葡萄酒的制作方法(中英文对照)
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。
红酒酿造过程英语作文
红酒酿造过程英语作文Title: The Process of Wine Making。
Wine making, also known as vinification, is a fascinating process that involves a series of carefully orchestrated steps to transform grapes into the delightful beverage we all know and love. From grape harvesting to bottling, each stage plays a crucial role in shaping the final product. Let's delve into the intricate process of wine making.1. Grape Harvesting: The journey of wine making begins with the careful selection and harvesting of grapes. Grapes are typically harvested by hand to ensure that only the ripest and highest quality fruit is chosen. This process often occurs in the early hours of the morning to take advantage of cooler temperatures and preserve the grapes' freshness.2. Sorting and Crushing: Once harvested, the grapesundergo a meticulous sorting process to remove any unwanted debris or underripe grapes. After sorting, the grapes are gently crushed to release their juices. Traditionally, this was done by foot stomping, but modern wineries use mechanical presses to crush the grapes efficiently while minimizing damage to the skins.3. Fermentation: The crushed grapes, now known as "must," are transferred to fermentation vessels. During fermentation, yeast converts the sugars in the grape juice into alcohol and carbon dioxide. This process can take anywhere from several days to several weeks, depending on various factors such as grape variety, temperature, and desired wine style.4. Pressing: Once fermentation is complete, the wine undergoes pressing to separate the liquid from the solid grape skins, seeds, and stems. The resulting liquid is known as "free-run wine," which is often of higher quality and is kept separate from the pressed wine.5. Aging: After pressing, the wine is transferred tobarrels or tanks for aging. Aging allows the wine todevelop complex flavors and aromas as it interacts with oxygen and compounds present in the wood or container. The duration of aging varies depending on the type of winebeing produced and the winemaker's preferences.6. Blending (optional): In some cases, winemakers may choose to blend wines from different batches or grape varieties to achieve the desired flavor profile. Blending requires skill and precision to balance acidity, tannins, and other characteristics to create a harmonious final product.7. Filtration and Clarification: Before bottling, the wine may undergo filtration to remove any remaining solidsor impurities and clarification to improve its visual clarity. This step helps ensure that the wine is stable and free from any unwanted sediment.8. Bottling: The final stage of the wine making process involves bottling the wine for distribution and consumption. Bottles are typically filled, corked, labeled, and packagedwith care to maintain the wine's quality and integrity.In conclusion, wine making is a labor-intensive yet rewarding process that requires skill, patience, and attention to detail. From grape to glass, each step contributes to the creation of a unique and distinctive wine that reflects the terroir and craftsmanship of the winemaker. Cheers to the art and science of wine making!。
红酒酿造流程英文
IntroductionThe production of high-quality red wine is an intricate dance between artistry, science, and nature, involving a meticulous series of steps that transform humble grapes into complex, nuanced libations. This comprehensive guide delves deep into the red wine production process, elucidating each stage from vineyard management and grape harvesting to fermentation, aging, and bottling. By examining these stages in detail, we gain insight into the rigorous standards and precision required to craft exceptional wines that captivate both the palate and the soul.1. Vineyard Management: The Foundation of QualityThe journey of fine red wine begins long before the grapes are plucked from their vines. Vineyard management is the cornerstone of quality, dictating the health, character, and ultimate potential of the fruit.a) Site Selection and Soil Analysis: Optimal terroir, a French term encompassing soil, climate, and topography, is crucial for cultivating premium grapes. Winemakers carefully select sites with well-draining soils rich in minerals, adequate sun exposure, and suitable microclimates to nurture specific grape varieties. Regular soil analysis ensures proper nutrient balance and pH levels, enabling vines to thrive.b) Vine Training and Pruning: The trellising