中西方酒文化差异

毕业设计(论文)开题报告
Comparison of the Wine Culture between China and th
e Western World
中西方酒文化对比
一、题目来源
其他，专题研究
二、研究目的和意义
研究目的：文化是人类在社会历史实践过程中所创造的物质财富和精神财富的总和,中国和西方的酒文化差异,包括酒的酿造工艺和酒人文精神等的差异,都
可以归结为物质和精神两大类。

造成这些差异的原因是多方面的,不仅有地理环境、物产和风俗习惯等因素的不同,而且有生产方式、文化传统等因素的不同,但是也不外乎客观和主观两个方面。

只要密切关注这两个方面的变化,就能在一定程度上了解和把握中国和西方酒文化发展的脉搏,促进中西文化的交流与发
扬光大。

研究意义：酒被认为是酒神赐予人们的礼物。

酒文化源远流长。

酒在人们日常的交际生活中起着重要作用。

由于生活环境、历史背景、传统习俗、价值观念、思维模式和社会规范等的不同,东西方(甚至国与国之间) 的酒文化呈现出风格迥异、丰富多彩的民族特性。

对东西方酒文化特性进行比较研究,颇有意义。

东西方的酒文化同中有异、异中有同,内容丰富。

了解不同民族的酒文化,有助于人们成功地进行跨文化交际。

三、阅读的主要参考文献及资料名称
[1]Fang Weiwen.Chinese Wine.[J].CHINA’S GOREIGN TRADE,2000, Vol.21 No.1：48
[2]Kongco.Wine Songs and Culture.[J].CHINA’S TIBET,1996, Vol.5No.3:36～37
[3]Liu Changsheng.China’s Alcohol Culture-An Elementary Introduction.[J].P AST AND PRESENT,1996 Vol.13No.1：34～35
[4] Lu nd of Wine and Poets.[J].CHINA TODAY,20 04, Vol.12No.5:56～57
[5]Nie Yan.Riches and Romance from France’s Wine Harvest. [J].ENGLISH COACHING,1999,Vol.26No.3:26
[6] Oliver Dawe, Hector Innes,Book, Wilton 65, January 19 93
[7]Shan Yongjun, The Different Nature in the Drinknig Culture between Ch nia and W estern World,Journal ofA nkang Teachers College, Vol118 №.2
[8]陈洪绶,任熊（清）.酒牌[M].东画报出版社，2005.9
[9]陈桥生.诗酒风流[M].北京: 华文出版社 , 1997.1
[10]杜莉.中西酒文化比较[J].扬州大学烹饪学报，2004，Vol.21No.1：1～4
[11]（美）盖尔·梅斯.走进欧美酒天地[M]. 高间.金盾出版社，2005.1
[12]林莹,毛永年.爱恋葡萄酒[M].中央编译出版社，2006.11
[13]曲松斌等.酒文化丛书[M].黑龙江科学技术出版社，2005.3
[14]阮汝玮.酒菜与酒话[M].上海世界图书出版公司，2001.8.
[15]单永军.醉：诗意的自远与本能的迷醉—中西酒文化精神之比较[J].安康师专学报，2006，Vol.18No.2：46～48
[16]天龙.民间酒俗[M].中国社会出版社，2006.9 [1]徐琰.从酒文化的词语形态异同点看东西方文化特质 [J].杭州师范学院学报（自然科学版），2004，Vo l.3No.3：238～240
[17]杨乃济. 中西酒文化比较[J].北京联合大学学报，1994，Vol.8No.18：84～99
[18]杨婷.中西诗歌中的酒文化比较略谈[J].重庆教育学院学报，2004，Vol.17 No.4：40～42
[19]张吕.酒趣诗情景理—论中国古代诗酒文化的审美意蕴[J] .兵团教育学院学报,1999 , Vol.9No.1:47～51
[20]朱江.消闲时节话洋酒[J].中国烹饪研究，1996，Vol.13No.1：15～20
四、国内外现状和发展趋势与研究的主攻方向
1.国内外现状与发展趋势：
葡萄酒是西方国家的主要酒种，西方人经过长期的不断探索，逐渐形成了一套享受葡萄酒的餐桌礼仪。

