葡萄酒的感官评价常用术语(D-E)

Deep: Tasting term used to indicate a wine with intense color (and/or flavor).
深厚的：品尝术语，用来指葡萄酒有着强烈的颜色（或风味）。

Delicate: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling.
精雅的：用于形容具有很好风味的轻度到中等酒体的葡萄酒。这是黑品诺或雷司令葡萄酒中一种渴望得到的性质。

Dense: Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.
浓厚的：形容一款酒在嗅觉和味觉上具有浓郁的果香（芳香）味。这是好的年轻葡萄酒的标志。

Depth: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.
深度：形容葡萄酒中风味的复杂度和浓郁度，如一款具有出色或非比寻常深度的葡萄酒。与“浅薄”相对。

Developed: Tasting term indicating a wine with some aged character and maturity.
已发展的：品尝术语，指一款葡萄酒有着陈年的特性且成熟。

Dirty: Tasting term used to indicate a wine with an unattractive smell, often caused by hydrogen sulphide.
肮脏的：品尝术语，用于指有着不愉快的味道，通常是由硫化氢所致。

Disjointed: Describes wine with components that are not well-knit, harmonious or balanced. The timing of the components may be off; upon tasting, a disjointed wine might first reveal big fruit, followed by a blast of screeching acidity and finishing off with a dose of tannins.
脱节的：形容葡萄酒的成分结合不紧密，和谐或平衡。成分可能会适时消失，在品尝的时候，一款脱节的葡萄酒可能首先展现出大量的果味，接着是一股尖锐的酸度且收尾时带到一定量的单宁。

Dry: Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry.
干的：品尝术语，用来指酒中没有明显的的甜味。很多葡萄酒含有少量残余糖分，但尝起来仍然是干的。

Drying Out: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.
过干：葡萄酒失去果味（或者甜酒失去甜味），以致酸，酒精或单宁在味觉上过于突出。处于这一阶段的葡萄酒将无法得到改善。

Dull: Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material.
暗淡的，沉滞的：葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。
Dumb: Describes a phase young wines undergo when their flavors and aromas are undeveloped. A synonym of closed.
晦哑的：形容年轻葡萄酒处于滋味或芳香还没发展出来的阶段。与“封闭的”同义。

Early Harvest: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness.
早收的：指一款由早收的葡萄所酿成的葡萄酒，在酒精含量或甜度方面通常会比一般的葡萄酒低。

Earthy: Describes wines with aromas or flavors of soil or earth. In small amounts the aromas or flavors can add complexity and be positive characteristics, but become negative as the intensity increases. Frequently associated with Pinot Noir.
土味的：形容葡萄酒带有土壤或泥土的芳香和滋味。量少的时候能够增加葡萄酒的复杂性且是正面特征，但随着强度的增加则会变成负面的。常常与黑品诺联系在一起。

Elegant: Used to describe wines of grace, balance and beauty.
优雅：用于形容葡萄酒的优雅，均衡且美好。

Empty: Similar to hollow; devoid of flavor and interest.
空的：近似于“空虚的”，缺乏（全无）风味或能够吸引人的东西。

Esters: The fragrant chemical compounds responsible for the aromas and flavors; found in food and wine.
酯：形成芳香和滋味的芳香化学成分；出现在食物和葡萄酒里面。

Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect.
乙酸乙酯：一种美好的酸味，经常伴随着醋酸一起出现。或多或少地存在于所有葡萄酒中，适量就会产生正面效应。但是当它过强，闻起来像指甲油味时则是一个缺点。

Extract: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although high extract wine can also be highly tannic.
萃取：葡萄酒里面浓缩果味的丰富度和深度。通常是一个好的性质，然而高萃取的葡萄酒同时也会显得单宁过强。