本文目錄
喝白酒的滋味怎麼形容
喝白酒的滋味是一種複雜而豐富的感官體驗，它不僅僅是一種味覺的享受，更是一種文化的傳承和情感的寄托。
首先，從味覺上來說，白酒的滋味可以分為甜、酸、苦、辣、鹹五種基本味道。甜是白酒的基礎味道，它來自于酒中的糖分，給人一種舒适和愉悅的感覺。酸則來自于酒中的酸性物質，它能夠增加酒的活潑感，使人感到清爽。苦是白酒中不可避免的味道，它來自于酒中的單甯等物質，能夠增加酒的深度和層次感。辣是白酒的特色味道，它來自于酒中的酒精，能夠刺激人的感官，使人感到興奮。鹹則是白酒的輔助味道，它來自于酒中的礦物質，能夠增加酒的口感和豐富度。
其次，從嗅覺上來說，白酒的滋味也有着豐富的表現。酒香是白酒的靈魂，它包括花香、果香、木香、草香、土香等多種香味，每一種香味都能夠給人帶來不同的感官體驗。花香清新淡雅，果香甜美濃郁，木香深沉穩重，草香清新自然，土香厚重樸實，這些香味交織在一起，構成了白酒獨特的香氣。
再者，從情感上來說，喝白酒的滋味更是一種情感的寄托和表達。在中國，白酒不僅僅是一種飲品，更是一種文化的象征和情感的載體。人們在飲酒的過程中，不僅僅是在品味酒的味道，更是在品味生活的情感。無論是喜悅、悲傷、憤怒、恐懼，還是期待、失望、希望、絕望，都可以通過飲酒來表達和釋放。因此，喝白酒的滋味，也是一種情感的滋味。
總的來說，喝白酒的滋味是一種複雜的感官體驗，它包括味覺、嗅覺和情感等多個方面。這種滋味不僅僅是一種物理的感受，更是一種精神的享受和文化的體驗。隻有通過細細品味，才能真正理解和感受到白酒的滋味。
為什麼一些人喜歡酒後微醉的感覺
一些人喜歡酒後微醉的感覺是因為酒後微醉會讓人感到特别的舒服，有種神仙的味道，精神特别的放松，心情特别興奮那種微醉的感覺，隻有真正喝酒的人才能感覺得到，難以用語言來形容那種飄飄然的滋味。
酒後飄然的感覺，讓人忘卻周遭的紛繞。喝酒其實也是人間一緻美緻樂之事，酒喝到一定境界，就能體會到喝酒的感覺真好。
喝酒不一定是要澆愁，喝酒不一定是非要應酬，喝酒需要的情調，那種惬意，和酒後微醉的感覺。
喝酒後酒精刺激會讓精神和頭腦産生興奮之感，然後全身飄乎乎，說話比較直爽，精神亢奮頭腦蒙蒙的拍胸部稱英雄。
有些人喜歡酒後畏罪的感覺是喝酒喝到微醺的狀态，那種朦朦胧胧的意境和撲溯迷離的覺醒，讓人仿佛達到反璞歸真的超然。這時候感覺真好，還沒醉到一塌糊塗，什麼都可以控制。
有點酒精助興，又可以乘興發揮。去唱歌，總是能超常飚上去。去聊天，可以言無不盡。要是獨處，想哭便哭，想笑就笑，不用擔心什麼。
總之，酒後微醉的感覺是酒喝得恰到好處，既可以适度地放縱自己，又不至于徹底失态。
葡萄酒的味道應該怎麼形容
比較長，而且超級全。中英雙語版
以下術語隻列出了一部分，按英文字母（a～z）排列：
A
Acetic Term applied to wines which have undergone acetification and to the odour of such wines.
醋酸的：用于描述發生醋酸化的葡萄酒，以及此類葡萄酒所散發出的氣味。
Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用于描述含有過量酸的葡萄酒，通常是因為原料葡萄沒有完全成熟。
After taste. Tate left in the mouth by wines after they have been tasted.
後味：品嘗後葡萄酒留在口中的味道和感覺。
Agreable. Pleasant character of a well-balanced wine.
惬意的：一款平衡良好的葡萄酒所包含的宜人特征。
Amber. Colour of a wine resembling that of amber.
