第一篇：TS16949術(shù)語縮寫中英文件對照

TS16949術(shù)語縮寫中英文件對照

上次去一家企業(yè)進行TS16949項目咨詢，一位企業(yè)老總及一位工程師問我TS16949文件中提到的一些術(shù)語縮寫對應的英文是什么。所以列出以下幾個術(shù)語縮寫的中英文。

APQP：產(chǎn)品質(zhì)量先期策劃，Advanced Product Quality Planning

CP：控制計劃，Control Plan

PPAP：生產(chǎn)件批準程序，Production Part Approval Process

FMEA：潛在失效模式及后果分析，F(xiàn)ailure Mode and Effects Analysis

DFMEA：設(shè)計潛在失效模式及后果分析，Design Failure Mode and Effects Analysis

PFMEA：過程潛在失效模式及后果分析，Process Failure Mode and Effects Analysis

SPC：統(tǒng)計過程控制，Statistical Process Control

MSA：測量系統(tǒng)分析，Measurement Systems Analysis

CPK：過程能力指數(shù)，Process Capability Index

PPK：初始過程能力指數(shù)或過程性能指數(shù)，Preliminary Process Index或Performance Process Index

COP：顧客導向過程，Customer Oriented Process

SP：支持過程，Support Process

MP：管理過程，Management Process

PPM：百萬分之，Parts Per Million

第二篇：一汽大眾汽車行業(yè)中英術(shù)語對照-08630

行業(yè)相關(guān)詞匯（部分）：

1.公司概況 company profile 2.主要/主營業(yè)務 main business 3.業(yè)務范圍 business scope 4.核心價值 core value 5.核心競爭力 core competence/competitiveness 6.核心應用系統(tǒng) core application system 7.成功案例 success story/case 8.典型案例 typical case 9.案例研究／分析 case study 10.汽車配件/備件/零件 automotive(spare)parts 11.汽車附件 automotive accessories 12.部件/元件/組件 components 13.汽車后市場 aftermarket 14.配件市場 parts market 15.經(jīng)銷商管理系統(tǒng) Dealer Management System(DMS)16.英孚思為經(jīng)銷商協(xié)同管理系統(tǒng) Infoservice Dealer Collaboration Management System(INFODCS)17.英孚思為整車銷售管理系統(tǒng) Infoservice Vehicle Sales Management System(INFOVSM)18.英孚思為配件運作管理系統(tǒng) Infoservice Spare/Service Parts Management System(INFOSPM)19.英孚思為索賠管理系統(tǒng)

Infoservice Warranty Management System(INFOWS)20.英孚思為技術(shù)資料發(fā)布系統(tǒng) Infoservice Technical –data Viewer((INFOTDV)

21.英孚思為英孚商用數(shù)據(jù)交換平臺

(INFOX)Infoservice B2B Data Exchange Platform 22.經(jīng)銷商訂單管理系統(tǒng) dealer order management system 23.售后配件管理系統(tǒng) Spare/Service Parts management system(SPM)24.集成管理系統(tǒng) integrated management system 25.數(shù)據(jù)分析系統(tǒng) data analysis system 26.銷售配額 sales quota 27.配額管理 quota management 28.配額式訂單管理系統(tǒng) quota-based order management system 29.配額式訂單管理模式 quota-based order management mode 30.主數(shù)據(jù)管理 master data management(MDM)31.操作系統(tǒng) operating system(OS)32.應用系統(tǒng) application system 33.實施服務 implementation service 34.一站式服務 one-stop shop/one-stop services 35.綜合性的一攬子服務（方案）a comprehensive package of services 36.現(xiàn)場服務 on-site service 37.現(xiàn)場培訓 on-site training

38.現(xiàn)場實施 on-site implementation 39.現(xiàn)場分析 on-site analysis 40.現(xiàn)場管理 field/on-site management

41.車廠/主機廠/整車制造商/車輛制造廠 OEM/automaker 42.整車物流(finished)vehicle logistics(FVL)／outbound logistics(注：整車以后可以一致翻為vehicle,如前加finished也可以)43.先進的整車物流 advanced(finished)vehicle logistics(AFVL)44.整車配送 vehicle delivery 45.整車／車輛匹配 vehicle matching 46.4S-整車銷售（Sale）,零配件（Spare part）,售后服務（Service）,信息反饋等（Survey）

47.線上車輛狀態(tài)跟蹤 online vehicle status tracking 48.線上預配車模塊 online vehicle pre-allocation module 49.車輛滯留時間 vehicle holdup period 50.配車凍結(jié) vehicle allocation freezing 51.生產(chǎn)凍結(jié)期 production freezing time 52.提前分銷/分配 pre-distribution 53.生產(chǎn)周排產(chǎn)計劃 weekly production schedule 54.管線內(nèi)車輛 vehicles in the pipeline 55.（車輛）下線時間

offline time/ off-production-line time 56.（車輛）上線時間

online time 57.系統(tǒng)上線 system go-live 58.資源配置／分配 resources allocation/distribution 59.產(chǎn)品推廣 products deployment(注：本行業(yè)產(chǎn)品推廣一般是系統(tǒng)推廣部署之意，區(qū)別與一般產(chǎn)品的推廣促銷products promotion)60.業(yè)務流程 business process 61.持續(xù)支持 on-going/continuous support 62.長期支持long-term support 63.訂單查詢 order inquiry/query(注：前者一般電話查詢等，后者一般網(wǎng)上查詢)64.簽收 ?sign-in 65.軟件外包 software outsourcing 66.服務站 service station 67.服務中心service centre 68.功能模塊 function/functional module 69.召回 recall

70.無縫連接 seamless connection/joint 71.J2EE架構(gòu) J2EE architecture 72.J2EE 框架 J2EE framework 73.展廳管理showroom management 74.備件庫存 spare parts inventory/stock 75.物料出入庫 material issuing and receiving 76.出庫/倉庫交貨 goods issuing/delivery/ex-warehouse 77.叉車廠 forklift truck works 78.庫存深度 stock depth 79.庫存積壓/壓庫 overstock 80.汽車配件廠 auto parts plant 81.汽車維修廠 automotive service shop 82.汽車修理廠 automotive repair shop

83.汽車維修工程有限公司 Auto maintenance engineering Co.Ltd 84.汽車養(yǎng)護有限公司 car maintenance Co.Ltd 85.汽車美容護理中心 Auto care centre 86.大客戶銷售經(jīng)理 Fleet Sales/Key Account Manager 87.訂單處理 order processing/handling 88.延期交貨訂單/欠貨訂單 back order 89.實時客戶訂單 real-time customer order 90.客戶名單 customer list 91.客戶跟進 customer follow-up 92.潛在客戶 potential customer/prospect 93.客戶服務滿意（度）customer service satisfaction 94.客戶滿意度(指標)customer satisfaction index(CSI)95.客戶關(guān)懷 customer care

96.客戶忠誠度 customer loyalty

97.授權(quán)及審批 authorization and approval 98.保修/索賠申請 warranty claim 99.回運件/返修件／舊件 return parts 100.最佳實踐 best practice 101.同步傳輸 synchronous transmission 102.異步傳輸 asynchronous transmission 103.消息組播

message multicast 104.安全密碼認證 Security Password Authentication 105.日志管理 log management 106.多重組網(wǎng) domain based routing rules

107.批量數(shù)據(jù)上傳 batch data upload 108.電子數(shù)據(jù)交換 electronic data interchange(EDI)109.數(shù)據(jù)庫連接池 database pool 110..數(shù)據(jù)源 data source 111.線形圖 linear chart 112.柱形/條形圖 /直方圖bar chart/histogram 113.餅圖 pie chart 114.托管/寄存 服務

hosting service 115.績效考核指標體系設(shè)計

performance index design 116.績效評價體系設(shè)計 performance evaluation system design 117.績效管理體系

performance management system 118.關(guān)鍵業(yè)績指標 key performance index(KPI)119.應用編程接口 application programming interface(API)120.系統(tǒng)部署 system deployment 121.試運行 pilot/ trial/test running(注：本行業(yè)常用pilot)122.集中培訓 centralized training 123.系統(tǒng)切換system cutover 124.無線接入 wireless access 125.辦公自動化 office automation(OA)126.虛擬專用網(wǎng) virtual private network(VPN)

127.故障管理 fault management(FM)128.故障模式與結(jié)果分析 Fault Modes and Effect Analysis(FMEA)129.故障率Failure Rate

130.故障記錄Failure Record

131.三包服務 three-guarantee service/sanbao service 132.集中構(gòu)架技術(shù) integrated architecture technology 133.分布式構(gòu)架技術(shù) distributed architecture technology 134.集中式服務組合 centralized architecture 135.分布式服務組合 decentralized architecture 136.國際商用機器公司International Business Machines Corporation(IBM)137.硬件及安全網(wǎng)絡(luò)中心 system support and network security centre 138.物流規(guī)劃 logistics planning 139.數(shù)據(jù)轉(zhuǎn)換 data conversion 140.數(shù)據(jù)移植／遷移 data migration 141.雙邊／雙方承諾 bilateral /mutual commitment 142.項目啟動會 project kickoff meeting 143.售后服務after-sale service(ASS)/after service/service 144.質(zhì)控 quality control(QC)145.質(zhì)量保證 quality assurance(QA)146.價格管理 pricing management 147.終端市場 end-market 148.橫向協(xié)作 horizontal collaboration 149.縱向支持 vertical support 150.綜合實力 comprehensive strength 151.良性循環(huán) benign/virtuous cycle/circulation 152.前后臺運作 front and back-end operation 153.大/關(guān)鍵客戶銷售經(jīng)理: Fleet Sales/Key Account Manager 154.產(chǎn)品責任 product liability 155.訂單完成率 order fulfillment/completion rate 156.匯報會 report／review meeting 157.雙周總結(jié)／匯報會bi-weekly review meeting 158.根源分析 root cause analysis 159.滾動需求 rolling demand 160.產(chǎn)供銷鏈 production, supply & sales chain 161.供應鏈戰(zhàn)略

supply chain strategy 162.供應鏈管理 supply chain management 163.連鎖店管理 chain store management 164.經(jīng)銷商銷售預測 dealer sales forecast 165.銷售支持與費用結(jié)算 sales support & expense settlement 166.訂單交付 Order to Delivery(OTD）167.剛性生產(chǎn)計劃 rigid production plan 168.訂單管理流程 order management process 169.營銷總部sales & marketing headquarter 170.量化管理 quantitative management

