葡萄酒的酿造.doc

葡萄酒的酿造Wine making 每个酿酒师在葡萄酒的酿造前、中、后都经受这各种考验。Every winemaker brings his one touch before, during, and after the wine making process.酿酒过程中的每一个选择都会影响葡萄酒的口味和品质：Each choice in the successive steps of the elaboration of wine has repercussions on the taste and the quality of the wine :园地的选择The choice of the terroir天气（成熟期）The climate (and the date of harvest)葡萄品种的选择，这是决定性的。The choice of the grape-variety, it is determinant 用于发酵的容器的类型The type of container in which the fermentation will take place 发酵过程中温度的控制The temperature at which the juice of grape is maintained during the fermentation 发酵的时间The fermentation period 葡萄酒陈酿容器The type of container in which the maturation will take place 没有人可以说酿酒只有一种方法。Nobody can pretend there is only one unique method of making wine. 这也是葡萄酒的迷人之处，因为酿酒师必须对如此多样的葡萄酒类型供我们选择负责任。That is the beauty of wine as winemakers are also responsible for the incredible diversity of wines we can choose from.不言自明葡萄酒酿造需要技术和经验。酿酒师不仅是一个工匠更是一个艺术家。Needless to say that winemaking requires savoir-faire and experience. A winemaker is not only an artisan but also an artist.酿酒的十个步骤10 steps to make wine 以下步骤仅供参考！它们能告诉你葡萄酒是怎么酿造的：The following steps are informative only! They give an idea how wine is made ：1.种葡萄树plantation (or grafting) of a vine stock 2.田间管理growing of the grape-bunch 3.采收葡萄harvesting the grapes 4.除梗破碎*de-stemming* and crushing the grapes 5.酒精发酵alcoholic fermentation of the liquid 6.浸渍*maceration* 7.分离raking the wine 8.苹果酸乳酸发酵malolactic fermentation 9.老熟maturation of the wine 10.装瓶bottling the wine 带星号的一般只用于红葡萄酒酿造 * : only for red wine, normally葡萄浆：葡萄压榨产生的汁。Must : it is the grape-juice produced by crushing. 酒精发酵：在酵母菌的作用下糖转化为酒精和二氧化碳，这是葡萄汁转变成葡萄酒的过程。Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol. 浸渍：皮渣（果皮、种子和果梗）浸泡在汁中，使酒更有骨架，同时浸提出颜色的过程。Maceration : the pomace (skin, pips and stems) impregnate the must giving body and color. 分离：皮渣和汁分离的过程。发酵汁生产自流酒、皮渣生产压榨酒。Raking : pomace and must are separated. The must becomes vin de goutte, the pomace becomes vin de presse. 苹果酸乳酸发酵：自然菌的作用下，粗糙的苹果酸转变成柔顺稳定的乳酸的过程。Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable. 陈酿：澄清后的葡萄酒放到木桶里稳定,使它完美。Maturation : the wine is clarified and put in casks/barrels to stabilize and perfects itself. 在葡萄园 IN THE VINEYARD 优质的葡萄酒产自葡萄园中。土壤、水分、阳光和气候共同决定了葡萄的质量最终决定了葡萄酒的品质。 Great wines begin in the vineyard. The combination of soil, water, sunlight and climate all play an important role in determining the quality of the grapes and ultimately the quality of the resulting wine. 葡萄需要被精心的管理。它们需要提供足够的水分来生产优质的葡萄。 Well vines need to be managed properly. They need to be supplied with, amongst other things adequate water so they can produce quality grapes. 缺水让葡萄生长缓慢,就象人一样,而且会奋力结出更好的果实.葡萄喜光,需要大量日照.葡萄园里葡萄应该被种植的更益于充分接触阳光。 A vine without enough water can become stressed, very much like us and struggle to produce quality fruit. Vines also need access to sunlight and plenty of it.The vineyard needs to be planted in such a way as to maximise the sunlight penetrating into the canopy. 生长初期如果没有足够的光照会影响成浆果熟度。 In the early stages of development if the berries do not receive enough sunlight they will not ripen properly. 初期葡萄浆果含有较高的酸和较低的糖。在葡萄树上挂果时间越长，浆果变得越甜。浆果的含糖量对于酿酒是很重要的。 When the berries first appear on the vine they are highly acidic with low sugar levels. The longer the grapes are on the vine the sweeter they become. This sugar level is important as it is needed to make good wine. 随着葡萄的成熟，浆果逐渐增大红色品种开始加深。这时就是转色期。 As grapes ripen they become larger and red varieties change from green to purple. This stage is known as VERAISON. 葡萄完全成熟之后，可以被人工采摘或者机械采收。 