system, pruning techniques, and canopy management practices employed influence grapevine growth, yield, and fruit quality. Vertical Shoot Positioning (VSP), for instance, encourages optimal sunlight penetration and air circulation, reducing disease pressure and promoting even ripening. Pruning, typically conducted during winter dormancy, controls yields by limiting the number of buds per vine, concentrating flavors and aromas in the remaining grapes.c) Irrigation and Fertilization: While many premium wine regions advocate dry farming to enhance grape intensity, judicious irrigation may be necessary in drier climates or during drought years. Organic or biodynamic fertilizers may be applied to replenish soil nutrients, maintaining vine health withoutcompromising wine purity.2. Grape Harvest: Timing is EverythingThe decision to harvest is one of the most critical junctures in winemaking, as it determines the final wine's sugar content, acidity, and phenolic maturity.a) Berry Sampling and Testing: Winemakers and viticulturists regularly sample grapes, measuring sugar (Brix), acid (TA and pH), and tasting for flavor development. The ideal harvest window balances sugar levels for desired alcohol content, sufficient acidity for structure and freshness, and ripe tannins and anthocyanins for color, mouthfeel, and longevity.b) Harvest Method: Depending on the winery's philosophy and the vintage conditions, grapes may be harvested by hand or machine. Hand-picking allows for selective picking, ensuring only the best clusters reach the winery, while mechanical harvesting can be more efficient and cost-effective, particularly for large-scale operations.3. Vinification: Transforming Grapes into WineOnce harvested, grapes undergo a series of transformative processes to extract color, flavor, and tannins, ultimately yielding the finished wine.a) Crushing and Destemming: Grapes are gently crushed to release juice and partially broken skins, which contain valuable color pigments and tannins. Simultaneously, destemming removes stems to prevent bitter tannins from entering the must. Some winemakers may opt for whole-cluster fermentation, incorporating intact stems for added complexity and structure.b) Maceration and Fermentation: Crushed grapes (must) are transferred to fermentation vessels, where they undergo alcoholic fermentation. Yeast converts sugars into alcohol and carbon dioxide, generating heat and releasing aromatic compounds. During this period, the must is periodically punched down or pumped over to ensure skin contact, extracting color, tannins, and flavor compounds. Temperature control is crucial, as excessive heat can lead to loss of delicate aromas and flavors.c) Pressing and Malolactic Fermentation: Once primary fermentationconcludes, the wine is pressed to separate the liquid (free-run wine) from the solids (skins, seeds, and stems). The press wine, containing higher tannins, may be blended with free-run wine to achieve the desired style. Many red wines then undergo malolactic fermentation, a secondary bacterial fermentation that converts harsh malic acid into softer lactic acid, contributing to wine's texture and stability.4. Aging and Maturation: Enhancing Complexity and HarmonyThe aging process is instrumental in refining a young wine's character, integrating its components, and developing tertiary aromas and flavors.a) Barrel Aging: Many premium red wines are aged in oak barrels, which contribute vanilla, spice, and toast notes, as well as subtle oxygenation that softens tannins and enhances complexity. The choice of oak origin (French, American, Hungarian, etc.), toast level, and barrel size (barrique, puncheon, or larger formats) significantly impacts the wine's profile. Periodic racking, or transferring wine from one barrel to another, helps clarify the wine and prevent spoilage.b) Stainless Steel or Concrete Aging: Some winemakers prefer to age their wines in inert containers like stainless steel tanks or concrete eggs to preserve the purity of fruit flavors and minimize oak influence. These vessels can also offer temperature control and micro-oxygenation benefits.c) Blending and Assemblage: Prior to bottling, winemakers may blend different grape varieties, vineyard blocks, or batches fermented and aged separately to achieve the desired style, balance, and consistency. This artful process involves numerous tastings and adjustments to create a harmonious final product.5. Fining, Filtration, and Bottling: Ensuring Stability and ClarityThe final