Vegetal: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers.

植物性的：有些葡萄酒中的成分使它们闻起来和品尝起来具有植物和蔬菜味。赤霞珠酒中就具有少量的植物味，可以说是这种酒的一种特性。但是，当这种植物性成分在本不具有这种特性的酒中出现时，我们可以认为这是这款酒的缺陷。葡萄酒科学家现在已经能够识别出使葡萄酒闻起来具有芦笋和灯笼椒味的化学成分了。