171.項目管理辦公室 project management office(PMO)172.災難恢復計劃 disaster recovery plan(DRP)173.電子配件目錄 electronic parts catalogue(EPC)174.企業(yè)資源計／規(guī)劃enterprise resource Planning(ERP)175.客戶關(guān)系管理 customer relationship management(CRM)176.業(yè)務流程重組／再造

Business Process Reengineering(BPR)177.戰(zhàn)略業(yè)務單元/戰(zhàn)略性事業(yè)單位/策略性事業(yè)單位 strategic business unit(SBU)

第三篇：葡萄酒品鑒評價術(shù)語_(中英雙語版對照)

Acetic: Tasting term indicating an undesirable vinegary smell.醋酸的：一個用來表述不愉快酸味的品嘗術(shù)語。

Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.酸的：用于形容葡萄酒的總酸度過高以至于嘗起來具有辛辣或酸腐味且在口腔中具有鋒利的邊角感。

Acids: Essential component of all wines.Several different acids are found in grapes and wine.Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine.Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.See also 'volatile acidity'.酸：所有酒中的基本成分。在葡萄和葡萄酒中能找到幾種不同的酸。葡萄是少數(shù)含有酒石酸的水果的一種，（酒石酸是酒中主要的酸性物質(zhì)，同時也是酒的酸度的最重要來源）。除醋酸外，還有少量的蘋果酸，檸檬酸和乳酸。也可參考'volatile acidity揮發(fā)性酸'.Acrid: Describes a harsh or bitter taste or pungent smell that is due to excess sulfur.辛辣的：形容一個粗糙或苦的味道又或者是由于過量的硫磺而產(chǎn)生的刺激性氣味。

Aftertaste: Sensation left in the mouth after wine is swallowed.A long aftertaste is a sign of a complex, high-quality wine.See also 'length'.后味：咽下葡萄酒后在口腔里留下的感覺。悠長的后味是復雜、高質(zhì)量葡萄酒的標志。也可參考―length長度‖。

Age-Worthy: Describes the small number of top wines that have sufficient flavor, acidity, alcohol and tannin to gain additional complexity with time in the bottle.Most popular wines are meant to be enjoyed shortly after release and will only diminish with age.值得陳年的: 形容少數(shù)具有充足風味，酸度，酒精和單寧的頂尖葡萄酒可隨著在瓶中的陳年時間而增加其復雜度。大多數(shù)流行葡萄酒在上市后短期內(nèi)就可以飲用且隨著年歲的增大而逐漸衰退。

Aggressive: Tasting term, usually indicating a wine with high or excessive acidity or tannin.Wines that are aggressive in their youth may improve with ageing.凌厲的：品嘗術(shù)語，通常指葡萄酒含有高的或過量酸度或單寧。年輕時凌厲的葡萄酒會隨著陳釀而改良。

Agreeable: Pleasant character of a well-balanced wine.愜意的：一款平衡良好的葡萄酒所包含的宜人特征。

Alcoholic: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced.A wine with too much alcohol will taste uncharacteristically heavy or hot as a result.This quality is noticeable in aroma and aftertaste.含酒精的：用于形容一款葡萄酒由于相對于其酒體和重量而言含有過多的酒精，而出現(xiàn)不平衡的狀態(tài)。過量的酒精會使葡萄酒出現(xiàn)非典型性地沉重或熱（辣）的感覺。這種性質(zhì)在香味或回味中相當明顯。

Appearance: Refers to a wine‘s clarity, not color.Common descriptors refer to the reflective quality of the wine;brilliant, clear, dull or cloudy for those wines with visible suspended particulates.外觀：指葡萄酒的澄清度，而非顏色。常用于描述葡萄酒的反射性質(zhì)：閃耀、清晰，那些帶有明顯懸浮粒子的葡萄酒通常描述為陰暗、陰沉。

Apple, appley: Tasting term used to indicate the lively fruity acidity of a young white.Bruised apple taste can indicate oxidation, in reds or whites.蘋果味：品嘗術(shù)語，用來指年輕白葡萄酒中含有的活潑的果酸。帶腐敗氣味的蘋果味用在紅白葡萄酒中暗指氧化的意思。

Aroma: Tasting term used to indicate the smells of a wine, particularly those deriving from the grape and fermentation.See also 'bouquet'.香氣：品嘗術(shù)語，用來指葡萄酒的氣味，尤其是指從葡萄和發(fā)酵中獲得的氣味。也可參考―bouquet芳香‖。

Aromatic: Tasting term used to indicate a wine with a positive, agreeable smell.Also, a class of grapes(e.g.the Muscat family)which are particularly fragrant.芬芳的：品嘗術(shù)語，用來指酒中具有好的，使人愉悅的氣味。同時也只具有特殊香味的葡萄種類（如麝香族葡萄品種）。

Astringent: Tasting term used to indicate a sharp bitterness.Usually a fault, a wine may become less astringent with ageing.澀（味）的：用來表示一種尖銳苦澀之感的品嘗術(shù)語。葡萄酒中出現(xiàn)澀味通常被認為是有缺點的，經(jīng)過陳年之后葡萄酒的澀感會減弱。

Austere: Tasting term, usually indicating a lack of richness or sweetness.簡樸的：品嘗術(shù)語，通常指葡萄酒缺少豐富度和甜味。

Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.笨拙的：形容葡萄酒的結(jié)構(gòu)差，顯得笨拙或不均衡。

Backbone: Used to denote those wines that are full-bodied, well-structured and balanced by a desirable level of acidity.有主干的：用于指均衡的葡萄酒中具有醇厚感，良好結(jié)構(gòu)和一個宜人酸度。

Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.后進的：用于形容同類以及相同年份的一類葡萄酒中發(fā)展較慢的年輕葡萄酒。

Balance: A wine is balanced when its elements are harmonious and no single element dominates.The “hard” components –acidity and tannin– balance the “soft” components –sweetness, fruit and alcohol.平衡：當一款葡萄酒的所有元素和諧共處且沒有單一突出的元素就是平衡的。―硬‖成分-酸度和單寧-平衡―軟‖成分-甜度，果味和酒精。

Balanced: Tasting term, used to indicate a wine in which all the elements(fruit, acidity, tannin, etc.)are in harmony.和諧的（均衡的）：品嘗術(shù)語，用來指一種葡萄酒中的所有成分（果味、酸度、單寧等）處于一種和諧的狀態(tài)。

Bead: The tiny bubbles found in sparkling wines;a small, persistent bead is an indicator of quality.水珠：出現(xiàn)在香檳酒里面的微小氣泡；小而持久的水珠是質(zhì)量的象征。

Beery: Tasting term indicating the malty smell or taste of beer, usually considered a fault in wine.啤酒味：品嘗術(shù)語，指葡萄酒中含有啤酒的麥芽味或有啤酒味，出現(xiàn)在葡萄酒中通常被認為是個缺點。

Berry: This term has two meanings.An individual grape is called a berry by grapegrowers.It also describes the set of fruit flavors found in many wines, which includes strawberry, raspberry, and blueberry.漿果，漿果味：該術(shù)語有雙重意思。一個單獨的葡萄被葡萄種植者稱為漿果。它同時又是描述在大多數(shù)葡萄酒里面發(fā)現(xiàn)的一系列水果滋味，包括草莓，木莓和藍莓等。

Big: Tasting term used to indicate a powerful wine with plenty of fruit and structure and possibly high alcohol.寬厚的：品嘗術(shù)語，用來形容一款具有豐厚果味和構(gòu)造，且可能酒精含量高的強健的葡萄酒。

Bite: Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.尖刺感：品嘗術(shù)語，用來形容一種由酒酸或單寧引起的強烈的最初感覺，入口就能馬上感受到。

Bitter: One of the four basic flavors which can be detected by the tongue.Bitterness is a fault in excess, but is normally balanced by fruit and sweetness.苦的：舌頭能夠發(fā)現(xiàn)的四種基本味道之一。苦味過重是不正常的現(xiàn)象，但一般能被果味和甜度所平衡。

Blackcurrant: Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.黑加侖子味：品嘗術(shù)語，用以形容黑加侖子和葉子的刺激性味道，在赤霞珠和長相思葡萄酒中特別明顯。

Blind Tasting: A tasting in which the wines are not identified;often the bottles are disguised in paper bags.The goal is to reduce tasters‘ expectations of specific wines, offering a more objective analysis of each wine.In a single-blind tasting, the taster may know which brand or types of wine are in the flight, but not the order.In a double-blind tasting, the taster has no information about the wines in the flight.盲品：一次無法辨別葡萄酒的品嘗；通常酒瓶是被紙袋包好的。目的是為了減少品酒者對特定葡萄酒的預料，提供了一個對每款葡萄酒更為客觀的分析。在單一盲品中，品嘗者可能知道所品葡萄酒的品牌或類型，但卻不知道順序。在雙重盲品中，品嘗者對葡萄酒的信息一無所知。

Blunt: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.生硬的：風味強烈且通常酒精明顯，但卻缺乏果香影響且在味覺上缺乏發(fā)展。

Blush: Also known as rose, this term describes a pink or salmon-colored wine made from red grapes.The wine may be dry or sweet.粉紅：同時也被稱作玫瑰紅，該術(shù)語描述了由紅葡萄所釀成的粉紅或鮮肉色，可能是干型或甜型的葡萄酒

Body: Tasting term used to indicate the weight of the wine in the mouth.酒體：品嘗術(shù)語，用來指葡萄酒在口中的重量。

Bottle Sickness: A temporary condition characterized by muted or disjointed fruit flavors.It often occurs immediately after bottling or when wines(usually fragile wines)are shaken in travel.Also called bottle shock.A few days of rest is the cure.瓶傷：葡萄酒出現(xiàn)的暫時性狀況如無生氣或果味混亂。通常在裝瓶后或者經(jīng)旅行震蕩（特別是脆弱的葡萄酒）后會馬上出現(xiàn)。同時也叫做―瓶中休克‖。讓其休息幾天后就會痊愈。

Brawny: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors.The opposite of elegant.強壯的：用于形容葡萄酒堅硬，強烈，單寧明鮮且具有生的，木頭風味。與優(yōu)雅相對。