stages of red wine production focus on stabilizing the wine and preparing it for bottling.a) Fining and Clarification: Fining agents such as egg whites, bentonite clay, or activated charcoal may be used to remove excess tannins, proteins, andother suspended particles, resulting in a clearer, more stable wine. Alternatively, cold stabilization can precipitate tartrate crystals, preventing unsightly sediment in the bottle.b) Filtration: Depending on the desired level of clarity and the wine's natural stability, it may be filtered using various methods ranging from coarse filtration to sterile filtration. However, some producers advocate against filtration, believing it can strip wine of its character and complexity.c) Bottling: Once the wine is deemed ready, it is bottled under carefully controlled conditions to minimize oxygen exposure and prevent contamination. Corks or alternative closures are chosen based on their oxygen transmission rates, compatibility with the wine, and environmental impact. Finally, the bottles are labeled, sealed, and stored for further maturation or immediate release.ConclusionThe production of high-quality red wine is a multifaceted, exacting endeavor that combines centuries-old traditions with cutting-edge technology. From the meticulous cultivation of grapes in the vineyard to the artful blending and careful bottling, every step is guided by a relentless pursuit of excellence. This comprehensive overview underscores the dedication, skill, and passion required to craft exceptional wines that not only satisfy but inspire, reflecting the unique terroir, vintage nuances, and the winemaker's vision. Ultimately, it is this unwavering commitment to quality that distinguishes fine red wines, making them a testament to the profound synergy between nature, craftsmanship, and time.。
描写制作葡萄酒步骤的英语作文
描写制作葡萄酒步骤的英语作文The process of making wine is an ancient art that combines patience with precision. It begins with the careful selection of ripe grapes, which are the heart of any fine wine.After harvesting, the grapes are gently crushed, releasing their sweet juice. This juice, known as must, is then transferred to fermentation vessels where the magic begins. Yeast is introduced to the must, initiating a fermentation process that transforms the sugar into alcohol.During fermentation, the must is monitored closely. Temperature control is crucial to ensure a steady and even conversion of sugars. This can last anywhere from a few days to several weeks, depending on the desired outcome.Once fermentation is complete, the wine is separated from the skins and seeds. This clear liquid is then allowed torest and mature. Aging can take place in stainless steel tanks or, for a more complex flavor profile, in oak barrels.The aging process is where the wine develops its character. It can last from a few months to several years, during which time the wine's flavors deepen and become more complex.Finally, the wine is bottled, sealing in its flavors andaromas. Each bottle is a testament to the winemaker's skill and the terroir from which the grapes were grown, ready to be shared and enjoyed by wine enthusiasts around the world.。
红葡萄酒中英文对照外文翻译文献
中英文对照外文翻译文献(文档含英文原文和中文翻译)英文文献:Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humansBackground: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation. Methods: 20 young (18–30 yrs) and 20 older ( 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status.Results: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation. Conclusion: It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status. BackgroundEfforts to define the role of nutrition in health have captured researcher's interest in antioxidants and their capacity to protect the body from damage induced by oxidative stress. Extensive research has demonstrated the protective properties of antioxidants, which scavenge reactive oxygen species (ROS) and their precursors, as well as up-regulate enzymes involved in the repair of cellular damage. Red wine contains a rich source of a large number of antioxidants, namely the phenolic acids and polyphenols, which provide it with its protective redox potential.Epidemiological studies have shown that despite the high intake of saturated fatty acids within the diets of some populations, a reduced mortality rate from cardiovascular disease is attributed to the high consumption of red wine, independent of its alcohol content, the ‘French Paradox’. Studies also indicate thatsub-populations already at a high