The characteristics given to must or wine by the free acids present酸度:由游離酸所產(chǎn)生的葡萄汁或葡萄酒的一種特征。Acidit à(意)Acidité(法)...[繼續(xù)閱讀]

    A unit of classification consisting of vines resembling one another in certain characteristics which are reproduced in propagation by buds,cuttings or grafts.葡萄品種:葡萄的分類單元,由通過芽接、枝接或扦插所獲得的在性狀上幾乎完全一致的植株所組成。Vitigno(意)...[繼續(xù)閱讀]

    Special mark on the label on a bottle of wine guaranteeing the authenticity of its origin and the quality.優(yōu)質(zhì)印簽:葡萄酒瓶標(biāo)簽上的特殊標(biāo)記,是對葡萄酒來源真實性和品質(zhì)的保證。Sigillo di qualità(意)Sceau de qualité(法)...[繼續(xù)閱讀]

    Term applied to a wine low in alcohol,extract and colour but which may be well-balanced.輕盈的:用于描述酒精和提取物含量較低,顏色較淺的葡萄酒,但這類葡萄酒可能擁有非常好的酒體平衡。Leggero(意)Léger(法)...[繼續(xù)閱讀]

    Disagreeable flavour and aroma of wines recalling the smell of mice Results from bacterial infection.鼠臭:令人聯(lián)想起老鼠味的惡劣氣味,是由細(xì)菌侵染葡萄酒造成的。Sapore di topo(意)Goût de souris(法)...[繼續(xù)閱讀]

    Substances formed by combination of acids with alcohols. Esters are normal constituents of wine flavour.酯:酸與醇相結(jié)合的產(chǎn)物。酯是葡萄酒風(fēng)味的正常組分。Esteri(意)Esters(法)...[繼續(xù)閱讀]

    Determining the concentration of a substance in a solution by measuring with a burette the volume of a standard solution necessary to reach the end point.滴定:以滴定管測定達(dá)到滴定終點時所需標(biāo)準(zhǔn)溶液的數(shù)量,對溶液中某種物質(zhì)的濃度進(jìn)行度量的方法。Titolazione(意)...[繼續(xù)閱讀]

    Grape crusher in which the grapes are crushed between rollers.滾筒式壓榨機:葡萄果實在滾筒間被破碎的一類壓榨機。Pigiatrice a cilindri(意)Fouloir à cylindres(法)...[繼續(xù)閱讀]

    An optically inactive form of tartaric acid consisting of equimolecolar proportion of dextro and levo tartaric acids.消旋酒石酸:由于含有等量的左旋和右旋異構(gòu)體,而不表現(xiàn)旋光活性的酒石酸。Acido tartarico racemico(意)Acide tartrique racémique(法)...[繼續(xù)閱讀]

    The quiescent period of the vine from leaf fall in autumn until budding in the spring.休眠:葡萄植株在秋季落葉到次年春季萌芽之間的靜止階段。Riposo vegetativo(意)Repos végétatif(法)...[繼續(xù)閱讀]