紅酒用英語怎麼說翻譯及閱讀
紅酒以成品顏色來說，可分爲紅葡萄酒、白葡萄酒及粉紅葡萄酒三類。那麼你知道紅酒用英語怎麼說嗎?下面跟本站小編一起學習關於紅酒的英語知識吧。
Red wine
claret
紅酒的相關短語紅酒精華 Concentrated Wine Extract ; Red Wine Extract
紅酒酵母 Vinolevure
紅酒牛肉 boeuf bourguignon ; Beef in red wine sauce
紅酒國際 Chinawine ; china wine online
紅酒的英語例句1. Felicity Maxwell stood by the bar and ordered a glass of wine.
費利西蒂·馬克斯韋爾站在吧檯旁，要了一杯紅酒。
2. A glass of red wine keeps you in the pink.
一杯紅酒有益健康。
3. Let's call room service, I need a bottle of wine.
我們叫客房服務吧，我要一瓶紅酒。
4. He boils down red wine and uses what's left.
他把紅酒熬稠後再用。
5. The spicy flavours in these dishes call for reds rather than whites.
這些菜的味道辛辣，應該配紅酒而不是白葡萄酒。
6. Red wines should be allowed to "breathe" if possible before drinking.
如果可能的話，在飲用紅酒前應該先開瓶透透氣。
7. Only rarely will she indulge in a glass of wine.
她只是偶爾才喝杯紅酒，讓自己享受一下。
8. The wine was very good indeed.
紅酒確實非常好。
9. The power of red wine to counteract high cholesterol has been ballyhooed in the press.
紅酒降低膽固醇的功效被媒體誇大了。
10. I went out for a meal last night and drank copious amounts of red wine.
我昨晚出去吃飯，喝了很多紅酒。
11. He polished off a large steak, salad, broccoli swimming in thick sauce, and half a litre of wine.
他狼吞虎嚥地吃下了一大塊牛排、很多色拉和浸着濃稠醬汁的花耶菜，還喝了半升紅酒。
12. If the sauce seems too sweet, add a dash of red wine vinegar.
如果醬汁太甜的話，可以加少許紅酒醋。
13. He filled his glass with the clear red barbera.
他在杯子裏倒滿了澄清的巴勃辣紅酒.
14. Perkins presided over the red wine, rather than poured it.
珀金斯只掌管紅酒, 而不斟酒.
15. Besides the vinegar, the bread, the butter, and the red wine were all sour.
除醋外, 麪包 、 牛肉 、 紅酒無一不酸.
關於紅酒的英文閱讀：紅酒過敏 酒鬼們的煩惱An explanation for a most unfortunate condition
這件不幸的事現在有解釋了
ONE of life’s sadder statistics is that about 8% of people get sneezy and stuffy-headed after drinking wine. This mild allergic reaction is often blamed on preservative chemicals called sulphites, but they are responsible for only an eighth of cases. The reason for the rest is obscure. Giuseppe Palmisano of the University of Southern Denmark, however, thinks he knows the answer.
這世上有一個統計數據令人傷心，那就是大約有8%的人在飲用紅酒以後會產生打噴嚏和頭昏腦漲的症狀。這種輕微過敏反應常常和作爲防腐添加劑的亞硫酸鹽有關聯。但是此類過敏症況只有1/8的情況是由亞硫酸鹽造成的，其他7/8的情況一直病因不明。不過南丹麥大學的Giuseppe Palmisano認爲他搞明白這是怎麼回事了。
As he and his colleagues report in the Journal of Proteome Research, the culprits are glycoproteins—compounds composed, as their name suggests, of sugar and protein. That is not a complete surprise. Glycoproteins are implicated in several other allergies. But Dr Palmisano thinks he has identified the ones specific to wine.
他和他的團隊在蛋白組學研究期刊上發表文章稱，罪魁禍首是糖蛋白--顧名思義，就是由糖類和蛋白質組成的一類蛋白質。這倒也不算意外。糖蛋白也涉及其他的過敏症。不過Palmisano博士認爲他找到了與紅酒過敏特定相關的那幾個糖蛋白。
To do so he started with a cheeky little chardonnay, treated it with ice-cold trichloroacetic acid and ethanol to precipitate any glycoproteins, then digested those glycoproteins into smaller molecules called peptides that can be analysed by mass spectroscopy. He screened the results against a database of known allergenic proteins. Three stood out. One is similar to allergenic proteins found in latex and pears. Another looks like a second latex protein and an olive protein, both known allergens. The third resembles one of the most rampant allergens of them all, a ragweed protein that causes hay fever.
爲了找到這個過敏原，Palmisano博士將一些白葡萄酒用冰涼的三氯乙酸和酒精處理以沉澱出所有的糖蛋白，之後將它們消化成叫做多肽的小分子以便用質譜儀分析。他拿檢查結果和已知過敏原的數據庫對比。有三個糖蛋白引入眼簾，其中一個過敏性蛋白相似，該蛋白可以再乳膠和梨中發現;第二個與另一個乳膠蛋白以及一個橄欖蛋白相似，這兩個蛋白也是已知的過敏原;第三個與造成花粉過敏的豚草蛋白類似，該蛋白可說是過敏原裏最厲害的一個了。
Whether winemakers will be able to act on this knowledge is moot. But it might be possible to tweak the production process to reduce the presence of the allergens. In any case, you can now blame that stuffy feeling that comes after drinking on glycoproteins, not alcohol. Honest.
釀酒商們會不會因爲這個發現而改進產品這未有可知。不過通過調節生產流程來減少過敏原的產生倒是很有可能的。不管怎麼說，說真的，下次你又喝紅酒頭疼的時候就不用怪酒了，應該怪糖蛋白麼。
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