葡萄酒酿造科学英文资料：WINE202_Protein Stabilisation_Bin
葡萄酒英语作文
葡萄酒英语作文Wine is a popular alcoholic beverage made from fermented grapes. It has been enjoyed by people around the world for centuries and is often associated with celebrations and social gatherings. In this essay, we will explore thehistory of wine, its production process, different types of wine, and the health benefits associated with moderate wine consumption.The history of wine dates back thousands of years, with evidence of winemaking dating as far back as 6000 BC in the region of Georgia. The ancient Greeks and Romans alsoplayed a significant role in the development of wine culture, with the Romans spreading viticulture throughout Europe. Wine has been an integral part of many cultures and religions, often used in rituals and ceremonies.The production of wine involves several key steps, including harvesting the grapes, crushing and pressing them to extract the juice, fermenting the juice with yeast to convert sugars into alcohol, and aging the wine in barrelsor tanks. The quality of the grapes, the winemaking process,and the aging conditions all contribute to the final flavor and aroma of the wine.There are several different types of wine, categorizedby the grape variety used, the region where the grapes are grown, and the winemaking techniques employed. The main categories of wine include red wine, white wine, rosé wine, and sparkling wine. Each type of wine has its own unique characteristics and flavors, making it suitable fordifferent occasions and food pairings.Moderate wine consumption has been associated withseveral health benefits, including a reduced risk of heart disease, stroke, and certain types of cancer. The antioxidants and polyphenols found in wine, particularlyred wine, are believed to have protective effects on the cardiovascular system and may help lower inflammation inthe body. However, it is important to note that excessive alcohol consumption can have serious negative healtheffects and should be avoided.In conclusion, wine is a versatile and culturally significant beverage that has been enjoyed by people around the world for centuries. Its rich history, diverseproduction methods, and health benefits make it a popular choice for many consumers. Whether enjoyed with a meal oras a standalone drink, wine continues to hold a special place in the hearts of many.葡萄酒是一种由葡萄发酵而成的受欢迎的酒精饮料。
英语介绍葡萄酒作文
英语介绍葡萄酒作文下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。
文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!Wine, a heavenly elixir that has been enjoyed by humans for centuries. Its rich history and diverse flavors make it a beloved beverage all around the world. From the lush vineyards of France to the sun-kissed hills of Italy, wine has become a symbol of sophistication and pleasure.The process of making wine is a delicate art. Grapesare carefully harvested and crushed to extract their juices. These juices are then fermented, allowing the naturalsugars to transform into alcohol. The length offermentation and the type of yeast used can greatlyinfluence the taste and aroma of the final product.There are countless varieties of wine, each with its own unique characteristics. Red wines, such as Cabernet Sauvignon and Merlot, are