酒業(yè)培訓(xùn)（55頁)ppt課件

1、 進(jìn)口葡萄酒根底知識內(nèi)容概述 Table of Contents 葡萄酒的種類 Wine Varieties 葡萄酒的來源 Origins of Wine 葡萄酒的釀造 Vinification 紅白葡萄種類 Red & White Grapes 新舊世界對比 New World VS Old World 葡萄酒的品味 Wine Taste 葡萄酒與美食 Food Pairings.1. 葡萄酒的種類 Wine Varieties什么是葡萄酒 Whats Wine葡萄酒就是100% 經(jīng)過發(fā)酵的葡萄汁Wine is 100% fermented grape juice釀制葡萄酒神奇的方程式The

2、 magic formula of Wine making這個神奇的方程式就是：糖 + 酵母 = 酒精 + 二氧化碳 + 化合物 The magic formula is:sugar + yeast = alcohol + co2 + chemical compound.1. 葡萄酒的種類 Wine Varieties按顏色分類 Classify by Color按酒內(nèi)糖分 Classify by Sugar按飲用方式 Classify by Food.1. 葡萄酒的種類 Wine Varieties按顏色分類 Defined by color紅葡萄酒 ： 帶皮發(fā)酵 Red wine ： Fe

3、rmented with skins and other solids白葡萄酒 ： 不帶皮發(fā)酵 White wine: Fermented without skin and solids桃紅葡萄酒： 紅葡萄酒短期浸漬 Rose wine : Maceration in short piriod.1. 葡萄酒的種類 Wine Varieties按酒內(nèi)糖分 Defined by sugar干葡萄酒 Dry 40g/L.1. 葡萄酒的種類 Wine Varieties按飲用方式 Defined by course開胃葡萄酒 Aperitif Wine 香檳 干白佐餐葡萄酒 Table Wine 干白

4、 干紅 玫瑰紅餐后葡萄酒 Dessert Wine 干邑 貴腐甜酒 冰酒.2. 葡萄酒的來源 Origins of Wine外高加索地域 Transcaucasia 格魯吉亞美索不達(dá)米亞 Mesopotamia 波斯古國 伊朗腓尼基人 (1100 B.C. 開場在歐洲各地運(yùn)輸葡萄樹 Phoenicians Start to transport vines around Europe )埃及墳?zāi)怪械淖C據(jù) Evidence in Egyptian tombs.葡萄酒的簡史 Wine History 埃及人飲用葡萄酒成了埃及文化精華的一部分， 記錄了葡萄酒年份和葡萄園， 甚至在陶罐上刻錄了釀酒師的名

5、字，在古埃及貴族墳?zāi)估锟梢哉业竭@些證據(jù)。 最初只會飲用葡萄酒， 后來學(xué)會在尼羅河三角洲種植葡萄酒法老的墳?zāi)贡诋?The Egyptians drinking wine became a major part of the culture of Egyptian elite. Recorded vintages, vineyards, even winemaker names on their clay pots, some of which were placed in the tombs of the nobility. The Egyptians were wine drinkers fi

6、rst, but soon learned to grow grapes in the fertile Nile River delta.葡萄酒的簡史 Wine History埃及人和腓尼基人是閃族人的兩大貿(mào)易協(xié)作同伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人 (1100 B.C. 開場在歐洲各地運(yùn)輸葡萄樹1100 B.C. 商業(yè)社會，開場在歐洲各地運(yùn)輸葡萄樹 Phoenicians Start to transport vines around Europe ) 1

7、100 B.C. Mercantile society started to transport vines around Europe最出色的航海家。地中海盆地-北非-南歐-直布羅陀, The finest sea travelers in their age. Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar. Wine drinkers go, vine goes too.葡萄酒的簡史 Wine Histor

8、y希臘人 Greeks 宣揚(yáng)了葡萄酒文化 催生了很多巨匠 日常安康飲料 social beverage 殖民歐洲. 帶葡萄樹回家. 奉獻(xiàn)：將新葡萄酒種類中心技術(shù)引進(jìn)法國南部，西班牙，最重要的是意大利 Colonizes Europe. Brought vines to permanent home. Contribution:spread vine, brought new grapes and new techniques to southern France, Spain, and perhaps most importantly ,to southern Italy. .葡萄酒的簡史 W