Briary: Describes young wines with an earthy or stemmy wild berry character.似石南的：形容年輕的葡萄酒帶有的泥土味或帶莖的野生漿果特征。

Bright: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.明亮的、歡快的：用于形容新鮮，成熟，有風味，活潑的年輕葡萄酒所帶有的鮮明集中的滋味。

Brilliant: Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity.閃亮的：用于描述葡萄酒尤其是白葡萄酒中沒有任何肉眼可見的懸浮物質(zhì)，表面閃閃發(fā)亮的澄清特征。

Bouquet: Tasting term used to indicate the smells that develop with ageing.陳香、酒香：品嘗術(shù)語，用來指隨著葡萄酒的陳釀而發(fā)展出來的香味。

Browning: Describes a wine's color, and is a sign that a wine is mature and may be faded.A bad sign in young red(or white)wines, but less significant in older wines.Wines 20 to 30 years old may have a brownish edge yet still be enjoyable.成褐色的：形容一款葡萄酒的顏色，并且是一款酒成熟且可能是衰退的跡象。在年輕的紅（或白）葡萄酒中這是一個不好的跡象，但在較老的葡萄酒中則顯得不是那么重要。20至30年的葡萄酒可能會出現(xiàn)褐色色調(diào)但卻仍然可以享受。

Burnt: Describes wines that have an overdone, smoky, toasty or singed edge.Also used to describe overripe grapes.燃燒味：形容葡萄酒具有過度的煙熏，烤面包或者是燒焦的尖銳味道。同時也用于形容過熟的葡萄。

Buttery: Tasting term used to indicate a rich taste or smell of butter, usually in white wine.Often an indicator that the wine has undergone malolactic fermentation.黃油般的：品嘗術(shù)語，用語指黃油的香濃口感或氣味，常出現(xiàn)在白葡萄酒中。這種味道通常暗示了這款酒曾經(jīng)進行過蘋果乳酸發(fā)酵。

Butyric: Rancid odour of some spoiled wines.壞奶油味的：描述一些破敗葡萄酒所散發(fā)出的腐臭味。

Casky taste: Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.橡木桶味：當葡萄酒在新橡木桶或保存不好的橡木桶中存放時，由容器木料中溶解出的物質(zhì)賦予葡萄酒的味道。

Cats pee: Pungent, even aggressive, aroma found particularly in some Sauvignon Blanc wines.貓尿味：刺激性的甚至侵略性的氣味，特別是出現(xiàn)在一些長相思葡萄酒。

Cedar, cedary: Tasting term used to indicate the spicy smell of cedar wood, particularly in Cabernet Sauvignon wines.雪松味，雪松似的：品嘗術(shù)語，用來指雪松木的香料味道，尤其出現(xiàn)在赤霞珠葡萄酒中。

Chewy: Describes rich, heavy, tannic wines that are full-bodied.耐嚼的：形容豐富，沉重，單寧明顯的濃郁型葡萄酒。

Cigar Box: Another descriptor for a cedary aroma.雪茄盒味：對雪松味的另一種表達。

Clarity: Referring to suspended particulate matter in a wine, clarity is described in terms of the wine‘s reflective quality;brilliant, clear, dull or hazy.A pronounced haziness may signify spoilage, while brilliant, clear or dull wines are generally sound.澄清度：指在葡萄酒里出現(xiàn)的懸浮粒子物質(zhì)，澄清度用在形容葡萄酒的反射性質(zhì)方面：閃耀，清晰，陰暗或模糊。顯著的模糊狀態(tài)可能意味著葡萄酒變壞了，而閃耀，清晰或陰暗的葡萄酒通常都是健康的。

Clean: Fresh on the palate and free of any off-taste.Does not necessarily imply good quality.干凈的：口感新鮮且沒有任何不好的味道。不一定意味著優(yōu)質(zhì)。

Cleared: Term applied to a wine which was deposited it is suspended material and become clear.澄清過的：用于描述沉淀出其中的懸浮物質(zhì)后變得澄清的葡萄酒。

Chocolate, chocolatey: Tasting term used to indicate a rich, warm chocolate-like aroma and taste, particularly in red wine.巧克力味：品嘗術(shù)語，用來指一種豐富的、溫暖的像巧克力一樣的香味和味道，尤其用于紅葡萄酒中。

Closed: Describes wines that are concentrated and have character, yet are shy in aroma or flavor.封閉的：形容葡萄酒濃郁且有個性，但香氣或滋味卻還沒開放出來。

Cloudiness: Lack of clarity to the eye.Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines.朦朧：看起來不夠透明。對于帶沉淀物的老齡葡萄酒而言無傷大雅，但是對于年輕葡萄酒而言則可能是蛋白質(zhì)不穩(wěn)定，酵母壞死或者瓶中再次發(fā)酵的警告信號。

Cloudy: An evident lack of visual clarity.Fine for old wines with sediment, but in younger wines cloudiness can be a warning signal.陰沉：看起來顯著缺乏澄清度。對于帶沉淀物的老齡葡萄酒而言無傷大雅，但在年輕的葡萄酒當中陰暗朦朧可能是一個警告信息。

Cloying: Describes ultra-sweet or sugary wines that lack the balance provided by acid, alcohol, bitterness or intense flavor.反胃的：形容超甜或甜葡萄酒缺乏由酸，酒精，苦味或者強烈香料味所提供的均衡度。

Coarse: Usually refers to texture, and in particular, excessive tannin or oak.Also used to describe harsh bubbles in sparkling wines.粗糙的：通常指葡萄酒的質(zhì)地，特別是指過多的單寧或橡木所產(chǎn)生的質(zhì)感。同時也用于形容氣泡酒所產(chǎn)生的粗糙的氣泡。

Complex: Tasting term used to indicate a wine with many different layers of flavours and sensations.Complexity is one of the hallmarks of a great wine, as opposed to the one-dimensional simplicity of an easy-drinking wine.復雜的：品嘗術(shù)語，用來指葡萄酒有很多層次的味道和感覺，復雜感是優(yōu)質(zhì)葡萄酒的特點之一，與入口簡單樸素的易飲葡萄酒相對。

Complexity: An element in all great wines and many very good ones;a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.復雜度：所有佳釀以及許多十分好的葡萄酒里面的一個因素；結(jié)合豐富度，深度，風味強度，集中，均衡，和諧且精細。

Cooked: Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage.煮熟的：形容一種呆滯，受熱的風味，常與葡萄酒在運輸或存儲過程受熱過度相關(guān)聯(lián)。

Corked, corky: Fault in wine caused by a contaminated cork.Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.帶木塞味的：受污染的木塞所引起的葡萄酒中的不愉快感。酒中的軟木塞味雖難以描述但很容易被辨別出來：帶有木材，霉朽和陳腐的味道，且口感粗澀。

Crisp: Tasting term used to describe a wine with a lively, refreshing acidity.清脆的：品嘗術(shù)語，用于描述葡萄酒具有著活躍的、提神的酸度。

Decanting: Process of separating a wine from any sediment that may have formed.This is essential for Vintage Port and for older reds(which naturally throw a deposit).Aeration is a by-product of decanting, though wine is most efficiently aerated('allowed to breathe')by swirling in the glass.潷析、醒酒：一個把葡萄酒從已經(jīng)形成的沉淀物中分離出來的過程。這對陳年砵酒或較老的紅葡萄酒尤為重要（通常都形成了沉淀物）。雖然通風是附帶著潷析過程而產(chǎn)生的，但葡萄酒通過在酒杯中旋轉(zhuǎn)能最有效地通風（可以呼吸）。

Deep: Tasting term used to indicate a wine with intense color(and/or flavor).深厚的：品嘗術(shù)語，用來指葡萄酒有著強烈的顏色（或風味）。

Delicate: Used to describe light-to medium-weight wines with good flavors.A desirable quality in wines such as Pinot Noir or Riesling.精雅的：用于形容具有很好風味的輕度到中等酒體的葡萄酒。這是黑品諾或雷司令葡萄酒中一種渴望得到的性質(zhì)。

Dense: Describes a wine that has concentrated aromas on the nose and palate.A good sign in young wines.濃厚的：形容一款酒在嗅覺和味覺上具有濃郁的果香（芳香）味。這是好的年輕葡萄酒的標志。

Depth: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth.Opposite of shallow.深度：形容葡萄酒中風味的復雜度和濃郁度，如一款具有出色或非比尋常深度的葡萄酒。與―淺薄‖相對。

Developed: Tasting term indicating a wine with some aged character and maturity.已發(fā)展的：品嘗術(shù)語，指一款葡萄酒有著陳年的特性且成熟。

Dirty: Tasting term used to indicate a wine with an unattractive smell, often caused by hydrogen sulphide.骯臟的：品嘗術(shù)語，用于指有著不愉快的味道，通常是由硫化氫所致。

Disjointed: Describes wine with components that are not well-knit, harmonious or balanced.The timing of the components may be off;upon tasting, a disjointed wine might first reveal big fruit, followed by a blast of screeching acidity and finishing off with a dose of tannins.脫節(jié)的：形容葡萄酒的成分結(jié)合不緊密，和諧或平衡。成分可能會適時消失，在品嘗的時候，一款脫節(jié)的葡萄酒可能首先展現(xiàn)出大量的果味，接著是一股尖銳的酸度且收尾時帶到一定量的單寧。

Dry: Tasting term used to indicate an absence of detectable sweetness.Many wines contain a little residual sugar, while still tasting dry.干的：品嘗術(shù)語，用來指酒中沒有明顯的的甜味。很多葡萄酒含有少量殘余糖分，但嘗起來仍然是干的。

Drying Out: Losing fruit(or sweetness in sweet wines)to the extent that acid, alcohol or tannin dominate the taste.At this stage the wine will not improve.過干：葡萄酒失去果味（或者甜酒失去甜味），以致酸，酒精或單寧在味覺上過于突出。處于這一階段的葡萄酒將無法得到改善。

Dull: Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material.暗淡的，沉滯的：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質(zhì)。

Dumb: Describes a phase young wines undergo when their flavors and aromas are undeveloped.A synonym of closed.晦啞的：形容年輕葡萄酒處于滋味或芳香還沒發(fā)展出來的階段。與―封閉的‖同義。