如注重酒杯与葡萄酒种的搭配、葡萄酒种与菜肴的搭配；讲究在恰当的温度范围内饮用香槟酒，干红，干白等各种葡萄酒。

另外，他们在斟酒，倒酒，品尝，菜肴的配搭各方面都有近乎严格的要求。

而中国本土的葡萄酒文化并没有得到全面地发展，多数停留在简单的论述及文人们的饮酒逸事上，没有发展出如白酒类似的酒俗酒礼，没有让中国人遵循的一种行为规范。

因此，中国人在饮用葡萄酒时，会受到西方葡萄酒文化的引导。

另一方面，在中国传统文化的影响下，葡萄酒的消费又会受到中国人固有观念和习惯的影响。

目前，葡萄酒消费在中国还受到许多因素的制约，如葡萄酒的同质化、不讲究与饮食的搭配、价高质低等，这些都不利于葡萄酒文化的形成和传播。

可喜的是，中国人在探索中国本土的葡萄酒文化的同时，也在逐渐吸收西方葡萄酒文化的精华，如进行博大精深的中国菜肴与葡萄酒搭配的探索，提倡用健康的方式饮酒等。

相信随着葡萄酒在中国的普及，国人的葡萄酒消费心理和方式将越来越成熟，并逐渐形成具中国特色的葡萄酒文化。

1.研究的主攻方向:
酒文化是人类社会文化和历史文化的投影，从一个侧面反映出其所属群族的文化本质。

酒文化的差异就是其主体文化的差异，不同的饮酒习俗与酿酒技术和原料等，有助于我们加深对主体文化差异的认知。

五、主要研究内容、需重点研究的关键问题及解决思路
1、主要研究内容：
（1．中西方酿酒技术的差异；
（2．中西方酒俗的差异；
（3. 中西方酒文化所折射出的人文精神的差异.
2、需重点研究的关键问题：
本文主要研究中西方酒文化在精神象征方面和风俗习惯中的差别。

具体将从中西方酒文化所体现出的不同的酿酒技术、人文精神以及酒俗酒礼三个方面对本文主题进行阐述，本文旨在发扬中国酒文化，了解中西方酒文化，找出二者的差异，实现中西方酒文化的交流。

中西方酒文化对比
学生：
指导教师：
[摘要] 酒从一出现就在人们的生活中占据了重要的地位，随着历史的发展，就已经成为人类文化不可或缺的一部分，并且在不同的文化背景下形成了特色各异的酒文化。

中国的酒文化高踞于漫长的历史之上，有着丰富的文化底蕴和内涵。

中国的酒文化是一种社会文化，也是一种政治文化，它更是一种艺术文化。

“借酒抒情”是我国古代文学创作中的一种普遍现象。

纵酒赋诗是唐代诗人的生活风气也是一种令人注目的文化现象,诗酒风流是唐人的重要文化观念。

唐代的酒文化精神在唐诗中有充分的体现。

在西方文化中酒神崇拜是作为西方文明源头的古希腊文化的重要特点。

迪俄尼索斯是希腊神话中的酒神，是在古代受到广泛崇拜的神，在古希腊有很多为他而举办的节日。

希腊神话和传说注重世俗个体的自由和人间英雄的荣誉,具有鲜明的民族性特征,体现了古希腊民族在追求生活欲望的满足或与命运抗争中所表现出来的完整人性和浪漫奔放的自由精神。

