通过对决定香槟酒特色风味的瓶内二次发酵工艺进行分析，研究酿造具有法国香槟酒特色的中国式高档香槟法起泡葡萄酒关键工艺。
The in-bottle secondary fermentation process which is performed the champagne style is discussed. The key brewing technology of Chinese top-ranked champagne method sparkling wine is researched.
这款金色的工艺啤酒色泽灿烂，采用顶部发酵，瓶内二次发酵工艺酿制而成。优质麦芽和啤酒花的独特结合，气味优雅，口感顺滑。
This golden craft-beer – brilliant, top fermented, re-fermented in the bottle – is an exceptional blend of malts and quality hops, an elegant nose and a particularly smooth flavour.
这些木架子被称作“人字型酒架”，是在19世纪时发明出来的，为的是解决香槟酒因发酵而在瓶内形成沉淀的问题。
The racks, as tall as a man, were invented in the nineteenth century to solve the problem of the sediment that forms in the bottle as a result of fermentation.
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