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葡萄酒英语翻译1


CELLAR CRAFT INTERNATIONAL 窖工艺 国际 6 Week Crushed Grape Wine Kit 六周 压榨葡萄酒全过程 Premium Varietal Juice 高级品种果汁 enhanced with Select International Concentrates 进过精挑细选的国际知名浓缩物。 Equipment List Requir

ed Sanitizing Solution (see tips) Min.30L(8 gallon) primary fermenter with lid Min.23L(6 gallon) glass or plastic carboy Airlock and rubber bung Siphon hose Stirring tool Hydrometer and thermometer 30*750ml bottles

30 quality corks/screw closures 设备清单 要求如下: 消毒液(见提示) 有盖子的主发酵罐体积至少要 30L(8 加仑) 玻璃或塑料的瓶子体积至少要 23L(6 加仑) 密闭舱和橡胶塞 虹吸软管 搅拌工具 密度计和温度计 30 个 750ml 的瓶子 30 个优质的瓶塞或螺丝瓶塞 Tips Please record pertinent information such as specific gravity (SG),lot number,and dates.This provides you ,the winemaker with valuable data and Cellar Craft information to assist if required. 提示: 记录相关信息如:比重、批号、日期。这些能提供给酿酒师提供宝贵 的数据和为酿造工艺提供信息和帮助。 All equipment must be cleaned and sanitized before contact with wine ingredients. Mixing 50 grams (8 tsp) potassium

metabisulphite or sodium metabisulphite per 4 liters(~1 gal)water provides adequate sanitizing solution.This can be stored in a closed glass containter. Claen then sanitize with solution and rinse with water before use.Fermenter,

siphons,airlocks,stirring utensils,etc.,must be sterilized every time before use. 在接触葡萄酒成分之前所有的用具和设备都要进行消毒。将 50g 焦 亚硫酸钾或焦亚硫酸氢钠加入与 4 升水混合配制成消毒液。 这个溶液 可以储存在一个密闭的玻璃容器中。 在使用之前先用水冲洗然后用药 水消毒。发酵罐,虹吸管,密封舱,搅拌器等每次在使用之前都要进 行消毒。 You may find it easier to pour the juice while the bag remains in the Cellar Craft box.Push open the spout-hole on the top,fit spout into opening, close lid, remove spout and pour into primary fermenter. 你可能会发现将果汁倒入袋中更容易,但是袋子会留在发酵罐中。打 开顶端的放气阀门,将气发掉合适的量,关闭放气阀门,移掉喷口并 且将气导入到主发酵罐中。 Some wines occasionally form potassium bitartrate sediment after bottling. These crystals referred to as wine diamonds occur naturally and are harmless. To minimize formation of crystals after clearing before bottling move carboy to an

environment of -4℃to+4℃(29℉to39℉)for 10 to14 additional days. Do not let wine freeze as this can crack the carboy. Tartrates that drop out can be removed by racking while wine is chilled. Filtering during this step helps ensure crystal removal. 偶尔, 一些葡萄酒装瓶后形成酒石酸钾沉淀。 这些沉淀物称为酒晶体, 是天然形成的,是无害的。为了尽量减少晶体的形成,在清理之后装 瓶之前将瓶子移到-4℃t 到+4℃(29℉到 39℉)的环境下 10 到 14 天。 不要让酒结冰否则可能会使瓶破损。通过挤压可以去除酒石酸,而酒 须是冰镇。在这些步骤中进行筛选,帮助确保冰晶的去除。 Always avoid mouth siphoning.Prime hose with water. 不要用嘴巴吸,可利用虹吸法来转移水。 Filtration is recommended for clarifying and brilliance. Ask your retailer for options. 建议对酒进行过滤,这样能使酒液澄清透明,且有较好的色泽。请供 应商提供可选择的产品。 For individual with allergen concerns sulphite sensitivity can be lessened by omitting sulphite addition. This shortens shelf life to approximately 3 months. 对于个别产品通过不加入亚硫酸盐,来减少外界对亚硫酸盐敏感问 题。这样会缩短约 3 个月的保质期。 If you choose to bulk-age use a glass carboy.Ensure carboy

remains topped up and airlock securely fastened. 如果选择大批量瓶装生产的模式。要确保瓶子是装满的,且密封性较 好。 Ensure airlock dose not dry out and change the water monthly.For bulk aging wine beyond 55 days add 1/8th teaspoon metabisulphite to extend shelf life. 要确保气密室有一定的湿度,不能是干燥的,每个月都需要给气密室 换水。对于散装的葡萄酒陈酿时间超过 55 天,需加入 1/8 茶匙的焦 亚硫酸钠,以延长酒的保质期。 Please contact CELLAR CRAFT customer service desk for assistance. We can be reached toll free at 800884-9973 during normal business hours (Pacific) or fax us at 800