9、ine History羅馬人對整個歐洲影響深遠(yuǎn)， 用手稿記錄了葡萄栽培和釀造，了解土壤，坡度和葡萄園方位的重要性，提高釀酒技術(shù)，開展歐洲貿(mào)易。 對歐洲葡萄區(qū)重要奉獻(xiàn)， 包括： 法國勃艮第，波爾多，香檳， 阿爾薩斯， 隆和谷， 盧瓦爾谷，德國萊茵高，奧地利多瑙河流域等。羅馬帝國軍隊四處征戰(zhàn) It is difficult to overstate the importance of the Romans for the development of wine culture in Europe. The Romans produced manuals describing grape growi

10、ng and winemaking, understood the importance of soil, slope and vienyard aspect, and developed a pan-Europe wine trade.3. 優(yōu)秀葡萄酒的釀造 Wine Vinification 自然條件 natural + 天氣 weather = 微氣候 unique climate+ 土壤 soil =“風(fēng)土 terrior釀造技術(shù) vinification 選擇葡萄種類 grape types (最適宜“風(fēng)土) terrior釀造工藝 vinification - 種植 growing

11、 - 發(fā)酵 fermentation- 陳釀 aging - 調(diào)配 blending地理環(huán)境 geographic.“Terrior風(fēng)土 這是一個法語詞，它的含義廣泛，包括葡萄種植區(qū)域的傳統(tǒng)，氣候，土壤，濕度，光照時間，以及釀酒師的技藝等方面。我們把它概括翻譯成“風(fēng)土條件。正是這個特定的“風(fēng)土條件使得每個葡萄種植區(qū)域都富有本人的特征。 “Terrior is a French term of wine industry. It embraces several meanings including the tradition, climate,soil,humidity, sunshine a

12、nd all the elements like these making a wine-making region unique to the other ones all over the world. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.Fouloirs rouleaux整串葡萄 Whole grapes壓榨 press泵 pumpPompe泵 pump白葡萄

13、white grspes廓清容 器 Racking tank固體雜質(zhì)沉淀Deposit ofsolids發(fā)酵罐 Fermentation tank溫度控制 temp control18-20C溫控發(fā)酵 Temperature control葡萄汁流出 draining榨汁機(jī) crushing添加二氧化硫Addition of sulphurdioxide.紅葡萄Red grapes去梗DestemmingStems removed滾筒榨汁機(jī)Rollercrusher添加二氧化硫Addition sulphur dioxide泵發(fā)酵容器Fermentation vat葡萄皮和籽的混合物 30C

14、Must at 30Pump降溫液體Cooling liquid降溫液體Cooling liquid涼水 cold water降溫過程 cooling葡萄皮和籽的混合物降溫至25CMust cooled to 25CRemontage榨渣marc葡萄皮和籽的混合物 must葡萄榨渣的抽取Spraying ofthe marc cap.4. 常見葡萄種類 Grape Varieties霞多麗 Chardonnay葡萄特征 Features of grape 果粒大， 黃色， 邊緣棕色斑點 Large yellow berries with brown spots 產(chǎn)量中高 Naturally m

15、edium-high yields .4. 常見葡萄種類 Grape VarietiesChardonnay 著名產(chǎn)區(qū) Notable region新西蘭： 熱帶水果， 海洋性風(fēng)味，純真 Australia: tropical flavors, oaky法國勃艮第：風(fēng)格多樣， 夏布力 , 莫爾索， 布衣復(fù)賽 Burgundy, wide range of styles, Chablis, Meursault, Pouilly-Fuisse香檳產(chǎn)區(qū) 氣泡酒 Champagne sparkling wine)加州： 濃郁， 橡木風(fēng)味 California: rich, oaky style.4.

