就我們來(lái)看看在哪些方面適合用橡木桶釀酒吧。

Wine making is usually divided into two parts .

釀酒通常分為兩個(gè)工序。

Fermentation ,the process where grape juice turns into wine and Maturation ,

發(fā)酵期是葡萄汁發(fā)酵成酒的過程而成熟期，

when the wine settles down and gets ready to face the consumer.

是酒已經(jīng)釀制好了，隨時(shí)準(zhǔn)備銷售給顧客。

These processes can take place in oak barrels or stainless steel tanks depending on what the wine maker wants to do with the flavor and aromas in the wine.

這些步驟是在橡木桶或是在不銹鋼槽中進(jìn)行取決于釀酒商想釀成什么樣風(fēng)味的酒。

Wood can breath ,allowing oxygen to react with wine giving it nutty and toasty flavors .

木制的桶有小孔能夠讓氧氣與酒發(fā)生反應(yīng)，散發(fā)出堅(jiān)果和烘烤香味;

Stainless steel on the other hand,seals oxygen out ,allowing the fruit flavors to come forward in the wine.

相反地，不銹鋼槽是密封的，原有的氧氣能使酒中的水果香味溢出來(lái)。

A wine that ferments in stainless steel and is moved to oak for aging is called barrel aged.

不銹鋼槽中發(fā)酵好的酒轉(zhuǎn)移到橡木桶存放的過程叫陳釀。

And a wine that ferments and matures in oak is called barrel fermented .

而在橡木桶發(fā)酵并存放的酒叫桶釀。

Surprisingly barrel aged wines tastes oakier than barrel fermented wines,

令人驚奇的是前者品嘗期起來(lái)比后者更具橡木風(fēng)味，

even though they’ve been in oak for less time but all barrels are not the same.If you put the same juice into barrels made by different coopers with different wood,

即使這些酒在橡木桶中存放的時(shí)間不長(zhǎng)，但所有桶中的酒也是不一樣的。如果你將相同的葡萄汁放入不同的制桶工人用不同的木料做的桶內(nèi)，

would the wine taste the same?

酒品嘗起來(lái)還會(huì)一樣嗎?