葡萄酒基础知识-ppt课件

1、葡萄酒根底知识内容概述 Table of Contents 葡萄酒的种类 Wine Varieties 葡萄酒的来源 Origins of Wine 葡萄酒的酿造 Vinification 红白葡萄种类 Red & White Grapes 新旧世界对比 New World VS Old World 葡萄酒的品味 Wine Taste 葡萄酒与美食 Food Pairings.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 ma

2、gic formula 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.1. 葡萄酒的种类 Wine Varieties按颜色分类 Classify by Color按酒内糖分 Classify by Sugar按饮用方式 Classify by Food.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 ： Ferme

3、nted with 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.1. 葡萄酒的种类 Wine Varieties按酒内糖分 Defined by sugar干葡萄酒 Dry 40g/L.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 Desser

4、t Wine.2. 葡萄酒的来源 Origins of Wine外高加索地域 Transcaucasia 美索不达米亚 Mesopotamia腓尼基人 (1100 B.C. 开场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.葡萄酒的简史 Wine History 埃及人饮用葡萄酒成了埃及文化精华的一部分， 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， 后来学会在尼罗河三角

5、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.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协作同伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人 (1100 B.C. 开场在欧洲各地运输葡萄树1100 B.C. 商业社会，开场在欧洲各地运输葡萄树 Phoenicians Start to transport vines around Europe ) 1100 B.C. Mercantile society started to transport

7、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.葡萄酒的简史 Wine History希腊人 Greeks 日常安康饮料 social beverage 殖民欧洲. 带葡萄树回家

8、. 奉献：将新葡萄酒种类中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. .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，提高酿酒技术，

9、开展欧洲贸易。 对欧洲葡萄区重要奉献， 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 a

10、spect, and developed a pan-Europe wine trade.3. 葡萄酒的酿造 Wine Vinification 自然条件 natural + 天气 weather = 微气候 unique climate+ 土壤 soil =“风土 terrior酿造技术 vinification 选择葡萄种类 grape types (最适宜“风土) terrior酿造工艺 vinification - 种植 growing - 发酵 fermentation- 陈酿 aging - 调配 blending地理环境 geographic.“Terrior 这是一个法语词，它

11、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本人的特征。 “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 region unique to the other

12、 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.Fouloirs rouleaux整串葡萄 Whole grapes压榨 press泵 pumpPompe泵 pump白葡萄 white grspes廓清容 器 Racking tank固体杂质沉淀Deposit ofsolids发酵罐 Fermentation tank温度控制

13、temp control18-20C温控发酵 Temperature control葡萄汁流出 draining榨汁机 crushing添加二氧化硫Addition of sulphurdioxide.红葡萄Red grapes去梗DestemmingStems removed滚筒榨汁机Rollercrusher添加二氧化硫Addition sulphur dioxide泵发酵容器Fermentation vat葡萄皮和籽的混合物 30C Must at 30Pump降温液体Cooling liquid降温液体Cooling liquid凉水 cold water降温过程 cooling葡萄皮

14、和籽的混合物降温至25CMust cooled to 25CRemontage榨渣marc葡萄皮和籽的混合物 must葡萄榨渣的抽取Spraying ofthe marc cap.4. 常见葡萄种类 Grape VarietiesChardonnay葡萄特征 Features of grape 果粒大， 黄色， 边缘棕色斑点 Large yellow berries with brown spots 产量中高 Naturally medium-high yields .4. 常见葡萄种类 Grape VarietiesChardonnay 著名产区 Notable region勃艮第：风格多样

15、， 夏布力 , 莫尔索， 布衣复赛 Burgundy, wide range of styles, Chablis, Meursault, Pouilly-Fuisse香槟产区 气泡酒 Champagne sparkling wine)加州： 浓郁， 橡木风味 California: rich, oaky style澳大利亚： 热带水果， 橡木风味 Australia: tropical flavors, oaky.4. 常见葡萄种类 Grape VarietiesChardonnay 口感 Palate中等酸度 Medium acidity中-高酒精度 Moderate to high al

16、cohol中-重酒体 Medium to full-body极少酿甜酒 Rarely produced in sweet style.4. 常见葡萄种类 Grape VarietiesSauvignon Blanc 外观通用描画 Appearance葡萄特征 Features of grape中等大小果粒 Medium-sized berries高酸， 特别茂盛 High natural acidity. Particularly vigorous .4. 常见葡萄种类 Grape VarietiesSauvignon Blanc 口感 Palate高酸度 High acidity中等酒精度

17、Moderate alcohol中轻酒体 Light to medium body A bunch of Riesling grapes after the onset of noble rot. The difference in colour between affected and unaffected grapes is clearly visible botryis干型和甜型 Dry and sweet styles.4. 常见葡萄种类 Grape VarietiesRiesling 外观通用描画 Appearance葡萄特征 Features of grapes果粒小， 紧凑 Co

18、mpact clusters of small berries萌芽早， 晚熟 Early budding, late growing.4. 常见葡萄种类 Grape Varieties其他常见白葡萄种类： Other white grapes varieties 麝香：非加强型( 芦笋，细腻白肉，加强型( 奶油奶酪，冰激凌， 水果挞馅饼 Muscat: non-fortified wine( asparagus, delicate white meats), fortified style( creamy cheese, ice cream, fruit tarts)灰皮诺： 梨，香料，苹果，