16、常見葡萄種類 Grape Varieties霞多麗Chardonnay 口感 Palate中等酸度 Medium acidity中-高酒精度 Moderate to high alcohol中-重酒體 Medium to full-body極少釀甜酒 Rarely produced in sweet style.4. 常見葡萄種類 Grape Varieties長相思 Sauvignon Blanc 外觀通用描畫 Appearance葡萄特征 Features of grape中等大小果粒 Medium-sized berries高酸， 特別茂盛 High natural acidity. P

17、articularly vigorous .4. 常見葡萄種類 Grape Varieties長相思 Sauvignon Blanc 口感 Palate高酸度 High acidity中等酒精度 Moderate alcohol中輕酒體 Light to medium body 干型和甜型 Dry and sweet styles.4. 常見葡萄種類 Grape Varieties雷司令 Riesling 外觀通用描畫 Appearance葡萄特征 Features of grapes果粒小， 緊湊 Compact clusters of small berries萌芽早， 晚熟 Early

18、budding, late growing.4. 常見葡萄種類 Grape VarietiesRegion of origin產(chǎn)地Color 色澤Fruitiness 水果味Body 酒體Dryness口感“干”Aroma 香味霞多麗ChardonnayEast France 法國中部，東部Green Apple, Pineapple, Lemon 青蘋果，菠蘿，柚子的香味長相思Sauvignon BlancNew zealand 新西蘭Leafy, Grass, “Earthy” flavor 葉子，青草葉，檸檬，有如“塵土”的氣息雷司令 RieslingGermany 德國Flower,

19、Honey鮮花和蜂蜜的味道.4. 常見葡萄種類 Grape Varieties 赤霞珠 Cabernet Sauvignon 外觀通用描畫 Appearance葡萄特征 Features of grapes果串長且松散 Loose and long bunches果皮厚，籽大 Thick skin, large pips萌芽晚， 晚熟， 產(chǎn)量低 Late budding, late ripens, low yields.4. 常見葡萄種類 Grape Varieties 黑皮諾Pinot Noir 外觀通用描畫 Appearance葡萄特征 Features of grapes果串緊湊，皮較薄

20、 Compact bunches, relatively thin-skinned萌芽早， 早熟 Early budding, early ripens中等產(chǎn)量 Moderate yields.4. 常見葡萄種類 Grape Varieties黑皮諾Pinot Noir口感 Palate中-高酸度 Medium to high acidity中低單寧 Low to medium tannins中輕酒體 Light to medium body中等酒精度 Medium alcohol.4. 常見葡萄種類 Grape Varieties 梅洛 Merlot 外觀通用描畫 Appearance果粒大

21、， 果串松散 Large berries, loose bunches果皮薄， 萌芽早， 早熟 Thin skin, early budding, early ripens產(chǎn)量比赤霞珠高 Higher yielding than cabernet sauvignon.4. 常見葡萄種類 Grape Varieties 西拉 Syrah 外觀通用描畫 Appearance中等大小果粒， 果串緊湊 Medium sized berries, tight bunches萌芽晚， 早熟 Late budding, early ripens中等產(chǎn)量 Moderate yields.5. 葡萄酒品味步驟

22、Wine Tasting.5. 葡萄酒品味 Wine Tasting外觀 Appearance廓清度 Clarity Wine can be both opaque and clear顏色的深度 Depth of Color Pale, moderate or intense顏色 Color Straw, yellow or gold. Brown/red, ruby or purple.5. 葡萄酒品味 Wine Tasting色澤呈深紅色，酒體渾厚的紅酒 Dark and intense red color, it is a full-body red wine酒液呈明顯的磚紅色，屬于酒體

23、適中的紅酒 The color is brick red, a medium-body red 該酒的顏色明顯較前兩款更淺，屬于玫瑰紅 The color is obviously lighter than the former two,its a rose wine明顯的金黃色澤，是酒體渾厚的白葡萄酒，如陳年的霞多麗 Gold yellow, a full-body white wine酒色呈檸檬黃,典型的年輕干白或者長相思雷司令 The color is lemon yellow, a typical.顏色對比.5. 葡萄酒品味 Wine Tasting純真 Clearness Absen

24、ce of off-orders (flaws)氣味的濃度 Intensity of smell Low, medium or intense香氣的特征 Character Fruity, floral or earthy.5. 葡萄酒品味 Wine Tasting葡萄酒的香味并不是單單經(jīng)過鼻腔來覺得的，各種香氣的分子經(jīng)過口腔到達(dá)感官黏膜來覺得氣味The smell of wine is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through th