Early Harvest: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness.早收的：指一款由早收的葡萄所釀成的葡萄酒，在酒精含量或甜度方面通常會比一般的葡萄酒低。

Earthy: Describes wines with aromas or flavors of soil or earth.In small amounts the aromas or flavors can add complexity and be positive characteristics, but become negative as the intensity increases.Frequently associated with Pinot Noir.土味的：形容葡萄酒帶有土壤或泥土的芳香和滋味。量少的時候能夠增加葡萄酒的復雜性且是正面特征，但隨著強度的增加則會變成負面的。常常與黑品諾聯(lián)系在一起。

Elegant: Used to describe wines of grace, balance and beauty.優(yōu)雅：用于形容葡萄酒的優(yōu)雅，均衡且美好。

Empty: Similar to hollow;devoid of flavor and interest.空的：近似于―空虛的‖，缺乏（全無）風味或能夠吸引人的東西。

Esters: The fragrant chemical compounds responsible for the aromas and flavors;found in food and wine.酯：形成芳香和滋味的芳香化學成分；出現(xiàn)在食物和葡萄酒里面。

Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid.It exists to some extent in all wines and in small doses can be a plus.When it is strong and smells like nail polish, it's a defect.乙酸乙酯：一種美好的酸味，經(jīng)常伴隨著醋酸一起出現(xiàn)。或多或少地存在于所有葡萄酒中，適量就會產(chǎn)生正面效應。但是當它過強，聞起來像指甲油味時則是一個缺點。

Extract: Richness and depth of concentration of fruit in a wine.Usually a positive quality, although high extract wine can also be highly tannic.萃取：葡萄酒里面濃縮果味的豐富度和深度。通常是一個好的性質(zhì)，然而高萃取的葡萄酒同時也會顯得單寧過強。

Fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.衰退：形容葡萄酒正在失去顏色，果味或風味，通常是老化所產(chǎn)生結(jié)果。

Fat: Full-bodied, high alcohol wines low in acidity give a “fat” impression on the palate.Can be a plus with bold, ripe, rich flavors;can also suggest the wine's structure is suspect.肥厚：醇厚的，高酒精低酸度的葡萄酒在口中產(chǎn)生一種―肥厚‖的口感。連同濃厚，成熟，豐富的風味在一起可以是正面的；但同時也可意味著葡萄酒的結(jié)構(gòu)令人產(chǎn)生懷疑。

Feminine: Describes wines with more feminine qualities: smoothness, round, gentle, finesses, elegance and delicacy.See also masculine.陰柔的：形容葡萄酒具有更女性化的性質(zhì)：柔滑、圓潤、溫和、精細、優(yōu)雅且微妙。同時參考―陽剛的‖。

Field Blend: Describes the wine produced from a vineyard planted with several complementary grape varieties, which have been harvested —and blended— together.地塊混釀：形容葡萄酒產(chǎn)自一個種植了幾個補充葡萄品種的葡萄園，這些葡萄被一起采收且一起混釀。

Fine: Term applied to wines of high quality.細膩的：用于描述具有高品質(zhì)的葡萄酒。

Finish: The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted.Great wines have rich, long, complex finishes.收尾：判斷葡萄酒質(zhì)量的關(guān)鍵就是看收尾，同時也叫回味——測量品嘗葡萄酒過后其味道或風味在口中逗留的時間。好酒會有一個豐富，持久，復雜的收尾。

Firm: Tasting term used to indicate a wine with positive, assertive attributes, such as fruit, tannin and acidity.堅定的：品嘗術(shù)語，用來指葡萄酒具有肯定的屬性，如果味、單寧和酸度。

Flabby: Soft, feeble, lacking acidity on the palate.松弛的：柔軟、無力，在口感上缺乏酸度。

Flat: Having low acidity;the next stage after flabby.Can also refer to a sparkling wine that has lost its bubbles.無力的：酸度低，緊跟在―松弛‖后面。同時也指氣泡酒失去了氣泡。

Flavor: Impression given by wine taken into the mouth.Includes sensations gained by the taste organs and also by the olfactory reception.風味：喝入口中的葡萄酒的印象。包括從味覺器官以及嗅覺所獲得的感覺。

Fleshy: Soft and smooth in texture, with very little tannin.肉感的：用于形容一款具有柔軟平滑的質(zhì)地，單寧含量很低的葡萄酒。

Flinty: Tasting term used to indicate the aroma(and sometimes taste)of fresh, pungent whites, particular from the Sauvignon Blanc variety.燧石般的：品嘗術(shù)語，用來指新鮮的、刺激性的白葡萄酒的香味（有時味道），尤其是來自于長相思品種。

Floral(also Flowery): Literally, having the characteristic aromas of flowers.Mostly associated with white wines.花香的（同時也作像花一樣的）：字面解釋是帶有花的香味特征。通常與白葡萄酒聯(lián)系在一起。

Fortified: Indicates wine whose alcohol content has been increased by the addition of brandy or neutral spirits.Port and sherry are two examples.加強的，加烈的：指通過加入白蘭地或酒精令到葡萄酒的酒精含量增加。砵酒和雪利酒就是兩個例子。

Foxy: Tasting term used to indicate the wild, earthy flavour of wines made from hybrid grapes or native North American varieties.狡猾的：品嘗術(shù)語：用來指用雜種葡萄或北美州本土葡萄品種制造葡萄酒中的野性，樸實的風味

Fragrance: Term applied to a well developed and pleasing aroma.芬芳：用于描述發(fā)育良好且令人愉悅的香氣。

Fragrant: Term applied to wines with pronounced pleasing aroma.芬芳的：用于描述香氣顯著宜人的葡萄酒。

Fresh: Tasting term used to indicate a pleasantly youthful and vigorous character, often associated with relatively high acidity, and a complete absence of oxidation.清新的：品嘗術(shù)語，用來指令人愉快的年輕和充滿活力的特征，經(jīng)常與相當高的酸度和完全沒有氧化聯(lián)合在一起。

Fruity: Tasting term used to describe the attractive flavour of wine made from ripe grapes, which may be reminiscent of a wide range of fruits including citrus fruits, red and black berries, and stone fruits.果香：品嘗術(shù)語，用來描述用成熟葡萄釀造的葡萄酒中的迷人風味，可能有多種多樣的果味，包括柑橘類水果，紅漿果以及黑漿果，還有核果類。

Full: Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.豐滿的：品嘗術(shù)語，用來描述葡萄酒在口中產(chǎn)生的一種肯定的、令人滿足的感覺，可能會結(jié)合成熟和高酒精含量。

Full-Bodied: A rich, extracted wine with a mouth filling sensation of weight or mass.See body.醇厚的、濃郁的：一款在口中充滿重量和份量的萃取豐富的葡萄酒，參考―酒體‖。

Glycerin: Produced during fermentation, glycerin contributes to the wine‘s body.甘油, 丙三醇：在發(fā)酵期間產(chǎn)生的，甘油是構(gòu)成葡萄酒的酒體元素之一。

Graceful: Describes a wine that is harmonious and pleasing in a subtle way.優(yōu)美的：形容一款葡萄酒以精細微妙的方式給人以和諧愉快的感覺。

Grapey: Tasting term indicating a wine with smell or flavour reminiscent of fresh grapes or grape juice.葡萄的，葡萄似的：品嘗術(shù)語，指葡萄酒帶有可令人聯(lián)想到新鮮葡萄和葡萄果汁的氣味或風味。

Grassy: Tasting term indicating a wine with the smell of freshly-cut grass.Complimentary when applied to a fresh young white.草味的：品嘗術(shù)語，指葡萄酒有著剛剪過的草味。用來形容一款新鮮年輕的白葡萄酒時有表示贊賞的意味。

Green: Tasting term indicating a lack of ripeness, particular in red wine.Not complimentary.青澀的：品嘗術(shù)語，指缺乏成熟度，尤其指紅酒。不是贊美的說法。

Grip: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.緊致：通常來自于單寧的一種受歡迎的質(zhì)地，這一質(zhì)地有助于說明葡萄酒種類如嘉本納Cabernet和砵酒Port。

Hard: Tasting term indicating a wine with tough tannins or aggressive acidity.硬的，不協(xié)調(diào)的：品嘗術(shù)語，指葡萄酒有著粗糙的單寧或凌厲的酸度。Harmonious: Well balanced, with no component obtrusive or lacking.協(xié)調(diào)的：均衡度良好，沒有突出或缺少的成分。

Harsh: Used to describe astringent wines that are tannic or high in alcohol.粗糙的：用于形容澀味葡萄酒的單寧或高酒精含量高。

Hazy: Used to describe a wine that has small amounts of visible matter.A good quality if a wine is unfined and unfiltered.朦朧的：用于形容葡萄酒中具有少量可見物質(zhì)。如果未經(jīng)澄清或過濾則酒質(zhì)還是良好的。

Heady: Used to describe high-alcohol wines.猛烈的：用于形容葡萄酒的酒精含量高。

Hearty: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.親切的：用于形容在酒精度高的紅酒里面發(fā)現(xiàn)的豐滿，溫暖的，有時是粗樸的性質(zhì)。

Herbaceous: Tasting term used to indicate the smell or taste of green plants.草本植物的：品嘗術(shù)語，用來表示綠色植物的氣味或者味道。

Hollow: Tasting term used to indicate a wine lacking in depth, particularly on the middle palate.空洞的，中虛的：品嘗術(shù)語，用來指葡萄酒缺乏深度，尤其在中段味覺。

Horizontal Tasting: An evaluation of wines from a single vintage;the wines may highlight producers from a single region or the same grape variety from many regions, among other permutations.水平品嘗：對來自單一年份的葡萄酒的評價；葡萄酒會突出來自單一地區(qū)的生產(chǎn)者或來自眾多地區(qū)的相同葡萄品種，其他排列之一。

Hot: High alcohol, unbalanced wines that tend to burn with “heat” on the finish are called hot.Acceptable in Port-style wines.熱（辣）的：酒精度高，不協(xié)調(diào)的葡萄酒在收尾時產(chǎn)生的燃燒般的―熱度‖就叫熱（辣）。出現(xiàn)在具有砵酒風格的葡萄酒當中屬于正常。

