亚洲欧美日产综合在线_国产精品v欧美精品∨日韩_国产高清色高清在线观看_亚洲精品久久无码av片麻豆_无码任你躁国语版视频_日韩欧无码一二三区免费不卡_色综亚洲国产vv在线观看_国产亚洲精品久久久久久线投注_亚洲中文在线精品国产_久久久精品成人免费观看国产

　　葡萄酒(jiu)是有生命(ming)的(de)飲料(liao)。除了由葡萄制成，受(shou)到(dao)許多(duo)自然和外部因素(su)的(de)影響之外，當(dang)它(ta)們(men)在木桶（另一種有機材料(liao)）中經(jing)歷一個(ge)階段時，它(ta)們(men)可以完全轉變。事實上，酒(jiu)桶的(de)影響有很多(duo)：它(ta)們(men)可以對香氣、風(feng)味(wei)和質地產生影響，并促進飲料(liao)的(de)非常終結果發生巨大變化。想了解這(zhe)個(ge)過(guo)程是如何(he)運作的(de)嗎(ma)？讀到(dao)非常后！

　　Wine is a living beverage. In addition to being made from grapes and influenced by many natural and external factors, they can undergo a complete transformation when they go through a stage in wooden barrels (another organic material). In fact, wine barrels have many effects: they can have an impact on aroma, flavor, and texture, and promote significant changes in the final outcome of the beverage. Do you want to know how this process works? Read to the end!

　　木(mu)(mu)(mu)桶(tong)(tong)(tong)的(de)重要性：葡(pu)(pu)萄(tao)(tao)酒如(ru)何在木(mu)(mu)(mu)桶(tong)(tong)(tong)中陳(chen)釀？在解釋木(mu)(mu)(mu)桶(tong)(tong)(tong)的(de)細(xi)節(jie)之(zhi)前，了(le)解它們(men)對(dui)葡(pu)(pu)萄(tao)(tao)酒的(de)影(ying)響很重要。從歷史上看，即(ji)使在葡(pu)(pu)萄(tao)(tao)酒陳(chen)釀過程(cheng)之(zhi)前，使用(yong)木(mu)(mu)(mu)桶(tong)(tong)(tong)也是一(yi)種(zhong)保(bao)存(cun)方法(fa)(fa)。幾個世(shi)紀以來(lai)，甚(shen)至在玻璃瓶出現之(zhi)前，這(zhe)些容器就被用(yong)來(lai)儲(chu)存(cun)葡(pu)(pu)萄(tao)(tao)酒。木(mu)(mu)(mu)桶(tong)(tong)(tong)曾經是一(yi)種(zhong)儲(chu)存(cun)方法(fa)(fa)，現在是生產(chan)者的(de)一(yi)種(zhong)資源(yuan)。然(ran)而，隨著時間的(de)推(tui)移，人們(men)注意(yi)到木(mu)(mu)(mu)材(cai)對(dui)酒的(de)非常終結果的(de)影(ying)響，如(ru)今，生產(chan)商使用(yong)木(mu)(mu)(mu)桶(tong)(tong)(tong)作為(wei)釀酒的(de)資源(yuan)。

　　The importance of wooden barrels: how to age wine in wooden barrels? Before explaining the details of wooden barrels, it is important to understand their impact on wine. From a historical perspective, even before the aging process of wine, using wooden barrels has been a preservation method. For centuries, even before glass bottles appeared, these containers were used to store wine. Wooden barrels used to be a storage method, but now they are a resource for producers. However, over time, people have noticed the impact of wood on the final outcome of wine, and now producers use wooden barrels as a resource for brewing.

　　酒(jiu)桶具有三個主要功能(neng)。下面(mian)，我們(men)將(jiang)解釋每一種情況是(shi)如何發生的以及它(ta)們(men)在(zai)酒(jiu)中的結果。

　　Wine barrels have three main functions. Below, we will explain how each situation occurs and their outcomes in alcohol.

