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葡萄酒相关英文词汇 葡萄英文

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发表于 2020-2-15 23:58:00 | 显示全部楼层 |阅读模式

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<现在开始正题了哦,认真仔细看下面正文文章> 葡萄酒专业词汇 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  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  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  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     
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