第一部分葡萄酒分類
[[category:D]]
Dryredwine 干紅葡萄酒
[[category:S]]
Semi-drywine 半干葡萄酒
[[category:D]]
Drywhitewine 干白葡萄酒
[[category:R]]
Rosewine 桃紅葡萄酒
[[category:S]]
Sweetwine 甜型葡萄酒
[[category:S]]
Semi-sweetwine 半甜葡萄酒
[[category:S]]
Stillwine 靜止葡萄酒
[[category:S]]
Sparklingwine 起泡葡萄酒
[[category:c]]
Claret 新鮮桃紅葡萄酒(波爾多產)
[[category:b]]
Botrytisedwine 貴腐葡萄酒
[[category:F]]
Fortifiedwine 加強葡萄酒
[[category:F]]
Flavoredwine 加香葡萄酒
[[category:b]]
Brutwine 天然葡萄酒
[[category:c]]
Carbonatedwine 加氣起泡葡萄酒
[[category:a]]
Appetizerwine(Aperitif) 開胃葡萄酒
[[category:T]]
Tablewine 佐餐葡萄酒
[[category:D]]
Dessertwine 餐后葡萄酒
[[category:c]]
Champagne 香檳酒
[[category:V]]
Vermouth 味美思
[[category:b]]
Beaujolasis 寶祖利酒
[[category:M]]
Mistelle 密甜爾
[[category:W]]
WineCooler 清爽酒
[[category:c]]
Cider 蘋果酒
[[category:b]]
Brandy 白蘭地
[[category:F]]
Fruitbrandy 水果白蘭地
[[category:P]]
PomaceBrandy 果渣白蘭地
[[category:G]]
Grapebrandy 葡萄白蘭地
[[category:L]]
Liquor(Liqueur) 利口酒
[[category:G]]
Gin 金酒(杜松子酒)
[[category:R]]
Rum 朗姆酒
[[category:c]]
Cocktail 雞尾酒
[[category:V]]
Vodka 伏特加
[[category:W]]
Whisky 威士忌
[[category:S]]
Spirit 酒精,烈酒
[[category:c]]
Cognac(France) 科尼亞克白蘭地(法)
[[category:a]]
Armagnac(France) 阿馬尼亞克白蘭地(法)
[[category:S]]
Sherry(Spain) 雪莉酒(西班牙)
[[category:P]]
Port(Portuguese) 波特酒(葡萄牙)
[[category:b]]
BDX 波爾多紅酒
第二部分釀酒微生物
[[category:Y]]
Yeast 酵母
[[category:W]]
Wildyeast 野生酵母
[[category:Y]]
Yeasthulls 酵母菌皮
[[category:D]]
Dryactivityyeast 活性干酵母
[[category:b]]
Bacteria 細菌
[[category:M]]
Malolacticbacteria(MLB) 乳酸菌
[[category:L]]
Lacticacidbacteria(LAB) 乳酸菌
[[category:a]]
Aceticacidbacteria 醋酸菌
[[category:S]]
Spoilageyeast 敗壞酵母
第三部分生理生化過程
[[category:T]]
Transpiration 蒸騰作用
[[category:E]]
Evaporation 蒸發
[[category:P]]
Photosynthesis 光合作用#p#分頁標題#e#
[[category:M]]
MaillardReaction 麥拉德反應
[[category:V]]
Veraison 轉色期
[[category:S]]
Saturation 飽和
[[category:a]]
Alcoholicfermentation(AF) 酒精發酵
[[category:S]]
Stuck(Sluggish)Fermentation 發酵停滯
[[category:P]]
PrimaryFermentation 前發酵,主發酵
[[category:S]]
SecondaryFermentation;二次發酵
[[category:H]]
Heterofermentation 異型發酵
[[category:M]]
Malolacticfermentation(MLF) 蘋果酸-乳酸發酵
[[category:M]]
Malo-AlcoholFermentation(MAF) 蘋果酸-酒精發酵
[[category:M]]
MethodeCharantaise 夏朗德壺式蒸餾法
[[category:M]]
MacerationCarbonique CO2浸漬發酵
[[category:W]]