risk of coronary heart disease (CHD) (i.e. elderly) may potentially experience a greater beneficial effect from moderate wine consumption [5]. Moderate consumption of red wine has also been shown to retard or slow the plasma clearance of high density lipoproteins (HDL),a negative risk factor for the development of cardio vascular disease (CVD). In doing so, a positive correlation between HDL particles and moderate red wine intake becomes evident . Furthermore, the incubation of low density lipoproteins LDL) in varying concentrations of red and white wine showed a 50% decline in oxidation at concentrations of 0.04 and 0.7 mg/ethanol/mL respectively, up to a concentration of 1.0 mg/mL. These results indicate that red wine inhibits cell mediated LDL oxidation more efficiently then white wine and at much lower concentrations.To investigate further, the relationship between red wine consumption and oxidative damage in humans has been studied by Greenrod and Fenech , in a series of in vitro and ex vivo study designs. They demonstrated a strong(>70%) reduction inH2O2 induced genetic damage after 1hour post consumption of 300 mL of red wine. These findings are also supported by a similar study by Szeto and Benzie , showing that DNA damage was significantly reduced in a H2O2 challenge, with treatment of caffeic acid, a polyphenol found in red wine.Oxidative damage to a range of biomolecules is of particular interest to researchers. The tripeptide glutathione(GSH) functions as an antioxidant, which scavenges free radical species in circulation. GSH is oxidized as the enzyme glutathione peroxidase catalyzes the degradation of H2O2 . Increasing evidence demonstrates GSH plays an integral role in the protection against oxidative stress in the circulation due to its ability to facilitate the recycling of oxidized α-tocopherol and ascorbic acid, two important antioxidants in the circulation and is widely used as a biomarker of circulating antioxidant levels . Within plasma fatty acid residues of phospholipids and LDL, are extremely susceptible to oxidative damage by free radical intermediates resulting in oxidized fatty acids and peroxidation byproducts, such as conjugated diennes (CD) and malondialdehyde (MDA) derivatives . MDA appears to be one of the most toxic and mutagenic aldehydes generated by lipid peroxidation of polyunsaturated fatty acids of cell membranes . It is also a popular measurement used to quantify the effects of radical damage to cellular lipids.A large body of evidence which indicates that free radical production can directlyor indirectly play a major role in cellular processes implicated in atherosclerosis and CVD,.Therefore the aim of this study were firstly to under stand how moderate red wine consumption (400 ml/day) for two weeks effected circulating lipids, antioxidant level and total antioxidant capacity in the circulation and secondly assess the differences in bioefficacy of red wine in young and older populations.MethodsRecruitment of volunteersThis study protocol was approved by the Human Research Ethics Committee of Victoria University (HRETH.SET 15/05). Forty volunteers were selected based upon their responses to a general health questionnaire and after giving written informed consent. Those who were taking any anti-coagulant or anti-inflammatory medications or had a history of cardiovascular or liver disease were excluded. Two age groups were selected, these were 20 volunteers aged between 18–30 years old (young group) and 20 volunteers aged older then 50 years old (older group). Volunteers were randomly assigned to begin in the red wine or control group within their respective age group (Figure 1).Intervention designPrior to drinking the red wine or control period volunteers were asked to abstain from consuming any alcohol, grapes or grape products for one week. After this one week lead in subjects had three 10 mL tubes of fasting blood collected via venipuncture to determine baseline measures of MDA, GSH, and total antioxidantcapacity and BMI (kg/m2) calculated, after which they began the red wine or control period. During the red wine period participants consumed 400 mL of red wine each day (Cabernet Sauvignon) over a period of two consecutive weeks and abstained from other alcohol, grapes or grape products. A placebo such as alcohol free wine was not used due to difficulties in matching the flavour and mouth feel of the redwine used. Instead a crossover design was used whereby after completing either the red wine or control