known for their bold flavors and deep colors. White wines, like Chardonnay and Sauvignon Blanc, tend to be lighter and crisper. Rosé wines, with their pink hues, offer a refreshing and fruity alternative.Sparkling wines, such as Champagne and Prosecco, add a touch of celebration to any occasion.Wine is not just a beverage, but an experience. The act of swirling the glass, taking in its aromas, and savoring its flavors is a ritual that wine enthusiasts cherish. Each sip tells a story, revealing the terroir of the vineyard and the skill of the winemaker. It is a journey for the senses, transporting us to distant lands and evoking emotions that only wine can inspire.Beyond its sensory pleasures, wine also holds a special place in cultural traditions. It is a symbol of communion and celebration, often shared among friends and family during festive gatherings. Wine tastings and vineyard tours offer a glimpse into the world of winemaking, allowing us to appreciate the craftsmanship and dedication that goes into every bottle.In recent years, the popularity of wine has soared, with more and more people discovering its allure. Wine bars and shops have become trendy destinations, offering a wideselection of wines from around the world. Wine tourism has also gained momentum, with travelers seeking out vineyards and wineries as part of their vacation experiences.Whether you are a connoisseur or a casual drinker, wine has something to offer everyone. Its complexity and diversity make it a never-ending journey of exploration. So raise your glass, and toast to the magic of wine, a drink that brings joy and pleasure to all who indulge. Cheers!。
葡萄酒的制作方法(中英文对照)
葡萄酒的制作方法1．破碎。
将成熟的红葡萄用清水冲洗干净后，除去果梗及青粒、霉粒、破粒等，放入经过消毒容器里，用手挤碎或捣碎，但操作前须将手、容器等先用高锰酸钾水洗一次，再用清水冲洗，擦干，然后再去操作，以防止杂菌污染。
将葡萄捏碎，皮，籽，汁一并放进发酵桶内盖好，一次可做10斤新鲜葡萄。
2．发酵。
发酵是将葡萄皮汁中的糖分经酵母的作用产生酒精和二氧化碳，红葡萄酒的前发酵过程是皮汁籽混在一起的，因为葡萄皮上的白霜存在有酵母，所以自制葡萄酒在发酵时可以不另外加入酵母。
发酵的温度最好在25——30℃，一般可以达到不超过32℃。
当皮汁装入容器后，一般经过一天即可开始发酵。
液面开始是平静，这时已有微弱的二氧化碳气泡产生，表示酵母已开始繁殖，经过2~3天有大量二氧化碳放出，皮渣上浮结成一层帽盖，口尝果汁，甜味渐减，酒味渐增。
发酵时每天应将上浮的葡萄皮用漏勺压到汁内1——2次，这样做一方面防止葡萄皮生霉，变酸，同时可将皮上的色素和单宁溶解在酒液中，且排出CO2，使酵母得到氧气，发酵更旺盛。
发酵第三天，此时可以进行加糖，一般10斤葡萄加2——3斤糖，分两次加，第一次加一半，糖加进去后搅动一下，盖好继续发酵。
171克可提升一度酒，发酵至第7——8天二氧化碳放出至微弱而接近平静，酒精味很浓、糖分减少至1%以下，汁液开始清晰，即为发酵结束，进行压榨过滤，将皮汁分离。
3．压榨过滤的方法；是用洁净的布袋或纱布，进行挤压或扭压，除掉渣和籽，清理干净发酵桶擦干水，将过滤好的葡萄酒放进桶内，也可以放在其它的溶器内，比如玻璃瓶，陶瓷，不锈钢等溶器。
加入白糖进行二次发酵，发酵至15天，用一根管子用虹吸法将上面清亮的酒吸出，洗理干净下面的沉淀物。
再将葡萄酒放在阴凉避光的地方存放15——20天，用虹吸法再倒一次溶器。
4．存放的方法；将第三次倒过的葡萄酒，10斤酒放5片维生素C片，起抗氧化的作用。
用玻璃瓶装放在阴凉避光的地方存放。
这样的葡萄酒每天喝一杯，对心血管，抗衰老，都有一定的作用。
葡萄酒常识中英双语
葡萄酒的简史 Wine History
埃及人和腓尼基人是闪族人的两大贸易合作伙伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians 腓尼基人 (1100 B.C. 开始在欧洲各地运输葡萄树）1100 B.C. 商业社会，开始在欧洲各地运输葡萄树 Phoenicians （Start to transport vines around Europe ) 1100 B.C. Mercantile society started to transport vines around Europe 最出色的航海家。地中海盆地-北非-南欧-西不骆驼岩山, The finest sea travelers in their age. Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar. Wine drinkers go, vine goes too
葡萄酒的简史 Wine History
希腊人 Greeks 日常健康饮料 social beverage 殖民欧洲. 带葡萄树回家. 贡献：将新葡萄酒品种核心技术 引进法国南部，西班牙，最重要的是意大利
Colonizes Europe. Brought vines to permanent home. Contribution:spread vine, brought new grapes and new techniques to southern France, Spain, and perhaps most importantly ,to southern Italy.
