葡萄酒基础知识解析.pptx

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1、内容概述 Table of Contents 葡萄酒的种类 Wine Varieties 葡萄酒的起源 Origins of Wine 葡萄酒的酿造 Vinification 红白葡萄品种 Red&White Grapes 新旧世界对比 New World VS Old World 葡萄酒的品尝 Wine Taste 葡萄酒与美食 Food Pairings第1页/共35页1.葡萄酒的种类 Wine Varieties什么是葡萄酒 Whats Wine葡萄酒就是100%经过发酵的葡萄汁Wine is 100%fermented grape juice酿制葡萄酒神奇的方程式The magic f

2、ormula of Wine making这个神奇的方程式就是：糖+酵母=酒精+二氧化碳+化合物 The magic formula is:sugar+yeast=alcohol+co2+chemical compound第2页/共35页1.葡萄酒的种类 Wine Varieties按颜色分类 Classify by Color按酒内糖酒内糖分 Classify by Sugar按饮用方式 Classify by Food第3页/共35页1.葡萄酒的种类 Wine Varieties按颜色分类 Defined by color红葡萄酒 ：带皮发酵 Red wine ：Fermented wit

3、h skins and other solids白葡萄酒 ：不带皮发酵 White wine:Fermented without skin and solids桃红葡萄酒：红葡萄酒短期浸渍 Rose wine:Maceration in short piriod第4页/共35页1.葡萄酒的种类 Wine Varieties按酒内糖分 Defined by sugar干葡萄酒 Dry 40g/L第5页/共35页1.葡萄酒的种类 Wine Varieties按饮用方式 Defined by course开胃葡萄酒 Aperitif Wine佐餐葡萄酒 Table Wine餐后葡萄酒 Dessert

4、 Wine第6页/共35页2.葡萄酒的起源 Origins of Wine外高加索地区 Transcaucasia 美索不达米亚 Mesopotamia腓尼基人 (1100 B.C.开始在欧洲各地运输葡萄树）Phoenicians（Start to transport vines around Europe)埃及坟墓中的证据 Evidence in Egyptian tombs第7页/共35页葡萄酒的简史 Wine History 埃及人饮用葡萄酒成了埃及文化精髓的一部分，记录了葡萄酒年份和葡萄园，甚至在套管上课路了酿酒师的名字，在古埃及贵族坟墓里可以找到这些证据。最初只会饮用葡萄酒，后来学会

5、在尼罗河三角洲种植葡萄酒 The Egyptians drinking wine became a major part of the culture of Egyptian elite.Recorded vintages,vineyards,even winemaker names on their clay pots,some of which were placed in the tombs of the nobility.The Egyptians were wine drinkers first,but soon learned to grow grapes in the ferti

6、le Nile River delta第8页/共35页葡萄酒的简史 Wine History埃及人和腓尼基人是闪族人的两大贸易合作伙伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人 (1100 B.C.开始在欧洲各地运输葡萄树）1100 B.C.商业社会，开始在欧洲各地运输葡萄树 Phoenicians（Start to transport vines around Europe)1100 B.C.Mercantile society started to transpo

7、rt vines around Europe最出色的航海家。地中海盆地-北非-南欧-西不骆驼岩山,The finest sea travelers in their age.Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar.Wine drinkers go,vine goes too第9页/共35页葡萄酒的简史 Wine History希腊人 Greeks 日常健康饮料 social beverage 殖民欧洲.带

8、葡萄树回家.贡献：将新葡萄酒品种核心技术引进法国南部，西班牙，最重要的是意大利 Colonizes Europe.Brought vines to permanent home.Contribution:spread vine,brought new grapes and new techniques to southern France,Spain,and perhaps most importantly,to southern Italy.第10页/共35页葡萄酒的简史 Wine History罗马人对整个欧洲影响深远，用手稿记录了葡萄栽培和酿造，了解土壤，坡度和葡萄园方位的重要性，提高酿