Hydrogen sulphide: Rotten egg gas.Often produced during fermentation, but should have been dealt with by the time a wine is bottled.Occasionally develops in bottle(such a wine is said to be reduced or dirty).硫化氫（味）：臭雞蛋味。通常在發(fā)酵的過程產(chǎn)生，但應在裝瓶前予以處理。有時也會在瓶中形成（這樣的葡萄酒被認為是還原的或骯臟的）。

Intensity: Intensity relates to appearance and aroma.When evaluating appearance, intensity describes the concentration of color.The more concentrated and opaque a wine's color, the higher its intensity.Common descriptors for color intensity are pale, medium or dark.When evaluating aroma and flavor, the more pronounced or evident the characteristic, the more intense the wine.強度：強度與外觀和香味相關(guān)聯(lián)。當用于評價外觀時，強度用于形容顏色的濃度。葡萄酒顏色越濃縮和不透明，強度就越高。常用于形容顏色強度的詞有蒼白，中度或黑暗。當用于評價香氣和滋味的時，特征越顯著或明顯，葡萄酒就越強烈。

Lactic Acid: A smooth(not sharp)acid created during malolactic fermentation.This acid is also found in milk.乳酸：在蘋果乳酸發(fā)酵中產(chǎn)生的一種圓滑（不尖銳）的酸。這種酸也存在于牛奶中。

Lanolin: Tasting term used to describe a wet-wool aroma or taste.Particularly associated with the Semillon grape.羊毛脂味：品嘗術(shù)語，用于描述濕羊毛氣味或味道。尤其與賽美容葡萄聯(lián)系在一起。

Leafy: Describes the slightly herbaceous, vegetal quality reminiscent of leaves.Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.葉子般的：形容輕微的草本植物的性質(zhì)令人想起葉子。可以是正面的也可以是負面的，取決于它是增加了還是降低了葡萄酒的風味。

Lean: A not necessarily critical term used to describe wines made in an austere style.When used as a term of criticism, it indicates a wine is lacking in fruit.貧乏的：一個非必要的評價術(shù)語，用于形容葡萄酒被釀成一種簡樸的風格。當用作一個批評術(shù)語時，指葡萄酒缺乏果味。

Leathery: The scent of old leather club chairs, most frequently associated with older red wines.皮革（味）的：俱樂部椅子的舊皮革味，通常與較老的紅葡萄酒聯(lián)系在一起。

Legs: Tasting term used to describe the pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled.'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.掛杯、酒腿、酒淚：品嘗術(shù)語，用來描述葡萄酒在酒杯內(nèi)經(jīng)過旋轉(zhuǎn)后流淌下來的樣子。―好‖的或者持久的掛杯預示高粘度，有時也與高酒精度相聯(lián)系。

Length: Tasting term used to indicate the duration of the aftertaste, once a wine has been swallowed.Good length is a sign of a high-quality wine.長度、持久性：品嘗術(shù)語，用來指吞下葡萄酒后回味的持續(xù)時間。好的長度是高質(zhì)量葡萄酒的一種標志。

Light: Tasting term used to indicate a wine pale in colour or lacking in body or mouthfeel.輕盈的：品嘗術(shù)語，用于指葡萄酒的顏色淡或者缺少酒體或口感。

Limpid: Clear.Term applied to a wine free from suspended mater.清澈的、澄清的：用于描述沒有懸浮物質(zhì)的葡萄酒。

Lingering: Used to describe the flavor and persistence of flavor in a wine after tasting.When the aftertaste remains on the palate for several seconds, it is said to be lingering.逗留：用于形容風味以及葡萄酒在品嘗后其滋味的持久性。當回味在口腔中保持了好幾秒，即被稱作逗留。

Lively: Describes wines that are fresh and fruity, bright and vivacious.活潑的：形容葡萄酒新鮮且具有果味，明亮且活潑。

Long: Tasting term used to indicate a wine with a persistent aftertaste.See also length.長的、持久的：品嘗術(shù)語，用來指葡萄酒有持久穩(wěn)固的回味。也可參考長度length。

Luscious(or Lush): Describes wines that are soft, viscous, fleshy and round;more often associated with sweet white wines than rich red wines.甘美的（或味美的）：形容柔軟，粘稠，豐滿圓潤的葡萄酒；與豐富的紅葡萄酒比起來更常用于甜白葡萄酒。

Maderized: Tasting term used to indicate a wine that has become over-mature, oxidised, and with a cooked taste.過熟的：品嘗術(shù)語，用于指示葡萄酒變得過于成熟，被氧化和有煮熟味。

Malic Acid: A sharp, tart acid found in grapes as well as in green apples.Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid;the resulting wines often contain aromas and flavors reminiscent of green apples.Converted to smoother lactic acid during malolactic fermentation.蘋果酸：在葡萄以及青蘋果里面發(fā)現(xiàn)的一種尖銳，辛辣的酸。較不成熟的葡萄或生長在氣候較冷的地方的葡萄會有高含量的蘋果酸；所釀成的葡萄酒通常含有令人想起青蘋果的芳香和滋味。在蘋果乳酸發(fā)酵期間會轉(zhuǎn)化為更圓滑的乳酸。

Masculine: Describes wines with more masculine qualities: firmness, power and strength.See also feminine.陽剛的：形容葡萄酒具有更陽剛的性質(zhì)：堅定、強勁有力。同時也參考―陰柔的‖。

Mature: Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.成熟的：品嘗術(shù)語，指葡萄酒經(jīng)過充分的陳釀而達到最佳的飲用狀態(tài)。

Meaty: Describes red wines that show plenty of concentration and a chewy quality.They may even have an aroma of cooked meat.肉（味）的：形容紅葡萄酒展現(xiàn)出大量的濃郁度以及一個耐嚼的性質(zhì)。甚至還會有煮熟的肉味。

Mellow: The smoothness which quality wines acquire with age.Often associated with richness in extract and glycerine.圓熟：優(yōu)質(zhì)葡萄酒經(jīng)多年陳釀而獲得的平順品質(zhì)。常伴隨著萃取物豐富和高甘油含量而存在。

Meniscus: The thin rim at the edge where the wine meets the glass.新月：葡萄酒和酒杯接觸邊緣所形成的淡薄的邊。

Mercaptans: An unpleasant, rubbery smell of old sulfur;encountered mainly in very old white wines.硫醇：老硫磺所散發(fā)出來的令人不舒服的，如橡膠般的氣味，主要出現(xiàn)在非常老的白葡萄酒里面。

Meritage: California vintners invented this term for their Bordeaux-style red and white blended wines.The grapes approved to use this term are the classic Bordeaux varieties: for reds, they are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec;for whites, Sauvignon Blanc and Sémillon.有助陳年：加州葡萄酒商為其波爾多風格的紅混釀葡萄酒和白混釀葡萄酒創(chuàng)造的術(shù)語。被認可用于該術(shù)語的經(jīng)典波爾多品種：紅葡萄品種，它們分別是赤霞珠、梅樂、品麗珠、比特福多和瑪碧；白葡萄品種，長相思和賽美容。

Metallic flavor: Unpleasant flavor of some wines heavily contaminated with metals.金屬味：當一些葡萄酒被金屬嚴重污染時所帶有的令人不快的風味。

Mouldy taste: musty taste.Flavor imparted to a wine by mouldy grapes or storage in mouldy casks.霉味：由于葡萄發(fā)霉或貯存在發(fā)霉的酒桶中而使葡萄酒帶上的不良風味。

Mousiness: Disagreeable flavor 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，是由細菌侵襲葡萄所產(chǎn)生的。

Mousse: French for the frothy head that forms at the surface of sparkling wine.慕絲：法語用于形容在起泡酒表面形成的泡沫頂部。

Mouthfeel: Describing the sensation of wine in the mouth.Most descriptors are related to texture;for example, silky, smooth, velvety and rough.Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannin can be rough and sugar can be thick or cloying.口感：形容葡萄酒在口中形成的感覺。大多數(shù)與質(zhì)地相關(guān)；如，柔滑、圓滑、柔軟和粗糙。口感受到葡萄酒成份的影響，如酸度可能會產(chǎn)生尖銳的感覺，酒精可能會產(chǎn)生熱辣的感覺，單寧可能會產(chǎn)生粗糙的感覺以及糖可能會產(chǎn)生濃稠或反胃的感覺。

Murky: More than deeply colored;lacking brightness, turbid and sometimes a bit swampy.Mainly a fault of red wines.黑暗的：比深色更濃；缺乏亮度，混濁且有時顯得有點如沼澤般松軟。主要是出現(xiàn)在紅葡萄酒中的缺點。

Musky: Tasting term used to indicate a floral, perfumed aroma, typical of aromatic grapes of the Muscat family.麝香味的：品嘗術(shù)語，用來指花香、香水味，麝香族葡萄典型的葡萄香味。

Musty: Tasting term used to indicate a stale, unpleasant aroma.霉味的：品嘗術(shù)語，用于指陳腐的、使人不愉快的氣味。

Nose: Tasting term used to indicate the aroma and bouquet of a wine.香氣：品嘗術(shù)語，用來指葡萄酒的果味和酒香。

Nouveau: Light, fruity red wine bottled and sold as soon as possible after fermentation, meant to be drunk up quickly.Applies mostly to Beaujolais.新產(chǎn)的（酒）：在發(fā)酵后裝瓶并盡快銷售的清淡型的果味紅葡萄酒，意味著必須盡快飲用。大多應用于Beaujolais寶祖麗新酒。

Nutty: Used to describe oxidized wines.Often a flaw, but when it's close to an oaky flavor it can be a plus.堅果般的：用于形容氧化了的葡萄酒。通常是一個缺點，但當它接近橡木風味時則是好的。

Oaky: Tasting term indicating the presence of oak flavour on the nose or palate, typically a smell of freshly sawn wood, or vanilla.Well-integrated oak may not be detectable, giving added complexity without dominating the flavour.Excessive oakiness is considered a fault by many wine lovers.橡木味：品嘗術(shù)語，指出現(xiàn)在氣味和味覺上的橡木風味，通常為新鋸的木材或者香草的味道。完美結(jié)合的橡木味可能很難被察覺，只增加酒的復雜感又不完全主導了酒的風味。而過多的橡木味被許多葡萄酒愛好者認為是個缺點。

