葡萄酒的感官评价常用术语(R-S)

Racy: Describes a wine with pleasantly high acidity and bright flavors.
活泼的：形容一款葡萄酒具有舒适的高酸度以及欢快的风味。

Rancio: Tasting term used to describe the rather pungent smell of intentionally oxidised wines, such as wood-aged fortified wines and older vins doux naturels.
哈味：品尝术语，用来描述经故意氧化过的葡萄酒的所具有的相当刺激性味道，如用木桶陈酿的加烈葡萄酒fortified wines和较老的天然甜葡萄酒。

Raisiny: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.
葡萄干（味）的：从超熟或过熟的葡萄里得到的葡萄干的味道。在一些葡萄酒中少量的葡萄干味是令人愉快的。

Raw: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
生的：年轻且尚未发展的。是对红葡萄酒木桶样品的一个很好的描述。生的葡萄酒通常是高单宁且高酒精或高酸度。

Reduced: Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs. Before bottling this can usually be remedied by aeration of addition of copper. When it develops in bottle, vigorous aeration sometimes removes the reduced smell.
还原（味）的：品尝和酿酒术语，用于形容葡萄酒形成一种不好闻的气味，令人想起臭鸡蛋的味道。装瓶之前可以通过通风和加入铜粉来进行补救。当这种作用发生在瓶中，长时间的通风有时可以除去其还原气味。

Residual sugar: Sugar remaining in a wine after fermentation and once it is ready for bottling. The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar. Adds sweetness and body.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。残余糖分的水平将决定葡萄酒是否属于干型、半干型、甜型等，但即使是最干的葡萄酒也含少量的糖分。增加葡萄酒的甜度和酒体。

Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.
丰富的：葡萄酒具有大量丰富令人愉悦的滋味，通常是自然的甜美和丰满，就被形容为丰富。在干型葡萄酒中，丰富度通常是由高酒精和高甘油含量，复杂的风味以及一个带有橡木般的香草特征形成的。当甜葡萄酒的甜度具有果味，成熟的风味作为后盾也可称为丰富。

Robust: Means full-bodied, intense and vigorous, perhaps a bit overblown.
精力充沛的：意指浓郁，强烈且有力的，可能有点过盛的。

Rough: Describes the drying, furry mouthfeel associated with higher levels of tannins and course tannins.
粗糙的：形容伴随着高含量的单宁以及粗糙单宁所产生的如烘干，毛茸茸般的感觉。

Round: Describes a texture that is smooth, not coarse or tannic.
圆润：形容质地平滑，不粗糙或单宁不明显。

Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.
粗朴的：形容用旧法酿制的葡萄酒或葡萄酒尝起来像是在较早的时代酿制的。在需要陈酿的特色葡萄酒中这是肯定的性质。而当用于形容一款应该是新鲜且果味的年轻、简朴的葡萄酒时则是一个否定的性质。

Salty: One of the basic tastes. Mainly due to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。

Sediment: As red wines age, color pigments and tannins bond together and fall out of solution, producing natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine’s mouthfeel. Sediment is most frequently found in older (10+ years) darker red wines, which typically have more color pigments and tannins such as Cabernet Sauvignon, Bordeaux and Port. Rarely will lighter reds like Pinot Noir throw sediment.
沉淀物：随着红葡萄酒的陈年，色素和单宁结合在一起且不再溶解，产生了一种天然的沉淀物。虽然沉淀物无害，但尝起来有苦味且对葡萄酒的口感形成不利的影响。沉淀物通常在具有特别多的色素和单宁的较老（10年以上）较深色的葡萄酒里出现，如赤霞珠葡萄酒，波尔多葡萄酒和砵酒Port。较清淡的葡萄酒如黑品诺则很少会为沉淀物感到苦恼。

Sharp: Tasting term used to indicate an acidic or bitter taste. Usually uncomplimentary.
尖锐的：品尝术语，用来指酸或者苦的味道。通常作为贬义词语使用。

Short: Tasting term used to indicate a wine with little aftertaste. See also length.
短暂的：品尝术语，用于形容一款余味短暂的葡萄酒。参考长度‘length’

Silky: Tasting term used to indicate a voluptuous, smooth texture in the mouth.
柔滑的（丝滑的）：品尝术语，用来指在口中一种艳丽的、细腻的质感。

Smoke, Smoky: Tasting term used to indicate the smell of wood smoke on the nose. Desirable if it is not overpowering.
烟味，烟熏味的：品尝术语，用来指鼻子中闻到的木材的烟味。这种味道如果没有过量的话是合意的。

Soft: Tasting term, usually complimentary, indicating a wine with a mellow, unaggressive character. Also used to qualify fruit and tannin.
柔软的：品尝术语，通常是称赞的，指葡萄酒有甘醇、平和的特征。也用来修饰果味和单宁。

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：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Spicy: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper. Red Zinfandel and Côte du Rhone often described as spicy.
香料（味）的：一个用于大多葡萄酒的形容词，指出现香料的风味，如茴芹、桂皮、丁香、薄荷和胡椒粉。仙粉黛红葡萄酒以及隆河谷葡萄酒通常被形容为具有香料味的。

Spoiled, unsound: Term applied to wine showing some evidence of spoilage.
败坏的：用于描述表现破败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 colored skins, containing trace amounts of anthocyanins.
染色葡萄酒：由于储放在原来盛放红葡萄酒的容器中而浸染了粉红色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒，酒液中带有极少量的果皮花色素。

Stale: Wines that have lost their fresh, youthful qualities are called stale. Opposite of fresh.
陈腐的、走味的：失去其新鲜，年轻性质的葡萄酒就叫做陈腐。与新鲜相对。

Stalky or Stemmy: Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of underripe grapes .
似茎（味）的：形容来自与葡萄茎过长时间接触或使用不够成熟的葡萄所产生的一种使人不愉快的生涩的感觉。

Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure."
结构：葡萄酒中各种成分如酸、单宁、甘油、酒精和酒体相互作用的结果，它关系到葡萄酒的质地和口感。通常在前面带一个修饰语，如“坚实的结构”或“缺乏结构”。

Subtle: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.
精妙的：形容精致的葡萄酒带有精细感，或指朴素而非丰盛明显的风味。一个肯定的特征。

Sulphur taste: Taste of wine containing excess of SO2.
硫味、二氧化硫味：当葡萄酒中含有超量的二氧化硫时所具有的气味。

Supple: Tasting term indicating a soft, easy-drinking wine, with no sharp or bitter flavours.
柔顺的：品尝术语，指柔软的、易饮的葡萄酒，没有尖锐的或苦的味道。

Sweaty: Tasting term used to indicate a pungent, leathery aroma. Some tasters like this in New World Shiraz, for example, but others regard it as a fault.
汗味的：品尝术语，用来指刺激性的、像皮革的味道。一些品酒师喜欢新世界切拉子Shiraz葡萄酒中的这种风味，但其他人则认为这是一种不正常的味道。

Sweet: Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness.
甜味：品尝术语，用来指葡萄酒有着明显的残余糖分含量，又或者可能指一款给人甜美印象的，带有丰富成熟果香的干葡萄酒。