　　添加香味和(he)風味：當(dang)葡萄酒放(fang)入桶中(zhong)時，其(qi)酸(suan)度會與木壁接觸。這樣，就會發生(sheng)化學反(fan)應，芳香族化合物開始混合和(he)變化。

　　Adding aroma and flavor: When wine is placed in a barrel, its acidity comes into contact with the wood walls. In this way, a chemical reaction will occur, and aromatic compounds will begin to mix and change.

　　在(zai)木桶中(zhong)陳釀產生的非(fei)常常見香氣包(bao)括：干果(guo)、椰子、香料、煙熏和(he)香草。

　　The most common aromas produced during aging in wooden barrels include dried fruit, coconut, spices, smoky, and vanilla.

　　降低氧合過程的(de)速度：木(mu)材是(shi)一種(zhong)多孔材料，即它的(de)延伸(shen)部分布滿了小孔。因此，當(dang)葡(pu)萄建議在木(mu)桶中陳釀時，就會(hui)發生一種(zhong)稱為(wei)葡(pu)萄酒微氧化(hua)的(de)過程。

　　Reduce the speed of oxygenation process: Wood is a porous material, meaning its extended parts are covered with small pores. Therefore, when grapes must be aged in wooden barrels, a process called wine micro oxidation occurs.

　　在此期間，空氣(qi)與環境進行緩(huan)慢的(de)(de)(de)交換，當氧(yang)氣(qi)與液體中存在的(de)(de)(de)單寧接觸(chu)時(shi)，非常終會(hui)“軟(ruan)化”這種(zhong)物質。也(ye)就是(shi)說，如果之前的(de)(de)(de)葡(pu)萄(tao)酒有強烈的(de)(de)(de)澀味(wei)，那么在陳(chen)釀(niang)之后(hou)，它(ta)會(hui)具有更光滑、更柔(rou)軟(ruan)的(de)(de)(de)口感。木(mu)桶(tong)陳(chen)釀(niang)對于軟(ruan)化葡(pu)萄(tao)酒的(de)(de)(de)單寧至關重要。因此，當生(sheng)產商使用(yong)內比奧羅、普里米蒂沃、馬爾(er)貝克和赤(chi)霞珠單寧葡(pu)萄(tao)，或者當他們打(da)算釀(niang)造具有出(chu)眾陳(chen)年潛力和長壽潛力的(de)(de)(de)葡(pu)萄(tao)酒時(shi)，木(mu)桶(tong)是(shi)生(sheng)產商的(de)(de)(de)選擇。

　　During this period, the air slowly exchanges with the environment, and when oxygen comes into contact with tannins present in the liquid, it eventually "softens" the substance. That is to say, if the previous wine had a strong astringency, then after aging, it will have a smoother and softer taste. Barrel aging is crucial for softening the tannins in wine. Therefore, when producers use Nebbiolo, Primitivo, Malbec, and Cabernet Sauvignon tannins grapes, or when they intend to produce wines with high aging and longevity potential, wooden barrels are the producers' choice.

　　促(cu)進代謝(xie)反應：本主題與蘋(pin)果酸乳(ru)酸發(fa)酵(jiao)直接(jie)相關，蘋(pin)果酸乳(ru)酸發(fa)酵(jiao)是將蘋(pin)果酸轉化(hua)為乳(ru)酸的化(hua)學反應。想要賦予葡(pu)(pu)萄酒(jiu)更多黃油和奶油質(zhi)感并稍(shao)微降低酸度的生(sheng)產商經常使(shi)用此(ci)過(guo)程。這種技術不僅用于(yu)紅葡(pu)(pu)萄酒(jiu)，也用于(yu)白葡(pu)(pu)萄酒(jiu)標簽。有時，生(sheng)產商只將部分放入桶中，這樣，除了發(fa)酵(jiao)產生(sheng)的這些新特性之外，標簽也不會失(shi)去(qu)其原有的細微差別，即更具酸性和果味。

　　Promoting metabolic reactions: This topic is directly related to malolactic fermentation, which is a chemical reaction that converts malic acid into lactic acid. Producers who want to give wine more buttery and creamy texture while slightly reducing acidity often use this process. This technology is not only used for red wine, but also for white wine labeling. Sometimes, manufacturers only put a portion into the barrel, so that in addition to the new characteristics produced by fermentation, the label does not lose its original subtle differences, which are more acidic and fruity.

