朋友說葡萄無法醣化發酵成14.5%以上???

更正一下,葡萄應該

是沒有醣化,而是

發酵,看來是我喝太多

起肖了.

但是酵母作用真的無法

讓含糖量較高的葡萄度數較高嗎?

我就見過有15%的葡萄酒, 例如2002 Just for the Love of It (15.3% alc.)

 

澳洲酒裡 Alc. 14~14.5% 也算是家常便飯, 請參考!

澳洲酒裡 Alc. 16% 也算是家常便飯, Kaesler 2005 old vine shiraz and Bogan shiraz便是！

阿發的Rigal Cahors紅石2009是15.5%的啊！

各位大大你們好:

        當然14.5%以上的酒,

若認真算起來,可能多如繁星,

尤其中南美的阿根廷應該就不少,

只是朋友的疑問是,若以酵母的作用

而言是有限制的,所以他認為這些酒款

可能有用非自然的方式釀造,所以想請教

板上各位大大,如果你們的朋友中剛好有學

化學的或是學釀酒的,不知可否從他們的領域中

獲得解答,謝謝各位大大.

請各位大大不要再舉例有甚麼葡萄酒超過14.5%了,

因為就問題而言本來就知道有葡萄酒超過14.5%,

朋友不相信這是偏向自然的酵母作用,

所以小弟代為詢問,希望可以為他解惑.

另外想請教從事釀酒學的大大,

若是酵母的作用有限,那是否可能

是因為Fine Wine需要較長期(可能四週或以上)

的低溫發酵,導致就算酵母的作用有限,而

發酵槽內的葡萄酒水份在蒸發的狀況之下,

而讓酒精度自然提升呢?

還是酵母的作用可能因為種類而會有更極致

的表現,是否只要葡萄本身的糖分夠,就能夠

轉換成較高的酒精度呢?

 

Please read the following discussion from a wine making expert:

Generally speaking, the most reliable method of making a wine with high alcohol content (15% or higher) is to add sugar to the must. You can’t add all of this sugar at the beginning of the process and expect your wine to turn out exactly as intended – in fact, adding too much sugar at the outset can be counterproductive and end up stopping the fermentation earlier than you’d hoped. The end result is an overly sweet wine which doesn’t have nearly as much alcohol as you want. While more sugar does mean more alcohol, adding it gradually is what makes the difference; you’ll need to use a hydrometer to monitor the sugar content of your must during fermentation in order to determine when to add more sugar to the mix.

You can also help things along by fermenting your wine at a slightly higher temperature than usual. Rather than the usual 70 – 72 degrees Fahrenheit, keep your fermentation between 74 and 78 degrees and you’ll usually end up with higher alcohol content in your wine.

Finally, one more thing which can help you to get a wine with a little more kick is to start your yeast ahead of time. Start a batch of yeast a day or two ahead of time to let your fermentation get off to a stronger start; this will help your yeast ferment more sugar into alcohol and if all goes well, give you a wine with more alcohol.

謝謝Hugh大,

這個解答真是太棒了,

但是原來第一種方式國外酒廠也會使用

-德國QBA好像常幹這種事

針對成熟度佳的葡萄是有點可惜,

第二種與第三種方式真是太有說服力了,

不過提高溫度發酵的方式好像比較少

使用在波爾多級數酒上,

不知是否因為採收期已經很冷了,

不像南法,澳洲,北義,西班牙,

溫度較高可以配合酵母盡情演出,

難怪總覺得波爾多酒有點太內斂了.

哈哈,再次謝謝

Hugh大幫小弟解決這個問題,

小弟可以不被刁難了.

謝謝 Hugh大大分享知識