Off-Dry: Indicates a slightly sweet wine in which sugar is barely perceptible;usually contains 0.6 percent to 1.4 percent residual sugar.微甜的：形容一款幾乎覺察不到糖份的有點甜的葡萄酒；通常含有0.6%至1.4%的殘余糖份。

Oxidized: Tasting term indicating that the wine has suffered from contact with air, resulting in browning in white wines, loss of fruit and freshness, and possibly a high level of volatile acidity.氧化（味）的：品嘗術(shù)語，用于指與空氣接觸后發(fā)生質(zhì)變的葡萄酒，會導致白葡萄酒變?yōu)楹稚ス愫托迈r感，而且還可能生成大量揮發(fā)性酸。

Palate: Tasting term used to indicate the range of sensations detected in the mouth(rather than on the nose).Also, a competent taster may be said to have a good palate.口感（味覺）：品嘗術(shù)語，用于指在口中察覺的各種感覺（而非聞到的）。同時，一個好的品酒師可能會被認為擁有很好的味覺。

Pasty, doughy: Term applied to some very heavily colored wines rich in dry extract.漿狀的、糊狀的：用于描述某些顏色非常濃郁，富含干萃取物的葡萄酒。

Peak: Technically speaking, the period of time that a wine is at its most complex, having developed bottle bouquet without yet diminishing or fading.頂峰：技術(shù)上而言，一款葡萄酒正處于它最復雜時期，已經(jīng)發(fā)展出瓶香卻沒有減少或出現(xiàn)衰退。

Perfumed: Tasting term used to describe an attractive, delicate floral or fruity aroma.香水味的（芳香的）：品嘗術(shù)語，用來描述吸引人的、精致的花味或水果味。

Petrolly: Tasting term used to describe an oily smell which is typical of fine, aged Riesling.汽油味的：品嘗術(shù)語，用于描述油味，常出現(xiàn)在優(yōu)質(zhì)，陳年的雷司令酒中。

Pharmaceutical taste: Unpleasant taste sometimes acquired by wines stored near odoriferous chemicals.藥味：當葡萄酒貯藏在有味道的化學物質(zhì)附近時，有時會帶上的一種令人不快的雜味。

Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes.Phenolics, which are antioxidants, are more prevalent in red wines than in whites.酚類物質(zhì)：來自葡萄皮，種子和葡萄莖的單寧，色素和芳香混合物。酚類物質(zhì)屬于抗氧化劑，相對白葡萄酒而言較普遍出現(xiàn)于紅葡萄酒中。

Plateau: The time during which a wine is at its peak.高峰：一款葡萄酒處于其頂峰時期。

Potent: Intense and powerful.有力的：強烈有力。

Pricked: Term applied to wines spoiled by acetic acid bacteria.尖刺感的：用于描述葡萄酒受醋酸菌侵害而變質(zhì)。

Pruny: Having the flavor of overripe, dried-out grapes.Can add complexity in the right dose.普努尼:具有過熟的，干萎的葡萄的風味。適量的時候能增加葡萄酒的復雜度。

Puckery: Describes highly tannic and very dry wines.干澀的：形容單寧強且非常干的葡萄酒。

Pungent: Having a powerful, assertive smell linked to a high level of volatile acidity.刺激性的：指葡萄酒具有大量

Putrid: Term applied to a wine having a foul nauseating odour of organic decomposition.腐爛的：用于描述發(fā)出令人作嘔的有機物質(zhì)腐朽味的葡萄酒。的揮發(fā)性酸而產(chǎn)生的一種強勁，張揚的氣味

Racy: Describes a wine with pleasantly high acidity and bright flavors.活潑的：形容一款葡萄酒具有舒適的高酸度以及歡快的風味。

Rancio: Tasting term used to describe the rather pungent smell of intentionally oxidised wines, such as wood-aged fortified wines and older vins doux naturels.哈味：品嘗術(shù)語，用來描述經(jīng)故意氧化過的葡萄酒的所具有的相當刺激性味道，如用木桶陳釀的加烈葡萄酒fortified wines和較老的天然甜葡萄酒。Raisiny: Having the taste of raisins from ultra-ripe or overripe grapes.Can be pleasant in small doses in some wines.葡萄干（味）的：從超熟或過熟的葡萄里得到的葡萄干的味道。在一些葡萄酒中少量的葡萄干味是令人愉快的。

Raw: Young and undeveloped.A good descriptor of barrel samples of red wine.Raw wines are often tannic and high in alcohol or acidity.生的：年輕且尚未發(fā)展的。是對紅葡萄酒木桶樣品的一個很好的描述。生的葡萄酒通常是高單寧且高酒精或高酸度。

Reduced: Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs.Before bottling this can usually be remedied by aeration of addition of copper.When it develops in bottle, vigorous aeration sometimes removes the reduced smell.還原（味）的：品嘗和釀酒術(shù)語，用于形容葡萄酒形成一種不好聞的氣味，令人想起臭雞蛋的味道。裝瓶之前可以通過通風和加入銅粉來進行補救。當這種作用發(fā)生在瓶中，長時間的通風有時可以除去其還原氣味。

Residual sugar: Sugar remaining in a wine after fermentation and once it is ready for bottling.The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar.Adds sweetness and body.殘余糖分：裝瓶前經(jīng)發(fā)酵后留在葡萄酒中的糖分。殘余糖分的水平將決定葡萄酒是否屬于干型、半干型、甜型等，但即使是最干的葡萄酒也含少量的糖分。增加葡萄酒的甜度和酒體。

Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich.In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.豐富的：葡萄酒具有大量豐富令人愉悅的滋味，通常是自然的甜美和豐滿，就被形容為豐富。在干型葡萄酒中，豐富度通常是由高酒精和高甘油含量，復雜的風味以及一個帶有橡木般的香草特征形成的。當甜葡萄酒的甜度具有果味，成熟的風味作為后盾也可稱為豐富。

Robust: Means full-bodied, intense and vigorous, perhaps a bit overblown.精力充沛的：意指濃郁，強烈且有力的，可能有點過盛的。

Rough: Describes the drying, furry mouthfeel associated with higher levels of tannins and course tannins.粗糙的：形容伴隨著高含量的單寧以及粗糙單寧所產(chǎn)生的如烘干，毛茸茸般的感覺。

Round: Describes a texture that is smooth, not coarse or tannic.圓潤：形容質(zhì)地平滑，不粗糙或單寧不明顯。

Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era.Can be a positive quality in distinctive wines that require aging.Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.粗樸的：形容用舊法釀制的葡萄酒或葡萄酒嘗起來像是在較早的時代釀制的。在需要陳釀的特色葡萄酒中這是肯定的性質(zhì)。而當用于形容一款應該是新鮮且果味的年輕、簡樸的葡萄酒時則是一個否定的性質(zhì)。

Salty: One of the basic tastes.Mainly due to mineral salts.咸的：一種基本的味道，主要來自礦物鹽類。

Sediment: As red wines age, color pigments and tannins bond together and fall out of solution, producing natural sediment.While the sediment is not harmful, it tastes bitter and adversely affects the wine‘s mouthfeel.Sediment is most frequently found in older(10+ years)darker red wines, which typically have more color pigments and tannins such as Cabernet Sauvignon, Bordeaux and Port.Rarely will lighter reds like Pinot Noir throw sediment.沉淀物：隨著紅葡萄酒的陳年，色素和單寧結(jié)合在一起且不再溶解，產(chǎn)生了一種天然的沉淀物。雖然沉淀物無害，但嘗起來有苦味且對葡萄酒的口感形成不利的影響。沉淀物通常在具有特別多的色素和單寧的較老（10年以上）較深色的葡萄酒里出現(xiàn)，如赤霞珠葡萄酒，波爾多葡萄酒和砵酒Port。較清淡的葡萄酒如黑品諾則很少會為沉淀物感到苦惱。

Sharp: Tasting term used to indicate an acidic or bitter taste.Usually uncomplimentary.尖銳的：品嘗術(shù)語，用來指酸或者苦的味道。通常作為貶義詞語使用。

Short: Tasting term used to indicate a wine with little aftertaste.See also length.短暫的：品嘗術(shù)語，用于形容一款余味短暫的葡萄酒。參考長度?length‘

Silky: Tasting term used to indicate a voluptuous, smooth texture in the mouth.柔滑的（絲滑的）：品嘗術(shù)語，用來指在口中一種艷麗的、細膩的質(zhì)感。

Smoke, Smoky: Tasting term used to indicate the smell of wood smoke on the nose.Desirable if it is not overpowering.煙味，煙熏味的：品嘗術(shù)語，用來指鼻子中聞到的木材的煙味。這種味道如果沒有過量的話是合意的。

Soft: Tasting term, usually complimentary, indicating a wine with a mellow, unaggressive character.Also used to qualify fruit and tannin.柔軟的：品嘗術(shù)語，通常是稱贊的，指葡萄酒有甘醇、平和的特征。也用來修飾果味和單寧。

Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet.Sometimes due to the presence of mannitol and lactic acid formed by bacteria.酸甜的，甜酸的：當甜葡萄酒中含有過量酸時的口感，有時是由于葡萄酒中存在甘露醇和由細菌產(chǎn)生的乳酸。

Spicy: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper.Red Zinfandel and C?te du Rhone often described as spicy.香料（味）的：一個用于大多葡萄酒的形容詞，指出現(xiàn)香料的風味，如茴芹、桂皮、丁香、薄荷和胡椒粉。仙粉黛紅葡萄酒以及隆河谷葡萄酒通常被形容為具有香料味的。

Spoiled, unsound: Term applied to wine showing some evidence of spoilage.敗壞的：用于描述表現(xiàn)破敗和病害跡象的葡萄酒。

Stained wine: A white wine which has acquired a pink tint through being placed in casks which previously held red wine.Wine made from grapes with white juice and colored skins, containing trace amounts of anthocyanins.染色葡萄酒：由于儲放在原來盛放紅葡萄酒的容器中而浸染了粉紅色調(diào)的白葡萄酒。也指以有色葡萄品種生產(chǎn)的白葡萄酒，酒液中帶有極少量的果皮花色素。

Stale: Wines that have lost their fresh, youthful qualities are called stale.Opposite of fresh.陳腐的、走味的：失去其新鮮，年輕性質(zhì)的葡萄酒就叫做陳腐。與新鮮相對。

Stalky or Stemmy: Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of underripe grapes.似莖（味）的：形容來自與葡萄莖過長時間接觸或使用不夠成熟的葡萄所產(chǎn)生的一種使人不愉快的生澀的感覺。

Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel.Usually preceded by a modifier, as in “firm structure” or “l(fā)acking in structure.”

