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1、品酒师就是靠这十五要素品出好酒 你也可以学学苦涩 适量的涩对于葡萄酒爱好者来说是心头之好。但过犹不及，苦涩味的来源是单宁，亦即葡萄果皮。产生过度苦涩多因未臻全熟便摘下的葡萄果实，此情况常发生于低价葡萄酒。酸 门外汉乍听之下会极度抗拒。但恰当程度的酸味提神怡人，亦减轻了葡萄酒的涩味。轻清身型的葡萄酒酸味较高，最宜于炎炎夏日冷却后饮用。身型 决定身型的第一要素是酒的重量。果粒较细的葡萄，葡萄皮相对较多，因而，酿成的酒在口腔中显得较沉重。其次要素是酒精度，酒精成分高，对口腔的刺激力度亦较大。最后是味道的丰寡问题。味道丰富的，即身型较大，反之亦然。霉塞味 处理不当(如室内太潮湿)，受感染的木塞(cor
2、k)会导致葡萄酒带霉腐味。贮存经年的葡萄酒常常多少有此毛病。酸爽 突出、清新可人的酸味土香 有些葡萄酒带土壤气味，这是好事。这不同于坏了的葡萄酒的霉腐味。易入口 形容很顺喉的葡萄酒，但没有复杂性、深度、余韵这些东西作鉴赏。对于廉价酒而言易入口也不是轻易的。澳洲及南美洲国家在这方面颇成功。优雅 最上等的评语之一。指葡萄酒的整体感觉非常优雅。花香 形容气味丰富，值得一再长时间去闻。只有极少的葡萄品种可酿制出气味芬香可人的葡萄酒。水果味 只要不是最低劣的葡萄酒，都含有一种或以上的水果味道，如柠檬、荔枝、梅子等,指水果味非常突出的意思。美国出产的酒通常较多水果味。而法国致力追求的是柔和细腻的风格。中虚
3、 有些葡萄酒入口时味道丰富，咀嚼之下，又发觉香味不知哪里去了；但吞下时又觉得还有些味道。这个特性就被称为中虚。严重的便叫中空。要留意的是，这不同于易入口的葡萄酒。没有中虚这毛病，易入口的葡萄酒中段也可维持刚入口早段的味道。蜜糖味 已成熟的好葡萄酒细细品尝下可能会察觉有一丝小巧诱惑的蜜糖甜味。橡木味 存酿葡萄酒的木桶多乃橡木所制。较新的橡木桶会带给葡萄酒橡木味。过度的橡木味常发生于存酿多年的葡萄酒。某些技巧高超的酿酒师会利用恰到好处的橡木味令葡萄酒的味道更复杂，多层次。但过度的橡木味则会喧宾夺主，抑压了葡萄酒的其他良好元素。粗糙 太酸，太涩；整体表现低劣。均衡 葡萄酒的各项要素如酸、甜、酒精，有
4、恰当的比例，不会因某方面缺乏或太突出，而破坏了和谐感。品酒时的专用术语（中英文对照）1首字母 A 至 ZAcetic:Term applied to wines which have undergone acetification and to the odour of such wines.醋酸的:用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。Acid:Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
5、酸:用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。After taste:Tate left in the mouth by wines after they have been tasted.后味:品尝后葡萄酒留在口中的味道和感觉。Agreable:Pleasant character of a well-balanced wine.惬意的:一款平衡良好的葡萄酒所包含的宜人特征。Amber:Colour of a wine resembling that of amber.琥珀色:葡萄酒所具有的类似琥珀的颜色。Astringent:The characteristic flav
6、our of wines which produces an unpleasant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.涩的、收敛性的:葡萄酒中乙酸乙酯含量过高时的典型特征，给口腔带来一种不适的化学刺激感。Aroma:The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) deve
7、lops during maturation and aging.香气、果香:葡萄酒的气味。基本的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气（酒香）在葡萄酒的成熟与陈酿过程中发育。Aromatic:Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.果香的:用于描述蕴含着极显著果香的葡萄酒，这些葡萄通常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。Blind tasting:Tasti
8、ng wines of which the origin and identity are not previously disclosed to the tasters.盲品:不事先告诉品尝者葡萄酒来源及身份的品尝。Bitter:Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, in particular, to certain polyphenols.苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。Body:The character imparted t
9、o a wine which is rich in dry extract, vinous and complete.酒体:提取物丰富、酒性饱满、完满的葡萄酒所具有的特征。Bouquet:Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging. 陈香、酒香:葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。Brilliant:Term applied to wines, particularly white wines, which are free of an
10、y visible suspendedmatter and have a sparkling clarity.闪亮的:用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。Butyric:Rancid odour of some spoiled wines.坏奶油味的:描述一些破败葡萄酒所散发出的腐臭气味。Casky taste, woody taste:Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of
11、 the containers.橡木桶味、木头味:当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。Cleared:Term applied to a wine which was deposited its suspended material and become clear.澄清过的:用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。Cooked taste:Taste acquired by must or wine when heated to high temperatures, particularly if heated in the pre
12、sence of air. Aroma or taste coming from grape crops which are over ripe.烹烤味:当葡萄汁或葡萄酒在高温下加热，尤其是在与空气接触的条件下加热时所产生的一种口感。也指来自过熟的葡萄的香气和口感。Corked taste, corkiness, corky:Taste imparted to bottled wines by defective or mouldy corks.酒塞味:装瓶后的葡萄酒由于酒塞低劣或发霉变质而带上的味道。Decanter:A special glass bottle, usually glass
13、-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.醒酒瓶:特殊的玻璃瓶，通常配有玻璃塞，用于供应从原来的包装瓶中倒出的葡萄酒，以促进对葡萄酒香气的欣赏。Delicate:Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and so
14、ft.精雅的:用于描述一些优质葡萄酒的风味和果香。精雅的葡萄酒轻盈、平衡良好而柔和。Dull:Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.暗淡的、沉滞的:葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。朦胧的：葡萄酒表现轻微的浑浊。Earthy taste:Special taste resulting from the type of soil o
15、n which the grapes were grown.泥土味:由栽培葡萄的土壤类型所赋予葡萄酒的特殊口味。Fine:Term applied to wines of high quality.细腻的:用于描述具有高品质的葡萄酒。Flavour:Impression given by must or wine when taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory receptors.风味:品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受
16、，也包括嗅觉所获得的信息。Flowery:Aroma of a wine which suggests the perfume of a flower, especially in young wines.花香的:葡萄酒尤其是年轻葡萄酒中令人联想起花朵芬芳的香气。Flinty odour:A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.燧石般的气味:某些干葡萄酒的典型气味，它们以在高硅酸盐土壤中生长的葡萄酿制。Fragrance:Term applied to a well developed and pleasing aroma.芬芳:用于描述发育良好而令人愉悦的果香。Fragrant:Term applied to wines with pronounced and pleasing aroma.芬芳的:用于描述果香显著宜人的葡萄酒。Fresh:Term applied t
