winecork英语阅读

我告诉你一个网，是翻译的，翻译什么语都得在参考资料废话不多说了你要翻译的在下一行) What are the results of an inferior "leaking" cork? "Aeration of wine by a leaking closure (cork or screw cap) does at least three things, in steps: It oxidizes and removes the SO2 (sulfur dioxide) protection from the wine, then; It oxidizes and removes the tannin, pigment and other polyphenolic protections from the wine; It oxidizes and destroys the flavor of the wine, followed closely by browning, polymerization of the oxidized pigment and other polyphenols, etc." "This completes the oxidative destruction of what would have been a perfectly preserved bottle of fine wine if the closure hadn't leaked air into the bottle. Separate from the above oxidation reactions, air, in the presence of certain bacteria, (which wine possesses), allows them to grow in the wine and ultimately form into vinegar." 3) What is the difference between "good aeration" of decanting a wine and "bad aeration" which leads to oxidation? "Average wine consumers don't understand either, but neither is very difficult. First, you need to recognize something that most people have never thought about: Everything we eat or drink is bathed in air as it passes over our taste (and nose) receptors. We are used to whatever the taste of air in food and drink is. We like it. But old wine is not like most foods that we eat or drink, at least not when the bottle is first opened. Generally old wine has been sealed up inside a bottle for many years and something changes during that time. The wine is no longer 'bathed in air' and it will taste funny at first, until we bathe it in air before drinking. We live in a world of chemistry and that is sometimes confusing. Old wine has been living in a 'reducing atmosphere' in the sealed bottle, which is the chemical opposite of aeration (an aerated atmosphere)." 4) Is aeration the same as oxidation? "No. When you aerate an old wine, you mix air into it and it becomes easier to drink and enjoy. Freshly dissolved air doesn't oxidize the wine immediately - it cannot, until it has had time to do so. The oxidation of wine by dissolved oxygen takes place slowly and you won't see the effect for several hours after aerating, maybe even overnight." "Once a wine has become oxidized, it is dead and cannot be revived because the oxygen has attacked flavor and other components of the wine and changed them into something other than wine flavor. Think of an aerated wine as simply mixed with air, where the air hasn't had time enough to attack and oxidize the wine as yet. Your job is to drink the wine while it is ae ）的结果是什么的劣势“泄漏”软木？ “曝气葡萄酒由泄漏关闭（软木或螺丝帽）并至少有三件事，在步骤： 它的氧化和清除二氧化硫（二氧化硫）保护的葡萄酒，那么，它的氧化和清除单宁，色素和其他多酚保护的葡萄酒;它氧化和破坏风味的葡萄酒，紧随其后的褐变，聚合氧化色素和其他多酚类物质等“ “这就完成了氧化破坏本来保存完好的一瓶好酒，如果关闭没有泄漏空气进入瓶中。分开上述氧化反应，空气中存在的某些细菌， （其中拥有葡萄酒） ，使他们成长中的葡萄酒，并最终形成醋。 “ 3 ）之间的区别是什么“好曝气”的迁葡萄酒和“坏曝气”导致氧化？ “平均葡萄酒消费者不明白，不过也不是非常困难的。首先，你必须认识到的东西，大多数人没有想到过：一切我们吃喝任何沐浴在空中，因为它传递了我们的品味（和鼻子）受体。我们正在使用的东西的味道，空气中的食品和饮料的。我们喜欢它。旧酒，但不是最喜欢的食物，我们吃或喝，至少不会在第一次打开一瓶。一般来说旧酒已被封存在一个瓶子多年，一些变化在这段时间。葡萄酒已不再是'沐浴在空气' ，并将在第一次有趣的味道，直到我们洗澡之前，它在空气中饮酒。我们生活在一个世界上的化学和，有时混淆。旧酒一直生活在一个'减少大气'密封瓶，这是化学对面曝气（ 1曝气氛围） 。 “ 4 ）相同曝气氧化？ “当你第一个曝气旧酒，你混用不同的空气进入，它变得更加容易的饮料和享受。新鲜溶气不氧化葡萄酒立即-它不能，直到他们有时间这样做。氧化的葡萄酒溶解氧发生缓慢，您将不会看到效果曝气后几个小时，甚至通宵。 “ “一旦发现葡萄酒已成为氧化，它已经死了，无法恢复，因为氧攻击风味和其他组成部分的葡萄酒和改变他们的不是酒的味道。想像，一个简单的加气葡萄酒与空气混合，在空气还没有足够时间进行袭击和氧化葡萄酒还。你的工作是喝葡萄酒，而这是

What is tasting? Tasting is not drinking. Although wine is made to drink and enjoy, there are also times when it has to be judged and assessed. Mastering the art of tasting is essential in order to get the most out of your wine drinking. more...Looking Examining a wine will tell you a number of things, even before you smell or taste it. Hold the glass, ideally against a white background, and take a look. Colour depends on a wine's age, its sweetness, its degree of oakiness and, of course, the grape variety from which it's made. Just looking at a plateful of delicious food increases our enjoyment and appetite - and it's the same with wine. Apart from the fact that our appetites are whetted by the anticipation of what is to come, looking can also tell us an awful lot about what we're about to put in our mouths. You should tip the glass away from you at an angle of 45 