25、e back of the oral cavity葡萄酒的香氣直接經(jīng)過鼻孔吸入Direct route taken by aroma molecules via the nostrils香氣分子經(jīng)過口腔后端，從而人體可以覺得到Route taken by aroma molecules via the nasopharynx.5. 葡萄酒品味 Wine Tasting口感 Palate 甜度 Sweetness Dry, off-dry or sweet酸度 Acidity Tingling sensation on sides of tongue Sour taste Low, medium

26、 or high.5. 葡萄酒品味 Wine Tasting單寧強(qiáng)度 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Low, medium and high酒精 Alcohol Heat in the mouth and throat low, medium and high 回味 Finish .單寧 Tennins 單寧Tannins是一種酸性物質(zhì)，主要源于葡萄皮和葡萄籽。紅葡萄酒是要保管葡萄皮發(fā)酵的，在發(fā)酵過程中，酒液還會從橡木中汲取一定的單寧物質(zhì)。在化學(xué)構(gòu)造上，由葡萄皮浸

27、入的單寧為“縮合單寧，從橡木桶汲取的單寧為“水解單寧。 單寧是紅葡萄酒的靈魂，它的主要作用有：為葡萄酒建立“骨架，使酒體構(gòu)造穩(wěn)定、堅實豐滿；有效地聚合穩(wěn)定色素物質(zhì)，為葡萄酒賦予完美和富有活力的顏色；和酒液中的其它物質(zhì)發(fā)生反響，生成新的物質(zhì)，添加葡萄酒的復(fù)雜性。單寧缺乏的葡萄酒那么會發(fā)育不良，通常表現(xiàn)為質(zhì)地輕薄、懦弱無力、素然無味。單寧 TANNIN：單寧含量決議葡萄酒能否經(jīng)久耐藏。單寧高的耐久存，單寧低要盡快 喝掉，通常不超越35年.酸 Acidity葡萄酒中的酸主要有兩大類：葡萄漿果本身的酸：酒石酸、蘋果酸和微量檸檬酸；發(fā)酵產(chǎn)生的酸：乳酸、琥珀酸和醋酸等。葡萄酒含酸量過低，那么口味平淡，貯藏

28、性差；相反，含量過高，那么酒體粗糙、瘦弱。.5. 葡萄酒品味 Wine Tasting1-怎樣品酒How to taste a wine抿一小口葡萄酒在口中, 讓口腔中的每一個部位都接觸到葡萄酒,吸幾口空氣, 以帶出葡萄酒的香味，并細(xì)細(xì)品味Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine and feel the nuances of the flavor2-品什么What to taste1 - Attack given by acidity感受葡萄酒特有的酸

29、澀味給他的第一覺得 .5. 葡萄酒品味 Wine Tasting2 Balance 覺得葡萄酒能否平衡3 Body覺得葡萄酒的酒體4 - End of mouth感受葡萄酒在嘴里的回味5 - Length Stops覺得回味在口中的延伸感.5. 葡萄酒品味 Wine Tasting品酒結(jié)論 Conclusion平衡度 Balance Harmony of flavor and other elements成熟度 Maturity Requires aging, ready-to-drink or over-the-hill質(zhì)量優(yōu)劣 Quality Assessed using length,

30、balance and range of flavor characteristics.6. 葡萄酒與美食 Wine & Food根本原那么 Basics葡萄酒可以清口 Wine refreshes the palate between bites食物和葡萄酒中的成分相輔相克 Elements in food and wine can complement or detract from each other紅配紅， 白配白 Red to red, white to white.6. 葡萄酒與美食 Wine & Food根本原那么 Basics葡萄酒的酒體與食物的食體搭配 Weight of

31、wine matches weight of dish葡萄酒的風(fēng)味與食物的風(fēng)味相得益彰 Wine flavor may echo with food flavor葡萄酒的風(fēng)味可以與食物構(gòu)成對比 Wine flavor may contrast with food flavor復(fù)雜的菜配簡單的酒， 簡單的酒配復(fù)雜的菜 Complex wines with simple dishes, simple wine with more complicated dishes.6. 葡萄酒與美食 Wine & Food各種成分的相互作用 Components the interact酒精顯熱顯辣 Alcoh