Wholebunchfermentation CO2浸漬發酵
[[category:b]]
Beaujolasismethod 寶祖利釀造法
[[category:U]]
Unareobicfermentation 厭氧發酵法
[[category:T]]
Thermovinification 熱浸漬釀造法
[[category:c]]
Charmatmethod 罐式香檳法
[[category:E]]
Enzymaticbrowning 酶促褐變
[[category:a]]
Acetification 酸敗
[[category:a]]
Ageing 陳釀
[[category:S]]
Surlies 帶酒腳陳釀
[[category:E]]
Esterify 酯化
[[category:S]]
Saccharify 糖化
[[category:L]]
Liquefy 溶解、液化
[[category:b]]
Bottleaging 瓶內陳釀
[[category:a]]
Amelioration 原料改良
[[category:c]]
Chaptalization 加糖
[[category:D]]
Distillation 蒸餾
[[category:F]]
FractionalDistillation 分餾
[[category:R]]
Rectification 精餾
[[category:c]]
Clarification 澄清
第四部分葡萄酒釀酒輔料
[[category:b]]
Betonite 膨潤土(皂土)
[[category:K]]
Kieselgur,diatomite 硅藻土
[[category:c]]
Capsule 膠帽
[[category:T]]
TinPlat、Foil 錫箔
[[category:P]]
Pigment 顏料、色素
[[category:c]]
Casein 酪蛋白
[[category:P]]
Pectin 果膠酶
[[category:S]]
Silicagel 硅膠
[[category:G]]
Gelatin 明膠
[[category:I]]
Isinglass 魚膠
[[category:E]]
Eggwhite 蛋清
[[category:a]]
Albumen 蛋白
[[category:b]]
Bloodpowder 血粉
第五部分理化指標
[[category:T]]
Totalacid 總酸
[[category:T]]
Titrableacid 滴定酸
[[category:R]]
Residulsugar 殘糖
[[category:c]]
Carbondioxide 二氧化碳
[[category:S]]
Sugar-freeextract 干浸出物
[[category:V]]
Volatileacid 揮發酸
[[category:S]]
Sulfurdioxide 二氧化硫#p#分頁標題#e#
[[category:T]]
Totalsulfurdioxide 總二氧化硫
[[category:F]]
Freesulfurdioxide 游離二氧化硫
[[category:c]]
Copper(Cu) 銅
[[category:I]]
Iron(Fe) 鐵
[[category:P]]
Potassium 鉀(K)
[[category:c]]
Calcium(Ca) 鈣
[[category:S]]
Sodium(Na) 鈉
第六部分物質名詞
[[category:M]]
Methanol 甲醇
[[category:H]]
HighAlcohol 高級醇
[[category:P]]
Polyalcohol 多元醇
[[category:E]]
Ethylacetate 乙酸乙酯
[[category:F]]
Flavonol 黃酮醇
[[category:G]]
Glycine 甘油
[[category:c]]
CalciumPectate 果膠酸鈣
[[category:O]]
Ochratoxin 棕曲霉毒素
[[category:b]]
Butanol 丁醇
[[category:I]]
Isobutanol 正丁醇
[[category:G]]
GastricAcid 胃酸
[[category:P]]
Propanone 丙酮
[[category:a]]
AceticAcid 乙酸
[[category:F]]
FormicAcid 甲酸,蟻酸
[[category:P]]
Phospholipids 磷脂
[[category:a]]
AminoAcid 氨基酸
[[category:F]]
FattyAcid 脂肪酸
[[category:c]]
CarbonicAcid 碳酸
[[category:c]]
Carbohydrate 碳水化合物
[[category:F]]
FixedAcid 固定酸
[[category:T]]
TartaricAcid 酒石酸
[[category:M]]
MalicAcid 蘋果酸
[[category:c]]
CitricAcid 檸檬酸
[[category:L]]
LacticAcid 乳酸