19、花香，柑橘味， 配合烤白肉，鹅肉， 鸡肝酱， 浓郁的奶酪 Pinot gris: pear, spice, apple, flora, citrus, pairings with roasted white meats, goose, chicken liver pate, strong cheese .4. 常见葡萄种类 Grape Varieties其他常见白葡萄种类： Other white grapes varieties 白诗南： 甘草， 苹果， 湿羊毛， 花香，搭配山羊奶酪， 法式酱和烩牛肉， 苹果派 Chenin Blanc: hay, apple, wet wool, flor

20、al, pairings with goats cheese, pates and terrines, apple pie.4. 常见葡萄种类 Grape VarietiesRegion of origin产地Color 色泽Fruitiness 水果味Body 酒体Dryness口感“干”Aroma 香味霞多丽ChardonnayEast France 法国中部，东部Green Apple, Pineapple, Lemon 青苹果，菠萝，柠檬的香味长相思Sauvignon BlancSouth , France 法国南部Leafy, Grass, “Earthy” flavor 叶子，青草

21、叶，有如“尘土”的气息雷司令 RieslingGermany 德国Flower, Honey鲜花和蜂蜜的味道.4. 常见葡萄种类 Grape Varieties Cabernet Sauvignon 外观通用描画 Appearance葡萄特征 Features of grapes果串长且松散 Loose and long bunches果皮厚，籽大 Thick skin, large pips萌芽晚， 晚熟， 产量低 Late budding, late ripens, low yields.4. 常见葡萄种类 Grape Varieties Pinot Noir 外观通用描画 Appeara

22、nce葡萄特征 Features of grapes果串紧凑，皮较薄 Compact bunches, relatively thin-skinned萌芽早， 早熟 Early budding, early ripens中等产量 Moderate yields.4. 常见葡萄种类 Grape Varieties Pinot Noir 口感 Palate中-高酸度 Medium to high acidity中低单宁 Low to medium tannins中轻酒体 Light to medium body中等酒精度 Medium alcohol.4. 常见葡萄种类 Grape Varieti

23、es Merlot 外观通用描画 Appearance果粒大， 果串松散 Large berries, loose bunches果皮薄， 萌芽早， 早熟 Thin skin, early budding, early ripens产量比赤霞珠高 Higher yielding than cabernet sauvignon.4. 常见葡萄种类 Grape Varieties Shiras 外观通用描画 Appearance中等大小果粒， 果串紧凑 Medium sized berries, tight bunches萌芽晚， 早熟 Late budding, early ripens中等产量

24、 Moderate yields.4. 常见葡萄种类 Grape Varieties其他常见红葡萄种类： 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， 适宜烤肉，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， 适宜不同口味 亚洲料理， 烤野味， 黑巧克力 Zinfandel: medium to

25、deep purple/ ruby, very full body, high alcohol, pairings with spicy Asian food, grilled game, dark chocolate.4. 常见葡萄种类 Grape Varieties 其他常见红葡萄种类：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,

26、chocolate, pairings with dried sausage, ham and chicken liver pates.5. 葡萄酒品味 Wine Tasting.5. 葡萄酒品味 Wine Tasting外观 Appearance廓清度 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, ruby or purple.5. 葡萄酒品味 Wine Tasting色泽呈深红色

27、，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 white wine酒色呈柠檬黄,典型的气泡酒(香槟) The color is lemon

28、 yellow, a typical sparkling (Champagne).5. 葡萄酒品味 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.5. 葡萄酒品味 Wine Tasting葡萄酒的香味并不是单单经过鼻腔来觉得的，各种香气的分子经过口腔到达感官黏膜来觉得气味The smell of wine is not accessed via the nostri

29、ls alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity葡萄酒的香气直接经过鼻孔吸入Direct route taken by aroma molecules via the nostrils香气分子经过口腔后端，从而人体可以觉得到Route taken by aroma molecules via the nasopharynx.5. 葡萄酒品味 Wine Tasting口感 Palate 甜味 Sweetness Dry, off-dry or

30、 sweet酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high.5. 葡萄酒品味 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 mouth and throat low, medium and high 回味 Finish .5. 葡萄酒品味 Wine Tas

31、ting1-怎样品酒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 given by acidity感受葡萄酒特有的酸味给他的第一觉得 .5. 葡萄酒品味 Wine Tasting2 Balanc

32、e 觉得葡萄酒能否平衡3 Body觉得葡萄酒的酒体4 - End of mouth感受葡萄酒在嘴里的回味5 - Length Stops觉得回味在口中的延伸感.5. 葡萄酒品味 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质量 Quality Assessed using length, balance and range of flavor characteristics .

33、6. 葡萄酒与美食 Wine & Food根本原那么 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.6. 葡萄酒与美食 Wine & Food根本原那么 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

34、Wine flavor may echo with food flavor葡萄酒的风味可以与食物构成对比 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.6. 葡萄酒与美食 Wine & Food各种成分的相互作用 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觉得 Fat and protein reduce perception of tannin食盐减少单宁带来的觉得 Salt reduces perception of tannin.6. 葡萄酒与美食 Wine & Food普通来说，葡萄酒都可以用来配菜，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。Generally speaking,