书店里有卖相关书籍的
给你几个地址自己去看看+References&t=4&id=1-/wine-html_References_That_Really_Mean_Something
葡萄酒庄？你要哪国的
葡萄酒，是用葡萄果实或葡萄汁，经过发酵酿制而成的酒精饮料。在水果中，由于葡萄的葡萄糖含量较高，贮存一段时间就会发出酒味，因此常常以葡萄酿酒。葡萄酒是目前世界上产量最大、普及最广的单糖酿造酒。早在六千年以前，在盛产葡萄的地中海区域，两河流域的苏美尔人和尼罗河流域的古埃及人就会酿造葡萄酒。有趣的是，在舞蹈文化中，有一种葡萄酒舞是在酿酒用葡萄丰收时，庆祝的团体舞蹈。葡萄酒在基督教被视为耶稣基督宝血的象征物。 葡萄酒有许多分类方式。以成品颜色来说，可分为红葡萄酒、白葡萄酒及粉红葡萄酒三类。其中红葡萄酒又可细分为干红葡萄酒、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒。白葡萄酒则细分为干白葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。以酿造方式来说，可以分为蒸馏葡萄酒(Still wine)、气泡葡萄酒(Sparkling wine)、加烈葡萄酒(Fortified wine)和加味葡萄酒(Aromatized wine)四类。其中一般葡萄酒的酒精含量约为百分之八到十五，然而加烈葡萄酒的酒精含量可能会更高。 葡萄酒的酒性完全受到土壤、气候以及酿酒技巧等因素的影响，但是酒的风味却完全取决于酿酒技巧等因素的影响，但是酒的风味却完全取决于酿酒葡萄的品种的不同。葡萄酒的原料－葡萄原产于黑海与里海之间的外高加索地区，直到西汉时经张骞通西域才传到中国。目前葡萄已经被广泛引种到世界各地，主要是作为酿酒原料。但世界最好及最有名的葡萄酒大多产至法国，法国葡萄酒的酿造历史可追朔到罗马帝国时期。由于法国气候温和，除了北部诺曼底一些区域以外，全国都能生产高质量的葡萄。在1996年时，全国共有超过818000公顷的葡萄园，13个产酒区域，葡萄酒产量超过46亿公升。法国可以说是盛产葡萄酒的国家之一。Wine, grapes, fruit or juice after fermentation to brew alcoholic beverages from In the fruit, because of high glucose content of grapes, storage will be issued alcohol for a period of time, often in Wine production is currently the world's largest and most widely popular monosaccharide brewing As early as 6,000 Years ago, in the Mediterranean region rich grape, the Sumerian Mesopotamia and the Nile Basin will be the ancient Egyptians brewed Interestingly, the dance culture, there is a wine dance in the wine grape harvest, celebration dance Wine in the Precious Blood of Jesus Christ as Christian There are many wine To finished color, can be divided into red wine, white wine and pink wine three Red wine which can be broken down into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red White wine is broken down into dry white wine, white wine semi-, semi-sweet white wine and sweet white Approach to brewing, distillation wine can be divided into (Still wine), the bubble wine (Sparkling wine), Jialie wine (Fortified wine) and the Modified wine (Aromatized wine) Of general wine alcohol content of about 8-15%, but Jialie of alcohol in wine may be Wine and liquor completely soil, climate and wine skills, among other factors, but the flavor is completely wine brewing techniques depends on factors such as the impact, but the wine is completely dependent on the flavor of wine grape varieties Wine raw materials - grapes originating in the Black Sea and the Caspian Sea, between the Caucasus region, until the Western Han Dynasty, the Western Regions-Zhang Qian conveyed to China At present grape has been widely introduced to the rest of the world, mainly as a wine raw But the world's best and most famous wine producing mostly to France, French wine brewing history Duishuo to the Roman As France mild climate, in addition to some of the northern Normandy region, the country can produce high quality In 1996, more than 818,000 hectares of the total of vineyards, 13 production wine regions, wine production over 6 billion France can be said to be one of the countries with rich