9、酒技术，发展欧洲贸易。对欧洲葡萄区重要贡献，包括：法国勃艮第，波尔多，香槟，阿尔萨斯，隆和谷，卢瓦尔谷，德国莱茵高，奥地利多瑙河流域等。It is difficult to overstate the importance of the Romans for the development of wine culture in Europe.The Romans produced manuals describing grape growing and winemaking,understood the importance of soil,slope and vienyard aspect,

10、and developed a pan-Europe wine trade第11页/共35页3.葡萄酒的酿造 Wine Vinification 自然条件自然条件 natural natural +天气 weather =微气候 unique climate+土壤 soil =“风土”terrior酿造技术酿造技术 vinificationvinification 选择葡萄品种 grape types (最适合“风土”)terrior酿造工艺 vinification -种植 growing -发酵 fermentation-陈酿 aging -调配 blending地理环境 geograph

11、ic第12页/共35页“Terrior”这是一个法语词，它的含义广泛，包括葡萄种植区域的传统，气候，土壤，湿度，光照时间，以及酿酒师的技艺等方面。我们把它概括翻译成“风土条件”。正是这个特定的“风土条件”使得每个葡萄种植区域都富有自己的特色。“Terrior”is a French term of wine industry.It embraces several meanings including the tradition,climate,soil,humidity,sunshine and all the elements like these making a wine-making

12、 region unique to the other ones all over the world.At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.第13页/共35页Fouloirs rouleaux整串葡萄整串葡萄 Whole grapes压榨压榨 press泵泵 pumpPompe泵泵 pump白葡萄白葡萄 white grspes澄清容澄清容 器器 Racking ta

13、nk固体杂固体杂质沉淀质沉淀Deposit ofsolids发酵罐发酵罐 Fermentation tank温度控制温度控制 temp control18-20C温控发酵温控发酵 Temperature control葡萄汁流出葡萄汁流出 draining榨汁机榨汁机 crushing添加二氧化硫添加二氧化硫Addition of sulphurdioxide第14页/共35页红葡萄红葡萄Red grapes去梗去梗DestemmingStems removed滚筒滚筒榨汁机榨汁机Rollercrusher添加二氧化硫添加二氧化硫Addition sulphur dioxide泵泵发酵容器发酵

14、容器Fermentation vat葡萄皮和籽的混合物葡萄皮和籽的混合物 30C Must at 30Pump降温液体降温液体Cooling liquid降温液体降温液体Cooling liquid凉水凉水 cold water降温过程降温过程 cooling葡萄皮和籽的混合物降温至葡萄皮和籽的混合物降温至25CMust cooled to 25CRemontage榨渣榨渣marc葡萄皮和籽的混合物葡萄皮和籽的混合物 must葡萄榨渣的抽取葡萄榨渣的抽取Spraying ofthe marc cap第15页/共35页4.常见葡萄品种 Grape VarietiesRegion of origi

15、n产地产地Color 色泽色泽Fruitiness 水果味水果味Body 酒体酒体Dryness口感口感“干干”Aroma 香味香味霞多丽霞多丽ChardonnayEast France 法国中部，法国中部，东部东部Green Apple,Pineapple,Lemon 青苹果，菠萝，柠檬的青苹果，菠萝，柠檬的香味香味长相思长相思Sauvignon BlancSouth,France 法国南部法国南部Leafy,Grass,“Earthy”flavor 叶子，青草叶，有如叶子，青草叶，有如“尘土尘土”的气息的气息雷司令雷司令 RieslingGermany 德国德国Flower,Honey鲜花

16、和蜂蜜的味道鲜花和蜂蜜的味道第16页/共35页4.常见葡萄品种 Grape Varieties常见红葡萄品种：常见红葡萄品种：Other red grapes varieties 品丽珠：中深宝石红，中等口感，香料，覆盆子，巧克力牛奶味，适合烤肉，胡椒酱牛排 Cabernet Franc:medium to deep ruby,medium palate,grilled meats,steak with pepper sauce金粉带：中深紫色，宝石红，重酒体，高酒精，蓝莓，樱桃，黑色水果，红茶，适合不同口味（亚洲料理，烤野味，黑巧克力）Zinfandel:medium to deep pur

