許多人問(wèn):“葡萄什么時(shí)候開始發(fā)酵的?”我們用什么酵母?每個(gè)釀酒師都會(huì)給你一個(gè)不同的答案。一個(gè)好的釀酒師知道用什么酵母和用多少酒精。
Many people ask, "When did the grapes begin to ferment?" What yeast do we use? Each winemaker will give you a different answer. A good brewer knows what yeast to use and how much alcohol to use.
事實(shí)上，發(fā)酵有時(shí)在葡萄還在葡萄樹上的時(shí)候就開始了，因?yàn)槠咸哑ど嫌薪湍?。所以有一些晚收的葡萄酒，比如冰酒，還有法國(guó)的名貴腐酒，都是由葡萄在葡萄藤上發(fā)酵而成的。
In fact, fermentation sometimes starts when the grapes are still on the vine, because there is yeast on the skin of the grapes. So there are some late-harvest wines, such as ice wine, as well as valuable French decayed wine, which are fermented from grapes on vines.
當(dāng)然，只有一些發(fā)酵在葡萄藤上。葡萄采摘后去皮。皮一破，就發(fā)起來(lái)，因?yàn)槠?nèi)，葡萄園里，酒園里，空氣中都有天然的酵。因此，有些地方，有些酒廠使用這種特殊的發(fā)酵方法，如全麥發(fā)酵(如博若萊新酒)。在歐洲，一些酒廠嘗試用天然酵母發(fā)酵，以反映當(dāng)?shù)匚幕?/div>
Of course, only some ferment on grapevines. Grapes are peeled after harvesting. As soon as the skin is broken, it starts, because there is natural fermentation in the skin, in the vineyard, in the winery and in the air. Therefore, in some places, some wineries use this special fermentation method, such as whole wheat fermentation (such as Borolai New Wine). In Europe, some wineries try to ferment with natural yeast to reflect local culture.
用這些野生酵母釀造的葡萄酒有非常非常特殊的味道。然而，這樣的發(fā)酵并不容易控制，可能會(huì)產(chǎn)生一些香氣和味道，可能不是每個(gè)人都能接受，并可能使葡萄酒變壞。天然酵母發(fā)酵由于其難以控制的味道，大多數(shù)釀酒師不使用。大多數(shù)時(shí)候，釀造過(guò)程需要人工干預(yù)，比如添加人工酵母。一個(gè)好的釀酒師知道用什么酵母，用多少酒精，以及味道如何。
Wines made from these wild yeasts have very, very special flavors. However, such fermentation is not easy to control, may produce some aroma and taste, may not be acceptable to everyone, and may deteriorate the wine. Natural yeast fermentation is not used by most winemakers because of its uncontrollable taste. Most of the time, the brewing process requires manual intervention, such as the addition of artificial yeast. A good winemaker knows what yeast to use, how much alcohol to use and how it tastes.
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自動(dòng)售酒機(jī) 2024-07-25 
