红酒进口商内部培训资料2-Training_wine_knowledge.ppt

葡萄酒酿造过程 红葡萄酒酿造工艺 白葡萄酒酿造工艺 The Language of Wine Balanced: Whereby all elements like acid,alcohol,flavors, texture is in pleasing proportion(also called rounded) Body:The weight of wine on the palette Buttery: A creamy/butter texture and/or flavor in your mouth Chewy: Fat texture that allows you to “chew”through Crisp: A fresh, young, wine with good acidity Deep/Depth: Complexity in flavors Dry: “not sweet” Earthy: A wine that smells and /or tastes of soil and fungus Finish: The aftertaste of the wine(also called length) Hot: A wine with high alcohol that leaves a hot sensation in the back of your throat Soft: A wine with low acid, tannin and alcohol content Structure: The overall architecture of the wine Tannic:Gives a dry mouth-puckering sensation which comes from the skin, seeds of a grape and barrel aging New World label 新世界品牌酒标 智利卡尼帕酒庄. 顶级金奖卡本妮苏维翁红葡萄酒 SERVING WINE °F 68 ° 59 ° 54 ° 50 ° 41° °C 20 ° 15 ° 12 ° 10 ° 5° SERVING WINE 伺酒 Ideal Serving Temperatures 理想的伺酒温度 Full-bodied red wines 酒体丰实饱满红葡萄酒 Light -bodied red wines 酒体轻盈、轻淡红葡萄酒 Rosés dry white wines 玫瑰红酒 干白葡萄酒 Sweet wines, champagne, sparkling wines 甜葡萄酒， 香槟酒， 气泡酒 Wine Storage and Handling The ideal storage environment for wine mirrors the conditions of many wineries storage caves. Follow these guidelines whether storing wine for near-term consumption or for longer-term bottle aging: · Cool Temperature: 55-65°F. Cool temperatures slow the aging process and help to develop complex varietal character. · Consistent Temperature: less than 10°F fluctuation throughout the year. Temperature fluctuations can cause the wine to expand and contract, possibly causing damage to the cork. · Humidity: between 60-80%. Humidity over 80% can encourage mold, while dry conditions can cause evaporation and oxidation. · Darkness: excessive light exposure can cause proteins in wine to become hazy, and can create off aromas and flavors. · Vibration-free: vibration (from appliances or motor