period volunteers were given a two week washout period before crossing over into the other group. During the control period volunteers abstained from consuming any source of alcohol, grapes or grape products for two weeks. Three 10 mL tubes of fasting blood were again collected after the treatment or control phase (see Figure 1). Participants were also encouraged to maintain their usual diet and exercise habits throughout the entire study phase which was monitored by participants keeping a food and activity diary before and during the study. There were no specific instructions given to avoid foods containing large amounts of phenolic compounds, other than abstain from consuming any alcohol, grapes or grape products as previously described.Wine supplementationThe red wine used throughout this study was a Cabernet Sauvignon, supplied as a cask wine to prevent the oxidation of the wine. This style was chosen since it is known to be palatable to most people and to the volunteers in the study. Participants consumed the wine at any time during the day, however, it was suggested that they do so at a time when they would normally consume alcohol (e.g. with an evening meal). Importantly, during the period of supplementation participants were asked to refrain from consuming any other sources of alcohol, grapes or grape products.Wine compositionThe concentrations of total anthocyanins, degree of anthocyanin ionisation, total phenolic compounds, red wine colour (density and hue) and two indices providing a measure of polymerisation of monomeric forms (Chemical age index #1 and #2) were determined by spectropho tometric methods . Determination of the concentration of free and bound sulphur dioxide in the wine was made using the method of Rankine and Pocock. Alcohol content was provided by the wine producer. The composition of the wine used in this study was analysed can be seen in Table 1. All components of the wine used in this study, except for red wine colour – hue and free sulfur dioxide, were slightly higher than the red wine used in a study by Greenrod et al.Analyses of glutathioneGlutathione was measured as it is an important antioxidant in the circulation using a commercially available colorimetric kit (Northwest Life Sciences) based on the method of Teitze following the manufactures instructions. Blood was collected via venipuncture using EDTAcoated tubes and stored at 4°C. Whole blood samples were then deproteinated mixing aliquots with 100 ul of cold 5% metaphosphoric acid followed by centrifugation at 1500 × g for 5 min, the supernatant was then removed and stored at -20°C awaiting further analysis. All sampleswere then assayed for reduced GSH as a batch. This involved mixing 50μL of calibrators or samples with 50μL DTNB reagent and 50 μL glutathione reductase reagent in the wells of microplate. This reaction mix was then incubated at ambient temperature for 3 min after which 50 ul NADPH reagent was added to all wells and absorbance values read at 405 nm with data collected at 15 sec intervals for 3 min. Absorbance values were then plotted as a function of time for each calibrator and sample. A calibration curve was then constructed by plotting the△A405/min for each calibrator as a function of the GSHconcentration and the equation for the calibration curve was then used to calculate the concentration of GSH in all samples.Analyses of malondialdehydePlasma malondialdehyde was as a marker of lipid peroxidation using a commercially available colorimetric kit (Northwest Life Sciences) following the manufactures instructions. Blood was collected via venipuncture using EDTA coated tubes, stored at 4°C and plasma separated within 2 hrs by centrifugation at 3000 × g for 10 minutes at room temperature. Plasma samples were then stored at -20°C awaiting further analysis. All samples were then assayed for MDA as a batch. This involved mixing 250 ul calibrator or sample with 10 uL of Butylated hydroxytoluene reagent, 250 ul Phosphoric acid reagent and 250 ul 2-Thiobarbituric acid reagent. This reaction mix was then incubated at 60°C for 60 min followed by centrifugation at 10000 × g for 3 min. Absorbance of calibrators and samples was then read at 532 nm in a spectrophotometer (Biorad). Absorbance values for calibrators were thenused to construct a calibration curve and the equation for calibration curve was then used to calculate the concentration of MDA in all samples. Analyses of total antioxidant statusSerum total antioxidant status (TAS) was determined