红酒酿造过程英语介绍作文
红酒酿造过程英语介绍作文The Process of Making Red Wine。
Red wine is a popular alcoholic beverage made from the fermentation of dark-colored grapes. The process of making red wine is a complex and intricate one, involving several key steps that are essential for creating the perfect blend of flavors and aromas. In this article, we will take a closer look at the process of making red wine, from grape selection to bottling.Grape Selection and Harvesting。
The first step in making red wine is the careful selection and harvesting of the grapes. The quality of the grapes is crucial to the final product, as the flavor and aroma of the wine are largely determined by the type and quality of the grapes used. Grapes are typically harvested in the early fall, when they have reached their peak ripeness. The grapes are then carefully hand-picked andsorted to ensure that only the best quality fruit is usedfor the wine-making process.Crushing and Destemming。
葡萄酒酿造相关的中英文词汇对照
葡萄酒酿造相关的中英文词汇对照Oe -葡萄含糖量德国盛产白酒，以葡萄含糖量（degrees Oechsle）来分级。
愈晚摘的葡萄，含糖量愈高，相对风险愈大。
Appellation Controlle（Ah-pel-ah-syohN cohn-troh-LAY）-法定产区管制系统法国在1936开始创建的一套对葡萄酒产制的相关规范，从葡萄的品种、产制过程地域等皆有详细且严格的规定，以保障葡萄酒的质量，当然也因此而控制了酒的产量，进而提升酒的价格。
Auslese （OWS-lay-zeh）-德国葡萄酒分级QmP 第3等由经过挑选被富贵霉侵蚀的葡萄酿成的晚摘甜酒，自然含糖量须在83-105°Oe之间。
Beerenauslese (BARE-ehn-OWS-lay-zeh)-德国葡萄酒分级QmP 第2等由经过挑选被富贵霉侵蚀的葡萄酿成的晚摘甜酒，与Auslese不同的是这等级的葡萄是一颗一颗选出，而前者则是一串。
自然含糖量须在110-128°Oe之间。
Blanc de Blancs -白之白用白葡萄酿成的白酒。
通常用在香槟酒上，特别是指由莎当妮酿制的香槟酒。
Bodega -酒厂西班牙文，即酒厂，酒窖。
BOTRYTIS CINEREA -贵腐霉菌，富贵霉晚摘葡萄被贵腐霉菌侵袭，会造成脱水的情形，使糖粉份和酸度增高，生成浓郁的香气。
价格高昂的贵腐甜白酒便是这样酿造的。
在湿湿的环境容易引发贵腐霉菌的感染，对葡萄有两极的影响。
负面是受贵腐霉菌侵蚀的成长中红葡萄，果皮会变薄而流失果香和丹宁。
正面是贵腐霉菌会吸干白葡萄的水份而剩下浓缩的果糖，可以酿造成高质量的甜白酒。
Bourgogne (Boor-GON-yeh) -法文的布根地BRIX -一种测度糖份的单位葡萄采收后，必须测度糖份以便控制发酵。
Brut -干涩不甜的口感通常形容气泡酒，注明在酒标上。
Butt -伯特是用来制作莎妮酒的木桶。
容量达600公升。
制作葡萄酒英语作文
制作葡萄酒英语作文Wine production, an art as old as time, involves a meticulous process that transforms humble grapes into exquisite elixirs. The journey of crafting wine begins in the vineyard, where grapevines are carefully tended to produce the best quality fruit. Factors like soil composition, climate, and topographyall play a crucial role in determining the characteristics of the grapes and, ultimately, the wine.Harvest season marks a significant milestone in the winemaking process. Grapes are handpicked or harvested by machines, depending on the vineyard's size and practices. The timing of the harvest is crucial, as it significantly impacts the wine's acidity, sweetness, and overall flavor profile.Once the grapes are harvested, they undergo the process of crushing and pressing. This step extracts the juice from the grapes, which is essential for fermentation. The juice, along with the skins and seeds, is transferred to fermentation tanks. Yeast is added to initiate the fermentation process, where sugars in the grape juice are converted into alcohol.Fermentation can take anywhere from a few days to several weeks, depending on the type of wine being produced. Red wines are fermented with the grape skins, which give them their color and tannins, while white wines are typically fermented without the skins.After fermentation is complete, the wine is transferred to barrels or tanks for aging. Aging is a critical stage in winemaking, as it allows the wine to develop its complex flavors and aromas. The type of container used for aging, such as oak barrels or stainless steel tanks, can also influence the wine's taste.Once the wine has aged to perfection, it undergoes a process called fining and filtering to clarify and stabilize it. This step helps remove any remaining solids or impurities, ensuring the wine is clear and free of any offflavors.Finally, the wine is bottled and labeled, ready to be enjoyed by wine enthusiasts around the world. From the vineyard to the cellar, the process of making wine is a labor of love that requires skill, patience, and a deep understanding of the grapes and the winemaking process.In conclusion, the art of winemaking is a harmonious blend of science, nature, and craftsmanship. Each bottle of wine tells a story of the land it came from, the hands that crafted it, and the traditions that have been passed down through generations. So, raise a glass to the winemakers who turn simple grapes into liquid poetry, creating a magical experience with each sip. Cheers to the timeless art of making wine.。
