一．白酒 英语表达
1． 白酒可表达为 Chinese spirits 白酒，liquor and spirits 白酒，liquor 烈性酒。
2． 白酒大家很容易望文生义翻译成“white wine”，其实英文里“白+酒≠白酒”。 白酒是一种度数较高的蒸馏酒，度数比较高的酒可以用 Chinese spirits 烈酒来形容。
3． wine是由发酵的葡萄汁制成，一般white wine指白葡萄酒，red wine指红葡萄酒。扩展资料：spirit： 英文单词spirit是个多义词，主要指“精神”、“灵魂”和“情绪”。
4． 其复数形式spirits泛指各种烈性酒，包括威士忌(whisky)、白兰地(brandy)等。 工业酒精或乙醇也可用这个单词，消毒酒精(surgical spirit)也是用这个词。
二．中国的白酒用英语怎么翻译啊？
Chinese spirit或者Chinese liquor[简明汉英词典]: 白酒 distilled spirit [汉英进出口商品词汇大全]:白酒 spirit [汉英农牧林大词典] :白酒 distillate spirits [汉英中医大词典]: 白酒 liquorChinese alcohol比较常用
三．中译英白酒的各种英文名称
1．1， Maotai wine country - liquor， 2， Wu Liang Arima - Wuliangye Liquor， 3， Heng Fa Chuen， Hong Fen - Xinghuacun Fen， 4， Luzhou - Luzhou， 5， West Feng Chaoyang - Xifeng Jiu， 6， Jiannanchun strong - Spring Jiannan， 7， Dong collection of wine - wine Dong， 8， Furui-year-old Gong - Gong ancient wine， 9， the ancient Yue Yongsan - the ancient Yue Longshan Shaoxing rice wine license， 10， Jiro old Lin - Langjiu， 11， Longyan Shen-cylinder - Longyan Shen wine tanks， 12， Shangri-La - Shangri-La stem barley secret possession of alcohol， 13， Tuopai long - Tuopai Liquor， 14， Yanghe grade - Daqu Yanghe， 15， shuanggou drunk monkeys - shuanggou Daqu， 16， Quanxing everything - Daqu Quanxing， 17， Puli familiar yellow - Puli Shaoxing rice wine， 18， the old boiler burning - Erguotou wine， 19， Hengshui dry white - Laobaigan Hengshui， 20， and when Furnace Wenjun - Wenjun Liquor， 21， Wuling old butter - Wuling wine， 22， Xiang Quan such as beads - Xiangquan wine， 23， Qi drunkard - alcoholic liquor， 24， to lift the spirits of Yili - Yili wine， 25， Yichuandukang - Dukang wine， 26， Qing Chun Guizhou - Guizhou alcohol， 27， Homebrew Taiwan - Taiwan Homebrew wine， 28， Sally Taibai State - too white wine， 29， Green Trimeresurus - Trimeresurus， 30， Rice spent dust - rice wine flowers， 31， three fresh flowers - three Huajiu， 32， Luk Fook Gold - Jin Liufu wine， 33， two-Jiujiang steam - double-distilled rice wine Jiujiang， 34， Xi Yun-odd wine - wine study 35， Green wine fragrance - green wine 36， Anhui liquor title - Wang Wan wine wine， 37， Beijing Alcohols Lantern - Chinese Lantern Beijing alcohol licensing， 38， the Loop Wang Feng - Wang Hetao wine， 39， four plasma Teqiong - four special wine， 40， Wai black glutinous water - water-hui and glutinous rice wine， 41， the ancestral Fung - Fung wine， 42， sweet-scented osmanthus Guilin - Guilin Osmanthus fragrans liquor license， 43， the Yellow Crane Tower - Yellow Crane Tower Liquor， 44， Little River Duck - Duck Creek wine cellar， 45， Lai Mao burn Square - the beginning of Lai wine， 46， Tan Kai-hole - hole wine， 47， Tianyi well - Tianyi wine， 48， Jingzhi think of taste - wine Jingzhi， 49， drunk at the Jing-Yang - Jing Yanggang wine， 50， Jin strong card - strong liquor， 51， an immeasurable wine - wine-an， 52， Xiao-xian confused - confused cents 53， double back to the sand - the sand back to the Sands wine， 54， Jane rare wine - wine-zhen， 55， Pingba taste chang - Pingba wine cellar， 56， highland barley and mutual assistance - mutual highland barley wine， 57， hot Deshan intestine - kuh-liquor， 58， Changle long