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发表时间:2010-12-23 10:19

葡萄酒专有名词解释(一)



myslowine1 发表在 新手上路 华声论坛 http://bbs.voc.com.cn/forum-41-1.html


一直跟大家介绍葡萄酒的相关知识,但实际上还有很多专用的名词和说法,我们也会觉得陌生。英文能看的懂,但却不知如何用中文来表达。在这里,和大家一起来学习一点这方面的知识吧。希望能为大家在选择葡萄酒时提供一点帮助。

Age, Ageing- The characteristics of age in time are: first, progressive softening up to a point (mainly due to deposition of tartar,hence tartar is so often found on the insides of casks); and, secondly, the development of bouquet of a secondary nature (due, it is thought, to the action of micro-organisms).

老化,老龄化——老化的特征从时间角度来说有以下两种:一,逐步软化,发展到一定程度(主要归结于酒石的沉积,因此我们常常可以再酒桶里发现酒石);二,醒酒后,复合的葡萄酒酒香的发展(我们认为是,归结于微生物产生的反应)。

Beeswing- A light, filmy, floating ` crust ' in some old Ports, supposed to be something like an insect's wing in appearance.

酒膜——一层清透的,薄膜状,漂浮在一些陈年的波特酒表面,看上去有点像昆虫的翅膀。

Beverage Wines- Opposed to vintage wines. Wines of average quality and strength (and price) suitable for drinking in large quantities and regularly.

饮料用酒——与年份葡萄酒相反。酒体质量和力度(以及价格)都处于平均水平,适合日常生活中经常性和大量性的饮用。

Body- That quality in a wine which gives it the appearance of consistency and vinous strength. Merchants speak of a 'full' wine or wine with body, as opposed to a light, cold, or thin wine.

酒体结构——葡萄酒的质量,形容的是葡萄酒表现出来的坚实度和酒体力度。即酒商说的“完整的”葡萄酒或是有结构的葡萄酒,与之相反的是口感清淡,不温润的或是单薄的葡萄酒。

Bouquet- The odour or perfume of fine wine appreciated by the sense of smell as opposed to seve, which is aroma appreciated by the sense of taste.

香味——品质好的葡萄酒被醒酒后,散发出来的香气,这是一种靠品尝来感受的芳香。

Brut. Of Champagne- with no added sugar or liqueur. `Nature' means the same.

干型香槟酒—没有添加糖分或利口酒,纯天然的味道。

Butt- Large cask for Sherry or Malaga or Ale, i08-I40 gallons.

酒桶——形体大的酒桶,用来盛放雪莉酒,malaga酒或麦芽酒,体积大概是8-40加仑每桶。

Chateau-Bottled- Special wines bottled at the Chateau where grown, instead of by the wine merchant. Similarly, 'estate- bottled.'

酒庄装瓶——在酒庄装瓶,酿酒用葡萄来自本属酒庄,而不是由经销商进行装瓶,和estate- bottled意思相近。

Cordial- A lighter kind of liqueur made by infusion of alcohol and sugar with fruit juices. The term is not very explicit.

甜型饮料酒——清淡的利口酒,混合了酒精,糖分和果汁。这个词的划分概念并不是很明确。

Corked- Wine that is corked tastes mouldy; it also smells bad. Corked wine is rare, and wine-drinkers in a restaurant should be careful before they make the charge. No restaurateur would refuse to replace a corked bottle or would make a mistake about the condition.Sometimes the corks of the bottles are too porous or of inferior quality, and give the wine a bad taste, this taste the French term 'gout de bouchon.'

木塞味——葡萄酒带有木塞发霉的味道,同时也很难闻。带有发霉味道的葡萄酒比较少见,而且餐厅的饮酒者必须十分谨慎,才能得出这个结论。没有哪家餐厅会拒绝更换有霉味的酒,或对这种情况做出错误判断。有时候软木塞的孔隙太多或太劣质,就会导致葡萄酒有坏掉的味道,这种味道,法语用“gout de bouchon”开形容。

Dry- Opposed to sweet with no excess of sugar.

干型葡萄酒——去除糖分,未含糖分的葡萄酒红酒。

Fining- The process of clarification of a wine by introduction of albumen, e.g. white of egg or other suitable medium. Fliers. Light, whitish, fluffy particles that float in white wines or rest at the bottom, looking like a light sand. An effect apparently of transportation to colder countries than the country of origin. They do, not affect the taste of the wine. The cure is to rest the bottles in a warm temperature, say about 70?
澄清——用蛋白或是其它合适的介质,对葡萄酒进行澄清净化。一些细微的,浅色发白的小颗粒,漂浮在白葡萄酒里或是沉积在酒瓶的底部,看起来像一层细细的沙粒。可能是由于葡萄酒被运送到比原产国温度低的国度才产生出来的。它们不会破坏葡萄酒的味道。解决的办法就是,将葡萄酒放到温暖的条件下,大约华氏70度即可。

Fortifying- By the addition of wine-spirit, e.g., to Port and Sherry in the making.

强化酒——加了烈性酒的葡萄酒,如波特酒和雪莉酒。

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