vinification
vinification
1. The vinification characteristics between new grape variety Ecolly and contrast varieties Semillon and Riesling is studied in 1995-1997.
1 997年对葡萄新品种爱格丽及对照品种赛美容、雷司令的酿酒特性进行研究。
2. Since February 2003, the modified 65 stainless steel tanks have been guaranteeing perfect vinification conditions for both red and white wine.
2003年二月以来,经过现代化改良的65个不锈钢罐确保了酿酒厂红白葡萄酒完美的品质。
3. “DIVIN” a table wine made of majority of Merlot.A careful vinification results in a continuity of style.
“金帝王”干红葡萄酒主要以梅洛酿成细致的工艺使酒质上乘稳定。
4. 6.Smooth full bodied red wine obtained from the vinification of Negroamaro and Nero di Troia grapes.
一种柔顺，醇厚的红酒，由内罗马罗和尼若地绰亚这两种葡萄酿造而成。
5. Smooth full bodied red wine obtained from the vinification of Negroamaro and Nero di Troia grapes. Suitable with red meats and pasta dishes. Serve at room temperature.
一种柔顺，醇厚的红酒，由内罗马罗和尼若地绰亚这两种葡萄酿造而成。适合于吃红肉和意大利面时室温饮用。
6. Wines differ in taste depending on the grapes, their vinification, their age, and also where their grapes are grown.
不同的葡萄，年份和产地生产出不同味道的葡萄酒。
7. Traditional vinification process with a strict control of the temperature in all teps.Wme in vats for maturig is quiet long (12 months)ith a total control of temperatures.
严格遵守波尔多传统的酿酒程序及在每个环节严格控制温度。
8. The curriculum covers everything from viticulture, vinification, tasting techniques, cellaring, investment strategy, menu design, and regional analysis of wines, spirits, and ales.
为了保证卓越的教学质量，我们举办每年一度的年会，以确保所有的导师了解最前沿信息、研究和发展成果、食品和葡萄酒搭配的新理论，及葡萄酒市场的新动向。
9. Traditional vinification in stainless steel vats under controlled temperature. Ageing in oak barrels during 12 months。
以传统方式在不锈钢槽内控制温度酿造。桶陈在橡木桶中12个月。
10. VINIFICATION: Traditional with the fermentation taking place in stainless steel and concrete tanks. The wine is aged in small oak casks for 12 months (Demptos and Seguin).
传统发酵法，在不锈钢和水泥槽中发酵。此酒在小橡木桶中陈年12个月。
11. Traditional vinification at low temperature, with cold temperatures fermentation.
低温传统酿制，低温发酵。
12. It has been made entirely of reinforced concrete panels that allow for the appropriate thermal insulation for the vinification process and storage.
其整体是由钢筋混凝土盘来考虑到适当隔热为葡萄酒酿造法过程和存贮达到最平衡适当的状态。
13. This delicacy also allows Chardonnay to absorb the influences of both vinification technique and appellation of origin.
其特性也会使霞多利葡萄酒同时受到酿造工艺和原产地的影响。
14. Hasty because of the rapid vinification using carbonic maceration, especially used to get the nouveau wine in time on the market (third Thursday of November).
匆忙是因为运用了二氧化碳浸渍的迅速葡萄酒的酿造法，特别是帮助那些新近生产的葡萄酒可以准时在市场上销售（11月的第三个星期四）。
15. Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.
发酵方式：经过12天的发酵后，导入不锈钢罐中进行苹果酸-乳酸发酵。
16. Vinification : Traditional vinification, using the latest technical helps (for example: temperature control) it allows maximum extraction of tannins, color and flavors.
发酵过程:传统工艺发酵；使用最新的温度控制系统，浸渍尽可能保留单宁，色素和独特风格
17. Vinification : This Vieilles Vignes vintage is very refined,It is generous and full bodied.
发酵过程:老藤葡萄园的收获都是自然和完美的，酒大气而丰满。
18. Vinification?：This Vieilles Vignes vintage is very refined,It is generous and full bodied.
发酵过程：老藤葡萄园的收获都是自然和完美的，酒大气而丰满。
19. Degustation: Vinification traditionnelle, bouche suave et souple. Il accompagnera genereusement les viandes rouges et les fromages.
