葡萄酒基礎(chǔ)知識(shí)ppt課件

1、紅酒博葡萄酒基礎(chǔ)知識(shí)版本號(hào)：10.6.12 (持續(xù)更新）紅酒博內(nèi)容概述 Table of Contents 葡萄酒的種類 Wine Varieties 葡萄酒的起源 Origins of Wine 葡萄酒的釀造 Vinification 紅白葡萄品種 Red & White Grapes 新舊世界對(duì)比 New World VS Old World 葡萄酒的品嘗 Wine Taste 葡萄酒與美食 Food Pairings紅酒博1. 葡萄酒的種類 Wine Varieties 什么是葡萄酒 Whats Wine葡萄酒就是100% 經(jīng)過(guò)發(fā)酵的葡萄汁Wine is 100% ferment

2、ed grape juice 釀制葡萄酒神奇的方程式The magic formula of Wine making這個(gè)神奇的方程式就是：糖 + 酵母 = 酒精 + 二氧化碳 + 化合物 The magic formula is:sugar + yeast = alcohol + co2 + chemical compound紅酒博1. 葡萄酒的種類 Wine Varieties 按顏色分類 Classify by Color 按分 Classify by Sugar 按飲用方式 Classify by Food紅酒博1. 葡萄酒的種類 Wine Varieties 按顏色分類 Defined

3、 by color 紅葡萄酒 ： 帶皮發(fā)酵 Red wine ： Fermented with skins and other solids 白葡萄酒 ： 不帶皮發(fā)酵 White wine: Fermented without skin and solids 桃紅葡萄酒： 紅葡萄酒短期浸漬 Rose wine : Maceration in short piriod紅酒博1. 葡萄酒的種類 Wine Varieties 按酒內(nèi)糖分 Defined by sugar 干葡萄酒 Dry 40g/L紅酒博1. 葡萄酒的種類 Wine Varieties 按飲用方式 Defined by course

4、 開(kāi)胃葡萄酒 Aperitif Wine 佐餐葡萄酒 Table Wine 餐后葡萄酒 Dessert Wine紅酒博2. 葡萄酒的起源 Origins of Wine 外高加索地區(qū) Transcaucasia 美索不達(dá)米亞 Mesopotamia 腓尼基人 (1100 B.C. 開(kāi)始在歐洲各地運(yùn)輸葡萄樹(shù)） Phoenicians （Start to transport vines around Europe ) 埃及墳?zāi)怪械淖C據(jù) Evidence in Egyptian tombs紅酒博葡萄酒的簡(jiǎn)史 Wine History 埃及人飲用葡萄酒成了埃及文化精髓的一部分， 記錄了葡萄酒年份和葡萄

5、園， 甚至在套管上課路了釀酒師的名字，在古埃及貴族墳?zāi)估锟梢哉业竭@些證據(jù)。 最初只會(huì)飲用葡萄酒， 后來(lái)學(xué)會(huì)在尼羅河三角洲種植葡萄酒 The Egyptians drinking wine became a major part of the culture of Egyptian elite. Recorded vintages, vineyards, even winemaker names on their clay pots, some of which were placed in the tombs of the nobility. The Egyptians were wine d

6、rinkers first, but soon learned to grow grapes in the fertile Nile River delta紅酒博葡萄酒的簡(jiǎn)史 Wine History 埃及人和腓尼基人是閃族人的兩大貿(mào)易合作伙伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians 腓尼基人 (1100 B.C. 開(kāi)始在歐洲各地運(yùn)輸葡萄樹(shù)）1100 B.C. 商業(yè)社會(huì)，開(kāi)始在歐洲各地運(yùn)輸葡萄樹(shù) Phoenicians （Start to transport vines a

7、round Europe ) 1100 B.C. Mercantile society started to transport vines around Europe 最出色的航海家。地中海盆地-北非-南歐-西不駱駝巖山, The finest sea travelers in their age. Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar. Wine drinkers go, vine goes too

8、紅酒博葡萄酒的簡(jiǎn)史 Wine History 希臘人 Greeks 日常健康飲料 social beverage 殖民歐洲. 帶葡萄樹(shù)回家. 貢獻(xiàn)：將新葡萄酒品種核心技術(shù)引進(jìn)法國(guó)南部，西班牙，最重要的是意大利 Colonizes Europe. Brought vines to permanent home. Contribution:spread vine, brought new grapes and new techniques to southern France, Spain, and perhaps most importantly ,to southern Italy. 紅酒博葡

