为什么葡萄酒余味可以翻译成Finish_葡萄酒英语_葡萄酒礼仪_葡萄酒快速入门*(Wine Course)_法国红酒,进口葡萄酒-酒圈网洋酒网
欢迎光临本店&&
热门搜索：
& 为什么葡萄酒余味可以翻译成Finish
为什么葡萄酒余味可以翻译成Finish
&&&&&&余味一词英文为aftertaste，如果按照帕克的译法，翻译成finish更有意境。
&&& 1. 余味的评价标准有两个方面，重要的是持续时间，长达45秒的余味是顶级的。
&&& 在人们的印象中，似乎余味持续的时间越长，它就是越好的，因此，不少人会把余味&持续时间的长短&当做判断葡萄酒收尾阶段品质的唯一指标&&时间越长，酒质越好，如果一款葡萄酒的余味能持续45秒以上，就可以说：&这款葡萄酒的余味十分悠长。&
&&& 当然，余味持续时间的长短是评定葡萄酒余味水准的重要指标，但是不能忘了，余味的种类才是最重要的，&胡椒味的、矿物质味的、甜润的、苦涩的、辛辣的和浓郁的&等词汇描绘不同类型的余味。
&& 2. 影响葡萄酒余味的因素有哪些？
&&& 理论上讲，几乎所有的葡萄酒都有余味。但正如我们感受的那样，有些余味令人深刻，而有些余味则令人感到失望。有时，一款葡萄酒能够刚入口时浓郁迷人，但将葡萄酒吞咽下去后却毫无&感觉&可言&&要么很快消失，要么味道清淡。
&&&& 几乎所有的酿酒师都希望自己酿出的葡萄酒带有丰富的味道和余味，能够令人愉悦。然而，葡萄酒的余味是葡萄品种与酿酒工艺等各方面因素综合决定的。比如，葡萄品种的栽培地点、年份气候条件、采摘时间及条件、发酵方式、橡木桶条件、调配和装瓶时机和方式等都是影响葡萄酒口感（味道、结构等）的重要因素，更是决定葡萄酒余味风格的重要因素。
&&&& 当然，除去葡萄酒本身，葡萄酒的储存方式、侍酒温度以及品酒使用的杯具都可能影响你最终能够感知的余味。“葡萄酒”用英语怎么说？_百度知道
“葡萄酒”用英语怎么说？
同上，知情者来支招~~~
红酒一般用RED WINE,白（葡萄）酒WHITE WINE，鸡尾酒的英文名称是Cocktail，葡萄酒统称wine。
采纳率：41%
wine[wain]n.葡萄酒, 酒
(grape) wine
其他3条回答
为您推荐：
您可能关注的内容
葡萄酒的相关知识
换一换
回答问题，赢新手礼包
个人、企业类
违法有害信息,请在下方选择后提交
色情、暴力
我们会通过消息、邮箱等方式尽快将举报结果通知您。《葡萄酒英语翻译1》 www.wenku1.com
葡萄酒英语翻译1日期：
CELLAR CRAFTINTERNATIONAL窖工艺国际6 WeekCrushed Grape Wine Kit六周压榨葡萄酒全过程Premium Varietal Juice高级品种果汁enhanced
Select International Concentrates进过精挑细选的国际知名浓缩物。Equipment ListRequired? Sanitizing Solution (see tips)? Min.30L(8 gallon) primary fermenter with lid? Min.23L(6 gallon) glass or plastic carboy? Airlock and rubber bung? Siphon hose? Stirring tool? Hydrometer and thermometer? 30*750ml bottles? 30 quality corks/screw closures设备清单要求如下：? 消毒液（见提示）? 有盖子的主发酵罐体积至少要30L（8 加仑）? 玻璃或塑料的瓶子体积至少要23L（6 加仑）? 密闭舱和橡胶塞? 虹吸软管? 搅拌工具? 密度计和温度计? 30个750ml的瓶子? 30个优质的瓶塞或螺丝瓶塞TipsPlease record pertinent information such as specific gravity (SG),lot number,and dates.This provides you ,the winemaker with valuable data and Cellar Craft information to assist if required.提示：记录相关信息如：比重、批号、日期。这些能提供给酿酒师提供宝贵的数据和为酿造工艺提供信息和帮助。All equipment must be cleaned and sanitized before contact with wine ingredients. Mixing 50 grams (8 tsp) potassiummetabisulphite or sodium metabisulphite per 4 liters(~1 gal)water provides adequate sanitizing solution.This can be stored in a closed glass containter. Claen then sanitize with solution and rinse with water before use.Fermenter, siphons,airlocks,stirring utensils,etc.,must be sterilized every time before use.在接触葡萄酒成分之前所有的用具和设备都要进行消毒。将50g 焦亚硫酸钾或焦亚硫酸氢钠加入与4升水混合配制成消毒液。这个溶液可以储存在一个密闭的玻璃容器中。在使用之前先用水冲洗然后用药水消毒。发酵罐，虹吸管，密封舱，搅拌器等每次在使用之前都要进行消毒。