for a quantitative assessment of in vivo antioxidant status using a commercially available kit (Randox) based on the troloxequivalent antioxidant capacity method of Miller following the manufactures instructions. Blood was collected via venipuncture using serum separator tubes, stored at 4°C and serum separated within 2 hrs. Serum samples were then stored at -20°C awaiting further analysis. All samples were then assayed for TAS as a batch. This involved mixing 20 μL c alibrator(6-hydroxy-2,5,7,8-etramethylchroman-2-carboxylic acid 1.79 mmol/L) or sample with 1 ml of chromogen (metmyoglobin 6.1μmol/L, ABTS 610 μmol/L) and incubating at 37°C for 3 min. Initial absorbance was then read at 600 nm in a spectrophotometer (Biorad). After which 200 μL of substrate(hydrogen peroxide 250 μmol/L) was added to calibrator and sample and incubated at 37°C for 3 min. Final absorbance was then read at 600 nm. The change in absorbance value for samples relative to the change in absorbance of the calibrator was then to calculate the TAS in all samples. The total antioxidant status of the red wine (Cabernet Sauvignon) used in this study was also meas ured using the same assay.Analyses of serum glucose and plasma lipidsSerum glucose was determined using a commercial glucose oxidase reagent and standard (Thermo Electron Corporation). This involved mixing 3 μL of calibrator or sample with 450 μL of glucose oxidase reagent and incubating at 37°C for 5 min. Absorbance of calibrators and samples was then read at 500 nm in a spectrophotometer (Biorad). The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the glucose level in all samples. Plasma triglycerides were determined using commercially available colorimetric kit (Thermo Electron Corporation). This involved mixing 6 μL of calibrator or sample with 600 μL of triglyceride reagent and incubating at 37°C for 3 min. Absorbance of calibrators and samples was then read at 500 nm in a spectrophotometer (Biorad). The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the triglyceride level in all samples. Total cholesterol was determined using commercially available colorimetric kit (Thermo Electron Corporation). Thisinvolved mixing 6 μL of calibrator or sample with 600μL of cholesterol reagent and incubating at 37°C for 3 min. Absorbance of calibrators and samples was then read at 500 nm in a spectrophotometer (Biorad). The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the cholesterol level in all samples.HDL cholesterol was determined using commercially available colorimetric kit (Thermo Electron Corporation). This involved mixing 4 μL of calibrator or sample with 300 μL of HDL reagent 1 and incubating at 37°C for 5 min. After which 100μL of HDL reagent 2 was added to calibrator and sample and incubated at 37°C for 3 min. Absorbance of calibrators and samples was then read at 600 nm in a spectrophotometer (Biorad). The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the triglyceride level in all samples. LDL cholesterol, a risk factor for cardiovascular disease, was calculated by subtracting HDL cholesterol values, a negative risk factor for cardiovascular disease, from total cholesterol.Statistical analysisStatistical analysis was performed using the SPSS statistical package (version 12.0, SPSS Inc.). All data were distributed normally and expressed as mean ±standard error of the mean (SEM). Data from young and older individuals were analyzed using a three way ANOVA to determine the effect of wine consumption within the young or old group, any difference between young and old groups and any difference between pre samples with the young or old group. Due to the cross over design of the study any difference between are not included in the analysis s the primary focus of the research was to determine the effect of red wine consumption. In all cases a P value of < 0.05 was considered statistically significant.ResultsWhole blood glutathione was measured as it is an important circulating antioxidant. Before and after red wine consumption GSH levels were elevated in older volunteers compared to young volunteers (P < 0.001, Figure 2). Despite this difference between young and old volunteers consumption of red wine had the same effect with both the young and old groups causing significant reductions in GSH levels after red wine consumption, young with wine (P = 0.004) and older with wine periods (P < 0.001, Figure 2). No significant changes in GSH level were observed in young and older groups without red wine.Plasma