葡萄酒酿造科学英文资料：Jackson 2008 Ch 7 Fermentation (1).pdfVIP

7 Fermentation The theory and practice of winemaking have changed fundamentally since its beginnings some 7500 years ago. Advancements, once sporadic, have come at an ever- quickening pace, refl ecting developments in science and technology. Improvements in glass production and the use of cork favored the development of wine styles that benefi tted from long aging. Sparkling wine also became possible. The research by Pasteur into problems of the wine industry during the 1860s led to solutions to sev- er