琥珀色：葡萄酒所具有的類似琥珀的顔色。
Astringent. The characteristic flavour of wines which produces an unpleasant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.
澀的、收斂性的：葡萄酒中乙酸乙酯含量過高時的典型特征，給口腔帶來一種不适的化學刺激感。
Aroma. The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma(bouquet) develops during maturation and aging.
香氣、果香：葡萄酒的氣味。基本的香氣來自葡萄果實，次級香氣來自發酵過程，而第三層香氣（酒香）在葡萄酒的成熟與陳釀過程中發育。
Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.
果香的：用于描述蘊含着極顯著果香的葡萄酒，這些葡萄通常是以果香濃郁的葡萄如各種玫瑰香型的葡萄釀制。
B
Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.
盲品：不事先告訴品嘗者葡萄酒來源及身份的品嘗。
Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, in particular, to certain polyphenols.
苦的：一種引起口腔持久苦感的不适味道，特别由多酚等物質引起。
Body. The character imparted to a wine which is rich in dry extract, vinous and complete.
酒體：提取物豐富、酒性飽滿、完滿的葡萄酒所具有的特征。
Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.
陳香、酒香：葡萄酒的香氣質量，尤其指高檔葡萄酒在陳釀過程中所獲得的香氣。
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，表現閃閃發亮的澄清特征。
Butyric. Rancid odour of some spoiled wines.
壞奶油味的：描述一些破敗葡萄酒所散發出的腐臭氣味。
C
Casky taste, woody 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、木頭味：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賦予葡萄酒的味道。
Cleared. Term applied to a wine which was deposited itssuspended material and become clear.
澄清過的：用于描述沉澱出其中的懸浮物質後變得澄清的葡萄酒。
Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.
烹烤味：當葡萄汁或葡萄酒在高溫下加熱，尤其是在與空氣接觸的條件下加熱時所産生的一種口感。也指來自過熟的葡萄的香氣和口感。
Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.
酒塞味：裝瓶後的葡萄酒由于酒塞低劣或發黴變質而帶上的味道。
D
Decanter: A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.
醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用于供應從原來的包裝瓶中倒出的葡萄酒，以促進對葡萄酒香氣的欣賞。
Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.
精雅的：用于描述一些優質葡萄酒的風味和果香。精雅的葡萄酒輕盈、平衡良好而柔和。
Dull. Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.
暗淡的、沉滞的：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。朦胧的：葡萄酒表現輕微的渾濁。
E
Earthy taste. Special taste resulting from the type of soil on which the grapes were grown.
泥土味：由栽培葡萄的土壤類型所賦予葡萄酒的特殊口味。
F
Fine. Term applied to wines of high quality.
細膩的：用于描述具有高品質的葡萄酒。
Flavour. Impression given by must or wine when taken into the mouth.. Includes sensations gained by the taste organs and also by the olfactory receptors.
風味：品嘗對葡萄汁或葡萄酒的總體印象。既包括味覺器官所獲得的感受，也包括嗅覺所獲得的信息。
Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.
花香的：葡萄酒尤其是年輕葡萄酒中令人聯想起花朵芬芳的香氣。
Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
燧石般的氣味：某些幹葡萄酒的典型氣味，它們以在高矽酸鹽土壤中生長的葡萄釀制。
Fragrance. Term applied to a well developed and pleasing aroma.
芬芳：用于描述發育良好而令人愉悅的果香。
Fragrant. Term applied to wines with pronounced and pleasing aroma.
芬芳的：用于描述果香顯著宜人的葡萄酒。
Fresh. Term applied to wines containing adequate but not excess acidity, which produces a refreshing pleasant sensation.
清新的：用于描述酸度充足而不過量，從而能賦予飲用者提神的舒适感的葡萄酒。
Fruity.
1)Young wine having fresh fruit-Like flavour.
2) In Australia the term is often applied to wines which are slightly to moderately sweet.
果實特征明顯的：1）具有果實般風格的年輕葡萄酒。2）在澳大利亞這個詞常用于指帶有輕微或中等甜味的葡萄酒。
Full. Term applied to a wine complete and well balanced, rich in alcohol and extract.完整的、豐滿的：用于描述平衡好，酒精含量和提取物含量都較高的葡萄酒。
G
Garnet-red. Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
石榴石紅：一些紅葡萄酒經過陳釀後所具有的典型色澤，它類似于珍貴的石榴石的顔色。
Golden colour. A yellow colour, desirable in certain white wines.