英文浅谈葡萄酒
英文浅谈葡萄酒扩充知识：Wine Varieties葡萄酒种类：（By wine making process按工艺分）SPARKLING WINE气泡葡萄酒Champagne香槟Cava加瓦Other Sparkling wines其他气泡酒STILL WINE静态葡萄酒Red 红葡萄酒White白葡萄酒Rose桃红葡萄酒FORTIFIED WINE加强葡萄酒Port / Sherry钵酒/雪利酒Wine Varieties 葡萄酒种类：（ By service sequence按用餐顺序分）Beginning of the meal 餐前Sugar 糖份 Alcohol 酒精Low 低 Aperitif （Drysherry/Champagne/Light dry White） Low 低餐前开胃酒（干性雪利/香槟/清淡干白葡萄酒）Table Wine ( Red, White, Rose… )佐餐酒（红/白/玫瑰红）Dessert Wine ( Botrytis, Ice wine,Port, Late Harvest…)甜酒（贵腐甜白，冰酒，钵酒，迟采半甜…）High 高 Digestive ( Brandy, Liquors, Grappa… ) High 高消化酒（白兰地，利口酒，果渣酒…)End of the meal 餐后Most Common Wine Varietals 主要葡萄品种8,000 grape varieties known in the world世界上目前已知的葡萄品种有8000种1,000 grape varieties used for wine around the world世界上大约有1000种葡萄被制成葡萄酒200 traditionally used in Italy意大利大约使用200种葡萄100 traditionally used in France法国大约使用100种葡萄50 traditionally used in Spain西班牙大约使用50种葡萄Grape variety, a major factor in the taste of a wine不同的葡萄品种，是影响葡萄酒品尝的主要因素White varietals 白葡萄品种Chardonnay/莎当妮Sauvignon Blanc/白苏维翁Riesling/雷司令Gewuztraminer /格乌兹塔米内Pinot Grigio/灰皮诺Viognier/维奥妮Red varietals 红葡萄品种Cabernet Sauvignon/卡本尼苏维翁Merlot/梅洛Cabernet Franc卡本尼弗朗Shiraz (Syrah)/设拉子Pinot Noir/黑皮诺Sangiovese/桑吉奥维谢Nebbiolo /内比奥罗Zinfandel/仙芬黛Tempranillo/泰普妮洛土壤沙质土 sand ( 质淡，葡萄成熟醇化速度较快）白垩土 chalk ( 多样化，高贵品种）砾石 gravel ( 品质佳，质地出色）黏土 clay ( 坚实，浓厚）最重要的一个因素是土壤的排水性最差的土壤最有利于葡萄树的生长，“葡萄树生长最好的地方是什么都不能长的地方”。
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Issue of unstable proteins
◦ No hazard to health of consumers
BUT ◦ Potential to form haze, which is
considered as wine fault
SO ◦ Have to achieve protein stability
positive charge; when pH condition above its isoelectric point, the protein will carry a net negative charge. ◦ Most of proteins in wine have their pI above the wine pH, thus they are positive charged
◦ Protein stabilization: process used in white wine production to remove the excess proteins to avoid any potential protein haze formation after bottling
◦ The pI of a protein is the pH at which the net charge of a protein is zero. ◦ For a protein, when pH condition below its isoelectric point, the protein will carry net
◦ Cold stabilization: process which involves chilling below 0°C to promote formation and precipitation of salt crystals (tartrates)ห้องสมุดไป่ตู้and then racking/filtering to remove them
• alpha helix or beta sheet • Hydrogen bonds
◦ Tertiary structure
• Weak interactions: Hydrogen bonds and Van der Waals interactions
• Ionic bonds: + and – charged amino acid side-chain groups • Disulphide bonds
insoluble ones precipitate in lees ◦ Little proteins are from yeast autolysis
How much of proteins in white juice and wine?
In the range of 30-700 mg/L in juice and 10-250 mg/L in wine, which could be influenced by:
Protein stability
White wine only issue!
What about red wine?
◦ Phenolic compounds extracted from skin could interact with proteins, and lead to precipitation
◦ Quaternary structure
• two or more polypeptide chains to form a complex
Isoelectric point (pI)
◦ The ionisable side-chain groups. A protein with more + than – ionised side-chain groups would have a net + charge, and vice versa. If there is no net charge the protein is neutral and becomes insoluble.
before bottling
Unstable proteins in wine
◦ Pathogenesis-related (PR) proteins: main soluble proteins in wine
◦ The season ◦ Variety of grape ◦ Grape growing region ◦ Ripeness ◦ Crop yield
Protein structure
◦ Primary structure
• sequence of amino acids
◦ Secondary structure
STABILIZATION
Bin Tian, PhD in Wine Science WINE202, 2015
Stabilization
The process of treating a wine to make it stable and clear for years after bottling, including heat (protein) stability and cold stability.
◦ Protein stability is not an issue in red wine
Where are proteins from?
◦ Major of proteins are from grape berries ◦ During crushing: soluble proteins dissolve in juice and
If the pI of the protein below If the pI of the protein above wine pH, it is - charged wine pH, it is + charged
Wine pH
+ + + + + + ++++ - - - - - - - - - -