干度英文

MDF HIDROFUGO MELAMINA 成套工具 块 GALCE BATEX TAPAJUNTAS 块口岸

哦，有个客户问了我同样的问题，我觉得TEKA写错了，应该是TEAK，柚木。

MDF HIDROFUGO MELAMINA 蜜白胺 KIT 全套元件、材料 BLOCK 木料、木板 GALCE 木材干度BATEX 材质TAPAJUNTAS tapa 桑树的内层树皮 BLOCK PORT 木板 看看吧，参考一下

wengue 直纹圆木jatoba 栾叶苏木black walnut黑胡桃其他都是查无此词，或者就是人名（地名）很高兴为你解答！老师祝你学习进步！望采纳，多谢你的问题！^_^

水蒸汽分压很低，高温条件下会与炭反应水蒸汽分压力P[Pa]：在一定温度下湿空气中水蒸汽的部分压力。饱和水蒸汽分压力Psc[Pa]：空气中水蒸汽呈饱和状态时水蒸汽的部分压力。当空气中的水蒸汽分压力超过该温度和压力状态下的饱和水蒸汽分压力，那么就会产生凝结。中文"饱和水蒸气压力"英文watervaporsaturationpressure;"饱和水蒸气压力"在学术文献中的解释??1、当空气中所含水蒸气的量达到最大时就称这种空气为“饱和湿空气”,与饱和湿空气对应的压力称为“饱和水蒸气压力”,用符号Ps表示.水蒸气压力p与饱。

