意大利侍酒師協(xié)會葡萄酒品鑒評價體系及術(shù)語表(2)

二、嗅覺檢測 Olfactory Examination

I. 濃郁度Intensity

1. 缺乏lacking

2. 幾乎不濃郁barely intense

3. 中等濃郁moderately intense

4. 濃郁intense

5. 很濃郁very intense

II. 復(fù)雜度Complexity

1. 缺乏lacking

2. 幾乎不復(fù)雜barely complex

3. 中等復(fù)雜moderately complex

4. 復(fù)雜complex

5. 豐富ample

III. 質(zhì)量Quality

1. 粗糙coarse

2. 幾乎不精致barely fine

3. 中等精致moderately fine

4. 精致fine

5. 卓越excellent

IV. 描述 Description :

芬芳的Aromatic(主要指芳香型葡萄的香氣)，發(fā)酵香Fermentation aromas，花香調(diào)floral，果香調(diào)fruity，馥郁的fragrant(主要指新酒清新、活躍的香氣，或者指起泡酒和帶酒泥陳釀白葡萄的新鮮面包、酵母氣息)，草本的herbaceous，礦物質(zhì)的mineral，香料的spicy，烘烤的toasted，飄逸的ethereal(主要指蠟、碘、塑料、釉質(zhì)和肥皂等物質(zhì)的氣息)

三、味覺-嗅覺檢測 Taste-Olfactory Examination

I. 柔和度softness

1. 糖分sugars: 干dry/ 半干off dry/ 中等甜medium sweet / 甜sweet / 膩cloying

2. 酒精alcohols: 輕light/ 幾乎不溫?zé)醔arely warm/ 中等溫?zé)醡oderately warm/ 灼熱warm/ 酒精味alcoholic

3. 多元醇Polyalcohols: 尖銳sharp/ 幾乎不醇和barely smooth / 中等醇和moderately smooth / 醇和順滑smooth / 天鵝絨般順滑velvety

II. 硬朗度Hardness

1. 酸Acids： 平淡flat /幾乎不清新barely fresh /中等清新moderate fresh /清新fresh /酸acidic

2. 單寧Tannins：松弛flabby /幾乎沒有單寧barely tannic /單寧感中等moderately tannic /單寧感強(qiáng)tannic /澀，收斂感強(qiáng)烈astringent

3. 礦物味Minerality： 無味的tasteless /幾乎沒有礦物質(zhì)感barely mineral /中等礦物質(zhì)感moderately mineral /礦物質(zhì)感強(qiáng)mineral /咸味濃salty

III. 結(jié)構(gòu)Structure

輕light-中等酒體medium bodied-豐滿酒體full bodied-酒體結(jié)實robust-酒體重heavy

IV. 平衡度Balance

幾乎不平衡barely balanced-中等平衡度moderately balanced-平衡balanced

V. 濃郁度Intensity

缺乏濃郁度lacking / 幾乎不濃郁barely intense / 濃郁度中等moderately intense / 濃郁intense / 非常濃郁very intense

VI. 持久度Length

持續(xù)時間短short / 幾乎不持久barely long / 中等持久moderately long / 持久度長long /非常長very long

VII. 質(zhì)量Quality

差poor / 可接受的acceptable / 好good / 很好very good / 出眾outstanding

四、演進(jìn)狀態(tài) State of Evolution

不成熟immature -年輕young -適合飲用ready -成熟mature -過于成熟over mature

五、和諧度 Harmony

幾乎不和諧barely harmonious -中等和諧moderately harmonious -和諧harmonious