《鸡尾酒调制双语》_项目四 第一节 葡萄酒.pptxVIP

1.掌握发酵酒中葡萄酒和啤酒的定义、产地、品牌、原料、分类及特点。Masterthedefinition,origin,brand,rawmaterial,classificationandcharacteristicofwineandbeeroffermentedliquor.2.能够选择正确的杯具并按照标准服务程序进行相关葡萄酒服务。Choosetherightglassesandservewinesaccordingtostandardserviceprocedures.3.对葡萄酒和啤酒进行酒标识别,掌握酒标的外文说明。Identifythelabelofwineandbeer,masterdescriptionofthelabelinforeignlanguage.实训目的

Wine葡萄酒

CommonknowledgeofWine葡萄酒的基础知识

葡萄酒是将新鲜葡萄压榨成汁,经发酵形成的一种低酒精度的饮料。发酵过程中不添加糖、酸、酶、水或其他营养物质。Wineisalowalcoholcontentbeverageformedbyfermentationoffreshgrapespressedintojuice,anditisfermentedwithouttheadditionofsugars,acids,enzymes,water,orothernutrients.1.葡萄酒的定义(DefinitionofWine)

①红葡萄酒(RedWine)酿造红葡萄酒的时候,葡萄皮和葡萄肉是同时压榨的。Whenmakingredwine,thegrapeskinsandpulparepressedtogether.2.葡萄酒的分类(ClassificationofWine)

②白葡萄酒(WhiteWine)它是一种淡黄色、黄绿色或金黄色的葡萄酒,是由无颜色的葡萄果肉发酵而成,但葡萄的果皮可以是任何颜色。Itisawinewhosecolorcanbestraw-yellow,yellow-green,oryellow-gold.Itisproducedbyfermentationofthenon-coloredpulpofgrapes,whichmayhaveaskinofanycolor.2.葡萄酒的分类(ClassificationofWine)

③桃红葡萄酒(RoseWine)桃红葡萄酒的酿造工艺150与红葡萄酒的酿造工艺基本相同,不同之处在于浸渍发酵的温度较低、时间更短,因而颜色浅,单宁含量也相对较低。Rosewinesaremadeinthesamewayasredwines,exceptthattheyarelighterincolorandhavearelativelylowtannincontentduetothelowertemperatureandshortertimeofsoakingfermentation.2.葡萄酒的分类(ClassificationofWine)

④起泡酒(SparklingWine)起泡葡萄酒即含有气泡的葡萄酒。常见的起泡酒包括法国的香槟、西班牙的卡瓦、德国的塞克特以及意大利的普洛赛克和阿斯蒂等。Sparklingwinecontainsbubbles.Generallyhighsparklingwineinthemarketismorecommon,includingChampagneinFrance,CavainSpain,SektinGermany,andProseccoandAstiinItaly.2.葡萄酒的分类(ClassificationofWine)

①红葡萄酒RedWine:13-18℃②白葡萄酒WhiteWine:6-13℃③桃红葡萄酒RoseWine:6-13℃④起泡酒SparklingWine:5-9℃3.最佳侍酒温度(BestServingTemperature)

①温度(Temperature)干红葡萄酒DryRedWine:16-22℃半干红葡萄酒Semi-dryRedWine:16-18℃半甜、甜型红葡萄酒Semi-sweetandSweetRedWine:14-16℃干白葡萄酒DryWhiteWine