新闻搜索
 
 
新闻分类
 
 
Wine Fresh out of the Lab
作者:    发布于:2015-10-22 17:44:45    文字:【】【】【

The quality of the soil, the age of the vines, a long culture in grape cultivation along with frequent quality controls and an extensive knowledge about wine are paramount to growing a tasty grape and producing an outstanding wine. Even with all these factors in mind, achieving a good vintage is still somewhat of a roll of the dice. But what if these factors could be downplayed by introducing the most precisely handpicked microbes and yeast cultures from the lab to your wine? Researchers at the Stellenbosch University are currently working on such microbe kits that, when introduced to wine, produce just the right amounts of alcohol, acidity and flavor. Lab quality wine, so to speak. The aim of the research is primarily to find out which microbes interact with the plants in nature and to create new and enhanced versions of the microbes.
土壤的质量,葡萄藤的年龄,从悠久的葡萄种植文化中所提炼出的葡萄产量与质量控制的方法,等等各种关于葡萄的珍贵经验与知识,是种植出优秀葡萄,并将之酿造成杰出葡萄酒的重要因素。
即使达到了以上的所有条件,不可控的年份天气因素仍然是酿造优质葡萄酒的巨大变数。但是,如果将这些因素全部搬入一个有着精心挑选出的,精确精准的细菌和酵母的实验室里,会不会创造出预期数据中的杰出葡萄酒?
斯泰伦博格大学的研究员们正在进行这一课题的研究。如何可控的将微生物引入葡萄酒中,让酒产生恰到好处的酒精,酸度和理论上的各种风味。
制造出实验室葡萄酒的目的,主要是为了探索那些微生物与植物在自然界中是否能够交融创造或者进化出新的和升级的微生物们。


Of course, the soil and the vines still play a big role when it comes to the quality of the wine but it is microbes that turn grape juice into wine through the process of fermentation. Most winemakers rely on the microbes on the grapes and in the oak to aid the fermentation process but handpicked microbe sets from the lab could make wines not only fruitier, full bodied and more complex, but also extend its peak time. Different microbe starter kits would cause the wine to develop in different ways.
当然,葡萄汁在微生物的作用下发酵成葡萄酒的过程中,土壤和葡萄藤仍然有着相当重要的分量。大多数的葡萄酒制造者是让葡萄在橡木桶中通过微生物自然发酵而成的。但是如果使用经过实验室精修挑选的微生物组,不仅能有效的保证葡萄酒圆润丰满的果味,复杂有层次的酒体,还能增加葡萄酒的回味和后味。不同微生物的各种排列组合能创造出完全不一样的葡萄酒。


During the research, the scientists at the Stellenbosch University have discovered that more than 35 different species of yeast and 19 different species of bacteria are involved in the fermentation process. That is more than originally anticipated as only about half of the species were known prior to the research. The most important microbes, however, still remain the yeast culture known as Saccharomyces Cerivisiae and the lactic bacteria Oenococcus Oeni along with Lactobacillus Plantarum. While the yeast produces the alcohol during the fermentation process, the bacteria reduce the acidity of the wine, which further contributes to its wholesomeness.
在斯泰伦伯格大学的研究室中,科学家们在葡萄酒的酿造过程中发现了35种不同的特殊酵母,和19种不同的细菌。完全超出了原来的预计。之前已发现的微生物仅仅是这个数量的一半。其中非常重要的,是被称为酿酒酵母和乳酸菌中植物乳杆菌延伸出的酒类酒球菌。而在酵母酿造葡萄酒的过程中,微生物菌降低了酒中的酸度,进一步有利于人们的身体健康。
While the purists of you will probably shun this practice and prefer to further rely on Mother Nature and the know-how of the winemakers to produce an authentic, natural flavor, the avant-garde will look forward to many tasty vintages to come. Either way, this research is useful to further understand the inner workings of microbiology. And who knows how else it will contribute to the world outside of viniculture.
可能你并不喜欢这种太过“科学”的酿造方式。仍然推崇通过自己的经验智慧,在大自然的环境中创造出正真的,天然的,拥有奇妙未知味道的葡萄酒。但是无论如何,这个研究是人们了解微生物如何运作的重要进步。对于世界葡萄酒酿造学有着积极的推进作用。

 


 

脚注信息
Copyright(C)2009-2010 Vinhill Fine Wine   By Baikuan