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。
Aftertaste: Sensation left in the mouth after wine is swallowed. A long aftertaste is a sign of a complex, high-quality wine. See also 'length'.
后味：咽下葡萄酒后在口腔里留下的感觉。悠长的后味是复杂、高质量葡萄酒的标志。也可参考―length长度‖。
Age-Worthy: Describes the small number of top wines that have sufficient flavor, acidity, alcohol and tannin to gain additional complexity with time in the bottle. Most popular wines are meant to be enjoyed shortly after release and will only diminish with age.
值得陈年的: 形容少数具有充足风味，酸度，酒精和单宁的顶尖葡萄酒可随着在瓶中的陈年时间而增加其复杂度。大多数流行葡萄酒在上市后短期内就可以饮用且随着年岁的增大而逐渐衰退。
Aggressive:Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
凌厉的：品尝术语，通常指葡萄酒含有高的或过量酸度或单宁。年轻时凌厉的葡萄酒会随着陈酿而改良。
Agreeable: Pleasant character of a well-balanced wine.
惬意的：一款平衡良好的葡萄酒所包含的宜人特征。
Alcoholic: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.
含酒精的：用于形容一款葡萄酒由于相对于其酒体和重量而言含有过多的酒精，而出现不平衡的状态。过量的酒精会使葡萄酒出现非典型性地沉重或热（辣）的感觉。这种性质在香味
或回味中相当明显。
Appearance:Refers to a wine‘s clarity, not color. Common descriptors refer to the reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible suspended particulates.
外观：指葡萄酒的澄清度，而非颜色。常用于描述葡萄酒的反射性质：闪耀、清晰，那些带有明显悬浮粒子的葡萄酒通常描述为阴暗、阴沉。
Apple, appley: Tasting term used to indicate the lively fruity acidity of a young white. Bruised apple taste can indicate oxidation, in reds or whites.
苹果味：品尝术语，用来指年轻白葡萄酒中含有的活泼的果酸。带腐败气味的苹果味用在红白葡萄酒中暗指氧化的意思。
Aroma: Tasting term used to indicate the smells of a wine, particularly those deriving from the grape and fermentation. See also 'bouquet'.
香气：品尝术语，用来指葡萄酒的气味，尤其是指从葡萄和发酵中获得的气味。也可参考―bouquet芳香‖。
Aromatic: Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.
芬芳的：品尝术语，用来指酒中具有好的，使人愉悦的气味。同时也只具有特殊香味的葡萄种类（如麝香族葡萄品种）。
Astringent: Tasting term used to indicate a sharp bitterness. Usually a fault, a wine may become less astringent with ageing.
涩（味）的：用来表示一种尖锐苦涩之感的品尝术语。葡萄酒中出现涩味通常被认为是有缺点的，经过陈年之后葡萄酒的涩感会减弱。
Austere: Tasting term, usually indicating a lack of richness or sweetness.
简朴的：品尝术语，通常指葡萄酒缺少丰富度和甜味。
Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.
笨拙的：形容葡萄酒的结构差，显得笨拙或不均衡。
Backbone:Used to denote those wines that are full-bodied, well-structured and balanced by a desirable level of acidity.
有主干的：用于指均衡的葡萄酒中具有醇厚感，良好结构和一个宜人酸度。
Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.
后进的：用于形容同类以及相同年份的一类葡萄酒中发展较慢的年轻葡萄酒。
Balance: A wine is balanced when its elements are harmonious and no single element dominates. The "hard" components –acidity and tannin– balance the "soft" components –sweetness, fruit and
alcohol.
平衡：当一款葡萄酒的所有元素和谐共处且没有单一突出的元素就是平衡的。―硬‖成分-酸度和单宁-平衡―软‖成分-甜度，果味和酒精。
Balanced: Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
和谐的（均衡的）：品尝术语，用来指一种葡萄酒中的所有成分（果味、酸度、单宁等）处于一种和谐的状态。
Bead:The tiny bubbles found in sparkling wines; a small, persistent bead is an indicator of quality.
水珠：出现在香槟酒里面的微小气泡；小而持久的水珠是质量的象征。
Beery: Tasting term indicating the malty smell or taste of beer, usually considered a fault in wine. 啤酒味：品尝术语，指葡萄酒中含有啤酒的麦芽味或有啤酒味，出现在葡萄酒中通常被认为是个缺点。
Berry: This term has two meanings. An individual grape is called a berry by grapegrowers. It also describes the set of fruit flavors found in many wines, which includes strawberry, raspberry, and blueberry.
浆果，浆果味：该术语有双重意思。一个单独的葡萄被葡萄种植者称为浆果。它同时又是描述在大多数葡萄酒里面发现的一系列水果滋味，包括草莓，木莓和蓝莓等。
Big: Tasting term used to indicate a powerful wine with plenty of fruit and structure and possibly high alcohol.
宽厚的：品尝术语，用来形容一款具有丰厚果味和构造，且可能酒精含量高的强健的葡萄酒。
Bite: Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
尖刺感：品尝术语，用来形容一种由酒酸或单宁引起的强烈的最初感觉，入口就能马上感受到。
Bitter: One of the four basic flavors which can be detected by the tongue. Bitterness is a fault in excess, but is normally balanced by fruit and sweetness.
苦的：舌头能够发现的四种基本味道之一。苦味过重是不正常的现象，但一般能被果味和甜度所平衡。
Blackcurrant: Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
黑加仑子味：品尝术语，用以形容黑加仑子和叶子的刺激性味道，在赤霞珠和长相思葡萄酒中特别明显。
Blind Tasting: A tasting in which the wines are not identified; often the bottles are disguised in
paper bags. The goal is to reduce tasters‘ expectations of specific wines, offering a more objective analysis of each wine. In a single-blind tasting, the taster may know which brand or types of wine are in the flight, but not the order. In a double-blind tasting, the taster has no information about the wines in the flight.
盲品：一次无法辨别葡萄酒的品尝；通常酒瓶是被纸袋包好的。目的是为了减少品酒者对特定葡萄酒的预料，提供了一个对每款葡萄酒更为客观的分析。在单一盲品中，品尝者可能知道所品葡萄酒的品牌或类型，但却不知道顺序。在双重盲品中，品尝者对葡萄酒的信息一无所知。
Blunt: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.
生硬的：风味强烈且通常酒精明显，但却缺乏果香影响且在味觉上缺乏发展。
Blush: Also known as rose, this term describes a pink or salmon-colored wine made from red grapes. The wine may be dry or sweet.
粉红：同时也被称作玫瑰红，该术语描述了由红葡萄所酿成的粉红或鲜肉色，可能是干型或甜型的葡萄酒
Body: Tasting term used to indicate the weight of the wine in the mouth.
酒体：品尝术语，用来指葡萄酒在口中的重量。
Bottle Sickness: A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock. A few days of rest is the cure.
瓶伤：葡萄酒出现的暂时性状况如无生气或果味混乱。通常在装瓶后或者经旅行震荡（特别是脆弱的葡萄酒）后会马上出现。同时也叫做―瓶中休克‖。让其休息几天后就会痊愈。
Brawny: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors. The opposite of elegant.
强壮的：用于形容葡萄酒坚硬，强烈，单宁明鲜且具有生的，木头风味。与优雅相对。
Briary: Describes young wines with an earthy or stemmy wild berry character.
似石南的：形容年轻的葡萄酒带有的泥土味或带茎的野生浆果特征。
Bright: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.
明亮的、欢快的：用于形容新鲜，成熟，有风味，活泼的年轻葡萄酒所带有的鲜明集中的滋味。
Brilliant: Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity.
闪亮的：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，表面闪闪发亮的澄清特征。
Bouquet: Tasting term used to indicate the smells that develop with ageing.
陈香、酒香：品尝术语，用来指随着葡萄酒的陈酿而发展出来的香味。
Browning: Describes a wine's color, and is a sign that a wine is mature and may be faded. A bad sign in young red (or white) wines, but less significant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable.
成褐色的：形容一款葡萄酒的颜色，并且是一款酒成熟且可能是衰退的迹象。在年轻的红（或白）葡萄酒中这是一个不好的迹象，但在较老的葡萄酒中则显得不是那么重要。20至30年的葡萄酒可能会出现褐色色调但却仍然可以享受。
Burnt:Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
燃烧味：形容葡萄酒具有过度的烟熏，烤面包或者是烧焦的尖锐味道。同时也用于形容过熟的葡萄。
Buttery: Tasting term used to indicate a rich taste or smell of butter, usually in white wine. Often an indicator that the wine has undergone malolactic fermentation.
黄油般的：品尝术语，用语指黄油的香浓口感或气味，常出现在白葡萄酒中。这种味道通常暗示了这款酒曾经进行过苹果乳酸发酵。
Butyric: Rancid odour of some spoiled wines.
坏奶油味的：描述一些破败葡萄酒所散发出的腐臭味。
Casky taste: Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.
橡木桶味：当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。
Cats pee: Pungent, even aggressive, aroma found particularly in some Sauvignon Blanc wines.
猫尿味：刺激性的甚至侵略性的气味，特别是出现在一些长相思葡萄酒。
Cedar, cedary:Tasting term used to indicate the spicy smell of cedar wood, particularly in Cabernet Sauvignon wines.
