发酵桶

Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.

酿造过程：低温浸泡技术，用茎类酵母进行酒精发酵，在桶中放置27天进行微观氧化和宏观的乳汁蒸馏和发酵。在法国橡木桶中陈酿12个月。

While traditional fabrication technique is: raw material infusion, prefractionation, stewing, redistillation, taking out and cooling, yeast adding, barrel filling and cultivating, water feeding and grains mixing, barrel filling and fermenting, distilling, final spirits or alcohol.

而传统酿造工艺为：原料浸泡、初蒸、焖粮、复蒸、出甑摊凉、加曲、装桶培菌、加水配槽、装桶发酵、蒸馏、成品酒或酒精。

Vinification: 36 hours of skin contact, and then fermented at 15℃ in 4000 liters oak cask with 100% malolactic fermentation.

葡萄酒酿造法：36小时的皮接触，然后在4000公升的橡木桶或不锈钢桶里发酵，温度控制在15°C，100%苹果乳酸发酵处理。

In view of the different sterilization objects, the dilution times and the usage of hydrogen peroxide are different. As for fermenting pots and pipelines, the technical procedures are as follows: hot water washing (10-20 min), then 2 %-3 %(60-85 ℃) soda solution washing (15-20 min), then clean water washing (10-15 min), 2 %-3 % acidic cleaner washing (10-15 min), then clean water washing (10-15 min), an...

针对不同的消毒杀菌对象，其稀释倍数和用法不同，对发酵罐及管路的杀菌工艺：热水冲洗(10-20min)，2％-3％(60-85℃)的碱液冲洗(15-20 min)，清水冲洗(10-15 min)，2％-3％的酸性清洗剂冲洗(10-15 min)，清水冲洗(10-15 min)，0.5％稳定性双氧水喷淋(10-15 min)，检验合格；对鲜啤桶的杀菌工艺为：鲜啤桶，自来水冲洗2 min，控净，0.5％稳定性双氧水喷淋1 min，鲜啤酒灌装。

California Chardonnays that have been barrel-fermented offer rich, intense fruit flavors of pear, apple, melon and peach, in combination with buttery and oaky notes.

大部分的加州莎当妮/霞多丽是橡木桶发酵，风味圆润，有强烈的梨、苹果、蜜瓜和桃的水果风味，还结合有奶油和橡木桶的风味。

This wine is fermented in stainless tanks for ten days at 85 degrees Fahrenheit .Then ,aged for approximately one year in American oak uprights.

华氏85度在不锈钢大桶中发酵达10天，然后在垂直的美国橡木桶中陈酿约一年。

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

而在橡木桶发酵并存放的酒叫桶酿。

On the back label was a hand-printed date of when the wine was 'disgorged,' when the sediment in the neck of a bottle of bubbly was removed and the temporary cap replaced by a real cork.

每个酒瓶正面那张标签还加上这段话：&酒在此瓶中自然发酵&，可别小看这个，因为这才是真正的酿制香槟的方法，即酒在瓶中而不是在巨大的桶里发酵。

Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques and 50 hectolitre casks. A further 6 months ageing in bottle before release.

人工每天把葡萄从头到脚穿孔三次，用天然酵母完全发酵之后，放在橡木桶里面熟成18个月，用的是225升的法国橡木桶（法国阿利埃河和纳韦尔的橡木）和5000升的桶，在出厂之前还要在瓶中熟成6个月。

There is green harvest in June before the handed-picked harvest takes place in early September and the grapes are manual separated. Using the most modern and advanced technology(hydraulic presses, storage vats with hot-cold temperature control). Fermentation is in a combination of stainless steel tanks and French oak vats. Ageing for 2 months in both American(50%) and French (50%) oak barrels.

在每年的6月，庄园会进行绿色收割，旨在减少葡萄产量而提高质量，而实际的收获在每年的九月上旬，手工采摘坦帕妮罗，赤霞珠，美乐，雪拉和品丽珠葡萄，葡萄树龄均在10年以上，经不锈钢大桶中发酵（18 days Maceration at 25℃），2个月法国橡桶（50%）和美国橡桶（50%）陈化。

What are your goals and strategies for growth?

你的成长目标和策略是什么？

And unto the angel of the church in Sardis write; These things saith he that hath the seven irits of God, and the seven star I know thy works, that thou hast a name that thou livest, and art dead.

3：1 你要写信给撒狄教会的使者，说，那有神的七灵和七星的，说，我知道你的行为，按名你是活的，其实是死的。