degrees and hold it against a white background - a piece of white paper is fine - to see the true colour of the wine. Perhaps the most obvious characteristic of wine is its colour. Is it white, red - or a rose? Having determined the basics, take a closer look. The colour of your white wine could range between pale straw and rich golden yellow, depending on its age, its sweetness, its degree of oakiness and, of course, the grape variety from which it was made. As a rule, lighter wines such as Sauvignon Blancs tend to be paler than heavier Chardonnays, and the gold tinge of an aged Chardonnay will be more pronounced than that of a younger one. Red wines can also be analysed in a similar way. The deeper the colour, the more concentrated the flavour. Stand a glass of Pinot Noir next to a glass of Syrah and you will easily see the difference between the two - the Pinot will be an almost transparent light ruby red, while the Syrah will verge towards a dense purpley red. A mouthful from each glass is bound to confirm the visual impression. Tilt the glass a little and take a look at the meniscus (the curved upper surface and rim) of the fluid - as a red wine ages, it will take on an amber-brown tinge, and this is most easily discernible at the rim. As you tip your glass back towards you, you may notice clear traces of liquid sticking to the side of the glass as they slide slowly back into the body of the wine - these are called tears or legs, and indicate high alcohol or residual sugar content. Finally, looking at your wine will give you advance warning of any major defects - if you find white filaments floating in your wine, reject it outright as these are almost certainly present due to unclean bottling. Smell is absolutely crucial to taste. Your nose can tell you a great deal about a wine before you even taste it so put your nose well into the glass and sniff. Does the wine have little aroma or a powerful one? What can you smell - fruits and what kind, herbs, minerals, spice, wet dog?The sense of smell and the sense of taste are so closely intertwined that one could not exist without the other. For this reason, your nose can tell you a great deal about a wine before you even taste it. A properly designed glass can help capture a wine's aromas and funnel them in the right direction. While glasses intended for use with reds tend to have a larger bowl than those made for whites, both types should taper towards the top, 'steering' the bouquet towards your nose rather than allowing it to dissipate from a large surface area. Swirl the wine in the glass so that most of its interior surface is coated in liquid as this helps to release the wine's aroma. Put your nose well into the glass and sniff. As with the colour of a wine, its perfume will vary according to its age and composition. The region where it was made can also influence its aroma, as can ageing in oak barrels. Think about the smell. Is it powerful and complex or simple and light? Does it linger or is it soon dissipated? Grape variety has a profound influence on a wine's perfume. The aroma of Sauvignon Blanc, for instance, is classically described as 'cat's pee on a gooseberry bush', Cabernet Sauvignons are often characterised as having a blackcurrant quality and Pinot Noirs have something of the barnyard about them. As a wine ages, its aroma may change - white wines often become more honeyed over the years, while young whites are often described with reference to fresh flowers, fruit or newly cut grass. A good sniff will also give you clues about a wine's condition - if it is corked it will smell musty. A whiff of burnt matches is the hallmark of a wine to which sulphur has been added as a preservative (this is quite common in cheap white wines). An oxidised wine will be given away by a rich burnt scent, similar to that of Madeira wine (an additional clue comes with looking at an oxidised wine, which usually appears brownish in colour). Be as poetic as you want in your evocation of a wine's bouquet and have confidence in your ability to judge its qualities. After all, there is no right or wrong in anyone's description of a wine - it is just a highly personal reaction to the scent released from the glass. Take a