　　酒桶(tong)種類：現在(zai)我們已(yi)經(jing)解釋(shi)了在(zai)木(mu)桶(tong)中陳釀(niang)的(de)(de)原理，重要(yao)的(de)(de)是要(yao)注意所(suo)用木(mu)材的(de)(de)類型也(ye)會影響(xiang)葡萄酒的(de)(de)非常終(zhong)結(jie)果。非常常用的(de)(de)是美國橡(xiang)(xiang)木(mu)和法(fa)國橡(xiang)(xiang)木(mu)，盡管還有(you)其他更(geng)罕(han)見(jian)的(de)(de)例子，但兩者都有(you)明顯的(de)(de)差異(yi)。

　　Types of wine barrels: Now that we have explained the principle of aging in barrels, it is important to note that the type of wood used can also affect the final outcome of the wine. The most commonly used are American oak and French oak, although there are other rarer examples, both have significant differences.

　　美國橡木(mu)(mu)：美國橡木(mu)(mu)原產于(yu)美國，通常賦予(yu)葡萄(tao)酒椰子和香草的味道(dao)，以及草本蒔蘿的味道(dao)。在(zai)新世界，它不斷被(bei)用來(lai)使水(shui)果(guo)標簽更加(jia)堅(jian)固。

　　American Oak: American oak is native to the United States and typically gives wine flavors of coconut and vanilla, as well as a hint of herbal dill. In the new world, it is constantly being used to make fruit labels stronger.

　　法(fa)國(guo)(guo)橡木(mu)：當我(wo)們談(tan)論橡木(mu)桶(tong)(tong)陳釀(niang)時(shi)，法(fa)國(guo)(guo)橡木(mu)桶(tong)(tong)是許多釀(niang)酒(jiu)師的(de)(de)(de)(de)夢想。它們比美國(guo)(guo)的(de)(de)(de)(de)貴得多，但它們在香(xiang)氣(qi)的(de)(de)(de)(de)形成中以更微妙和有機的(de)(de)(de)(de)方式(shi)發揮(hui)作用。此外，法(fa)國(guo)(guo)橡木(mu)的(de)(de)(de)(de)多孔性(xing)更強，允(yun)許更多的(de)(de)(de)(de)氧(yang)氣(qi)通過(guo)，并進一步有助于單寧(ning)的(de)(de)(de)(de)成熟過(guo)程。法(fa)國(guo)(guo)橡木(mu)是制造酒(jiu)桶(tong)(tong)的(de)(de)(de)(de)主(zhu)要木(mu)材之一。

　　French oak: When we talk about oak barrel aging, French oak barrels are the dream of many winemakers. They are much more expensive than those in the United States, but they play a more subtle and organic role in the formation of aroma. In addition, French oak has stronger porosity, allowing more oxygen to pass through and further aiding in the maturation process of tannins. French oak is one of the main woods used to make wine barrels.

　　一般來說，它更強調質樸的細微(wei)差別(bie)，這種木(mu)材的香(xiang)氣(qi)包括(kuo)香(xiang)草(cao)、皮革、煙草(cao)、莊園、煙熏和(he)熟食(shi)的味道。

　　Generally speaking, it emphasizes the subtle differences of simplicity, and the aroma of this wood includes notes of vanilla, leather, tobacco, estate, smoky, and cooked food.

