Helena Chavarria Jan 9, 2018:

I suggested an answer but then removed it because I wasn't sure if it was right. The following information might help:

El Índice de Polifenoles Totales (IPT) es un valor que nos da una medida aproximada de los polifenoles que tenemos en el vino. Aunque este indice abarca muchos compuestos, la gran mayoría del aporte al valor del IPT viene dada por los taninos, que pueden ser "maduros" o "verdes".

Si tenemos un vino con pocos taninos en relación con los antocianos el color será muy inestable al paso del tiempo y el vino quedará pronto vacío en boca, ya que el IPT disminuye con el tiempo.

https://www.verema.com/foros/enologia/temas/520654-mas-indic...

JohnMcDove Jan 9, 2018:

@Carol - I totally understand your point, and yes, probably a "non-pro" could be in order here. The "problem" is that I don't see any "invention", or at least that may be "my" problem. Like "a bland wine" is not an "odd" collocation, it is widely used and accepted. Now, if we say "vacío en nariz" or "vacío en boca", "hollow" may probably be the best. Would it be "[produces a] hollow sensation in your nose", "hollow as far as smell is concerned"? (This is really what it means, from my Spaniard viewpoint) -- But that's why we can also discuss here and future translators can see viewpoints and data. I try to be as less opinionated as possible, but I translate to communicate the correct meaning to the best of my ability and I expect other translators to do the same.

Carol Gullidge Jan 9, 2018:

translators consulting the Glossary will be doing so because they do not consider themselves world experts but merely translators with some expertise in the field and needing to consult a higher authority. However, they will need be able to do so confident in the knowledge that they won't be making a total fool of themselves, albeit quite unknowingly.
I reiterate, if this term is indeed for a glossary for "Dummies" and any old word would in fact suffice, then it should probably have been flagged as a Non-Pro question, or perhaps not even been posted at all. To me, the idea of translators thinking it's OK to invent their own glossary terms in a technical field - even if they don't recognise it as such - seems totally irresponsible!

Carol Gullidge Jan 9, 2018:

@John If we fill glossaries, dictionaries, etc with invented rubbish, then what is the point? Indeed, there would be no need at all to ask the Question; the Asker could simply have invented a term for himself (although I see that he is translating out of his native language). Wine vocabulary may seem like nonsense to the uninitiated, but, as Lorena also points out, it is in fact far more specific than it would at first appear, and she should know. The point of wine glossaries is that they provide the correct, official terminology, along with an explanation for each term that can easily be understood by any lay person - avoiding any need to "talk down" to anybody. If you have your own speciality (?), then I'm sure you'd encourage the use of serious and accurate terminology in that field, not least for the benefit of future users of the Glossary. If this question is not intended for professional users, then it should have been flagged as Non-Pro.

JohnMcDove Jan 9, 2018:

@ Carol, "Then heaven help anyone who wishes to consult this glossary". Hopefully the glossary would be self explanatory. If a kid doesn't know anything about quantum physics, I would not bother trying to give him "the right terminology", but whatever approach needed for him to understand. As far as I can see, the answers provided don't seem to be soooo off the mark. If the person reading the glossary wants to become an expert, it will be up to him or her. For the guy who wants to have an idea of what are we talking about, I don't see any problem. True, as professional translators we must strive for utmost accuracy and precision in our nomenclature, whatever the subject may be, but the highest priority is and will remain the plain understanding of the terms and subjects. Furthermore, "God helps those who help themselves" so, I would not lose sleep over this matter. Maybe the Category should have been "Oenology for dummies"? (No disrespect intended!)

JohnMcDove Jan 8, 2018:

Mmmm..., when the monks at Santo Domingo de Silos started to write "glosas" to the "difficult" terms in the Latin texts they did so, so "all" the people could understand the meaning. The corrupted Vulgar Latin, was so "off the mark" it was not even funny. Then again, they were "translating to communicate"... Of course, I don't personally recall these things from a first hand experience, but... If this glossary is for a connoisseur, then why does he need a glossary? If this is for the average Joe to have some acquaintance on what the devil are these wine experts talking about, in lay terms, then, "parla come mangi" as the Italian saying goes (Used to invite someone who uses an excessively cultivated language to speak in a simpler and clearer way.) Off course, it is the Asker responsibility to say who is his target audience, and that would change everything. I do not drink wine. But I usually listen to Sergio Sauca talking about wines in the section "El Sauca-corchos", part of the "No es un día cualquiera" RNE program by Pepa Fernández, who are really into the matter, but at a "popular level". I know there is a priesthood on the subject, and damned be who dare to alter the established rites, language or nomenclature... my 2 euros

lorenab23 Jan 8, 2018:

I agree with you Carol The asker has been working on this glossary for months. The term "vacío" (or more commonly used: hueco) is not a describer that your average Joe would use, so no, any old term wont do. To be honest I am surprised that John, Phil or Neil are o.k. with that when they have their own specialties and know that specific terms have specific translations. As someone who has been approved as a sommelier by the Court of Master Sommeliers since 2002, I have chosen not to answer some of the questions posted by this asker because I know the list he is working on is a poor glossary that is polluting the internet and so providing these willie-nillie translations will only make it worse. My two cents on the matter...

Carol Gullidge Jan 8, 2018:

Register / Target audience Based on the Category (Tech/Engineering - Wine / Oenology / Viticulture) and the fact that proper wine terminology is used here (e.g., nariz, boca...), I think it's fairly safe to assume that this text is aimed at an audience that is at least reasonably knowledgeable about wine and its terminology. With this in mind, I'd be extremely wary of just inventing any old term that came into my head, as one or two have suggested. Nowadays, it's a widely-held misconception that wine terms are not specific, that any old word will do - which was indeed rather the impression one got from certain TV shows of yesteryear! But things have changed considerably; knowledge of wine, winemaking and its terminology has become far more widespread, and it would be only too easy to make a fool of oneself by "inventing" a term in the target language off the top of your head rather than researching accurate wine terms