更新的紅酒培訓(xùn)WSETLevel2中級教材LookingbehindtheLabels

1、WORD 格式整理版WSET Advanced LevelLooking behind the Labels酒標(biāo)背后Tasting and Evaluating WineTasting wine rather than simply drinking it increases our appreciationof the wine by allowing us to examine it in detail.Although the process canseem repetitive at first, with practice it becomes a subconscious habi

2、t. Forcing us to put our sensations into words means the impression of the winelingers longer in our memory. It also helps us communicate to other people what the wine is like, sometimes long after we have tasted it. This is anessential skill for anyone involved in the production, distribution or sa

3、le ofwine. As we will see in Chapter 2,successful food and wine matching requires us to consider the separate components of the wine.The systematic approach to tasting outlined below, shows us how to do this.葡萄酒品嘗和評估葡萄酒品嘗實際上就是通過品嘗時的細(xì)節(jié)判斷，為飲用者增加感官享受。這樣的過程在一開始需要反復(fù)練習(xí)，時間久了就成為一種下意識的品嘗習(xí)慣。強(qiáng)迫自己把感官體會用語言描述出來即便

4、于記憶，同時又有助于我們和別人交流品嘗時的感覺 。這對于任何一個生產(chǎn)商 、經(jīng)銷商和銷售人員都是極為重要的技能，就如后面第二章里提到的成功的餐酒搭配要求能夠考慮到酒的各個口感組成。我們就用下面的品嘗概要來描述如何進(jìn)行品嘗和產(chǎn)品評估。Tasting and Evaluating Wine品嘗和評估學(xué)習(xí)參考好幫手WORD 格式整理版Preparation for tastingThe idealtasting room will be odour-free(no smells of cleaning products, tobacco, food or perfume), withgood natu

5、ral light , andwhite surfacesagainst which we can judge the appearance of our wines. Ourtasting palate should be clean , and unaffected by tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help remove any lingering flavors. Hayfever, colds and fatigue affect our ability to judge

6、 wines, because they affect our senses of taste and smell.Many glasses have been developed to show different wines at their best.However, we need one type of glass in order tomake fair comparisons between wines.ISO glass has a rounded bowl that islarge enough to swirl the wine . The sides slope inwa

7、rds in a tulip shape to concentrate the aromas, and the stem allows us to hold the glass without warming the wine.品嘗前的準(zhǔn)備工作理想的品嘗環(huán)境首先需要一個干凈無味的空間，無論是洗滌用品 、煙草、食物或者香水 ；自然光線 ；白色桌布表面 （用來判斷酒的顏色 ）；清理口腔包括煙草 、食物、牙膏、口香糖等 ，無味或少許咸味的面包可以有效去除逗留在口腔的各種味道；發(fā)燒感冒或疲勞都會影響評估能力，因為他們會直接影響品嘗和嗅覺感官；學(xué)習(xí)參考好幫手WORD 格式整理版Tasting and E

8、valuating WineThe WSET Systematic Approach to Tasting (Intermediate)This approach systematically describes aspects of a wine in the orderwe encounter them. Appearance first, then the nose, then the palate, and finally we may use our impressions to draw a conclusion about the quality of the wine.品嘗和評

9、估與 WSET 中級課程的品嘗相似 ，這個品嘗體系能夠使品嘗者在遇到各種不同產(chǎn)品時都能從酒的各方面去描述產(chǎn)品 ，首先包括酒的外觀和顏色 、然后是香氣、其次是口感 ，最后是綜合產(chǎn)品各方面的表現(xiàn)來整體評估產(chǎn)品的質(zhì)量 。Tasting and Evaluating Wine AppearanceThe main reason for looking at the appearance of a wine is that it canwarn us of faults.If a wine is too old, has been badly stored, or the cork seal has f

10、ailed, allowing air to damage the wine, then it is described asout-of-condition . It will be dull in appearance, and will have at least a hint of brown, though a brown colour does not always indicate a faulty wine. ( Brown hints can appear in healthy old wines, particularly those that have been aged

11、 for very long periods in oak .) Haziness may indicate a fault, or it could be that the wine has deliberately not been filtered before bottling.品嘗和評估葡萄酒外觀學(xué)習(xí)參考好幫手WORD 格式整理版觀察葡萄酒的外觀的主要原因在于提醒我們注意產(chǎn)品是否存在瑕疵。如果葡萄酒的年齡過大 ，那么已經(jīng)在儲存過程中損壞了，或者橡木塞損壞而導(dǎo)致的氧化都被形容為意外狀況out-of-condition .此時的酒在外觀上會出現(xiàn)陰暗呆滯，或者開始顯現(xiàn)出棕色 ，雖然偏棕色未

