winemaking-酿酒.doc

The Winemaking Process The GrapesCoturri Winery never uses grapes that have been treated with pesticides, fungicides, or herbicides. The Coturri Winery Estate Vineyards are certified by the CCOF. No SO2-no inoculation with sulfites, yeast cultures, no use of concentrates to boost sweetness, no added water, acids, or other manipulation of the wine. 葡萄Coturri酒庄从使用接触过杀虫剂，杀菌剂，除草剂处理的葡萄。 Coturri酒庄葡萄园受CCOF认证。无SO2，无亚硫酸盐，酵母培养物，没有使用集中提高甜味，不加水，酸，酒或其他操纵没有接种。 The Crusher/DestemmerCoturris stemmer-crusher is carefully designed to slowly crush the grapes, avoid cutting stems, crushing seeds, or macerating the grapes while it destems and breaks the skins. The resulting must gravitates into an open fermentation tank. 破碎机/ Destemmer的Coturri词干分析器破碎机是经过精心设计，慢慢压碎的葡萄，在destem和打破葡萄皮时,避免切割茎，种子破碎，或浸渍葡萄。最终汁液“必须”在重力作用下进入自行流入发酵罐。 Natural FermentationThe must goes into classic, open fermentation tanks which are instantly covered with clean white sheets. The caps (floating grape skins) are pushed periodically by hand. The 1 ton straight-sided redwood tanks will ferment for a week to ten days. At Coturri Winery we use the natural yeasts living on the grape skins to turn the sugars into CO2 and alcohol. 自然发酵“必须”进入经典的传统过程，打开覆盖了1张干净的白色床单的发酵罐。定期手动的推动酒帽(漂浮的葡萄皮)。 1吨直边的红木桶将发酵一个星期到十天。在Coturri酒庄我们使用葡萄皮上的天然酵母(葡萄皮上的白霜)将糖类转化成二氧化碳和酒精。 Traditional Basket PressTwo fermentation tanks of must are bucketed out by hand into a traditional basket press and the new wine runs freely out directly to the barrel. The remaining must is then lightly pressed out, producing approximately 150 gallons of wine. The left over grape skins or pomace is then composted back to the vineyard. A traditional basket press does not have any of the bitter qualities of a horizontally hard-pressed wine. 传统压榨 两个发酵罐“必须”的汁液手工的转移到传统的篮子中进行压榨，新酒自由流动直接到每桶。剩余的“必须”，然后轻轻按下，生产约150加仑的酒。然后遗留下来的葡萄皮或“果渣”堆肥的葡萄园。按传统篮子没有任何的苦涩素在酒中。 French Oak Barrel CooperageCoturri wines will age in reconditioned 60 gallon French Oak barrels for 12 to 24