英文红酒ppt

WINE旅游1302高玉莹BRANDYBrandy,originallyfromtheHollandtextBrandewijn,meaningfiredwine.Inanarrowsense,itreferstoahighdegreeofalcoholwhichisobtainedafterthefermentationofthegrapes,andthenthewineisstoredinoakbarrels.Brandyisadistilledwine,fruitasrawmaterial,afterfermentation,distillation,brewingandafterstorage.Grapes,distilledspirits,andbrandy,oftenspokenofbrandy.Withotherfruitrawmaterialsintobrandy,shouldbeaddedwiththenameofthefruit,applebrandy,cherrybrandy,etc.,buttheyarefarlessfamousthantheformer.Brandyisoftenreferredtoasthesoulofwine.Manycountriesproducebrandyintheworld,butthemostfamousisthebrandyproducedinFrance.AndbrandymadeinFrance,especiallyintheareaofcognacproductionmostwasbeautiful,followedbyArmagnacAmagneJareaproduced.InadditiontotheFrenchbrandy,richwineofothercountries,suchasSpain,Italy,Portugal,theUnitedStates,Peru,Germany,SouthAfrica,Greeceandothercountries,alsohaveproducedanumberofdifferentstylesofbrandy.TheproductionoftheCommonwealthofindependentstatesofbrandy,thequalityisalsoverygood.Brandyused5kindsofdrink:1,2/3hotcoffee+1/3Brandy(comparedwiththetasteofIrishcoffee)2.1/2hotsyrup+1/2brandy3.2/3tea+1/3brandy4.Pepsicola.5,plus3ice+mineralwater+slowlypourbrandyTASTEThefirststep：totastethebrandybrow,kiyonoriandcolorlookbrandy.Goodbrandyshouldbeclearcrystalbright,shiny.Secondsteps：totastethebrandy:thearomaofbrandy.Brandy'saromaisverycomplex,bothelegantgrapevarieties,butalsorichinoak,aswellasintheprocessofdistillationandstorageprocesstogettheesterandChenNiangxiang.Asthehumansenseofsmellisparticularlysensitive,sowhenthenoseclosetotheglass,youwillbeabletosmellanelegantfragrance,whichistheformerfragranceofbrandy.Thengentlyshakethecup,thensendoutthecharacteristicofbrandymellow,likelikeLindenflower,grapeflowers,driedgrapeshoots,squeezingthegrapepomace,violetsandvanilla,andsoon.Theincenseisverydelicate,elegantfragranceisrich,afterbrandy.Thirdstepstotastethebrandy:theentrancetaste.Wineismadetodrink,thewineisgoodorbad,onlyatastetoknow.Brandyflavorcompositionisverycomplex.Ethanolisspicy,slightlysweetmonosaccharide,withtanninpolyphenolsandbittertasteoforganicacidsacescency.Goodbrandy,avarietyofcoordinationsour,sweet,bitter,hotstimulation,complementeachother,oncestainedlips,mellowtasteandflawless,withoutstudy.Thetonguetastebuds,oralmucosafeeling,canidentifythequalityofbrandy.Winetastingdrinkasipofbrandy,andletitspreadcyclotroninthemouth,tongueandmouthmakesextensivecontacts,feelit,tastecanobservethebrandywonderfularoma,taste,andthecharacteristicsof:coordination,alcohol,andsweetandrefreshing,QinYun,delicate,plump,stretch,pure......,allofthis,canletyouidentifyandenjoyyourfavoritebrandy.WineGlassTastingordrinkingbrandyglasses,thebestisthetulipflowershapedgoblet.Thiscup,canmakethearomaofbrandyroseslowly.Sipofbrandy,winecannotbetoomuch,atleastnotmorethan1/4cupcapacity,toletthecuptoleaveenoughspacesothatthebrandyaromatic,thislingeringdoesnotcomeloose.Thiscanmaketasteofbrandyinthelengthofthedifferent,thestrengthofdifferent,apatchworkofvariousaromaticcomponents,carefulanalysis,appreciationandappreciation.WHISKYWhiskey,isabythebarleygrainbrewing,inoakbarrelsafteryearsofagingandmixedaround43degreesofdistilledspiritsofwine.TheBritishcalledlifewater.Accordingtotheorigincanbedividedinto:Scotlandwhiskey,Irishwhiskey,AmericanwhiskeyandCanadianWhiskeyfourcategories.Thewhiskymakingprocessisdividedintosixsteps:germination,saccharification,fermentation,distillation,agingandblending.WhiskeyBallantine's30years,wonthe2004and2005internationalspiritschallengeaward,whileBallantine's'swhiskeyin2006wonthegoldmedal.Wheat(barley,wheat,rye,MALT),grain(corn)BrewingmethodThefirststep:germinationFirsttoremoveimpuritiesofwheatmaltorcereal(grain)soakedinhotwatertogerminate,duringwhichtimeaswheatorcornvarietiesofdifferentandsomewhatdifference,butingeneralaboutaweektotwoweekstimetogerminationprocessuntilthesproutafterthedryingortheuseofpeat(peat)smokeddry,coolbeforestoringaboutamonth'stime,thecourseofgerminationisdeemedtohavefulfilled.Thesecondstep:glycosylationWillbestoredafteramonthafterthegerminationofwheatorcornintospecialstainlesssteeltanktobemashedandcookedintoasauce,duringthetimeofabout8to12hours,usuallyinthegrindingprocess,temperatureandtimecontrolisveryimportantlink,hightemperatureorfortoolongatimeallwillaffectthewort(orgrain)juicequality.ProductionofrawmaterialsThirdstep:fermentationThecooledwortaddingyeastforfermentationprocess,duetotheyeastmaltjuicesugarintoalcohol,soafterthecompletionofthefermentationprocesswillproduceliquidofalcoholconcentrationofabout5to6.Atthispointtheliquidisknownforwashorbeer,becausetherearemanykindsofyeast,effectonfermentationprocessandnotthesame,sodifferentbrandsofwhiskeywill,thespeciesandamountoftheuseofyeastareregardedasitstradesecrets,andnoteasilytelloutsiders.Thefourthstep:distillationOutfloworgeneraldistillationisconcentrated,sowhenwheatcerealfermentedaftertheformationoflowalcoholbeer,butalsoneedtogothroughdistillationstepstoformawhisky,thenthewhiskeyalcoholconcentrationofabout60%~70%ofknownasthenewwine,wheatan