同时,它始终关注人类的存在境况,展示生命的个体性存在的意义和价值,揭示人类的欲望冒险带给人们的悲剧性与喜剧性的人生体验,
蕴藏着深刻的现代性价值。

它以诗性想象表达了远古希腊人力图诠释纷繁复杂的自然现象和社会现象的原始观念,是躁动不安的西方思想文化超越性发展模式的内驱力。

古希腊神话中的神和英雄具有强烈的个体意识,体现了以个体自由为重心的精神。

作为典型的古希腊悲剧式英雄，迪俄尼索斯就是这种精神的化身。

[关键词] 酒；诗歌；酒神；造酒；习俗
Comparison of the Wine Culture between China
and the Western World
Student:
Supervisor:
Abstract：Liquor occupyed an important position in people’s life from its a ppearance, after a long period of history, Liquor has become an Indispens able part of culture. And with the different cultural bachground of China and the Westen world it formed different wine culture.
Chinese wine culture is on the top with its long history, containing extensi ve knowledge and profound scholarship. Chinese wine culture is a kind of social culture; Chinese wine culture is a kind of political culture too; Chi nese wine culture is even more then an artistic culture.
In ancient Chinese literary creation,it is a common phenomenon to express one's feelings by making use of wine. It was also a way of life and thou ght to be refined and tasteful for the poets of the Tang Dynasty to get dr
unk and compose poems,which is a remarkable cultural phenomenon. We can find the infiltration and manifestation of wine cuture in scholars' life and creation.
In the Western culture, the worship to Dionysus is an important part of t he ancient Greek culture which was considered to be de the source of the Western culture.
Dionysus, in Greek mythology, god of wine and vegetation, was a very po pular god in the ancient world, and dozens of different festivals dedicated to him existed throughout the ancient Greek world.
As the historical cradle and spiritual source of Western culture,ancient Gr eek mythology which integrate fanciful world with world outlook together,r eveals the initial state of human culture and intellectual activities.It embodi es the pursuits of individual value and dignity,showing an awakening consc iousness of the times and a vivid colorful world.
Ancient Greek gods and heroes have strong consciousneess of individuality showing its stress of humanity on worldly individual freesom .And as a t ypical tragic hero of ancient Greek, Dionysus is the very incarnation of th e spirit.
Key Words: Wine Poem Dionysus Wine-Making Custom
1 Introduction
In ancient and modern, Chinese and foreign, the wine culture is one of the most popular and the most important cultures. Since wine cultures plays an important role in understanding of human culture. Through comparison the origin and technology of wine-making and drin king customs between Chinese and the Western world, with a vast amou nt of date , this paper studies the diffrences between Chinese wine culture and the Westen wine culture to help people know more about differences of Chinese culture and the Western culture.
2 Origin of Chinese Wine and the Western Wine 2.1Origin of Chinese wine
Yi Di and Du Kang are considered the originators of wine-making in China. According to ancient annals, Yi Di was orderde by Yu the G reat to produce mellow wine frome fermented glutinous rice. The conc oction tasted good and Yi Di was confident he would receive a reward. Yu, while agreeing that the drink was of excellent quality and had a good taste, stopped short of rewarding its maker. Why? Because the Son of Heaven decided that over indulgence in this new beverage cou ld be dangerous- it could make a person (read- the monarch himself) lose his wits and inadvertently put the country at risk. Wise man.
Another foubder wine-maker, Du Kang, created a fornula for high quality liquor made of sorghum.. As legend has it, one winter he put cultivated sorghum seeds in a hollow.The following spring he notice d a strong smell coming from it and was amazed to discover that the sorghum he left there had fermented. This accidental disconery inspi red Du Kang to create an alcoholic beverage.
2.2 Origin of the Western wine
2.2.1Greek mythology
Dionysus, Greek god of wine and fertility, identified with the R oman god Bacchus . The son of Zeus and Semele, Dionysus was reared b y nymphs and taught men the secrets of cultivating grapes and making wine. but Hera struck him with madness, and drove him forth a wande rer through various parts of the earth. Dionysus wandered through ma ny lands, teaching men the culture of the vine and the mysteries of his cult.
2.2.2The Bible
The earliest written account of viniculture is in the Old Testam ent of the Bible which tells us that Noah planted a vineyard and mad
e wine.
2.2.3Middle Eastern origin
An ancient Persian fable credits a lady of the court with the di scovery of wine. This Princess, having lost favor with the King, att empted to poison herself by eating some table grapes that had spoile d in a jar. She became intoxicated and giddy and fell asleep. When s he awoke, she found the stresses that had made her life intolerable had dispersed. Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King's favor.
