White Wine

白葡萄酒為酒,其顏色可以是草黃色,黃綠色,或金黃色著色。

它是由可具有白色或黑色皮膚葡萄的非著色紙漿的酒精發酵生產。它被處理,以保持在最終產品為黃色透明的顏色。各種各樣的白葡萄酒來自於大量的品種,釀酒方法,並且還殘留糖的比例。

白葡萄酒已存在了至少為2500年。它伴隨著經濟的發展和殖民的每一個國家的居民是飲酒者:歐洲,美洲,大洋洲,雖然在非洲和亞洲較少系統由於氣候和宗教的原因。

從白葡萄酒主要產白葡萄是綠色或黃色,其中有許多這樣的白葡萄酒可以在任何地方的葡萄可以種植生產。有些品種是眾所周知的,如霞多麗,赤霞珠,雷司令和。別人有一個不顯眼的存在,從隱藏的幾個品種組裝產生的酒的名字後面。蛤蚧,雪利酒,蘇玳和是這些例子。釀酒師也可以使用多種用有色皮膚提供的一個是小心不要紙漿汁的分離期間弄髒麥芽汁。的黑比諾,例如,通常用於生產香檳。

在眾多類型的白葡萄酒,幹白葡萄酒是最常見的。或多或少芳族和濃郁,它從麥芽汁的完整發酵而得。甜葡萄酒,無論是moelleux(甜:12-45克糖/ L)或liquoreux(強化:>45克/升糖)葡萄酒,所有的葡萄糖轉化成酒精之前發酵被中斷:這就是所謂的Mutage或要塞。糖豐富麥汁的方法是多方面的:上成熟的葡萄,或使用高貴的腐爛。起泡酒,基本都是白葡萄酒,在哪裡從發酵的二氧化碳被保持溶解於酒,成為氣體開瓶時給予考慮的喜慶酒出類拔萃一個細膩的泡沫飲料葡萄酒。

由作家,詩人,歌手和畫家慶祝,白酒作為吃飯時的開胃酒,甜點,或者作為兩餐之間的清涼飲料。他們更清爽,在這兩種風格更輕,味道比他們的大部分紅酒同行,非常適合春夏的場合。的“白酒配白肉”老方針仍持有在許多情況下真實的,但也有很多是決定哪些葡萄酒來搭配什麼食物異常和口感的喜好。作為一個例子,霞多麗與百合花(三重奶油奶酪)味道很好結合起來。

白葡萄酒也有助於菜餚的廚房由於其酸度,香氣,其軟化肉和

烹調汁液能力的發展。其對身體的好處是但高於歸因於紅葡萄酒較低,因為它是在多酚類化合物的低。

White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold coloured.

It is produced by the alcoholic fermentation of the non-colored pulp of grapes which may have a white or black skin. It is treated so as to maintain a yellow transparent color in the final product. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and also the ratio of residual sugar.

. White wine has existed for at least 2500 years It has accompanied economic development and colonized every country whose inhabitants are wine drinkers: Europe, America, Oceania, although less systematically in Africa and Asia due to climate and religious reasons.

The white grapes from which white wine is mainly produced are green or yellow of which there are many so that white wine can be produced anywhere that grapes can be grown. Some varieties are well-known such as the Chardonnay, Sauvignon, and Riesling. Others have a discreet existence hidden behind the name of a wine resulting from the assembly of several varieties. Tokay, Sherry, and Sauternes are examples of these. The winemaker can also use a variety with a coloured skin provided one is careful not to stain the wort during the separation of the pulp-juice. The Pinot noir, for example, is commonly used to produce champagne.

Among the many types of white wine, dry white wine is the most common More or less aromatic and tangy, it is derived from the complete fermentation of the wort Sweet wines, whether moelleux (Sweet:.. 12-45 g / l of sugar ) or liquoreux (Fortified:> 45 g / l sugar) wines are where the fermentation is interrupted before all the grape sugars are converted into alcohol:. this is called Mutage or fortification The methods of enriching wort with sugar are multiple: on-ripening on the vine, passerillage (straining), or the use of Noble rot. Sparkling wines, which are mostly white wines, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened giving a delicate foam beverage considered the festive wine par excellence.

Celebrated by writers, poets, singers and painters, white wine is used as an Apéritif during the meal, with dessert, or as a refreshing drink between meals. They are more refreshing, lighter in both style and taste than the majority of their red wine counterparts, making them ideal for spring and summer occasions. The old guideline of “white wine with white meat” still holds true in many instances, but there are plenty of exceptions and palate preferences that dictate which wines to pair with what foods. As an example, Chardonnay combines well with the taste of fleur de lis (triple cream cheese).

White wine also contributes to the development of dishes in the kitchen thanks to its acidity, aroma, and its ability to soften meat and deglaze the cooking juices. Its benefits to the body are however lower than those attributed to red wine because it is low in polyphenolic compounds.