880-9932.u.s.cutomers should call 800-665-1136. 可以联系发酵工艺顾客服务台寻求帮组。 在正常营业时间也以免费拨 打 800-884-9973(太平洋)或传真:800880-9932。美国客户可以致 电 800-665-1136。 http://www.cellarcraftwine.com/index.htm Please study tips and instructions before starting. 开始之前,请仔细阅读提示和说明。 Day 1 primary Fermentation 主发酵 1 天 Type of wine

酒的种类 Lot Number 批号 Start Date 开始日期 SG 比重 1. Record wine type and lot number from kit outer carton at top of this page. 在外包装上记录葡萄酒的类型和批号。 2. Measure and mark the 23L fill line on the fermenter container. 测量和标记 23L 发酵罐的填充线。 3. Study sanitization instruction in Tips 仔细阅读提示上的消毒规定。 4. Clean and sanitize primary fermenter with sanitizing solution. 清洗并用消毒液对主发酵罐进行消毒。 5. Bentonite addition 此外加入皂土 a. Pour 1L(4 cups) hot water into fermenter 将 1L(4 杯)热水倒入发酵罐中。

b. Add contents of pouch #1(bentonite) 加入一小袋皂土 c. Stir until mixed 不断地搅拌直到混匀。 6. Remove cap from juice bag and pour contents into fermenter 拿掉装果汁袋子的盖子,将果汁倒入发酵罐中。 7. Rinse bag clean with 2L of hot water and add all contens to fermenter 用 2L 的热水润洗装果汁的袋子,润洗后将其倒入发酵罐中。 8. Add warm water (final temperature 20℃ to 27℃ or 80℉ in fermenter)filling to 23L mark. 加入 20℃ 到 27℃的温水装到 23L 标线处。 9. Add crushed grape pack 加入破碎的葡萄包。 a. while working over the open fermenter to minimize mess,open crushed grape pack and pour contents into supplied mesh bag. 尽量不要在开放式的发酵罐中发酵, 以减少混乱, 打开破碎的葡萄包, 将其倒入有孔的袋子中。 b. Knot bag shut and lower into the grape must(the mixtrue in the fermenter).Note the crushed grape back may be added directly into fermenter without bagging.Some customers believe this improves color and flavor extraction.

要扎紧装破碎葡萄的袋子且缓慢的放入到葡萄汁中 (作为发酵罐中的 混合物) 。注意破碎的葡萄可以不用装袋直接加入到发酵罐中。有些 顾客认为这样能提高酒的颜色并能提取到葡萄的气味。 c. Mix for 2-3 minutes 混合 2-3 分钟。 10. Note fermenter should now be filled to~24.5L.

现在应该注意发酵罐应该被填充到 24.5L 11. Check special gravity and record results noting that when

a crushed grape pack is used the most accurate reading is obtained 12-14 hours after the batch is started. 记录比重和结果,并准确记录,从放入葡萄包开始后的 12-14 中开始 发酵的时间。 12. If your kit contains oak powder or oak shaving( some kits

have multiple pouches)empty the contents into the juice and mix well. 如果加入一些橡木粉或橡木片到果汁中,将其混匀。 13. if your kit contain wood cubes save these for later,do

not add at this time. 如果添加物中有木质立方体的物质,不要在这个时候加入。 14. Open yeast package. Sprinkle the dry yeast onto the top

of the juice.Do not stir.(Alternately you can dissolve the yeast in 50ml(2oz)of warm not hot water 40℃-43℃.Let stand

15 minutes without stirring,then stir well to suspend all yeast.Add to must). 打开酵母封装包。撒一些干酵母到果汁的顶部。不要搅拌。或者可以 溶解在 50ml(2 盎司)40℃-43℃的温水中。不要搅拌让其复水 15 分 钟,然后轻轻的搅拌。加入到葡萄汁中。 ) 15. Snap lid on fermenter.