9、萄酒的簡(jiǎn)史 Wine History 羅馬人對(duì)整個(gè)歐洲影響深遠(yuǎn)， 用手稿記錄了葡萄栽培和釀造，了解土壤，坡度和葡萄園方位的重要性，提高釀酒技術(shù)，發(fā)展歐洲貿(mào)易。 對(duì)歐洲葡萄區(qū)重要貢獻(xiàn)， 包括： 法國(guó)勃艮第，波爾多，香檳， 阿爾薩斯， 隆和谷， 盧瓦爾谷，德國(guó)萊茵高，奧地利多瑙河流域等。 It is difficult to overstate the importance of the Romans for the development of wine culture in Europe. The Romans produced manuals describing grape growing

10、 and winemaking, understood the importance of soil, slope and vienyard aspect, and developed a pan-Europe wine trade紅酒博3. 葡萄酒的釀造 Wine Vinification + 天氣 weather = 微氣候 unique climate+ 土壤 soil =“風(fēng)土” terrior 選擇葡萄品種 grape types (最適合“風(fēng)土”) terrior釀造工藝 vinification - 種植 growing - 發(fā)酵 fermentation- 陳釀 aging -

11、 調(diào)配 blending地理環(huán)境 geographic紅酒博 “Terrior” 這是一個(gè)法語(yǔ)詞，它的含義廣泛，包括葡萄種植區(qū)域的傳統(tǒng)，氣候，土壤，濕度，光照時(shí)間，以及釀酒師的技藝等方面。我們把它概括翻譯成“風(fēng)土條件”。正是這個(gè)特定的“風(fēng)土條件”使得每個(gè)葡萄種植區(qū)域都富有自己的特色。 “Terrior” is a French term of wine industry. It embraces several meanings including the tradition, climate,soil,humidity, sunshine and all the elements like

12、these making a wine-making region unique to the other ones all over the world. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.紅酒博Fouloirs rouleaux整串葡萄整串葡萄 Whole grapes壓榨壓榨 press泵泵 pumpPompe泵泵 pump白葡萄白葡萄 white grspe

13、s澄清容澄清容 器器 Racking tank固體雜固體雜質(zhì)沉淀質(zhì)沉淀Deposit ofsolids發(fā)酵罐發(fā)酵罐 Fermentation tank溫度控制溫度控制 temp control18-20C溫控發(fā)酵溫控發(fā)酵 Temperature control葡萄汁流出葡萄汁流出 draining榨汁機(jī)榨汁機(jī) crushing添加二氧化硫添加二氧化硫Addition of sulphurdioxide紅酒博紅葡萄紅葡萄Red grapes去梗去梗DestemmingStems removed滾筒滾筒榨汁機(jī)榨汁機(jī)Rollercrusher添加二氧化硫添加二氧化硫Addition sulphur

14、dioxide泵泵發(fā)酵容器發(fā)酵容器Fermentation vat葡萄皮和籽的混合物葡萄皮和籽的混合物 30C Must at 30Pump降溫液體降溫液體Cooling liquid降溫液體降溫液體Cooling liquid涼水涼水 cold water降溫過(guò)程降溫過(guò)程 cooling葡萄皮和籽的混合物降溫至葡萄皮和籽的混合物降溫至25CMust cooled to 25CRemontage榨渣榨渣marc葡萄皮和籽的混合物葡萄皮和籽的混合物 must葡萄榨渣的抽取葡萄榨渣的抽取Spraying ofthe marc cap紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Char

15、donnay 葡萄特征 Features of grape 果粒大， 黃色， 邊緣棕色斑點(diǎn) Large yellow berries with brown spots 產(chǎn)量中高 Naturally medium-high yields 紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Chardonnay 著名產(chǎn)區(qū) Notable region 勃艮第：風(fēng)格多樣， 夏布力 , 莫爾索， 布衣復(fù)賽 Burgundy, wide range of styles, Chablis, Meursault, Pouilly-Fuisse 香檳產(chǎn)區(qū) （氣泡酒） Champagne （sparkli

16、ng wine) 加州： 濃郁， 橡木風(fēng)味 California: rich, oaky style 澳大利亞： 熱帶水果， 橡木風(fēng)味 Australia: tropical flavors, oaky紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Chardonnay 口感 Palate 中等酸度 Medium acidity 中-高酒精度 Moderate to high alcohol 中-重酒體 Medium to full-body 極少釀甜酒 Rarely produced in sweet style紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Sauvig

17、non Blanc 外觀通用描述 Appearance 葡萄特征 Features of grape 中等大小果粒 Medium-sized berries 高酸， 特別茂盛 High natural acidity. Particularly vigorous 紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Sauvignon Blanc Sauvignon Blanc 口感口感 Palate 高酸度 High acidity 中等酒精度 Moderate alcohol 中輕酒體 Light to medium body A bunch of Riesling grapes af

18、ter the onset of noble rot. The difference in colour between affected and unaffected grapes is clearly visible botryis 干型和甜型 Dry and sweet styles紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Riesling Riesling 外觀通用描述外觀通用描述 Appearance 葡萄特征葡萄特征 Features of grapes 果粒小，果粒小， 緊湊緊湊 Compact clusters of small berries 萌芽早，萌芽早，