When the grapes are fully ripened they can either be hand or mechanically harvested. 采收The Harvest 采收或采摘肯定是葡萄酒酿造的第一步。大多是酿酒师都人为葡萄酒是是产自葡萄酒园中。为了生产优质的葡萄酒，葡萄应该在恰当的时间杯采摘，最好在生理成熟的时候。Harvesting or picking is certainly the first step in the actual wine making process. most winemakers acknowledge that wine is made in the vineyard, at least figuratively. In order to make fine wine, grapes must be harvested at the precise time, preferably when physiologically ripe.采收The Harvest 采收可以用及其也可以人工采摘。然而大多树酒庄钟情于手工采摘，因为他们认为机械采收对于葡萄和葡萄园过于粗暴。 Harvesting can be done mechanically or by hand. However, many estates prefer to hand harvest, as mechanical harvesters can often be too tough on the grapes and the vineyard. 一旦葡萄运到酒厂，酿酒师就跳出枝条、腐烂或者生青的浆果，准备破碎。 Once the grapes arrive at the winery, reputable winemakers will sort the grape bunches, culling out rotten or under ripe fruit before crushing. 破碎CRUSHING 葡萄采收后尽快开始酿造非常重要。 le=margin: 0cm 0cm 0pt class=MsoNormalOnce the grapes have been harvested it is important to begin the winemaking process as quickly as possible. 葡萄被转入破碎机。葡萄果梗和果皮和果汁分离。 The fruit is tipped into the crusher 。The grape stems and skins are also separated from the juice at the crusher. 酿红葡萄酒和白葡萄酒的区别就在这了。 Here is where the process of making white wine and red wine differs. 发酵FERMENTATION 葡萄汁和果梗和果皮分离后，发酵就开始启动。简单来说，发酵就是葡萄汁中糖分转化成酒精的过程。这个过程中要加入酵母菌。酵母菌的作用是消耗汁中的糖分产生酒精，同时放出二氧化碳气体和热量。糖分全部转化成酒精以后酵母菌就死去，结束他的使命。发酵结束我们得到原酒。Now that the juice has been separated from the stalks and skins the winemaker can now begin the process known as FERMENTATION. Put simply, fermentation is the process whereby the grape sugars are converted into alcohol. This is achieved by adding yeast to the juice. The role of the yeast is to eat up all the sugar in the juice and produce alcohol. Gas in the form of carbon dioxide is also produced, as is heat. After converting the sugar to alcohol the yeast cells die and their job is complete. After Fermentation we now have something resembling WINE. 过滤和澄清处理FILTRATION & CLARIFICATION 发酵结束后，澄清处理酒开始。这个过程除去葡萄酒中大量不需要的物质。 Once fermentation is completed, the clarification process begins.These processes remove most of the unwanted material in the wine. 酿酒师可以选择将清酒分到其他的罐或橡木桶中，发酵罐中留下沉淀和酒渣。 Winemakers have the option of racking or siphoning their wines from one tank or barrel to the next in the hope of leaving the precipitates and solids called pomace in the bottom of the fermenting tank. 陈酿MATURATION 陈酿是指葡萄酒在调配前的老熟的一短时间。葡萄酒一般在橡木桶中完成陈酿过程。橡木桶越小与葡萄酒接触的面积越大，陈酿效果越好。 Maturation is the time where the wine spends some time maturing before being blended. This is normally undertaken in oak barrels. The smaller the oak barrel the greater the surface area of oak to wine, therefore increasing the amount of oak influence. 橡木桶陈酿时间是酿酒一个很重要影响因素。红葡萄酒可以陈酿数月到两年的时间。橡木桶中陈酿时间越长，橡木对酒品质的影响越大。 Time spent in oak is an important factor in winemaking. Red wines can spend from a few months to two years in oak. The longer the period in oak the greater the oak influence. 调配BLENDING 有人说葡萄酒酿造的艺术实际上是调配的艺术。总体上来说是对的，因为所有优秀的酿酒师都知道调配不同批次葡萄酒的能力的重要。 Some say the art of winemaking is really the art of BLENDING. This is true in many cases as all great winemakers know the importance of being able to blend different parcels of wine. 从单一的园区的原酒得到特定品质的葡萄酒是很困难的。 It is very difficult to obtain a desired style from a single parcel of wine. 如果酿酒师能得到不同葡萄酒原的原料，甚至是来自不同地区，就有机会调出特定类型的葡萄酒了。 If the winemaker has the resources to obtain fruit from various vineyards, possibly even from various regions the opportunity exists to blend the wines to improve the style of wine. 装瓶BOTTLING 葡萄酒酿造的最后的任务就是装瓶了。这是一个非常粗糙的过程，葡萄酒会因装瓶受到影响。葡萄酒的香气可能会因装瓶受到影响。 