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以下歐美電影榜英文介紹
Ultimately, the method of picking and handling of the grapes, the
timing and the speed of their arrival at the winery, will impact on
the style and quality of the finished wine. If the grapes are damaged,
oxidation will set in and prolonged skin contact with the juice,
particularly for white wines, can lead to excessive phenolics and the
loss of aromatics.
CHAPTER
7.3
7
47
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Vinification – The Basics
The process of turning grapes into wine is called vinification. It is
a highly developed process, full of scientific complexity if one looks
deeply enough. It is not the intention of this chapter to explore
vinification in detail or engage with difficult concepts, but to draw
the reader into the subject.
8.1
Basic principles of vinification
The sugars contained in the pulp of grapes are fructose and glucose.
During fermentation enzymes from yeast convert the sugars into
ethyl alcohol and carbon dioxide in approximately equal proportions
and heat is liberated:
C6H12O6 → 2CH3CH2OH + 2CO2 + Heat
Additionally, tiny amounts of other products are formed during the
fermentation process, including glycerol, succinic acid, butylene
glycol, acetic acid, lactic acid and other alcohols. The winemaker
has to control the fermentation process, aiming for a wine that is
flavoursome, balanced and in the style required. The business of
winemaking is fraught with potential problems, including stuck fermentations (the premature stopping of the fermentation whilst the
wine still contains unfermented sugars), acetic spoilage, or oxidation.
The amount of sugar in must, and the reducing sugar (glucose
and fructose) in fermenting wine, can be determined by using a density hydrometer. A number of different methods can be used to measure density, which can be directly related to sugar content using
appropriate formulae or, more readily, prepared tables. Different
countries tend to use one or other of the methods available. The
48
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8.2
CHAPTER
methods most commonly in use are the Baumé, Brix, Balling and
Oechsle methods. Throughout the vinification process it is essential
to maintain accurate records, including temperature and gravity
readings.
There are important differences in the making of red, white and rosé
wines. Grape juice is almost colourless. For red wine, the colour
must be extracted from the skins. For white wines, however, some
winemakers choose to have a limited skin contact between the juice
and skins because it can add a degree of complexity. Of course,
white wine can be made from black grapes, commonly practised in
the Champagne region.
Rosé wine is usually made from black grapes whose juice has been
in contact with the skins for a limited amount of time, e.g. 12 to 18
hours. Consequently, a little colour is leached into the juice.
8
49
Winery location and design
Wineries vary from centuries old stone buildings externally of timeless
appearance to the modern practical constructions, perhaps built to
the design of a specialist winery architect. The winemaker who has
inherited the ancestral château with all its low ceilings, narrow doors
and dampness may long for the blank canvas available to those with
an embryonic project. Conversely, when faced with a sterile hangar of
his or her newly built winery, the producer may envy the neighbour’s
ancient property, especially in an age when wine tourism and cellardoor sales have become a major contribution to the profits of many
businesses. During the past twenty years or so many wineries have
been built that have neither walls nor roof, as shown in Fig. 8.1.
When planning a new winery, practicalities usually dictate. Keeping the building cool is a major consideration. In a hot climate, the
building should be sited on a north–south axis, with the shorter
walls into the midday sun. It can also be beneficial not to have windows on the western side, facing the hot afternoon sun. Adequate
insulation is required, for the ideal ambient temperature inside is no
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