malondialdehyde was measured as a biomarker of lipid peroxidation. Before and after red wine consumption MDA levels were reduced in older volunteers compared to young volunteers (P < 0.05, Figure 3). Despite this difference between young and old volunteers consumption of red wine had the same effect within both the young and old group causing significant reductions in MDA levels after red wine consumption, young with wine (P < 0.001) and older with wine periods (P < 0.001, Figure3). No significant changes in MDA level were observed in young and older groups without red wine.Serum total antioxidant status was calculated for samples from each study group. Before red wine consumption TAS levels were decreased in older volunteers compared to young volunteers (P < 0.001, Figure 4). Despite this difference between young and old volunteers consumption of red wine had the same effect within both the young and old group demonstrating a significant increase in total antioxidant status after red wine consumption, young with wine (P = 0.026) and older with wine periods (P=0.01, Figure 4). These changes correspond to the changes in GSH and MDA with red wine consumption for both young and older groups. The total antioxidant status of the red wine consumed by all treatment subjects in this study contained 1.53 ± 0.027 mmol/L of antioxidant capacity (Figure 4).There was no significant difference in both age (yrs) and BMI (kg/m2) between red wine and abstinence periods for both young and older population groups (Table 2). Similarly there were no differences in serum glucose concentrations between pre and post samples for both young and older control and treatment groups (Table 2). Plasma lipid profiles for each study group were examined through the determination of plasma cholesterol, plasma triglycerides, plasma HDL-cholesterol and plasmaLDL-cholesterol values. No statistical significance was found for any of the blood lipid profiles within each study group (Table2).References1. Morton LW, Abu-Amsha Caccetta R, Puddey IB, Croft KD: Chemistry and biological effects of dietary phenolic compounds：relevance to cardiovascular disease. Clin Exp Pharmacol Physiol 2000, 27(3):152-9.2. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB: Therelative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res 1995, 22(4):375-83.3. German JB, Walzem RL: The health benefits of wine. Annu Rev Nutr 2000, 20:561-93.4. Renaud S, de Lorgeril M: Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 1992339(8808):1523-6.5. Gronbaek M: Factors influencing the relation between alcohol and mortality –with focus on wine. J Intern Med 2001 , 250(4):291-308.6. Rifici VA, Stephan EM, Schneider SH, Khachadurian AK: Red wineinhibits the cell-mediated oxidation of LDL and HDL. J Am Coll Nutr 1999, 18(2):137-43.7. Greenrod W, Fenech M: The principal phenolic and alcoholic components of wine protect human lymphocytes against hydrogen peroxide- and ionizingradiation-induced DNA damage in vitro. Mutagenesis 2003, 18(2):119-26.8. Szeto YT, Benzie IF: Effects of dietary antioxidants on human DNA ex vivo. Free Radic Res 2002, 36(1):113-8.9. Tosukhowong P, Sangwatanaroj S, Jatuporn S, Prapunwattana P, Saengsiri A, Rattanapruks S, Srimahachota S, Udayachalerm W, Tangkijvanich P: The correlation between markers of oxidative stress and risk factors of coronary artery disease in Thai patients. Clin Hemorheol Microcirc 2003, 29(3–4):321-9.10. Jefferies H, Coster J, Khalil A, Bot J, McCauley RD, Hall JC: Glutath ione.ANZ J Surg 2003, 73(7):517-22.11. Djuric Z, Potter DW, Taffe BG, Strasburg GM: Comparison of iron-catalyzed DNA and lipid oxidation. J Biochem Mol Toxicol 2001, 15(2):114-9.12. Lasheras C, Huerta JM, Gonzalez S, Brana AF, Patterson AM, Fernandez S: Independent and interactive association of blood antioxidants and oxidative damage in elderly people. Free Radic Res 2002, 36(8):875-82.13. West IC: Radicals and oxidative stress in diabetes. Diabet Med 2000,17(3):171-80.14. Halliwell B, Gutteridge J, editors: Free radicals in biology and medicine. Oxford: Clarendon Press; 1989.15. Somers T, Vérette E: Phenolic composition of natural wine types. In Modern Methods of Plant Analysis: Wine Analysis Edited by Linskens H, Jackson J. Berlin: Springer-Verlag; 1988:219-57.16. Somers T, Evans M: Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO2 chemical age. J Sci Food Agric 1977, 28:279-87.译文:饮用红葡萄酒能增加抗氧化状态并减少氧化应激在年轻和老年人体内的循环摘要背景：红葡萄酒中含有丰富的抗氧化剂天然来源，这可以保护免受氧化应激，一个与年龄有关的疾病决定因素身体。
葡萄酒的制作流程以及原理需求描述