life - longevity Changle wine， 59， Tujia earth - Tujia wine， 60， 25， chattered - 25 chattered light wine， 61， Jin liquor on file - Jin Jin liquor license， 62， River Song imperial seal - River Song liquid food， 63， when Emperor Qianlong Huan - Qianlong wine， 64， Zhang Gong Eagle Shooting - Zhang Gong wine， 65， Zui Xiang Lan - Lan Ling wine， 66， store credit classic - old wine shop on credit， 67， the family Confucian Residence - Confucian Residence house wine， 68， Long Zhongdui - Long Zhongdui wine， 69， a net wells Gan - Shuijing Fang wine， 70， Ningcheng cellar for a long time - Ningcheng Laojiao， 71， the warehouse full of Beijing University - Beijing University of liquor stores， 72， the seed of gold - gold seeds of wine， 73， Chang quickly double - double wine 74， the day-made ditch Tom - Tom ditch special song， 75， to set up Fangzi - Fangzi liquor， 76， the vast white clouds - white wine side， 77， ice-burning soy - soy flavor ice-burn rice wine， 78， Liu Ling dim - Liu Ling drink， 79， Tang Sin Ti - Sin liquor， wine drunk Sin， 80， Bandao Old Well - well Bandao wine， 81， Qian-Chun Gao light - Guizhou Spring， 82， China Zhijiang tongue - Zhijiang wine， 83， Shi Hua Zi voice - Hua Jiu Shi， 84， yet to Jingui - Jingui special song， 85， Lung-bin delicious - Lung-bin wine， 86， Xue-Qin charm - Cao Xueqin wine 87， the fine white sand play - Pak wine liquid， 88， Yangshao sweet wine of God - nine Yangshao wine88种不够e69da5e887aa31333236396534告诉我！
四．酒英语怎么说
winevinodrinkalcohol
五．酒的英语怎么说？？？
1．英文中对“酒”的说法有很多种，不是中文的一个字就涵盖的。alcohol原意“酒精”，特指度数很高的烈性酒。
2．spirit也是指高度酒。wine特指果酒，特别是葡萄酿制的酒，有红葡萄酒red wine、白葡萄酒white wine、冰酒ice wine等。
六．有酒吗的英语翻译，我有故事，你有酒吗用英文怎么写
你好！我有故事你有酒吗 I have a story you have wine
七．“酒”的英语翻译？
英语外教说：酒 = wine西洋白酒 = white wine红酒 = red wine酒类 = liquor (念 li-ker， 牛津英语的话不发后面的'r' 声)烈酒类 = hard liquor酒精饮料 = alcoholic beverages， alcohol = 酒精药类酒精 = spirits
八．求各种酒的英语单词
中 国 酒 (Chinese Alcoholic Drinks) § 白酒类 Liquor 茅台 38度 Moutai (500ml 38°) 贵州醇 Guizhou Chun 国窖 38度 Guo Jiao (500ml 38°) 国窖 52度 Guo Jiao (500ml 52°) 国窖1573 Guo Jiao 1573 (The First Cellar in China) 剑南春 38度 Jiannanchun （38°） 金六福（五星）52度 Jinliufu (Five-Star) (52°) 五粮液 39度 Wuliangye (39°) 五粮液 52度 Wuliangye (52°)§ 啤酒 Beer 青岛啤酒 Tsing Tao Beer 燕京啤酒 Yanjing Beer 燕京无醇啤酒 Yanjing Alcohol-Free 燕京扎啤 Yanjing Draught 雪花啤酒 Snow Beer 哈尔滨啤酒 Harbin Beer
九．谁有有关白酒的英文资料？
1．White WineOverview White wines range in colour from very pale， almost clear， through to rich deep golden hues。
2． They are mostly made from white grape varieties or grapes that do not contain anthocyanins or pigmented tannins in the grape skins， however red grapes can be used if the juice is quickly isolated from the skins and pips。
3．The Big Picture - Starting in the Vineyard One of the most important considerations for white winemakers is how much contact the grape juice has with the skin (and pip) prior to pressing and fermentation。
4． Many of the highest quality white wine grapes are hand picked at night， or when the fruit is coolest， allowing fruit to arrive at the winery in prime condition and providing the winemaker with the ultimate control of when to begin the fermentation process。