雪松味，雪松似的：品尝术语，用来指雪松木的香料味道，尤其出现在赤霞珠葡萄酒中。
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
耐嚼的：形容丰富，沉重，单宁明显的浓郁型葡萄酒。
Cigar Box: Another descriptor for a cedary aroma.
雪茄盒味：对雪松味的另一种表达。
Clarity: Referring to suspended particulate matter in a wine, clarity is described in terms of the wi ne‘s reflective quality; brilliant, clear, dull or hazy. A pronounced haziness may signify spoilage, while brilliant, clear or dull wines are generally sound.
澄清度：指在葡萄酒里出现的悬浮粒子物质，澄清度用在形容葡萄酒的反射性质方面：闪耀，清晰，阴暗或模糊。显著的模糊状态可能意味着葡萄酒变坏了，而闪耀，清晰或阴暗的葡萄酒通常都是健康的。
Clean: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.
干净的：口感新鲜且没有任何不好的味道。不一定意味着优质。
Cleared: Term applied to a wine which was deposited it is suspended material and become clear. 澄清过的：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。
Chocolate, chocolatey: Tasting term used to indicate a rich, warm chocolate-like aroma and taste, particularly in red wine.
巧克力味：品尝术语，用来指一种丰富的、温暖的像巧克力一样的香味和味道，尤其用于红葡萄酒中。
Closed: Describes wines that are concentrated and have character, yet are shy in aroma or flavor. 封闭的：形容葡萄酒浓郁且有个性，但香气或滋味却还没开放出来。
Cloudiness: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines.
朦胧：看起来不够透明。对于带沉淀物的老龄葡萄酒而言无伤大雅，但是对于年轻葡萄酒而言则可能是蛋白质不稳定，酵母坏死或者瓶中再次发酵的警告信号。
Cloudy: An evident lack of visual clarity. Fine for old wines with sediment, but in younger wines cloudiness can be a warning signal.
阴沉：看起来显著缺乏澄清度。对于带沉淀物的老龄葡萄酒而言无伤大雅，但在年轻的葡萄酒当中阴暗朦胧可能是一个警告信息。
Cloying: Describes ultra-sweet or sugary wines that lack the balance provided by acid, alcohol, bitterness or intense flavor.
反胃的：形容超甜或甜葡萄酒缺乏由酸，酒精，苦味或者强烈香料味所提供的均衡度。
Coarse: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.
粗糙的：通常指葡萄酒的质地，特别是指过多的单宁或橡木所产生的质感。同时也用于形容气泡酒所产生的粗糙的气泡。
Complex:Tasting term used to indicate a wine with many different layers of flavours and sensations. Complexity is one of the hallmarks of a great wine, as opposed to the one-dimensional simplicity of an easy-drinking wine.
复杂的：品尝术语，用来指葡萄酒有很多层次的味道和感觉，复杂感是优质葡萄酒的特点之一，与入口简单朴素的易饮葡萄酒相对。
Complexity: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.
复杂度：所有佳酿以及许多十分好的葡萄酒里面的一个因素；结合丰富度，深度，风味强度，集中，均衡，和谐且精细。
Cooked: Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage.
煮熟的：形容一种呆滞，受热的风味，常与葡萄酒在运输或存储过程受热过度相关联。
Corked, corky: Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
带木塞味的：受污染的木塞所引起的葡萄酒中的不愉快感。酒中的软木塞味虽难以描述但很容易被辨别出来：带有木材，霉朽和陈腐的味道，且口感粗涩。
Crisp: Tasting term used to describe a wine with a lively, refreshing acidity.
清脆的：品尝术语，用于描述葡萄酒具有着活跃的、提神的酸度。
Decanting:Process of separating a wine from any sediment that may have formed. This is essential for Vintage Port and for older reds (which naturally throw a deposit). Aeration is a by-product of decanting, though wine is most efficiently aerated ('allowed to breathe') by swirling in the glass.
滗析、醒酒：一个把葡萄酒从已经形成的沉淀物中分离出来的过程。这对陈年砵酒或较老的红葡萄酒尤为重要（通常都形成了沉淀物）。虽然通风是附带着滗析过程而产生的，但葡萄酒通过在酒杯中旋转能最有效地通风（可以呼吸）。
Deep: Tasting term used to indicate a wine with intense color (and/or flavor).
深厚的：品尝术语，用来指葡萄酒有着强烈的颜色（或风味）。
Delicate: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling.
精雅的：用于形容具有很好风味的轻度到中等酒体的葡萄酒。这是黑品诺或雷司令葡萄酒中一种渴望得到的性质。
Dense: Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.
浓厚的：形容一款酒在嗅觉和味觉上具有浓郁的果香（芳香）味。这是好的年轻葡萄酒的标志。
Depth:Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.
深度：形容葡萄酒中风味的复杂度和浓郁度，如一款具有出色或非比寻常深度的葡萄酒。与―浅薄‖相对。
Developed: Tasting term indicating a wine with some aged character and maturity.
已发展的：品尝术语，指一款葡萄酒有着陈年的特性且成熟。
Dirty: Tasting term used to indicate a wine with an unattractive smell, often caused by hydrogen sulphide.
肮脏的：品尝术语，用于指有着不愉快的味道，通常是由硫化氢所致。
Disjointed: Describes wine with components that are not well-knit, harmonious or balanced. The timing of the components may be off; upon tasting, a disjointed wine might first reveal big fruit, followed by a blast of screeching acidity and finishing off with a dose of tannins.
脱节的：形容葡萄酒的成分结合不紧密，和谐或平衡。成分可能会适时消失，在品尝的时候，一款脱节的葡萄酒可能首先展现出大量的果味，接着是一股尖锐的酸度且收尾时带到一定量的单宁。
Dry: Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry.
干的：品尝术语，用来指酒中没有明显的的甜味。很多葡萄酒含有少量残余糖分，但尝起来仍然是干的。
Drying Out: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.
过干：葡萄酒失去果味（或者甜酒失去甜味），以致酸，酒精或单宁在味觉上过于突出。处于这一阶段的葡萄酒将无法得到改善。
Dull: Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material.
暗淡的，沉滞的：葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。Dumb: Describes a phase young wines undergo when their flavors and aromas are undeveloped.
A synonym of closed.
晦哑的：形容年轻葡萄酒处于滋味或芳香还没发展出来的阶段。与―封闭的‖同义。
Early Harvest: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness.
早收的：指一款由早收的葡萄所酿成的葡萄酒，在酒精含量或甜度方面通常会比一般的葡萄酒低。
Earthy: Describes wines with aromas or flavors of soil or earth. In small amounts the aromas or flavors can add complexity and be positive characteristics, but become negative as the intensity increases. Frequently associated with Pinot Noir.
土味的：形容葡萄酒带有土壤或泥土的芳香和滋味。量少的时候能够增加葡萄酒的复杂性且是正面特征，但随着强度的增加则会变成负面的。常常与黑品诺联系在一起。
Elegant: Used to describe wines of grace, balance and beauty.
优雅：用于形容葡萄酒的优雅，均衡且美好。
Empty: Similar to hollow; devoid of flavor and interest.
空的：近似于―空虚的‖，缺乏（全无）风味或能够吸引人的东西。
Esters: The fragrant chemical compounds responsible for the aromas and flavors; found in food
and wine.
酯：形成芳香和滋味的芳香化学成分；出现在食物和葡萄酒里面。
Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect.
乙酸乙酯：一种美好的酸味，经常伴随着醋酸一起出现。或多或少地存在于所有葡萄酒中，适量就会产生正面效应。但是当它过强，闻起来像指甲油味时则是一个缺点。
Extract:Richness and depth of concentration of fruit in a wine. Usually a positive quality, although high extract wine can also be highly tannic.
萃取：葡萄酒里面浓缩果味的丰富度和深度。通常是一个好的性质，然而高萃取的葡萄酒同时也会显得单宁过强。
Fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.
衰退：形容葡萄酒正在失去颜色，果味或风味，通常是老化所产生结果。
Fat: Full-bodied, high alcohol wines low in acidity give a "fat" impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine's structure is suspect.
肥厚：醇厚的，高酒精低酸度的葡萄酒在口中产生一种―肥厚‖的口感。连同浓厚，成熟，丰富的风味在一起可以是正面的；但同时也可意味着葡萄酒的结构令人产生怀疑。
Feminine:Describes wines with more feminine qualities: smoothness, round, gentle, finesses, elegance and delicacy. See also masculine.
阴柔的：形容葡萄酒具有更女性化的性质：柔滑、圆润、温和、精细、优雅且微妙。同时参考―阳刚的‖。
Field Blend: Describes the wine produced from a vineyard planted with several complementary grape varieties, which have been harvested —and blended— together.
地块混酿：形容葡萄酒产自一个种植了几个补充葡萄品种的葡萄园，这些葡萄被一起采收且一起混酿。
Fine: Term applied to wines of high quality.
细腻的：用于描述具有高品质的葡萄酒。
Finish: The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.
