英国起泡酒知多少？,该文是英国类论文参考文献范文和起泡酒和英国和起泡方面论文写作资料范文.
英国论文参考文献：
谢德兰
英国已有50-60年生产流通葡萄酒的历史,但大多数葡萄酒酒体单薄,口感尖酸,简直就像笑话．,尽管如此,英国人仍然不断作出尝试.由于英国相对边缘的气候,开拓者们更关注用传统法酿造的起泡酒,用的葡萄均是德国葡萄品种,比如雷昌斯坦纳、肯纳和胡塞尔.在20世纪90年代中期,英国起泡酒开始在国际葡萄酒大赛中获奖,自此吸引了里奇维尤和尼丁博等著名生产商的注意.他们只种植香槟的葡萄品种,如：霞多丽、黑皮诺、莫尼耶,酿出的起泡酒可以和香槟媲美.
在英国南部,里奇维尤和尼丁博的成功激发了起泡酒葡萄园的扩张.投资者不仅是退休的业余爱好者.还有城市里的大男孩们.农民将他们的农场改建成葡萄园,更不用说财大气粗的外国人了.已经建成的葡萄园也见风使舵,改种香槟葡萄品种.结果就是,英国和威尔士现在有大约2000公顷的葡萄树,以及来自500个葡萄园,超过60%的霞多丽、黑皮诺和莫尼耶.葡萄酒来自133个分散于康沃尔到肯特等地的酒厂.
在几百万年前,英国是大陆的一部分,南部丘陵的地质是石灰岩山脊,实际上是香槟区的延伸地区．就在88公里以外,优质的土壤、最凉爽的气候再加上合适的葡萄品种,至少在南方来说,英国拥有最理想的风土来酿造完美的起泡酒.在品尝了20多家酒厂的葡萄酒后,我相信有了合适的市场平台,英国起泡酒将在国际市场上占据应有的位置.事实上．伯瑞香槟和泰亭哲香槟建立在英国的基地就是一个证明,即使是法国人也无法忽略英国的起泡酒.
英国的葡萄酒生产商似乎偏爱白中白和桃红起泡酒.大多数酒厂的白中白起泡酒质量上乘,酸度良好,伴有苹果和柑橘类味道以及一丝奶油和烤面包香气,这是由酒泥陈酿时间决定,从24个月到5年不等.霞多丽很适合英国的天气和土壤,酿造出的葡萄酒精致又优雅.大多数桃红起泡酒色泽鲜艳并带有娇嫩的夏日红呆的爽脆酸度.一些酒厂也尝试黑中白和红起泡酒.苹果酸乳酸发酵过程可以把尖锐的苹果酸转化为比较柔和的乳酸,从而使得葡萄酒的口感更为柔顺.但为了保持酸度,一般不鼓励使用,一些酿酒师把它描述为“英国人的作风”.
英国起泡酒的成功归功于普兰普顿学院,这是英国唯一一家提供葡萄酒生产课程的学院,学生们在这里种植葡萄园,自己酿酒,大多数酿酒师和葡萄栽培者都在这里学习过.它从20年前的一个简易小屋发展成一间最先进的酿酒厂学生们可以在那里进行各种研究和试验.
尽管最近在扩建,但英国的葡萄园种植面积仅为香槟种植面积的6%,产量无法预测（大多数酒厂在2012年由于灾害性天气的原因,根本没有酿造葡萄酒）．高昂的劳动力和物质成本意味着英国的起泡酒至少在一段时间内将保持与手工产品相应的（零售价在25-75英镑之间,限量发售）.话虽如此,目前大多数葡萄酒在英国出售,但本土市场很可能无法消化未来的产能.有远见的酒厂意识到了这一点,他们正在寻找海外市场,以维持这个行业.显然,美国是最有前途的,因为美国人喜欢来自英国的一切东西（想想梅格汉-马克尔和哈里王子）！亚洲,尤其是香港．是这些酒厂正在考虑的另一个市场.进口商寻找小众产品来补充他们的产品系列,我在这里推荐几个厂商．他们都生产获奖葡萄酒并致力于进一步提高英国葡萄酒行业的水平.
风信子酒庄：在东萨塞克斯,一对新加坡夫妇将养猪场变成了葡萄园.酿酒师凯文·萨瑟兰德尝试进行部分橡木桶发酵／基酒陈酿酿制出的白中白让人印象很深刻.
博尔尼酒庄：成立于1972年,博尔尼酒庄是英国最老的酒庄之一,生产一系列静止和起泡葡萄酒,颜色各异.灰皮诺和黑皮诺品质杰出,2013年份的白中白曾供应英国航空公司的头等舱.2006年,酒庄已经发展到两家,并正计划成立一家新的酒庄.山姆林特是第二代传人,也是酿酒师,对于酒庄的发展有充满创造性的想法,比如生产手工制作的杜松子酒.其他的想法也在酝酿中.
