葡萄酒的基本知識培訓(ppt 48頁)

葡萄酒的基本知識培訓目錄：
一：葡萄酒的定義
二：葡萄酒成分
三：葡萄酒種類
四：葡萄酒釀造程序
五：主要葡萄酒產出國
六：主要葡萄品種
七：酒標
八：葡萄酒單
九：葡萄酒服務

葡萄酒的基本知識培訓內容提要：
紅葡萄酒釀製過程：
①Red grapes are first crushed and de-stemmed ,then placed into a container紅葡萄先去梗壓榨，然後放入容器
②The alcoholic fermentation will start , at the same time maceration is taking place
接下來，酒精發酵就開始了，浸漬也在同步進行
③During that time the tannins , flavors and coloring substances will dissolve into what is going to become wine(the must)
在此期間，單寧，香味及顏色等物質逐漸溶解入即將產生的葡萄酒中
Whilst red wines are produced with skins and pips , the specificity of white wine making process lies in the absence of maceration
紅葡萄酒帶皮和籽一起發酵，而白葡萄酒釀製過程的特別之處在於沒有浸漬
When making a white wine , the juice is separated from the skins immediately
釀製白葡萄酒時，果汁和果皮是在壓榨後馬上分離的，釀酒時，隻用葡萄汁。
If you allow only a few hours of maceration , the wine will pick up color from the skins,so the wine is only slighted tainted , then fermentation occurs normally without contact with the skins.
如果僅有短時間的浸漬，葡萄酒的顏色就不會很深，接下來的發酵過程中液體將不再接觸到葡萄皮
Only Champagne can use the direct blending of white and red wines to produce rose wines
隻有香檳可以直接使用白葡萄酒和紅葡萄酒的混合來調製玫瑰葡萄酒

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