收尾：判断葡萄酒质量的关键就是看收尾，同时也叫回味——测量品尝葡萄酒过后其味道或风味在口中逗留的时间。好酒会有一个丰富，持久，复杂的收尾。
Firm: Tasting term used to indicate a wine with positive, assertive attributes, such as fruit, tannin and acidity.
坚定的：品尝术语，用来指葡萄酒具有肯定的属性，如果味、单宁和酸度。
Flabby: Soft, feeble, lacking acidity on the palate.
松弛的：柔软、无力，在口感上缺乏酸度。
Flat: Having low acidity; the next stage after flabby. Can also refer to a sparkling wine that has lost its bubbles.
无力的：酸度低，紧跟在―松弛‖后面。同时也指气泡酒失去了气泡。
Flavor: Impression given by wine taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory reception.
风味：喝入口中的葡萄酒的印象。包括从味觉器官以及嗅觉所获得的感觉。
Fleshy: Soft and smooth in texture, with very little tannin.
肉感的：用于形容一款具有柔软平滑的质地，单宁含量很低的葡萄酒。
Flinty: Tasting term used to indicate the aroma (and sometimes taste) of fresh, pungent whites, particular from the Sauvignon Blanc variety.
燧石般的：品尝术语，用来指新鲜的、刺激性的白葡萄酒的香味（有时味道），尤其是来自于长相思品种。
Floral (also Flowery): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.
花香的（同时也作像花一样的）：字面解释是带有花的香味特征。通常与白葡萄酒联系在一起。
Fortified: Indicates wine whose alcohol content has been increased by the addition of brandy or neutral spirits. Port and sherry are two examples.
加强的，加烈的：指通过加入白兰地或酒精令到葡萄酒的酒精含量增加。砵酒和雪利酒就是两个例子。
Foxy: Tasting term used to indicate the wild, earthy flavour of wines made from hybrid grapes or native North American varieties.
狡猾的：品尝术语：用来指用杂种葡萄或北美州本土葡萄品种制造葡萄酒中的野性，朴实的风味
Fragrance: Term applied to a well developed and pleasing aroma.
芬芳：用于描述发育良好且令人愉悦的香气。
Fragrant: Term applied to wines with pronounced pleasing aroma.
芬芳的：用于描述香气显著宜人的葡萄酒。
Fresh: Tasting term used to indicate a pleasantly youthful and vigorous character, often associated with relatively high acidity, and a complete absence of oxidation.
清新的：品尝术语，用来指令人愉快的年轻和充满活力的特征，经常与相当高的酸度和完全没有氧化联合在一起。
Fruity: Tasting term used to describe the attractive flavour of wine made from ripe grapes, which may be reminiscent of a wide range of fruits including citrus fruits, red and black berries, and stone fruits.
果香：品尝术语，用来描述用成熟葡萄酿造的葡萄酒中的迷人风味，可能有多种多样的果味，包括柑橘类水果，红浆果以及黑浆果，还有核果类。
Full: Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
丰满的：品尝术语，用来描述葡萄酒在口中产生的一种肯定的、令人满足的感觉，可能会结合成熟和高酒精含量。
Full-Bodied: A rich, extracted wine with a mouth filling sensation of weight or mass. See body.
醇厚的、浓郁的：一款在口中充满重量和份量的萃取丰富的葡萄酒，参考―酒体‖。
Glycerin:Produced during fermentation, glycerin contributes to the wine‘s body.
甘油, 丙三醇：在发酵期间产生的，甘油是构成葡萄酒的酒体元素之一。
Graceful: Describes a wine that is harmonious and pleasing in a subtle way.
优美的：形容一款葡萄酒以精细微妙的方式给人以和谐愉快的感觉。
Grapey: Tasting term indicating a wine with smell or flavour reminiscent of fresh grapes or grape juice.
葡萄的，葡萄似的：品尝术语，指葡萄酒带有可令人联想到新鲜葡萄和葡萄果汁的气味或风味。
Grassy: Tasting term indicating a wine with the smell of freshly-cut grass. Complimentary when applied to a fresh young white.
草味的：品尝术语，指葡萄酒有着刚剪过的草味。用来形容一款新鲜年轻的白葡萄酒时有表示赞赏的意味。
Green: Tasting term indicating a lack of ripeness, particular in red wine. Not complimentary.
青涩的：品尝术语，指缺乏成熟度，尤其指红酒。不是赞美的说法。
Grip: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.
紧致：通常来自于单宁的一种受欢迎的质地，这一质地有助于说明葡萄酒种类如嘉本纳Cabernet和砵酒Port。
Hard: Tasting term indicating a wine with tough tannins or aggressive acidity.
硬的，不协调的：品尝术语，指葡萄酒有着粗糙的单宁或凌厉的酸度。
Harmonious: Well balanced, with no component obtrusive or lacking.
协调的：均衡度良好，没有突出或缺少的成分。
Harsh: Used to describe astringent wines that are tannic or high in alcohol.
粗糙的：用于形容涩味葡萄酒的单宁或高酒精含量高。
Hazy: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
朦胧的：用于形容葡萄酒中具有少量可见物质。如果未经澄清或过滤则酒质还是良好的。
Heady: Used to describe high-alcohol wines.
猛烈的：用于形容葡萄酒的酒精含量高。
Hearty: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
亲切的：用于形容在酒精度高的红酒里面发现的丰满，温暖的，有时是粗朴的性质。
Herbaceous: Tasting term used to indicate the smell or taste of green plants.
草本植物的：品尝术语，用来表示绿色植物的气味或者味道。
Hollow: Tasting term used to indicate a wine lacking in depth, particularly on the middle palate. 空洞的，中虚的：品尝术语，用来指葡萄酒缺乏深度，尤其在中段味觉。
Horizontal Tasting:An evaluation of wines from a single vintage; the wines may highlight producers from a single region or the same grape variety from many regions, among other permutations.
水平品尝：对来自单一年份的葡萄酒的评价；葡萄酒会突出来自单一地区的生产者或来自众多地区的相同葡萄品种，其他排列之一。
Hot: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
热（辣）的：酒精度高，不协调的葡萄酒在收尾时产生的燃烧般的―热度‖就叫热（辣）。出现在具有砵酒风格的葡萄酒当中属于正常。
Hydrogen sulphide: Rotten egg gas. Often produced during fermentation, but should have been dealt with by the time a wine is bottled. Occasionally develops in bottle (such a wine is said to be reduced or dirty).
硫化氢（味）：臭鸡蛋味。通常在发酵的过程产生，但应在装瓶前予以处理。有时也会在瓶中形成（这样的葡萄酒被认为是还原的或肮脏的）。
Intensity: Intensity relates to appearance and aroma. When evaluating appearance, intensity describes the concentration of color. The more concentrated and opaque a wine's color, the higher its intensity. Common descriptors for color intensity are pale, medium or dark. When evaluating
aroma and flavor, the more pronounced or evident the characteristic, the more intense the wine.
强度：强度与外观和香味相关联。当用于评价外观时，强度用于形容颜色的浓度。葡萄酒颜色越浓缩和不透明，强度就越高。常用于形容颜色强度的词有苍白，中度或黑暗。当用于评价香气和滋味的时，特征越显著或明显，葡萄酒就越强烈。
Lactic Acid: A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑（不尖锐）的酸。这种酸也存在于牛奶中。
Lanolin: Tasting term used to describe a wet-wool aroma or taste. Particularly associated with the Semillon grape.
羊毛脂味：品尝术语，用于描述湿羊毛气味或味道。尤其与赛美容葡萄联系在一起。
Leafy: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.
叶子般的：形容轻微的草本植物的性质令人想起叶子。可以是正面的也可以是负面的，取决于它是增加了还是降低了葡萄酒的风味。
Lean: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.
贫乏的：一个非必要的评价术语，用于形容葡萄酒被酿成一种简朴的风格。当用作一个批评术语时，指葡萄酒缺乏果味。
Leathery: The scent of old leather club chairs, most frequently associated with older red wines.
皮革（味）的：俱乐部椅子的旧皮革味，通常与较老的红葡萄酒联系在一起。
Legs: Tasting term used to describe the pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled. 'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.
挂杯、酒腿、酒泪：品尝术语，用来描述葡萄酒在酒杯内经过旋转后流淌下来的样子。―好‖的或者持久的挂杯预示高粘度，有时也与高酒精度相联系。
Length:Tasting term used to indicate the duration of the aftertaste, once a wine has been swallowed. Good length is a sign of a high-quality wine.
长度、持久性：品尝术语，用来指吞下葡萄酒后回味的持续时间。好的长度是高质量葡萄酒的一种标志。
Light: Tasting term used to indicate a wine pale in colour or lacking in body or mouthfeel.
轻盈的：品尝术语，用于指葡萄酒的颜色淡或者缺少酒体或口感。
Limpid: Clear. Term applied to a wine free from suspended mater.
清澈的、澄清的：用于描述没有悬浮物质的葡萄酒。
Lingering: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.
逗留：用于形容风味以及葡萄酒在品尝后其滋味的持久性。当回味在口腔中保持了好几秒，即被称作逗留。
Lively: Describes wines that are fresh and fruity, bright and vivacious.