（译匠）Betsy 2018.4.232018.4.27 Cabernet sauvignon 加本力苏维翁（赤霞珠)--- Dark,tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olives Gamay （佳美） —Light to medium, strawberry, peach, pepper,going to farm yard earthiness, and Pinot –like strawberry jam. Merlot   梅洛- Full,soft, blackcurrant, honey, raisin, mint, plum. Similar to Cabernet Shiraz or syrah 设拉子或设拉--- In Australia it is Shiraz and it tends to taste richer, riper and more full-bodiedthan Malbec   马尔白克--- Flavor characteristics: Green pepper, blackcurrants, cherries,spices and tobacco Pinot Noir 黑皮诺--- Flavor characteristics: Raspberries, strawberries, cherries,cranberries, violets, roses, and game. Nebbiolo 内毕罗--- Nebbiolo is the great grape of the Piedmont region in Italy. It is the grape of Baroloand Barbaresco wines. Sangiovese  杉济奥维瑟---- Itis Italy's most planted red wine grape, the central grape in a majority ofItalian red wines most notably Chianti, Brunello di Montalcino as well as RossoPiceno. The best of the Sangiovese are full, firm, dry and slightly spicy winesthat age well. Zinfandel  仙芬黛--- The origin of this grape is still a mystery, Zinfandel is California's very own grape variety. Chardonnay 莎当妮（霞多丽)--- Classicwhite grape, from the Burgundy region of France, now used widely throughout the world. Sauvignon Blanc  白苏维翁--- Thename derives from savage meaning wild, which could well describe its grassy orgooseberry flavor. Riesling 薏丝琳(雷司令)--- Rieslingis the classic grape of Germany and produces wines with crisp fruit flavor. The wines can range from pale green & fragile to sharp & golden with luscious exotic flavors; from dry to sweet. Semillon 瑟美戎--- In France, Semillon, is responsible for Bordeaux's greatest dry whites, as well asmaking many of the world's greatest sweet wines and is planted in virtually allof the worlds wine regions. 酒会口译必备：红酒类术语中英对照及释义（图文） Acid: Presentin all grapes and necessary in preserving wine. Acid is perceived in wine by acrisp, sharp characteristic.酸味：存在于所有的葡萄中，是保存葡萄酒的必须组成部分。酸味在葡萄酒中的表现特征为脆而麻辣After-taste: The taste of wine lingering in the mouth after the wine has been swallowed. See FINISH. 回味：在吞咽下酒之后喉间酒味萦回的味道。请参阅余味。Aromatic: Describesa simple, often fruity smell or flavour present in young wine. See BOUQUET. 芳香：口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。Astringent: Mouth-puckeringsensation; the result of tannin being present in the wine. 麻辣：由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。Balanced: A positive term describing a wine that flavour, acidity and dryness or sweetness are properly and harmoniously proportioned. 平衡：好的术语，描述了在葡萄酒中香味，酸度，干度或甜度的成分均匀而又和谐的体现。 Body: The feel of a wine in the mouth, either full or thin. Expressed as Full-bodied,medium-bodied, or light-bodied.酒体：葡萄酒在口中的感觉 -或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。Bouquet: Complexand multi-layered smells or flavours of a wine which develop as they arebottled & aged. 酒香：葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。Clean: A wine with no noticeable defects; no off-smells or tastes. 干净：没有可察觉的缺点，没有难闻的味道。Complex: A complimentary term, which suggests that the wine present many, layers &flavors. Wine makers strive for complexity in fine wines. 复杂：好的术语，表明了葡萄酒有很多层次和味道。酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。 Concentrated: Intense flavor.浓郁：强烈的香味。Corked: Distinctive taste or smell in wine resulting from a moldy or tainted cork. 瓶塞味：葡萄酒中由于变质受到污染，产生异常的口味。Crisp: Positively refreshing, perceptible acidity (Especially whites). 清爽：非常新鲜，明显的酸味(特别是白葡萄酒)。Cuvee: Blend of grapes or special selection. 特酿：葡萄的混合或特殊精选。 Delicate: Positive term to describe a light wine or medium wine with good flavor that is well-madeand elegant.精致：描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。Fermentation: Process by which sugar is converted by yeast into alcohol & carbon dioxide by whichgrape juice becomes wine. 发酵：由于酵母的作用，糖份转化为酒精。葡萄汁经此变成葡萄酒。Finish: Also called after-taste referring to the length & impression the wine leaves.Full or thin? Short or long? Sweet, acidic, tannic or fruity? 回味：品尝葡萄酒后所得的印象。饱满或单薄、长或短、甜、酸、富有单宁或果香浓郁。Firm: Good perceptible tannin or acid. 坚实：容易上口的单宁味或酸味。 Fresh: Lively,clean with fruity flavor, an important characteristic for young wines.新鲜：生动，干净，果实香味，是新酒的一种重要特征。Fruity: Awine with strong fruit flavor and aromas. 果香浓郁：具有强烈的果香味的葡萄酒。Full or Full Bodied:A wine with a considerable amount of body. 饱满：富有一定数量酒体的葡萄酒。Green:Tasting of unripe fruit, very agreeable in Riesling & Gewurztraminer. 生涩：未成熟的果实味道。在薏丝琳和格乌兹来妮葡萄酒中非常和谐。 Hard:Firm, resulting from high acidity or tannins.涩口：由于酸度和丹宁含量高而引起的麻辣的感觉。Length:Refers to the length of time and wine lingers after swallowing, the longer thebetter. 余味：在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。越长越好。Light; Light-bodied:A wine with relatively little body. 轻盈或酒体轻盈：相对而言酒体比较单薄的葡萄酒。Mature:Ready to drink. 成熟：可以饮用。Mellow: Softin the mouth, sometimes an euphemism for sweet. 柔和：口感和谐。有时实为甜味的委婉说法。Mouth-Feel: The physical impact of nose. The smell of a wine, also called aroma and bouquet. 口感：葡萄酒及其成分在喉咙内的具体感官表现力。 Non-Vintage: A wine without a fixed year usually blended with many.无酿制年份：没有具体年份的葡萄酒，通常是由不同年份的葡萄混合而酿制出来的。Nose: The smell of a wine; also called aroma and bouquet. 酒味：鼻子闻酒的感受。葡萄酒的味道，也指香味。Oak/Oaky: The smell and taste of oak in a wine derived from contacting with barrels. 橡木/橡木的：在葡萄酒陈年的过程中，由于酒与橡木桶接触而产生的带有橡木的香味和口感。Rich:Having generous, rich, pleasant flavors. 丰富：富有多样，丰富，愉快的香味。 Round: A wine with balance, flavor & body with non-dominating orabsent, no hard edges, ready to drink.圆润：平衡的酒体，不涩口的味道，没有坚硬的感觉。Sediment:A natural by – product deposited in wine during bottle aging. 沉淀：一种在葡萄酒陈年的过程中所形成的葡萄酒的自然成分。Soft:Smooth without much tannin. 柔和：滑爽，不含太多的单宁。Tannin: Derived from the skins, seeds, stems & oak barrels, found mostly in red wine,tannins give wine its mouth-puckering fee but also acts as a natural preservative& helps wine develop and age. 丹宁：从葡萄皮，葡萄籽，葡萄藤以及橡木桶中衍生出来的物质。存在于红葡萄酒中。丹宁赋予葡萄酒口涩的感觉，但也起天然保护剂的作用，并帮助葡萄酒陈年。 Tart: Sharp tasting due to high acidity.涩感：由于高酸度而引起的尖锐的口感。Variety: The type of grape used in making a wine. 葡萄品种：酿制一种葡萄酒过程中所采用的葡萄。Vintage:The year in which the grapes were picked and the wine made. 酿制年份：摘取葡萄以及酿制葡萄酒的当年。 （同上）2018.4.27