一、葡萄酒概述

1.定义：根据国际葡萄与葡萄酒组织的规定(OIV，1996)，葡萄酒只能是破碎或未破碎的新鲜葡萄果实或葡萄汁经完全或部分酒精发酵后获得的饮料，其酒度不能低于8.5度。但是，根据气候、土壤条件、葡萄品种和一些葡萄酒产区特殊的质量因素或传统，在一些特定的地区，葡萄酒的最低总酒度可降低到7.0度。

Wine is an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Although other fruits such as apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine. Others, such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.

The chemical composition of wine is about 87.7% water, 11% alcohol, 1% acid, and 0.2% tannins.

    葡萄酒属于发酵酒。发酵酒就是把含有淀粉和糖质的原料发酵糖化而形成的酒。啤酒、葡萄酒、黄酒、清酒都是属于发酵酒。又称“酿造酒”“原汁酒”。

Definition: The fermented liquor is a kind of alcohol drink that is made from some raw materials which includes starch and sugar . The beer, the grape wine, the yellow wine, the clear wine all belongs to the fermented alcohol. "brewed liquor" "original juice liquor ".

    发酵酒是以粮谷、水果、乳类等为原料，主要经酵母发酵等工艺酿制而成的，酒精含量小于24%的饮料酒。

    发酵酒的特点：酒精含量低，营养成分高。一般在3～24%（V/V）之间，酒中除酒精外，富含糖、氨基酸和多肽、有机酸、维生素、核酸和矿物质等营养物质。由于营养成分丰富，不宜长时间保存。 

Characteristic: Ethyl alcohol content is low, the nutrition ingredient is high.

发酵酒的种类（types）

1）谷类发酵酒

    将谷物中含的淀粉水解生成麦芽糖，加入酵母后发酵便可生产酒精和碳水化合物，制作时需要加入酵母才能制成酒。谷物发酵酒制造时加入催化剂，中国人传统上叫曲。制曲是用含淀粉和蛋白质的物质作为培养基，并在培养基上培养霉菌。

    主要原料：大麦、糯米、大米等。主要有啤酒、黄酒、米酒、清酒等

    Cereal fermented alcohol: main raw materials: The barley, the glutinous rice, the rice and so on .They are beer, yellow wine, rice wine, sake and so on.

2）果类发酵酒

    以水果为原料经发酵制成。

    主要原料：植物的果实，像Grape, Apple,   以Wine & Champagne为主。

    Fruits fermented alcohol: main raw material: Grape, Apple, Wine & Champagne primarily.

3）其他发酵酒

    以奶油为原料的奶酒和以蜂蜜为原料的蜜酒等。

    Other fermented alcohols: take the cream as the raw material, milk liquor and take the honey as the raw material, honey liquor and so on.