活泼的：形容葡萄酒新鲜且具有果味，明亮且活泼。
Long: Tasting term used to indicate a wine with a persistent aftertaste. See also length.
长的、持久的：品尝术语，用来指葡萄酒有持久稳固的回味。也可参考长度length。
Luscious (or Lush): Describes wines that are soft, viscous, fleshy and round; more often associated with sweet white wines than rich red wines.
甘美的（或味美的）：形容柔软，粘稠，丰满圆润的葡萄酒；与丰富的红葡萄酒比起来更常用于甜白葡萄酒。
Maderized: Tasting term used to indicate a wine that has become over-mature, oxidised, and with a cooked taste.
过熟的：品尝术语，用于指示葡萄酒变得过于成熟，被氧化和有煮熟味。
Malic Acid:A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples. Converted to smoother lactic acid during malolactic fermentation.
苹果酸：在葡萄以及青苹果里面发现的一种尖锐，辛辣的酸。较不成熟的葡萄或生长在气候较冷的地方的葡萄会有高含量的苹果酸；所酿成的葡萄酒通常含有令人想起青苹果的芳香和滋味。在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Masculine: Describes wines with more masculine qualities: firmness, power and strength. See also feminine.
阳刚的：形容葡萄酒具有更阳刚的性质：坚定、强劲有力。同时也参考―阴柔的‖。
Mature: Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.
成熟的：品尝术语，指葡萄酒经过充分的陈酿而达到最佳的饮用状态。
Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
肉（味）的：形容红葡萄酒展现出大量的浓郁度以及一个耐嚼的性质。甚至还会有煮熟的肉味。
Mellow: The smoothness which quality wines acquire with age. Often associated with richness in extract and glycerine.
圆熟：优质葡萄酒经多年陈酿而获得的平顺品质。常伴随着萃取物丰富和高甘油含量而存在。
Meniscus: The thin rim at the edge where the wine meets the glass.
新月：葡萄酒和酒杯接触边缘所形成的淡薄的边。
Mercaptans: An unpleasant, rubbery smell of old sulfur; encountered mainly in very old white wines.
硫醇：老硫磺所散发出来的令人不舒服的，如橡胶般的气味，主要出现在非常老的白葡萄酒里面。
Meritage: California vintners invented this term for their Bordeaux-style red and white blended wines. The grapes approved to use this term are the classic Bordeaux varieties: for reds, they are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon Blanc and Sémillon.
有助陈年：加州葡萄酒商为其波尔多风格的红混酿葡萄酒和白混酿葡萄酒创造的术语。被认可用于该术语的经典波尔多品种：红葡萄品种，它们分别是赤霞珠、梅乐、品丽珠、比特福多和玛碧；白葡萄品种，长相思和赛美容。
Metallic flavor: Unpleasant flavor of some wines heavily contaminated with metals.
金属味：当一些葡萄酒被金属严重污染时所带有的令人不快的风味。
Mouldy taste:musty taste. Flavor imparted to a wine by mouldy grapes or storage in mouldy casks.
霉味：由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。
Mousiness:Disagreeable flavor and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人联想起老鼠味的恶劣气味，是由细菌侵袭葡萄所产生的。
Mousse: French for the frothy head that forms at the surface of sparkling wine.
慕丝：法语用于形容在起泡酒表面形成的泡沫顶部。
Mouthfeel: Describing the sensation of wine in the mouth. Most descriptors are related to texture; for example, silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannin can be rough and sugar can be thick or cloying.
口感：形容葡萄酒在口中形成的感觉。大多数与质地相关；如，柔滑、圆滑、柔软和粗糙。口感受到葡萄酒成份的影响，如酸度可能会产生尖锐的感觉，酒精可能会产生热辣的感觉，单宁可能会产生粗糙的感觉以及糖可能会产生浓稠或反胃的感觉。
Murky:More than deeply colored; lacking brightness, turbid and sometimes a bit swampy. Mainly a fault of red wines.
黑暗的：比深色更浓；缺乏亮度，混浊且有时显得有点如沼泽般松软。主要是出现在红葡萄酒中的缺点。
Musky: Tasting term used to indicate a floral, perfumed aroma, typical of aromatic grapes of the Muscat family.
麝香味的：品尝术语，用来指花香、香水味，麝香族葡萄典型的葡萄香味。
Musty: Tasting term used to indicate a stale, unpleasant aroma.
霉味的：品尝术语，用于指陈腐的、使人不愉快的气味。
Nose: Tasting term used to indicate the aroma and bouquet of a wine.
香气：品尝术语，用来指葡萄酒的果味和酒香。
Nouveau: Light, fruity red wine bottled and sold as soon as possible after fermentation, meant to be drunk up quickly. Applies mostly to Beaujolais.
新产的（酒）：在发酵后装瓶并尽快销售的清淡型的果味红葡萄酒，意味着必须尽快饮用。大多应用于Beaujolais宝祖丽新酒。
Nutty: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
坚果般的：用于形容氧化了的葡萄酒。通常是一个缺点，但当它接近橡木风味时则是好的。
Oaky: Tasting term indicating the presence of oak flavour on the nose or palate, typically a smell of freshly sawn wood, or vanilla. Well-integrated oak may not be detectable, giving added complexity without dominating the flavour. Excessive oakiness is considered a fault by many wine lovers.
橡木味：品尝术语，指出现在气味和味觉上的橡木风味，通常为新锯的木材或者香草的味道。完美结合的橡木味可能很难被察觉，只增加酒的复杂感又不完全主导了酒的风味。而过多的橡木味被许多葡萄酒爱好者认为是个缺点。
Off-Dry: Indicates a slightly sweet wine in which sugar is barely perceptible; usually contains 0.6 percent to 1.4 percent residual sugar.
微甜的：形容一款几乎觉察不到糖份的有点甜的葡萄酒；通常含有0.6%至1.4%的残余糖份。
Oxidized:Tasting term indicating that the wine has suffered from contact with air, resulting in browning in white wines, loss of fruit and freshness, and possibly a high level of volatile acidity.
氧化（味）的：品尝术语，用于指与空气接触后发生质变的葡萄酒，会导致白葡萄酒变为褐色，失去果香和新鲜感，而且还可能生成大量挥发性酸。
Palate: Tasting term used to indicate the range of sensations detected in the mouth (rather than on the nose). Also, a competent taster may be said to have a good palate.
口感（味觉）：品尝术语，用于指在口中察觉的各种感觉（而非闻到的）。同时，一个好的品酒师可能会被认为拥有很好的味觉。
Pasty, doughy: Term applied to some very heavily colored wines rich in dry extract.
浆状的、糊状的：用于描述某些颜色非常浓郁，富含干萃取物的葡萄酒。
Peak:Technically speaking, the period of time that a wine is at its most complex, having developed bottle bouquet without yet diminishing or fading.
顶峰：技术上而言，一款葡萄酒正处于它最复杂时期，已经发展出瓶香却没有减少或出现衰退。
Perfumed: Tasting term used to describe an attractive, delicate floral or fruity aroma.
香水味的（芳香的）：品尝术语，用来描述吸引人的、精致的花味或水果味。
Petrolly: Tasting term used to describe an oily smell which is typical of fine, aged Riesling.
汽油味的：品尝术语，用于描述油味，常出现在优质，陈年的雷司令酒中。
Pharmaceutical taste: Unpleasant taste sometimes acquired by wines stored near odoriferous chemicals.
药味：当葡萄酒贮藏在有味道的化学物质附近时，有时会带上的一种令人不快的杂味。
Phenolics:Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites. 酚类物质：来自葡萄皮，种子和葡萄茎的单宁，色素和芳香混合物。酚类物质属于抗氧化剂，相对白葡萄酒而言较普遍出现于红葡萄酒中。
Plateau: The time during which a wine is at its peak.
高峰：一款葡萄酒处于其顶峰时期。
Potent: Intense and powerful.
有力的：强烈有力。
Pricked: Term applied to wines spoiled by acetic acid bacteria.
尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。
Pruny: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.
普努尼:具有过熟的，干萎的葡萄的风味。适量的时候能增加葡萄酒的复杂度。
Puckery: Describes highly tannic and very dry wines.
干涩的：形容单宁强且非常干的葡萄酒。
Pungent: Having a powerful, assertive smell linked to a high level of volatile acidity.
刺激性的：指葡萄酒具有大量
Putrid: Term applied to a wine having a foul nauseating odour of organic decomposition.
腐烂的：用于描述发出令人作呕的有机物质腐朽味的葡萄酒。的挥发性酸而产生的一种强劲，张扬的气味
Racy: Describes a wine with pleasantly high acidity and bright flavors.
活泼的：形容一款葡萄酒具有舒适的高酸度以及欢快的风味。
Rancio: Tasting term used to describe the rather pungent smell of intentionally oxidised wines, such as wood-aged fortified wines and older vins doux naturels.
哈味：品尝术语，用来描述经故意氧化过的葡萄酒的所具有的相当刺激性味道，如用木桶陈酿的加烈葡萄酒fortified wines和较老的天然甜葡萄酒。
Raisiny: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.