12、必一定是有問題的酒。( 大部分健康的老酒也都會出現(xiàn)棕色 ，特別是經(jīng)過長時間橡木儲存的葡萄酒)混濁也是葡萄酒出現(xiàn)問題的一種表現(xiàn) ，或者是在裝瓶前未經(jīng)過濾澄清。Tasting and Evaluating WineIt is worth making a quick note of the colour.Look at the intensity : is it particularly intense or pale? Purple is an indication of youth; orange, amber and brown colours are indicators of age.

13、However,bear in mind that some wines change colour more rapidly than others , so no definitive conclusions about actual age can be reached.If it is white wine, is it lemon or gold? Green indicates youth; orange and brown indicate age.For rose wine, a bright purply-pink indicates youth; orange and br

14、ownhints indicate age.The following are examples of more precise descriptions:clear, intense ruby dull and cloudy, dark brownclear, medium-intensity, garnetclear, pale gold品嘗和評估葡萄酒對葡萄酒進(jìn)行一個快速簡介的描述是非常必要的。學(xué)習(xí)參考好幫手WORD 格式整理版觀察顏色的深度:是否特別深或者淺?紫色是年輕的表現(xiàn) ；橙色、琥珀色和棕色則是年老的表現(xiàn) 。 不過，有些葡萄酒的顏色轉(zhuǎn)變特別快，所有很難作出精確的判斷 。如果是白葡

15、萄酒 ，究竟是檸檬色還是金色?發(fā)綠表示年輕 ；而橙色和棕色表示年老 。桃紅葡萄酒 ，亮麗的粉紅色表示年輕 ；橙色和棕色表示年老 。下面是一些精確描述的例子：清澈的深寶石紅 ；陰暗混濁的深棕色 ；清澈而中等深度的石榴紅 ；清澈的淡金黃色 ；Tasting and Evaluating WineNoseSwirl it in the glass to release as many aroma molecules as possible, then take a sniff. Then make a note of the condition of the nose. The most commo

16、n fault that can be discovered on the nose iscork taint . At low levels, this can strip the wine of its fresh, fruity aromas. At its worst, it can add a pungent, unpleasant damp cardboard or musty smell to the wine.Out-of-condition wines will smell dull and stale, and may have excessiv e oxidative a

17、romas(coffee, caramel or sherry).How intense are aromas?Are they particularly pronounced, or light and hard to detect?Describing the smell is a more subjective aspect. It will depend greatlyon your previous experiences. There are well-understood reasons why aro學(xué)習(xí)參考好幫手WORD 格式整理版mas such as butter, va

18、nilla, rose or raspberry appear in some wines, and other aromas are less well understood.Someone avoid using aroma descriptors, but in order to evoke the wine their tasting notes often use words such as feminine,elegant, clumsy,but these words are difficult to define.Objective approach would involve

19、 naming the particular chemical compounds which are present, which is almost impossible to do accurately anduseless to most wine drinkers.Make your aroma description vocabulary as wide and precise as possible. Always be aware, tasting note is to help describe a wine to someone who has not tasted it.

20、Wine TastingSmell the wine, you can:Differentiate the quality and style for both grapes and regions;Estimate the wine and describe it;Tasting and Evaluating WinePalateIt is often said that tasting is an entirely subjective matter. It is true that our sensitivities to sweetness, acidity, tannins and

21、certain aroma compounds differ.Different parts of the mouth have different levels of sensitivity to sweetness, acidity and tannins.學(xué)習(xí)參考好幫手WORD 格式整理版If we wish to extract the maximum information, it is important to swirlthe wine around the mouth so that every part is exposed to it.Sweetnessis an indi

22、cator of how much sugar a wine contains, thoughwines made from very ripe grapes can have a slightly sweet flavour even when there is no sugar.Almost all red wines, and most white wines, are dry, that is, they contain almost no sugar.White wines that taste slightly sweet are described as off-dry .The

23、part of the tongue that is most sensitive to sweetness is the tip.Tasting and Evaluating WineAcidityis what makes lemons taste sour. It causes the mouth to water,and its presencemakes wines taste vibrant and refreshing.It is present in allwines, though levels in white wines are generally higher than

