Structure: Related to the mouthfeel of a wine, provided by acidity, tannin, alcohol, sugar and the way these components are balanced. Wines with low, unbalanced levels of acidity or tannin can be described as "lacking in structure" or "flabby." When the acidity or tannin levels are sufficiently high, a "firm structure" is the result.

结构： 指由酸度，单宁，酒精，糖份以及这些成份的平衡方式产生的口感。低酸或低单宁葡萄酒会被描述为“缺乏结构”或“松弛”。当酸度或单宁含量足够高时，就会给葡萄酒“结实的结构”。