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酿酒过程中发酵的机遇及酵母的选择

发布于:2019-08-28 17:45:23  来源:

  许多人问:“葡萄什么时候开始发酵的?”大家用什么酵母?每个酿酒师都会给你一个不同的答案。一个好的酿酒师知道用什么酵母和用多少酒精。
  Many people ask, "When did the grapes begin to ferment?" What yeast do we use? Each winemaker will give you a different answer. A good brewer knows what yeast to use and how much alcohol to use.
  事实上,发酵有时在葡萄还在葡萄树上的时候就开始了,因为葡萄皮上有酵母。所以有一些晚收的葡萄酒,比如冰酒,还有法国的名贵腐酒,都是由葡萄在葡萄藤上发酵而成的。
  In fact, fermentation sometimes starts when the grapes are still on the vine, because there is yeast on the skin of the grapes. So there are some late-harvest wines, such as ice wine, as well as valuable French decayed wine, which are fermented from grapes on vines.
  当然,只有一些发酵在葡萄藤上。葡萄采摘后去皮。皮一破,就发起来,因为皮内,葡萄园里,酒园里,空气中都有天然的酵。因此,有些地方,有些酒厂使用这种特殊的发酵方法,如全麦发酵(如博若莱新酒)。在欧洲,一些酒厂尝试用天然酵母发酵,以反映当地学问。
不锈钢内胆实木酒桶
  Of course, only some ferment on grapevines. Grapes are peeled after harvesting. As soon as the skin is broken, it starts, because there is natural fermentation in the skin, in the vineyard, in the winery and in the air. Therefore, in some places, some wineries use this special fermentation method, such as whole wheat fermentation (such as Borolai New Wine). In Europe, some wineries try to ferment with natural yeast to reflect local culture.
  用这些野生酵母酿造的葡萄酒有非常非常特殊的味道。然而,这样的发酵并不容易控制,可能会产生一些香气和味道,可能不是每个人都能接受,并可能使葡萄酒变坏。天然酵母发酵由于其难以控制的味道,大多数酿酒师不使用。大多数时候,酿造过程需要人工干预,比如添加人工酵母。一个好的酿酒师知道用什么酵母,用多少酒精,以及味道如何。
  Wines made from these wild yeasts have very, very special flavors. However, such fermentation is not easy to control, may produce some aroma and taste, may not be acceptable to everyone, and may deteriorate the wine. Natural yeast fermentation is not used by most winemakers because of its uncontrollable taste. Most of the time, the brewing process requires manual intervention, such as the addition of artificial yeast. A good winemaker knows what yeast to use, how much alcohol to use and how it tastes.
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