19、 晚熟晚熟 Early budding, late growing紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties 其他常見(jiàn)白葡萄品種：其他常見(jiàn)白葡萄品種： Other white grapes varieties 麝香：非加強(qiáng)型( 蘆筍，細(xì)膩白肉），加強(qiáng)型( 奶油奶酪，冰激凌， 水果撻餡餅） Muscat: non-fortified wine( asparagus, delicate white meats), fortified style( creamy cheese, ice cream, fruit tarts) 灰皮諾： 梨，香料，蘋(píng)果，花香，柑橘味， 配合烤白肉，鵝肉，

20、 雞肝醬， 濃郁的奶酪 Pinot gris: pear, spice, apple, flora, citrus, pairings with roasted white meats, goose, chicken liver pate, strong cheese 紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties 其他常見(jiàn)白葡萄品種其他常見(jiàn)白葡萄品種： Other white grapes varieties 白詩(shī)南： 甘草， 蘋(píng)果， 濕羊毛， 花香，搭配山羊奶酪， 法式醬和燴牛肉， 蘋(píng)果派 Chenin Blanc: hay, apple, wet wool, floral, p

21、airings with goats cheese, pates and terrines, apple pie.紅酒博4. 常見(jiàn)葡萄品種 Grape VarietiesRegion of origin產(chǎn)地產(chǎn)地Color 色澤色澤Fruitiness 水果味水果味Body 酒體酒體Dryness口感口感“干干”Aroma 香味香味霞多麗霞多麗ChardonnayEast France 法國(guó)中部，法國(guó)中部，東部東部Green Apple, Pineapple, Lemon 青蘋(píng)果，菠蘿，檸檬的青蘋(píng)果，菠蘿，檸檬的香味香味長(zhǎng)相思長(zhǎng)相思Sauvignon BlancSouth , France 法國(guó)

22、南部法國(guó)南部Leafy, Grass, “Earthy” flavor 葉子，青草葉，有如葉子，青草葉，有如“塵土塵土”的氣息的氣息雷司令雷司令 RieslingGermany 德國(guó)德國(guó)Flower, Honey鮮花和蜂蜜的味道鮮花和蜂蜜的味道紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Cabernet Sauvignon 外觀通用描述 Appearance 葡萄特征 Features of grapes 果串長(zhǎng)且松散 Loose and long bunches 果皮厚，籽大 Thick skin, large pips 萌芽晚， 晚熟， 產(chǎn)量低 Late budding, l

23、ate ripens, low yields紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Pinot Noir Pinot Noir 外觀通用描述外觀通用描述 Appearance 葡萄特征 Features of grapes 果串緊湊，皮較薄 Compact bunches, relatively thin-skinned 萌芽早， 早熟 Early budding, early ripens 中等產(chǎn)量 Moderate yields紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Pinot Noir Pinot Noir 口感口感 Palate 中-高酸度 Medi

24、um to high acidity 中低單寧 Low to medium tannins 中輕酒體 Light to medium body 中等酒精度 Medium alcohol紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties Merlot Merlot 外觀通用描述外觀通用描述 Appearance 果粒大， 果串松散 Large berries, loose bunches 果皮薄， 萌芽早， 早熟 Thin skin, early budding, early ripens 產(chǎn)量比赤霞珠高 Higher yielding than cabernet sauvignon紅酒博

25、4. 常見(jiàn)葡萄品種 Grape Varieties Shiras Shiras 外觀通用描述外觀通用描述 Appearance 中等大小果粒， 果串緊湊 Medium sized berries, tight bunches 萌芽晚， 早熟 Late budding, early ripens 中等產(chǎn)量 Moderate yields紅酒博4. 常見(jiàn)葡萄品種 Grape Varieties 其他常見(jiàn)紅葡萄品種：其他常見(jiàn)紅葡萄品種： Other red grapes varieties 品麗珠： 中深寶石紅， 中等口感， 香料，覆盆子，巧克力牛奶味， 適合烤肉，胡椒醬牛排 Cabernet Fr

26、anc: medium to deep ruby, medium palate, grilled meats, steak with pepper sauce 金粉帶： 中深紫色，寶石紅， 重酒體，高酒精， 藍(lán)莓， 櫻桃， 黑色水果， 紅茶， 適合不同口味 （亞洲料理， 烤野味， 黑巧克力） Zinfandel: medium to deep purple/ ruby, very full body, high alcohol, pairings with spicy Asian food, grilled game, dark chocolate紅酒博4. 常見(jiàn)葡萄品種 Grape Vari