結(jié)構(gòu)：葡萄酒中各種成分如酸、單寧、甘油、酒精和酒體相互作用的結(jié)果，它關(guān)系到葡萄酒的質(zhì)地和口感。通常在前面帶一個修飾語，如―堅實的結(jié)構(gòu)‖或―缺乏結(jié)構(gòu)‖。

Subtle: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt.A positive characteristic.精妙的：形容精致的葡萄酒帶有精細感，或指樸素而非豐盛明顯的風味。一個肯定的特征。

Sulphur taste: Taste of wine containing excess of SO2.硫味、二氧化硫味：當葡萄酒中含有超量的二氧化硫時所具有的氣味。

Supple: Tasting term indicating a soft, easy-drinking wine, with no sharp or bitter flavours.柔順的：品嘗術(shù)語，指柔軟的、易飲的葡萄酒，沒有尖銳的或苦的味道。

Sweaty: Tasting term used to indicate a pungent, leathery aroma.Some tasters like this in New World Shiraz, for example, but others regard it as a fault.汗味的：品嘗術(shù)語，用來指刺激性的、像皮革的味道。一些品酒師喜歡新世界切拉子Shiraz葡萄酒中的這種風味，但其他人則認為這是一種不正常的味道。

Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness.甜味：品嘗術(shù)語，用來指葡萄酒有著明顯的殘余糖分含量，又或者可能指一款給人甜美印象的，帶有豐富成熟果香的干葡萄酒。Tanky: Describes dull, dank qualities that show up in wines aged too long in tanks.帶桶味的：形容在桶里陳釀過長時間的葡萄酒所出現(xiàn)的沉晦，潮濕的性質(zhì)。

Tannic: Tasting term used to describe the quality and intensity of tannin in red wines.Young wines may have harsh, bitter tannins, reminiscent of stewed tea that will mellow with age.Ideally, the tannin is well integrated and in balance with the fruit and acidity.單寧的：品嘗術(shù)語，用來描述紅葡萄酒中單寧的質(zhì)量和強度。年輕的葡萄酒可能含有粗糙的、苦澀的單寧酸，類似于煮過的茶葉的味道，它會隨著陳釀而醇化。理想的單寧應該是完美結(jié)合且有著平衡酒中果香和酸度的作用。

Tannin: Wine component — found mostly in red wines — derived primarily from grape skins, seeds and stems, but also from oak barrels.Tannin acts as a natural preservative that helps wine age and develop.Excessive, un balanced tannin can taste bitter and leaves the same drying, furry sensation in the mouth as very strong tea.Common tannin descriptors include smooth, velvety, mouth-drying and rough.單寧（酸）：葡萄酒成分-通常出現(xiàn)在紅葡萄酒中-主要來自葡萄皮、種子和葡萄莖，但也有來自橡木桶的。單寧作為一種天然的防腐劑有助于葡萄酒的陳年和發(fā)展。具有過量，不均衡單寧的葡萄酒嘗起來如同濃茶一樣會在口中留下相同的烘干，毛茸茸的感覺。常用于形容單寧的詞匯包括圓滑、柔軟、干口和粗糙。

Tart: Sharp-tasting because of acidity.Occasionally used as a synonym for acidic.尖酸的：由酸度所產(chǎn)生的尖銳的感覺。偶爾用作―酸的‖同義詞。

Tartaric acid: Naturally occurring acid found in grapes(and almost nowhere else)and the most important acid in wine.A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines.In hot regions, extra tartaric acid is added to 'correct' the acidity.酒石酸：在葡萄中發(fā)現(xiàn)的自然形成的酸(幾乎無處不在)，也是葡萄酒中最重要的酸。良好水準的酸度對平衡以及白葡萄酒中爽脆的口感至關(guān)重要，還有影響到所有葡萄酒的陳釀潛力。在熱的地區(qū)，需加入額外的酒石酸來―糾正‖酸度。

Tartrates: Crystals which sometimes form in wine.When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health.Most wine producers treat wine before bottling to protect it against tartrate precipitation.酒石酸鹽：有時在葡萄酒中形成的晶體。白葡萄酒在瓶中出現(xiàn)這種情況通常被認為是不正常的，雖然這不影響味道也不危害健康。很多葡萄酒生產(chǎn)商在葡萄酒裝瓶前會對葡萄酒進行處理以防止酒石酸鹽沉淀。

Taste of Lees: Unpleasant taste acquired by wines kept for too long on their lees.酒渣味：由于葡萄酒與酒渣接觸時間過長而帶上的令人不快的味道。

Tasting: Determining the quality and characteristic of wine by means of the organs of taste and smell.品嘗：通過味覺和嗅覺器官確定葡萄酒品質(zhì)與風格的過程。

Texture: Describes how wine feels in the mouth.Closely related to taste, but since the sensations of taste and texture occur simultaneously, we do not usually distinguish them as separate.Sweetness has a smooth, rich feeling that seems to coat the mouth.Sourness feels sharp and may cause the mouth to pucker and salivate;imagine biting into a lemon wedge.Bitterness has a drying, astringent feeling, like the sensation you get after drinking very strong tea.See also mouthfeel.質(zhì)感、質(zhì)地：形容葡萄酒在口中的感覺。近似于味覺，但因為味覺和質(zhì)感是同時發(fā)生的，我們通常都不會對它們進行分開辨別。甜味具有一個圓滑，豐富的感覺如同涂滿了口腔。酸味會有尖銳的感覺且可能導致口腔皺縮和流口水；想象一下咬檸檬。苦味具有一個干澀的感覺，如同喝濃茶之后的感覺。同時參考―口感‖。

Thin: Lacking body and depth.單薄的：缺乏酒體和深度。

Tight: Describes a wine's structure, concentration and body, as in a “tightly wound” wine.Closed or compact are similar terms.緊密的：用于形容葡萄酒的結(jié)構(gòu)，濃度和酒體，如在一款―tightly wound‖的葡萄酒。―封閉的‖和―緊密的‖都是意思相近的術(shù)語。

Tinny: Metallic tasting.似錫的：金屬味。

Tired: Limp, feeble, lackluster.疲弱的：柔軟，無力，暗淡。

Toasty: Describes a flavor derived from the oak barrels in which wines are aged.Also, a character that sometimes develops in sparkling wines 烤面包味：形容來自葡萄酒所用的陳釀木桶的風味。同時也指有時在氣泡酒里逐步展現(xiàn)的一個特征。

Tough: Tasting term used to indicate a wine with a harsh taste, usually as a result of high tannin content.堅硬的：品嘗術(shù)語，用來指葡萄酒有澀味，通常是單寧酸含量高的結(jié)果。

Turbid: Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.混濁的：用于描述存在大量的膠狀物或懸浮顆粒而顯得不澄清的葡萄酒。]

Umami: Although there is no direct English translation, umami is essentially the fifth taste.Discovered and noted by Chinese gourmets over 1200 years ago, the concept is fairly new to western scientists and gourmets alike.Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami.This taste tends to bring out tannins or the oaky character in wines.尤麻謎：雖然沒有直接的英文翻譯，尤麻謎實質(zhì)上是第五種味覺。1200年前就被中國美食美酒家們發(fā)現(xiàn)和記錄，然而這對于西方科學家和類似的美食美酒家而言卻是相當新的一個概念。蘑菇、康森美思consommés、長時間烹煮的肉、咸肉、小蝦、番茄干和醬油都含有尤麻謎。這種味覺趨向于帶出葡萄酒中單寧或橡木的特征。

Unbalanced: Term applied to a wine in which the various components are not in harmonious proportions.不平衡的：用于描述各種成分之間比例不協(xié)調(diào)的葡萄酒。

Unctuous: Term applied to wines which are smooth, soft and full on the palate.肥厚的、豐滿的：用于描述口感平順、柔和、飽滿的葡萄酒。

Vanilla Tasting term used to describe a vanilla-like aroma, often a result of ageing in new American oak barrels.香草昧：品嘗術(shù)語，用來描述一種像香草的味道，在新的美洲橡木桶中釀造往往能形成這種香味。

Vegetal Tasting term used to describe a vegetable like aroma.Usually pejorative.植物的：品嘗術(shù)語，用來描述一種像植物的香味。通常用作貶義。

Velvety Tasting term used to describe a textured, opulent mouth feel in wine.柔軟的：品嘗術(shù)語，用來描述具有質(zhì)地的，豐富口感的葡萄酒，天鵝絨般的！

Vinous: Literally means “winelike” and is usually applied to dull wines lacking in distinct varietal character.葡萄酒的：字面意識是―像葡萄酒的‖，通常用于缺乏明顯品種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、釀酒年份：指用來釀酒的葡萄生長的那年。也用來描述葡萄的收獲期。

Viscous Tasting term used to indicate a heavy, dense wine.See also 'legs'.粘性的：品嘗術(shù)語，用來指深重的、濃厚的葡萄酒。也可參考掛杯'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.揮發(fā)性酸：由于酒精氧化而形成于葡萄酒中的物質(zhì)的總括（主要是醋酸和乙酸乙酯）。所有的葡萄酒都含有一定的揮發(fā)性酸，但當酸味能被察覺時則認為是不正常的。所有的葡萄酒開瓶后放置幾天都會產(chǎn)生揮發(fā)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種成分之間具有協(xié)調(diào)關(guān)系。Wood Tasting term used to describe the flavours in wine derived from ageing in barrel.木味：品嘗術(shù)語；用來描述從橡木桶陳釀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.木頭般的：品嘗術(shù)語，用來描述源自舊的（臟的）橡木桶或來自葡萄莖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：品嘗術(shù)語，用來描述酵母的特殊味道（就像生面團味）。在葡萄酒中，這種味道通常被認為是不正常的，然而新鮮的烤面包味在香檳和酒渣陳釀白葡萄酒中卻是受歡迎的。

Zestful ：Tasting term used to describe a fresh, crisp wine, usually white, with a good balance of fruit and acidity.有滋味的：品嘗術(shù)語，用來描述新鮮的、清脆的葡萄酒，通常是白葡萄酒，具有良好協(xié)調(diào)的果味和酸度。

