私人管家培训香槟酒Wine production.docVIP

 . 1 除茎：将葡萄从梗上摘下 De-stemming: separating the grapes from the stems 将葡萄从茎和梗上摘下，否则茎和梗会使酒中含有草腥味和过于苦涩的丹宁酸。 De-stemming separates the grapes from the stems and stalks, which otherwise would impart highly unpleasant grassy flavors to the wine as well as overly bitter tannins. 2 剥皮：剥掉葡萄的皮 Crushing: splitting the grape skins. 剥葡萄皮以便于发酵的过程，还要确保皮上的色素进入果汁，因为果肉本身是无色的。 Crushing splits the grape skins to facilitate the fermentation process and ensure that the pigments from the skin transfer into the juice, as the pulp itself is colorless. 3 初步发酵与浸渍 Primary fermentation and maceration 在这个步骤里，必须是在一个有空气的环境里进行发酵。糖转化为酒精的速度很快，但温度不能高于32°C（90°F），否则酵母会死亡。直到所有的糖全部转化完毕，发酵的过程才会停止。然后是浸渍过程，这个过程的长短是由所需要的丹宁酸数量和种类决定的。这一步决定了酒里面的丹宁酸含量、度数和色泽。发酵前要加入二氧化碳物，以确保没有细菌产生。酒厂越来越少的使用二氧化碳物，但是，葡萄的质量和卫生都已经改善。 In this step the must is fermented in an open-air environment. The transformation of sugar into alcohol is rapid, but the temperature must not rise above 32°C 90°F or the yeasts will die. The fermentation process stops when there is no longer any sugar to transform. Next, a maceration process occurs that varies in length depending on the quantity and style of tannins desired. This will produce a wine that is more or less tannic, concentrated and colored. Adding sulfur dioxide before fermentation ensures that no bacterial infections occur. Winemakers are now using less and less sulfur dioxide, however, as the quality and health of the harvested grapes has improved. 4 榨取果汁 Racking and Pressing 大槽中的发酵过程完成后，酒已经分离成两部分。一种是自由状态的果汁，会从大槽的底部自然流出。另一种是通过榨取获得的果汁。榨取的果汁颜色会更深，含更多的丹宁酸，并且味道强烈，但口味会比较粗糙。它可以与前一种果汁混合，也可以分开。 Following maceration in the vat, the wine is separated into two parts. The first, called the free run juice, naturally flows from the bottom of the vat, while the press juice is obtained from pressing the solid matter in the must. The press juice is more deeply colored, tannic and concentrated, but less delicate. It can be reincorporated or left out of the mixture. 5 苹果酸发酵 Malolactic fermentation 乳酸菌通过乳汁的细