You may find it easier to pour the juice while the bag remains in the Cellar Craft box.Push open the spout-hole on the top,fit spout into opening, close lid, remove spout and pour into primary fermenter.你可能会发现将果汁倒入袋中更容易，但是袋子会留在发酵罐中。打开顶端的放气阀门，将气发掉合适的量，关闭放气阀门，移掉喷口并且将气导入到主发酵罐中。Some wines occasionally form potassium bitartrate sediment after bottling. These crystals referred to as wine diamonds occur naturally and are harmless. To minimize formation of crystals after clearing before bottling move carboy to anenvironment of -4℃to+4℃(29℉to39℉)for 10 to14 additional days. Do not let wine freeze as this can crack the carboy. Tartrates that drop out can be removed by racking while wine is chilled. Filtering during this step helps ensure crystal removal.偶尔，一些葡萄酒装瓶后形成酒石酸钾沉淀。这些沉淀物称为酒晶体，是天然形成的，是无害的。为了尽量减少晶体的形成，在清理之后装瓶之前将瓶子移到-4℃t到+4℃(29℉到39℉)的环境下10到14天。不要让酒结冰否则可能会使瓶破损。通过挤压可以去除酒石酸，而酒须是冰镇。在这些步骤中进行筛选，帮助确保冰晶的去除。Always avoid mouth siphoning.Prime hose with water.不要用嘴巴吸，可利用虹吸法来转移水。Filtration is recommended for clarifying and brilliance. Ask your retailer for options.建议对酒进行过滤，这样能使酒液澄清透明，且有较好的色泽。请供应商提供可选择的产品。For individual with allergen concerns sulphite sensitivity can be lessened by omitting sulphite addition. This shortens shelf life to approximately 3 months.对于个别产品通过不加入亚硫酸盐，来减少外界对亚硫酸盐敏感问题。这样会缩短约3个月的保质期。If you choose to bulk-age use a glass carboy.Ensure carboyremains topped up and airlock securely fastened.如果选择大批量瓶装生产的模式。要确保瓶子是装满的，且密封性较好。Ensure airlock dose not dry out and change the water monthly.For bulk aging wine beyond 55 days add 1/8th teaspoon metabisulphite to extend shelf life.要确保气密室有一定的湿度，不能是干燥的，每个月都需要给气密室换水。对于散装的葡萄酒陈酿时间超过55天，需加入1/8茶匙的焦亚硫酸钠，以延长酒的保质期。Please contact CELLAR CRAFT customer service desk for assistance. We can be reached toll free at 3 during normal business hours (Pacific) or fax us at 800 880-9932.u.s.cutomers should call 800-665-1136.可以联系发酵工艺顾客服务台寻求帮组。在正常营业时间也以免费拨打800-884-9973（太平洋）或传真：2。美国客户可以致电800-665-1136。 http://www.cellarcraftwine.com/index.htmPlease study tips and instructions before starting.开始之前，请仔细阅读提示和说明。Day 1 primary Fermentation主发酵1天Type of wine酒的种类Lot Number批号Start Date开始日期SG比重1. Record wine type and lot number from kit outer carton at topof this page.在外包装上记录葡萄酒的类型和批号。2. Measure and mark the 23L fill line on the fermentercontainer.测量和标记23L发酵罐的填充线。3. Study sanitization instruction in Tips仔细阅读提示上的消毒规定。4. Clean and sanitize primary fermenter with sanitizingsolution.清洗并用消毒液对主发酵罐进行消毒。5. Bentonite addition此外加入皂土a. Pour 1L(4 cups) hot water into fermenter将1L（4杯）热水倒入发酵罐中。