葡萄酒庄？你要哪国的
自己去sciencedirect，springerlink等外文数据库下载啊或者到知网，维普等中文数据库下载很多的，校园网内免费获取校园网外可以利用google学术搜索，有部分能免费下载
Wine is an alcoholic beverage made of fermented grape [1] The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other [2] Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into Different varieties of grapes and strains of yeasts are used depending on the types of wine being [3]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 wine or country wine (not to be confused with the French term vin du pays) Others, such as barley wine and rice wine ( sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production [4] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many [5]Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and I[6][7] Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common in ancient Greece, Thrace and R Wine has also played an important role in religion throughout The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian and Jewish ceremonies such as the Eucharist and KThe word "wine" derives from the Proto-Germanic "*winam," an early borrowing from the Latin vinum, "wine" or "(grape) vine," itself derived from the Proto-Indo-European stem *win-o- ( Hittite: wiyana ,Lycian: Oino, Ancient Greek οῖνος - oînos, Aeolic Greek ϝοίνος - woinos)[8][9] Similar words for wine or grapes are found in the Semitic languages ( Arabic ﻭﻳﻦ wayn) and in Georgian (ğvino); some consider the term to be a wanderwort, or "wandering word"[10]Contents [hide]1 History 2 Grape varieties 3 Classification 1 Europe classification 2 Outside of Europe 4 Vintages 5 Tasting 6 Collecting 7 Production 1 Exporting countries 8 Uses 1 Religious uses 9 Health effects 10 Packaging 11 Storage 12 Film and television 13 See also 14 References 15 Further reading 16 External links pls contact me for the url,which is banned on
给你几个地址自己去看看+References&t=4&id=1-/wine-html_References_That_Really_Mean_Something
关于葡萄酒起源，古籍记载各有不同，大概一万年前诞生，已远至无法记载。毋庸置疑，葡萄酒是自然发酵而成，我们的远祖模仿大自然生物本能的酿酒过程，经过改良，形成今天的葡萄酒工艺。现代科学的观点，葡萄酒起源经历了一个从自然酒过度到人工造酒的过程。 史学家认为，葡萄酒酿造起源于公元前6000年古代的波斯（伊朗），而希腊，在欧洲最早种植葡萄，配制葡萄酒；至公元前六世纪，希腊人把葡萄栽培技术和酿酒技术通过马赛港传入高卢（现法国）当罗马人从希腊学会了葡萄栽培技术换和酿酒技术后，随着罗马帝国的扩张，葡萄和葡萄酒迅速传遍法国东部、西班牙、英国南部、德国、莱茵河流域和多瑙河东等地区，并传遍全欧洲。 圣经中521次提及葡萄酒。耶稣在最后的晚餐上说“面包是我的肉，葡萄酒是我的血”基督教把葡萄酒视为圣血，教会人员把葡萄种植和葡萄酒酿造作为工作；从而葡萄酒随传教士的足迹传遍世界。 在哥伦布发现新大陆后，西班牙和葡萄牙的殖民者、传教士在十六世纪将欧洲的葡萄带到南美洲，在墨西哥、加利福尼亚半岛核亚利山那等地栽种。到十五，十六世纪，最好的葡萄酒被认为在修道院中，此间葡萄栽培和酿酒技术传入南非、澳大利亚、新西兰、日本、朝鲜和美洲等地（这些地区经自身发展，形成现在的新世界特色) 关于葡萄酒的起源，众说纷纭，有的说，起源于古埃及，或古希腊。而而据现在的葡萄酒档案资料分析，确切的说，应该是一万年前我们共同的祖先酿造了葡萄酒，从而随着葡萄酒文化流传至今。 纯手工打的，从我们单位的酒品宣传册上面抠下来的，虽然不是自己的话，但是我认为这个解释最合理，希望采纳。
