捷成葡萄酒店培训2.pdfVIP

Jebsen Wine Master Program 捷成葡萄酒培训 Course 1 Session 2 From Vine to Wine 从葡萄到葡萄酒 Overview 概述 Wine production 葡萄酒产品 Important concepts 重要的理念 Tasting wine 品酒 Overview 概述 Wine production 葡萄酒产品 Important concepts 重要的理念 Tasting wine 品酒 Wine Production 葡萄酒制作过程 Harvest 收割 Crush 压碎 Fermentation 发酵 Press 压榨 Tank 储于 Barrel 入桶 槽中 Filter 过滤 Bottle 装瓶 Fermentation 发酵 Sugar + Yeast = Alcohol + CO2 糖+酵母=酒精+二氧化碳 grape stems lab-cultured strains Fermentation ends when 当出现以下情况时 ，发酵可以停止 Sugar = 0 糖份为0 Alcohol kills yeast (at about a 16.5% level) 酵母变为酒精 Barrel Aging 在橡木桶中陈年 Serious red wines are barrel-aged after fermentation 发酵后的红酒要在 橡木桶中陈放 Aroma, flavor and texture are subtly altered 气味/ 口味/结构会改变 Oak barrels are almost always used 常用橡木桶 Racking沉淀？: allowing solids to settle to the bottom of the barrel, then pouring or drawing the clear wine off 使固体（渣滓）沉到木桶底部，能够 澄清葡萄酒 Fining澄清: clarifying the wine of minute solids and excessive tannin 澄清 小颗粒固体以及过多的单宁酸 Filtering may also occur before bottling 装瓶之前需要过滤 White wines are usually not barrel-aged (to preserve their freshness and delicacy) 白酒通常不装桶(为了保 新鲜) Some full-bodied white varieties like Chardonnay can benefit from fermenting /or aging in small oak barrels 一些饱满的白葡萄品种如霞多丽可以经过发酵/装捅而变得更好