葡萄干（味）的：从超熟或过熟的葡萄里得到的葡萄干的味道。在一些葡萄酒中少量的葡萄干味是令人愉快的。
Raw: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
生的：年轻且尚未发展的。是对红葡萄酒木桶样品的一个很好的描述。生的葡萄酒通常是高单宁且高酒精或高酸度。
Reduced: Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs. Before bottling this can usually be remedied by aeration of addition of copper. When it develops in bottle, vigorous aeration sometimes removes the reduced smell.
还原（味）的：品尝和酿酒术语，用于形容葡萄酒形成一种不好闻的气味，令人想起臭鸡蛋的味道。装瓶之前可以通过通风和加入铜粉来进行补救。当这种作用发生在瓶中，长时间的通风有时可以除去其还原气味。
Residual sugar: Sugar remaining in a wine after fermentation and once it is ready for bottling. The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar. Adds sweetness and body.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。残余糖分的水平将决定葡萄酒是否属于干型、半干型、甜型等，但即使是最干的葡萄酒也含少量的糖分。增加葡萄酒的甜度和酒体。
Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.
丰富的：葡萄酒具有大量丰富令人愉悦的滋味，通常是自然的甜美和丰满，就被形容为丰富。在干型葡萄酒中，丰富度通常是由高酒精和高甘油含量，复杂的风味以及一个带有橡木般的香草特征形成的。当甜葡萄酒的甜度具有果味，成熟的风味作为后盾也可称为丰富。
Robust: Means full-bodied, intense and vigorous, perhaps a bit overblown.
精力充沛的：意指浓郁，强烈且有力的，可能有点过盛的。
Rough: Describes the drying, furry mouthfeel associated with higher levels of tannins and course tannins.
粗糙的：形容伴随着高含量的单宁以及粗糙单宁所产生的如烘干，毛茸茸般的感觉。
Round: Describes a texture that is smooth, not coarse or tannic.
圆润：形容质地平滑，不粗糙或单宁不明显。
Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.
粗朴的：形容用旧法酿制的葡萄酒或葡萄酒尝起来像是在较早的时代酿制的。在需要陈酿的特色葡萄酒中这是肯定的性质。而当用于形容一款应该是新鲜且果味的年轻、简朴的葡萄酒时则是一个否定的性质。
Salty: One of the basic tastes. Mainly due to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。
Sediment: As red wines age, color pigments and tannins bond together and fall out of solution, producing natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine‘s mouthfeel. Sediment is most frequently found in old er (10+ years) darker red wines, which typically have more color pigments and tannins such as Cabernet Sauvignon, Bordeaux and Port. Rarely will lighter reds like Pinot Noir throw sediment.
沉淀物：随着红葡萄酒的陈年，色素和单宁结合在一起且不再溶解，产生了一种天然的沉淀物。虽然沉淀物无害，但尝起来有苦味且对葡萄酒的口感形成不利的影响。沉淀物通常在具有特别多的色素和单宁的较老（10年以上）较深色的葡萄酒里出现，如赤霞珠葡萄酒，波尔多葡萄酒和砵酒Port。较清淡的葡萄酒如黑品诺则很少会为沉淀物感到苦恼。
Sharp: Tasting term used to indicate an acidic or bitter taste. Usually uncomplimentary.
尖锐的：品尝术语，用来指酸或者苦的味道。通常作为贬义词语使用。
Short: Tasting term used to indicate a wine with little aftertaste. See also length.
短暂的：品尝术语，用于形容一款余味短暂的葡萄酒。参考长度?length‘
Silky: Tasting term used to indicate a voluptuous, smooth texture in the mouth.
柔滑的（丝滑的）：品尝术语，用来指在口中一种艳丽的、细腻的质感。
Smoke, Smoky: Tasting term used to indicate the smell of wood smoke on the nose. Desirable if it is not overpowering.
烟味，烟熏味的：品尝术语，用来指鼻子中闻到的木材的烟味。这种味道如果没有过量的话是合意的。
Soft: Tasting term, usually complimentary, indicating a wine with a mellow, unaggressive character. Also used to qualify fruit and tannin.
柔软的：品尝术语，通常是称赞的，指葡萄酒有甘醇、平和的特征。也用来修饰果味和单宁。
Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.
酸甜的，甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。
Spicy:A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper. Red Zinfandel and C?te du Rhone often described as spicy.
香料（味）的：一个用于大多葡萄酒的形容词，指出现香料的风味，如茴芹、桂皮、丁香、薄荷和胡椒粉。仙粉黛红葡萄酒以及隆河谷葡萄酒通常被形容为具有香料味的。
Spoiled, unsound: Term applied to wine showing some evidence of spoilage.
败坏的：用于描述表现破败和病害迹象的葡萄酒。
Stained wine: A white wine which has acquired a pink tint through being placed in casks which previously held red wine. Wine made from grapes with white juice and colored skins, containing trace amounts of anthocyanins.
染色葡萄酒：由于储放在原来盛放红葡萄酒的容器中而浸染了粉红色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒，酒液中带有极少量的果皮花色素。
Stale: Wines that have lost their fresh, youthful qualities are called stale. Opposite of fresh.
陈腐的、走味的：失去其新鲜，年轻性质的葡萄酒就叫做陈腐。与新鲜相对。
Stalky or Stemmy:Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of underripe grapes .
似茎（味）的：形容来自与葡萄茎过长时间接触或使用不够成熟的葡萄所产生的一种使人不愉快的生涩的感觉。
Structure:The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure."
结构：葡萄酒中各种成分如酸、单宁、甘油、酒精和酒体相互作用的结果，它关系到葡萄酒的质地和口感。通常在前面带一个修饰语，如―坚实的结构‖或―缺乏结构‖。
Subtle: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.
精妙的：形容精致的葡萄酒带有精细感，或指朴素而非丰盛明显的风味。一个肯定的特征。
Sulphur taste: Taste of wine containing excess of SO2.
硫味、二氧化硫味：当葡萄酒中含有超量的二氧化硫时所具有的气味。
Supple: Tasting term indicating a soft, easy-drinking wine, with no sharp or bitter flavours.
柔顺的：品尝术语，指柔软的、易饮的葡萄酒，没有尖锐的或苦的味道。
Sweaty: Tasting term used to indicate a pungent, leathery aroma. Some tasters like this in New World Shiraz, for example, but others regard it as a fault.
汗味的：品尝术语，用来指刺激性的、像皮革的味道。一些品酒师喜欢新世界切拉子Shiraz 葡萄酒中的这种风味，但其他人则认为这是一种不正常的味道。
Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness.