b. Add contents of pouch #1(bentonite)加入一小袋皂土c. Stir until mixed不断地搅拌直到混匀。6. Remove cap from juice bag and pour contents into fermenter 拿掉装果汁袋子的盖子，将果汁倒入发酵罐中。7. Rinse bag clean with 2L of hot water and add all contens tofermenter用2L的热水润洗装果汁的袋子，润洗后将其倒入发酵罐中。8. Add warm water (final temperature 20℃ to 27℃ or 80℉ infermenter)filling to 23L mark.加入20℃ 到 27℃的温水装到23L标线处。9. Add crushed grape pack加入破碎的葡萄包。a. while working over the open fermenter to minimize mess,opencrushed grape pack and pour contents into supplied mesh bag. 尽量不要在开放式的发酵罐中发酵，以减少混乱，打开破碎的葡萄包，将其倒入有孔的袋子中。b. Knot bag shut and lower into the grape must(the mixtrue inthe fermenter).Note the crushed grape back may be added directly into fermenter without bagging.Some customers believe this improves color and flavor extraction.要扎紧装破碎葡萄的袋子且缓慢的放入到葡萄汁中（作为发酵罐中的混合物）。注意破碎的葡萄可以不用装袋直接加入到发酵罐中。有些顾客认为这样能提高酒的颜色并能提取到葡萄的气味。c. Mix for 2-3 minutes混合2-3分钟。10. Note fermenter should now be filled to~24.5L.现在应该注意发酵罐应该被填充到24.5L11. Check special gravity and record results noting that whena crushed grape pack is used the most accurate reading is obtained 12-14 hours after the batch is started.记录比重和结果，并准确记录，从放入葡萄包开始后的12-14中开始发酵的时间。12. If your kit contains oak powder or oak shaving( some kitshave multiple pouches)empty the contents into the juice and mix well.如果加入一些橡木粉或橡木片到果汁中，将其混匀。13. if your kit contain wood cubes save these for later,donot add at this time.如果添加物中有木质立方体的物质，不要在这个时候加入。14. Open yeast package. Sprinkle the dry yeast onto the topof the juice.Do not stir.(Alternately you can dissolve the yeast in 50ml(2oz)of warm not hot water 40℃-43℃.Let stand15 minutes without stirring,then stir well to suspend all yeast.Add to must).打开酵母封装包。撒一些干酵母到果汁的顶部。不要搅拌。或者可以溶解在50ml（2盎司）40℃-43℃的温水中。不要搅拌让其复水15分钟，然后轻轻的搅拌。加入到葡萄汁中。）15. Snap lid on fermenter.盖紧发酵罐上的盖子16. Store in area maintaining temperature between 19℃to24℃(or 66℉to75℉).Fermentation starts in 24 to 48 hours. 储藏室的温度要控制在19℃到24℃（或 66℉到75℉）之间，在24到48小时内开始发酵。17. To ensure fermentation gently stir the must at least onceper day being sure crushed grapes are fully submerged until day 10.为了确保能发酵每天至少轻轻搅拌葡萄汁一次，确保破碎的葡萄是被覆盖的，知道第10天。Days10-12 Secondary Fermentation10-12天二次发酵Date日期SG比重Remenber that lower temperature in the fermenter area extend the time for primary fermentation to complete.Adjust days as required.发酵的环境的温度较低会延长发酵的时间。需要调整发酵的时间。18. Check hydrometer readinga. the SG reanding should be 1000 or less.b.
