葡萄酒酿造科学英文资料：L6, Whites, juice to bottled wine
葡萄酒的酿制
玫瑰葡萄酒酿制过程
•
If you allow only a few hours of maceration,
红葡萄酒 去色法 红白葡萄酒 混合法 发酵前葡萄皮 浸渍法
the wine will pick up some coloration from the skins, and the wine is only slighted tainted. 如果仅有短时间的浸渍，葡萄酒的颜色就不 酿造 方法
在一小时之前开瓶，让酒瓶直立透气即可。 红酒就比较复杂，可提早两个小时开瓶。
5、开瓶的步聚 Wine Opening Steps 1）、用刀子沿着瓶口突起的上沿或下沿，将瓶口的封套割开。 2）、用擦布把瓶口擦拭干净。 3）、用开瓶器将软木塞拔出。 4）、闻一下软木塞是否有异味，以鉴别酒质。
6、杯子的选择与斟酒的礼仪 Glass Selecting & Wine Serving
葡萄酒的酿制 Wine making process
White Wine Making Process
白葡萄酒酿制过程
Red Wine Making Process 红葡萄酒酿制过程
红葡萄 酒
采收
装瓶
破皮、 去梗
澄清
浸皮与 发酵
酒糟中 培养 橡木桶 中培养
榨汁
Rosé Wine Making Process
•
Wines in which grape based spirit is added either after the fermentation or during the fermentation. 在发酵后或发酵过程中，加入由白兰地 This operation is called the fortification of the wine Examples: 1）Port （Fortified during fermentation） 2）Sherry （Fortified after fermentation） 这个过程叫做葡萄酒的加强。 例如： 1） 钵酒 （发酵过程中加强） 2）雪利酒 （发酵后加强）
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.
红酒酿造流程英文
红酒酿造流程英文English:The process of making red wine starts with the harvesting of the grapes, typically done by hand to ensure that only the best grapes are selected. The grapes are then crushed to release their juices, which are then left to ferment in vats with the skins and seeds. During fermentation, sugars in the grape juice are converted into alcohol by yeast. The length of fermentation and the specific techniques used can vary depending on the desired style of wine. After fermentation is complete, the wine is pressed to separate the liquid from the solids, and then transferred to barrels or tanks for aging. The aging process can take anywhere from a few months to several years, during which the wine develops its flavor and complexity. Finally, the wine is bottled, labeled, and ready to be enjoyed by wine lovers around the world.中文翻译:制作红酒的过程始于葡萄的收获，通常是通过人手采摘，以确保只有最好的葡萄被选中。
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.。
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。
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酒的酿造过程的英语作文
酒的酿造过程的英语作文The Brewing Process of Wine。
Wine is an alcoholic beverage made from fermentedgrapes or other fruits. The process of making wine, also known as winemaking or vinification, involves several steps that are crucial to the final quality and taste of the wine. In this essay, we will explore the different stages of the wine brewing process.1. Harvesting: The first step in wine production is the harvesting of the grapes. Grapes are typically harvested in the fall when they have reached their optimal ripeness. The timing of the harvest is crucial as it directly impacts the sugar, acid, and tannin levels in the grapes, which in turn affects the flavor and quality of the wine.2. Crushing and Pressing: Once the grapes are harvested, they are crushed to release their juice. In traditional winemaking, this process was done by foot stomping, butnowadays, mechanical crushers are used to crush the grapes. After crushing, the grapes are then pressed to extract the juice from the skins, seeds, and pulp.3. Fermentation: The next step in the wine brewing process is fermentation. During fermentation, yeast is added to the grape juice to convert the sugars into alcohol and carbon dioxide. This process can take anywhere from a few days to several weeks, depending on the desired style of wine. Red wines are fermented with the grape skins, which gives them their color and tannins, while white wines are fermented without the skins.4. Aging: After fermentation, the wine is aged to develop its flavor and character. This can be done in stainless steel tanks, oak barrels, or other types of containers. The aging process allows the wine to mellow and develop complex aromas and flavors. The length of time the wine is aged varies depending on the type of wine being produced. For example, red wines are typically aged longer than white wines.5. Bottling: Once the wine has been aged to perfection, it is ready to be bottled. Bottling is the final step in the wine brewing process and involves filling the wine into bottles, corking them, and labeling them. The wine is then stored in a cool, dark place to allow it to further mature and develop.In conclusion, the wine brewing process is a complex and intricate art that requires skill, patience, and attention to detail. Each step in the process plays a crucial role in determining the final quality and taste of the wine. From the harvesting of the grapes to the bottling of the finished product, every stage requires precision and care to create a truly exceptional wine. So the next time you enjoy a glass of wine, take a moment to appreciate the craftsmanship and dedication that went into producing it. Cheers!。
葡萄酒酿造科学英文资料：WINE202 Aromatic White wine making
Analysis Brix / pH / TA and YAN (if possible)
Additions if necessary Sugar, acid, nutrients for nitrogen – DAP and vitamins and minerals
WINE202 More detailed options
White wine making
(Emphasis on Riesling, Gewürztraminer and Sauvignon blanc)
Field Samples and tasting
Hand harvest (no SO2)
Storage in Stainless or % of neutral older barrels Blending
Cold stabilisation
Bentonite trials and addition of bentonite for protein stability
Fining – if nec...removal of sulphides with copper sulphate, tweaking phenolics (e.g. Isinglass)
or
Machine
SO2 add (20-50ppm)
Whole bunch press (all or part) or Crush / destem
or Destem not crush
Macerate on skins (or not)
葡萄酒基础知识介绍Wine basic introduction
Present by Grape Plus Wine Cellar Inc.