[[category:S]]
SuccinicAcid 琥珀酸
[[category:S]]
Sorbicacid 山梨酸
[[category:a]]
Ascorbicacid 抗壞血酸
[[category:b]]
Benzylacid 苯甲酸
[[category:G]]
Gallicacid 沒食子酸
[[category:F]]
FerulicAcid 阿魏酸
[[category:P]]
Pcoumaricacid 香豆酸
[[category:G]]
Glucose,Dextrose,GrapeSugar 葡萄糖
[[category:F]]
Fructose,FruitSugar 果糖
[[category:c]]
CaneSugar,ShortSweetening 蔗糖
[[category:P]]
Polysaccharides 水解多糖
[[category:S]]
Starch 淀粉
[[category:a]]
Amylase 淀粉酶
[[category:F]]
Foam 泡沫
[[category:P]]
Protein 蛋白質
[[category:M]]
Mercaptan 硫醇
[[category:T]]
Thiamine 硫胺(VB1)
[[category:a]]
AmmoniumSalt 銨鹽
[[category:M]]
Melanoidinen 類黑精
[[category:G]]
Glycerol 甘油,丙三醇
[[category:c]]
Coppercitrate 檸檬酸銅
[[category:c]]
Coppersulphate 硫酸銅
[[category:H]]
Hydrogensulphide 硫化氫
[[category:O]]#p#分頁標題#e#
Oak(barrel) 橡木(桶)
[[category:c]]
Catechins 兒茶酚
[[category:L]]
LowFlavourThreshold 香味閾值
[[category:M]]
MaillardReaction 美拉德反應
[[category:V]]
VolatilePhenols 揮發性酚
[[category:V]]
Vanillan 香子蘭
[[category:V]]
Vanillin 香草醛,香蘭素
[[category:L]]
Linalool 里那醇,沉香醇
[[category:G]]
Geroniol 牻牛兒醇,香茅醇
[[category:P]]
Pyranicacid 丙酮酸
[[category:F]]
FuranAldehydes 呋喃醛
[[category:E]]
Eugenol 丁香酚
[[category:G]]
Guaiacol 愈創木酚
[[category:c]]
CarbohydrateDegradationProducts 碳水化合物降解物
[[category:c]]
Cellulose 纖維素
[[category:H]]
Hemicellulose 半纖維素
[[category:H]]
Hemicellulase 半纖維素酶
[[category:M]]
Maltol 落葉松皮素
[[category:O]]
OakLactone 橡木內酯
[[category:H]]
HydrolysableTannins 水解單寧
[[category:E]]
Ellagitannins 鞣花單寧
[[category:P]]
Proanthocyanidin 原花色素
[[category:R]]
RelativeAstringency(RA) 相對澀性
[[category:L]]
LagicAcid 鞣花酸
[[category:P]]
PolypetideNitrogen 多肽氮
[[category:O]]
Oxido-reductionPotential 氧化還原電位
[[category:c]]
CondencedPhenols 聚合多酚
[[category:P]]
Poly-phenols 多酚
[[category:P]]
PVP(P) 聚乙烯(聚)吡咯烷酮
[[category:a]]
Anthocyanin 花青素
[[category:a]]
Alcohol,ethanol 乙醇
[[category:I]]
InvertSugar轉化糖
[[category:O]]
Oxygen 氧氣
[[category:E]]
Ester 酯類物質
[[category:N]]
Nitrogen 氮氣
[[category:a]]
Aroma 果香
[[category:V]]
Virus 病毒
[[category:b]]
Bacteriophage 噬菌體
[[category:b]]
Body 酒體
[[category:b]]
Byproduct 副產物
[[category:P]]
PotassiumBitartrate(KHT) 酒石酸氫鉀
[[category:P]]
PotassiumSorbate 山梨酸鉀
[[category:D]]
DiammoniumPhosphate 磷酸氫二銨
[[category:P]]
PotassiumMeta-bisulfite(K2S2O5) 偏重亞硫酸鉀
