釀酒設(shè)備的閃蒸技術(shù)處理后，了原料品質(zhì)，增加了紅酒的色澤，而且色素穩(wěn)定性強(qiáng)，更多的成熟單寧使口感更豐富。需要說(shuō)明的是：閃蒸技術(shù)對(duì)葡萄固體部分浸提不是選擇性的，即在浸漬“單寧”的同時(shí)，也提取了“劣質(zhì)單寧”。因此，對(duì)于質(zhì)量差的原料，該技術(shù)只會(huì)強(qiáng)化葡萄酒質(zhì)量缺陷，降低葡萄酒質(zhì)量。果酒是用鮮果自身的糖分被酵母菌發(fā)酵成為酒精的酒，含有生果的風(fēng)味與酒精。因而民間的家庭時(shí)常會(huì)自釀一些生果酒來(lái)飲用。如李子酒，葡萄酒，楊梅酒、獼猴桃酒等等。
After the flash technology of the brewing equipment, the raw material quality is improved, the color of red wine is increased, and the pigment stability is strong, more mature tannins make the taste richer. It should be noted that the flash technology is not selective for the extraction of the solid part of grape, that is to say, "high quality tannin" is also extracted at the same time of "high quality tannin". Therefore, for the raw materials with poor quality, the technology can only strengthen the quality defects of wine and reduce the quality of wine. Fruit wine is a kind of alcohol fermented by yeast with the sugar of fresh fruit, which contains the flavor and alcohol of fruit. Therefore, folk families often brew some fruit wine to drink. Such as plum wine, wine, bayberry wine, kiwi wine and so on.
由于這些生果表皮會(huì)有一些野生的酵母，加上一些蔗糖，因而不需要額定增加酵母也能有一些發(fā)酵效果，但民間傳統(tǒng)做酒的辦法往往曠日費(fèi)時(shí)，也簡(jiǎn)單被污染。所以外加一些活性酵母是快速釀制生果酒的抱負(fù)辦法。
Because there will be some wild yeasts and some sucrose in the skin of these fruits, there will be some fermentation effects without increasing the rated yeast. However, the traditional way of making wine is often time-consuming and simple to be polluted. Therefore, adding some active yeast is an ideal way to make fruit wine quickly.
葡萄酒只能是破碎或未破碎的新鮮葡萄果實(shí)或葡萄汁經(jīng)徹底或許部分酒精發(fā)酵后取得酒精度數(shù)不低于8.5%的飲料。葡萄酒的種類許多，因葡萄的培養(yǎng)、葡萄酒出產(chǎn)工藝條件的不同，產(chǎn)品風(fēng)格各不相同。一般分紅葡萄酒和白葡萄酒、起泡酒三種。前者是紅葡萄帶皮浸漬發(fā)酵而成；后者是葡萄汁發(fā)酵而成的。
Wine can only be broken or not broken fresh grape fruit or grape juice after thorough or partial alcohol fermentation to obtain a beverage with alcohol degree no less than 8.5%. There are many kinds of wine. Because of the different grape culture and wine production technology, the product styles are different. General dividend wine and white wine, sparkling wine three. The former is made by soaking and fermenting red grape with skin; the latter is made by fermenting grape juice.
不同紅酒的醒酒時(shí)刻不同，醒酒的進(jìn)程也有一些小常識(shí)，讓紅酒順暢醒來(lái)!
Different red wines wake up at different times, and there are some common sense in the process of sobering up, so that the red wine wakes up smoothly!
1、年份越輕且高單寧的紅酒，醒酒時(shí)刻越長(zhǎng)。
1. The lighter the vintage and the higher the tannins, the longer the sober up time.
2、葡萄酒倒入醒酒器后，能夠?qū)⑵淝那膿u晃。
2. When the wine is poured into the decanter, it can be shaken quietly.
3、運(yùn)用快速醒酒器所需的時(shí)刻比碟型醒酒器來(lái)得短，但老酒不主張用快速醒酒器。
3. It takes less time to use the fast decanter than the dish decanter, but the old wine doesn't advocate using the fast decanter.
4、用拌和醒酒機(jī)來(lái)醒酒，可使酒香愈加突顯。
4. To sober up with a mixing and sobering machine can make the wine more fragrant.
5、學(xué)習(xí)怎么一邊用蠟燭或手電筒、一邊將未過(guò)濾的酒漸漸倒入醒酒器。
5. Learn how to pour unfiltered wine into a decanter while using a candle or flashlight.
6、可用不銹鋼濾網(wǎng)將葡萄酒渣與葡萄酒別離。
6. Stainless steel filter can be used to separate the wine residue from the wine.
7、大多數(shù)的紅酒入醒酒瓶后，多持續(xù)12–18個(gè)小時(shí)。
7. Most red wines last 12 to 18 hours after being put into the bottle.
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自動(dòng)售酒機(jī) 2024-07-25 