金黃色：一種黃色，是某些白葡萄酒悅人心意的顔色。
H
Hard. Term applied to wine which is poorly balanced and in which acidity predominates.
硬的、不協調的：用于描述葡萄酒的酒體平衡差，酸度居于主導地位
Harmonious. Term applied to wine which is well-balanced.
協調的：用于描述酒體平衡良好的葡萄酒。
Harsh. Term applied to wines which produce an unpleasant chemical stimulation in the mouth.
粗糙的：用于描述在口中産生不适的化學刺激感的葡萄酒。
Herbaceous. Taste of the wine from certain cultivars. Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal.
草本植物的：以某些品種的葡萄生産的葡萄酒的口味特征。乙醇或乙醛所産生的青草般的植物氣息是它的特點。
Hydrogen sulphide odour. Objectionable taste and odour due to the presence of hydrogen sulphide resulting from the reduction of sulphur or of sulphur dioxide.
硫化氫味：由于葡萄酒中的硫或二氧化硫被還原成硫化氫，而産生的一種惡劣口感和令人讨厭的氣味。
L
Light. Term applied to a wine low in alcohol, extract and colour but which may be well-balanced.
輕盈的：用于描述酒精和提取物含量較低，顔色較淺的葡萄酒，但這類葡萄酒可能擁有非常好的酒體平衡。
Limpid, clear. Term applied to a wine free from suspended matter.
清澈的、澄清的：用于描述沒有懸浮物質的葡萄酒。
Lively. Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a brilliant colour.
充滿活力的：用于描述酸度中等、貯藏性能優良的清新型葡萄酒。葡萄酒色澤靈動閃亮。
M
Mellow. The smoothness which quality wines acquire with age.Often associated with richness in extract and glycerine.
圓熟：優質葡萄酒經多年陳釀而獲得的平順品質，經常伴随着提取物豐富和甘油含量高而存在。
Metallic flavour. Unpleasant flavour 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. Flavour imparted to a wine by mouldy grapes or storage in mouldy casks.
黴味：由于葡萄發黴或貯存在發黴的酒桶中而使葡萄酒帶上的不良風味。
Mousiness. Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人聯想起老鼠味的惡劣氣味，是由細菌侵染葡萄酒造成的。
N
Nose. The bouquet and aroma of a wine. A wine has a good nose when it is well developed.
香氣：葡萄酒中酒香和果香的統稱。當葡萄酒發育良好時具有良好的香氣。
O
Orange tint. Colour of certain white wines, which appear somewhat orange by reflected light.
橙色色調：白葡萄酒由于反射陽而呈現某種橙色的韻彩。
P
Pale rose. Light tawny colour which some red wines acquire on oxidation
洋蔥皮色：一些紅葡萄酒在氧化過程中所産生的淺茶色。
Pale wine. A red wine of a pale colour, almost rose.
淡色葡萄酒：顔色淺淡近乎桃紅葡萄酒色的紅葡萄酒。
Pasty, doughy. Term applied to some very heavily coloured wines rich in dry extract.漿狀的、糊狀的：用于描述某些顔色非常濃郁，富含幹提取物的葡萄酒。
Pharmaceutical taste. Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals.
藥味：當葡萄貯藏在有味的化學物質附近時，有時會帶上的一種令人不快的雜味。
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。
Putrid. Term applied to a wine having a foul nauseating odour of organic decomposition.
腐爛的：用于描述發出令人作嘔的有機物質腐朽味的葡萄酒。
R
Rancio taste. A special taste and odour resulting from oxidation and developed during the aging of certain wines. A desirable character in old tawny ports and some other fortified wines.
哈味：某些葡萄酒在陳釀過程中由于氧化而産生的一種特殊的口感和氣味。對茶色波爾圖酒以及其他一些類型的加強葡萄酒而言這種口感和氣味是人們所期待的特征。
Rich. Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine.
飽滿的，馥郁的：用于描述酒精、提取物和甘油含量高，酒體平衡極佳，口感平順的葡萄酒。
Round. The taste impression given by a supple, mellow wine which is not hard and which is full of finesse.
