国际侍酒师学院 初级侍酒师课程资料

国际侍酒师学院侍酒师初级课程2012年3月第部分History of Wine第一部分葡萄酒知识History of Wine 葡萄酒的历史Origine of WineOrigine of Wine 酒的起源Trnscaucasia 外高加索地区Mesopotamia 美索达米亚地区Evidence in Egyptian tombs 在埃及的坟墓里找到的证据Phoenicians 腓尼基人Phoenicians 腓尼基人1100 B.C.公元前1100年Mercantile society 从事商业往来Started to transport vines around Europe Page 2开始在欧洲运输葡萄酒Greeks 希腊人Colonized Europe殖民欧洲Brought vines to their permanent homes把带回他们永久的家把酒带回了他们永久的家France .italy .Spain法国。

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西班牙R Romans 罗马人gFollwed greeks追随希腊人Improved grape-growing and wing-making提高了葡萄的种植技术与葡萄酒的酿造技术Page 3The Middle Agee 中世纪gWine Linked to the Roman Catholic Church葡萄酒与罗马的天主教联系Essential to religious rituals成为了宗教典礼上的必需品luxury and comfort奢侈与舒适Bendictine monks 本笃会的修士Produced top-quality wine酿造了最好的葡萄酒Kept detailed records做了详细记录Cistercian Monks 西多会的修士Founded many great vineyards发现了很多优秀的葡萄园发多优秀的葡萄Page 4Modern History of wine葡萄酒的现代史葡萄的代史New world 新世界ColonizEation of countrines outside Europe殖民于很多欧洲以外的国家,Australasia ,South Africa the Americas澳大利亚，南非，美洲Page 5Modern History of wine葡萄的代史Late 1800,s 19葡萄酒的现代史Late 1800,s 19世纪末Widespread disease and pest damage in Europe 在欧洲疾病广泛流行,有害物造成大量伤害Early 20th century 20世纪初Wine laws created to prevent fraud and guarantee Wine laws created to prevent fraud and guarantee authenticity出台了葡萄酒的法律以防止欺骗,确保了证书的真实性Late 20th century 20世纪末vast improvements in technology在工艺上取得了巨大的进步Page 6Major Influences on wine Major Influences on wine对葡萄酒造成影响的主要因素Page 7Climate 气候General to area 地域的普遍性Grapes need enough sunshine to ripenGrapes need enough sunshine to ripen葡萄需要充足的阳光才能成熟High quality vines need perod of domancy高品质的葡萄需要冬眠Quality wine-growing regions between 30 and 50 degreegs latitude N.and S.葡萄树生长的最佳区域位于南北纬度30-50度之间Page 8Weather 天气Varies by season(vintage)Varies by season(vintage)依季节而不同（年份）雨水冰雹霜害风Page 9Soil 土壤SoilAffects vine growth and grape quality会对葡萄树的生长和果实的品质生产影响Grape variety 葡萄品种The focus WFCL1WFCL1的主要内容Most grape varieties for wine beiong the vitis viniferaspeciesspecies酿造葡萄酒的葡萄品种大部分属于欧洲属（vitis vinifera）Page 10Viticulturde 葡萄种植Viti lt dGrowing grapes种植葡萄Maintaining a vineyard葡萄园的维护Vinification 葡萄酒的酿造Wine-making酿造葡萄酒Tuming grape juice into wineT ming grape j ice into ine把葡萄汁转化为葡萄酒Page 11Wine production viticulture Wine production viticulture 葡萄种植Page 12Lifcycle of the vine 葡萄树的生长周期Dormancy 冬眠Budbreak 萌芽B db kShoot growth 发芽Flowering 花季Fruit set 坐果Fruit setVeraison 变色期Harvest 采摘Page 13Grafting 嫁接Melding rootstock from one variety with the scionMelding rootstock from one variety with the scion of anther将一个品质的根茎与另一个品质的嫁接苗结合将个品质的根茎与另个品质的嫁接苗结合Pruning 剪枝Removing unwanted parts of the vine把葡萄树上不想要的部分去掉Training 整形Manipulating the vine shapeManip lating the ine shape控制葡萄树的形态Page 14Phylloxera 葡萄根瘤蚜虫Ph llRoot-feeding aphid吃根部的蚜虫吃根的蚜虫gPresent in most wine regions but native toEastern North America来自于美洲东北部，大部分的葡萄酒产地都有North American rootstock is resistant北美的根部有抵抗力Page 15Glassy-winged sharpshooter 飞虫Spreads pierce,s disease传播皮尔氏疾病Nematodes 线虫Worm-like animals who live in the soil像线一样的动物，生长在土壤里像线样的动物生长在土壤里Page 16BotrytisB iFungai diseaseg真菌疾病Beneficial and detrimental forms有益于有害的两种形式Gray rot灰霉Noble rotNoble rot贵腐霉Page 17P dPowdery 白粉霉OidiumCobweb growth on green parts and bunches on grapevineC b b th t d b h iSusceptbility varies by grapevine varietyDowny Mildew 霜霉病D MildPeronosperaGreen parts and young berries of grapevine affectedGreen parts and young berries of grapevine affectedsusceptibility varines by grapevine varietyPage 18Coulure 落花Poor fruit setPoor fruit setBerries fall off shortly ofter flowering Millerandage 发育不良Mill dAbnormal fruit setLarge and small berres in the same bunchPage 19Wine production vinification Wine production vinification 葡萄酒的酿造Page 20sugar in grapes is converted intoalcohol by yeastalcohol by yeast葡萄中的糖分通过酵母转化为酒精酵母+糖=酒精+二氧化碳+热量Page 21葡萄的成分粉霜：有酵母和其他微生物粉霜有酵母和其他微生物葡萄梗：含有粗单宁。

