摘要:据悉,岚颂香槟计划今年大规模尝试使用橡木桶发酵和熟成。
ABSTRACT: Lanson is to trail wood casks for fermenting and ageing its wines from this year's harvest.
当橡木桶发酵接触实际上是橡树,酵母在发酵降低了香兰素使用浓度。
If the oak is actually fermented in contact with oak, the yeast used in fermentation reduces the vanillin concentration.
优美的黑浆果和烟熏橡木气味。这些橡木气味都是源自橡木桶发酵的效果。
Delicate nose of blackberry fruits and smoky oak character enhanced during its barrel fermentation.
味:柔软爽滑的清新甜瓜和桃子味道,同时伴有因橡木桶发酵所致的些许温润口感。
PALATE: Fresh melons and peaches with a soft creamy medium body, the oak treatment carries through to the palate with a subtle toastiness.
本发明涉及干红葡萄酒的发酵陈酿方法,具体的说是西拉干红葡萄酒橡木桶发酵陈酿工艺。
The invention relates to a method for fermenting and aging dry red wine, in particular to a fermenting and aging process for Shiraz dry red wine in an oak barrel.
本发明涉及葡萄酒的发酵工艺,具体的说是一种解百纳干红葡萄酒 及用国产柞木桶发酵的工艺方法。
The invention relates to a wine fermentation technology, in particular to a Cabernet dry red wine and a technology method for carrying out the fermentation by using a homemade oak barrel.
威士忌酒:以大麦、黑麦、燕麦、小麦、玉米等谷物为原料,经发酵、蒸馏后放入橡木桶中陈酿、勾兑而成的一种酒精饮料。ABV: 40%—50%。
Whisky: In Gaelic, whisky means "Water of Life". You get whisky after the fermentation process is done which uses wheat, barley, rye, and corn. ABV - 40% to 50%.
白人是在发酵罐的不锈钢组合和小橡木桶。
The whites are fermented in a combination of stainless steel tanks and small oak barrels.
在装瓶之前,葡萄酒经过了法国及美国橡木桶的第二次发酵。
The wine underwent secondary fermentation in French and American oak barrels prior to bottling.
发酵在不锈钢罐或者橡木桶里进行。
The fermentation can take place in stainless steel or oak barrels.
葡萄采摘于最适宜的成熟度,在轮转箱中发酵,干燥并经过在法国橡木桶中进行长达一年的陈酿培养。
Grape picking at optimum maturity, the rotary tank fermentation, drying and after the French oak aging in the year-long training.
部分采用乳酸发酵然后在木桶中陈酿以增强饱满圆润的质地,烧烤和奶油的味道。
Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.
酿造过程:采用自动机械生产方式,使用人工采收后将葡萄压榨成汁,经过发酵与沉淀,置于橡木桶中存放数月后装瓶。
Brewing process: adopting automatic machinery production mode, use after crushing grapes harvested artificial into juice, after fermentation and precipitation, casks after months of bottles.
葡萄是在法国橡木桶中发酵的,以通过橡木的作用来软化单宁和塑造酒的结构与颜色。
The grapes were fermented in French oak casks allowing the interaction of oak to soften the tannin and sculpt the structure and color of the wine.
将从指定葡萄庄园精心挑选的果实陈放在多年法国橡木桶中发酵,酿造出混合 口味、口感平衡的陈酿美酒。
Carefully selected fruit from designated vineyard lots is barrel aged in French oak to produce complex, balanced, age-worthy wines.
这席拉出生由于精确的发酵过程的浸泡控制,25天、六个月为老化在橡木桶。
This Syrah was born as a result of a precise fermentation process control, a maceration of 25 days and six months of ageing in oak barrels.
发酵后的原浆由传统式操作程序,这是一个缓慢的工序,葡萄酒均储藏在木桶内最少十八个月以上,足以保证葡萄酒的颜色与风味。
Fermented puree from the traditional procedures, this is a slow process, wine barrels were stored in a minimum of 10 months or more, enough to ensure the wine 's color and flavor.
发酵过程:传统的发酵方法,去除葡萄梗后在温度控制下发酵4个星期。装瓶之前存放在橡木桶中。
VINIFICATION PROCESS : Traditional without bunch of grapes for 4 weeks under controlled temperatures. Storage in tank and oak barrel before bottling.
按传统工艺发酵并在法国橡木桶中陈放。
It is produced traditionally and aged in French oak barrels.
但是那里也种植葡萄,这款葡萄酒用到的佳美葡萄就是在那里种植的。它大部分放在不锈钢罐中发酵陈年,剩下的在橡木桶中静置六个月。
But grapes grow there, like this gamay, which is fermented and aged mostly in stainless steel tanks, with the rest chilling in oak barrels for six months.
为了让葡萄酒的风味更加有层次感,酿酒师们会选择使用橡木桶进行发酵和陈年,以获得烘烤和香料等风味。
For richer and more complicated flavors in wine, winemakers ferment and age their wine in oak barrels to extract toast and spicy flavors.
葡萄收割后在可控温的不锈钢桶内进行发酵,再在法国橡木桶中窖藏20个月后酿制而成。
In stainless steel vats with temperature control Manual breaking up of the crust and pumping over. 20 months in french oak barrels.
发酵过程:小型发酵池发酵,冷浸渍,橡木桶陈酿12到16个月。
Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.
摘要:橡木桶被用来发酵和熟成葡萄酒已经有长达几个世纪的历史了。
ABSTRACT: The long-standing relationship that wine has had with oak is worth investigating, especially since oak barrels have been used in wine fermentation and barrel aging for centuries.
这皮出生由于精确的发酵过程控制,很长一段浸软28天和6月老化在橡木桶。
This Tempranillo was born as a result of a precise fermentation process control, a long maceration of 28 days and 6 months of ageing in oak barrels.
经过橡木桶中的发酵,酒会更加顺口,并有淡淡的单宁味和香草味。
Smooth, silky tannins and vanillin flavours are evident from time spent with oak maturation.
经过橡木桶中的发酵,酒会更加顺口,并有淡淡的单宁味和香草味。
Smooth, silky tannins and vanillin flavours are evident from time spent with oak maturation.
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