vinification

简明释义

英[ˌvɪnɪfɪˈkeɪʃ(ə)n]美[ˌvɪnəfəˈkeʃən]

n. [食品] 葡萄酒酿造法

英英释义

单词用法

同义词

反义词

例句

1.Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days.

在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。

2.Wine Making: the vinification is carried out through the traditional process used for the red wine elaboration.

酿造工艺：按照传统精细的酿造工艺酿成的红葡萄酒。

3.Hand harvest and vinification traditionally, matured in wood for 12 months.

手工收割，传统的发酵和在成熟的木筒蕴酿12个月再配置。

4.A careful vinification with careful attention paid to each step of vinification and blending of this wine in order to achieve a quality wine which has excellent ontinuity of style.

精心酿造的干红葡萄酒保持了一贯出色的口感与高品质，回味无穷。

5.Vinification: Classic vinification. Matured in vat with inert gas. Bottled in our cellars.

酿造：传统的酿造过程。在生产酒庄酿制并且罐装。

6.Traditional vinification calling for moderne oenological methods such as the total control of the temperatures.

传统葡萄酒酿造工艺结合现代栽种改良方法，譬如通过控制温度来提高葡萄酒质量。

7.Traditional vinification in temperature - controlled stainless steel vats. maceration with micro - oxygenation during 25 days. ageing 12 months in oak barrels, 30 % new / 70 % second fill.

在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月，其中30 %全新橡木桶， 70 %一年份。

8.The process of vinification is crucial for producing high-quality wines.

生产高质量葡萄酒的过程是至关重要的酿酒。

9.During vinification, the grapes are crushed to release their juices.

在酿酒过程中，葡萄被压碎以释放其汁液。

10.Different techniques in vinification can lead to vastly different flavor profiles.

不同的酿酒技术可以导致截然不同的风味特征。

11.Temperature control is an essential factor in the vinification of white wines.

温度控制是白葡萄酒酿酒中的一个重要因素。

12.The winemaker's experience greatly influences the vinification process.

酿酒师的经验对酿酒过程有很大影响。

作文

Wine has been an integral part of human culture for thousands of years, serving not only as a beverage but also as a symbol of celebration and community. The process through which grapes are transformed into wine is known as vinification, a term that encompasses all the steps involved in producing wine from grape harvest to bottling. Understanding vinification is essential for anyone interested in the art of winemaking, as it reveals the complexities and nuances that contribute to the final product. The journey of vinification begins with the selection of grape varieties. Different types of grapes have unique flavors, aromas, and characteristics, which significantly influence the resulting wine. For instance, Cabernet Sauvignon grapes produce bold and tannic red wines, while Chardonnay grapes yield crisp and refreshing whites. Winemakers must carefully choose the right grape varieties based on the desired wine profile, climate, and soil conditions of their vineyard. Once the grapes are harvested, the vinification process continues with crushing and pressing. This step involves breaking the grape skins to release the juice. In red wine production, the skins are often left in contact with the juice during fermentation to extract color, flavor, and tannins. In contrast, white wines are typically made by pressing the grapes immediately to separate the juice from the skins. This distinction is crucial, as it directly affects the wine's color and taste. Fermentation is the heart of vinification. During this stage, yeast consumes the sugars in the grape juice and converts them into alcohol and carbon dioxide. This process can take several days to weeks, depending on various factors such as temperature and the type of yeast used. Winemakers closely monitor fermentation, as it influences the wine's flavor profile and overall quality. Some may choose to use wild yeasts, which can impart unique characteristics, while others prefer cultivated strains for more predictable results. After fermentation, the wine undergoes aging, another vital aspect of vinification. Aging can occur in stainless steel tanks or wooden barrels, with each method imparting different qualities to the wine. Barrels, for example, can add flavors such as vanilla or spice due to the wood's interaction with the wine. The duration of aging varies, with some wines benefiting from extended periods to develop complexity, while others are best enjoyed young and fresh. Finally, the last steps of vinification involve filtering, fining, and bottling. These processes ensure that the wine is clear and stable before it reaches consumers. Filtering removes any remaining solids, while fining helps to clarify the wine by using agents that bind to unwanted particles. Once these processes are complete, the wine is bottled, labeled, and prepared for distribution. In conclusion, vinification is a fascinating and intricate process that transforms simple grapes into a diverse array of wines enjoyed around the world. Each step, from grape selection to fermentation and aging, plays a crucial role in shaping the wine's final character. By understanding vinification, wine enthusiasts can deepen their appreciation for this ancient craft and the remarkable beverages it produces.

葡萄酒在人类文化中已经扮演了数千年的重要角色，不仅作为一种饮品，也作为庆祝和团聚的象征。将葡萄转变为葡萄酒的过程被称为vinification，这个术语涵盖了从葡萄收获到装瓶的所有步骤。理解vinification对于任何对酿酒艺术感兴趣的人来说都是至关重要的，因为它揭示了影响最终产品的复杂性和细微差别。 vinification的旅程始于葡萄品种的选择。不同类型的葡萄具有独特的风味、香气和特征，这些都会显著影响最终的葡萄酒。例如，赤霞珠葡萄会产生浓郁且单宁丰富的红酒，而霞多丽葡萄则会酿成清脆而清爽的白酒。酿酒师必须根据所需的葡萄酒特征、气候和葡萄园的土壤条件仔细选择合适的葡萄品种。 一旦葡萄被收获，vinification过程便继续进行压榨和破碎。这一步骤涉及破坏葡萄的果皮以释放果汁。在红酒制作中，果皮通常在发酵过程中与果汁保持接触，以提取颜色、风味和单宁。相比之下，白葡萄酒通常是在压榨后立即分离果汁与果皮。这一区别至关重要，因为它直接影响葡萄酒的颜色和口味。 发酵是vinification的核心。在这一阶段，酵母消耗葡萄汁中的糖分，并将其转化为酒精和二氧化碳。这个过程可能需要几天到几周，具体取决于温度和使用的酵母类型等各种因素。酿酒师会密切监测发酵过程，因为这会影响葡萄酒的风味特征和整体质量。有些人可能选择使用野生酵母，这可以赋予葡萄酒独特的特性，而其他人则更喜欢使用培养的酵母，以获得更可预测的结果。 发酵后，葡萄酒进入陈酿，这是vinification的另一个重要方面。陈酿可以在不锈钢桶或木桶中进行，每种方法都会赋予葡萄酒不同的品质。例如，木桶可以由于木材与葡萄酒的相互作用而添加香草或香料等风味。陈酿的时间各不相同，有些葡萄酒通过延长的陈酿时间受益，以发展出复杂性，而其他葡萄酒则最好年轻且新鲜时饮用。 最后，vinification的最后步骤包括过滤、澄清和装瓶。这些过程确保葡萄酒在到达消费者之前是清澈且稳定的。过滤去除任何剩余的固体，而澄清则通过使用与不必要的颗粒结合的物质来帮助澄清葡萄酒。一旦这些过程完成，葡萄酒便被装瓶、贴标签并准备分销。 总之，vinification是一个迷人而复杂的过程，将简单的葡萄转变为全球享用的多样化葡萄酒。每一步，从葡萄选择到发酵和陈酿，在塑造葡萄酒的最终特征中都发挥着至关重要的作用。通过理解vinification，葡萄酒爱好者可以加深对这种古老工艺及其所生产的卓越饮品的欣赏。