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葡萄酒专业词汇总览(英汉对照)

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 
  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 yeast:败坏酵母 

  第三部分 生理生化过程 
  Transpiration:蒸腾作用 
  Evaporation:蒸发 
  Photosynthesis:光合作用 
  Maillard Reaction :麦拉德反应 
  Veraison:转色期 
  Saturation:饱和 
  Alcoholic fermentation(AF) :酒精发酵 
  Stuck (Sluggish) Fermentation:发酵停滞 
  Primary Fermentation:前发酵,主发酵 
  Secondary Fermentation;二次发酵 
  Heterofermentation:异型发酵 
  Malolactic fermentation(MLF) :苹果酸-乳酸发酵 
  Malo-Alcohol Fermentation(MAF):苹果酸-酒精发酵 
  Methode Charantaise: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 
  Unareobic fermentation:厌氧发酵法 
  Thermovinification:热浸渍酿造法 
  Charmat method:罐式香槟法 
  Enzymatic browning:酶促褐变 
  Acetification:酸败 
  Ageing:陈酿 
  Sur lies:带酒脚陈酿 
  Esterify:酯化 
  Saccharify:糖化 
  Liquefy: 溶解、液化 
  Bottle ageing:瓶内陈酿 
  Amelioration:原料改良 
  Chaptalization:加糖 
  Distillation:蒸馏 
  Fractional Distillation:分馏 
  Rectification:精馏 
  Clarification:澄清 

  第四部分 葡萄酒酿酒辅料 
  Betonite:膨润土(皂土) 
  Kieselgur ,diatomite:硅藻土 
  Capsule:胶帽 
  Tin Plat、Foil:锡箔 
  Pigment:颜料、色素 
  Casein:酪蛋白 
  Pectin:果胶酶 
  Silica gel:硅胶 
  Gelatin:明胶 
  Isinglass:鱼胶 
  Egg white:蛋清 
  Albumen: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(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 
  Isobutanol:正丁醇 
  Gastric Acid:胃酸 
  Propanone:丙酮 
  Acetic Acid:乙酸 
  Formic Acid:甲酸,蚁酸 
  Phospholipids:磷脂 
  Amino 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 
  Succinic 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:葡萄糖 
  Fructose, Fruit Sugar:果糖 
  Cane Sugar, Short Sweetening: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 
  Hydrogen sulphide:硫化氢 
  Oak (barrel) :橡木(桶) 
  Catechins:儿茶酚 
  Low Flavour Threshold:香味阈值 
  Maillard Reaction:美拉德反应 
  Volatile Phenols:挥发性酚 
  Vanillan:香子兰 
  Vanillin:香草醛,香兰素 
  Linalool:里那醇,沉香醇 
  Geroniol:牻牛儿醇,香茅醇 
  Pyranic acid:丙酮酸 
  Furan 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 
  Maltol:落叶松皮素 
  Oak Lactone:橡木内酯 
  Hydrolysable Tannins:水解单宁 
  Ellagitannins:鞣花单宁 
  Proanthocyanidin:原花色素 
  Relative Astringency(RA):相对涩性 
  Lagic Acid:鞣花酸 
  Polypetide Nitrogen:多肽氮 
  Oxido-reduction Potential:氧化还原电位 
  Condenced Phenols:聚合多酚 
  Poly-phenols:多酚 
  PVP(P):聚乙烯(聚)吡咯烷酮 
  Anthocyanin:花青素 
  Alcohol, ethanol:乙醇 
  Invert Sugar 转化糖 
  Oxygen: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 
  Undesired (Excessive )Tannins:劣质单宁 
  Desired tannins:优质单宁 
  Enzyme:酶 
  Laccase:漆酶 
  Polyphenol Oxidase(PPO) :多酚氧化酶 
  β-glucosidase:β-葡(萄)糖苷酶 
  β-glucanase:β-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(filtration):过滤 
  Two-way Pump:双向泵 
  Screw Pump:螺杆泵 
  Centrifuge:离心机 
  Distillation: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 
  Bottling Line:灌装线 
  Plate Filtration(filter):板框过滤(机) 
  Vacuum Filtration(filter):真空过滤(机) 
  Depth Filtration(filter):深层过滤(机) 
  Cross Filtration(filter):错流过滤(机) 
  Membrane Filtration(filter):膜过滤(机) 
  Sterile Filtration(filter):除菌过滤(机) 
  Pocket Filtration(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 
  Deacidification:降酸 
  Pump over:循环 
  Skin Contact:浸皮(渍) 
  Mix colors:调色 
  Oxidative Ageing Method:氧化陈酿法 
  Reducing Ageing Method:还原陈酿法 
  Stabilization:稳定性 
  Ullage:未盛满酒的罐(桶) 
  Headspace:顶空 
  NTU:浊度 
  Receiving bin:接收槽 
  Corkscrew:开瓶器 
  Distilling Column: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 Crown Lid:皇冠盖 
  Blanket:隔氧层 
  Pasteurisation:巴斯德杀菌法 

  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 Rotten: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 
  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 
  Grafting:嫁接 

  第九部分: 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 
  Ampelography:葡萄品种学 
  Viniculture:葡萄栽培学 
  Wine Chemistry 葡萄酒化学 
  Enologist,Winemaker:酿酒师 
  Vintage:年份 
  Inoculation(inoculum):接种(物) 
  MOG(material other than grapes):杂物 
  Terpene:萜烯 
  Terpenol:萜烯醇 


