蛋白Pectin:果胶酶Silicagel:硅胶Gelatin:明胶Isinglass:鱼胶Eggwhite:蛋清Albumen:蛋白Bloodpowder:血粉第五局部理化指标Totalacid:总酸Titrableacid:滴定酸Residulsugar:残糖Carbo

7、ndioxide:二氧化碳Sugar-freeextract:干浸出物Volatileacid:挥发酸Sulfurdioxide:二氧化硫Totalsulfurdioxide:总二氧化硫Freesulfurdioxide:游离二氧化硫Copper(Cu):铜Iron(Fe):铁Potassium:钾(K)Calcium(Ca):钙Sodium(Na):钠第六局部物质名词Methanol:甲醇HighAlcohol:高级醇Polyalcohol:多元醇Ethylacetate:乙酸乙酯Flavonol:黄酮醇Glycine:甘油CalciumPectate:果胶酸钙Ochratoxin:棕曲霉毒

8、素Butanol:丁醇Isobutanol:正丁醇GastricAcid:胃酸Propanone:丙酿AceticAcid:乙酸FormicAcid:甲酸蚁酸Phospholipids:磷月旨AminoAcid:氨基酸FattyAcid:脂肪酸CarbonicAcid:碳酸Carbohydrate:碳水化合物FixedAcid:固定酸TartaricAcid:酒石酸MalicAcid:苹果酸CitricAcid:柠檬酸LacticAcid:乳酸SuccinicAcid:琥珀酸Sorbicacid:山梨酸Ascorbicacid:抗坏血酸Benzylacid:苯甲酸Gallicacid:没食子酸

9、FerulicAcid:阿魏酸Pcoumaricacid:香豆酸Glucose,Dextrose,GrapeSugar:葡萄糖Fructose,FruitSugar:果糖CaneSugar,ShortSweetening: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VB1AmmoniumSalt:镂盐Melanoidinen:类黑精Glycerol:甘油丙三醇Coppercitrate:柠檬酸铜Coppersulphate:硫酸铜Hydrogensulphide:硫化氢Oa

10、kbarrel:橡木桶Catechins:儿茶酚LowFlavourThreshold:香味阈值MaillardReaction:美拉德反响VolatilePhenols:挥发性酚Vanillan:香子兰Vanillin:香草醛,香兰素Linalool:里那醇沉香醇Geroniol:牲牛儿醇香茅醇Pyranicacid:丙酮酸FuranAldehydes:吠喃醛Eugenol:丁香酚Guaiacol:愈创木酚CarbohydrateDegradationProducts:碳水化合物降解物Cellulose:纤维素Hemicellulose:半纤维素Hemicellulase:半纤维素酶Malt

11、ol:落叶松皮素OakLactone:橡木内酯HydrolysableTannins:水解单宁Ellagitannins:糅花单宁Proanthocyanidin:原花色素RelativeAstringency(RA):相对涩性LagicAcid:糅花酸PolypetideNitrogen:多肽氮Oxido-reductionPotential:氧化复原电位CondencedPhenols:聚合多酚Poly-phenols:多酚PVP(P):聚乙烯(聚)叱咯烷酮Anthocyanin:花青素Alcohol,ethanol:乙醇InvertSugar转化糖Oxygen:氧气Ester:酯类物质N

12、itrogen: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:磷酸氢二镂PotassiumMeta-bisulfite(K2s2O5):偏重亚硫酸钾Tannin:单宁Oaktannins:橡木丹宁Undesired(Excessive)Tannins:劣质单宁Desiredtannins:优质单宁Enzyme:酶Laccase:漆酶PolyphenolOxidase(PPO):多酚氧化酶伊g

13、lucosidase:小葡(萄)糖甘酶Sglucanase:3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、悬钩子第七局部：设备Filtrate(filtration):过滤Two-wayPump:双向泵ScrewPump:螺杆泵Centrifuge:离心机Distillation:蒸夕留HeatExchanger:热交换器Crusher:破碎机Destemer:除梗机Presser:

14、压榨机AtmospherePresser:气囊压榨机ScrewPresser:连续压榨机Filter:过滤机BottlingLine:灌装线PlateFiltration(filter):板框过滤(机)VacuumFiltration(filter):真空过滤(机)DepthFiltration(filter):深层过滤(机)CrossFiltration(filter):错流过滤(机)MembraneFiltration(filter):膜过滤(机)SterileFiltration(filter):除菌过滤(机)PocketFiltrationfilter:袋滤机RotaryMachine