27、eties 其他常見(jiàn)紅葡萄品種：其他常見(jiàn)紅葡萄品種：Other red grapes varieties 佳美： 中等石榴紅， 低單寧， 輕酒體， 花香， 糖果，泡泡堂， 巧克力， 搭配干香腸， 火腿， 雞肝醬 Gamay: medium garnet, low tannins, light body, flowers, candy, bubblegum, chocolate, pairings with dried sausage, ham and chicken liver pates紅酒博5. 葡萄酒品嘗 Wine Tasting紅酒博5. 葡萄酒品嘗 Wine Tasting 外觀 A

28、ppearance 澄清度 Clarity Wine can be both opaque and clear 顏色的深度 Depth of Color Pale, moderate or intense 顏色 Color Straw, yellow or gold. Brown/red, ruby or purple紅酒博5. 葡萄酒品嘗 Wine Tasting色澤呈深紅色，酒體渾厚的紅酒 Dark and intense red color, it is a full-body red wine酒液呈明顯的磚紅色，屬于酒體適中的紅酒 The color is brick red, a m

29、edium-body red 該酒的顏色明顯較前兩款更淺，屬于桃紅酒 The color is obviously lighter than the former two,its a rose one明顯的金黃色澤，是酒體渾厚的白葡萄酒 Gold yellow, a full-body white wine酒色呈檸檬黃,典型的氣泡酒(香檳) The color is lemon yellow, a typical sparkling (Champagne)紅酒博5. 葡萄酒品嘗 Wine Tasting干凈 Clearness Absence of off-orders (flaws)氣味的濃

30、度 Intensity of smell Low, medium or intense特征 Character Fruity, floral or earthy紅酒博5. 葡萄酒品嘗 Wine Tasting葡萄酒的香味并不是單單通過(guò)鼻腔來(lái)感覺(jué)的，各種香氣的分子通過(guò)口腔達(dá)到感官黏膜來(lái)感覺(jué)氣味The smell of wine is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity葡萄酒的

31、香氣直接通過(guò)鼻孔吸入Direct route taken by aroma molecules via the nostrils香氣分子通過(guò)口腔后端，從而人體能夠感覺(jué)到Route taken by aroma molecules via the nasopharynx紅酒博5. 葡萄酒品嘗 Wine Tasting口感 Palate 甜味 Sweetness Dry, off-dry or sweet酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high紅酒博5. 葡萄酒品嘗 Wine Ta

32、sting單寧 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Low, medium and high酒精 Alcohol Heat in the mouth and throat low, medium and high 回味 Finish 紅酒博5. 葡萄酒品嘗 Wine Tasting 1-怎么品酒How to taste a wine 抿一小口葡萄酒在口中, 讓口腔中的每一個(gè)部位都接觸到葡萄酒,吸幾口空氣, 以帶出葡萄酒的香味，并細(xì)細(xì)品味Sip the wine and

33、let it go around in your mouth,then take in some air to oxygenate the wine and feel the nuances of the flavor 2-品什么What to taste1 - Attack given by acidity感受葡萄酒特有的酸味給你的第一感覺(jué) 紅酒博5. 葡萄酒品嘗 Wine Tasting2 Balance 感覺(jué)葡萄酒是否平衡3 Body感覺(jué)葡萄酒的酒體4 - End of mouth感受葡萄酒在嘴里的回味5 - Length Stops感覺(jué)回味在口中的延伸感紅酒博5. 葡萄酒品嘗 Wine

34、 Tasting 結(jié)論 Conclusion 平衡度 Balance Harmony of flavor and other elements 成熟 Maturity Requires aging, ready-to-drink or over-the-hill 品質(zhì) Quality Assessed using length, balance and range of flavor characteristics 紅酒博6. 葡萄酒與美食 Wine & Food 基本原則基本原則 Basics 葡萄酒可以清口 Wine refreshes the palate between bit

35、es 食物和葡萄酒中的成分相輔相克 Elements in food and wine can complement or detract from each other 紅配紅， 白配白 Red to red, white to white紅酒博6. 葡萄酒與美食 Wine & Food 基本原則基本原則 Basics 葡萄酒的酒體與食物的食體搭配 Weight of wine matches weight of dish 葡萄酒的風(fēng)味與食物的風(fēng)味相得益彰 Wine flavor may echo with food flavor 葡萄酒的風(fēng)味可以與食物形成對(duì)比 Wine flavo

36、r may contrast with food flavor 復(fù)雜的菜配簡(jiǎn)單的酒， 簡(jiǎn)單的酒配復(fù)雜的菜 Complex wines with simple dishes, simple wine with more complicated dishes紅酒博6. 葡萄酒與美食 Wine & Food 各種成分的互相作用各種成分的互相作用 Components the interact 酒精顯熱 Alcohol accentuates heat 甜顯酸 Sweetness accentuates acidity 甜可以降低另外一種甜味 Sweetness reduces perception of tannin 脂