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萄萄酒的做法

来源:中文翻译英文 作者:翻译器 时间:2012-07-10 阅读:

自制葡萄酒的做法

第1步破碎。将成熟的红葡萄用清水冲洗干净后,除去果梗及青粒、霉粒、破粒等,放入经过消毒容器(小缸)里,用手挤碎或捣碎,但操作前须将手、木棒、容器等先用高锰酸钾水洗一次,再用清水冲一次,然后再去操作,以防止杂菌污染,同时要注意不要使用铁、铜等金属的工具和容器(或用干净铝勺在杯中经消毒)将葡萄捣碎。
Fracture. The ripe red grapes rinse with water after the removal, fruit stalk and green grain, grain, grain was broken, into the sterilized container ( small cylinder ), hand squeeze broken or crushed, but the operation before hand, stick, containers and the like to use potassium permanganate washing time, reoccupy clear water flush first, and then go to the operation, in order to prevent the contamination of bacteria, but do not have to pay attention to the use of iron, copper and other metal tools and containers ( or with a clean spoon in the cup aluminum pasteurized grape mash ).

 

第2步发酵。发酵是将葡萄皮汁中的糖分经酵母的作用产生酒精和二氧化碳,红葡萄酒的前发酵过程是皮汁混在一起的,酵母在葡萄破碎时已接入汁中,因为葡萄皮上的白霜存在有酵母,所以自制葡萄酒在发酵时可以不另外加入酵母。发酵的温度最好在15~25℃,不应超出35℃,但用小型容器发酵,散热较容易,一般可以达到不超过32℃.当皮汁装入容器后,一般经过一天即可开始发酵。液面开始是平静,这时已有微弱的二氧化碳气泡产生,表示酵母已开始繁殖,经过2~3天有大量二氧化碳放出,皮渣上浮结成一层帽盖,口尝果汁,甜味渐减,酒味渐增。发酵时每天应将上浮的葡萄皮用消毒筷子压到汁内两次,这样做一方面防止葡萄皮生霉,变酸,同时可将皮上的色素浸入汁中,且排出CO2,使酵母得到氧气,发酵更旺盛。高潮后,发酵势头开始减弱,此时可以进行加糖,加糖是用葡萄原酒来溶解,而不要用水化糖后再加入,等白糖完全溶解后,继续在容器中进行发酵,最后二氧化碳放出至微弱而接近平静,酒精味很浓、糖分减少至1%以下,汁液开始清晰,即为发酵结束,进行压榨,将皮汁分离。
Fermentation. Fermentation is the grape juice in sugar by the role of yeast to produce alcohol and carbon dioxide, red wine before the fermentation process is skin juice mixed together, yeast in grape crushing has access juice, because the grape skin rime exist in yeast, so the homemade wine fermentation can not adding yeast. The best fermentation temperature at 15~25 ℃, should not exceed 35℃, but in a small container fermentation, heat more easily, generally can not exceed 32 ℃. When the skin juice into a vessel, usually after a day to start the fermentation. Level start is calm, had weak carbon dioxide bubbles, expressed in yeast has started to breed, after 2~3 days have a large amount of carbon dioxide emitted, peel surface form a layer of the cap, taste sweet juice, decreasing, increasing. Every day should be floating during the fermentation of grape skin disinfection chopsticks pressed into juice two, do so on the one hand prevent grape mildew, sour, at the same time will peel pigment into the juice, and the discharged CO2, allow the yeast to get oxygen, fermentation is more exuberant. After the climax, fermentation momentum began to weaken, then you can add sugar, sugar is used to dissolve the grape wine instead of water, sugar and then joined, such as sugar is completely dissolved, continue in the containers for fermentation, the final carbon dioxide to weak to calm, alcohol taste very strong, sugar reduced to 1% below, juices begin to clear, is the end of fermentation, pressing, the skin juice separation.

第3步压榨。压榨的方法是用洁净的布袋或纱布,进行挤压或扭压,红葡萄酒液即流出来,称为元酒。

第4步加鸡蛋清澄清。30毫升葡萄原酒约加鸡蛋清一个。方法是将鸡蛋清打成泡沫状,用少量酒充分搅拌混合,然后加入酒中,再充分搅拌和静置,至酒液清透明,将沉淀物弃掉。

第5步葡萄酒的加糖。大多数人的习惯是觉得葡萄酒应该是甜的,因此,需将葡萄酒进行加糖调配,加糖量约12~14%,溶解糖时要用原酒搅拌溶解。

这样,具有浓厚的“玫瑰”香味,酸甜适口的红葡萄酒制成了,但如果在容器中密闭贮存2个月,则酒的风味更加醇厚。

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