3 Comparison of Chinese Wine-Making and the We sten Wine-Making
3.1Chinese wine
Jiu (酒) is the Chinese word that refers to all alcoholic bevera ges. This word has often been translated into English as "wine", alt hough the meaning is closer to "alcoholic beverage" or "liquor."
3.1.1 Categories of Chinese wine
The two main varieties of Chinese wines are fermented wines (黃
酒literally "yellow liquor"), which may be clear, beige, or reddish-brown in color; and distilled liquors (白酒literally "white liquor"), which are usually clear liquids.
3.1.1.1 Grain-based huangjiu and choujiu (fermented beverages)
Chinese fermented wines, called huangjiu (黄酒"yellow wine" or " yellow liquor"), are brewed directly from grains such as rice or whe at. Such liquors contain less than 20% alcohol, due to the inhibitio n of ethanol fermentation at this concentration. These wine are trad
itionally pasteurized, aged, and filtered before their final bottlin g for sale to consumers. Huangjiu can also be distilled to produce b aijiu.
Huangjiu are classified based on several factors. Among them are the liquor's dryness, the starter used in its production, and its p roduction method.
The term huangjiu is often used as a generic term for all the Ch inese fermented alcoholic beverages, but some varieties of Chinese f ermented beverage are named separately, and not considered to be var ieties of huangjiu; these include choujiu (made from glutinous rice) and Qingke jiu (made from Tibetan highland barley).
While the primary ingredient used to produce huangjiu is rice, t he main ingredient of choujiu is glutinous rice.
3.1.1.2Grain-based baijiu (distilled beverages)
Chinese distilled liquors are classified under the general headi ng baijiu (Chinese: 白酒; pinyin: báijiǔ, lit. "white liquor" or "wh ite wine"). White liquors are also commonly called shaojiu (烧酒; pi nyin: shāojiǔ; lit. "hot liquor" or "burned liquor"), either because of the burning sensation in the mouth during consumption, the fact that they are usually warmed before being consumed, or because of th e heating required for distillation. Liquors of this type typically contain more than 30% alcohol in volume since they have undergone di stillation. There are a great many varieties of distilled liquors, b oth unflavored and flavored.
While yellow liquors have a wide variety of classification metho ds, white liquors are grouped primarily by their type of fragrance.
While the primary ingredient of baijiu is usually sorghum, the p rimary ingredient of Rice Fragrance Baijiu is rice.
3.1.2Ingredients
The tow main ingredients that contribute to the unique character s of various Chinese wines are the grains, the water, and the liquor starter. Other ingredients that alter the colour or taste of the fi nal product may also be added.
3.1.2.1Grains
Chinese wines are traditionally made from grains. Wines from sou thern China are typically made only from glutinous rice, while those from northern China are made of predominantly of wheat, barley, mil let, sorghum, or occasionally Job's tears. Most famous northern Chin ese wines are made using a mixture of rice and other grains.
Grains used in brewing are degermed and polished of their bran. The grains are then soaked and acidfied with the aid of lactobaccilu s or through the addition of lactic acid into the soaking liquid. Ac idification is done to discourage the growth of other microbes on th e grains, which can spoil the resulting liquor by creating off flavo urs in it or rendering it poisonous. This process also gives many Ch inese wines a taste and mouth-feel unique to most other types of ric
e wines.
3.1.2.2Water
Water is also an important component in Chinese wine making. Thi s is not only because it hydrates the grains and enables fermentatio n to occur, but also because it contributes to the flavour and quali ty of the liquor, depending on its pH and mineral content. Many Chin ese wine making regions are famous not only for their wines but also the flavour and quality of their water sources.
Emphasis is placed on gathering the cleanest water directly from springs or streams, or from the center of lakes where the water has been exposed to the least amount of pollutants. Water used for maki ng Chinese wines should be low in iron and sodium, with a higher pro
portion of magnesium and calcium ions as part of its total mineral c ontent.
3.1.2.3Liquor starter(酒曲)
Also known as a "starter cake" (麴餅) or "liquor medicine" (酒药), the liquor starters for Chinese wine are cakes or pastes contai ning a complex mixture of various yeasts, molds, and bacteria, which are used to inoculate the grains. The starter converts the grain st arches to sugars, and sugars to ethanol. Certain starters also acidi fy the grain mixture. Each brewery uses a different type of starter cake that was made at their facilities from previous starter culture s, which are handed down from generation to generation.