24、 acidity levelsin reds. Certain varieties, such as Riesling and Sau. Blanc, give wines that are particularly high in acidity. Cool climates generally result in higher levelsof acidity than hot climates. Acidity is very important for sweet wines. If itis too low, the wines taste oversweet, and cloyin

25、g. Acidity is most stronglydetected by the sides of the tongue.Tannin is what makes strong black tea taste bitter and stringent. Theyare present in grape skins, and presence in a wine depends on the amountof skin contact during winemaking. White and rose wines receive very little, so they rarely hav

26、e any detectable tannin. Thick-skinned varieties have much higher tannin levels than thin-skinned ones. High levels of soft ripe tan學(xué)習(xí)參考好幫手WORD 格式整理版nins may indicate a hot climate wine.Note that astringent tannins from unripe grapes can cause a strong, mouth drying sensation, even when their levels

27、 are low.The bitter flavours are most strongly tasted at the back of the tongue; the astringent sensations are most strongly felt on the gums.Soft, ripe tannins contribute to the viscosity and body of the wine.Body is also sometimes described as mouth-feel.It is the sensation of richness, weight or

28、viscosity, and is a combinationof the effects of alcohol, tannins, sugars and flavour compounds extractedfrom the skins.It is possible for a wine such as Beaujolais to be high in alcohol(13%), but still be light in body because it has very little, and is lightlyflavoured.Tasting and Evaluating WineI

29、n contrast to sweetness, acidity, tannins and body, which are detectedin the mouth,flavour characteristics are detected when aroma components in the wine evaporate off the tongue and rise up to the back of the nose.This is why we cannot taste properly with a cold. To help these volatileflavour compo

30、nents reach the nose, many tasters slurp the wine by drawing air in through their lips while tasting it. The groups of flavour descriptorsare the same as those for the nose.學(xué)習(xí)參考好幫手WORD 格式整理版Length, also called the finish, is how long the flavours linger in the mouth after the wine has been swallowed

31、 or spat out. A long, complex finish is an indicator of quality.ConclusionsFinally, having described our wine, we may form an assessment of its quality. A good starting point is to ask yourself whether you like the wine ornot. If you like it, how much do you like it, and what do you like about it?If

32、 you did not enjoy it, try to articulatewhat you did not like about it. An objective assessment of quality goes beyond personal likes and dislikes.The key question is, is it a good example of its type?Many criteria can differentiate between a poor wine, an acceptable wine and a great wine. Include:B

33、alance Length IntensityComplexity ExpressivenessIn a good quality wine, the sweetness and fruitiness will be in balancewith the tannin and acidity.A balanced, pleasant finish where the flavours linger for several seconds is an indicator of a high quality wine. For inferior wines, the flavours maydis

34、appear almost instantly leaving no lingering impression, or the flavours that linger may be unpleasant.學(xué)習(xí)參考好幫手WORD 格式整理版Dilute flavours can indicate a poor wine. And extreme, intense flavoursare not necessarily a sign of quality, because they can easily upset the balance of a wine and make it diffic

35、ult to drink.Lesser wines often have 1 or2simple flavours and quickly become boring. Great wines have many falvours.Tasting and Evaluating WineSelecting and recommendingIt is important to take account of the tastes and preferences of thosewho will be consuming the wine.When catering for large number

36、s of people with diverse or unknown tastes, its wise to avoid extreme styles of wines such as 1wine, and can be offer alternatives.Very rare, fine, special bottles may be best saved for a modest occasion where they can be given the attention they deserve. Food is an important consideration when sele

37、cting a wine for an occasion.餐酒搭配藝術(shù)基本原則想要成功的選擇出葡萄酒和食品最佳搭配，首先要分析它們各自最基本的組成基礎(chǔ)就是使兩者達(dá)到最好的平衡。主要的考慮因素如下 ：從份量和濃淡程度上匹配葡萄酒和食品從味道的深度上匹配葡萄酒和食品高酸食物配高酸葡萄酒高糖份食物配高糖份葡萄酒學(xué)習(xí)參考好幫手WORD 格式整理版避免將高丹寧葡萄酒搭配油膩或偏咸食物餐酒搭配藝術(shù)這些建議可以避免葡萄酒和食品的沖突，或者一方的風(fēng)味明顯遮蓋了另一方。其他方面的考慮就是如何讓兩者相互襯托，相得益彰 。高丹寧葡萄酒搭配咀嚼感更強(qiáng)烈的肉類食品偏甜或高酸葡萄酒適宜搭配偏咸的食品高酸葡萄酒也適合搭配相