甜味：品尝术语，用来指葡萄酒有着明显的残余糖分含量，又或者可能指一款给人甜美印象的，带有丰富成熟果香的干葡萄酒。
葡萄酒专业词汇中英文对照
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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 Fortｉｆieｄｗｉnｅ：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 Aｐpetizeｒwine( 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
钟表专业术语中文-英文对照 计算功能s lide rule 12个面色彩12-facet chaton 12小时子表盘12-hour recorder(register) 20 度防水20 ATM water-resistant depth sensor/depth meter A device on a divers' watch that determines the wearer's depth by measuring water pressure. It shows the depth either by analog hands and a scale on the watch face or through a digital display. diving watch A watch that is water resistant to 200M. Has a one way rotating bezel and a screw-on crown and back. Has a metal or rubber strap (not leather). Has a sapphire crystal and possibly, a wet-suit extension. EL薄膜EL film escapement Device in a mechanical movement that controls the rotation of the wheels and thus the motion of the hands. Head a tapered box with prongs, which holds a stone in a mounting LCD部件LCD part LED部件LED part UV紫外光灯箱UV ultra-violet ray lampbox 按钮p ush button 按实物做M ake exactly as shown sample. 奥姆斯卡擒纵机构 Ormskirt escapement 巴塞尔钟表展Basel Watch Fair 霸的c rown 霸管c rown tube 霸芯及驳管stem and stem extension 白金p latinum 摆锤r otor 摆夹板balance bridge (cock) 摆轮b alance 摆钟p endulum 摆轴b alance staff 半成品ebauche 半成品机芯movement blank 半导体硅片semiconductor silicon wafer 邦定材料b inding materials 棒状指针B aton Hand 包边表带s ide-wrapped band 包边不锈钢表带side-wrapped stainless steel band 包金表带g old-cladding band 包装p ackaging 保修卡warranty card 报刻蜗形凸轮Quarter snail 报时表talking watch 报时装置s triking work 碧玺t ourmaline 壁挂钟wall clock 标牌l abel; ie. price label, product label 表后背back cover 表链耳子H inge lug 表面d ial 表面脚dial foot 表胚w atch blank 表圈w atch bezel 表轴w atch spindle 丙烯腈-丁二烯-苯乙烯ABS 柄轴W inding stem 拨针h and setting 拨针机构s etting mechanism 不干胶纸s elf-adhesive paper 不规则表壳irregularly-shaped case 不锈钢半实心表带 stainless steel semi-solid band 不锈钢粉末stainless steel powder 不锈钢实心表带stainless steel solid band 不锈钢线s tainless steel strings 步进马达s tepping motor 步行计速器tachymeter 测距仪（按风速） telemeter 测试仪器t est instruments 测向杠杆式擒纵机构Lateral lever escapement 叉夹板pallet cook 叉瓦式擒纵机构stone lever escapement 叉销b olt 插片E-rings 茶色t ea brown 拆生钢枝S/S pins and shafts 拆生螺丝r emovable screwed pin 长方形, 椭园形oblong 长效万年历Secular perpetual calendar 车用钟vehicle clock 齿轮p inion 齿轮啮合g ear 赤色c rimson 冲角I mpulse angle 冲模p ress tool 冲头p unch 虫胶S hellac 除蜡水wax solvent 触针c ontact probe 传感器sensor 传呼机表w atch w/pager 促销表promotional watch 淬火钢片h ardened steel disc 存货i nventory 搓花钢枝S/S knurled pins 打簧表repeater 打磨p olish 大钢轮Ratchet wheel 大钢轮ratchet (gear train) 大钢轮驱动轮ratchet work 带MP3表watch w/ MP3 带计算器表watch w/calculator 带游戏表w atch w/games
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
钟表中英文对照术语表，希望对各位表迷有所帮助 10J - 10天动力储备 Abbreviation for 10 days power reserve in the Patek Philippe typology.在百达翡丽而言是“10 days power reserve - 10天动力储备”的缩写。 24H - 24小时表盘 Abbreviation for "24-hour dial", in the Patek Philippe typology.在百达翡丽而言是“24-hour dial - 24 小时表盘”的缩写。 Amplitude - 摆幅
Measurement in degrees of the movement of a balance and spring assembly: amplitude is the angle between the position of equilibrium and its maximum elongation.测量摆轮游丝装置的摆动角度：摆幅即是游丝装置的平衡位置与最大距角之间的角度。 Analogue - 指针式时间显示 Refers to time display using hands.指采用指针来显示时间。 Aperture - 视窗、孔径
Dial opening revealing the indications provided on discs rotating under the dial.表盘上的开孔，可看见表盘下的转盘的显示信息。 Applique - 镶刻 Raised numeral or hour-marker, applied to or riveted to the dial. At Patek Philippe, appliques are always in gold and are sometimes diamond-set.固定在表盘上的凸起数字或时间刻度。百达翡丽钟表的镶刻通常用金打造，有时亦会镶嵌钻石。 Appropriage - 抛磨修整 An activity carried out by the Grand Complications workshop. The watchmakers themselves perform certain finishing operations such as polishing steel parts or
aged wine 陈酒, 陈酿葡萄酒 appetizer wine开胃葡萄酒 apple wine 苹果酒, 发泡苹果酒 aromatized wine 加香葡萄酒 astringent wine 涩味葡萄酒 barley wine 大麦酒 bee wine 发酵酒 bulk wine 桶装葡萄酒 citrus wine 柑桔酒 clove wine丁香葡萄酒 cooled wine 冰镇酒 cut wine 调配葡萄酒 effervescent wine 发泡葡萄酒 fortified wine 强化酒；加酒精的葡萄酒 fruit wine 果酒 full-tasting wine 酒味浓重的葡萄酒 gasified wine 葡萄汽酒, 汽酒 generic wine 原产地类型葡萄酒 ginger wine 姜汁酒 glutinous rice wine 糯米酒, 黄酒 heavy wine 浓酒,烈酒,味醇厚的酒 hedge wine 劣质酒, 劣质葡萄酒 honey wine (蜂)蜜酒 incompletely fermented wine 发酵不完全的酒 light wine 低度葡萄酒(糖分, 酒度低) medium-dry wine 半干葡萄酒 mild wine 低度酒 modified wine 葡萄加糖发酵制成的酒 natural wine 自然发酵的葡萄酒, 自然发酵酒 neutral wines 中性酒 orange wine 桔子酒 palm wine 棕榈酒 pink wine 桃红葡萄酒 port wine 葡萄(汁)酒 raisin wine 葡萄干酿制酒 rich wine 浓酒 ripe wine 醇酒, 陈酒 roughwine 涩味葡萄酒 semi-dry wine 半干葡萄酒 Shao-Hsing rice wine 绍兴酒, 绍兴糯米黄酒 sick wine 走味葡萄酒 slimy wine 发粘的葡萄酒 sound wine 正统葡萄酒, 健康的葡萄酒(指无病害的酒)