The final task in the winemaking process is bottling. This is a very rough process and the wine normally suffers as a result of bottling. The wines aroma and flavours will be disrupted by the bottling process. 葡萄酒装瓶通常有一下步骤：压塞、套胶冒、贴标和装箱。高档的葡萄酒进入市场前会经过一定时间的瓶内陈酿。 The wine normally has the following undertaken at bottling cork added, capsule added, labels applied and packed into outer cartons. More premium wines will spend some further time maturing before being sent to the market. The majority of wine however is despatched to Liquor Retailers soon after bottling. 红葡萄酒的酿造Red wine making 除梗破碎Crushing and destemming the grapes 葡萄一运到酒厂就被除梗破碎成葡萄汁。The grapes just arriving in the cellar are crushed and destemmed to release their juice and pulp. 得到的葡萄汁灌入容器中进行发酵。The must obtained that way is put in a tank to go trough the process of fermentation. 酒精发酵Alcoholic fermentation 发酵是一个自然的过程。葡萄上的自然酵母（添加干酵母也正在被推广）将葡萄汁的糖分转化成酒精和二氧化碳气体。Fermentation is a natural process. Yeasts living in the grapes the addition of selected yeasts is generalizing change the sugar contained in the must in alcohol and carbonic gas. 为控制发酵，酿酒师把温度保持在25-30C，定时通风。如果温度低于25C酒体会单薄，如果高于30C酒中单宁过多。The winemaker assist the action of the yeasts by maintaining the temperature around 25 to 30C and by ventilating the must regularly. Under 25C the wine will not have enough body, above 30C, the wine will be to tannic. 浸渍前发酵过程持续4-10天，然后进行苹果酸乳酸发酵。The fermentation process goes on for 4 to 10 days until the maceration and then the malolactic fermentation. 浸渍Maceration 这个过程中葡萄皮中的单宁成分和色素进入发酵汁中。通过液体和固体成分（果皮、果核，有时也有果梗）的接触使酒具有结构和颜色。It is the period when the tannic elements and the color of the skin diffuse in the fermented juice. The contact between the liquid (must) and the solids elements (skin, pips and sometimes stem) will give body and color to the wine. 这个阶段，复杂的操作证明了酿酒师的才能：溶解、提取、排除、扩散、煎熬、注入。At this stage, complex operation will prove the talent of the winemaker: dissolution, extraction, excretion, diffusion, decoction, infusion. 对于博若莱红葡萄酒或者新葡萄酒浸渍过程非常短暂，这样的酒柔和单宁含量少。要长时间陈酿的葡萄酒需要大量的单宁，所以浸渍时间要够长。这样的酒要浸渍数天，可能是几个星期。For Vins primeurs or Vins nouveaux (new wines) the maceration is very short. The vines are supple and contain little tannin. Wines destined to be kept long need a lot of tannin, so the maceration needs to be long. The wine will macerate for several days, maybe several weeks. 分离Raking 酒和固体物质分离。分离出来的酒成为自流酒。有时皮渣压榨出里面含有的汁。生产压榨酒，压榨酒中含有大量的单宁。 Times New RomanThe wine is separated from the solids, the pomace. The wine obtained by raking is called free run wine (vin de goutte). Sometimes, the pomace is pressed in order to extract the juice it still contains. This wine is called press wine (vin de presse). It is richer in tannin. 根据酿酒师的品尝或者当地人的喜好自流酒和压榨酒被混合或者分别处理。Depending on the winemaker taste or the local habit, free run wine and press wine are blended or treated separately. 苹果酸乳酸发酵Malolactic fermentation 苹果酸乳酸发酵是酒中的苹果酸转变成乳酸和二氧化碳的过程。这一发酵使新(生)葡萄酒的酸涩、粗糙等特点消失，而变得柔软。It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine. Malic acid is harsh, it is changed into lactic acid supple and stable. 这一发酵在18-20C条件下持续几个星期。This fermentation is obtained in a tank during a few weeks at a temperature between 18 and 20C. 葡萄酒的稳定Stabilization 葡萄酒酿造过程结束了但是酒还酿成。为了让葡萄酒能陈酿和发展，必须再经过澄清处理。之后这个饮料被放入橡木桶稳定处理。The wine making process is finished but the wine is not. To be able to age and to improve the wine must be clarified again. After that the beverage will be put in oak casks where it will stabilize. 红葡萄酒的多样性体现在它能跟任何类型的食物搭配。但是你据不能推断所有的酒的口味都一样。The diversity of red wine is such that it can match any type of food. But you must absolutely not conclude from this that all red wines taste the same. 