　　其(qi)他類型：一些東(dong)歐國家也(ye)有(you)自己的(de)(de)橡木(mu)品(pin)種，因(yin)此用它們來(lai)陳(chen)釀葡(pu)萄酒(jiu)(jiu)(jiu)。非常受歡(huan)迎的(de)(de)橡木(mu)之(zhi)一是匈(xiong)牙利橡木(mu)，在匈(xiong)牙利和羅馬尼亞(ya)很(hen)常見(jian)，通(tong)常用于更堅固(gu)的(de)(de)標簽。仍然有(you)一些生(sheng)產商使用不同的(de)(de)木(mu)材來(lai)尋找他們的(de)(de)葡(pu)萄酒(jiu)(jiu)(jiu)的(de)(de)其(qi)他特征。例(li)如(ru)栗木(mu)、金合歡(huan)木(mu)、伊比(bi)利亞(ya)橡木(mu)和英國橡木(mu)。酒(jiu)(jiu)(jiu)桶的(de)(de)其(qi)他因(yin)素：除了木(mu)桶中(zhong)的(de)(de)陳(chen)釀過程(cheng)和所用木(mu)材的(de)(de)類型之(zhi)外，還有(you)其(qi)他因(yin)素也(ye)會影響葡(pu)萄酒(jiu)(jiu)(jiu)的(de)(de)非常終結果。

　　Other types: Some Eastern European countries also have their own oak varieties, so they are used to age wine. One of the most popular oak woods is Hungarian oak, which is common in Hungary and Romania and is typically used for stronger labels. There are still some producers who use different types of wood to find other features of their wines. For example, chestnut wood, acacia wood, Iberian oak, and English oak. Other factors of wine barrels: In addition to the aging process in the barrel and the type of wood used, there are other factors that can also affect the final outcome of wine.

　　桶的烘烤程度

　　The degree of baking of the bucket

　　為了加(jia)速某些香(xiang)氣的產生，木(mu)桶(tong)在(zai)使用前(qian)通常會直接(jie)在(zai)火中烘烤。這一(yi)過程使木(mu)材中的天然糖(tang)分焦糖(tang)化，根(gen)據具體情(qing)況(kuang)，可以產生煙(yan)熏、香(xiang)料甚至糖(tang)果的香(xiang)氣。在(zai)使用之前(qian)，桶(tong)的內部會被燒(shao)毀。

　　To accelerate the production of certain aromas, wooden barrels are usually baked directly over the fire before use. This process caramelizes the natural sugars in the wood, which can produce smoky, spice, and even candy aromas depending on the specific situation. Before use, the interior of the bucket will be burned.

　　當然(ran)，并不(bu)(bu)(bu)是(shi)所有(you)的(de)(de)(de)酒(jiu)(jiu)桶都以相同(tong)的(de)(de)(de)方(fang)式烘烤(kao)，它(ta)們暴露(lu)在(zai)火(huo)(huo)中的(de)(de)(de)時間(jian)長短可(ke)能會有(you)所不(bu)(bu)(bu)同(tong)。一般來(lai)說，小桶烘烤(kao)分(fen)(fen)為三個級別：輕微(wei)：與(yu)火(huo)(huo)接(jie)觸非常多 25 分(fen)(fen)鐘(zhong)。它(ta)散發(fa)出香草、椰(ye)子、焦糖、丁香和(he)肉桂的(de)(de)(de)香氣；中度(du)：接(jie)觸火(huo)(huo)25分(fen)(fen)鐘(zhong)以上。除了(le)香草味外，它(ta)還(huan)能產生蜂蜜(mi)(mi)、咖(ka)啡和(he)可(ke)可(ke)的(de)(de)(de)香味。重度(du)：在(zai)較高溫度(du)下(xia)與(yu)火(huo)(huo)接(jie)觸25分(fen)(fen)鐘(zhong)以上。為葡(pu)萄(tao)酒(jiu)(jiu)帶(dai)來(lai)咖(ka)啡、煙熏(xun)、焦糖布丁、糖蜜(mi)(mi)和(he)太妃糖的(de)(de)(de)香氣。值得記住的(de)(de)(de)是(shi)，盡管目的(de)(de)(de)保持不(bu)(bu)(bu)變，但時間(jian)和(he)溫度(du)可(ke)能會根據制造商(shang)的(de)(de)(de)不(bu)(bu)(bu)同(tong)而有(you)所不(bu)(bu)(bu)同(tong)。也有(you)不(bu)(bu)(bu)經(jing)過烘烤(kao)就使(shi)用的(de)(de)(de)桶，稱為“天然(ran)”。在(zai)這種情況下(xia)，除了(le)微(wei)氧化過程之(zhi)外，它(ta)們還(huan)會以更(geng)微(wei)妙的(de)(de)(de)方(fang)式干擾葡(pu)萄(tao)酒(jiu)(jiu)，帶(dai)來(lai)更(geng)淡的(de)(de)(de)香氣。

