葡萄酒的感官评价常用术语(I-M)

Lactic Acid: A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑（不尖锐）的酸。这种酸也存在于牛奶中。

Lanolin: Tasting term used to describe a wet-wool aroma or taste. Particularly associated with the Semillon grape.
羊毛脂味：品尝术语，用于描述湿羊毛气味或味道。尤其与赛美容葡萄联系在一起。

Leafy: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.
叶子般的：形容轻微的草本植物的性质令人想起叶子。可以是正面的也可以是负面的，取决于它是增加了还是降低了葡萄酒的风味。

Lean: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.
贫乏的：一个非必要的评价术语，用于形容葡萄酒被酿成一种简朴的风格。当用作一个批评术语时，指葡萄酒缺乏果味。

Leathery: The scent of old leather club chairs, most frequently associated with older red wines.
皮革（味）的：俱乐部椅子的旧皮革味，通常与较老的红葡萄酒联系在一起。

Legs: Tasting term used to describe the pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled. 'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.
挂杯、酒腿、酒泪：品尝术语，用来描述葡萄酒在酒杯内经过旋转后流淌下来的样子。“好”的或者持久的挂杯预示高粘度，有时也与高酒精度相联系。

Length: Tasting term used to indicate the duration of the aftertaste, once a wine has been swallowed. Good length is a sign of a high-quality wine.
长度、持久性：品尝术语，用来指吞下葡萄酒后回味的持续时间。好的长度是高质量葡萄酒的一种标志。

Light: Tasting term used to indicate a wine pale in colour or lacking in body or mouthfeel.
轻盈的：品尝术语，用于指葡萄酒的颜色淡或者缺少酒体或口感。

Limpid: Clear. Term applied to a wine free from suspended mater.
清澈的、澄清的：用于描述没有悬浮物质的葡萄酒。

Lingering: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.
逗留：用于形容风味以及葡萄酒在品尝后其滋味的持久性。当回味在口腔中保持了好几秒，即被称作逗留。

Lively: Describes wines that are fresh and fruity, bright and vivacious.
活泼的：形容葡萄酒新鲜且具有果味，明亮且活泼。

Long: Tasting term used to indicate a wine with a persistent aftertaste. See also length.
长的、持久的：品尝术语，用来指葡萄酒有持久稳固的回味。也可参考长度length。

Luscious (or Lush): Describes wines that are soft, viscous, fleshy and round; more often associated with sweet white wines than rich red wines.
甘美的（或味美的）：形容柔软，粘稠，丰满圆润的葡萄酒；与丰富的红葡萄酒比起来更常用于甜白葡萄酒。

Maderized: Tasting term used to indicate a wine that has become over-mature, oxidised, and with a cooked taste.
过熟的：品尝术语，用于指示葡萄酒变得过于成熟，被氧化和有煮熟味。

Malic Acid: A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples. Converted to smoother lactic acid during malolactic fermentation.
苹果酸：在葡萄以及青苹果里面发现的一种尖锐，辛辣的酸。较不成熟的葡萄或生长在气候较冷的地方的葡萄会有高含量的苹果酸；所酿成的葡萄酒通常含有令人想起青苹果的芳香和滋味。在苹果乳酸发酵期间会转化为更圆滑的乳酸。

Masculine: Describes wines with more masculine qualities: firmness, power and strength. See also feminine.
阳刚的：形容葡萄酒具有更阳刚的性质：坚定、强劲有力。同时也参考“阴柔的”。

Mature: Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.
成熟的：品尝术语，指葡萄酒经过充分的陈酿而达到最佳的饮用状态。

Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
肉（味）的：形容红葡萄酒展现出大量的浓郁度以及一个耐嚼的性质。甚至还会有煮熟的肉味。

Mellow: The smoothness which quality wines acquire with age. Often associated with richness in extract and glycerine.
圆熟：优质葡萄酒经多年陈酿而获得的平顺品质。常伴随着萃取物丰富和高甘油含量而存在。

Meniscus: The thin rim at the edge where the wine meets the glass.
新月：葡萄酒和酒杯接触边缘所形成的淡薄的边。

Mercaptans: An unpleasant, rubbery smell of old sulfur; encountered mainly in very old white wines.
硫醇：老硫磺所散发出来的令人不舒服的，如橡胶般的气味，主要出现在非常老的白葡萄酒里面。

Meritage: California vintners invented this term for their Bordeaux-style red and white blended wines. The grapes approved to use this term are the classic Bordeaux varieties: for reds, they are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon Blanc and Sémillon.
有助陈年：加州葡萄酒商为其波尔多风格的红混酿葡萄酒和白混酿葡萄酒创造的术语。被认可用于该术语的经典波尔多品种：红葡萄品种，它们分别是赤霞珠、梅乐、品丽珠、比特福多和玛碧；白葡萄品种，长相思和赛美容。

Metallic flavor: Unpleasant flavor of some wines heavily contaminated with metals.
金属味：当一些葡萄酒被金属严重污染时所带有的令人不快的风味。

Mouldy taste: musty taste. Flavor imparted to a wine by mouldy grapes or storage in mouldy casks.
霉味：由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。

Mousiness: Disagreeable flavor and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人联想起老鼠味的恶劣气味，是由细菌侵袭葡萄所产生的。

Mousse: French for the frothy head that forms at the surface of sparkling wine.
慕丝：法语用于形容在起泡酒表面形成的泡沫顶部。

Mouthfeel: Describing the sensation of wine in the mouth. Most descriptors are related to texture; for example, silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannin can be rough and sugar can be thick or cloying.
口感：形容葡萄酒在口中形成的感觉。大多数与质地相关；如，柔滑、圆滑、柔软和粗糙。口感受到葡萄酒成份的影响，如酸度可能会产生尖锐的感觉，酒精可能会产生热辣的感觉，单宁可能会产生粗糙的感觉以及糖可能会产生浓稠或反胃的感觉。

Murky: More than deeply colored; lacking brightness, turbid and sometimes a bit swampy. Mainly a fault of red wines.
黑暗的：比深色更浓；缺乏亮度，混浊且有时显得有点如沼泽般松软。主要是出现在红葡萄酒中的缺点。

Musky: Tasting term used to indicate a floral, perfumed aroma, typical of aromatic grapes of the Muscat family.
麝香味的：品尝术语，用来指花香、香水味，麝香族葡萄典型的葡萄香味。

Musty: Tasting term used to indicate a stale, unpleasant aroma.
霉味的：品尝术语，用于指陈腐的、使人不愉快的气味。