葡萄酒酿造和品酒相关中英文专业术语解释 品酒专业术语英汉对照解释： ACCESSIBLE（已可饮用）——已经可以品尝的酒；适饮期的酒；不需储藏的新酒，成熟的老酒和比预期早熟的酒。 ACETIC ACID（醋酸）——所有酒都含有轻微而不易察觉的醋酸（约0.03% -0.06%）。如果比例超过0.1%，酸味会变得明显，就有如指甲油般的味道。 ACID，ACIDITY（酸度）——酒酸，是造成葡萄酒(特别是白酒) 的结构及厚度的重要因素。若与丹宁等其他元素不平衡，会造成瑕疵。通常以Tart或Sour来形容酸度过高的酒。甜酒的酸度会比不甜酒略高。 AFTERTASTE（余韵，回甘）——指入喉后的回甘。这回甘与酒停留在你口中的香味将有所不同，有辛辣的感受，余韵越长表示越好, 是欣赏葡萄酒最后的一个愉快的项目。 AGE/AGED（陈年／成熟）——经陈年的白酒通常由青绿转变为金黄色。波尔多红酒由紫转深红，布根地由紫变砖红。实际颜色转变视葡萄品种而定。 AGGRESSIVE（浓烈）——指酒内含浓烈的丹宁，非常干涩，尚需陈年。 ALCOHOLIC（酒精的酒精味）——1.平衡不佳而生成酒精的味道。浓烈的酒精味会把应有的果香覆盖，生成炽热的感受。 2.法令规完酒内的酒精浓度必需注明，一般而言，餐酒不得超过14％，然而亦有例外，如某些金芬黛的酒精度会比较高。 ALMOND（杏仁）——带有些微甘味，意大利白酒通常会出现这种味道。 American Oak（美国橡木）——用美国橡木桶陈酿的苏维翁，梅洛及金芬黛会有浓烈的香草，时萝（九层塔）及杉木味。 ANISE（大茴香）——些微的甘草香，大部份的西班牙红酒会有这种味道。 APPLE（苹果）——1.丰富的苹果香味，你可以在有轻微橡木味的莎当妮中品尝得到。 2.清新的苹果味是薏丝琳白酒的味道。 3.尚未成熟的葡萄酿制的白酒有青苹果味。 4.酸苹果味表示酒已开始氧化。 APRICOT（杏子）——杏味通常会在甜白酒中出现，红酒中偶尔也会出现。 AROMA（香味）——指酒闻起来的味道。品酒的第二步骤。有些人用Aroma代表新酒的香味，bouquet则是代表已陈年成熟的香味。 ASTRINGENT（干涩，收敛性）——葡萄单宁会使口腔黏膜收??，生成干涩的感受，通常会出现在尚未成熟的高级红酒中。 ATTACK（第一感受）——技术上的术语，酒入口后的第一印象。香槟酒要注意的第一感受是气泡的粗细，而红酒则是丹宁。 AUSTERE（干涩，微酸）——可以有两种解释，(1)干涩，通常会出现在较年轻的酒中，(2)微酸，如出现在夏布利中。 BACKBONE（主轴）——指酒的主骨干。果味太重而欠缺丹宁及应有的酸度会被称为没有主轴，而不利陈年。 BACKWARD（落后）——形容一瓶酒与他过去或其他同期酒相比欠缺应该有的表现，亦可解作延迟成熟的酒。 BALANCED（均衡性）——所有果香，丹宁，酒酸，酒精浓度都能适当的均衡表现。 BANANA（香蕉）——一种特别的香味，通常出现在薄酒莱的酒中。 BARNYARD（泥土味）——红酒常常有些微泥土味，但很多酒评家用Barnyard来形容布根地的酒，而将Earthy用在波尔多上。
1.POLICY目的 1.1 The restaurant manager oversees each phase of service provided to the customers. 餐厅经理应兼顾每一个提供给顾客的服务环节 1.2 Distinctive Sofitel feature: in Class A hotels, a sommelier helps customer select a wine. 定义索非特的特点：在酒店里员工应帮助顾客选择葡萄酒 2.SCOPE范围 Operation Staff服务人员 3.PROCEDURE程序 3.1Ensure correct glasses are placed on the table确保正确的杯具摆放在餐桌上 - Red wine glass should be used for red红葡萄酒用红葡萄酒杯，他比白葡萄酒杯 大。具体样式根据餐厅的情况而定 wine, it is bigger than white wine glass, style varies depending on outlet. - For some special French red wines we are using special glasses对一些特别的法国红葡萄酒应选用特别的酒杯 3.2 Collect the bottle of wine that has been ordered 选取被点的葡萄酒 - When collecting the wine, we should check: Name & vintage to ensure that it corresponds with what the guest has ordered.当取酒时应检查名称，年份以确保其正确性 - Check if Label is not ripped. 检查酒标是否有破损 - Bottle is clean.酒瓶干净 3.3 Present the bottle in full name 酒瓶展示 – from the right hand side在右手边进行 3.3 Holding the neck of the bottle with your hand firmly, angle the bottle and cut the foil below it 右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮 - The foil cut should be clean cut and below the lip on the neck of the bottle割去锡皮时应在瓶颈处的瓶盖处 - When inserting the corkscrew, we should hold the bottle firmly and by the neck在插入酒钻时应注意牢牢的握住瓶颈。 3.4 Utilizing the level extract the cork slowly without popping it. 利用杠杆的力量将木塞慢慢取出 - Be careful not to break the cork注意不要折断木塞 - Slowly until 1/2 inch from the end of the cork take between finger and thumb and extract gently ensuring not to pop the cork慢漫的直到距木塞底部1/2英寸处用大 拇指和食指将木塞取出注意不要发出响声
各种食物的中英文对照翻译 水果类（fruits）： 西红柿tomato 菠萝pineapple 西瓜watermelon 香蕉banana 柚子shaddock （pomelo） 橙子orange 苹果apple 柠檬lemon 樱桃cherry 桃子peach 梨pear 枣Chinese date （去核枣pitted date ）椰子coconut 草莓strawberry 树莓raspberry 蓝莓blueberry 黑莓blackberry 葡萄grape 甘蔗sugar cane 芒果mango 木瓜pawpaw或者papaya 杏子apricot 油桃nectarine 柿子persimmon
石榴pomegranate 榴莲jackfruit 槟榔果areca nut 西班牙产苦橙bitter orange 猕猴桃kiwi fruit or Chinese gooseberry 金橘cumquat 蟠桃flat peach 荔枝litchi 青梅greengage 山楂果haw 水蜜桃honey peach 香瓜，甜瓜musk melon 李子plum 杨梅waxberry red bayberry 桂圆longan 沙果crab apple 杨桃starfruit 枇杷loquat 柑橘tangerine 莲雾wax-apple 番石榴guava 肉、蔬菜类（livestock家畜）： 南瓜（倭瓜）pumpkin cushaw 甜玉米Sweet corn 牛肉beef 猪肉pork 羊肉mutton 羔羊肉lamb 鸡肉chicken 生菜莴苣lettuce 白菜Chinese cabbage （celery cabbage）卷心菜cabbage 萝卜radish 胡萝卜carrot 韭菜leek 木耳agarics 豌豆pea 马铃薯（土豆）potato 黄瓜cucumber 苦瓜balsam pear 秋葵okra 洋葱onion
第一部分葡萄酒分类 ：干红葡萄酒 ：半干葡萄酒 ：干白葡萄酒 ：桃红葡萄酒 ：甜型葡萄酒 ：半甜葡萄酒 ：静止葡萄酒 ：起泡葡萄酒 ：新鲜桃红葡萄酒（波尔多产）：贵腐葡萄酒 ：加强葡萄酒 ：加香葡萄酒 ：天然葡萄酒 ：加气起泡葡萄酒 ( )：开胃葡萄酒 ：佐餐葡萄酒 ：餐后葡萄酒 ：香槟酒 ：味美思 ：宝祖利酒 ：密甜尔 ：清爽酒 ：苹果酒
：白兰地 ：水果白兰地 ：果渣白兰地 ：葡萄白兰地 （）：利口酒 ：金酒（杜松子酒） ：朗姆酒 ：鸡尾酒 ：伏特加 ：威士忌 ：酒精，烈酒 () ：科尼亚克白兰地（法）() ：阿马尼亚克白兰地（法）() ：雪莉酒（西班牙） () ：波特酒（葡萄牙） ：波尔多红酒 第二部分酿酒微生物 ：酵母 ：野生酵母 ：酵母菌皮 ：活性干酵母 ：细菌
() ：乳酸菌 () ：乳酸菌 ：醋酸菌 ：败坏酵母 第三部分生理生化过程 ：蒸腾作用 ：蒸发 ：光合作用 ：麦拉德反应 ：转色期 ：饱和 () ：酒精发酵 () ：发酵停滞 ：前发酵，主发酵 ；二次发酵 ：异型发酵 () ：苹果酸-乳酸发酵 ()：苹果酸-酒精发酵：夏朗德壶式蒸馏法：2浸渍发酵 ：2浸渍发酵 ：宝祖利酿造法
：厌氧发酵法 ：热浸渍酿造法 ：罐式香槟法 ：酶促褐变 ：酸败 ：陈酿 ：带酒脚陈酿 ：酯化 ：糖化 ：溶解、液化 ：瓶内陈酿 ：原料改良 ：加糖 ：蒸馏 ：分馏 ：精馏 ：澄清 第四部分葡萄酒酿酒辅料 ：膨润土（皂土） ：硅藻土 ：胶帽 、：锡箔
：颜料、色素 ：酪蛋白 ：果胶酶 ：硅胶 ：明胶 ：鱼胶 ：蛋清 ：蛋白 ：血粉 第五部分理化指标 ：总酸 ：滴定酸 ：残糖 ：二氧化碳 ：干浸出物 ：挥发酸 ：二氧化硫 ：总二氧化硫 ：游离二氧化硫（）：铜 （）：铁 ：钾（K）
Colors（几乎所有颜色的中英文对照）amber琥珀色(黄色) amethyst紫(水晶)色 antique brass青古铜色 antique golden古铜色 antique violet古紫色 antique white古董白 apricot杏黄 aqua green水绿色,浅绿色 aquamarine碧绿色 aquamarine blue蓝绿色 auburn赤褐色 august green深绿色 autumn mink深咖啡色 azure天蓝色 azure green碧绿色 baby blue淡蓝色 baby pink浅粉红色 bark树皮色 begin colour自然色 beige浅褐色,米白色,灰褐色
benzo blue靛青色 berry鲜红色,浆果红biscuit淡褐色 bisque桔黄色 black黑色 blue蓝色 blue green竹青色,青绿色blueviolet紫罗兰色bluish带蓝色的，浅蓝色blush淡红色 bone骨色 bottle green深绿色brick red青莲色 bronze青铜色 brown褐色,棕色,茶色buff浅黄色;暗黄色burgundy葡萄红;枣红色burly wood实木色butter油黄色 butter cup深黄色 cadet blue军蓝色,灰蓝色
calamineblue淡蓝色 camel驼色 camouflage迷彩色 caramel酱色 carmine深红色,洋红色carnation粉红色,康乃馨 celery菜绿色,芹菜 celeste天蓝色 cerise樱桃色 chalky白垩的 chambray有条纹或格子花纹的布charcoal炭色 charcoal gray炭灰色 chartreuse黄绿色 cherry鲜红色,樱桃色 chestnut栗色 chocolate红褐色,赭石色,巧克力色chost white幽灵白 cinnamon肉桂色 citrine柠檬黄 citrus green浅绿色
A Accuracy （准确度） 钟与表是最古老的，也是最需讲究准确度的机械装置。 一天（86,400秒）中偏离（快或慢）正确时间30秒的机芯（movement），在数学上，误差是0.035％。换句话说，准确度是99.965％。 官方认证的天文台表（chronometers）必须误差低於0.005％的需求，18世纪的怀表，即使经精细的调校，一天的误差仍在半小时左右。 Adjustment （调校） 调校的项目有温度（temperature）、位置（position）与等时性（ Isochronism）。高级钟表通常有冷、热、5方位与等时共8项调校手续。温度调校一般是指4℃、20℃与38℃。 Alarm Watch （闹铃表） 在预设的时间到时会自动发出声响的怀表与腕表。 闹铃表是人类所设计的机械时计中最早期的复杂表之一，16世纪就已出现。当今要找到一苹有闹表装置的古怀表很不易。至於现代的腕表不论是石英的、电子的、手上链或自动上链的很普遍。下列厂牌都有闹铃表∶万宝龙（MONTBLANC）、梭曼（REVUE THOMMEN）、IKEPOD （seaslug alarm）、积家与VULCAIN等。 Analogue，Analog indications （指针式时间显示） 此术语用来表示∶「表的面盘以指针（hands）而非数字（digital）来显示时间」。「指针绕著面盘移动是传统显示时间的方式。近代腕表也有视窗数字型显示月份、星期与日期的，但是时与分仍保留指针式，电子表则大多是数字（digital）指示的。 Annual calandar （年历表或日、月、星三历表） 每逢小月（30天）和二月（是否闰年？）都必须动手调校日期的表。例如百达翡丽的Ref. 5035。 Aperture （孔径、视窗） 在表的面盘上所开的孔或称为视窗。例如雅典（Ulysse Nardin）所生产的 Ludwig式万年历腕表，就有年份、月、星期与日期小视窗。 Arbor （轴、心轴） 机芯运转构造的轮轴（axle），就是arbor（轴、心轴），不过为区分别起见，在平衡轮（balance）上的称为staff（轴杆），而在lever（马仔）上称为arbor（心轴）。