品尝：传统酿造法，酒体清澈醇香，适宜搭配奶酪及红肉类食物。
20. Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days. Ageing 12 months in oak barrels, 30% new / 70% second fill.
在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月，其中30%全新橡木桶，70%一年份。
21. 9. Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days. Ageing 12 months in oak barrels, 30% new / 70% second fill.
在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月，其中30%全新橡木桶，70%一年份。收藏指正
22. Application Prospects of Gene Recombined Yeast in Vinification
基因重组酵母在葡萄酒酿造中的应用前景
23. His over 900 years' experience in domain of viticulture and vinification and our professional team ensure the nice quality of our wine.
奥塞斯庄园900年的种植酿制葡萄酒的经验和专业的员工队伍保证了瑞枫酒庄所酿制葡萄酒的完美品质。
24. The Trimbach family supervises every single operation, from planting and vinification to selection and bottling.
婷芭克世家是法国阿尔萨斯最杰出的葡萄酒生产商与经营商。
25. VINIFICATION : Grapes are harvested by hand into small, shallow containers and vinifiedtraditionally, undergoing a lengthy maceration in the process.
手工才摘葡萄后，放入又小又浅的容器中，传统酿造法。经过漫长的浸皮。
26. VINIFICATION: Grapes are harvested manually and undergo a long maceration/ fermentation period of one month in temperature-controlled stainless steel tanks.
手工采摘并经历长时间的浸皮和发酵在控温不锈钢桶中一个月。
27. VINIFICATION : The grapes are harvested manually, then de-stemmed, lightly crushed and fermented in stainless steel tanks.
手工采摘，减少去梗，轻轻的压榨和在不锈钢桶中发酵。
28. VINIFICATION : The grapes are harvested manually, then de-stemmed, lightly crushed and fermented in stainless steel tanks. The wine is aged 20% in new oak for nine months before bottling.
手工采摘，减少去梗，轻轻的压榨和在不锈钢桶中发酵。此酒在装瓶前在20%新橡木桶中陈年九个月。
29. New World wines can also be very innovative and creative in their variety blending and vinification.
新世界产区的酒较讨喜、富果香，而在葡萄品种的培育、混种与酿酒技术也较能改革创新。
30. The new vinification cellar has stainless steel vats with systems for temperature control, pumping over and refuse pressing .
新酒窖有一尘不染的不锈钢酿酒桶，带有控制温度、湿度、压力的系统。
31. The products of Messias with high-quality are made by using the best vinification technology.
梅西亚葡萄酒利用最精致的葡萄酒酿造技艺生产，产品质量卓越。
32. VINIFICATION : The wine is matured traditionally in one and two-year-old oak barrels. May be cellared for ten years.
此酒陈年在传统一年和两年的橡木桶中。可存放十年。
33. The originality and strength of combined with the meticculous vinification of the best grapes,whilst managing the largest area of vineyards in Europe.
烈图的根本及优势在于对葡萄栽种的认识和精湛的酿造技术，并同时管理着全欧洲最大面积的葡萄园。
34. Bouquet:The end result of this particular vinification is an extremely elegant wine, rich with perfumes, with a long persistence of the parfumes in the nose.
特色：香气: 这种特别的酿造法造就了这款非常优雅的酒，香气丰富，后味悠长。
35. Depending upon ripeness at harvest and vinification technique, Pinot Gris can be tangy and light, or quite rich, round and full bodied.
由于收获时浆果的成熟度和酿造工艺的原因，灰比诺可以十分清爽，也能够十分醇厚，圆润，有层次感。
36. Keywords Red Wine;Theromaceration;Phenol;Vinification;
红葡萄酒;热浸渍;酚类物质;工艺;
37. Keywords red wine;thermomaceration;phenol;vinification;
红葡萄酒;热浸渍;酚类物质;酿酒工艺;
38. VINIFICATION: The wine has been raised for 15% in one and two-year old oak barrels of and 85% in stainless steel and concrete tanks before bottling the summer following the harvest.