38、對肥膩的食物搭配時同樣要考慮到食品和葡萄酒本身味道的豐富性食品的份量以及濃烈程度首先也是最重要的因素是考慮食品與葡萄酒的體量及濃烈程度是否相匹配。濃重而大份量的食品 ，例如家禽 ，烤肉，或紅燒的菜肴 ，需要搭配一款重酒體的葡萄酒 。 架構(gòu)十足 、酒體濃重的葡萄酒通常是最好的選擇，此時，酒體的份量是最重要的 ，超過顏色和味道 。例如：肉菜，濃郁的重酒體并帶有奶油味道的白葡萄酒要好過清淡的紅葡萄酒。而清淡的食品 （魚和其他平淡的白肉 ），更適合搭配味道豐富、低丹寧，以及酒體清淡的葡萄酒 。永遠(yuǎn)都不要忽視調(diào)味汁的作用。濃重的奶油汁 ，需要一款足夠柔順 、能與黃油和奶油口感匹配的葡萄酒。從味道的深度上

39、匹配葡萄酒和食品其次重要的就是考慮味道以及味道的深度表現(xiàn)。有些食品份量很重 ，但是味道平淡 ，比如煮土豆或米飯 ，它們都是份量很足 ，但是味道清淡 。 相反，生學(xué)習(xí)參考好幫手WORD 格式整理版青椒或者辣椒絲 ，味道濃郁但不占份量 。雷司令葡萄品種釀造出來的酒，酒體清淡，但味道豐富 ，而夏多麗葡萄則酒體中等偏重，而味道清淡得多 。美味的葡萄酒是不是和搭配過于濃重味道的食品。值得參考的是烹飪的方式，用相對溫和的方式制作比燒烤食品，更需要搭配味道簡單而清淡的葡萄酒，因為燒烤方式本身給食物添加了味道。食物的味道會因烹飪方式而增加。食品和葡萄酒里的酸度食品里的酸度會減低葡萄酒里的酸度，而且還會使酒顯得

40、不那么活躍和清新。所以，任何食品里的酸度都要與搭配的葡萄酒的酸度相匹配 。就像意大利紅葡萄酒里的酸度是顯而易見的，因為意大利餐的主要配方中有兩樣必不可少的原料：番茄和橄欖油 ，其他還有包括檸檬和醋 。所有的葡萄酒都要配合食物的酸度，所以酸度也高一些 。食物的酸度是尖酸 ，就像檸檬 ，西柚或醋 ，因而很容易把大部分葡萄酒里的果酸遮蓋掉 。食物和葡萄酒里的糖份如果把干性葡萄酒與具有一定甜度的食品搭配時會顯得尖酸或酸過頭。甜品最好與類似甜度的葡萄酒搭配。食品有多甜 ，搭配的葡萄酒也要有多甜。油、咸度和丹寧丹寧和魚類的蛋白質(zhì)結(jié)合會產(chǎn)生金屬味道，所以通常要避免使用紅葡萄酒搭配海鮮和魚類 。另外，高丹寧含

41、量也會讓偏咸的食物發(fā)苦。肉類和丹寧學(xué)習(xí)參考好幫手WORD 格式整理版丹寧與蛋白質(zhì)接觸會產(chǎn)生反應(yīng)。富含蛋白質(zhì)的食物通常為紅肉類，會使丹寧的口感更加柔順 。這也是為什么高丹寧葡萄酒適合搭配烤肉、燜肉和牛排的原因。清淡、果味濃郁的紅葡萄酒通常的丹寧含量較低，像法國的薄若來和意大利的瓦波里切拉 ，更適合搭配低蛋白質(zhì)含量的白肉類食品像小羊肉.偏咸食品和高糖高酸的葡萄酒偏咸的食品遇到甜味道時，味道會更加豐富 ，經(jīng)典的范例包括 ：意大利熏火腿和無花果 ；羊乳酪和蘇玳甜白 ；咸豬肉和斯蒂爾頓奶酪偏咸食品與高酸葡萄酒搭配也同樣受益，例如橄欖油 ，生蠔，還有其他貝殼類食物適合搭配酒體清淡爽口的干白葡萄酒。偏油膩的

