这葡萄酒在橡木桶里陈了将近一年。
在装瓶前储存在橡木桶中8个月。
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.
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.
酒存放在橡木桶中酿造。
这款酒在混合的法国和美国橡木桶中陈酿了一年。
This wine was aged in a mix of French and American oak barrels for one year.
研究干红葡萄酒在橡木桶中陈酿过程中溶解氧的变化。
The changes of dissolved oxygen in grape wine in oak barrel during aging process were studied.
龙舌兰酒通常酒体清亮，透明，还有的品种则在橡木桶中长久存放。
Usually clear and transparent, other varieties include those that are aged or rested in oak casks.
因此通过橡木桶薄片的氧气通道也能提高葡萄酒的品质。
Yet the passage of oxygen through the barrel staves also can enhance wine quality.
之后，在这些混合物中加入水和糖，并放入一个橡木桶中存放两个月。
The mixture is then combined with water and sugar and placed in oak barrels for two months.
这些苦涩的分子来自葡萄和酿造所用的橡木桶，能给人强烈的味觉刺激。
These astringent molecules found in grapes (and in the oak barrels used in winemaking) do a real number on your tongue.
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.
在第一个法国橡木桶第二个法国橡木储藏存放9个月后装瓶。
Matured for 9 months in new and second use. French oak barrels.
具有甜瓜、酸橙、奶油及法国橡木桶的复合香气，口感丰富、优雅平衡。
Melon, limes and creamy aromas underpinned with French Oak. The palate is full of complex layers of flavour and is well balanced and elegant.
从农民的前景来说，唯一增加苹果的价值的方法是把它蒸馏和放进橡木桶里。
From the farmer's perspective, the only way to increase the value of an apple is to make it into spirit and put that in oak.
深红宝石色，带有因橡木桶陈年而形成的浓郁的野生黑果芳香和香草气息。
A vibrant deep ruby colour, with intense wild black fruit aromas and hints of vanilla oak from barrel ageing.
法国和美国的不同类型橡木桶之间的差异，可以巨大的影响橡木赋予的口味。
The differences between different types of oaks, French or American, can have a huge effect on the flavours the oak imparts.
至少进过18个月的橡木桶酿造，装瓶后酒液继续熟化6个月达到完美状态。
Aged for a minimum of 18 months in oak barrels. The wine stays for a further 6 months in the bottle before it leaves the winery.
鞣花单宁是橡木中的主要单宁，是影响橡木桶贮葡萄酒质量的重要因素之一。
Ellagitannin, the main tannin in oak, is an important factor influencing the quality of grape wine in oak barrel.
橡木桶的多孔性使得酒中可以进行一些蒸发及氧化反应，以增加影响风味和香味的化合物的浓度。
The porous nature of an oak barrel allows some evaporation and oxidation to occur in wine, to concentrate its flavor and aroma compounds.
到了18世纪早期，葡萄酒可以保存数年而不是几个月，尤其是被精心地储存在橡木桶中。
By the early 18th century, the wine was designed to be kept for years not months, notably by being carefully stored in oak casks.
摘要：葡萄酒的香气和风味变化多端，与葡萄品种和橡木桶的使用等一些因素息息相关。
ABSTRACT: the flavors and aromas of wines can change dramatically depending on grape variety, barrel usage and a handful of other factors.
例如，如果葡萄酒色泽苍白，那或许就是新酒，可能是在不锈钢桶，而非在橡木桶里陈年的。
For example, if the wine was a pale white, it was probably young and likely aged in stainless steel and not oak.
但实际上除了橡木桶之外，还有其他原因，奥利维耶·勒弗莱夫的葡萄酒就是一个很好的例子。
But there is more to it than oak and this excellent example from Olivier Leflaive is a prime example.
但实际上除了橡木桶之外，还有其他原因，奥利维耶·勒弗莱夫的葡萄酒就是一个很好的例子。
But there is more to it than oak and this excellent example from Olivier Leflaive is a prime example.
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