教堂丘陵酒庄：英国最大的葡萄酒酿酒厂,只生产不到20%的英国葡萄酒,还有少量的创作性产品,比如口感美味的霞多丽阿尔巴利诺,采用果皮发酵并在橡木桶中陈酿的橙色巴克斯,以及刚刚推出的葡萄酿制的伏特加和杜松子酒.他们的葡萄酒在香港的维多利亚葡萄酒有售.
宫廷花园酒庄：这是一个父子共同经营的酒庄,2005年由于手足口病疫情严重,两人决定不再养殖绵羊,转为种植葡萄.原本他们打算销售葡萄给其他酒厂后来决定发展自己的品牌,酿造起泡酒和静止葡萄酒.
盖斯本内酒庄：庄主安德鲁·韦伯是一位退休的南非外科医生,他有个大计划.他们刚刚建成了一个访客中心,并打算增大产量.酒庄旗舰款白中白,经过至少36个月的酒糟陈酿.黑皮诺有成熟的红色水果和胡椒的味道.酒庄酒款在香港BB&R有售.
哈婷雪山谷酒庄：又是一个从谷类作物农场转变为葡萄园的酒庄,庄主西蒙·鲁宾逊是一位退休的律师.哈婷雷山谷酒庄采用氧化方式和高比例在旧橡木桶中发酵的基酒,来酿造优质的起泡酒,以此增加酒液的复杂度和层次感.酿酒师艾玛·莱斯在2014年和2016年都被评为英国年度酿酒师.她还利用副产品来做实验酒,包括甜酒和白兰地.部分白兰地目前还在英国橡木桶中陈酿,等到合适的时间才会被取出.
哈仕合斐酒庄：庄主理查德．贝尔福林致力于生产世界顶级的桃红起泡酒.因此,在7年间(2004-2010)酒庄只生产一款酒一贝尔福桃红干型起泡酒.现在,酒庄生产各种类型的起泡酒,静止红酒以及在瓶中进行二次发酵的白和粉红苹果汁,类似酒庄的起泡酒.我在那里的时候,他们正在进行扩建,包括种植新的葡萄品种和建成新的酒厂.
里奇维尤酒庄：创建于1995年,里奇维尤酒庄作为生产起泡酒的先驱,算得上是国际上最著名的英国起泡酒生产商之一.酒庄也是皇室的宠儿,里奇维尤起泡酒曾供于多国国宴上,以及女王80岁的生日庆典和婚姻纪念日庆典活动上.和其他有前景的酒庄一样,里奇维尤酒庄正计划种植更多葡萄品种和建立新的酒厂.
温斯顿酒庄：200多年以来,温斯顿酒庄一直属于戈林家族,一直到2006年皮普戈林的爆发才开始种植葡萄藤.在6公顷的葡萄园里,他们酿造干型、桃红、白中白和黑中白起泡酒,包括无年份和年份两种风格（共计8种葡萄酒）.我只品鉴过他们的干型无年份起泡酒,酒液品质极好并富有层次感,在口中酵母味愉悦.酿酒师是著名的德莫特-萨格鲁,他也拥有自己的品牌一萨格鲁·皮埃尔.
I am convinced that given the right marketing platform, Englishsparkling wine will he its rightful place in the international market.
England has been making commercial wine for some 50-60 years but the wine was a joke as most of them was thin and tart.However. this did not deter the Englishmen from trying. Because ofthe marginal climate. the pioneers focused on sparkling wine made intraditional method using Germanic varieties such as Reichensteiner,Kerner and Huxelrebe. In mid 1990s. English sparkling wine startedwinning awards in international wine competitions and that attractedserious producers in the names of Ridgeview and Nyetimber. Theyplanted only champagne varieties - Chardonnay. Pinot Noir and PinotMeunier to make sparkling wine that rivals Champagne.
The success of Ridgeview and Nyetimber inspired furtherplanting of sparkling wine vineyards in Southern England. Theinvestors were not only retired hobbyists but big boys from the city,farmers who converted their farms to vineyards. and not to mentiontoreigners with deep pockets. Existing wineries also jumped on thebandwagon and replanted vineyards with champagne varieties. Theresult? England and Wales now has some 2.000 ha under vines, withover 60% being Chardonnay, Pinot Noir and Pinot Meunier from 500vineyards. Wine is made in the 133 wineries scattered from Cornwallto Kent.
England was part of the continent millions of years ago and thegeology of the South Downs limestone ridge is in fact an extensionof the Champagne region just 88 miles away. Combined this with thecoolest cool climate and appropriate grape varieties. England. al leastin the south, has the ideal terroir to make excellent fizz. Hing tastedwines from more than 20 wineries, I am convinced that given the rightmarketing platform. English sparkling wine will he its rightful placein the international market. The fact that Pommery and Tattinger aresetting up base in England is a testimony that even the French cannotignore English bubbles.