15、:转瓶机PomaceDraining:出渣Blending:调配Racking:别离皮渣、酒脚Decanting:倒灌瓶Remuage:吐渣Fining:下胶Deacidification:降酸Pumpover:循环SkinContact:浸皮渍Mixcolors:调色OxidativeAgeingMethod:氧化陈酿法ReducingAgeingMethod:复原陈酿法Stabilization:稳定性Ullage:未盛满酒的罐桶Headspace:顶空NTU:浊度Receivingbin:接收槽Corkscrew:开瓶器DistillingColumn:蒸夕留塔Condenser:冷凝器

16、HeatExchanger:热交换器Cork:软木塞Cellar:酒窖WineShowroom:葡萄酒陈列室OpticalDensity(OD):光密度MetalCrownLid:皇冠盖Blanket:隔氧层Pasteurisation:巴斯德杀菌法第八局部：原料、病虫害、农药GrapeNursery:葡萄苗圃Graft:嫁接苗Scion:接穗Seedling:自根苗Disease:病害Botrytis:灰霉病DownyMildew:霜霉病PowderyMildew:白粉病FanLeaf:扇叶病毒病Anthracnose:炭疽病MildPowder:灰腐病BlackRotten:黑腐病Nobl

17、erot:贵腐病Pearls:皮尔斯病Phylloxera:根瘤蜥Nematode:线虫BirdDamage:鸟害Pest:昆虫LimeSulphur:石硫合齐UNursery:营养钵Herbicide:除草剂Pesticide:杀虫剂Fungicide:真菌剂Bordeauxmixture:波尔多液Microclimate:微气候Variety:品种Cluster:果穗Rachis:穗轴Scion:接穗Rootstock:砧木Grafting:嫁接第九局部：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Am

18、pelography:葡萄品种学Viniculture:葡萄栽培学WineChemistry葡萄酒化学Enologist,Winemaker:酿酒师Vintage:年份Inoculation(inoculum):接种(物)MOG(materialotherthangrapes):杂物Terpene:菇烯Terpenol:菇烯醇第十局部葡萄酒等级法国：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. QualitaetsweinbestimmterAnbaugebiete:

19、简称QbA,优质葡萄酒；4. QualitaetsweinmitPraedikat:简称QmP特别优质酒.QmP级别内根据葡萄不同的成熟度,还可以细分为6个等级：1. 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.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.西班牙葡萄酒等级VDM-VinoDeMesa分级制度中最

20、低的一级,常由不同产区的葡萄混合酿制而成.VC-VinoComarcal可标示葡萄产区,但对酿造无限制.VDLT-VinoDeLaTierra约等同于法国的VinDePays,规定不多,产区范围大而笼统,为第三级.DO-DerominationDeOrigin和法国AOC管制系统相当,管制比拟严格.DOC-DenominationDeOriginCalifaada最高等级,更严格的规定产区和葡萄酒酿造过程.第十一局部葡萄分类及局部品种一、葡萄分类Vitaceae:葡萄科Vine:葡萄树AmericanVine:美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种WildG

21、rape(Vine):野生葡萄Cultivar:栽培品种WineGrape:酿酒葡萄TableGrape:鲜食葡萄SeedlessGrape:无核(籽)葡萄Grape(Vine)Variety:葡萄品种二、红葡萄品种：CabernetSauvignon(France):赤霞珠CabernetFranc(France):品丽珠CabernetGernischt(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PetitVerdot(France):味尔多Pi

22、notNoir(France):黑比诺RubyCabernet(America):宝石解百纳Sangiovese(Italy):桑娇维塞Syrah(France):西拉Zinfandel(America):增芳德MuscatHamburg:玫瑰香Saperavi(FormerSovietUnion):晚红蜜二、白葡萄品种：Aligote(France):阿里高特Chardonney(France):霞多丽CheninBlanc(France):白诗南Traminer(Germany):琼瑶浆ItalianRiesling:贵人香GreyRisling:灰雷司令WhiteRiesling(Ger

23、many):白雷司令Muller-Thurgau(germany):米勒MuscatBlanc:白麝香PinotBlanc(France:)白品乐SauvignonBlanc(France):长相思Selillon(France):赛美蓉Silvaner(Germany):西万尼UgniBlanc(France):白玉霓FolleBlanche(France):白福尔Colombard(France):鸽笼白LongYan(China,Changcheng):龙眼Rkatsiteli(FormerSovietUnion):白羽四、染色品种：AlicanteBouschet(France):紫北

24、塞Yan73(China,Changyu):烟73Yan74(China,Changyu):烟74第十二局部葡萄酒品尝Taste:品尝Clarity:清澈、透明Transparent:透明的Sensation;感觉BitterFlavors:苦味Off-flavor,Off-smell,Odour:异味Stemmy:果梗味ReductionSmell:复原味OxidativeSmell: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Taw

25、ny:黄褐色Violet:紫罗兰色Pink：紫红色Brown:褐色的Round:圆润的Full:完整的、饱满的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:薄弱的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,