洋酒的陈化、贮藏，是门很深的学问，虽然人们已对此注意了好几百年，但应当说还未完全了解。很多葡萄酒在装瓶之前，都已在地窖的木桶中贮存过一段工夫，而白兰地、威士忌等蒸馏酒，则要求在地上的酒库中贮存.可见，酒同样被贮存在木桶中，却还有一个木桶被贮存在哪里的间题，于贮存工夫的长短就更不一致了。
The aging and storage of foreign wine is a profound knowledge. Although people have paid attention to it for hundreds of years, it should be said that it has not been fully understood. Before bottling, many wines have been stored in wooden barrels in cellars for a period of time, while brandy, whisky and other distilled spirits are required to be stored in wine storehouses on the ground. It can be seen that wine is also stored in wooden barrels, but there is a problem of where the barrels are stored, and the length of storage time is even more inconsistent.
酒在橡木桶中贮存时，大概会发生下列变化：
When wine is stored in oak barrels, the following changes may occur:
(1)可从桶中吸取香味、色泽和醇味，
(1) It can absorb fragrance, color and mellow taste from barrel,
(2)因氧气缓缓渗入木桶，使酒的质地趋向柔和，
(2) As oxygen slowly seeps into the barrel, the texture of the wine tends to be soft,
(3)酒中的有机物质，彼此进行反应，使酒变得成熟。
(3) The organic substances in the wine react with each other to make the wine mature.
以上只是大概情况，详细当更为复杂。
The above is only the general situation, and the details are more complicated.
橡木桶的制造也很有讲究。是制桶用的木材，必须是树龄在百年以上的橡木。世界上有很多地方出产橡木，其中包括我国的内蒙古和东北三省，但酿酒们一致公认，当以法国干邑地区东面约150的林茂山上出产的橡木品质，用来贮存白兰地效果更好。制作时，先把桶的一头制妥，用铁圈箍好，然后倒转过来，在桶的中间肚皮处用火烘烤，利用热胀冷缩的原理，使另一头也卷成桶形，木板间要拼得密不通风，外面再用铁圈箍紧。其工艺之精巧，真实令人惊叹。白兰地酒桶的容量以350公升为更理想，据说这样做酒液与木材的接触面积更为平均.这种橡木百灌桶母只价值达1000美元。威士忌酒桶的容量一般为200公升。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak with a tree age of over 100 years. Oak is produced in many places in the world, including Inner Mongolia and three provinces in Northeast China. However, wine experts agree that the best quality of oak produced on Linmao mountain, about 150 km east of cognac, is the best for brandy storage. When making, first make one end of the barrel, hoop it with iron hoop, and then turn it upside down, and bake it in the middle of the barrel with fire. Using the principle of heat expansion and cold contraction, the other end is also rolled into a barrel shape. The boards should be assembled tightly, and then hooped with iron hoops outside. The exquisite craftsmanship is really amazing. A brandy barrel with a capacity of 350 liters is ideal. It is said that the contact area between liquor and wood is the most average. This oak barrel is worth $1000. The capacity of a whisky barrel is generally 200 liters.
提起酒的陈化，就必然会联想到酒在酒桶中的窖藏。其实要提高葡萄酒的品质，除窖藏外，尚应注意其他因素。质量好的葡萄酒是会越陈越好的，但是质量差的葡萄酒却会走向反面，要知葡萄酒的质量不但与葡萄品种、产地、土壤、空气、水分等有关，而且还与酿造工艺和酿制技术关系密切。法国的波尔多红酒，当其发酵完毕后，新酒须经过半年的木桶期才能使酒质更趋，而且要用225公升容量橡木桶贮藏，而橡木则要采自加拿大的，还要搭配肯定比例的法国利莫辛(Limousin)橡木，可见一种好酒的陈化，也是由多种因素决定的。又如苏格兰威士忌的质量，不仅与酿造的技术和经验有关，而且与谷物、泥炭、水质、环境、蒸馏装备、贮酒木桶的材质、桶贮工夫以及酒库环境等都有肯定关系。
When we mention the aging of wine, we will inevitably associate it with the cellar of wine in the barrel. In fact, in order to improve the quality of wine, we should pay attention to other factors besides hoarding. Wine with good quality will get older and better, but the wine with poor quality will go to the opposite side. We should know that the quality of wine is not only related to grape variety, origin, soil, air, water, but also closely related to brewing technology and brewing technology. After the fermentation of French Bordeaux red wine, it takes half a year for the new wine to be more perfect. Moreover, it needs to be stored in 225 liter oak barrels, while the oak is from Canada and matched with certain proportion of French Limousin oak. It can be seen that the aging of a good wine is determined by many factors. For example, the quality of Scotch whisky is not only related to brewing technology and experience, but also positively related to grain, peat, water quality, environment, distillation equipment, barrel material, barrel storage time and liquor store environment.
众所周知：菊萄酒，包括静止葡萄酒或气泡郁萄酒，无论是桶装或瓶装，更好应贮藏在酒窖内，酒窖必须设于地下深处，温度保持在10-13'C之间.湿度变化也更好不大，通常维持在75%左右，湿度过高则瓶塞和标贴皆容纂霉烂，而空气过分干燥又会使软木塞萎缩而造成酒液滴漏。同时.酒窖贮酒处必须保持整齐，不得堆放易燃物或易挥发性的物质，以免破坏酒的品质.
As we all know, chrysanthemum wine, including still wine or bubble wine, should be stored in the wine cellar, whether in barrels or bottles. The wine cellar must be located deep underground, and the temperature should be kept between 10-13'c. the humidity should also be small, usually maintained at about 75%. If the humidity is too high, both the bottle stopper and label will be rotten. If the air is too dry, the cork will shrink The liquor drips. At the same time, the wine storage place in the wine cellar must be kept in order, and inflammable or volatile substances shall not be piled up to avoid damaging the quality of wine
橡木酒桶虽对某些酒的酒质提高有利.但也不是对所有酒的酒质都会有益。例如白葡萄酒，当人们欣赏其清爽、新鲜的风味时，那么就没有必要桶贮;对伏特加、金酒以及无色的樱桃白兰地等酒，因为它们从蒸馏器中蒸馏出来时酒质已基本定型，因此也没有必要再桶贮，此外，花色繁多的利乔酒类，也同徉不需要桶贮。
It's good for all wines, but not for all. For example, when people appreciate the fresh and fresh flavor of white wine, there is no need to store it in barrels; for vodka, gin and colorless cherry brandy, because their quality has been basically fixed when they are distilled out of the distiller, there is no need to store them in barrels. In addition, liquors with various colors do not need to be stored in barrels.
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自动售酒机 2024-07-25 