经过15%一年和两年的旧橡木桶中，85%在不锈钢罐和水泥酒槽中，经过夏天收获季节装瓶。
39. Research on the vinification characteristics of new grape variety-Ecolly
葡萄新品种爱格丽的酿酒特性研究
40. Keywords wine;tannins;vinification technique;
葡萄酒;丹宁;酿造技术;
41. Characteristics of temperature tolerance of dry yeast for vinification
葡萄酒活性干酵母的温度适应性研究
42. Vinification and aging:Fermention of Chateau Lafite Rothschild takes place in wooden vats and aged in 100% new oak barrels for 24-30 months.
葡萄酒酿造方法和陈年：拉菲庄园的葡萄酒在木桶里进行发酵，100%在新橡木桶里陈年24-30个月。
43. VINIFICATION: We pick up the grapes as we can at low temperature.After, we make cold maceration during 4 days to extract fruity aromas.
葡萄酒酿造法：低温采摘后的葡萄经过4天冷却浸渍，使果香充分挥发出来。
44. VINIFICATION: We pick up the grapes as we can at low temperature. After, we make cold maceration during 4 days to extract fruity aromas. Then, we make a classical vinification
葡萄酒酿造法：低温采摘后的葡萄经过4天冷却浸渍，使果香充分挥发出来。再由传统的酿造法于29-32
45. Vinification: Destemmed crop. Classic maceration. Aged in oak barrels for 12 month.
葡萄酒酿造：传统工艺发酵，在橡木桶中陈酿12个月。
46. Vinification : classical wine - making. Destalking, manual punching of the cap and maturing on the lees in tanks.
葡萄酒酿造：运用传统酿酒工艺。手工摘除葡萄根茎后，在酒槽中发酵。
47. You will be exposed to all elements involved in the wine business including viticulture, vinification, and regional appellation laws.
课程内容囊括了葡萄酒行业所能涉及到的每个元素，包括葡萄种植、葡萄酒酿造及酒区等级规定。
48. Based on a general review of grape and wine in Australia,its overall conditions,wine production zone,wine processing and its vinification technology are introduced in this paper.
通过对澳大利亚葡萄和葡萄酒的考察,综合国内外有关资料,介绍了澳洲葡萄酒业的总体情况、主要产区和酒厂及设备和工艺。
49. Vina Amelia Hand harvested and red vinification,fine and fresh purple coloured wine with violet blackberries and pepper undertones.Intense full fruity flavour.
酒体呈野莓和紫罗兰一样的鲜紫色，微微黑胡椒的感觉，结构紧密，果味浓郁。
50. Vinification : 90 % direct pressing on the varieties of the Pas de la Beaume Red to develop the maximum fruit.
酿制工艺：对90%的红葡萄进行直接压榨从而最大体现葡萄的果味。
51. Vinification and ageing that are adapted to suit the weight and structure of the wines result in charm and suppleness and preserve complexity.
酿造技术与陈放方法与葡萄品种相适宜，令葡萄特性得到充分展现，酒体圆润，结构复杂，是一款具有明显“家族风格”的美酒。
52. They take a very good and strict care of the vines from the flowers to the harvests done at perfect maturity.Traditional vinification with temperature control and long tanking.
酿酒工艺：从开花到成熟采摘，都精心，采用了传统的酿造方法，严格控制酿造的每一道环节。
53. VINIFICATION :Vinification is carried out using the traditional “submerged cap” system, carefully controlled in order to extract delicate tannins and varietal fruit characteristics.
酿酒法：沿用古老的“浸泡酒帽”系统，细心控制以充分提取丹宁和该品种果实的独特成分。
54. The vinification follows the traditional Bordeaux methods with the classic blending of Merlot, Carbernet Sauvignon and Cabernet Franc.
采用传统波尔多酿酒风格，葡萄品种当然是美乐、赤霞珠、品丽珠的经典配搭。
55. The highly talented Benoit Goujon has used classic cote de beaune vinification techniques through the careful use of oak maturation to make this beautifully structured wine.
采用经典的布蒙之谷酿造技术，在橡木桶中储存成熟，结构精美。