mouthful. Swish it around your mouth and between your teeth. Does the wine just have a simple flavour or does it have different flavours that change in your mouth? Is the texture light like water or does it have roundness and body? Does the wine feel sensuous, or is it harsh? Important as the senses of sight and smell are when it comes to our enjoyment of a wine, the ultimate test is its taste. Take a mouthful of the liquid and swish it around in your mouth quite vigorously. Breathe as you do so, as this helps to aerate the wine and increases its flavour. After holding the wine in your mouth for 15 to 20 seconds, spit it out - or swallow it if you're not intending to taste more than a couple of wines. Your tongue has a range of taste receptors in different places - you will taste sweetness most at the front, acidity along the sides and bitterness at the back. High acidity will make your mouth water, while tannin (which tends to be most pronounced in young red wines intended for long cellarage) will have the opposite effect. When you evaluate the wine, first take into account its complexity and weight. Again, these qualities will depend on many factors, including the grape varieties used and the age of the wine: a fine aged Bordeaux will be far denser than a young Beaujolais. Certain characteristics are associated with the various types of grape and even with the area where a wine is grown - an Australian Riesling might be described as having tropical fruit flavours, while a Riesling from Alsace would be lighter and have a more mineral/citrus quality. In Old World wines, certain grape varieties tend to be associated with particular areas. One could say with a reasonable degree of certainty that a wine made from Pinot Noir grapes probably comes from Burgundy. This is now increasingly the case in the New World as well. Marlborough in New Zealand, for example, is now concentrating white wine production on its famed Sauvignon Blancs. There is no right or wrong conclusion to be drawn about any individual wine. Describe it according to your own perception - after all, tasting is meant to encourage you to create your own frame of reference for the wines you drink. Learn about the tastes that you enjoy - and those you don't - then follow the instincts that you have developed when it comes to buying wine in a restaurant or for drinking at home. Always spit out the wine you taste - any taster who didn't would become incapable after half an hour. You should spit the wine firmly and accurately in a single jet through pursed lips. Practising at home beforehand in front of a mirror can often help.'Alcohol is ultimately stronger than anyone's constitution,' as American wine expert Jeff Morgan said. You should always spit out the wine you taste - any taster who didn't would become incapable after half an hour. Spittoons are provided at all tastings. They may take the shape of a metallic funnel, a box filled with sawdust, or any other bowl-shaped receptacle. At seated tastings, individual receptacles like ice buckets or plastic jugs are provided. You should spit the wine firmly and accurately in a single jet through pursed lips. Practising at home beforehand in front of a mirror can often help. Etiquette dictates that precedence is always given at the spittoon - you should never spit diagonally across another taster. You should also try not to address a question to a taster who is obviously concentrating on a mouthful of wine. Tasting 100 wines over three or four hours has some effect on the senses. No matter how carefully you spit, you are absorbing alcohol through your nose, your sinus and your throat. Decanter.com consultant editor Steven Spurrier, who routinely tastes 500 wines a week in the tasting season, is in no doubt of the intoxicating effect of tasting. 'I get pretty light-headed,' he says. 