圓潤：柔順圓熟的葡萄酒所帶來的品嘗感受，這類葡萄酒不生硬，精妙靈巧。
Ruby. Bright red colour of certain wines. Such wines are free from brown or purple tints.
寶石紅：一些葡萄酒所擁有的亮麗的紅色，這類葡萄酒不帶有棕色或紫色的色調。
S
Salty. One of the basic tastes, mainly due to mineral salts.
鹹的：一種基本的味道，主要來自礦物鹽類。
Sensory evaluation. Examination of a wine by the sense of sights, smell and taste
感官評價：通過視覺、嗅覺和味覺評價判斷葡萄酒。
Smoke taste. The special taste of some wines, usually somewhat harsh and recalling that of smoke.
煙味、煙熏味：一些葡萄酒所具有的特殊味道，通常有些粗糙，令人聯想起煙塵。
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産生的乳酸。
Spoiled, unsound. Term applied to wine showing some evidence of spoilage.
敗壞的：用于描述表現破敗和病害迹象的葡萄酒。
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 coloured skins, containing trace amounts of anthocyanins.
染色葡萄酒：由于儲放在原先盛放紅葡萄酒的容器中而浸染了粉色色調的白葡萄酒。也指以有色葡萄品種生産的白葡萄酒，酒液中帶有極少量的果皮花色素。
Stale. Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
走味的、沉滞的：由于通風過度或受産膜酵母的侵染，葡萄酒變得缺乏香氣及新鮮爽口感。
Subtle. Tasting term applied to aroma or perfume which is fine and delicate.
精妙的：用于描述葡萄酒的香氣細膩精雅的品嘗術語。
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, smooth, soft. Term applied to wines of quality which have a fine round texture, and pleasant to drink.
柔順的、平滑的、柔軟的：用于描述結構細膩圓潤、适飲性好的優質葡萄酒。
T
Tart. Term applied to wine with high acidity made from grapes not completely rip.
酸的、尖酸的：用于描述以未完全成熟的果實釀制出的高酸度的葡萄酒。
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。
Tastevin, tasting cup. A small shallow cup usually of silver used by a wine waiter for tasting wine.
不透明品嘗杯：伺酒師用于品嘗葡萄酒的小而淺的酒杯，通常為銀制。
Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.
品嘗：通過味覺和嗅覺器官确定葡萄酒品質與風格的過程。
Tasting glasses. Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.
品嘗杯、玻璃品嘗杯：特殊形狀的玻璃酒杯，使品嘗者可以更好地欣賞葡萄酒的風味，專門用于品酒。
Thin. Term applied to a wine deficient in alcohol, extract and colour, which lacks of body.
單薄的：用于描述缺乏酒精含量、提取物和顔色，缺乏體量的葡萄酒。
Turbid, cloudy. Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.
渾濁的：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。
U
Unbalanced. Term applied to a wine ini 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調的葡萄酒。
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。
V
Varietal flavour, varietal character. Flavour or aroma characteristic of a particular variety of grape and which is evident in wines made from it.
品種風味、品種特征：特定葡萄品種所獨有的風格或果香特征，在以這類葡萄釀造的葡萄酒中也明顯存在。
Velvety. Term applied to fine wine which is mellow and soft as velvet.
天鵝絨般的：用于描述醇香、甘美、天鵝絨般柔和的優質葡萄酒。
Vinous.
1Term applied to a wine tasting as though it has a very high alcohol content.
2)Term applied to the basic odour and flavour of red wine.
葡萄酒的：1）指葡萄酒品嘗時仿佛具有非常高的酒精含量。2）用于描述紅葡萄酒的基本風味和香氣。
Vintage, year of vintage. The year in which a wine was made. This date appears on the labels of wines made in particularly good years and is one reason for the enhanced value of such wines.
年份、釀酒年份：生産葡萄酒的那一年。優異年份釀造的葡萄酒在标簽上有對年份的标注，是提高這些葡萄酒身價的一個原因。
Violet. Special aroma of certain wines resembling the perfume of violets.
紫羅蘭：某些葡萄酒所具有的與紫羅蘭香氣類似的特殊果香。
W
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調關系。
Wine taster. One who tastes wines to determine or compare their quality.品酒師、品酒員：品嘗葡萄酒以确定或比較其品質的人。
