葡萄酒釀製







釀酒葡萄


葡萄酒釀製為生產葡萄酒的過程，包含從最初選擇葡萄種類或者其他農產品作為釀酒原料，一直到最終將釀出的酒裝瓶為止。雖然大多數葡萄酒都是由葡萄釀造而成，但也可以使用其他水果或是其他植物作為釀造原料，如蜂蜜酒就是使用蜂蜜以及水作為主原料所釀造而成。


葡萄酒一般可分為兩大類：氣泡葡萄酒以及不起泡葡萄酒兩種，氣泡葡萄酒以香檳酒為代表，不起泡葡萄酒則又可細分為白酒、紅酒及玫瑰紅酒三種。[1]


葡萄酒以及其釀造過程的科學稱之為釀酒學，從事釀酒過程的人稱為釀酒師（英语：Winemaker）或是釀酒人（vintner）。



參見


  • 自釀啤酒


參考資料


  • 腳註





  1. ^ 2006，張永和：釀造酒與蒸餾酒，台灣：靜宜大學。




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    1. Thomas Pinney, The Makers of American Wine: A Record of Two Hundred Years. Berkeley, CA: University of California Press, 2012.
















































































规范控制


  • BNF: cb121174748 (data)

  • GND: 4189467-4



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