17、ple/ruby,very full body,high alcohol,pairings with spicy Asian food,grilled game,dark chocolate第17页/共35页4.常见葡萄品种 Grape Varieties 其他常见红葡萄品种：其他常见红葡萄品种：Other red grapes varieties 佳美：中等石榴红，低单宁，轻酒体，花香，糖果，泡泡堂，巧克力，搭配干香肠，火腿，鸡肝酱 Gamay:medium garnet,low tannins,light body,flowers,candy,bubblegum,chocolate,pai

18、rings with dried sausage,ham and chicken liver pates第18页/共35页5.葡萄酒品尝 Wine Tasting外观 Appearance 气味 Nose口感 Palate结论结论 Conclusion第19页/共35页5.葡萄酒品尝 Wine Tasting外观 Appearance澄清度 Clarity Wine can be both opaque and clear颜色的深度 Depth of Color Pale,moderate or intense颜色 Color Straw,yellow or gold.Brown/red,ru

19、by or purple第20页/共35页5.葡萄酒品尝 Wine Tasting色泽呈深红色，酒体浑厚的红酒 Dark and intense red color,it is a full-body red wine酒液呈明显的砖红色，属于酒体适中的红酒 The color is brick red,a medium-body red 该酒的颜色明显较前两款更浅，属于桃红酒 The color is obviously lighter than the former two,its a rose one明显的金黄色泽，是酒体浑厚的白葡萄酒 Gold yellow,a full-body wh

20、ite wine酒色呈柠檬黄,典型的气泡酒(香槟)The color is lemon yellow,a typical sparkling(Champagne)第21页/共35页5.葡萄酒品尝 Wine Tasting干净 Clearness Absence of off-orders(flaws)气味的浓度 Intensity of smell Low,medium or intense特征 Character Fruity,floral or earthy第22页/共35页5.葡萄酒品尝 Wine Tasting葡萄酒的香味并不是单单通过鼻腔来感觉的，各种香气的分子通过口腔达到感官黏膜来

21、感觉气味The smell of wine is not accessed via the nostrils alone;volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity葡萄酒的香气直接通过鼻孔吸入Direct route taken by aroma molecules via the nostrils香气分子通过口腔后端，从而人体能够感觉到Route taken by aroma molecules via the nasopharynx第23页/共35页

22、5.葡萄酒品尝 Wine Tasting口感 Palate 甜味 Sweetness Dry,off-dry or sweet酸味 Acidity Tingling sensation on sides of tongue Sour taste Low,medium or high第24页/共35页5.葡萄酒品尝 Wine Tasting单宁 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Low,medium and high酒精 Alcohol Heat in the mout

23、h and throat low,medium and high 回味 Finish 第25页/共35页5.葡萄酒品尝 Wine Tasting1-怎么品酒How to taste a wine抿一小口葡萄酒在口中,让口腔中的每一个部位都接触到葡萄酒,吸几口空气,以带出葡萄酒的香味，并细细品味Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine and feel the nuances of the flavor2-品什么What to taste1-Attack

24、given by acidity感受葡萄酒特有的酸味给你的第一感觉 第26页/共35页5.葡萄酒品尝 Wine Tasting2 Balance 感觉葡萄酒是否平衡3 Body感觉葡萄酒的酒体4-End of mouth感受葡萄酒在嘴里的回味5-Length Stops感觉回味在口中的延伸感第27页/共35页5.葡萄酒品尝 Wine Tasting结论 Conclusion平衡度 Balance Harmony of flavor and other elements成熟 Maturity Requires aging,ready-to-drink or over-the-hill品质 Qua