《葡萄酒密码》《世界葡萄酒地图》《酿酒葡萄品种学》等等。或者到逸香参加培训。这些书有的是随活动赠送的。
葡萄酒的出现可能要远远早于我们有文字记录的历史。从埃及法老坟墓中的壁画生动地再现了当时埃及人才摘葡萄并将其捣碎发酵成酒的过程；大约20年前，在伊朗发现了公元前3500左右的一个双耳细颈的盛器，通过对其内壁红斑的分析鉴定， 发现了单宁和酒石酸，这是葡萄酒中的主要物质，所以我们可以说，葡萄酒早在5，6千年前就伴随着古文明诞生了。 当今的文献比较确凿地证明了公元前1100年的波斯人首先大规模地酿制葡萄酒，希腊人在公元前350年统治地中海地区时也开始酿制葡萄酒，当时的诗歌也称颂了这一大自然的产物；之后希腊人将这一技术带到了意大利，罗马人立即大规模地在意大利中南部栽种葡萄，并在1世纪前后从马赛港将葡萄文明带入高卢地区(就是现在的法国)。可以说是当时的罗马人奠定了今天欧洲葡萄园的基础。 传入高卢地区的葡萄酒酿制技术先到达了普罗旺斯，随后北上到了罗纳河谷和朗格多克地区。葡萄酒文化的早期发展都在河岸附近地区展开，因为当时船是最重要和最便捷的交通运输方式。法国的波尔多和勃艮第地区开始也只是作为希腊葡萄酒和意大利葡萄酒的进口集散地，随后才开始自己的酿造历史。法国最早的葡萄园出现在公元后一世纪的罗纳河谷和卢瓦尔河谷地区，随后在公元后三世纪到了巴黎和香槟区。在很多中世纪充满宗教色彩的油画上几乎都有一个相似的场景---畅饮葡萄酒。同许多其它的艺术形式如音乐，绘画，文学一样，最早推动葡萄酒酿制技术完善的是教会和僧侣。 在圣经中，葡萄酒被认为是上帝的血，更被认作是重要仪式中不可或缺的道具，同时也是一个奢侈和欢愉的产品。1112年当圣伯纳德从罗马教会分离，并在法国勃艮第建立自己的势力时，发现法国乃至欧洲某些地区的葡萄园有着得天独厚的天然条件来酿制优质的葡萄酒。 尽管僧侣和修道院手中掌握的技术和工具日益成熟，而且他们渐渐发现一些葡萄品种的特性；但是当时的葡萄酒品质却参差不齐。不断演变的现代葡萄酒 17世纪随着商贸和航海技术的发展，全世界各地的产品和贸易空前活跃起来。中美洲的可可，阿拉伯的咖啡，东方的茶；17世纪下半叶开始，葡萄酒进入了另一个历史发展阶段；在罗马时代，酒一直被存放于木桶，陶罐内，但随着玻璃吹制技术的发明，人们开始用玻璃器皿来盛放和饮用葡萄酒；同时一些能工巧匠也只作出了木瓶塞和开瓶器；而葡萄酒则一改其原始粗砺的面目---在18世纪早期，勃艮第的沃尔奈和萨维尼掀起了精致葡萄酒的风尚；而美国，澳大利亚，智利，阿根廷等地开始种植葡萄；这些俗称“新世界”的葡萄酒地区和传统的欧洲“旧世界”产区之间的竞争也由此开始。 经过数世纪的历史积淀，葡萄酒的酿制工艺在欧洲几乎到了炉火纯青的地步；而在18和19世纪相继出现的各种法定产区制度更是对葡萄生长的风土，气候，品种和酿造过程作了严格的规定。法国在酒类分级制度上颇具代表性，其复杂程度往往需要消费者较深的了解和经验才能掌握，但是也由于这些严苛的规定，才让法国葡萄酒具备多样的风格和细腻的表现。 新世界的葡萄酒多数以葡萄品种来标明，对品牌的宣传往往比较注重；这样的结果便是消费者更易于辨认和识别其标志。但有时其雷同的风格往往让资深的葡萄酒爱好者不够满意。 当下全世界葡萄酒的消费者对优质葡萄酒的兴趣越来越浓厚；以法国为例，普通餐酒的销量在近年有所下降，而法定产区的葡萄酒在稳步上升。
史记，吐鲁番出土的文书，诗人的诗歌，续汉书，南部新书，凉州词，很多都有记载。
查到两篇,如果需要发邮件到我邮箱,,我把全文发给你[1] Kitagawa, S, et , Effect of soy peptide on brewing Journal of Bioscience and Bioengineering, 105(4): 360-[2] Wolf-Hall, C, Mold and mycotoxin problems encountered during malting and International Journal of Food Microbiology, 119(1-2): 89-
书店里有卖相关书籍的
描述红白酒的香味及口感多用的词及解释（包括多用来描述某一国家的酒的词语），倾向于品酒Aromas and Flavors:Almond – usually Italian, especially Soave and VApple – many dry white wines, sweet Loires, and, when particularly aromatic, maybe German RApricot – Condrieu, and good sweet Loires, eg Coteaux du Layon and VAsparagus – Sauvignon Blanc, eg Sancerre, New Zealand Sauvignon, California Fumé BBanana – young, inexpensive whites, and BBiscuit – ChampagneBlackcurrant – Cabernet Sauvignon, including claret, and less pronounced in Merlot and Cabernet FBread (fresh baked, yeasty) – CBrioche – ChampagneBubblegum – Beaujolais NButter – Chardonnay, including white BCabbage – mature burgundy, both red and Cat’s pee – Sauvignon Blanc from France and Muller-TCedar or cigar box – claret and other Cabernet SCherry – Burgundy, Beaujolais and a lot of Italian Chocolate – many medium- and full-bodied reds (New World and Old), claret, and BClove – young Cabernet SCoffee (fresh ground) – reds: usually top quality and fairly Currant Leaf – Sauvignon