This site uses cookies.
Some of these cookies are essential to the operation of the site,
while others help to improve your experience by providing insights into how the site is being used.
For more information, please see the ProZ.com privacy policy.
Goût de bois (défaut) : le fût est source de développement de bactéries. Après plusieurs années d’utilisation, le vieux bois contaminé en contact avec le vin, favorise le développement de bactéries acétiques. Elles conduisent à la formation d’acidité volatile et d’acidité d’éthyle ou bien de moisissures pouvant communiquer au vin, de mauvais goûts.
Si le bois a pour vocation de se fondre et d’enrichir le vin à la manière d’un condiment, il risque aussi d’écraser trop de petits vins par ses arômes et tannins au point de supplanter ceux du raisin. C’est sans doute l’origine de ces nombreuses expressions dépréciatives comme 'tisane de planche', 'goût de planche', 'jus de chêne', 'infusion de chêne' ou 'jus de bois' que l’utilisation, de plus en plus courante, des copeaux de bois semble favoriser.
mais également des molécules responsables de goûts indésirables dans le vin ou les spiritueux, qui peuvent être qualifiés de « planche », « sciure », « champignon » ou « moisi ». But also molecules responsible for unwanted tastes in wine or spirits, which can be called" plank "," sawdust "," mushroom "or" musty " https://patents.google.com/patent/FR3026337A1/fr
All the characteristics in the legend you quote are positive. Oak imparts, fruity, vanilla, caramel, choc, licorice, toast etc flavours to wine. It also adds smoothness - could this be your 'planche'? (Amertume can be a good thing too).
Is toasted oak chips, which are added to the wine to impart flavour as a cost-effective alternative (or supplement) to maturing in oak barrels. And presumably we are talking about how toasted the chips are (light, medium or heavy) and the effect this has on the taste of the wine.
This information should have been given right at the beginning, and we still need to know more about your text in general and the graph in particular.
Also, I wonder if by amertume the FR in fact means astringence (apparently the two are often confused). Astringency relates to tannins and is not a good or bad thing in itself, it's a question of degree, and so far, based on what we have, I suspect that's the case for planche as well, but we need more info to be sure.
It isn't about barrel-making, its's about toasting wood chips and additives used in the toast that impart different flavours/aromas to the wine. But like I said, there's just the heading and the graph.
No, amertume/bitterness is not necessarily a bad thing in a red wine, and in any case amertume (as opposed to amer) suggests degree rather than judgement.
Planche could refer to the staves used to impart oak flavour and thus be a synonym for oak or oakiness.
We need more context to understand how these terms are being used here.
@Asker. Hi, you could create an account (free) at https://cloudinary.com/. Upload a screen grab of the graph to Cloudinary, and then post the Cloudinary link here.
Oak/woody flavour would be 'boisé'. From the research I've done and as you can see in my post, 'planche' has negative connotations. As does 'amertume', wouldn't you agree?
@Asker, what makes you think planche is used negatively here? Oak flavour is often a good thing, and none of the other flavours you list have negative connotations.
Can you tell us more about the text you're translating?
Thank you everyone. I don't know how to reproduce the graph I'm translating here, but this is all the writing I get: Heading: Caractéristiques par type de chauffe Legend below the bar chart: FRUITE PLANCHE VANILLE CHOCOLAT REGLISSE CAFE/MOKA PAIN GRILLE VOLUME/GRAS STRUCTURE SUCROSITE/RONDEUR AMERTUME
Please post the text you're translating rather than something else you've found online, as the answer may be completely different. Could you tell us what the graph shows, or perhaps even post it here? What are the variables on the axes, and the units of measurement?
OAKY: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.
I agree and I'm not expecting to translate all the terms. In fact, this is just something I found online to explain the term in French. My document just has 'planche' as a label on a graph describing the effects of certain winemaking processes/additives. And I thought of woodiness, but is that necessarily a bad taste? Woody notes can be an asset in wine .
I don't think you can replace these five French terms with five English ones. They're just different ways of saying the same thing (woodiness?), and I'd be inclined to leave them out.
Automatic update in 00:
Réponses
23 minutes confiance : approbation des pairs (net) : -2
lumber, plywood
Explication : planche is a board of wood. the phrases are meant to pejoratively express the overpowering taste of wood, so some creativity may be in order. "plank juice" doesn't really sound natural to me in English, although there's nothing wrong with it. I like lumber, but you can consider some other choices, such as "plywood," even though these are not the literal translations.
Matt Finizio États-Unis Local time: 03:22 Langue maternelle : anglais
Notes au répondeur
Demandeur : Thank you, Matt
48 minutes confiance : approbation des pairs (net) : -3
plonk (wine)
Explication : "Plonk is a non-specific and derogatory term used primarily in British and Australian English for cheap, low-quality wine."
approbation des pairs (net) : -2
