ShipwreckChampagneRevealsOldWineSecrets.docVIP

Shipwreck Champagne Reveals Old Wine Secrets 沉船上的香槟揭示出陈酿之谜 What’s better than old wine in new bottles? For scientists, old wine in old bottles, preserved 150 feet down at the bottom of the sea. In 2010 divers were exploring a shipwreck in the Baltic when they discovered 168 bottles of what appeared to be wine. A quick swig from one of the long submerged bottles revealed that the liquid within was actually champagne. 还有什么比装在新瓶里的陈酿更好?对于科学家来说，当然是保藏于海底150英尺下、贮存于旧酒瓶子里的陈年老酒。2010年，潜水员在波罗的海探索一条沉船时疑似发现了168瓶酒。通过试饮其中一瓶，他们确定这些长期沉在海底的瓶子里装的确实是香槟。 The labels were long gone, but the brandings on the corks revealed the producers to be storied champagne houses, including Veuve Clicquot Ponsardin. The brandings, along with the age of the boat and other items on board helped researchers determine that the champagne was about 170 years old. 标签早就不见了，但瓶塞上的商标揭示了其生产者是包括“凯歌香槟”在内的一些传奇香槟酒庄。通过商标、船龄及船上其他一些商品，研究人员确定这些香槟大约有170年了。 Now scientists have analyzed the contents of the bottles—and compared them to modern champagne. 现在科学家们对瓶子里的香槟做了分析，并将其与现代香槟做了比较。 They found the 19th-century bubbly had lower levels of alcohol. According to historical records, the fermentation happened later in the year than it does now, so the colder temperatures, along with the native yeast used would have led to a less efficient alcohol conversion. 他们发现19世纪的香槟酒精含量较低。们发酵的时间比现在发酵的时间要晚一些，因此较低的气温以及天然酵母的使用，导致了低效率的酒精转换。 And the old wine had significantly higher sugar content. The research team determined that the extra sweetness likely came from grape syrup, added to the champagne before corking. The work is in the journal Proceedings of the National Academy of Sciences. 这些陈酿糖分含量特别高。研究小组确定额外的甜味很可能来自密封前加入香槟内的葡萄糖浆。该研究发表于《美国国家科学院院刊》。 The scientists say these still marine waters are an excellent environment for wine storage. 科学家们表示，平静的海水是贮藏酒的极佳场所。 That is, if you dont mind a deep dive before serving. 饮酒前你先去潜水。 What’s better than old wine in new bottles? For scientists, old wine in old bottles, preserved 150 feet down at the bottom