⑴ 用英語介紹一下法國葡萄酒.謝!!!
葡萄酒，是用葡萄果實或葡萄汁，經過發酵釀制而成的酒精飲料。在水果中，由於葡萄的葡萄糖含量較高，貯存一段時間就會發出酒味，因此常常以葡萄釀酒。葡萄酒是目前世界上產量最大、普及最廣的單糖釀造酒。早在六千年以前，在盛產葡萄的地中海區域，兩河流域的蘇美爾人和尼羅河流域的古埃及人就會釀造葡萄酒。有趣的是，在舞蹈文化中，有一種葡萄酒舞是在釀酒用葡萄豐收時，慶祝的團體舞蹈。葡萄酒在基督教被視為耶穌基督寶血的象徵物。
葡萄酒有許多分類方式。以成品顏色來說，可分為紅葡萄酒、白葡萄酒及粉紅葡萄酒三類。其中紅葡萄酒又可細分為干紅葡萄酒、半干紅葡萄酒、半甜紅葡萄酒和甜紅葡萄酒。白葡萄酒則細分為干白葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。以釀造方式來說，可以分為蒸餾葡萄酒(Still wine)、氣泡葡萄酒(Sparkling wine)、加烈葡萄酒(Fortified wine)和加味葡萄酒(Aromatized wine)四類。其中一般葡萄酒的酒精含量約為百分之八到十五，然而加烈葡萄酒的酒精含量可能會更高。
葡萄酒的酒性完全受到土壤、氣候以及釀酒技巧等因素的影響，但是酒的風味卻完全取決於釀酒技巧等因素的影響，但是酒的風味卻完全取決於釀酒葡萄的品種的不同。葡萄酒的原料－葡萄原產於黑海與裏海之間的外高加索地區，直到西漢時經張騫通西域才傳到中國。目前葡萄已經被廣泛引種到世界各地，主要是作為釀酒原料。但世界最好及最有名的葡萄酒大多產至法國，法國葡萄酒的釀造歷史可追朔到羅馬帝國時期。由於法國氣候溫和，除了北部諾曼底一些區域以外，全國都能生產高質量的葡萄。在1996年時，全國共有超過818000公頃的葡萄園，13個產酒區域，葡萄酒產量超過46億公升。法國可以說是盛產葡萄酒的國家之一。
Wine, grapes, fruit or juice after fermentation to brew alcoholic beverages from the. In the fruit, because of high glucose content of grapes, storage will be issued alcohol for a period of time, often in winemaking. Wine proction is currently the world's largest and most widely popular monosaccharide brewing liquor. As early as 6,000 Years ago, in the Mediterranean region rich grape, the Sumerian Mesopotamia and the Nile Basin will be the ancient Egyptians brewed wine. Interestingly, the dance culture, there is a wine dance in the wine grape harvest, celebration dance groups. Wine in the Precious Blood of Jesus Christ as Christian symbols.
There are many wine classification. To finished color, can be divided into red wine, white wine and pink wine three categories. Red wine which can be broken down into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. White wine is broken down into dry white wine, white wine semi-, semi-sweet white wine and sweet white wine. Approach to brewing, distillation wine can be divided into (Still wine), the bubble wine (Sparkling wine), Jialie wine (Fortified wine) and the Modified wine (Aromatized wine) four. Of general wine alcohol content of about 8-15%, but Jialie of alcohol in wine may be higher.
Wine and liquor completely soil, climate and wine skills, among other factors, but the flavor is completely wine brewing techniques depends on factors such as the impact, but the wine is completely dependent on the flavor of wine grape varieties different. Wine raw materials - grapes originating in the Black Sea and the Caspian Sea, between the Caucasus region, until the Western Han Dynasty, the Western Regions-Zhang Qian conveyed to China before. At present grape has been widely introced to the rest of the world, mainly as a wine raw materials. But the world's best and most famous wine procing mostly to France, French wine brewing history Duishuo to the Roman period. As France mild climate, in addition to some of the northern Normandy region, the country can proce high quality grapes. In 1996, more than 818,000 hectares of the total of vineyards, 13 proction wine regions, wine proction over 4.6 billion litres. France can be said to be one of the countries with rich wine.
⑵ 法國葡萄酒怎麼釀造的
正宗法國葡萄酒的釀制方法
1、除梗：所謂除梗，是指為了避免葡萄酒中有多餘的苦版澀味道，而權將梗從果實上除去。
2、破碎：將果皮搓破輕輕壓碎，稱之為破碎。
3、發酵：在破碎的葡萄(連同果皮及種子)中加入酵母菌。因紅酒的顏色來自果皮，而澀味則是種子所釋放出來的味道。
4、榨汁：以榨汁機榨出發酵後的葡萄酒。
5、發酵：將榨出的葡萄酒與果皮、種子分開，接著僅使葡萄酒在發酵。本階段是決定葡萄酒味道的關鍵，完全發酵熟成者即為不甜口口味的葡萄酒。
6、除渣：發酵完之後，溶解殘存的物質會自動沉澱，可順利地被除去，此一過程稱之為除渣。
7、熟成：接著裝入酒桶使之能夠充分熟成，熟成期間約為兩年(但亦有熟成未滿兩年者)。
8、裝瓶：熟成後即可裝瓶。
⑶ 求一篇介紹紅酒的英語文章
Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.
Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.
There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.
During fermentation, yeast spores will reproce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.
The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature ring fermentation and other factors.
Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.
Of course, this whole process has been extremely simplified for a general understanding.
You probably know that there are green grapes and black grapes and different grapes are used to make different wines.
What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.
The way a wine gets its color is by letting the skins soak in the juice ring fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.
If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.
Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will proce different flavors, aromas, and even textures.
In addition, the soil and climate where the grapes are grown drastically affect these variables.
Not only that, but the wine maker can control various things by the technique, temperature and yeast used ring fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.
Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!
Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.
White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.
By law, almost all wine made in the United States will have 「Contains Sulfites」 on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.
Sulfites or sulfur dioxide is a compound occurring naturally ring the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.
Now that you've been introced to wine, the best way to really get to know it is to drink it. I highly recommend tasting flights as a way to learn about the different varietals.
⑷ 法國葡萄酒的釀制方法
法國葡萄酒的生產工藝總的來說可分為三個過程：原酒的發酵工藝、儲藏管理工回藝、灌裝生產工藝答。
以紅葡萄酒的生產過程舉例說，紅葡萄發酵的主要特點是浸漬發酵，
①除梗破碎，
②裝罐
③添加酵母
④發酵過程
⑤皮渣分離及壓榨
⑥蘋果酸—乳酸發酵
貯藏管理工藝包括
①原酒澄清及下膠過濾
②原酒冷穩定性處理
灌裝生產工藝包括
①調配
②穩定性試驗
③除菌過濾和灌裝
⑸ 用最簡單的英文介紹法國紅酒,不超過50字
Wine, grapes, fruit or juice after fermentation to brew alcoholic beverages from the. In the fruit, because of high glucose content of grapes, storage will be issued alcohol for a period of time, often in winemaking. Wine proction is currently the world's largest and most widely popular monosaccharide brewing liquor.
⑹ 誰有法國紅酒製作過程的，英語的，簡單點的
1.分低了，對不起我手打
2.你八年級英語，想看的懂那都不可能，有很多術語，再說，八年級英語，你懂的
3.整理要一定時間，你要的那麼急，也不可能
⑺ 英語翻譯法國紅酒
French wine
⑻ 用英語描述甜酒的製作過程
Raw material: 3 kg ~5 kg round glutinous rice, sweet song of 1 bags, ordinary flour 1 tablespoons
Practice:
1, prepare an enamel pot, clean (a little oil can not be oh!)
2, glutinous rice is placed directly inside the Amoy good, then soaked in water for about 12 hours (soaking time according to the weather changes, hand grinding, grinding to a two valve so far).
3, then put the rice panning clean (directly in the ceramic pot wash.).
4, take a steamer, put water in the steamer, steaming tray on a layer of gauze pads, water boiled glutinous rice fish on the cloth. Steam for 25 minutes, cooked.
5, a good steamed glutinous rice filled with ceramic pot, ready to cool boiling water, the side with the clean big spoon stirring, and sprinkle with Wen Kaishui (like watering the flowers like Caesar, very little water Oh), stirring to not hot (about 30 ° C).
6, sweet song, add flour, stirring evenly, and then sprinkle in the rice, stir again.
7, and then hand compaction glutinous rice, clean smooth surface, a hole (such as when, out of the middle is fermented glutinous rice water), and then sprinkle with a little warm boiling water, then add a little warm boiling water inside the hole, covered with lid.
8, winter words wrapped in a quilt, blanket can put a blanket, to keep the temperature of 30 ° C, have a look if cold, electric blanket open look, at that temperature turn north, you can on the heating side, 24~36 hours, bouquet is ripe.
In summer 9, if not in the air conditioning room, 30 ° C temperature can be.
Methods to keep the sweet fermented glutinous rice
The room temperature of 15 degrees, good wine can be placed at room temperature over 15 degrees, directly in the fridge. Over a period of time, the inside of the fermented glutinous rice water after adding boiling water, cold. Keep the cooler temperature, BRANDIED not easy to grow old.
Matters needing attention
1, do container of sweet rice wine is the best ceramics, ceramic cylindrical pot on the market can buy, stainless steel pot is not easy to store, box of also can.
2, soaked glutinous rice to washing clean the outside starch, or done BRANDIED will not fresh, sticky dada.
3, mixed with glutinous rice koji must cool to 30 ℃ high temperature, or will it liqueur koji in the bacteria killing, the temperature is too low and not active bacteria, fermentation is not up.
4, in the fermentation process often to check the temperature, with his hand to warm temperature best. After 24 hours you can taste the flavor, taste sweet and delicious, a little juice, alcohol does not make, not sour.
5, do BRANDIED is the key to all the dishes are very clean, not a little greasy. Otherwise easily be riotous with colour of long hair, long hair do not eat the rice.
The most important don't 6, glutinous sweet forgot to put the flour liqueur koji in Oh, ah key key, otherwise do not so sweet.
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