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  1. 葡萄酒的感官评价常用术语(A-B)
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葡萄酒的感官评价常用术语(V-Z)

时间:2009-09-04 08:31:14  来源:  作者:

Vanilla Tasting term used to describe a vanilla-like aroma, often a result of ageing in new American oak barrels.
香草昧:品尝术语,用来描述一种像香草的味道,在新的美洲橡木桶中酿造往往能形成这种香味。

Vegetal Tasting term used to describe a vegetable like aroma. Usually pejorative.
植物的:品尝术语,用来描述一种像植物的香味。通常用作贬义。

Velvety Tasting term used to describe a textured, opulent mouth feel in wine.
柔软的:品尝术语,用来描述具有质地的,丰富口感的葡萄酒。

Vinous: Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.
葡萄酒的:字面意识是“像葡萄酒的”,通常用于缺乏明显品种特性的沉晦的葡萄酒。

Vintage Year in which the grapes used to make a wine was grown, also used to describe the harvest period.
年份、酿酒年份:指用来酿酒的葡萄生长的那年。也用来描述葡萄的收获期。

Viscous Tasting term used to indicate a heavy, dense wine. See also 'legs'.
粘性的:品尝术语,用来指深重的、浓厚的葡萄酒。也可参考挂杯'legs'.

Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate). All wine contains some VA but when a vinegary smell can be detected it is considered a fault. All wine will develop VA if it is left in an open bottle over a few days.
挥发性酸:由于酒精氧化而形成于葡萄酒中的物质的总括(主要是醋酸和乙酸乙酯)。所有的葡萄酒都含有一定的挥发性酸,但当酸味能被察觉时则认为是不正常的。所有的葡萄酒开瓶后放置几天都会产生挥发性酸。

Well-Balanced: Tasting term used to indicate the harmony of wine components.
平衡良好的:用于表述葡萄酒中各种成分之间具有协调关系。

Wood Tasting term used to describe the flavours in wine derived from ageing in barrel.
木味:品尝术语;用来描述从橡木桶陈酿中得到的葡萄酒的味道。

Woody Tasting term used to describe unpleasant flavours derived from old (dirty) barrels or from stalks.
木头般的:品尝术语,用来描述源自旧的(脏的)橡木桶或来自葡萄茎的令人不愉快的味道。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough). In wine this usually indicates a fault, though the smell of freshly-baked bread can be desirable in Champagne and lees aged whites.
酵母味:品尝术语,用来描述酵母的特殊味道(就像生面团味)。在葡萄酒中,这种味道通常被认为是不正常的,然而新鲜的烤面包味在香槟和酒渣陈酿白葡萄酒中却是受欢迎的。

Zestful Tasting term used to describe a fresh, crisp wine, usually white, with a good balance of fruit and acidity.
有滋味的:品尝术语,用来描述新鲜的、清脆的葡萄酒,通常是白葡萄酒,具有良好协调的果味和酸度。


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