The starter is either mixed in water using only the filtrate of the mixture, or the starter is dried, ground, and applied directly i n the form of a dry powder. Although the manufacturing process requi res only one type of starter for fermentation, many Chinese wines ar
e brewed their liquors from two o
f more types of starters.
3.1.3 Production process of Chinses wine
3.1.3.1 Preparing the seed mash
Prior to the actual brewing of the liquor, a small batch of grai n is prepared to produce the seed mash (酒母; pinyin: jiǔ mǔ). Seed mash is produced by soaking and acidifying the glutinous rice as wel l as other grains and steaming them on frames or screens for several minutes. This cooks the grains and converts the starch to a gelatin ized form that is more easily utilized by the starter culture.
The inoculation temperature of the steamed grains is tightly con trolled as it alters the flavour character of the wine. This is usua lly done when the grain has been doused with cold water and cooled t o between 23 and 28 degrees Celsius, which is considered the optimal initial fermentation temperature for the seed mash. The small start
er is first added and allowed around two days to begin the saccharif ication, acidification, and fermentation of the grains. In many nort hern breweries, the large starter is often used instead.
Inoculation with the first starter partially liquifies the steam ed grains, which is the signal to add the large starter as well as m ore water to form a thick slurry. This slurry is carefully stirred b y a brewmaster to aerate and maintain an optimal level of oxygen and carbon dioxide in the mixture, as well as to maintain an even tempe rature throughout the fermenting mass. The slurry is periodically st irred over the course of a week. The stirred slurry is then allowed to go through a more thorough fermentation for approximately one mon th, following which the pH of the mixture will have dropped to aroun d 3.4, and the concentration of alcohol will have reached approximat ely 15%. This is the seed mash that will be used to brew the main ma sh.
Other than for brewing liquor, the seed mash is often made by Ch inese families to be eaten or drunk as a sweet dessert.
3.1.3.2 Brewing the main mash
More soaked and acidified rice is prepared in the same fashion a s in the seed mash, however, depending on the type of yellow liquor being produced, the rice is then either doused with cold water or sp read out on a flat surface to cool down. Large factories usually emp loy air blowers to accomplish this. The cooling method alters the fl avour and mouthfeel of the rice wine.
There is a wide variety of methods used to produce Chinese rice wine. Chinese wines can be made using a process where saccharificati on and fermentation of the rice occur in separate phases, similar to the way Japanese sake is produced, or a concurrent process where sa ccharification and fermentation happens in the same mash. The latter method is the typical process for brewing Chinese wines. In either case, the alcoholic liquid produced is then is allowed to continue t
o mature in earthenware jars for several months to several decades. The matured alcoholic liquid is then bottled and sold as "yellow liq uor."
3.1.3.3 Concurrent
In traditional Chinese huangjiu production, the main mash is mad e by mixing the seed mash, additional large starter, and fresh water into newly cooked steamed glutinous rice that has been cooled into large glazed earthenware pots (up to 2 meters in diameter and heigh t). The mixtured is mounded on the sides of the pots and allowed to ferment. The seed mash and the starter will saccharify, ferment, and liquify the cooked rice in the main mash.
3.1.3.4Separate
If the process where separate saccharification and fermentation occurs is desired, the seed mash is typically not used as a main mas h is never actually produced. A mash of water, steamed glutinous ric e, and other grains is inoculated with rice that has already been cu ltivated with the mold Aspergillus oryzae or molds of the Rhizopus g enus and certain strains of Lactobacillus. When mixed into the mash the molds cultivate the mixture and convert the starch in the grains into sugars and lactic acid, respectively. This sweet and slightly sour liquid is drained and reserved, while additional water (and som etimes also malt) is added to the mixture. The process is repeated u ntil the grains are exhausted.
Yeast is then added to this liquid in order to convert the sugar s in the liquid to alcohol.
3.1.3.5 Distillation
Chinese "yellow liquor" is sometimes distilled for a more potent alcoholic drink called baijiu (白酒; pinyin: bái jiǔ; lit. "white l iquor"), which can sometimes be as high as 70-80% alcohol.
