葡萄酒术语 - T

spring

Tart. Term applied to wine with high acidity made from grapes not completely rip.

Taste of lees. Unpleasant taste acquired by wines kept for too long on their lees.

Tastevin, tasting cup. A small shallow cup usually of silver used by a wine waiter for tasting wine.

Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.

Tasting glasses. Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.

Thin. Term applied to a wine deficient in alcohol, extract and colour, which lacks of body.

Turbid, cloudy. Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.

spring

酸的、尖酸的：用于描述以未完全成熟的果实酿制出的高酸度的葡萄酒。

酒渣味：由于葡萄酒与酒渣接触时间过长而带上的令人不快的味道。

不透明品尝杯：伺酒师用于品尝葡萄酒的小而浅的酒杯，通常为银制。

品尝：通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。

品尝杯、玻璃品尝杯：特殊形状的玻璃酒杯，使品尝者可以更好地欣赏葡萄酒的风味，专门用于品酒。

单薄的：用于描述缺乏酒精含量、提取物和颜色，缺乏体量的葡萄酒。

浑浊的：用于描述存在大量的胶状物或悬浮颗粒而显得不澄清的葡萄酒。