5． Mechanical harvesting can result in juice being released from the grapes (and therefore being in contact with skin and/or pips) earlier than desired which in turn can dictate the quality and character of the wine at this very early stage。
6．Getting to the Essence The first stage in the white winemaking process is to liberate the juice from the berries。
7． Some richer white wine styles (e。g。 Full skin contact， barrel fermented Chardonnay) are enhanced through a carefully controlled period of skin contact prior to pressing and fermentation as the flavour and aroma pounds in their skins need to be carefully extracted。
8． Lighter， more delicate white wines (e。g。 unoaked Chardonnay) are made with as little skin contact as possible and the juice is separated quickly to avoid any uptake of oily， bitter phenolic pounds found in the skins and pips。
9．Pressing is the most vital stage in the separation of juice from skins and pips。
10． There are various types of grape presses and the choice of press depends on the style of wine being made。
11． Fruit can be placed directly into the press as whole bunches or it may be fed through a de-stemmer to remove the berries from the stalks。
12． Most de-stemmers also have a crusher attachment in the form of a set of rollers that squeeze the berries， replacing traditional foot treading。
13． Winemakers can choose to de-stem or not and also carefully control the degree to which berries are crushed before pressing。
14．Clearing Things Up Once pressing is plete， the juice may be further clarified prior to fermentation。
15． Different amounts of fine solids suspended in the juice are suitable for different wine styles。
16． Generally lighter bodied wines require clearer juice and fuller bodied whites benefit from a higher proportion of these fine solids being present during fermentation。
17．Clarification may be done in a number of ways。 Sometimes juice is cooled in tank allowing solids to settle out to the bottom of the tank and separated from the clear juice。
18． Centrifugal separation is also utilised in some instances as are fining agents and enzymatic preparations。
19．The juice is now ready for fermentation。Temperature Control Temperature control is crucial in white winemaking as a cooler temperature preserves subtle fruit characters。
20． For this reason， the most delicate white wines are usually fermented in temperature-controlled stainless steel tanks and a long， slow fermentation is desirable。
21． Fuller bodied whites are often fermented in small oak barrels where temperature is less closely controlled and oak character is extracted during the fermentation process。
22．Following fermentation， light bodied whites will be racked off their yeast lees immediately whilst full-bodied whites may remain on their lees for a period of maturation。
23． Yeast lees are sometimes stirred during this time to enrich texture and build plexity， a technique known as batonage。
24． Some fuller-bodied whites may be encouraged to undergo a secondary malolactic fermentation in which malic acid is converted to softer， rounder lactic acid by bacterial activity， also enriching the texture of the wine。