42、食品和高酸葡萄酒酸度高的葡萄酒適合搭配相對油膩的食品，例如蘇玳甜白和法國鵝肝，這是分量相似的經(jīng)典搭配 ；葡萄酒里的酸度能減少食物的油膩感。像雷司令和未經(jīng)橡木桶陳年的巴貝拉這樣爽口的葡萄酒 ，可以搭配比較肥膩的鴨肉或鵝肉。同樣油炸的食品也要搭配酸度高的葡萄酒，因為油炸的烹飪方式使食品油膩程度增加 。食品和葡萄酒的主要味道有時候，食物的味道會影響或補(bǔ)充葡萄酒里的味道。而食物味道的主導(dǎo)則是調(diào)味汁的作用 。煙熏食物需要葡萄酒有足夠特點去應(yīng)對，例如學(xué)習(xí)參考好幫手WORD 格式整理版清淡的煙三文魚VS 干性香檳煙豬肉VS 少許發(fā)甜的葡萄酒( 德國雷司令)燒烤 VS 橡木味偏重的酒( 澳大利亞設(shè)拉子)越重的

43、煙熏味 ，需要越多的橡木味道來匹配。食物中的果味可以與果香和花香濃郁的葡萄酒搭配。例如 Muscat 可以用來搭配水果沙拉.加香料的食品最好和特別成熟多汁感覺的葡萄酒搭配，包括未經(jīng)橡木陳年或者清淡橡木味道的酒 ，因為香料會使橡木味道加重。例如新西蘭白蘇維翁 ，或者智利梅洛都可以搭配加香料的食品。帶有香料味道的格烏茲塔米娜可以使加香料食品的味道提升 。 spice 這個字在形容葡萄酒時 ，表示有很多種不同的果香，包括白胡椒 、黑胡椒、丁香、肉桂、豆蔻，還有生姜等等 。而真正的辣椒味道會使葡萄酒里的甜度減低，干紅葡萄酒也因此會發(fā)澀。影響葡萄酒風(fēng)格 、品質(zhì)和價格的因素導(dǎo)致葡萄酒最終口感的主要決定因素

44、在于：選用的葡萄品種 、葡萄的生長及采摘條件、葡萄酒的釀造方式 、葡萄酒的熟成方式 （包括瓶中熟成 ）等等。但是大部分因素都與成本有著很大的關(guān)聯(lián)，因此也就直接影響到最后瓶裝葡萄酒上市時的銷售價格。葡萄酒培訓(xùn) 2葡萄品種學(xué)習(xí)參考好幫手WORD 格式整理版幾個世紀(jì)以來 ，某些特別的葡萄品種因為有著更加令人愉悅的味道、高產(chǎn)量、抗病能力等原因而被經(jīng)常選擇使用。 這些品種中包括了我們最為熟悉的夏多麗、赤霞珠和幾百個其他葡萄品種。不同的葡萄品種類型決定了葡萄酒特點的一大部分 ，同時也影響了酒的顏色和味道，而這些不同的品種也各自有著不同的含糖量 （決定酒精 ）、酸度和丹寧 。后面的葡萄品種章節(jié)中將著重描述各

45、種主要葡萄品種的不同特點。 并不是所有的夏多麗和赤霞珠都味道相同或成本相同，這是因為還有其他重要因素也在同時影響著產(chǎn)品的風(fēng)格和質(zhì)量。環(huán)境為了種植和產(chǎn)出成熟健康的葡萄，葡萄樹需要二氧化碳 、陽光、水份、溫度和養(yǎng)份 。而這些因素都受到葡萄種植環(huán)境的影響。包括：氣候和天氣 ，決定光照 、溫度和水份 ；土壤，決定溫度 、水份和養(yǎng)份 ；氣候 形容了在某一個特定年份中的天氣條件。溫度和光照 ，將對成熟葡萄的味道起到非常有利的作用。有些葡萄品種需要大量的熱量來達(dá)到完全的成熟，否則會過分酸澀 、發(fā)苦，缺乏果香 。另外一些葡萄則只需要適中的熱量和更為涼爽的氣候，否則會過分成熟而失去酸度和新鮮的果香特色。過份的果

