葡萄酒英语翻译1.doc

CELLAR CRAFT INTERNATIONAL 窖工艺 国际 6 Week Crushed Grape Wine Kit 六周 压榨葡萄酒全过程 Premium Varietal Juice 高级品种果汁 enhanced with Select International Concentrates 进过精挑细选的国际知名浓缩物。 Equipment List Required Sanitizing Solution (see tips) Min.30L(8 gallon) primary fermenter with lid Min.23L(6 gallon) glass or plastic carboy Airlock and rubber bung Siphon hose Stirring tool Hydrometer and thermometer 30*750ml bottles 30 quality corks/screw closures 设备清单 要求如下： 消毒液（见提示） 有盖子的主发酵罐体积至少要30L（8 加仑） 玻璃或塑料的瓶子体积至少要23L（6 加仑） 密闭舱和橡胶塞 虹吸软管 搅拌工具 密度计和温度计 30个750ml的瓶子 30个优质的瓶塞或螺丝瓶塞 Tips Please record pertinent information such as specific gravity (SG),lot number,and dates.This provides you ,the winemaker with valuable data and Cellar Craft information to assist if required. 提示： 记录相关信息如：比重、批号、日期。这些能提供给酿酒师提供宝贵的数据和为酿造工艺提供信息和帮助。 All equipment must be cleaned and sanitized before contact with wine ingredients. Mixing 50 grams (8 tsp) potassium metabisulphite or sodium metabisulphite per 4 liters(~1 gal)water provides adequate sanitizing solution.This can be stored in a closed glass containter. Claen then sanitize with solution and rinse with water before use.Fermenter, siphons,airlocks,stirring utensils,etc.,must be sterilized every time before use. 在接触葡萄酒成分之前所有的用具和设备都要进行消毒。将50g 焦亚硫酸钾或焦亚硫酸氢钠加入与4升水混合配制成消毒液。这个溶液可以储存在一个密闭的玻璃容器中。在使用之前先用水冲洗然后用药水消毒。发酵罐，虹吸管，密封舱，搅拌器等每次在使用之前都要进行消毒。 You may find it easier to pour the juice while the bag remains in the Cellar Craft box.Push open the spout-hole on the top,fit spout into opening, close lid, remove spout and pour into primary fermenter. 你可能会发现将果汁倒入袋中更容易，但是袋子会留在发酵罐中。打开顶端的放气阀门，将气发掉合适的量，关闭放气阀门，移掉喷口并且将气导入到主发酵罐中。 Some wines occasionally form potassium bitartrate sediment after bottling. These crystals referred to as wine diamonds occur naturally and are harmless. To minimize formation of crystals after clearing before bottling move carboy to an environment of -4℃to+4℃(29℉to39℉)for 10 to14 additional days. Do not let wine freeze as this can crack the carboy. Tartrate