[[category:T]]
Tannin 單寧
[[category:O]]
Oaktannins 橡木丹寧
[[category:U]]
Undesired(Excessive)Tannins 劣質單寧
[[category:D]]
Desiredtannins 優質單寧
[[category:E]]
Enzyme 酶
[[category:L]]
Laccase 漆酶
[[category:P]]
PolyphenolOxidase(PPO) 多酚氧化酶
β-glucosidase β-葡(萄)糖苷酶#p#分頁標題#e#
β-glucanase β-葡聚糖酶
[[category:M]]
Mannoproteins 甘露糖蛋白
[[category:L]]
Lees 酒泥
[[category:c]]
Chateau 酒莊
[[category:b]]
Bulkwine、Rawwine 原酒
[[category:H]]
Hygiene 衛生
[[category:a]]
Activatedcarbon 活性碳
[[category:c]]
Currant 茶蔗子屬植物、無核小葡萄干
[[category:R]]
Raspberry 木莓、山莓、覆盆子、懸鉤子
第七部分 設備
[[category:F]]
Filtrate(filtration) 過濾
[[category:T]]
Two-wayPump 雙向泵
[[category:S]]
ScrewPump 螺桿泵
[[category:c]]
Centrifuge 離心機
[[category:D]]
Distillation 蒸餾
[[category:H]]
HeatExchanger 熱交換器
[[category:c]]
Crusher 破碎機
[[category:D]]
Destemer 除梗機
[[category:P]]
Presser 壓榨機
[[category:a]]
AtmospherePresser 氣囊壓榨機
[[category:S]]
ScrewPresser 連續壓榨機
[[category:F]]
Filter 過濾機
[[category:b]]
BottlingLine 灌裝線
[[category:P]]
PlateFiltration(filter) 板框過濾(機)
[[category:V]]
VacuumFiltration(filter) 真空過濾(機)
[[category:D]]
DepthFiltration(filter) 深層過濾(機)
[[category:c]]
CrossFiltration(filter) 錯流過濾(機)
[[category:M]]
MembraneFiltration(filter) 膜過濾(機)
[[category:S]]
SterileFiltration(filter) 除菌過濾(機)
[[category:P]]
PocketFiltration(filter) 袋濾(機)
[[category:R]]
RotaryMachine 轉瓶機
[[category:P]]
PomaceDraining 出渣
[[category:b]]
Blending 調配
[[category:R]]
Racking 分離(皮渣、酒腳)
[[category:D]]
Decanting 倒灌(瓶)
[[category:R]]
Remuage 吐渣
[[category:F]]
Fining 下膠
[[category:D]]
Deacidification 降酸
[[category:P]]
Pumpover 循環
[[category:S]]
SkinContact 浸皮(漬)
[[category:M]]
Mixcolors 調色
[[category:O]]
OxidativeAgeingMethod 氧化陳釀法
[[category:R]]
ReducingAgeingMethod 還原陳釀法
[[category:S]]
Stabilization 穩定性
[[category:U]]
Ullage 未盛滿酒的罐(桶)
[[category:H]]
Headspace 頂空
[[category:N]]
NTU 濁度
[[category:R]]
Receivingbin 接收槽
[[category:c]]
Corkscrew 開瓶器
[[category:D]]
DistillingColumn 蒸餾塔
[[category:c]]
Condenser 冷凝器
[[category:H]]
HeatExchanger 熱交換器#p#分頁標題#e#
[[category:c]]
Cork 軟木塞
[[category:c]]
Cellar 酒窖
[[category:W]]
WineShowroom 葡萄酒陳列室
[[category:O]]
OpticalDensity(OD) 光密度
[[category:M]]
MetalCrownLid 皇冠蓋
[[category:b]]
Blanket 隔氧層
[[category:P]]
Pasteurisation 巴斯德殺菌法
