香槟酒的主要成分（英文）

香槟酒的主要成分（英文）
香槟酒的主要成分（英文）

香槟酒的主要成分（英文）
Champagne is the wine-producing areas of legal,the raw material of grape production,wine making,aging and sales,are subject to strict controls.Simply put,champagne in the Champagne region of France within the statutory regional production of sparkling wine.Sparkling wine rich in carbon dioxide,a sparkling sense of identity and cool,more and more consumer countries welcome.According to relevant data,the world's sparkling wine production is about 1.3 billion liters,of the world's wine output 3.81 percent,France,Germany and the Soviet Union (former),Italy and the United States as the main producing countries,both in its yield 1 More than 100 million liters.0.1-1 million liters of annual production between the countries are Spain,Hungary and Bulgaria.Sparkling wine include:1.Sparkling wine is a sparkling wine from the wine was processing the alcohol products,their characteristics in a bottle fermentation time is entirely up to the formation of the release of carbon dioxide,and in sealed containers,at 20 鈩 under the conditions of its carbon dioxide can not be the pressure Less than 3.5 bar; sparkling wine in the wine can not be less than 8.5 degrees.2.Filling sparkling wine filling sparkling wine is obtained by processing the alcohol wine products,their characteristics in a bottle,with all or part of anthropogenic carbon dioxide added to the release,and in sealed containers,at 20 鈩 under the conditions Its carbon dioxide pressure can not be less than 3 bar; filling sparkling wine in the wine can not be less than 8.5 degrees.3.Grape sparkling wine grape sparkling wine from the wine of not less than 9 degrees of wine or liquor suitable for the production of not less than 9 degrees of access to wine products processing of alcohol products in its liquor can not be less than 7 degrees entirely by its Fermentation form of carbon dioxide gas pressure at 20 鈩 under the condition of not less than 1 Pakistan,Pakistan can not be higher than 2.5; containers of its maximum capacity for 60 L.4.Filling sparkling wine grape filling grape wine or sparkling wine is suitable for the production of wine was processed products of alcohol products in its liquor can not be less than 7 degrees,the wine of not less than 9 degrees; whole or in part by man-made Add the pressure of carbon dioxide at 20 鈩 under the condition can not be less than 1 bar,can not be higher than the 2.5 bar; containers of its maximum capacity for 60 L.can be seen from the above definition,different types of sparkling wine in the difference between its main source of carbon dioxide (fermentation method) and carbon dioxide pressure.Therefore,high-quality sparkling wine from the wine after the second alcohol fermentation and retain the alcohol fermentation process of CO2 gas was produced products.General can be second fermentation technology fall into two broad categories:鈶 the original wine grape sugar is very low,only adding enough of the syrup to ensure the smooth progress of the second fermentation,to produce CO2 gases; 鈶 grapes The high sugar content of wine is actually a fermentation of grape juice not entirely.Therefore the second fermentation,except in special circumstances,without adding sugar syrup,using their own wine grape sugar can be carried out smoothly.Sparkling wine of the second fermentation in the bottle for wine (or champagne bottle fermentation method),or in a sealed tank (that is,sealed fermentation).quality sparkling wine from the second fermentation at the beginning of the date of sparkling wine production in the mature plant for the duration:鈶 of not less than six months (such as the second fermentation in confined to the tank); 鈶 of not less than nine months (such as the second fermentation in the bottle for).in this time,the second fermentation and wine and liquor storage foot contact can not be less than the minimum time:鈶 80 days (such as the use of airtight fermentation); 鈶 but if the tank is confined mixing equipment can be reduced to 30 Days; 鈶 60 days (such as the use of the bottle fermentation).The best sparkling wine production ecological zones is a cool climate regions.In these areas,sparkling wine by the needs of fruit and acidity-can well be guaranteed.In a climate of the region,the need to be taken with the traditional grape cultivation techniques of cultivation of different measures to ensure that the grapes of raw materials required by the lowest sugar content,higher total acid and malic acid content.The best soil is low potassium content of the soil calcium ash.But the impact on the quality of sparkling wine of the most important factor is still grape varieties.The tank sparkling wine,suitable for a variety of Riesling,and the reduction Weinong Rose Aroma variety series,suitable for bottles of sparkling wine of the main varieties are black Ambino,chardonnay-lai,white slopes,and so on.varieties of wine grapes gas,climate,soil and other ecological conditions and cultivation techniques,and so no special requirements.with other wine,the sparkling wine of exceptional quality decisions in the following indicators:color,especially white sparkling wine; bubble quality; and refreshing sense of continuity; aroma of the elegance.many factors can affect the quality indicators,mainly:wine and the quality of ingredients; fermentation and a secondary fermentation temperature; yeast species,especially for the secondary fermentation of bacteria; with sparkling wine Suited to the types of storage temperature and duration; throughout the production process in the health conditions; oxidation,thus the need to avoid contact with the air; bottle stopper and the quality.sparkling wine wine production mainly in two ways,a champagne as the representative of France,while a representative for the Italian Asti wine:champagne for the wine dry wine,in the second fermentation must be added before fermentation Syrup; Asti wine for the wine liqueur,before the second fermentation can be no syrup.these two types of secondary fermentation of sparkling wine is not the same way:secondary fermentation in the champagne bottle,known as the "traditional method"; Asti wine sealed in the secondary fermentation tank,Called "sealed cans Act." In addition,the sugar content of its sparkling wine can be divided into:natural wine:sugar content of less than or equal to 12 g / L of sparkling wine; dry wine:natural sugar content than wine,to the maximum 17 g / L The sparkling wine; dry wine:sugar content than dry wine,to the maximum 32 g / L of sparkling wine; semi-dry wine:sugar content than dry wine,the maximum to 50 g / L of sparkling wine; sweet Liquor:sugar content greater than 50 g / L of sparkling wine