Extract: Richness, depth and concentration of fruit flavors in a wine. Usually a positive quality, extract adds to wine’s body, yet highly extracted wine can also be very tannic. To calculate extract levels, some winemakers measure the dry residue remaining after the wine is boiled off.

干浸出物：葡萄酒里水果风味的丰富、深度和浓缩度。通常指优良品质，干浸出物能增加葡萄酒的酒体，然而高度浸出会使葡萄酒单宁感强。为了计算浸出程度，一些酿酒师测量葡萄酒蒸发后剩余的固形物含量。