第八部分 原料、病蟲害、農藥
[[category:G]]
GrapeNursery 葡萄苗圃
[[category:G]]
Graft 嫁接苗
[[category:S]]
Scion 接穗
[[category:S]]
Seedling 自根苗
[[category:D]]
Disease 病害
[[category:b]]
Botrytis 灰霉病
[[category:D]]
DownyMildew 霜霉病
[[category:P]]
PowderyMildew 白粉病
[[category:F]]
FanLeaf 扇葉病毒病
[[category:a]]
Anthracnose 炭疽病
[[category:M]]
MildPowder 灰腐病
[[category:b]]
BlackRotten 黑腐病
[[category:N]]
Noblerot 貴腐病
[[category:P]]
Pearls 皮爾斯病
[[category:P]]
Phylloxera 根瘤蚜
[[category:N]]
Nematode 線蟲
[[category:b]]
BirdDamage 鳥害
[[category:P]]
Pest 昆蟲
[[category:L]]
LimeSulphur 石硫合劑
[[category:N]]
Nursery 營養缽
[[category:H]]
Herbicide 除草劑
[[category:P]]
Pesticide 殺蟲劑
[[category:F]]
Fungicide 真菌劑
[[category:b]]
Bordeauxmixture 波爾多液
[[category:M]]
Microclimate 微氣候
[[category:V]]
Variety 品種
[[category:c]]
Cluster 果穗
[[category:R]]
Rachis 穗軸
[[category:S]]
Scion 接穗
[[category:R]]
Rootstock 砧木
[[category:G]]
Grafting 嫁接
第九部分 學科名詞
[[category:E]]
Enology 葡萄酒釀造學
[[category:P]]
Pomology 果樹學
[[category:V]]
Vinification 葡萄酒釀造法
[[category:W]]
Wine-making 葡萄酒釀造
[[category:a]]
Ampelography 葡萄品種學
[[category:V]]
Viniculture 葡萄栽培學
[[category:W]]
WineChemistry葡萄酒化學
[[category:E]]
Enologist,Winemaker 釀酒師
[[category:V]]
Vintage 年份
[[category:I]]
Inoculation(inoculum) 接種(物)
[[category:M]]
MOG(materialotherthangrapes) 雜物
[[category:T]]
Terpene 萜烯
[[category:T]]
Terpenol 萜烯醇
第十部分葡萄酒等級
法國
[[category:a]]
A.O.C 法定產區葡萄酒
[[category:V]]
V.D.Q.S 優良產區葡萄酒#p#分頁標題#e#
[[category:V]]
V.D.P 地區餐酒
[[category:V]]
V.D.T 日常餐酒
德國
1.Tafelwein 日常餐酒;
2.Landwein 地區餐酒;
3.QualitaetsweinbestimmterAnbaugebiete 簡稱QbA,優質葡萄酒;
4.QualitaetsweinmitPraedikat 簡稱QmP,特別優質酒。
[[category:Q]]
QmP級別內根據葡萄不同的成熟度,還可以細分為6個等級
1.Kabinett 珍藏
2.Spatlese 晚收
3.Auslese 精選
4.Beerenauslese 簡稱BA,顆粒精選
5.Trockenbeerenauslese 簡稱TBA,用深度貴腐的葡萄釀成,葡萄大概要失去95%的水分,釀成的酒也最甜。TBA等級的葡萄酒有的時候就如同蜂蜜那么濃稠,由于產量很少所以價格通常很高。
6.Eiswein 冰酒,是用冰凍的葡萄釀造的酒。
第十一部分葡萄分類及部分品種
一、葡萄分類
[[category:V]]
Vitaceae 葡萄科
[[category:V]]
Vine 葡萄樹
[[category:a]]
AmericanVine 美洲種葡萄
[[category:F]]
Franco-american 歐美雜交種
[[category:H]]
Hybrid 雜交品種
[[category:W]]
WildGrape(Vine) 野生葡萄
[[category:c]]
Cultivar 栽培品種
[[category:W]]
WineGrape 釀酒葡萄
[[category:T]]
TableGrape 鮮食葡萄
[[category:S]]
SeedlessGrape 無核(籽)葡萄
[[category:G]]
Grape(Vine)Variety 葡萄品種