'I can see by the quality of my handwriting between note 1 and note 100 that it's had an effect.' If you are tasting a lot of wines, it can help to take notes. Jot down your impressions as you taste - the look, the aroma, the taste and, then, an overall impression. Is wine simple and easy drinking? Is it complex with different layers of flavour? Is it ready to drink? Does it offer good value? After you have sampled a wine with your eyes, nose and mouth, you will then be in a position to assess it. Is it simple and easy to drink or is it complex, with many different layers of flavours that will reveal themselves over time? Is it ready for drinking now or should you keep it for a while? Does it offer value for money? Most importantly, do you enjoy it? A wine that gives immediate pleasure and doesn't have any tannins that need to soften is ready to drink. If a red has a lot of tannin, then it may well need several years to soften and to show its best. A wine that feels closed or tight at the back of the palate will generally improve with time. Some young wines that taste very oaky, especially if the oak and the fruit seem separate, may just need time for these elements to marry together. One of the continuing fascinations of wine lies in determining when it will be ready to drink. The optimum moment depends upon the individual drinker - some enjoy their wines young, when the fruit is to the fore, others prefer to wait until the wine has developed the richness that is characteristic of age. Whatever your budget, getting value for money is very important. Even if a wine costs £2.49 (US$3.70), it's too expensive if it disappoints. A poor wine at £25.99 (US$39) will be much more painful. Naturally, it is difficult to disentangle value for money from reputation, but past experience and a bit of research should help you to find your way through the maze of possibilities. Fortunately, taste is very individual. We don't all like or appreciate the same things and everyone has different flavour associations. Of course, it is worth taking account of what established critics such as Oz Clarke, Malcolm Gluck, Robert Parker and Jancis Robinson say, as they taste a vast range of wines and their pronouncements carry the weight of experience. But as far as you're concerned, the most important assessment should be your own. Most wine faults come from poor winemaking or from faulty materials, especially corks. Faults vary in intensity - some lessening the potential pleasure from a bottle, others making it undrinkable. Tasters can be sensitive to corked wines, while others notice too much sulphurThere are several wine faults. Most come from poor winemaking or from defective materials, especially corks. Faults vary in intensity - some merely lessening the potential pleasure from a bottle, others making it undrinkable. Not all tasters are equally sensitive to particular faults - some notice a corked wine in seconds, while others may pick up on too much sulphur. Main faults Corked - the wine smells and tastes musty and sour. Caused by a fault in the cork whereby a chemical called TCA destroys the wine. Oxidised - a wine that has had too much contact with oxygen. It has a sherry-like smell. Oxidised white wine is curiously dark in colour for its age while red is abnormally brown for its age. All wines gradually oxidise as they get older. This is an essential part of the ageing process. However, some wines are prematurely old. This may be due to poor handling of the grapes after they have been picked, faults in the winemaking or because the cork has provided an imperfect seal. Over-sulphured - a wine that smells of burnt matches and leaves a sour taste in the back of the throat. It will often leave you with a foul headache the next morning. Sulphur dioxide is widely used as a necessary 'disinfectant' in wine-making. Many winemakers now, however, try to use as little sulphur as possible. Today sulphur levels are generally much lower than they were twenty or thirty years ago. Hydrogen-sulphide - bad egg smells that come from winemakers not paying sufficient attention during fermentation. Equally, they can occur if the wine has not been racked adequately while it matures. Unclean barrels ('barrel taint') - can give wine an unpleasant musty taste which is often very similar to a corked wine. Barrels, especially any that are empty for a while, have to be kept scrupulously clean to avoid tainting the wine. Where possible winemakers prefer to keep their barrels full with wine. Acetic acid - common to all wines. In excess it will make the wine smell and taste vinegary.