46、醬和葡萄干的味道會主導(dǎo)葡萄酒，或者令酒平淡乏味 。只有極少數(shù)葡萄品種能夠適應(yīng)各種氣候形態(tài)。葡萄酒的風(fēng)味提供了氣候的線索，通常情況下 ：炎熱的氣候 ：產(chǎn)生更多酒精 、濃重的酒體 、更多丹寧和較少的酸度 ；涼爽的氣候 ：產(chǎn)生較少的酒精 、清淡的酒體 、較少丹寧和更多的酸度 ；學(xué)習(xí)參考好幫手WORD 格式整理版葡萄包含了所有釀酒所需要的物質(zhì)條件 糖份、水份、酸度、風(fēng)味物質(zhì)、顏色和丹寧 。這些成分的質(zhì)量和數(shù)量則取決于葡萄品種、成熟的環(huán)境和生長條件。影響氣候的主要因素每個特定年份的氣候影響了那個年份葡萄酒的風(fēng)格和質(zhì)量。而其中最重要的時間是生長季節(jié) ，特別是整個葡萄成熟過程的時間段。緯度越接近赤道越熱例如

47、 澳洲和南非越遠(yuǎn)離赤道越?jīng)鏊?德國和新西蘭海拔高度越高例如阿根廷的某些區(qū)域越?jīng)鏊Ｑ鬁嘏暮Ｑ罄缥鳉W越熱寒冷的海洋越?jīng)鏊?加州、智利、開普敦、南澳極端的天氣條件例如冰雹、強(qiáng)風(fēng)、水災(zāi)和遲來的霜凍都會給葡萄的質(zhì)量和產(chǎn)量帶來災(zāi)難 。 一旦葡萄表皮受損 ，則非常容易受到霉菌侵蝕。明顯異常的炎熱和寒冷都會對該年份葡萄酒的風(fēng)格和質(zhì)量產(chǎn)生不利的影響。年份氣候影響特別重大的區(qū)域包括波爾多和香檳地區(qū)，因為上述地區(qū)每個年份的氣候差異特別大 。不同葡萄品種的調(diào)配 ，或者選用來自不同葡萄園、村莊甚至不同產(chǎn)區(qū)的葡萄原料，是保持每年葡萄酒風(fēng)格和質(zhì)量穩(wěn)定的一個非常行之有效的方法。而這一點在品牌葡萄酒產(chǎn)品中顯得格外

48、重要。學(xué)習(xí)參考好幫手WORD 格式整理版光照 是葡萄完成光合作用 ，并形成糖份的能量來源 。 這些糖份則是葡萄成分中最重要的部分 。在那些遠(yuǎn)離赤道的區(qū)域 ，葡萄樹需要種植在斜坡上來面對陽光，以獲得更多的光照 ，或者在河流旁邊 ，通過河面反射光照 。而炎熱的地區(qū)則無需如此。水份 可以來自雨水 、地面，甚至灌溉來獲得水份 。過多的水份會導(dǎo)致葡萄顆粒過大 ，這樣會增加產(chǎn)量 ，但同時也使葡萄的各種成分不足而降低質(zhì)量。因此在一些降雨量大的區(qū)域，葡萄園往往都建立在斜坡上，或者礫石土壤和白堊土壤上以利于排水 。而在那些雨水不足的地區(qū)，包括很大新世界地區(qū) ，灌溉就顯得更加重要 。通常那些高質(zhì)量的葡萄酒，都只提

49、供適度的水份來保障葡萄的糖份；而價格便宜的葡萄酒 ，則使用相對更多的灌溉來提高產(chǎn)量。不過盡管如此 ，過多的雨水和潮濕還是會導(dǎo)致霉菌侵蝕的問題。暴雨和冰雹都同樣會毀壞葡萄樹和葡萄果實。溫度 同樣是制造糖份所必須的條件，不能太少和太多 。如果天氣太熱和太冷，糖份制造會非常緩慢甚至停止。這也是為什么全世界大部分葡萄園的位置都處于赤道南緯和北緯的30 50 度溫帶區(qū)域范圍內(nèi)的原因。葡萄樹可以通過樹葉蒸發(fā)散熱來保持自身的涼爽。如果遇到極端炎熱的狀況出現(xiàn)，葡萄樹則會合攏樹葉以避免水份的流失盒干枯，因此，在這種情況下，雖然有溫度盒熱量 ，葡萄依然不會形成糖份 。影響溫度的主要原因是氣候盒天氣。另外，不同的土壤也有影響溫度的能力。例如干燥而多石的土壤往往比潮濕的粘土更加能夠保存熱量。學(xué)習(xí)參考好幫手WORD