If SG exceed 1000 leave wine alone and report daily untilthe result is 1000 or less.检查比重计的读数。比重计的最大读数必须小于或等于1000如果葡萄酒的比重超过1000需将酒继续发酵且每天进行测试记录直到结果小于或等于1000.19. Record your SG reading and the date on this page. 在此页上记录比重和日期。20. clean and sanitize the carboy,airlock,bung,siphon hoseand stirring spoon.将瓶子，气密室，瓶塞。虹吸软管，搅拌勺进行清洗消毒。21. Gently remove the mesh bag squeeze remaining liquid backinto the fermenter.a. Discard bag.b. If grape skins were added directly to the fermenter,scoopoff skin solids floating on top with clean,sanitized pastastrainer or similar tool.轻轻地取出装破碎葡萄的网袋，将上面留有的液体挤压回发酵罐中。 将网袋丢弃。如果破碎的葡萄直接加入到发酵罐中的，将酒表层的残渣捞出，可使用面粉过滤器或类似的工具。22. Be careful not to disturb sediment and/or used grape skinat the bottom of the primary fermenter.注意不要搅浑主发酵罐底部的沉积物或发酵过的葡萄皮23. siphon (rack)wine into carboy.利用虹吸的方法将酒吸到瓶子中。24. If your kit contains an enzyme pouch,add enzyme intocarboy and stir gently with clean,sanitized stir rod.如果需要添加一种酶，将搅拌棍消毒，将酶添加到瓶子中并轻轻的搅拌。25. Wine
must be within 7.5cm(3``) of carboy top to minimizeair contact.酒装进瓶子，在瓶子的顶部留7.5cm（3``）尽量减少与空气的接触。 a. If low you may top up with water or similar style wine. 如果加入酒后顶部留的空间大于7.5cm可以加入一些水或与葡萄酒风格类似的酒液。b. If you do not top up,bottle as required without delay. 如果不装满的情况下，装瓶时间不能延误。26. Securely attach airlock to rubber bung.将橡胶塞与密封式要衔接牢固，不能漏气。27. securely attach bung to neck of carboy.要注意瓶子颈部的安全。28. The airlock should be half-filled with water or sulphitesolution to eliminate chance of contamination.气密室应该是半满水或者用亚硫酸盐防止被污染。29. Place wine in area with temperature between 19℃to24℃(or 66℉to75℉) to facilitate fermenter until day 20.Note fermentation time may vary as a function of temperature. 发酵的温度控制在19℃到24℃(或 66℉到75℉)之间，以促进发酵，知道20天。注意发酵的时间会随着温度的变化而变化。Days 20-22 ClearingDateSG20-22天清理日期比重30. Perform hydrometer reading. The SG reading should be0.998 or less.a. If above this level or if still bubbling continue storagechecking SG daily until reading is within range.b. Leaving wine in carboy even an extra week is fine and ensurecomplete fermentation.进行比重计读数。比重读数必须小于或等于0.998.如果高于这个水平或者仍然在冒泡，就继续每天测定比重直到读数在小于或等于0.998的范围内。将酒继续留在瓶子中，甚至再发酵一周，要确保酒发酵完成。31. Change out the water solution in the airlock解决给气密室换水的问题。32. Record your SG reading and date on the top of this page. 在此页记录比重和日期。33. Stir vigorously for 2 minutes to drive off any trappedgas.用力搅拌2分钟，让气体完全溢出。Degassing may be easier if wine is racked to a primary fermenter container. Mixing to remove trapped gas helps ensure a quicker and more complete clearing after the next steps.Siphon the wine back to a clean and sanitized carboy. If gas is still being released after stirring,stir the wine a few more times over the next day or two.如果就是在主发酵罐中形成的，采用脱气的方法可能会更容易。搅拌混合将气体排出以确保接下来的步骤能更快更完整地完成。利用虹吸的方法将酒转移到干净的并且消过毒的瓶子中。在搅拌后仍有气体溢出，接下来的两天将酒多搅拌几次。34. Add contents of pouch#2 potassium sorbate and pouch #3potassium metabisulphite.加入一小袋#2三梨酸钾和一小袋#3焦亚硫酸钾。a. stir two minutes to dissolve.搅拌两分钟使其溶解35. If your kit contains wood cubes add now.如果需加入木质立方体，可以现在加入。36. Add contents of pouch #4 kiesesol.加入一小袋#4二氧化硅。