乓球运动的产生，纯属偶然。是因两个英国青年玩耍引起的。 19世纪末，一天伦敦两个青年人到一家饭馆去吃饭，在等待侍者送饭时，他们感到无聊，便信手将装雪茄的盒盖拿在手中玩，同时又将酒瓶上的软木塞也拨了下来，两人在餐桌上你来我往，相互打过来打过去，结果，他俩玩得竟入了迷，连吃饭都顾不上了。由此，这项餐桌上的游戏，很快就演变、发展成乒乓球赛，并席卷伦敦，一时形成了一股乒乓球热。 而叫做"弗利姆－弗拉姆"(Flim-Flam)，又称为"高西马"(Goossie)。 为了纪念发明国，1926年，第一届世界乒乓球锦标赛在伦敦举行。 早先人们打乒乓球时，大都喜欢在木板球拍上贴一层皮革或软木。胶皮球拍是英国人古德首先发明并使用的。 一天，古德赛完球后，在回家途中到药店买药，当药店老板将找回的零钱扔给他时，钱币落在胶皮盘子上弹了起来。古德的眼眼顿时一亮，于是向药店老板买下了胶皮盘子，安在自己的球拍上，精心改革了自己原先的球拍。 后来，古德用这块世上第一个粘上胶皮的球拍参赛，并从容地战胜了所有的对手。自此，胶皮球拍便公开问世了。 乒乓球得名的由来及其它 在运动史上，乒乓球运动可以算是一项年轻的体育运动，它只有100多年的历史，比起田径运动（两千年以上）来，它可算是名副其实的后辈。 1890年，几位驻守印度（India）的英国海军（navy）军官偶然发觉在一张不大的台子上玩网球颇为刺激。后来他们改用空心的小皮球代替弹性不大的实心球，并用木板代替了网拍，在桌子上进行这种新颖的“网球赛”，这就是table tennis得名的由来。 Table tennis出现不久，便成了一种风靡一时的热门运动。20世纪初，美国开始成套地生产乒乓球的比赛用具。最初，table tennis有其它名称，如Indoor tennis。后来，一位美国制造商以乒乓球撞击时所发出的声音创造出ping-pong这个新词，作为他制造的“乒乓球”专利注册商标。Ping-pong后来成了table tennis的另一个正式名称。当它传到中国后，人们又创造出“乒乓球”这个新的词语。 在日语里，乒乓球叫做“桌球”。乒乓球运动的很多用词是从网球变来的。打乒乓球所用的球叫ping-pong ball或table-tennis ball，乒乓球台叫ping-pong table，台面称court，中间的球网称net，支撑球网的架子叫net support。 乒乓球单人比赛一般采取三局两胜或五局三胜制，所谓“局”，英文是set。发球叫serve。 乒乓球起源于英国.欧洲人至今把乒乓球称为"桌上的网球",由此可知,乒乓球是由网球发展而来.19世纪末,欧洲盛行网球运动,但由於受到场地和天气的限制,英国有些大学生便把网球移到室内,以餐桌为球台,书作球网,用羊皮纸做球拍,在餐桌上打来打去. 20世纪初,乒乓球运动在欧洲和亚洲蓬勃开展起来.1926年,在德国柏林举行了国际乒乓球邀请赛.后被追认为第一届世界乒乓球锦标赛.同时成立了国际乒乓球联合会. 乒乓球运动的广泛开展,促使球拍和球有了很大改进.最初的球拍是块略经加工的木板.后来有人在球拍上贴一层羊皮.随著现代工业的发展,欧洲人把带有胶粒的橡皮贴在球拍上.在50年代初,日本人又发明了贴有厚海棉的球拍.最初的球是一种类似网球的橡胶球,1890年,英国运动员吉布从美国带回一些作为玩具的赛璐珞球,用於乒乓球运动. 在名目繁多的乒乓球比赛中,最负盛名的是世界乒乓球锦标赛,起初每年举行一次,1957年后改为两年举行一次. 1904年,上海一家文具店的老板王道午从日本买回10套乒乓球器材.从此,乒乓球运动传入中国. 乒乓球运动大约在十九世纪末期起源于英国，随后传到美国、欧洲中部、日本、中国及韩国等地。乒乓球运动起初被很多人视为娱乐活动，但发展至今，已成为一项世界性的主要运动之一。乒乓球运动于1988年获得奥林匹克运动会承认，正式成为比赛项目，其中包括了男子单打、女子单打、男子双打及女子双打

葡萄酒品鉴taste and examine for vintage