白葡萄酒的酿造White wine making 白葡萄酒不是白色的，实际上是黄色的。这样的表达已经非常普遍，人们以说道黄色的葡萄酒酒用白葡萄酒来表达。White wine is not really white but, in fact yellow. But the expression being universal one says of a yellow wine that it is white.酿造白葡萄酒比酿造白葡萄酒更精巧一些。Vinification of white wine is more delicate than vinification of red wine. 有两种方法酿造白葡萄酒：Two methods coexist to make white wine: 第一种房方法用白葡萄（其实是绿色、黄绿色、金黄色或者粉黄色）。这种方法白葡萄酒是白葡萄汁发酵的产品。1. The first one is to use white grape ( which is in fact green, greenish yellow, golden yellow or pinkish yellow!). That way the white wine is the result of the fermentation of the juice of white grapes juice only.第二种方法比较复杂。是用出去要尽量减少接触的皮和核的红葡萄汁发酵，因为皮和核中含有色素。可以用这种方法来酿造白葡萄酒，但是很少用。2. The second method is more complex. One uses the juice of red grape-variety cleared of it skin and pips, with which it must absolutely not get in contact as they contain the coloring substances. It is possible to get white wine that way but it is seldom done.时间紧迫：Time is counted : 原料运到发酵站后，葡萄马上被带梗破碎。葡萄汁（自流汁）被导入发酵罐中。剩下的葡萄被尽快压榨。空气是白葡萄酒的大敌，因为与空气接触会使葡萄酒氧化变色。压榨汁再加到自流汁中。Immediately after their arrival in the cellar, the grapes are crushed but not destemed. The juice (free run must) is sent to settle in containers. The rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes colored. The must from pressing is added to the free run must. 葡萄汁的准备Preparation of the must : 静止六到十二个小时后葡萄汁中的杂质和汁分离漂浮在汁表面。可以通过分离出去杂质。葡萄汁准备好可以被澄清处理了。澄清汁被导入其他容器等待发酵。After six to twelve hours the particles and impurity of the grape separate from the must and float on the surface. They are removed by the raking of must. The must is ready to be clarified. The clarified juice is poured in a tank, ready to ferment. 酒精发酵Alcoholic fermentation : 白葡萄酒只是葡萄汁发酵的产物。White wine results of the fermentation of must only.没有固体物质（果梗、果皮、果核）参与。No solid (stem, skin, pips) intervenes. 发酵温度控制十分关键。最好是保持在18 C左右。酿酒师通常给汁降温让酵母菌正确工作。The control of the temperature is essential. It has to be maintained around 18 C. The winemaker regularly cools the must to allow the yeast to work correctly.发酵过程持续两到三个星期。酿酒师每天都会注意发酵的进展。The fermentation goes on for two to three weeks. The winemaker daily checks the evolution of the process. 当酒精发酵结束后，跟红葡萄酒一样，白葡萄酒被放入木桶中陈酿之后装瓶。When fermentation is over, the wine is put in cask and raked, just like a red wine then it is bottled. 酿酒师经常选用橡木桶，它能够给葡萄酒提供需要的橡木单宁。但是也不仅仅是这样，单宁是陈酿的主要物质。这就是为什么白葡萄酒在木桶中陈酿时间不像红葡萄酒那样长的原因。Winemakers often choose oak casks which gives the wine the tannin it needs. But it will not be sufficient, tannin is the essential element for aging. It is why white wine does not keep as long as red wine. 另一方面白葡萄酒有各种各样的口感：超干、干、半干、圆润的、甜的、汽酒、气泡葡萄酒、马德拉化的On the other hand white wines present a larger variety of tastes: very dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized 白葡萄酒可以在很多场合饮用：餐前、餐中或者餐后、甚至是平时.White wine can be drunk on any occasion: before, with or after a meal, and even between meals. 白葡萄酒通常被认为是开胃酒，有时也用作餐后酒。很多人喜欢在炎热的夏天喝白葡萄酒。白葡萄酒的清爽提神作用是出了名的。White wines are often considered as aperitif wines, sometimes as desert wines. Many people like to drink white wine in hot weather. Its refreshing qualities are very well known. Ros wine making 桃红葡萄酒总的来说桃红葡萄酒不是红葡萄酒和白葡萄酒混合而成的。（桃红的香槟是一个例外）First of all Ros wine is not a blending of red and white wine (abstraction made of the exceptional case of Champagne Ros). 桃红葡萄酒由红葡萄酿造，今年来很多酿酒师在红葡萄中混入一定量的白葡萄。Ros wine is made from red grape-varieties. And, nowadays, many winemakers mix a certain amount of white grapes with the red. 桃红葡萄酒的酿造是非常精细的。这也是为什么葡萄酒爱好者有时对桃红酒感到失望的原因。值得一提的是欧洲的桃红酒是干型的，美州的是甜型的类似白葡萄酒。The elaboration of ros wine is delicate. It