BEucalyptus – New World Cabernet, some claret, some SFlint and Wet stones – Pouilly-Fumé, CFloral – German RGame – northern Rhone (Hermitage), Shiraz, mature red BGasoline or Kerosene – a good sign in mature Riesling, especially German and some AGooseberry – Sauvignon Blanc, especially Loire and New ZGrape – MGrapefruit – Scheurebe grape (English and German wines)Grass – Sauvignon BGreen Pepper – Cabernet Sauvignon and Cabernet Franc, eg Chinon and BHoney – lots of sweet wines, especially botrytis-affected ones; also mature dry whites including BLanolin – SLeather – Syrah/SLemon – many young Lime – Australian RLiquorices – many reds, especially young, tannic, full-bodied Lychee – GMarzipan – sweet white Loires, eg Coteaux du Layon, Quarts de Chaume, BMelon – New World CMint – Cabernet Sauvignon, especially New World, and Coonawarra SNivea or Pond’s Cold Cream – GNut (hazelnut or walnut) – white Burgundy, Champagne, and other COak – any wine, red or white, that has been fermented and/or aged in oak (or has been aged with oak chips)Olive – Cabernet Sauvignon and Cabernet FOrange – many sweet whites, including Peach – many whites, including New World Chardonnays and sweet Pear/pear-drop – many young whites, especially inexpensive ones for drinking young, also Beaujolais NPepper (fresh ground) – red southern Rhones, eg Chateauneauf-du-Pape and Cotes du Rhone, and also Austrian Gruner VPlum – a less pronounced fruit smell in many red Potato peelings – Cabernet Franc in Chinon, Bourgueil, and Saumur CRaisins – sweet fortified Raspberry – red Rhones, red Burgundy, and New World Pinot Noir, Beaujolais, and red Loires in good Rose – Dry Alsace Muscat, Gewurztraminer and some red BSalt – Manzanilla Smoke – full-bodied reds, especially Syrah; Pouilly-Fumé and Alsace Tokay-Pinot GSpice – many reds, especially Rhones; Alsace whites and any wine that has been oak aged, especially in American Strawberry – Beaujolais, red Burgundy and RTar – Barolo especially, but also northern RToast – any wine that has been in new oak barrels, but especially Chardonnay; also mature, unoaked Champagne (especially Blanc des Blancs) and Australian STobacco – many reds, but especially Vanilla – wine that’s been in new French or American oak barrels, eg RWool (wet) – white B这是做酒店的朋友给的他们单位的培训材料。觉得不错及时采纳哈~
葡萄酒庄？你要哪国的
可以去中国期刊全文数据库 找找
葡萄酒，是用葡萄果实或葡萄汁，经过发酵酿制而成的酒精饮料。在水果中，由于葡萄的葡萄糖含量较高，贮存一段时间就会发出酒味，因此常常以葡萄酿酒。葡萄酒是目前世界上产量最大、普及最广的单糖酿造酒。早在六千年以前，在盛产葡萄的地中海区域，两河流域的苏美尔人和尼罗河流域的古埃及人就会酿造葡萄酒。有趣的是，在舞蹈文化中，有一种葡萄酒舞是在酿酒用葡萄丰收时，庆祝的团体舞蹈。葡萄酒在基督教被视为耶稣基督宝血的象征物。 葡萄酒有许多分类方式。以成品颜色来说，可分为红葡萄酒、白葡萄酒及粉红葡萄酒三类。其中红葡萄酒又可细分为干红葡萄酒、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒。白葡萄酒则细分为干白葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。以酿造方式来说，可以分为蒸馏葡萄酒(Still wine)、气泡葡萄酒(Sparkling wine)、加烈葡萄酒(Fortified wine)和加味葡萄酒(Aromatized wine)四类。