chaptalization

简明释义

英[ˌʃæp.tə.laɪˈzeɪ.ʃən]美[ˌʃæp.tə.laɪˈzeɪ.ʃən]

n. 加糖

英英释义

单词用法

同义词

反义词

例句

1.Discuss acid adjustment, chaptalization and dealcoholisation with particular regard to balance in wine.

讨论酸度调整，增加糖度及减少酒精度等各个操作与葡萄酒平衡度协调的关系。

2.Discuss acid adjustment, chaptalization and dealcoholisation with regard to balance in wine.

讨论与葡萄酒平衡有关的酸度调整，增加糖度及减少酒精度。

3.Discuss acid adjustment, chaptalization and dealcoholisation with particular regard to balance in wine.

讨论酸度调整，增加糖度及减少酒精度等各个操作与葡萄酒平衡度协调的关系。

4.In cooler climates, chaptalization is often necessary to achieve the desired flavor profile.

在较冷的气候中，通常需要chaptalization才能达到理想的风味特征。

5.The winemaker decided to use chaptalization to increase the alcohol content of the wine.

酿酒师决定使用chaptalization来提高葡萄酒的酒精含量。

6.After tasting the initial batch, the vintner opted for chaptalization to enhance sweetness.

在品尝了初始批次后，酿酒师选择了chaptalization来增强甜味。

7.The process of chaptalization involves adding sugar to the must before fermentation.

chaptalization的过程涉及在发酵前向原汁中添加糖。

8.Some regions have strict regulations regarding chaptalization in wine production.

一些地区对葡萄酒生产中的chaptalization有严格的规定。

作文

In the world of winemaking, various techniques are employed to enhance the quality and flavor of the final product. One such technique is chaptalization, which refers to the process of adding sugar to grape juice before fermentation. This practice originated in France and is named after Jean-Antoine Chaptal, a French chemist who advocated for its use in the early 19th century. The primary goal of chaptalization is to increase the alcohol content of the wine by providing additional fermentable sugars, particularly in regions where grapes do not fully ripen due to cooler climates or other environmental factors.The process of chaptalization is somewhat controversial among winemakers, as it raises questions about the authenticity and purity of the wine. Some argue that it allows for the production of better-quality wines in challenging growing conditions, while others believe that it compromises the natural characteristics of the grapes. In countries like France, chaptalization is regulated, with specific limits on the amount of sugar that can be added based on the region and type of wine being produced.When considering the implications of chaptalization, it is important to note that the addition of sugar does not alter the fundamental qualities of the grape itself. Instead, it helps to achieve a desired balance in the final product. For instance, a wine that is too low in alcohol may taste thin or lack complexity, while one that is too high in alcohol might overpower the delicate flavors of the grape. By carefully managing the levels of sugar through chaptalization, winemakers can create a more harmonious and enjoyable wine.Moreover, chaptalization can also play a role in the aging potential of a wine. Higher alcohol content can contribute to a wine's structure, allowing it to age gracefully over time. This is particularly relevant for red wines, which often benefit from a certain level of alcohol to support their tannin structure and overall mouthfeel. However, the key is to strike a balance; excessive chaptalization can lead to wines that feel unbalanced or overly sweet, detracting from their overall appeal.In conclusion, chaptalization is an important technique in the winemaking process that serves to enhance the alcohol content and overall quality of the wine. While it is a subject of debate among wine enthusiasts and professionals, its judicious use can result in wines that are both flavorful and well-structured. Understanding the role of chaptalization allows consumers to appreciate the complexities of winemaking and the decisions that go into crafting each bottle. As with many aspects of wine, the key lies in moderation and respect for the natural characteristics of the grapes, ensuring that the final product remains true to its origins while also achieving the desired level of excellence.

在酿酒的世界中，采用各种技术来提升最终产品的质量和风味。其中一种技术是chaptalization，指的是在发酵前向葡萄汁中添加糖。这种做法起源于法国，得名于法国化学家让-安托万·沙普塔尔，他在19世纪初提倡使用这一技术。chaptalization的主要目标是通过提供额外的可发酵糖分来增加葡萄酒的酒精含量，尤其是在由于气候较冷或其他环境因素导致葡萄未能完全成熟的地区。chaptalization的过程在酿酒师中颇具争议，因为它引发了关于葡萄酒真实性和纯度的问题。一些人认为，它允许在困难的生长条件下生产出更高质量的葡萄酒，而另一些人则认为这会损害葡萄的自然特性。在法国等国家，chaptalization受到监管，根据所生产的地区和葡萄酒类型对可添加的糖量设定了具体限制。考虑到chaptalization的影响时，重要的是要注意，添加糖并不会改变葡萄本身的基本品质。相反，它有助于实现最终产品的期望平衡。例如，酒精含量过低的葡萄酒可能尝起来稀薄或缺乏复杂性，而酒精含量过高的葡萄酒可能会压倒葡萄的细腻风味。通过仔细管理chaptalization中的糖分水平，酿酒师可以创造出更和谐、愉悦的葡萄酒。此外，chaptalization还可能在葡萄酒的陈年潜力中发挥作用。较高的酒精含量可以增强葡萄酒的结构，使其能够随着时间的推移优雅地陈年。这对于红葡萄酒尤为相关，因为它们通常受益于一定程度的酒精，以支持其单宁结构和整体口感。然而，关键是要找到平衡；过度的chaptalization可能导致葡萄酒感觉不平衡或过于甜腻，从而削弱其整体吸引力。总之，chaptalization是酿酒过程中一种重要的技术，可以提升葡萄酒的酒精含量和整体质量。尽管这是葡萄酒爱好者和专业人士之间争论的话题，但其审慎使用可以产生既美味又结构良好的葡萄酒。理解chaptalization的作用使消费者能够欣赏酿酒的复杂性以及每一瓶酒背后的决策。就像葡萄酒的许多方面一样，关键在于适度和尊重葡萄的自然特性，确保最终产品在追求卓越的同时仍然忠于其起源。