第一部分葡萄酒分类Dryredwine:干红葡萄酒Semi-drywine:半干葡萄酒Drywhitewine:干白葡萄酒Rosewine:桃红葡萄酒Sweetwine:甜型葡萄酒Semi-sweetwine:半甜葡萄酒Stillwine:静止葡萄酒Sparklingwine:起泡葡萄酒Claret:新鲜桃红葡萄酒(波尔多产Botrytisedwine:贵腐葡萄酒Fortifiedwine:加强葡萄酒Flavoredwine:加香葡萄酒Brutwine:天然葡萄酒Carbonatedwine:加气起泡葡萄酒Appetizerwine(Aperitif:开胃葡萄酒Tablewine:佐餐葡萄酒Dessertwine:餐后葡萄酒Champagne:香槟酒Vermouth:味美思Beaujolasis:宝祖利酒Mistelle:密甜尔WineCooler:清爽酒Cider:苹果酒Brandy:白兰地Fruitbrandy:水果白兰地PomaceBrandy:果渣白兰地Grapebrandy: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Wildyeast:野生酵母Yeasthulls:酵母菌皮Dryactivityyeast:活性干酵母Bacteria:细菌Malolacticbacteria(MLB:乳酸菌Lacticacidbacteria(LAB:乳酸菌Aceticacidbacteria:醋酸菌Spoilageyeast: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MaillardReaction:麦拉德反应Veraison:转色期Saturation:饱和Alcoholicfermentation(AF:酒精发酵Stuck(SluggishFermentation:发酵停滞PrimaryFermentation:前发酵,主发酵SecondaryFermentation;二次发酵Heterofermentation:异型发酵Malolacticfermentation(MLF:苹果酸-乳酸发酵Malo-AlcoholFermentation(MAF:苹果酸-酒精发酵MethodeCharantaise:夏朗德壶式蒸馏法MacerationCarbonique:CO2浸渍发酵Wholebunchfermentation:CO2浸渍发酵Beaujolasismethod:宝祖利酿造法Unareobicfermentation:厌氧发酵法Thermovinification:热浸渍酿造法Charmatmethod:罐式香槟法Enzymaticbrowning:酶促褐变Acetification:酸败Ageing:陈酿Surlies:带酒脚陈酿Esterify:harify:糖化Liquefy:溶解、液化Bottleaging:瓶内陈酿Amelioration:原料改良Chaptalization:加糖Distillation:蒸馏FractionalDistillation: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TinPlat、Foil:锡箔Pigment:颜料、色素Casein:酪蛋白Pectin:果胶酶Silicagel:硅胶Gelatin:明胶Isinglass:鱼胶Eggwhite:蛋清Albumen:蛋白Bloodpowder:血粉第五部分理化指标Totalacid:总酸Titrableacid:滴定酸Residulsugar:残糖Carbondioxide:二氧化碳Sugar-freeextract:干浸出物Volatileacid:挥发酸Sulfurdioxide:二氧化硫Totalsulfurdioxide:总二氧化硫Freesulfurdioxide:游离二氧化硫Copper(Cu:铜Iron(Fe:铁Potassium:钾(KCalcium(Ca:钙Sodium(Na:钠第六部分物质名词Methanol:甲醇HighAlcohol:高级醇Polyalcohol:多元醇Ethylacetate:乙酸乙酯Flavonol:黄酮醇Gly
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