盖紧发酵罐上的盖子 16. Store in area maintaining temperature between 19℃to24℃

(or 66℉to75℉).Fermentation starts in 24 to 48 hours. 储藏室的温度要控制在 19℃到 24℃(或 66℉到 75℉)之间,在 24 到 48 小时内开始发酵。 17. To ensure fermentation gently stir the must at least once

per day being sure crushed grapes are fully submerged until day 10. 为了确保能发酵每天至少轻轻搅拌葡萄汁一次, 确保破碎的葡萄是被 覆盖的,知道第 10 天。 Days10-12 Secondary Fermentation 10-12 天二次发酵 Date 日期 SG 比重

Remenber that lower temperature in the fermenter area extend the time for primary fermentation to complete.Adjust days as required. 发酵的环境的温度较低会延长发酵的时间。需要调整发酵的时间。 18. Check hydrometer reading

a. the SG reanding should be 1000 or less. b. If SG exceed 1000 leave wine alone and report daily until the result is 1000 or less. 检查比重计的读数。 比重计的最大读数必须小于或等于 1000 如果葡萄酒的比重超过 1000 需将酒继续发酵且每天进行测试记录直 到结果小于或等于 1000. 19. Record your SG reading and the date on this page.

在此页上记录比重和日期。 20. clean and sanitize the carboy,airlock,bung,siphon hose

and stirring spoon. 将瓶子,气密室,瓶塞。虹吸软管,搅拌勺进行清洗消毒。 21. Gently remove the mesh bag squeeze remaining liquid back

into the fermenter. a. Discard bag. b. If grape skins were added directly to the fermenter,scoop off skin solids floating on top with clean,sanitized pasta

strainer or similar tool. 轻轻地取出装破碎葡萄的网袋,将上面留有的液体挤压回发酵罐中。 将网袋丢弃。 如果破碎的葡萄直接加入到发酵罐中的,将酒表层的残渣捞出,可使 用面粉过滤器或类似的工具。 22. Be careful not to disturb sediment and/or used grape skin

at the bottom of the primary fermenter. 注意不要搅浑主发酵罐底部的沉积物或发酵过的葡萄皮 23. siphon (rack)wine into carboy.

利用虹吸的方法将酒吸到瓶子中。 24. If your kit contains an enzyme pouch,add enzyme into

carboy and stir gently with clean,sanitized stir rod. 如果需要添加一种酶,将搅拌棍消毒,将酶添加到瓶子中并轻轻的搅 拌。 25. Wine must be within 7.5cm(3``) of carboy top to minimize

air contact. 酒装进瓶子,在瓶子的顶部留 7.5cm(3``)尽量减少与空气的接触。 a. If low you may top up with water or similar style wine. 如果加入酒后顶部留的空间大于 7.5cm 可以加入一些水或与葡萄酒 风格类似的酒液。 b. If you do not top up,bottle as required without delay. 如果不装满的情况下,装瓶时间不能延误。

26.

Securely attach airlock to rubber bung.

将橡胶塞与密封式要衔接牢固,不能漏气。 27. securely attach bung to neck of carboy.

要注意瓶子颈部的安全。 28. The airlock should be half-filled with water or sulphite

solution to eliminate chance of contamination. 气密室应该是半满水或者用亚硫酸盐防止被污染。 29. Place wine in area with temperature between 19℃to24℃

(or 66℉to75℉) to facilitate fermenter until day 20.Note fermentation time may vary as a function of temperature. 发酵的温度控制在 19℃到 24℃(或 66℉到 75℉)之间,以促进发酵, 知道 20 天。注意发酵的时间会随着温度的变化而变化。 Days 20-22 Clearing Date SG 20-22 天清理 日期 比重 30. Perform hydrometer reading. The SG reading should be

0.998 or less. a. If above this level or if still bubbling continue storage checking SG daily until reading is within range.

b. Leaving wine in carboy even an extra week is fine and ensure complete fermentation. 进行比重计读数。比重读数必须小于或等于 0.998. 如果高于这个水平或者仍然在冒泡, 就继续每天测定比重直到读数在 小于或等于 0.998 的范围内。 将酒继续留在瓶子中,甚至再发酵一周,要确保酒发酵完成。 31. Change out the water solution in the airlock

解决给气密室换水的问题。 32. Record your SG reading and date on the top of this page.