The production of baijiu is so similar in color and mouthfeel to vodka that some foreigners refer to it as "Chinese vodka" or "Chine se white vodka." However, unlike vodka, baijiu is generally distille d only once (as opposed to five or more times for some vodkas) and l ess thoroughly filtered, which gives each liquor its own unique and sometimes penetrating (or even somewhat harsh) flavour and fragranc
e.
3.2 The Western wine
3.2.1 What is the Western wine?
Wine is fermented grape juice.
Wine can be made from grapes, fruits, berries etc. Most wine, th ough , is made from grapes. And no matter what the wine is made from, there must be fermentation, that is, that sugar be transformed into alcohol. If the amount of alcohol is relatively low, the result is wine. If it is high, the result is a "distilled liquor," something l ike gin or vodka
3.2.2 Categories of the Western wine
There are red wines, pink wines (also known as "rose" or some-ti mes "blush") and white wines.
Red wine result when the crushed grape skin pulp and seeds of pu rple or red varieties are allowed to remain with juice during fermen tation periods.
Pink / rose wine can be produced by removing the non-juice pumac e from the must during fermentation.
White wines can be made from pigmented grapes by removal of skin s, pulp and seeds before juice fermentation.
Wines might be "fortified," "sparkling," or "table."
In fortified wines, brandy is added to make the alcohol content
higher (around 14 to 30 percent). These are less perishable and may
be stable without pasteurization.
Wines are termed still or sparkling depending upon the amount of
CO
they contain. The carbon dioxide may be formed naturally during 2
fermentation or may be added artificially.
Both table and sparkling wines tend to have alcohol contents bet
ween 7 and 14 percent.
) , like Sparkling wines are the ones with bubbles ( greater CO
2
Champagne.
Table wine (which can also be called "still") are the most "natu
ral". The alcohol concentration itself is not sufficient to preserve
natural wines, they are pasteurized.
The term light wine is also used to describe wine having alcohol
content from 5 - 10 %.
3.2.3 Production process of the Western wine
3.2.3.1Growing grapes.
Grapes grow on vines. There are many different types of grapes,
but the best wine grape is the European Vitis vinifera. It is consid
ered optimal because it has the right balance of sugar and acid to c
reate a good fermented wine without the addition of sugar or water.
3.2.3.2Harvest
Weather is a major factor is determining whether a year is going
to be a "good vintage" (or "year"). For example, was there enough h
eat during the growing season to lead to enough sugar? At harvest ti
me, the short-term effects of weather are quite important. To produc
e great wine, the fruit should have a high (but not overly high) sug
ar content ("brix"). Think of raisins.
As the fruit dries, the water evaporates. What is left is the su gary fruit. If it rains just at the point the wine grapes are ready, and before the grapes can be harvested, the additional water will c ause the water level to increase, and the brix will go down. Not goo d. (You might ask, why not just add some sugar in the wine making pr ocess? Some do. Also considered "not good.")
Every year the wine grape grower plays a game of chance and must decide when to harvest. Simplistically, if you knew it wasn't going to rain, you would just test the brix until it was just right, then harvest. If you harvest too soon, you will probably end up getting a wine too low in alcohol content (there won't have been enough suga r to convert to alcohol). These wines will be "thin." If you delay h arvest, there may be too much sugar, which leads to too low acid con tent. This also affects the taste (and the aging possibilities) of t he wine.
3.2.3.3 Initial processing of the grape juice
Grapes can (and might still) be crushed by stomping on them with your feet in a big vat. But a more practical way is to use a machin e which does the job (and at the same time, removes the stems).
What you get may or may not get immedia3tely separated. Skin and seeds might immediately be removed from the juice. Separation may n ot immediately occur (especially for red wines), since skins and ste ms are an important source of "tannins" which affect wine's taste an d maturity through aging. The skins also determine the color of the wine.
Maceration (the time spent while skins and seeds are left with t he juice) will go on for a few hours or a few weeks. Pressing will t hen occur. One way to press the grapes is to use a "bladder press,"
a large cylindrical container that contains bags that are inflated a nd deflated several times, each time gently squeezing the grapes unt il all the juice has run free, leaving behind the rest of the grapes.
You can also separate solids from juice through the use of a centri fuge.
3.2.3.4 Fermentation-turning grape juice into alcohol
