葡萄酒基础知识中英文.pptVIP

红酒博 4. 常见葡萄品种 Grape Varieties 其他常见红葡萄品种：Other red grapes varieties 佳美： 中等石榴红， 低单宁， 轻酒体， 花香， 糖果，泡泡堂， 巧克力， 搭配干香肠， 火腿， 鸡肝酱 Gamay: medium garnet, low tannins, light body, flowers, candy, bubblegum, chocolate, pairings with dried sausage, ham and chicken liver pates 葡萄酒基础知识中英文全文共48页，当前为第32页。 红酒博 5. 葡萄酒品尝 Wine Tasting 葡萄酒基础知识中英文全文共48页，当前为第33页。 红酒博 5. 葡萄酒品尝 Wine Tasting 外观 Appearance 澄清度 Clarity Wine can be both opaque and clear 颜色的深度 Depth of Color Pale, moderate or intense 颜色 Color Straw, yellow or gold. Brown/red, ruby or purple 葡萄酒基础知识中英文全文共48页，当前为第34页。 红酒博 5. 葡萄酒品尝 Wine Tasting 色泽呈深红色，酒体浑厚的红酒 Dark and intense red color, it is a full-body red wine 酒液呈明显的砖红色，属于酒体适中的红酒 The color is brick red, a medium-body red 该酒的颜色明显较前两款更浅，属于桃红酒 The color is obviously lighter than the former two,it’s a rose one 明显的金黄色泽，是酒体浑厚的白葡萄酒 Gold yellow, a full-body white wine 酒色呈柠檬黄,典型的气泡酒(香槟) The color is lemon yellow, a typical sparkling (Champagne) 葡萄酒基础知识中英文全文共48页，当前为第35页。 红酒博 5. 葡萄酒品尝 Wine Tasting 干净 Clearness Absence of off-orders (flaws) 气味的浓度 Intensity of smell Low, medium or intense 特征 Character Fruity, floral or earthy 葡萄酒基础知识中英文全文共48页，当前为第36页。 红酒博 5. 葡萄酒品尝 Wine Tasting 葡萄酒的香味并不是单单通过鼻腔来感觉的，各种香气的分子通过口腔达到感官黏膜来感觉气味 The smell of wine is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity 葡萄酒的香气直接通过鼻孔吸入 Direct route taken by aroma molecules via the nostrils 香气分子通过口腔后端，从而人体能够感觉到 Route taken by aroma molecules via the nasopharynx 葡萄酒基础知识中英文全文共48页，当前为第37页。 红酒博 5. 葡萄酒品尝 Wine Tasting 口感 Palate 甜味 Sweetness Dry, off-dry or sweet 酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high 葡萄酒基础知识中英文全文共48页，当前为第38页。 红酒博 5. 葡萄酒品尝 Wine Tasting 单宁 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Lo