WSET英国葡萄酒与烈酒专业课程培训课件

知而后品 识而后尝WSET第三级葡萄酒认证知而后品 识而后尝WSET第三级葡萄酒认证Session 3第3讲Human Influences in the Winery葡萄酒酿造过程中的人为影响Session 3Human Influences in tAlcoholic fermentation酒精发酵Sugars in grape juice葡萄汁中葡萄汁中的糖分的糖分+Yeast酵母酵母Alcohol酒精酒精Heat 热量量Flavour 风味物味物质CO2二氧化碳二氧化碳Alcoholic fermentationSugars iSeeds葡萄籽葡萄籽bitter oils苦油tannins单宁 Pulp果肉果肉sugars糖分acids酸类water水分Bloom果霜果霜ambient yeast野生酵母菌Skins果皮果皮tannins单宁colour颜色flavour风味物质Stems果梗果梗tannins单宁Constituent parts of grapes葡萄的组成成分Seeds葡萄籽Pulp果肉Bloom果霜Skins果皮StGrape reception葡萄运抵risks associated with oxygen 与氧气相关的风险sulphur dioxide(SO2)二氧化硫antiseptic 防腐antioxidant 防氧化grape selection 葡萄的挑选Grape reception葡萄运抵risks assocGrape processing葡萄的处理Destemming去梗（如有必要）Crushing破碎Cold maceration冷浸渍Pressing 压榨Grape processingDestemming去梗（如Adjustments调节Enrichment/chaptalisation强化加糖强化加糖addition of rectified concentrated grape must(RCGM)or sugar添加精馏浓缩葡萄汁（RCGM）或糖分Acidification 酸化酸化addition of tartaric acid 添加酒石酸Deacidification 脱酸脱酸addition of various alkali 加入各种碱AdjustmentsEnrichment/chaptaliAlcoholic fermentation酒精发酵Yeast 酵母酵母酿酒酵母（Saccharomyces cerevisiae）Ambient yeast 环境酵母菌环境酵母菌winery/bloom 存在于酒庄果霜complexity but unpredictable results“复杂性”，但结果无法预测Cultured yeast 培养酵母菌培养酵母菌added by the winemaker 由酿酒师加入flavour uniformity with predictable results“风味一致性”，结果可预测Alcoholic fermentationYeast 酵母Alcoholic fermentation酒精发酵Temperature 温度温度below 5C yeast cant operate 低于5C 时，酵母不起作用between 3538C yeast stop working 3538C时，酵母停止发挥效用White wine 白葡萄酒白葡萄酒 range 1222C之间cool temperature help retain fruit aromas 较低的温度有助于保留水果香味Red wine 红葡萄酒红葡萄酒 range 2032C之间Alcoholic fermentationTemperatInert winery vessels惰性酿酒容器Stainless steel不锈钢容器不锈钢容器Concrete 水泥容器水泥容器Inert winery vesselsStainless Winery vessels 酿酒容器Oak 橡木橡木European or American欧洲橡木或美国橡木level of toasting 烘烤程度age 树龄size 橡木桶容量small小橡木桶large大橡木桶Winery vessels 酿酒容器Oak 橡木Oak alternatives橡木的选择Imparting flavour赋予风味oak staves橡木条oak chips 橡木片Replication of the oxidative effects of barrels复制橡木桶熟化的氧化作用Oak alternativesImparting flavWhite wine白葡萄酒Key options during fermentation 发酵过程中的发酵过程中的重要选择重要选择skin contact 果皮接触clarification 澄清fermentation temperature 发酵温度choice of vessel 容器的选择inert 惰性容器inert(+oak)惰性容器（+橡木）barrels 橡木桶White wine白葡萄酒Key options duri苹果酸乳酸发酵（MLF）酒液中的酒液中的苹果酸苹果酸+乳酸菌乳酸乳酸香味香味黄油黄油榛子榛子会降低白葡萄酒会降低白葡萄酒的果味的果味纯度度苹果酸乳酸发酵（MLF）酒液中的苹果酸+乳酸菌乳酸香味Malolactic fermentation(MLF)Malic acid in wine+BacteriaLactic acidFlavourbutterhazelnutcan supress fruit purity in whitesMalolactic fermentation(MLF)M Lees 酒泥sedimentation 沉淀物gross lees 粗酒泥fine lees 细酒泥 Lees 酒泥sedimentation 沉淀物视觉的观视觉的观颜色深度颜色深度淡中深颜色色白葡萄酒桃红葡萄酒红葡萄酒青柠色柠檬色金黄色琥珀色棕色粉红色黄红色橙色紫红色宝石红色石榴红色红茶色棕色嗅觉的闻嗅觉的闻香味香味浓度度淡中（-）中中（+）浓香味特征香味特征一一类香气香气二二类香气香气三三类香气香气陈年度年度年轻陈年中完全陈年已过最佳适饮期系统的品尝方法视觉的观颜色深度淡中深颜色白葡萄酒青柠色柠檬色APPEARANCEIntensitypale medium deepColourwhiterosredlemon-green lemon gold amber brownpink salmon orange purple ruby garnet tawny brown NOSEIntensitylight medium(-)medium medium(+)pronounced Aroma characteristicsPrimarySecondaryTertiaryDevelopmentyouthful developing fully developed tired/past its bestSystematic Approach to TastingAppearanceIntensitypale medi味觉的尝味觉的尝甜度甜度干近乎干半干半甜甜极甜酸度酸度低中（-）中中（+）高单宁宁低中（-）中中（+）高酒精度酒精度低中高酒体酒体轻中（-）中中（+）饱满味道浓度味道浓度淡中（-）中中（+）浓郁味道特征味道特征一一类香味香味二二类香味香味三三类香味香味余味余味长度度短中（-）中中（+）长系统的品尝方法味觉的尝甜度干近乎干半干半甜甜极甜酸度低PALATESweetnessdry