　　Of course, not all wine barrels are baked in the same way, and the length of time they are exposed to fire may vary. Generally speaking, small bucket baking is divided into three levels: mild: maximum 25 minutes of contact with fire. It emits aromas of vanilla, coconut, caramel, cloves, and cinnamon; Moderate: Exposure to fire for more than 25 minutes. In addition to its vanilla flavor, it can also produce aromas of honey, coffee, and cocoa. Severe: Contact with fire for more than 25 minutes at high temperatures. Bring the aroma of coffee, smoke, caramel pudding, molasses, and toffee to wine. It is worth noting that although the purpose remains unchanged, the time and temperature may vary depending on the manufacturer. There are also buckets that are used without baking, called 'natural'. In this case, in addition to the micro oxidation process, they will also interfere with the wine in a more subtle way, bringing a lighter aroma.

　　桶重(zhong)復(fu)利用：正如(ru)我們(men)之前提(ti)到的(de)(de)，桶并不是(shi)廉價物品。事實(shi)上，它們(men)的(de)(de)成(cheng)本(ben)很(hen)高，也正因為如(ru)此，它們(men)經(jing)常(chang)被多(duo)(duo)次(ci)使用。當然(ran)，隨著時間的(de)(de)推移，木桶對飲(yin)料的(de)(de)風味和香氣(qi)的(de)(de)干(gan)擾會減(jian)少，所以(yi)這不是(shi)可以(yi)多(duo)(duo)次(ci)完(wan)成(cheng)的(de)(de)事情(qing) - 非常(chang)多(duo)(duo)三到四次(ci)。對于釀酒廠(chang)來說，將(jiang)他(ta)們(men)的(de)(de)優良葡(pu)萄酒首次(ci)儲存在(zai)木桶中(zhong)是(shi)很(hen)常(chang)見的(de)(de)。在(zai)其他(ta)情(qing)況下，生產商(shang)打算(suan)強調葡(pu)萄的(de)(de)質量(liang)，用已經(jing)使用過的(de)(de)木材進行陳釀，只是(shi)為了軟化單寧。

　　Bucket reuse: As we mentioned earlier, buckets are not cheap items. In fact, their cost is high, and because of this, they are often used multiple times. Of course, over time, the interference of wooden barrels on the flavor and aroma of beverages will decrease, so this is not something that can be done multiple times - at most three to four times. It is common for wineries to store their high-quality wines in wooden barrels for the first time. In other cases, producers intend to emphasize the quality of grapes by aging them with already used wood, just to soften the tannins.

　　本文由 不銹鋼酒桶 友情奉獻.更多有關的知識請點擊  //rctbvw.com   真誠的態度.為您提(ti)供為多維度的服(fu)務.更多有關(guan)的知(zhi)識我(wo)們將會陸續向大家奉獻.敬請(qing)期待.

　　This article is a friendly contribution from stainless steel wine barrels. For more related knowledge, please click //rctbvw.com Sincere attitude. We provide you with comprehensive services. We will gradually contribute more relevant knowledge to everyone. Please stay tuned