English wine producers seem to he a fondness of Blanc deBlancs and Rose sparkling wine. Blanc de Blancs from most wineriesare excellent with precise acidity complemented by apple and citruruits witli nuances of brioche and toasts depending on the time onlees, which ranges from 24 months to over five years. Chardonnayadapts very well to the English weather and soil. producing wine withfinesse and elegance. Most Rose sparkling is vibrant yet delicate withsummer red frLiits. again with crisp acidity. Some wineries are alsoexperimenting with Blanc de Noirs and Cuvee Noir (red sparklingwine). Malo-Iactic fermentation, a process that converts the harshgreen apple malic acid to softer, creamier lactic acid in wine, is notgenerally encouraged in order to maintain the steeliness. whicli somewinemakers described it as ´Englisliness ´.
The industry owes its success partly to Plumpton College, theonly institution in tlie UK that offers a hands on wine production coursewhere students tend the vineyards and make their own wine. Mostwinemakers and viticulturists were trained or he taught in Plumpton.Needless to say: Plumpton also has its own wine made from students.lts winery grew from a simple facility in a shed 20 years ago to a state-of-the-art winery where students can do various researches andexperiments.
Despite the recent expansion, vineyard planting in the UK is only6% of that in Champagne´ s. The unpredictable yield (most wineriesdid not produce wine in 2012 at all because of disastrous weather),high labour and material costs mean that English sparkling wine will. atleast for a while, remain an artisan product with a matching price (retailprice between GBP25 and 75 tor limited release). Hing said that, themajority of the wine at the moment is being sold in Britain that may notbe able to absorb all the future production. Wineries with vision realisethis and they are looking at overseas markets in order to sustain theindustry. Apparently, the US is the most promising because Americansjust like everything English (think Meghan Markle and Prince Harry)！Asia, especially Hong Kong, is another market that wineries arepondering. For importers looking for a niche product to complementtheir portfolios, here are a few suggestions. All of them make award-winning wines and are committed to raise the bar of the English wineindustry even further.
Bluebell Vineyard Estates: A pig farm turned vineyard ownedby a Singaporean couple in East Sussex. Winemaker Kevin Sutherlandexperimented with part barrel fermented/ageing base wine for theBlanc de Blancs with impressive results.
Bolney Wine Estate: Founded in 1972, Bolney is one of theoldest wine estates in England making a range ot still and sparklingwines in all colours. The Pinot Gris and Pinot Noir are outstandingwhile Blanc de Blancs 2013 was served in British Airways First Class.They he outgrown their second winery built in 2006 and are planninga new one. Sam Linter, the second generation and winemaker, hascreative ideas in moving forward, such as the production of hand-cratted Foxhole Gin. Other ideas are in the pipeline.
Chapel Down: The biggest winery in the UK producing justunder 20% of English wine with a few out-of-the-box creations, suchas the Chardonnay Albarino with a nice soury palate, an OrangeBacchus fermented on skin and aged in barrels: and the just releasedgrape based vodka and gin. Their wines are ailable at Victoria Winesin Hong Kong.
Court Garden: A tather and son team who diversified intovinegrowing from sheep farming in 2005 because of foot and mouthdisease. Originally intended to sell grapes to other wineries, they decidedto develop their own brand, making both sparkling and still wine.
Gusbourne Estate: Owner Andrew Weeber, a retired SouthAfrican surgeon, has big plan. They just built a new visitor centre andare planning to increase production. The flagship Blanc de Blancs hasa minimum of 36 months on lees and the Pinot Noir is delicate with ripe red fruits and a hint of pepper. Their wines are ailable at BB&R inHong Kong.
Hattingley Valley Wines: Another farm (cereal crops) turnedvineyard, and also a project of retired lawyer Simon Robinson,Hattingley Valley makes excellent sparkling wine in a tairly oxidativemanner and with a high proportion of base wine fermented in oldbarrels, thus adding complexity and depth to the wine. WinemakerEmma Rice, who was voted UK Winemaker of the Year in both 2014and 2016, is also making use of by-products to make experimentalwine including Entice dessert wine and Aqua Vitae. There is also a brandy, currently in English oak barrels, waiting to be released .
Hush Heath Estate: Owner Richard Balfour-Lynn is dedicated toproduce a world-class Rose sparkling wine therefore tor seven years(2004-2010), the estate only produced one wine - Balfour Rose Brut.Now they are producing all kinds of sparkling wine, still wine and alsoa white and rose apple cider where the secondary fermentation tookplace in bottle, just like their sparkling wine. When I was there, theywere in the middle of expansion including new planting and a newwinery.
Ridgeview Wine Estate: Founded in 1995, