• 摘要:据悉,颂香槟计划今年大规模尝试使用橡发酵熟成。

    ABSTRACT: Lanson is to trail wood casks for fermenting and ageing its wines from this year's harvest.

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  • 发酵接触实际上橡树酵母发酵降低香兰素使用浓度

    If the oak is actually fermented in contact with oak, the yeast used in fermentation reduces the vanillin concentration.

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  • 优美浆果橡木气味。这些橡木气味都是源自橡发酵的效果。

    Delicate nose of blackberry fruits and smoky oak character enhanced during its barrel fermentation.

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  • 柔软爽滑清新甜瓜桃子味道,同时伴有因桶发酵所致些许温润口感

    PALATE: Fresh melons and peaches with a soft creamy medium body, the oak treatment carries through to the palate with a subtle toastiness.

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  • 发明涉及干红葡萄酒发酵陈酿方法具体的说是西拉干红葡萄酒橡发酵陈酿工艺。

    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.

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  • 发明涉及葡萄酒发酵工艺具体的说是一种解百纳干红葡萄酒 及用国产柞桶发酵工艺方法。

    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.

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  • 威士忌酒:大麦黑麦、燕麦、小麦玉米等谷物为原料,发酵、蒸馏后放入橡木桶中陈酿、勾兑而成一种酒精饮料。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%.

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  • 白人发酵不锈钢组合

    The whites are fermented in a combination of stainless steel tanks and small oak barrels.

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  • 之前葡萄酒经过了法国美国第二次发酵

    The wine underwent secondary fermentation in French and American oak barrels prior to bottling.

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  • 发酵不锈钢或者里进行

    The fermentation can take place in stainless steel or oak barrels.

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  • 葡萄采摘最适宜成熟度轮转发酵干燥经过法国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.

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  • 部分采用乳酸发酵然后在木桶陈酿增强饱满圆润的质地烧烤奶油的味道。

    Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.

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  • 酿造过程采用自动机械生产方式使用人工采收将葡萄压榨经过发酵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.

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  • 葡萄法国发酵,以通过橡木作用软化单宁塑造结构颜色

    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.

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  • 指定葡萄庄园精心挑选果实陈放多年法国发酵酿造出混合 口味、口感平衡陈酿美酒

    Carefully selected fruit from designated vineyard lots is barrel aged in French oak to produce complex, balanced, age-worthy wines.

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  • 席拉出生由于精确发酵过程浸泡控制25个月老化

    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.

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  • 发酵后的原浆由传统式操作程序一个缓慢工序葡萄酒储藏木桶最少十八个月以上足以保证葡萄酒的颜色风味

    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.

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  • 发酵过程传统发酵方法,去除葡萄梗后温度控制发酵4个星期。装之前存放在中。

    VINIFICATION PROCESS : Traditional without bunch of grapes for 4 weeks under controlled temperatures. Storage in tank and oak barrel before bottling.

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  • 按传统工艺发酵法国中陈放。

    It is produced traditionally and aged in French oak barrels.

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  • 但是那里种植葡萄款葡萄酒用到的佳美葡萄就是那里种植的。大部分放在不锈钢罐中发酵陈年剩下的在中静置个月

    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.

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  • 为了葡萄酒风味更加有层次感,酿酒师们会选择使用进行发酵陈年,获得烘烤香料等风味。

    For richer and more complicated flavors in wine, winemakers ferment and age their wine in oak barrels to extract toast and spicy flavors.

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  • 葡萄收割后可控不锈钢内进行发酵,再在法国窖藏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.

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  • 发酵过程:小型发酵发酵浸渍陈酿12到16个月

    Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.

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  • 摘要用来发酵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.

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  • 出生由于精确发酵过程控制长一段28天和6老化

    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.

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  • 经过中的发酵,酒会更加顺口,并淡淡的单宁香草味。

    Smooth, silky tannins and vanillin flavours are evident from time spent with oak maturation.

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  • 经过中的发酵,酒会更加顺口,并淡淡的单宁香草味。

    Smooth, silky tannins and vanillin flavours are evident from time spent with oak maturation.

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