葡萄酒的制作流程以及原理需求描述Wine making is a complex process that involves several key steps. 葡萄酒的制作是一个复杂的过程，其中包括几个关键步骤。
First, the process begins with the harvesting of ripe grapes from the vineyard. 首先，这个过程从葡萄园采摘成熟的葡萄开始。
The grapes are then crushed to release their juices, which contain natural sugars and other essential compounds. 然后压榨葡萄来释放它们的汁液，其中含有天然的糖分和其他必要的化合物。
Next, the juice is transferred to fermentation tanks, where yeast is added to begin the fermentation process. 接下来，将果汁转移到发酵罐中，加入酵母开始发酵过程。
During fermentation, the yeast consumes the sugars in the juice and produces alcohol and carbon dioxide as byproducts. 在发酵过程中，酵母消耗果汁中的糖分并产生酒精和二氧化碳作为副产物。
Once fermentation is complete, the wine is transferred to barrels or tanks for aging, where it develops its unique flavors and aromas. 一旦发酵完成，葡萄酒就被转移到桶或罐中陈酿，在这里它会形成独特的风味和香气。
红酒酿造流程英文
红酒酿造流程英文(中英文版)The process of winemaking involves several steps, from harvesting the grapes to bottling the finished product.Here is an overview of the traditional winemaking process:葡萄采摘是红酒酿造的第一步。
在适宜的季节，葡萄园的工人会手工或使用机器采摘成熟的葡萄。
Harvesting is the first step in the winemaking process.In the right season, workers in the vineyard will handpick or use machines to harvest mature grapes.Once the grapes are harvested, they are typically sorted to remove any unwanted fruit, stems, and leaves.This step ensures that only high-quality grapes are used for winemaking.采摘后的葡萄需要进行筛选，去除不需要的果实、茎和叶子。
这一步骤确保只有高质量的葡萄用于酿造。
After sorting, the grapes are usually crushed and destemmed, unless the stems are used for their flavor and tannins.Crushing the grapes releases their juices, which is the main component of the wine.葡萄筛选后，通常会压碎并去除梗，除非梗用于增添风味和单宁。
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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。
Wine Making
1.Mash. Clean the ripe red grapes in water, and remove the unripe, moldy and crushed ones as well as fruiting pedicels. Then put the grapes in the sterilized still and mash them (Wash your hands and the still with potassium permanganate solution and then water; dry them beforehand in case of bacterial contamination). Crush the grapes and put them together with grape skins, seeds and juice into the fermenter. 10 catties of grapes may be used in a
single fermentation.
2.Ferment. Fermentation is to produce ethanol and carbon dioxide from sugar in grape skins and juice by yeast. Wine fermentation is done with a mixture of skins, seeds and juice; bloom in grape skins contains yeast, home wine making, therefore, requires no additional yeast in fermentation.
Temperature is appropriate between 25-30℃but should be under 32℃.
The fermentation begins one day after the grapes are put in the container. The liquid has a calm surface at the beginning, then a small amount of carbon dioxide occurs, indicating the propagation of yeast. In two to three days, massive carbon dioxide is released with skin dregs capped; vinosity in the juice gradually overpowers the sweetness.
Each day in fermentation, press the floating skins into the liquid once or twice with a slotted spoon, in prevention of moldy skins and in promotion of fermentation by dissolving pigment and tannins into the liquid, emitting carbon dioxide and providing oxygen to yeast.
On the third day, you may add sugar. 10 catties of grapes usually require 2-3 catties of sugar. Sugar is put into the liquid at twice. For the first time, add half of the sugar, mix the liquid and close the container for fermentation. 171 grams of sugar can raise the alcohol degree by 1%. On the seventh day or eighth, carbon dioxide is small in amount and becomes calm; vinosity is greater while sugar content is under 1%; the solution is limpid. Fermentation is thus finished; squeeze and filter the solution to separate the dregs and liquid.
3.Squeeze and filter. Squeeze or twist the liquid with a clean cloth bag or gauze, remove the dregs, clean and dry the fermenter. Pour the filtered wine into a barrel, a glass bottle, a ceramic or a stainless steel container. Put in sugar for another fermentation. On the fifteenth day, suck the limpid wine on the upper layer with the siphonage of a straw, and clean the yeasty sediment at the bottom. Store the wine at a cool and dark place for fifteen to twenty days, and refine the wine again with siphonage.
4.Store. Put five vitamin C tablets in the 10 catties of refined wine (in step 3) in case of oxidation. Keep the bottled wine in a cool and dark place. Taking such a glass of wine daily is conducive to your cardiovascular system and anti-aging.。