在此页记录比重和日期。 33. Stir vigorously for 2 minutes to drive off any trapped

gas. 用力搅拌 2 分钟,让气体完全溢出。 Degassing may be easier if wine is racked to a primary fermenter container. Mixing to remove trapped gas helps ensure a quicker and more complete clearing after the next steps.Siphon the wine back to a clean and sanitized carboy. If gas is still being released after stirring,stir the wine a few more times over the next day or two. 如果就是在主发酵罐中形成的,采用脱气的方法可能会更容易。 搅拌混合将气体排出以确保接下来的步骤能更快更完整地完成。 利用虹吸的方法将酒转移到干净的并且消过毒的瓶子中。在搅拌

后仍有气体溢出,接下来的两天将酒多搅拌几次。 34. Add contents of pouch#2 potassium sorbate and pouch #3

potassium metabisulphite.加入一小袋#2 三梨酸钾和一小袋#3 焦亚硫酸钾。 a. stir two minutes to dissolve. 搅拌两分钟使其溶解 35. If your kit contains wood cubes add now.

如果需加入木质立方体,可以现在加入。 36. Add contents of pouch #4 kiesesol.

加入一小袋#4 二氧化硅。 a. stir not less than 1 minute. 搅拌不少于 1 分钟。 37. Wait one hour.

等待一小时。 38. Add pouch#5 chitosan.

添加以小袋#5 壳聚糖。 a. stir not less than 1 minute. 搅拌不少于 1 分钟。 39. Re-fit airlock securely.

重新调适气密室保证牢固性。 40. Wait 3 hours.

等待 3 小时。

41.

Remove the airlock and stir again for 2 minutes.

移开气密室并再搅拌来分钟。 42. If desired top off with water or similar wine and re-fit

the airlock and continue storage until day 42. 如果想用水或类似葡萄酒的液体将其填满, 需要重新调适气密室并继 续储藏,直到 42 天。 Days 42-44 bottling 42-44 天装瓶 Date 日期 43. After the resting period wine should be clear,bright and

ready for bottling.If wine has not cleared let it rest more days until days until bright in appearance. 静置后酒是澄清的,透明的,就准备装瓶。如果酒不是很澄清,就再 静置几天直到变得澄清透明为止。 For the optimum brilliance we recommend you filter wine before bottling.Your retailer can offer filtering advice and rent or sell required equipment. 为了得到最好的色泽我们建议对酒进行过滤后再装瓶。 你的供应商能 提供过滤方面的意见并出租或出售相关的设备。 44. Carefully rack wine into clean, sterilized primary

fermenter or carboy. Do not disturb sediment at the bottom

of carboy.A filter would be used at this step if available. 小心地将酒转移到干净的,消过毒的主发酵罐或瓶子中.不要搅浑瓶 子底部的沉积物。过滤器可运用于这一步骤。 45. Siphon wine directly into clean sanitized bottles.

直接将酒利用虹吸的方法转移到干净的消过毒的瓶子中。 46. Cork or cap the bottles following advice provided by the

retailer.Most retailer will rent a corker if needed.Record the bottling date on this page. 软木塞或瓶盖由供应商提供意见。大多数的供应商将会出租压塞机。 将装瓶的日期记录在此页上。 Congratulations your wine is now ready,for resting time in the bottle.All wines suffer some degree of shock during bottling and show much better after even a couple weeks of bottle aging.Try to let your wine age for at least a few weeks,although we actually recommend 3-6 months before sharing with your friends.Fermented on the skins wines will continue to develop for a year or even more.Do set some aside.Remember to store corked bottles on their sides in a cool and dark location. 祝贺你的就已经静置在瓶子中了。所有的葡萄酒经过某种程度的反 应,在瓶中发生老化,几个星期之后甚至会变得更好。尽量让就陈酿 的时间长一点,至少需呀几个星期,但实际上我们的建议是 3-6 月, 再与你的朋友一起分享。表层的葡萄酒会继续发酵,时间达到一年甚

至更多。存放一些。记住塞紧瓶塞将其存放在阴凉处。


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