二、紅葡萄品種
[[category:c]]
CabernetSauvignon(France) 赤霞珠
[[category:c]]
CabernetFranc(France) 品麗珠
[[category:c]]
CabernetGernischt(France) 蛇龍珠
[[category:c]]
Carignan 佳利釀
[[category:S]]
Sinsaut(France) 神索
[[category:G]]
Gamay(France) 佳美
[[category:G]]
Grenache(Spain) 歌海娜
[[category:M]]
Merlot(France) 梅鹿輒
[[category:P]]
PetitVerdot(France) 味爾多
[[category:P]]
PinotNoir(France) 黑比諾
[[category:R]]
RubyCabernet(America) 寶石解百納
[[category:S]]
Sangiovese(Italy) 桑嬌維塞
[[category:S]]
Syrah(France) 西拉
[[category:Z]]
Zinfandel(America) 增芳德
[[category:M]]
MuscatHamburg 玫瑰香
[[category:S]]
Saperavi(FormerSovietUnion) 晚紅蜜
三、白葡萄品種
[[category:a]]
Aligote(France) 阿里高特
[[category:c]]
Chardonney(France) 霞多麗
[[category:c]]
CheninBlanc(France) 白詩南
[[category:T]]
Traminer(Germany) 瓊瑤漿
[[category:I]]
ItalianRiesling 貴人香
[[category:G]]
GreyRisling 灰雷司令
[[category:W]]
WhiteRiesling(Germany) 白雷司令
[[category:M]]
Muller-Thurgau(germany) 米勒#p#分頁標題#e#
[[category:M]]
MuscatBlanc 白麝香
[[category:P]]
PinotBlanc(France )白品樂
[[category:S]]
SauvignonBlanc(France) 長相思
[[category:S]]
Selillon(France) 賽美蓉
[[category:S]]
Silvaner(Germany) 西萬尼
[[category:U]]
UgniBlanc(France) 白玉霓
[[category:F]]
FolleBlanche(France) 白福爾
[[category:c]]
Colombard(France) 鴿籠白
[[category:L]]
LongYan(China,Changcheng) 龍眼
[[category:R]]
Rkatsiteli(FormerSovietUnion) 白羽
四、染色品種
[[category:a]]
AlicanteBouschet(France) 紫北塞
[[category:Y]]
Yan73(China,Changyu) 煙73
[[category:Y]]
Yan74(China,Changyu) 煙74
第十二部分葡萄酒品嘗
[[category:T]]
Taste 品嘗
[[category:c]]
Clarity 清澈、透明
[[category:T]]
Transparent 透明的
[[category:S]]
Sensation;感覺
[[category:b]]
BitterFlavors 苦味
[[category:O]]
Off-flavor,Off-smell,Odour 異味
[[category:S]]
Stemmy 果梗味
[[category:R]]
ReductionSmell 還原味
[[category:O]]
OxidativeSmell 氧化味
[[category:H]]
Harmony 協調性
[[category:O]]
Odour 氣味
[[category:O]]
Olfactory 嗅覺的
[[category:S]]
Scent 植物香氣
[[category:a]]
Aroma 果香
[[category:b]]
Bouquet 酒香
[[category:b]]
Body 酒體
[[category:P]]
Perception 感覺
[[category:a]]
Amber 琥珀色的
[[category:R]]
Ruby 寶石紅色
[[category:T]]
Tawny 黃褐色
[[category:V]]
Violet 紫羅蘭色
[[category:P]]
Pink 紫紅色
[[category:b]]
Brown 褐色的
[[category:R]]
Round 圓潤的
[[category:F]]
Full 完整的、豐滿的
[[category:H]]
Harmonious 協調的
[[category:S]]
Supple 柔順的
[[category:S]]