葡萄皮：包含有颜色、风味物质和细单宁果肉：包含水、糖分、酸和其他风味物质葡萄籽：包含有粗单宁和苦味的葡萄籽油葡萄酒的风味90％决定于葡萄品种---JoncisRobinsonJoncisRobinsonPage 22White wines are fermented without theskins and other solids白葡萄酒在发酵过程中未与皮接触Red wines are fermented in contact withskins and other solids红葡萄酒在发酵过程中与皮接触Page 23Color 颜色y g pContained only in grape skins只包含在葡萄皮里TanninsTannins 单宁Compounds that cause gritty texture造成颗粒质感的混合物Act as preservativesp起到防腐剂的作用Contained in skins and other grape solidsContained in skins and other grape solids包含在葡萄皮与葡萄籽内Page 24White wine-making 白葡萄酒的酿造Harvest 采摘---Crushing g破碎---Pressing 压榨（葡萄汁与葡萄皮分开）---Fermentation---Fermentation 发酵（通过酵母将糖分转化成酒精和二氧化碳）---AgingAging 熟成---Botting 装瓶Red wine makingRed wine-making 红葡萄酒的酿造Harvest 采摘---CrushingCrushing 破碎---Pressing 压榨（葡萄汁与葡萄皮一起）---Fermentation 发酵（若干萃取颜色的方法）Page 25---Aging 熟成（通常在橡木桶里）---Botting 装瓶Rose wineRose wine 桃花萄酒葡萄酒和有色物质（通常是皮）做短暂的接触Fortified wine 加强型葡萄酒葡萄酒中加入了高度蒸馏酒Sparkling wine 气泡酒二氧化碳被保留在葡萄酒里Page 26Introduction to wine tasting 葡萄酒品尝介绍Page 27Professional wine tasting专业葡萄酒品尝通过系统的方法来学习品鉴葡萄酒按品酒表格做记录永远吐掉葡萄酒Tasting Note 品尝记录Tasting NoteAppearance 外观(视觉方面)Nose 嗅觉（气味）NosePalate 味觉（在口中的味道与质感）Conclusion 总结Page 28Wine tasting terminology 葡萄酒品尝术语Page 29Appearance 外观Color 颜色Hue 边缘straw ,yellow or goldt ll ld稻草色，黄色或金色Brown/red,ruby or purple色宝色紫色棕色/红色,红宝石色或紫色Page 30Nose 嗅觉是否有异味、是否混浊？香气的强度（低、中或浓郁）特色气味（花香、果香或土壤香）Palate 味觉Palate甜度（干、微甜与甜）酸度（使舌头两侧有麻疼感、酸味）度感单宁（上颚和牙龈有发干的感觉）酒精（口腔和喉咙有发热的感觉）回味（味道与其他成分在口中的持久度）Page 31Conclusion 结论Balance 平衡（味道与其他因素相协调）Maturity y成熟度（需要时间成熟、可以饮用、开始变差）Q y品质（根据回味，平衡感和香气特征Quality做判断）Page 32Labeling 酒标LabelingChardonnay 霞多丽Sauvignon bianc 长相思WFCL1Session #2葡萄酒知识第二部分Page 33Labeling Labeling-Legalities Labeling酒标Labeling Legalities 酒标命名法规由政府部门在其权限范围内规定酒标所需资料不同比如“包含二氧化硫”比如包含氧化硫 欧盟国家对酒标的要求更加严格所有的酒标必须展示Volume 容积Alcohol level 酒精含量Producer 生产商Page 34Labeling 酒标酒标上会出现Vintage 年份Grape variety(ies) 葡萄品种Region 产区R iBrand name 品牌名牌名Other information 其他信息Page 35Language Development Tastingterminology 品酒术语terminologyyBody 酒体---酒在口中的重量Astringency 收敛性---单宁会使口中发干的感觉Aroma 芳香---新酒为芳香型，如樱桃、柠檬、花Bouquet 成熟的香气（醇香）---陈年的酒为醇香，如皮革、甘草、烘烤香料 Unclean or flawed 不好的气味---坏酒的标志Corked(corky)软木塞味---软木塞受污染造成的Oxidized 氧化---与空气过多的接触，影响颜色，闻起来有煮烂的水果味，缺乏清爽。