32、ol accentuates heat 辣菜不應(yīng)配高酒精度的酒甜酒可以降低另外一種甜味 Sweetness reduces perception of tannin月餅脂肪和蛋白質(zhì)減少單寧帶來的覺得干紅配肉 Fat and protein reduce perception of tannin咸味鹽減少單寧帶來的覺得 Salt reduces perception of tannin.6. 葡萄酒與美食 Wine & Food普通來說，葡萄酒都可以用來配菜，而且葡萄酒行業(yè)有句俗話叫“紅酒配紅肉，白酒配白肉。講的就是葡萄酒和菜肴的搭配。Generally speaking, we can par

33、e food with wines and theres a saying: Red Meat goes with Red Wine while White Meat goes with White Wine所謂的紅肉就是指那些味道比較濃的肉類Red Meat refers to those kinds of meat with strong flavor牛肉 Beef/Steak羊肉 Lamb豬肉 Pork鹿肉 Deer兔肉 Rabbit狗肉 Dog鴨肉 Duck白肉那么是一些口味略微清淡的肉類和其他的一些菜肴：White meat means those plain meat and ot

34、her kinds of food海鮮 Seafood雞肉 Chicken水果 Fruit 蔬菜 Vegetable色拉 Salad 奶酪 Cheese 面食 Pasta/Noodles.6. 葡萄酒與美食 Wine & Food葡萄酒有很多的種類，侍酒溫度的選擇對于品味葡萄酒是至關(guān)重要的。普通來說，紅葡萄酒可直接在室溫下飲用，而白葡萄酒冰鎮(zhèn)一下口味更佳。以下是一些葡萄酒的參考飲用溫度：The appropriate serving temperature is of great importance to wine tasting. The serving temperatures of w

35、ine are as follows：葡萄汽酒 Sparkling Wine 46香檳酒 Champagne 69 酒體清淡的白葡萄酒 Light Bodied White Wine69 酒體適中的白葡萄酒 Medium Bodied White Wine810 酒體豐厚的白葡萄酒 Full Bodied White Wine1416 玫瑰紅酒 Rose Wine 6 9 酒體清淡的紅葡萄酒 Light Bodied Red Wine1214 酒體適中的紅葡萄酒 Medium Bodied Red Wine16 酒體渾厚的紅葡萄酒 Full Bodied Red Wine18 . 各地的烹飪藝

36、術(shù)豐富多彩，各種葡萄酒精彩紛 呈，總的配餐原那么是，紅葡萄酒配紅肉，白葡萄酒、 桃紅葡萄酒配白肉。 紅肉是指烹飪后顏色呈紅褐色或微帶血色的口味較重的牛、羊肉。瘦豬肉，通常也歸入這一范疇。白肉是指烹飪后顏色呈淡白色的魚肉、海鮮、雞肉等。 飲紅葡萄酒配之以口味較重的紅肉，可以減少紅酒的酸澀感和菜肴的油膩感，促進(jìn)食物的消化吸收。 飲白葡萄酒配之以口味清淡的魚、蝦、雞肉等，可添加清新活性，并具有去腥的功能。假設(shè)搭配以口味重的紅肉，會蓋過白葡萄酒清新優(yōu)雅的特征，使酒淡而無味。6. 葡萄酒與美食 Wine & Food.6. 葡萄酒與美食 Wine & Food李子味 Plum薄荷味 Mint煙草和香料味 Tobacco and Spicy口感順滑 Velvety草莓味 Strawberry黑梅味Blackberry胡椒味Pepper黑胡椒味 Black PepperSome White Wine Descriptors青蘋果味 Green Apple甜瓜味 Melon無花果味 Fig桃子味 peach菠蘿味 Pine apple檸檬味Lemon熱帶水果味Tropical Fruit爽脆感 Crisp.葡萄酒效力 客人點酒從酒柜/酒窖/吧臺/取酒將酒小心拿至餐桌向客人展現(xiàn)酒標(biāo), 得到確認(rèn)后開瓶需當(dāng)客人面前)