RT info:eu-repo/semantics/doctoralThesis
T1 Terminología y traducción (ES>EN) del vinagre de vino
A1 Morales Jiménez, Juan Pedro
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Traducción e interpretación
K1 Wine vinegar
K1 Vinagre de vino
K1 Traducción e interpretación
K1 Vino y vinificación
K1 Cultureme
K1 Culturema
K1 5701.13 Lingüística Aplicada a la Traducción E Interpretación
AB The wine and vine language constitutes a specialized language nourished by texts from the wine sector, and these texts need a specific analysis. While wine has been widely studied from linguistic and translation perspectives, wine vinegar has received little attention beyond chemical and oenological fields. This study addresses this gap with two objectives: (1) to determine whether the limited research is linked to the negative connotation associated with vinegar and (2) to describe the fact sheet and its lexical units. To this end, the representation of vinegar was analyzed in specialized discourse —treatises— and in texts aimed at heterogeneous audiences —fact sheets—, assessing whether negative perceptions influence these texts.The research is grounded in corpus linguistics through two resources: the GIRTraduvino macrocorpus “ENOCORP,” which contains texts representing this specialized language, and “AcetiCorpus,” composed of fact sheets split into a parallel corpus (vinegars with and without PDO) and a comparable corpus (U.S. products). The former enabled a diachronic and contrastive analysis of vinegar definitions; the latter was used to categorize the fact sheet, the tasting phase, and specialized lexical units. Given the sector's cultural and export relevance, these corpora also served to evaluate linguistic transfer.Results confirm that vinegar-related texts are shorter, less persuasive, and less descriptive than wine texts. Nevertheless, a broad lexical repertoire was systematized in Spanish and U.S. English, mainly originating from tasting —especially the olfactory phase—. These units, derived from general language, acquire specialized nuances, which makes them relatively transparent for native speakers but poses challenges in translation due to cultural differences in production and characterization. U.S. descriptors were more specific, and issues were detected in transferring Spanish culturemes. The study examined how wineries and various machine translation systems, including AI, manage this transfer, concluding that AI, when oriented toward lay audiences, produces more adapted texts than MT systems and official winery translations.As an applicable outcome for the wine sector, a multimodal tool —the wine vinegar aroma wheel— was designed for olfactory evaluations, sensory learning, wine tourism, and gastronomy. This research highlights the need to consolidate a new branch within the language of vine and wine, with future projects ensuring its continuity and applicability for companies, regulatory councils, and individual users.
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/82422
UL https://uvadoc.uva.es/handle/10324/82422
LA spa
NO Escuela de Doctorado
DS UVaDOC
RD 03-feb-2026