葡萄酒(wine)

用发酵的葡萄汁制成的含酒精饮料。葡萄酒的历史可追溯到《旧约》的写作年代。似乎到17世纪末酒瓶和瓶塞的发展，才开始普遍使用。酿造方法为葡萄经破碎後，将葡萄汁装入大桶中发酵，通常先加入二氧化硫以抑制野生酵母和微生物，同时加入含有选定菌株的葡萄酒酵母。发酵需经数周方能完成，将酒从桶中滗出，装入木桶或其他容器使之第二次发酵（熟化期）。在进行最後一次熟化期前沥清和装瓶。葡萄酒按颜色可分为红色、玫瑰色（粉红色）和白色。果皮的色素熔入果汁内，使酒色加深。酒味分甜、淡两种，甜酒含糖量高，淡酒含糖少或不含糖。气泡酒如香槟酒，含大量二氧化碳；装在瓶内发酵。强化酒如波特酒和雪利酒，用白兰地来增加酒精含量。生产葡萄酒的主要国家有法国、义大利、德国、美国、西班牙、葡萄牙和智利。

English version：

wine

Alcoholic beverage made from the fermented juice of grapes. Though known by the ancients, wine was not drunk in its matured form until the development of the bottle and cork in the late 17th century. In wine manufacture, grapes are crushed and strained and the juice (called must) is sealed in vats along with yeast (Saccharomyees ellipsoideus) and often sulfur dioxide, which suppresses wild yeasts and organisms. Fermentation continues for several weeks, then the wine is drawn off (“racked”) into wooden barrels or other containers for a second fermentation (“aging”). It is clarified and bottled before undergoing final maturation. Wines may be classified according to color as red, rosé (pink), or white; color depends on whether the skins of red grapes are allowed to ferment with the juice. Wine taste is described as sweet or dry, sweet wines being high in sugar content and dry wines containing little or no sugar. Sparkling wines, such as champagne, contain suspended carbon dioxide, the result of bottling the wine before fermentation is complete. Fortified wines, such as port and sherry, contain added brandy. The leading wine-producing countries are France, Italy, Germany, the U.S., Spain, Portugal, and Chile.

参考文章

• 山葡萄酒小常识果树园艺
• 葡萄酒酿造方法果树园艺
• 葡萄酒酿造技术之成品调配果树园艺
• 葡萄酒酿造技术白葡萄酒发酵果树园艺
• 臭氧预氧化处理葡萄酒废水废水治理
• 农家葡萄酒酿造法果树园艺
• 葡萄酒发酵过程中的PZ新工艺果树园艺
• 葡萄酒与烹饪果树园艺
• 葡萄酒废水处理技术废水治理
• 葡萄酒酿造技术之发酵异常补救果树园艺