（WSET level 2）葡萄酒品酒的系统方法之---香气篇
2011-03-16 23:14阅读：
Aroma and Flavor Characteristics
葡萄酒香气轮盘：
Fruit/水果味
Citurs: grapefruit lemon, lime
Green fruit: apple(green/ ripe),gooseberry, pear
Stone fruit:apricot, peach
Red fruit: raspberry, red cherry, plum, redcurrant,
strawberry
Black fruit: blackberry, black cherry, black
currant
Tropical fruit: banana, kiwi, lychee, mango, melon, passion
fruit, pineapple
Dried fruit: fi g, prune, raisin, sultana
柑橘属：葡萄柚柠檬，酸橙
绿色水果：苹果（绿色/成熟），猕猴桃，梨
石果：杏，桃
红色水果：覆盆子，红樱桃，李子，红醋栗，草莓
黑色水果：黑莓，黑樱桃，黑醋栗
热带水果：香蕉，猕猴桃，荔枝，芒果，甜瓜，百香果，菠萝
干果：无花果，李子，葡萄干，苏丹娜
Floral/花香
Blossom: elderflower, orange
Flowers: perfume, rose, violet
花骨朵：接骨木花，橙色
鲜花：香水，玫瑰，紫罗兰
Spice/香料
Sweet: cinnamon, cloves, ginger, nutmeg, vanilla
Pungent: black pepper, white pepper, liquorice,
juniper
甜：桂皮，丁香，生姜，肉豆蔻，香草
辛辣：黑胡椒，白胡椒，甘草，杜松
Vegetal/植物
Fresh: asparagus, green bell pepper, mushroom, black
oliver
Cooked: cabbage, tinned vegetables ( asparagus， artichoke，
peas）
Herbaceous： eucalyptus, grass, hay, mint, blackcurrant leaf,
wet leaves
Kernel: almond, coconut, hazelnut, walnut, chocolate,
coffee
Oak: cedar, medicinal, resinous, smoke, vanilla,
tobacco
新鲜：芦笋，绿柿子椒，香菇，黑奥利弗
熟：白菜，罐头蔬菜（芦笋，朝鲜蓟，豌豆）
草本：桉树，草，干草，薄荷，黑加仑叶，湿叶子
内核：杏仁，椰子，榛子，核桃，巧克力，咖啡
橡木：雪松，药用，树脂，烟雾，香草，烟草
Other:/其他
Animal: leather, wet wool, meaty
Autolytic: yeast, biscuit, bread, toast
Dairy: butter, cheese, cream, yoghurt
Mineral: earth, petrol, rubber, tar,
stony/steely
Ripeness: Caramel, candy, honey, jam, marmalade, treacle,
cooked, baked, stewed
动物：皮革，湿羊毛，肉
自溶：酵母，饼干，面包，烤面包
奶制品：黄油，奶酪，奶油，乳酪
矿石：地球，汽油，橡胶，焦油，石/钢铁般
成熟：焦糖，糖果，蜂蜜，果酱，果酱，糖浆，煮，烤，炖