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 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
钟表专业英语对照 专业术语解释（数学或飞机油量）计算功能slide rule 12个面色彩12-facet chaton 12小时子表盘12-hour recorder(register) 20度防水20ATM water-resistant depth sensor/depth meter A device on a divers'watch that determines the wearer's depth by measuring water pressure.It shows the depth either by analog hands and&nb diving watch A watch that is water resistant to200M.Has a one way rotating bezel and a screw-on crown and back.Has a metal or rubber strap&n EL薄膜EL film escapement Device in a mechanical movement that controls the rotation of the wheels and thus the motion of the hands. Head a tapered box with prongs,which holds a stone in a mounting LCD部件LCD part LED部件LED part UV紫外光灯箱UV ultra-violet ray lampbox 按钮push button 按实物做Make exactly as shown sample. 奥姆斯卡擒纵机构Ormskirt escapement 巴塞尔钟表展Basel Watch Fair 把的crown 霸管crown tube 霸芯及驳管stem and stem extension 白金platinum 摆锤rotor 摆夹板balance bridge(cock) 摆轮balance 摆钟pendulum 摆轴balance staff
新手入门-葡萄酒术语及解释 红酒（Red Wine）是葡萄酒的通称，并不一定特指红葡萄酒。红酒有许多分类方式。以成品颜色来说，可分为红葡萄酒、白葡萄酒及三类。其中红葡萄酒又可细分为、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒，白葡萄酒则细分为葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。 优雅（elegant）：这是一个好的形容词，优雅一词有些人认为是不够浓郁的委婉说法，我倒认为不是。优雅代表着一种平衡，如同交响音乐一般，各个部分在恰如其分地协奏，而没有突出某一个特定的乐器。同时优雅也代表着香气的持久，有时细若游丝，却萦绕不散。优雅是上好的Pinot Noir和Riesling的特点，的确有时它们的香气并不浓烈，但是复杂持久且富于变化。 酒体（Body）：关于酒体因为有酒友再一次问到，所以我觉得有必要再详细地解释一下。酒体是酒在舌头上的重量的感觉，他决定于酒精，决定于酒里面单宁和干浸出物（extraction）的多少，决定于酸度的高低。酸度越高会显得酒体偏轻，酒精度，单宁，干浸出物高则会显得酒体偏重。新酿造的Sauvignon Blanc通常是轻酒体的，而Barbaresco，Barolo，澳大利亚Barossa Valley的Shiraz通常是重酒体的。了解酒体需要多多感觉，多多比较。现在的国际趋势是越来越多的人喜欢，重的酒，也就是重酒体full- bodied。酿造重酒体的酒本身并不困难，但是有时过重的酒体会影响葡萄酒优雅的特征，这样就叫做over-extraction。是否能够酿造 full-bodied的酒，要根据葡萄的天生条件。 质地（Texture）：上一次解释了质地的本身含义，这里要对一些形容质地的形容词作一些解释。脆crispy，硬hard，钢铁一样的steely，这一系列词汇通常代表酸度由低到高；蜡质般的waxy，油脂般的creamy，油一样的oily，是白酒内形容较浓的葡萄酒的质感的词汇，同时也代表着酸度不高。柔和smooth，圆润round，富饶rich，代表着甜味由弱到强（在干型葡萄酒里，往往意味着酒精度和橡木带来的甜味），柔和 smooth，柔软supple，丝绸般的silky，丝绒般的velvety，可咀嚼的chewy代表着得安宁从弱到强，形容单宁还可以用细致 fine,确实firmed，但是这些并非是形容质感的词汇。 Acetic. Term applied to wines which have undergone acetification and to the odour of such wines. 醋酸的：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。 Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe. 酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。
彈弓帶拆生珠大貨利仔 皮帶扣珠寶扣潛水扣普通蝴蝶扣彈弓/雙按蝴蝶扣彈弓扣計時針小秒針分針時針外觀板(影相板)配帶板 多功能計時機秒針24小時針銷售板(大貨板)技術板 首板尾珠全跌 半跌頂死膠帶邊珠中珠頭珠片帶配帶圖男裝中裝女裝石英機自動機表帶鋼帶皮帶網帶
配帶螺絲桿底蓋螺絲/螺釘面玻璃巴管按的生耳圖O 令圖扁令彎生耳面I 令底玻璃底玻璃內罩字面圖I 令圖底字印底字印玻璃面玻璃外字印內字印底蓋圖內映圈內映圈膠齒圈螺絲底波子底3H 大身鎖片圈口耳仔圖殼圖裝配圖見圖見附圖採購用圖配皮帶配鋼帶帶粒焊接片6時帶粒焊接圖6時帶粒附加粒 底靜電保護貼內外殼焊接圖雙面膠紙2H&4H 焊接件焊接螺絲通內殼焊接片面靜電保護貼彈珠裝飾釘八角線彈弓片
編號供應商制表名稱机芯防水單位未注公差材料日期繪制標題檢查批准修改序號備注材料种類零件編號規格用料數量客戶編號等級版本客戶編號本厂型號規格書機芯象限點至中心交點字釘巴芯電池底紋膠水鑽石開面絲孔內映圈開面字面底蓋絲孔玻璃殼圈口玻璃位圖紙名稱(中英文)圖紙配件清單圖紙清單用料清單 品質板期
半光蛋殼色粉紅淺藍色/湖水藍色黑灰藍 白紙白紫綠深淺黃淺香檳金色米色/灰褐色搪瓷象牙玫瑰金鏡面橙酒/棗紅半光銀銀軍綠太紗銀啞銀白棕/咖/褐紅啞太砂不銹鋼夜光合金超強白夜光鎢鋼鈦銅鋁青銅銅色透明
客戶提供 底蓋螺絲裝配示意圖 配帶螺絲裝配示意圖 注:外觀仕樣請參照客戶3D圖; 打磨仕樣參照客板,全圓砂. 打磨全光令 注:內罩試配機芯為准. 電三層防反光膜 注:耳孔位尺寸配帶OK為准. 注:字面腳釘配机芯做. 錐形彈簧 12時定位點 9時米位,配罩 共24齒 逆時120齒均布 行程必須大於或等於130絲 行程要求40C以上 壓縮50絲後,頂力大於或等於0.9kg
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 V ermouth：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 葡萄分类及部分品种
水果类： 西红柿tomato 菠萝pineapple 西瓜watermelon 香蕉banana 柚子shaddock （pomelo）橙子orange 苹果apple 柠檬lemon 樱桃cherry 桃子peach 梨pear 枣Chinese date （去核枣pitted date ）椰子coconut 草莓strawberry 树莓raspberry 蓝莓blueberry 黑莓blackberry 葡萄grape 甘蔗sugar cane 芒果mango 木瓜pawpaw或者papaya [p?:pɑj?] 杏子apricot [‘epri,kɑt]油桃nectarine 柿子persimmon[p??s?m?n]石榴pomegranate 榴莲jackfruit 槟榔果areca nut （西班牙产苦橙）bitter orange 猕猴桃kiwi fruit or Chinese gooseberry 金橘cumquat 蟠桃flat peach 荔枝litchi 青梅greengage 山楂果haw 水蜜桃honey peach 香瓜，甜瓜musk melon 李子plum 杨梅waxberry red bayberry 桂圆longan 沙果crab apple 杨桃starfruit 枇杷loquat 柑橘tangerine 莲雾wax-apple 番石榴 guava 肉、蔬菜类（livestock家畜）： 南瓜（倭瓜） pumpkin cushaw 甜玉米 Sweet corn 牛肉beef 猪肉pork 羊肉mutton 羔羊肉lamb 鸡肉chicken 生菜莴苣lettuce 白菜 Chinese cabbage （celery cabbage）（甘蓝）卷心菜 cabbage 萝卜 radish 胡萝卜 carrot 韭菜leek 木耳 agarics 豌豆 pea 马铃薯（土豆） potato 黄瓜 cucumber 苦瓜balsam pear 秋葵 okra 洋葱 onion 芹菜 celery 芹菜杆 celery sticks 地瓜sweet potato 蘑菇 mushroom 橄榄 olive 菠菜spinach 冬瓜（Chinese）wax gourd 莲藕 lotus root 紫菜 laver 油菜 cole rape 茄子 eggplant 香菜caraway 枇杷loquat 青椒 green pepper 四季豆青刀豆 garden bean 银耳silvery fungi 腱子肉tendon 肘子 pork joint 茴香fennel（茴香油fennel oil 药用）鲤鱼carp 咸猪肉bacon 金针蘑 needle mushroom 扁豆 lentil 槟榔 areca 牛蒡great burdock 水萝卜 summer radish 竹笋 bamboo shoot 艾蒿Chinese mugwort 绿豆mung bean 毛豆green soy bean 瘦肉 lean meat 肥肉speck 黄花菜 day lily （day lily bud）豆芽菜 bean sprout 丝瓜 towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的) 海鲜类（sea food）： 虾仁 Peeled Prawns 龙虾 lobster 小龙虾 crayfish（退缩者）蟹 crab 蟹足crab claws 小虾（虾米） shrimp 对虾、大虾 prawn （烤）鱿鱼（toast）squid 海参 sea cucumber 扇贝 scallop 鲍鱼 sea-ear abalone 小贝肉cockles 牡蛎oyster 鱼鳞scale 海蜇jellyfish鳖海龟turtle 蚬蛤 clam 鲅鱼 culter 鲳鱼 butterfish 虾籽 shrimp egg 鲢鱼银鲤鱼chub silver carp 黄花鱼 yellow croaker 调料类（seasonings）：