A beIow average w'ine containing noticeabIe deficiencies. such as excesslve acidity and tannin. an absence of flavor, or poseibly dirty aromas or fIavors.
低于一般水平的葡萄酒。具有较明显的缺陷。比如：酸过多。劣质的单宁种类和数量过多。风味口感匮乏。香气不足。
The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character.
碳浸渍效果是给软化葡萄酒(宁少、酸度)以更加果味(有时引述辣，例如肉桂)性格。
To make a good wine requires a balance between sugar, acidity, tannin and alcohol.
酿制出好的葡萄酒需要掌握一种介于甜、酸、单宁酸以及酒精的平衡。
Ideally, the tannin is well integrated and in balance with the fruit and acidity.
理想的单宁应该是完美结合且有着平衡酒中果香和酸度的作用。
Tannin structure, stability, and overall balance, harmonious acidity.
单宁结构稳定，总体平衡，酸度融洽。
ABSTRACT: Sparkling wines pair so well with foods because they lack tannin and have high acidity. Here are 4 classic dishes that work wonders with a bottle of bubbly.
摘要：起泡酒一般酸度较高、几乎不含单宁，非常适合与美食搭配。新的一年来临，本文介绍4种常见起泡酒与佳肴的搭配。
The body -wine is full and the taste is softness, the strength tannin and a little sweet taste, but it's appropriate to the acidity.
酒体饱满，酒质柔和，单宁强劲，有点微甜，但与酸度融合的恰到好处。
ABSTRACT: as everyone knows, besides tannin, acidity, aromas and sweetness, alcohol is another crucial factor that influences the quality of wine.
摘要：众所周知，影响葡萄酒品质的因素除了单宁、酸、风味、甜度等外，还有一个重要因素就是酒精。
Medium bodied, with soft fruit flavors and some light tannin and a little acidity on the finish giving a nice freshness.
酒体适中，水果口感柔和，伴有淡淡的单宁和微酸，回味清新。
The tannin and acidity of wine can scrape off the fat and proteins of cheese from the tongue.
酒中的单宁和酸可以去除奶酪在舌头上留下的脂肪和蛋白质。
ABSTRACT: Sparkling wines pair so well with foods because they lack tannin and have high acidity.
摘要：起泡酒一般酸度较高、几乎不含单宁，非常适合与美食搭配。
Some types have high sugar content and moderate acidity. Although with high phenol and tannin, some of them are close to the cultivated species. Their colours consist of white, rose and red.
有许多高糖适酸类型，其单宁、总酚普遍偏高，但仍存在一些接近于栽培种的类型，其颜色有白、桃红、红等。
Some types have high sugar content and moderate acidity. Although with high phenol and tannin, some of them are close to the cultivated species. Their colours consist of white, rose and red.
有许多高糖适酸类型，其单宁、总酚普遍偏高，但仍存在一些接近于栽培种的类型，其颜色有白、桃红、红等。
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