  第十部分 葡萄酒等级 
  蒙纳多红酒: 
  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 
  Vine:葡萄树 
  American Vine:美洲种葡萄 
  Franco-american:欧美杂交种 
  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(Vine) Variety:葡萄品种 

  二、红葡萄品种: 
  Cabernet Sauvignon(France):赤霞珠 
  Cabernet Franc(France):品丽珠 
  Cabernet Gernischt(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 
  Petit Verdot (France) :味尔多 
  Pinot Noir(France) :黑比诺 
  Ruby Cabernet(America) :宝石解百纳 
  Sangiovese(Italy) :桑娇维塞 
  Syrah(France) :西拉 
  Zinfandel(America) :增芳德 
  Muscat Hamburg:玫瑰香 
  Saperavi(Former Soviet Union):晚红蜜 

  三、白葡萄品种: 
  Aligote(France) :阿里高特 
  Chardonney(France) :霞多丽 
  Chenin Blanc(France) :白诗南 
  Traminer(Germany) :琼瑶浆 
  Italian Riesling:贵人香 
  Grey Risling:灰雷司令 
  White Riesling(Germany) :白雷司令 
  Muller-Thurgau(germany) :米勒 
  Muscat Blanc:白麝香 
  Pinot Blanc(France:)白品乐 
  Sauvignon Blanc(France) :长相思 
  Selillon(France) :赛美蓉 
  Silvaner(Germany) :西万尼 
  Ugni Blanc(France) :白玉霓 
  Folle Blanche(France) :白福尔 
  Colombard(France) :鸽笼白 
  Long Yan(China,Changcheng):龙眼 
  Rkatsiteli (Former Soviet Union):白羽 

  四、染色品种: 
  Alicante Bouschet(France) :紫北塞 
  Yan 73(China,Changyu) :烟73 
  Yan 74(China,Changyu) :烟74 


  第十二部分 葡萄酒品尝 
  Taste:品尝 
  Clarity:清澈、透明 
  Transparent: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: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 
  Tawny:黄褐色 
  Violet:紫罗兰色 
  Pink:紫红色 
  Brown: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-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:单薄的 
  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,沉滞的 
  Dull:呆滞的、无活力的 
  Sulphur Taste:硫味 
  Hydrogen Sulphide odour:硫化氢味 
  Taste of Lees:酒泥味 
  Mousiness:鼠臭味 
  Corked Taste,Corkiness,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 
  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 
  Decanter: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 
  Nutrition:营养素 
  Free Amino Nitrogen(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 
  Nicotinic Acid:烟酸 

  第十五部分 葡萄酒分析 
  Determination:检测 
  Titration:滴定 
  Dilute:稀释 
  Litmus Paper:石蕊试纸 
  Reagent: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 Performance 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(NaOH) 
  Potassium Hydrogen Phthalate:邻苯二甲酸氢钾 
  Phenolphthalein:酚酞 
  Pipette:移液管 
  Erlenmeyer Flask:锥形烧瓶 
  Activated Charcoal:活性碳 
  Whatman Filter Paper:沃特曼滤纸 
  PH-meter:PH计 
  Titration End-point:滴定终点 
  Buffer Solution:缓冲液 
  Potassium Hydrogen Tartrate:酒石酸氢钾 
  Calibrate:校准 
  Electrode:电极 
  Starch Indicator:淀粉指示剂 
  Sulphuric Acid:硫酸 
  Pyrex Beaker:耐热烧杯 
  Potassium Iodide:碘化钾(KI) 
  Sodium Thiosulphate:硫代硫酸钠(NaS2SO3) 
  Hydrogen Peroxide:过氧化氢(H2O2) 
  Orthophosphoric Acid:正磷酸 
  Methyl-red:甲基红 
  Ebullioscope(Ebullimeter):酒精计 
  Thermometer:温度计 
  Pycnometer:比重瓶 
  Formic Acid:甲酸(蚁酸) 
  Sodium Formate:甲酸钠 
  Bromophenol Blue:溴酚蓝 
  Agar Plating:琼脂平板培养基 
  Chocolate Agar:巧克力琼脂 
  Corn Meal Agar:玉米粉琼脂 
  Egg Albumin Agar:卵蛋白琼脂 
  Glycerin Agar:甘油琼脂 
  Malt Agar:麦芽汁琼脂(培养基) 
  Nutrient Agar:营养琼脂 
  Plain Agar:普通琼脂 
  Starch Agar:淀粉琼脂 
  Potato-dextrose Agar(P.D.A):土豆-葡萄糖培养基 
  Autoclave:高压锅,灭菌锅 
  Petri Dishes:灭菌盘 
  Low-magnification Microscope:低倍显微镜 
  Micro-loop:接种环 
  Micro-needle:接种针 
  Alcohol Lamp:酒精灯 


  第十六部分 葡萄酒病害 
  Copper Casse:铜破败病 
  Ferric Casse:铁破败病 
  Proteinic Casse:蛋白质破败病 
  Blue Casse:蓝色破败病 
  White Casse:白色破败病 
  Oxidasic Casse:氧化酶破败病 
  Micobial Disease:细菌病害 
  Mannitic Disease:甘露醇病 


标签:   葡萄酒专业词汇总览