压榨后，葡萄汁在华氏60度左右的冷温下于不锈钢桶里进行长达十二天的发酵。
After crushing, the must was fermented for up to twelve days at cool temperatures, around 60 degrees Fahrenheit, in stainless steel tank.
葡萄汁的压榨工序和发酵过程均在自设理斯咸的酿制工场内完成，包括将果汁与果皮的分离。
Squeezed grape juice fermentation process and were salty own Morris completed brewing workshops, including the separation of juice and peel.
欢快的酒神的火苗是无法从德伐日先生压榨出的葡萄汁上燃起来的，它的酒渣里也隐藏着一种在黑暗里闷着燃烧的火。
No vivacious Bacchanalian flame leaped out of the pressed grape of Monsieur Defarge: but, a smouldering fire that burnt in the dark, lay hidden in the dregs of it.
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