25． The key is to arrive at a balanced oute in which no aspect of the wine is out of step with another。
26．Finally， there is a process of stabilisation and cleaning up of the finished wine ready for bottling。
27． This may involve further racking， cooling， the addition of fining agents and filtration to arrive at clear， brilliant white wine。
28．Bottled White WineA Case In Point - Jim Chatto， Winemaker – Chatto Wines， Hunter Valley， New South Wales “For me the key is always fruit - it’s a bit of a winemaking cliché but very valid for white wines， especially unwooded styles。
29． I’ve focused in the vineyard looking at balance on the vine and intensity of flavour。
30． I pick on taste and intensity and I’m looking for flavours I’d like to see in the finished wine。
31．I like to get the fruit to the winery as quickly as possible and at a low temperature。
32． Temperature control of the fruit and the juice is a key to white winemaking because of two main reasons。
33． You want to keep the juice from spoiling and protect it from oxidation。
34． Cool fruit means reduced phenolic extraction and also helps to preserve fruit freshness and purity。
35． You’re trying to avoid bitter flavours at all costs。
36．Gentle processing is also a key to preserve fruit flavour and limit extraction。
37． I’m taking less juice per tonne for premium Semillon and this means chasing a finer texture and concentrated flavour。
38． It also means less fining after fermentation so texture and flavour make it into the bottle intact。
39．”Summary White wines are made in almost all wine regions around the world and tend to be made from grapes with yellow or green skins。
40． For winemakers， finding the balance between extracting flavour pounds and controlling phenolic extraction， is crucial to preserving the delicate flavours of the wine。
十．各种“酒”的英语表达知多少？
1．除此之外，还有cocktail 鸡尾酒、mixed drink 调酒、liqueur利口酒（具甜味而芳香的烈酒）。
2． 好朋友一起喝酒，往往未动筷吃菜就先干三杯，"Cheers"之声不绝于耳，而且必须Bottoms up（干杯，杯底不要养金鱼）。
3．“干杯”还有其他的英文说法，Let's make a toast。是其中一个。据说，从前人们在喝酒的时候，为了加重酒味，会在杯子里放一小片土司，而这就是这句话的由来。
4． 英文中喝酒喝很多的人是heavy drinkers（酒鬼，就像把瘾君子叫做heavy smokers一样），而形容一个人喝很多酒、很会喝酒则是drink like a fish，即牛饮、海量。
5． 喜欢喝酒的人不仅自己喝，也喜欢劝别人喝。劝酒就是强迫别人喝酒，英文叫做force others to drink。
6．但是，如果是跟外国人一起喝酒的场合，这一点必须小心为好。 饮酒礼仪 禁忌地：拉丁美洲、法国、韩国、俄罗斯不同文化的饮酒礼仪也迥异。
7．在俄罗斯，你若不能一口喝完杯中的伏特加酒，主人就会很不满意。而在法国，只给自己添酒而不顾及同桌的其他客人，会被看作失礼。
8．在韩国，女性只能给男性倒酒——不能为其他女性倒酒——如果你想添酒，要先把杯里的酒喝干。在拉丁美洲，千万不要用左手倒酒——那会带来坏运气。
9． 对策：除非你对当地文化了如指掌，倒酒这种活儿还是留给你的同伴吧！ 英文里还有和饮酒相关的，有趣且实用的说法： 1 quit drinking 戒酒 想表达“滴酒不沾”的意思，可以说：I don't want to drink anything with alcohol，千万别说成：I don't want to drink anything，否则别人可能误以为你连水、咖啡和果汁都不喝了。
10． 2 借酒浇愁 想表达“借酒浇愁”的时候可以说：My wife drives me to drink 我的太太逼得我借酒消愁。
11． 3 再来一杯 如果你已经点了一杯酒，但后来又想点二杯，你就可以说：Make it two。 或者Make that a double， please。
12． 这里的make 是不是既简单又生动? 4 喝醉了 喝醉的人很少会承认自己喝醉，他们总是喜欢说：Let's go bar-hopping。
13． 咱们再喝一轮。Let's drink till we drop。 一醉方休。 I am still sober。
14． 我很清醒。要是你想强调自己非常清醒的话，则可以说：I am stone sober。 或是I am cold sober。
15． 如果要说自己醉了的话，就是：I am drunk。 俚语的说法可以把 drunk 换成afloat， all at sea， bashed， belted 或是 boozed。