Soft 柔軟的
[[category:S]]
Smooth 平滑的
[[category:M]]
Mellower 醇美的
[[category:L]]
Lively 充滿活力的
[[category:R]]
Rich 飽滿的,馥郁的
[[category:F]]
Fine 細膩的
[[category:F]]
Fresh 清新的
[[category:W]]
Well-balanced 平衡良好的
[[category:S]]
Subtle 微妙的,精細的
[[category:V]]
Velvety 柔軟的、溫和的、柔順的
[[category:F]]
Fragrant 芳香的、香氣幽雅的
[[category:F]]
Flowery 花香的
[[category:S]]
Syrupy 美妙的、甜美的
[[category:M]]
Mellow 甘美的、圓潤的、松軟的#p#分頁標題#e#
[[category:L]]
Luscious 甘美的、芬芳的
[[category:T]]
Tranquil 恬靜的
[[category:S]]
Spicy 辛辣的
[[category:T]]
Tart 尖酸的
[[category:H]]
Harsh,Hard 粗糙的
[[category:L]]
Lighter 清淡的、輕盈的
[[category:T]]
Thin 單薄的
[[category:F]]
Flat 平淡的
[[category:U]]
Unbalanced 不平衡的
[[category:S]]
Spoiled,Unsound 敗壞的
[[category:F]]
Fuller 濃郁的
[[category:V]]
Vinous 酒香的
[[category:c]]
Coarse 粗糙的、粗劣的
[[category:P]]
Piquant 開胃的、辛辣的
[[category:T]]
Tart 尖酸的、刻薄的
[[category:a]]
Astringent 收斂的、苦澀的
[[category:c]]
Conflict 不和諧的
[[category:S]]
Stale 走味的,沉滯的
[[category:D]]
Dull 呆滯的、無活力的
[[category:S]]
SulphurTaste 硫味
[[category:H]]
HydrogenSulphideodour 硫化氫味
[[category:T]]
TasteofLees 酒泥味
[[category:M]]
Mousiness 鼠臭味
[[category:c]]
CorkedTaste,Corkiness,Corky 木塞味
[[category:O]]
OuldyTaste,MustyTaste 霉味
[[category:c]]
CookedTaste 老化味
[[category:R]]
Resinous 樹脂味
[[category:c]]
Casky(Woody)Taste 橡木味,木味
[[category:S]]
SmokeTaste 煙熏味
[[category:M]]
MetallicFlavour 金屬味
[[category:E]]
EarthyTaste 泥土味
[[category:H]]
HerbaceousTaste 青草味
[[category:a]]
AfterTaste 后味
第十三部分葡萄酒欣賞與服務
[[category:W]]
WineBar 酒吧
[[category:S]]
Sommelier 斟酒服務員
[[category:L]]
Label 酒標
[[category:W]]
WaterJar 斟酒壺
[[category:W]]
WineFunnel 斟酒漏斗
[[category:D]]
Decanter 細頸玻璃壺
[[category:b]]
Beverage 飲料
[[category:S]]
SoftDrink 軟飲料
[[category:T]]
Tumbler 大酒杯、酒桶
[[category:P]]
Palate 味覺、鑒賞力
[[category:b]]
Bouquet 香味
[[category:I]]
Ice-Bucket 冰桶
[[category:F]]
Fruity 果味的
[[category:S]]
Subside 沉淀物
第十四部分葡萄酒營養物質名詞
[[category:N]]
Nutrition 營養素
[[category:F]]
FreeAminoNitrogen(FAN) 游離氨基酸氮
[[category:S]]
Sterol 甾醇
[[category:V]]
Vitamin 維生素
[[category:T]]
Tocopherol VE,生育酚
[[category:T]]
Thiamine VB1,硫胺素
[[category:F]]#p#分頁標題#e#
Flavin 黃素
[[category:R]]
Riboflavin VB2,核黃素
[[category:N]]
NicotinicAcid 煙酸
第十五部分葡萄酒分析
[[category:D]]
Determination 檢測
[[category:T]]
Titration 滴定
