白酒品尝的要求有哪些呢英语翻译-白酒讯息网

The requirements for Chinese Baijiu (白酒) tasting can be summarized as follows, along with their English translations and corresponding standards:

1. Tasting Environment Requirements

Lighting: Adequate, soft lighting to observe clarity and color. Temperature should be maintained between 16–26°C, with humidity at 30–70% .

Odor Control: The room must be free from external odors or contaminants to avoid interfering with sensory evaluation .

2. Qualification of Tasters

Training: Tasters must undergo specialized training and pass asses***ents to ensure accurate sensory judgment. They should be familiar with Baijiu’s flavor profiles (e.g., sauce-aroma, strong-aroma) and terminology .

Sensitivity: Evaluators must have sharp sensory organs (sight, ***ell, taste) and avoid biases during evaluation .

3. Sample Preparation

Temperature Balance: Samples should be equilibrated to 20–25°C before tasting .

Pouring Volume: Pour 15–20 mL into a clean, odorless tasting glass (e.g., ISO standard cups) .

4. Sensory Evaluation Steps

Visual Asses***ent (Appearance):

Observe clarity, color (e.g., transparency, absence of sediment), and bubble formation ("酒花", distillate bubbles) by tilting the glass against a white background .

Olfactory Asses***ent (Aroma):

First, sniff the static aroma at 10–20 mm from the nose. Then, gently swirl the glass to release volatile compounds and assess complexity (e.g., grain, fermentation, or floral notes) .

Special cases: Evaluate residual aroma in an empty glass after pouring out the sample .

Taste Asses***ent (Palate):

Take a ***all sip (0.5–2.0 mL) and let it coat the mouth. Evaluate taste attributes such as sweetness, bitterness, acidity, and astringency, as well as mouthfeel (e.g., ***oothness, burning sensation) .

Style Evaluation:

Summarize overall balance, aftertaste, and whether it aligns with typical Baijiu styles (e.g., sauce-aroma Moutai, strong-aroma Wuliangye) .

5. Terminology and Standards

Flavor Wheel: Use standardized terms like "grain aroma" (粮香), "fermented aroma" (发酵香), and "aged aroma" (陈香) to describe sensory characteristics .

Reference Standards: Follow national standards such as GB/T 33405-2016 (白酒感官品评术语) and GB/T 10345-2022 (白酒分析方法) for consistency .

Example English Translations of Key Terms:

酒花: Distillate bubbles

粮香: Grain aroma

酱香型: Sauce-aroma type

感官品评: Sensory evaluation

品酒员: Professional taster/sensory evaluator

For detailed protocols, refer to the GB/T 33404-2016 (白酒感官品评导则) and ISO 6658-2017 (Sensory ***ysis—Methodology—General guidance) .

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白酒品尝的要求有哪些呢英语翻译

1. Tasting Environment Requirements

2. Qualification of Tasters

3. Sample Preparation

4. Sensory Evaluation Steps

5. Terminology and Standards

Example English Translations of Key Terms:

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白酒品尝的要求有哪些呢英语翻译

1. Tasting Environment Requirements

2. Qualification of Tasters

3. Sample Preparation

4. Sensory Evaluation Steps

5. Terminology and Standards

Example English Translations of Key Terms:

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