off-dry medium-dry medium-sweet sweet luscious Aciditylow medium(-)medium medium(+)highTanninlow medium(-)medium medium(+)highAlcohollow medium highBodylight medium(-)medium medium(+)fullFlavour intensitylight medium(-)medium medium(+)pronouncedFlavour characteristicsPrimarySecondaryTertiaryFinishshort medium(-)medium medium(+)longSystematic Approach to TastingPalateSweetnessdry off-dry 评估估 质量评估质量评估质量等级质量等级有缺陷差可接受好很好特好平衡性平衡性余味余味长度度浓郁度郁度复复杂性性适饮程度陈酿潜力适饮程度陈酿潜力过于年轻 现在已能饮用，并有陈酿潜力 现在饮用：不适宜陈酿或继续陈酿已过适饮期系统的品尝方法评估 质量等级有缺陷差可接受好很好特好平CONCLUSIONS ASSESSMENT OF QUALITY Quality levelfaulty poor acceptable good very good outstanding BalanceLengthIntensityComplexityLevel of readiness for drinking/potential for agingtoo youngcan drink now,but has potential for ageingdrink now:not suitable for ageing or further ageingtoo oldSystematic Approach to TastingConclusions Quality levelfaultRed wine 红葡萄酒Key options重要选择重要选择pre-fermentation extraction发酵前的提取extraction during fermentation 发酵中的提取oak inserts 加入橡木post-ferment tion extraction发酵后的提取pressing free run vs press wine 压榨自流汁压榨 葡萄酒Red wine 红葡萄酒Key optionsPre-bottling maturation装瓶前的熟化Key options 重要选择重要选择no maturation 不经过熟化medium or long-term maturation 经过中等或长时间的熟化Pre-bottling maturationKey optBlending 混合balance 平衡性consistency 一致性style 风格complexity复杂性price 价格Blending 混合balance 平衡性Clarification and stabilisation澄清和稳定性sedimentation 沉淀fining下胶filtration过滤depth filtration 深度过滤surface filtration表面过滤stabilisation稳定性tartrate 酒石酸microbiological 微生物oxygen 氧气Clarification and stabilisatioPackaging and closures包装和瓶塞Packaging and closures视觉的观视觉的观颜色深度颜色深度淡中深颜色色白葡萄酒桃红葡萄酒红葡萄酒青柠色柠檬色金黄色琥珀色棕色粉红色黄红色橙色紫红色宝石红色石榴红色红茶色棕色嗅觉的闻嗅觉的闻香味香味浓度度淡中（-）中中（+）浓香味特征香味特征一一类香气香气二二类香气香气三三类香气香气陈年度年度年轻陈年中完全陈年已过最佳适饮期系统的品尝方法视觉的观颜色深度淡中深颜色白葡萄酒青柠色柠檬色APPEARANCEIntensitypale medium deepColourwhiterosredlemon-green lemon gold amber brownpink salmon orange purple ruby garnet tawny brown NOSEIntensitylight medium(-)medium medium(+)pronounced Aroma characteristicsPrimarySecondaryTertiaryDevelopmentyouthful developing fully developed tired/past its bestSystematic Approach to TastingAppearanceIntensitypale medi味觉的尝味觉的尝甜度甜度干近乎干半干半甜甜极甜酸度酸度低中（-）中中（+）高单宁宁低中（-）中中（+）高酒精度酒精度低中高酒体酒体轻中（-）中中（+）饱满味道浓度味道浓度淡中（-）中中（+）浓郁味道特征味道特征一一类香味香味二二类香味香味三三类香味香味余味余味长度度短中（-）中中（+）长系统的品尝方法味觉的尝甜度干近乎干半干半甜甜极甜酸度低PALATESweetnessdry off-dry medium-dry medium-sweet sweet luscious Aciditylow medium(-)medium medium(+)highTanninlow medium(-)medium medium(+)highAlcohollow medium highBodylight medium(-)medium medium(+)fullFlavour intensitylight medium(-)medium medium(+)pronouncedFlavour characteristicsPrimarySecondaryTertiaryFinishshort medium(-)medium medium(+)longSystematic Approach to TastingPalateSweetnessdry off-dry 评估估 质量评估质量评估质量等级质量等级有缺陷差可接受好很好特好平衡性平衡性余味余味长度度浓郁度郁度复复杂性性适饮程度陈酿潜力适饮程度陈酿潜力过于年轻 现在已能饮用，并有陈酿潜力 现在饮用：不适宜陈酿或继续陈酿已过适饮期系统的品尝方法评估 质量等级有缺陷差可接受好很好特好平CONCLUSIONS ASSESSMENT OF QUALITY Quality levelfaulty poor acceptable good very good outstanding BalanceLengthIntensityComplexityLevel of readiness for drinking/potential for agingtoo youngcan drink now,but has potential for ageingdrink now:not suitable for ageing or further ageingtoo oldSystematic Approach to TastingConclusions Quality levelfault