[[category:D]]
Dilute 稀釋
[[category:L]]
LitmusPaper 石蕊試紙
[[category:R]]
Reagent 試劑
[[category:G]]
Goggle 護目鏡
[[category:F]]
Flask 燒瓶
[[category:b]]
Beaker 燒杯(帶傾口)
[[category:D]]
DistilledWater 蒸餾水
[[category:H]]
Hydrometer 液體比重計
[[category:R]]
Refractometer 手持糖量儀
[[category:H]]
HighPerformanceLiquidChromatography(HPLC) 高效液相色譜
[[category:P]]
PaperChromatography 紙層析法
[[category:S]]
SpecificGravity 比重
[[category:S]]
SodiumHydroxide 氫氧化鈉(NaOH)
[[category:P]]
PotassiumHydrogenPhthalate 鄰苯二甲酸氫鉀
[[category:P]]
Phenolphthalein 酚酞
[[category:P]]
Pipette 移液管
[[category:E]]
ErlenmeyerFlask 錐形燒瓶
[[category:a]]
ActivatedCharcoal 活性碳
[[category:W]]
WhatmanFilterPaper 沃特曼濾紙
[[category:P]]
PH-meter PH計
[[category:T]]
TitrationEnd-point 滴定終點
[[category:b]]
BufferSolution 緩沖液
[[category:P]]
PotassiumHydrogenTartrate 酒石酸氫鉀
[[category:c]]
Calibrate 校準
[[category:E]]
Electrode 電極
[[category:S]]
StarchIndicator 淀粉指示劑
[[category:S]]
SulphuricAcid 硫酸
[[category:P]]
PyrexBeaker 耐熱燒杯
[[category:P]]
PotassiumIodide 碘化鉀(KI)
[[category:S]]
SodiumThiosulphate 硫代硫酸鈉(NaS2SO3)
[[category:H]]
HydrogenPeroxide 過氧化氫(H2O2)
[[category:O]]
OrthophosphoricAcid 正磷酸
[[category:M]]
Methyl-red 甲基紅
[[category:E]]
Ebullioscope(Ebullimeter) 酒精計
[[category:T]]
Thermometer 溫度計
[[category:P]]
Pycnometer 比重瓶
[[category:F]]
FormicAcid 甲酸(蟻酸)
[[category:S]]
SodiumFormate 甲酸鈉
[[category:b]]
BromophenolBlue 溴酚藍
[[category:a]]
AgarPlating 瓊脂平板培養基
[[category:c]]
ChocolateAgar 巧克力瓊脂
[[category:c]]
CornMealAgar 玉米粉瓊脂
[[category:E]]
EggAlbuminAgar 卵蛋白瓊脂
[[category:G]]
GlycerinAgar 甘油瓊脂
[[category:M]]
MaltAgar 麥芽汁瓊脂(培養基)
[[category:N]]
NutrientAgar 營養瓊脂#p#分頁標題#e#
[[category:P]]
PlainAgar 普通瓊脂
[[category:S]]
StarchAgar 淀粉瓊脂
[[category:P]]
Potato-dextroseAgar(P.D.A) 土豆-葡萄糖培養基
[[category:a]]
Autoclave 高壓鍋,滅菌鍋
[[category:P]]
PetriDishes 滅菌盤
[[category:L]]
Low-magnificationMicroscope 低倍顯微鏡
[[category:M]]
Micro-loop 接種環
[[category:M]]
Micro-needle 接種針
[[category:a]]
AlcoholLamp 酒精燈
第十六部分葡萄酒病害
[[category:c]]
CopperCasse 銅破敗病
[[category:F]]
FerricCasse 鐵破敗病
[[category:P]]
ProteinicCasse 蛋白質破敗病
[[category:b]]
BlueCasse 藍色破敗病
[[category:W]]
WhiteCasse 白色破敗病
[[category:O]]
OxidasicCasse 氧化酶破敗病
[[category:M]]
MicobialDisease 細菌病害
[[category:M]]
ManniticDisease 甘露醇病