25、lity Assessed using length,balance and range of flavor characteristics 第28页/共35页6.葡萄酒与美食 Wine&Food基本原则基本原则 Basics葡萄酒可以清口 Wine refreshes the palate between bites食物和葡萄酒中的成分相辅相克 Elements in food and wine can complement or detract from each other红配红，白配白 Red to red,white to white第29页/共35页6.葡萄酒与美食 Wine&Fo

26、od基本原则基本原则 Basics葡萄酒的酒体与食物的食体搭配 Weight of wine matches weight of dish葡萄酒的风味与食物的风味相得益彰 Wine flavor may echo with food flavor葡萄酒的风味可以与食物形成对比 Wine flavor may contrast with food flavor复杂的菜配简单的酒，简单的酒配复杂的菜 Complex wines with simple dishes,simple wine with more complicated dishes第30页/共35页6.葡萄酒与美食 Wine&Food

27、各种成分的互相作用各种成分的互相作用 Components the interact酒精显热 Alcohol accentuates heat甜显酸 Sweetness accentuates acidity甜可以降低另外一种甜味 Sweetness reduces perception of tannin脂肪和蛋白质减少单宁带来的感觉 Fat and protein reduce perception of tannin食盐减少单宁带来的感觉 Salt reduces perception of tannin第31页/共35页6.葡萄酒与美食 Wine&Foodv一般来说，葡萄酒都可以用来配

28、菜，而且葡萄酒行业有句俗话叫“红酒配红肉，白酒配白肉。”讲的就是葡萄酒和菜肴的搭配。vGenerally speaking,we can pare food with wines and theres a saying:Red Meat goes with Red Wine while White Meat goes with White Wine所谓的红肉就是指那些味道比较浓所谓的红肉就是指那些味道比较浓的肉类的肉类Red Meat refers to those kinds of meat with strong flavor牛肉 Beef/Steak羊肉 Lamb猪肉 Pork鹿肉 De

29、er兔肉 Rabbit狗肉 Dog鸭肉 Duck白肉则是一些口味稍微清淡的肉类和白肉则是一些口味稍微清淡的肉类和其他的一些菜肴：其他的一些菜肴：White meat means those plain meat and other kinds of food海鲜 Seafood鸡肉 Chicken水果 Fruit 蔬菜 Vegetable色拉 Salad 奶酪 Cheese 面食 Pasta/Noodles第32页/共35页6.葡萄酒与美食 Wine&Foodv葡萄酒有很多的种类，侍酒温度的选择对于品尝葡萄酒是至关重要的。一般来说，红葡萄酒可直接在室温下饮用，而白葡萄酒冰镇一下口味更佳。以下是

30、一些葡萄酒的参考饮用温度：vThe appropriate serving temperature is of great importance to wine tasting.The serving temperatures of wine are as follows：葡萄汽酒葡萄汽酒 Sparkling WineSparkling Wine 4646香槟酒香槟酒 ChampagneChampagne 69 69 酒体清淡的白葡萄酒酒体清淡的白葡萄酒 Light Bodied White WineLight Bodied White Wine69 69 酒体适中的白葡萄酒酒体适中的白葡萄酒

31、 Medium Bodied White WineMedium Bodied White Wine810 810 酒体丰厚的白葡萄酒酒体丰厚的白葡萄酒 Full Bodied White WineFull Bodied White Wine1416 1416 桃红酒桃红酒 Rose WineRose Wine 6 9 6 9 酒体清淡的红葡萄酒酒体清淡的红葡萄酒 Light Bodied Red WineLight Bodied Red Wine1214 1214 酒体适中的红葡萄酒酒体适中的红葡萄酒 Medium Bodied Red WineMedium Bodied Red Wine16 16 酒体浑厚的红葡萄酒酒体浑厚的红葡萄酒 Full Bodied Red WineFull Bodied Red Wine18 18 第33页/共35页第34页/共35页红酒博www.RedWineB感谢您的观看！第35页/共35页