The beauty of wine is supposed to be that, unlike so much of the food and drink we consume today, it is so “natural”. To produce wine, as all of us wine students have been taught, all you need are grapes. Once the grape skin is broken, the yeasts that are naturally present in the atmosphere get to work on the fermentable sugars in the grape pulp and transform them into alcohol.
这是美好的理论，事实上与现代酿酒技法相去甚远。如今大量销售的葡萄酒，是使用经过特别挑选的商业酵母菌发酵的。挑选酵母菌，要看它们具有什么特别而又强烈的属性。
您已阅读6%（457字），剩余94%（7077字）包含更多重要信息，订阅以继续探索完整内容，并享受更多专属服务。