第四篇：企業(yè)管理常用縮寫術(shù)語中英文對照

企業(yè)管理常用縮寫術(shù)語中英文對照

A ABC: 作業(yè)制成本制度(Activity-Based Costing)ABB: 實施作業(yè)制預算制度(Activity-Based Budgeting)ABM: 作業(yè)制成本管理(Activity-Base Management)

APS: 先進規(guī)畫與排程系統(tǒng)(Advanced Planning and Scheduling)ASP: 應用程序服務供貨商（Application Service Provider）ATP: 可承諾量(Available To Promise)

AVL: 認可的供貨商清單(Approved Vendor List)

BBOM: 物料清單(Bill Of Material)BPR: 企業(yè)流程再造(Business Process Reengineering)BSC:平衡記分卡(Balanced ScoreCard)

BTF: 計劃生產(chǎn)(Build To Forecast)

BTO: 訂單生產(chǎn)(Build To Order)

CCPM: 要徑法(Critical Path Method)

CPM: 每一百萬個使用者會有幾次抱怨(Complaint per Million)CRM: 客戶關(guān)系管理(Customer Relationship Management)CRP: 產(chǎn)能需求規(guī)劃(Capacity Requirements Planning)CTO: 客制化生產(chǎn)(Configuration To Order)

D

DBR: 限制驅(qū)導式排程法(Drum-Buffer-Rope)

DMT： 成熟度驗證(Design Maturing Testing)

DVT: 設(shè)計驗證(Design Verification Testing)DRP: 運銷資源計劃(Distribution Resource Planning)DSS: 決策支持系統(tǒng)(Decision Support System)

E

EC： 設(shè)計變更／工程變更(Engineer Change)EC： 電子商務(Electronic Commerce)

ECRN: 原件規(guī)格更改通知(Engineer Change Request Notice)EDI: 電子數(shù)據(jù)交換(Electronic Data Interchange)

EIS: 主管決策系統(tǒng)(Executive Information System)EMC: 電磁相容(Electric Magnetic Capability)EOQ: 基本經(jīng)濟訂購量(Economic Order Quantity)ERP: 企業(yè)資源規(guī)劃(Enterprise Resource Planning)F

FAE: 應用工程師(Field Application Engineer)

FCST: 預估(Forecast)FMS: 彈性制造系統(tǒng)(Flexible Manufacture System)

FQC: 成品質(zhì)量管理(Finish or Final Quality Control)I

IPQC: 制程質(zhì)量管理(In-Process Quality Control)

IQC:進料質(zhì)量管理(Incoming Quality Control)ISO:國際標準組織(International Organization for Standardization)

ISAR: 首批樣品認可(Initial Sample Approval Request)JJIT:實時管理(Just In Time)

KKM：知識管理(Knowledge Management)

L

L4L:逐批訂購法(Lot-for-Lot)

LTC:最小總成本法(Least Total Cost)

LUC:最小單位成本(Least Unit Cost)

MMES:制造執(zhí)行系統(tǒng)(Manufacturing Execution System)MO:制令(Manufacture Order)MPS:主生產(chǎn)排程(Master Production Schedule)

MRO:請修(購)單(Maintenance Repair Operation)MRP:物料需求規(guī)劃(Material Requirement Planning)MRPII: 制造資源計劃(Manufacturing Resource Planning)N

NFCF: 更改預估量的通知（Notice for Changing Forecast）OOEM:委托代工(Original Equipment Manufacture)ODM:委托設(shè)計與制造(Original Design & Manufacture)

OLAP: 在線分析處理(On-Line Analytical Processing)OLTP: 在線交易處理(On-Line Transaction Processing)OPT:最佳生產(chǎn)技術(shù)(Optimized Production Technology)OQC:出貨質(zhì)量管理(Out-going Quality Control)

PPDCA: PDCA管理循環(huán)(Plan-Do-Check-Action)PDM:產(chǎn)品數(shù)據(jù)管理系統(tǒng)(Product Data Management)PERT: 計劃評核術(shù)(Program Evaluation and Review Technique)PO:訂單(Purchase Order)

POH:預估在手量(Product on Hand)

PR:采購申請（Purchase Request）

QQA:質(zhì)量保證(Quality Assurance)QC:質(zhì)量管理(Quality Control)QCC:品管圈(Quality Control Circle)

QE:質(zhì)量工程(Quality Engineering)

R

RCCP: 粗略產(chǎn)能規(guī)劃(Rough Cut Capacity Planning)RMA:退貨驗收Returned Material Approval

ROP:再訂購點(Re-Order Point)

SSCM:供應鏈管理(Supply Chain Management)

SFC:現(xiàn)場控制(Shop Floor Control)SIS:策略信息系統(tǒng)(Strategic Information System)SO:訂單(Sales Order)

SOR:特殊訂單需求(Special Order Request)SPC:統(tǒng)計制程管制(Statistic Process Control)TTOC:限制理論(Theory of Constraints)TPM:全面生產(chǎn)管理Total Production ManagementTQC:全面質(zhì)量控制(Total Quality Control)TQM:全面質(zhì)量管理(Total Quality Management)WWIP:在制品(Work In Process)

第五篇：Roger-企業(yè)管理常用縮寫術(shù)語中英文對照（定稿）

Roger-咨詢顧問工具包：管理理論

企業(yè)管理常用縮寫術(shù)語中英文對照

? ? : 5S管理6σ：六西格瑪管理

A

? ?

? ?

? ?

? : 作業(yè)制成本制度(Activity-Based Costing)ABB: 實施作業(yè)制預算制度(Activity-Based Budgeting): 作業(yè)制成本管理(Activity-Base Management)APS: 先進規(guī)畫與排程系統(tǒng)(Advanced Planning and Scheduling):（）ATP: 可承諾量(Available To Promise)AVL: 認可的供貨商清單(Approved Vendor List)

[編輯]

B

? ? ? ?

? : : : BTF: BTO: 物料清單(Bill Of Material)企業(yè)流程再造(Business Process Reengineering)平衡記分卡(Balanced ScoreCard)計劃生產(chǎn)(Build To Forecast)訂單生產(chǎn)(Build To Order)

[編輯]

C

? ?

? ?

? : CPM: : CRP: CTO: 要徑法(Critical Path Method)每一百萬個使用者會有幾次抱怨(Complaint per Million)客戶關(guān)系管理(Customer Relationship Management)產(chǎn)能需求規(guī)劃(Capacity Requirements Planning)客制化生產(chǎn)(Configuration To Order)

[編輯]

D

?DBR: 限制驅(qū)導式排程法(Drum-Buffer-Rope)

DMT： 成熟度驗證(Design Maturing Testing)

? DVT: 設(shè)計驗證(Design Verification Testing)? : 運銷資源計劃(Distribution Resource Planning)? DSS:(Decision Support System)?

[編輯]

E

?

? ?

? ?

?

? ? EC： 設(shè)計變更／工程變更(Engineer Change)：()ECRN: 原件規(guī)格更改通知(Engineer Change Request Notice)EDI: 電子數(shù)據(jù)交換(Electronic Data Interchange)EIS: 主管決策系統(tǒng)(Executive Information System)EMC: 電磁相容(Electric Magnetic Capability): 基本經(jīng)濟訂購量(Economic Order Quantity): 企業(yè)資源規(guī)劃(Enterprise Resource Planning)

[編輯]

F

FAE: 應用工程師(Field Application Engineer)

? FCST: 預估(Forecast)

? FMS: 彈性制造系統(tǒng)(Flexible Manufacture System)? FQC: 成品質(zhì)量管理(Finish or Final Quality Control)?

[編輯]

I

IPQC: 制程質(zhì)量管理(In-Process Quality Control)? IQC:進料質(zhì)量管理(Incoming Quality Control)? :國際標準組織(International Organization for

Standardization)

? ISAR: 首批樣品認可(Initial Sample Approval Request)?

[編輯]

J

? JIT:實時管理(Just In Time)

[編輯]

K

? ：()

[編輯]

L

L4L:逐批訂購法(Lot-for-Lot)

? LTC:最小總成本法(Least Total Cost)

? LUC:最小單位成本(Least Unit Cost)?

[編輯]

M

? ?

? ?

? ? :()MO:制令(Manufacture Order):()MRO:請修(購)單(Maintenance Repair Operation):(Material Requirement Planning)MRPII:(Manufacturing Resource Planning)

[編輯]

N

? NFCF: 更改預估量的通知（Notice for Changing Forecast）

[編輯]

O

:(Original Equipment Manufacture)? :(Original Design & Manufacture)? OLAP:(On-Line Analytical Processing)? OLTP: 在線交易處理(On-Line Transaction Processing)?

OPT:最佳生產(chǎn)技術(shù)(Optimized Production Technology)? OQC:出貨質(zhì)量管理(Out-going Quality Control)?

[編輯]

P

? ? ? ?

?

? PDCA: PDCA管理循環(huán)(Plan-Do-Check-Action):產(chǎn)品數(shù)據(jù)管理系統(tǒng)(Product Data Management): 計劃評核術(shù)(Program Evaluation and Review Technique)PO:訂單(Purchase Order)POH:預估在手量(Product on Hand)PR:采購申請（Purchase Request）

[編輯]

Q

:質(zhì)量保證(Quality Assurance)

? QC:質(zhì)量管理(Quality Control)

? :(Quality Control Circle)

? QE:質(zhì)量工程(Quality Engineering)? [編輯]

R

RCCP: 粗略產(chǎn)能規(guī)劃(Rough Cut Capacity Planning)? RMA:退貨驗收Returned Material Approval

? :再訂購點(Re-Order Point)?

[編輯]

S

? ?

? ?

?

? :供應鏈管理(Supply Chain Management)SFC:(Shop Floor Control):策略信息系統(tǒng)(Strategic Information System)SO:訂單(Sales Order)SOR:特殊訂單需求(Special Order Request):統(tǒng)計制程管制(Statistic Process Control)

? SQE:供應商質(zhì)量工程師（Supplier Quality Engineer）

[編輯]

T

:

? TPM:

? : ?限制理論()全面生產(chǎn)管理Total Production Management全面質(zhì)量控制(Total Quality Control)? :

[編輯]

W

? :

全面質(zhì)量管理(Total Quality Management)在制品(Work In Process)