葡萄酒的基本知识培训(ppt 48页)

葡萄酒的基本知识培训目录：
一：葡萄酒的定义
二：葡萄酒成分
三：葡萄酒种类
四：葡萄酒酿造程序
五：主要葡萄酒产出国
六：主要葡萄品种
七：酒标
八：葡萄酒单
九：葡萄酒服务

 

 

葡萄酒的基本知识培训内容提要：
红葡萄酒酿制过程：
①Red grapes are first crushed and de-stemmed ,then placed into a container红葡萄先去梗压榨，然后放入容器
②The alcoholic fermentation will start , at the same time maceration is taking place
 接下来，酒精发酵就开始了，浸渍也在同步进行
③During that time the tannins , flavors and coloring substances will dissolve into what is going to become wine(the must)
在此期间，单宁，香味及颜色等物质逐渐溶解入即将产生的葡萄酒中
Whilst red wines are produced with skins and pips , the specificity of white wine making process lies in the absence of maceration
红葡萄酒带皮和籽一起发酵，而白葡萄酒酿制过程的特别之处在于没有浸渍
When making a white wine , the juice is separated from the skins immediately
酿制白葡萄酒时，果汁和果皮是在压榨后马上分离的，酿酒时，只用葡萄汁。
If you allow only a few hours of maceration , the wine will pick up color from the skins,so the wine is only slighted tainted , then fermentation occurs normally without contact with the skins.
如果仅有短时间的浸渍，葡萄酒的颜色就不会很深，接下来的发酵过程中液体将不再接触到葡萄皮
Only Champagne can use the direct blending of white and red wines to produce rose wines
只有香槟可以直接使用白葡萄酒和红葡萄酒的混合来调制玫瑰葡萄酒

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