Grape juice is turned into alcohol by the process of "fermentati on." Grapes on the vine are covered with yeast, mold and bacteria. B y putting grape juice into a container at the right temperature, yea st will turn the sugar in the juice into alcohol and carbon dioxide. The grape juice will have fermented. Fermentation is carried out in stainless steel vessels.
Yeast also gives flavor to the wine. But the yeast that is on th e grape skin when it is harvested may not have the desired flavor. O ther things on the outside of a grape are not good for wine (for exa mple, acetic bacteria on the grapes can cause the wine to turn to vi negar). The winemaker can eliminate unwanted yeast's, molds and bact eria, most commonly by using the "universal disinfectant," sulfur di oxide. Unfortunately, the sulfites which remain in the wine may caus e a lot of discomfort to some wine drinkers.. Some winemakers prefer not to do this, and purposely create wines that are subject to the vagaries (and different flavors) of the yeast that pre-exist on the grapes ("wild yeast fermentation").
The winemaker has many different yeast strains to choose from (a nd can use different strains at different times during the process f or better control fermentation ). The most common wine yeast is Sacc haromyces.
This is a good point to stop and mention "Brett," also known as the Brettanomyces strain of yeast (which can be added or come from w ild yeast fermentation). As yeast works, it causes grape juice ("mus t") to get hot. But if there's too much heat, the yeast won't work. Cooling coils are necessary to maintain a temperature below 30° C.
A less modern, but still wide widely used way to ferment wine is to place it in small oak barrels. "Barrel fermentation" is usually
done at a lower temperature in temperature controlled rooms and take s longer, perhaps around 6 weeks. The longer fermentation and use of wood contributes to the flavor (and usually expense) of the wine.
The skins and pulp which remain in a red wine vat will rise to a nd float on top of the juice. This causes problems (if it dries out, it's a perfect breeding ground for injurious bacteria), so the wine maker will push this "cap" back down into the juice, usually at leas t twice a day. In large vats, this is accomplished by pumping juice from the bottom of the vat over the top of the cap.
Eventually the yeast is no longer changing sugar to alcohol (tho ugh different strains of yeast, which can survive in higher and high er levels of alcohol, can take over and contribute their own flavor to the wine-as well as converting a bit more sugar to alcohol).
After all this is completed what you have left is the wine, "dea d" yeast cells, known as "lees and various other substances.
3.2.3.5 Malo-lactic fermentation
The winemaker may choose to allow a white wine to undergo a seco nd fermentation which occurs due to malic acid in the grape juice. W hen malic acid is allowed to break down into carbon dioxide and lact ic acid (thanks to bacteria in the wine), it is known as "malo-lacti c fermentation," which imparts additional flavor to the wine. A "but tery" flavor in some whites is due to this process. This process is used for sparkling wines.
3.2.3.6 First racking
After fermentation completed naturally or stopped by addition of distilled spirit, first racking is carried out. This involves the w ine to stand still until most yeast cells and fine suspended materia l settle out. The wine is then filtered without disturbing the sedim ent or the yeast.
3.2.3.7 Winery aging
The winery may then keep the wine so that there can be additiona l clarification and, in some wines, to give it a more complex flavor s. Flavor can come from wood (or more correctly from the chemicals t hat make up the wood and are taken up into the wine).
The wine may be barrel aged for several months to several years. No air is allowed to enter the barrels during this period.
Ignoring any additional processing that might be used, you could empty the barrels into bottles and sell your wine. However, during the winery aging, the smaller containers may develop differences. So the winemaker will probably "blend" wine from different barrels, to achieve a uniform result. Also, the winemaker may blend together di fferent grape varieties to achieve desired characteristics.
3.2.3.8 Stablization,filtration
Stabilization is carried out to remove traces of tartaric acid. These tartarates present in the grape juice tend to crystallize in w ine and if not removed completely can slowly reappear as glass like crystals in final bottles on storage.
Stabilization with respect to tartarates may involve chilling of wine that can crystallize tartarates and these crystals can be remo ved by filtration.
3.2.3.9 Pasteurization
If the wine has an alcohol content less than 14% it may be heat pasteurized or cold pasteurized through microporous filters just bef ore bottling.
3.2.3.10 Bottling wine
Producers often use different shaped bottles to denote different types of wine. Colored bottles help to reduce damage by light. (Lig。