其中一般葡萄酒的酒精含量约为百分之八到十五，然而加烈葡萄酒的酒精含量可能会更高。 葡萄酒的酒性完全受到土壤、气候以及酿酒技巧等因素的影响，但是酒的风味却完全取决于酿酒技巧等因素的影响，但是酒的风味却完全取决于酿酒葡萄的品种的不同。葡萄酒的原料－葡萄原产于黑海与里海之间的外高加索地区，直到西汉时经张骞通西域才传到中国。目前葡萄已经被广泛引种到世界各地，主要是作为酿酒原料。但世界最好及最有名的葡萄酒大多产至法国，法国葡萄酒的酿造历史可追朔到罗马帝国时期。由于法国气候温和，除了北部诺曼底一些区域以外，全国都能生产高质量的葡萄。在1996年时，全国共有超过818000公顷的葡萄园，13个产酒区域，葡萄酒产量超过46亿公升。法国可以说是盛产葡萄酒的国家之一。Wine, grapes, fruit or juice after fermentation to brew alcoholic beverages from In the fruit, because of high glucose content of grapes, storage will be issued alcohol for a period of time, often in Wine production is currently the world's largest and most widely popular monosaccharide brewing As early as 6,000 Years ago, in the Mediterranean region rich grape, the Sumerian Mesopotamia and the Nile Basin will be the ancient Egyptians brewed Interestingly, the dance culture, there is a wine dance in the wine grape harvest, celebration dance Wine in the Precious Blood of Jesus Christ as Christian There are many wine To finished color, can be divided into red wine, white wine and pink wine three Red wine which can be broken down into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red White wine is broken down into dry white wine, white wine semi-, semi-sweet white wine and sweet white Approach to brewing, distillation wine can be divided into (Still wine), the bubble wine (Sparkling wine), Jialie wine (Fortified wine) and the Modified wine (Aromatized wine) Of general wine alcohol content of about 8-15%, but Jialie of alcohol in wine may be Wine and liquor completely soil, climate and wine skills, among other factors, but the flavor is completely wine brewing techniques depends on factors such as the impact, but the wine is completely dependent on the flavor of wine grape varieties Wine raw materials - grapes originating in the Black Sea and the Caspian Sea, between the Caucasus region, until the Western Han Dynasty, the Western Regions-Zhang Qian conveyed to China At present grape has been widely introduced to the rest of the world, mainly as a wine raw But the world's best and most famous wine producing mostly to France, French wine brewing history Duishuo to the Roman As France mild climate, in addition to some of the northern Normandy region, the country can produce high quality In 1996, more than 818,000 hectares of the total of vineyards, 13 production wine regions, wine production over 6 billion France can be said to be one of the countries with rich
《葡萄酒密码》《世界葡萄酒地图》《酿酒葡萄品种学》等等。或者到逸香参加培训。这些书有的是随活动赠送的。
查到两篇,如果需要发邮件到我邮箱,,我把全文发给你[1] Kitagawa, S, et , Effect of soy peptide on brewing Journal of Bioscience and Bioengineering, 105(4): 360-[2] Wolf-Hall, C, Mold and mycotoxin problems encountered during malting and International Journal of Food Microbiology, 119(1-2): 89-