葡萄酒的感官评价常用术语(N-P)

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