a. stir not less than 1 minute.搅拌不少于1分钟。37. Wait one hour.等待一小时。38. Add pouch#5 chitosan.添加以小袋#5壳聚糖。a. stir not less than 1 minute.搅拌不少于1分钟。39. Re-fit airlock securely.重新调适气密室保证牢固性。40. Wait 3 hours.等待3小时。41. Remove the airlock and stir again for 2 minutes. 移开气密室并再搅拌来分钟。42. If desired top off with water or similar wine and re-fitthe airlock and continue storage until day 42.如果想用水或类似葡萄酒的液体将其填满，需要重新调适气密室并继续储藏，直到42天。Days 42-44 bottling42-44天装瓶Date日期43. After the resting period wine should be clear,bright andready for bottling.If wine has not cleared let it rest more days until days until bright in appearance.静臵后酒是澄清的，透明的，就准备装瓶。如果酒不是很澄清，就再静臵几天直到变得澄清透明为止。For the optimum brilliance we recommend you filter wine before bottling.Your retailer can offer filtering advice and rent or sell required equipment.为了得到最好的色泽我们建议对酒进行过滤后再装瓶。你的供应商能提供过滤方面的意见并出租或出售相关的设备。44. Carefully rack wine into clean, sterilized primaryfermenter or carboy. Do not disturb sediment at the bottomof carboy.A filter would be used at this step if available. 小心地将酒转移到干净的，消过毒的主发酵罐或瓶子中.不要搅浑瓶子底部的沉积物。过滤器可运用于这一步骤。45. Siphon wine directly into clean sanitized bottles. 直接将酒利用虹吸的方法转移到干净的消过毒的瓶子中。46. Cork or cap the bottles following advice provided by theretailer.Most retailer will rent a corker if needed.Record the bottling date on this page.软木塞或瓶盖由供应商提供意见。大多数的供应商将会出租压塞机。将装瓶的日期记录在此页上。Congratulations your wine is now ready,for resting time in the bottle.All wines suffer some degree of shock during bottling and show much better after even a couple weeks of bottle aging.Try to let your wine age for at least a few weeks,although we actually recommend 3-6 months before sharing with your friends.Fermented on the skins wines will continue to develop for a year or even more.Do set some aside.Remember to store corked bottles on their sides in a cool and dark location. 祝贺你的就已经静臵在瓶子中了。所有的葡萄酒经过某种程度的反应，在瓶中发生老化，几个星期之后甚至会变得更好。尽量让就陈酿的时间长一点，至少需呀几个星期，但实际上我们的建议是3-6月，再与你的朋友一起分享。表层的葡萄酒会继续发酵，时间达到一年甚至更多。存放一些。记住塞紧瓶塞将其存放在阴凉处。本文由(www.wenku1.com)首发，转载请保留网址和出处！
免费下载文档：红酒用英语怎么说_中华文本库
葡萄酒对应的各种英语说法_英语学习_外语学习_教育...品酒用的小酒杯 aged wine 陈酒, 陈酿葡萄酒 bee ...百大葡萄酒的西班牙红葡萄酒有 4 支酒,可以说是...
葡萄酒英语单词_英语学习_外语学习_教育专区。葡萄酒方面比较专业的单词集合 第一部分葡萄酒分类 Dryredwine 干红葡萄酒 Semi-drywine 半干葡萄酒 Drywhitewine ...
十句葡萄酒的英文_英语学习_外语学习_教育专区。喝着红酒跟老外聊品味吧~Country...Aroma(香气) 闻起葡萄酒的时候,如果香气不干净,那么可以说它 Faulty(有异味的...
葡萄酒专业名词中英文对照_英语学习_外语学习_教育专区。葡萄酒 专业词汇品鉴葡萄酒专业名词中英文对照及名词解释品鉴葡萄酒专业名词中英文对照及名词解释 ACCESSIBLE(已...
葡萄酒相关英文词汇_专业资料。葡萄酒专业英文词汇葡萄酒专业词汇 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...
红酒专业术语_英语学习_外语学习_教育专区。第一部分 葡萄酒分类 Dry red wine...葡萄酒品鉴评价术语_(中... 24页 1下载券
葡萄酒术语翻译 2页 免费
关于红酒的英文介绍~_经济/市场_经管营销_专业资料。Our company is dedicated itself to marketing and sale of imported wines. We are agents for various sOur...
有关葡萄酒的英语_英语学习_外语学习_教育专区。关于产区和酒款,便可以聊出...Aroma(香气) (香气) 闻起葡萄酒的时候,如果香气不干净,那么可以说它 Faulty(...
&英&劣等廉价葡萄酒 Pombe (中非和东非地区用小米等制的)非洲酒;非洲粟酒, ...红酒英语专业词汇.续 9页 免费 葡萄酒对应的各种英语说... 4页 免费 描述红酒...
常见酒水类的英文翻译_英语学习_外语学习_教育专区。常见酒水类的英文翻译酒水类(beverage) : 红酒 red wine 白酒 white wine 白兰地 brandy 葡萄酒 sherry 汽水(...