6. 品尝葡萄酒/Wine tasting
13
闻/Smell
闻酒香气的浓度和气味的种类/Smell intensity and types of wine aromas & flavors
Present by Grape Plus Wine Cellar Inc.
3. 形成不同葡萄酒的原因 What makes wine different.
7
气候环境,葡萄种植区和葡萄酒生产区 Climate, the grape & wine regions . 成功的葡萄酒来自葡萄生长在足够的阳光，适当的水分和 气温的条件下。 The success of a wine will depend upon the correct balance between sunshine, rainfall and temperature. 冷热气候/Cool & Hot Climate 冷气候：主产白葡萄酒-酸度高低酒精 Cool: Mainly whites: High in acidity, lower in alcohol 热气候：主产红葡萄酒-高酒精口味丰富 Hot: Mainly Reds: High in alcohol, rich in flavors
Present by Grape Plus Wine Cellar Inc.
4.常见葡萄的品种/Grape Varieties
9
Riesling
Chardonnay
Gewürztraminer Merlot
Shห้องสมุดไป่ตู้raz Cabernet Sauvignon
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!。
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Juice to bottled wine
Lecture 6
Chaptalisation
The process of adding sugar to must to increase alcohol
• regulations vary • add sucrose when yeast
multiplication is more or less complete • also increases other fermentation by-products
• aim for initial YAN > 250 mg/L
• late stage H2S is particularly problematic
• thiols can be removed by Cu fining but difficult and may affect varietal character
content musts
Factors affecting fermentations
Temperature
Fermentation can occur in the range 5 to 38C but temperature has an important effect on volatile compounds
• juice oxidation and aerobic yeast propagation usually adequate • oxygen is incorporated during cap management of red wine
fermentations • problem situations include highly clarified juices and high sugar
Factors affecting fermentations
Aeration
Fermentation requires no oxygen but can be assisted by allowing biosynthesis of sterols and long-chain fatty acids
Factors affecting fermentations
Yeast assimilable nitrogen (YAN)
YAN = NH4+ plus amino acids except proline
• low YAN musts tend to produce H2S which can result in unpleasant and difficult to remove organic-S compounds
MLF converts malic acid to lactic acid
Direct addition of KHCO3 or CaCO3 neutralises H+
The double salt method removes tartrate and malate in proportion
• sur lies: during autolysis, macromolecular components (especially mannoproteins) are released
• increase in fullness/body, phenolic concentration reduced, tartrate and protein stability incrThe conversion of glucose and fructose to ethanol by yeasts:
Saccharomyces cerevisiae Saccharomyses bayanus
Strains differ in their tolerance for conditions and in their by-products
Products
/wiki/Yeast
Ethanol Unfermented
By-products Yeast cells Carbon dioxide
/wp-content/uploads/yeast-growth.png
/wikipedia/commons/e/ea/Contre_la_chaptalisation.jpg
Acidification and deacidification
Add L (+) tartaric acid
Malic acid in berries decline by respiration
• battonage: prevents excessive reducing conditions and oxidises H2S
• greatest concentrations of higher alcohols are found in wines fermented at temperatures in the range 25-30C
Racking, yeast lees and oak barrels
White juice may be fermented and remain in the same barrel with yeast lees
• fruity esters such as isoamyl, isobutyl and hexyl acetates are synthesised and retained to a greater degree at cool temperatures
• maximum concentrations of fatty acid ethyl esters (such as ethyl octanoate and ethyl decanoate) are obtained at higher temperature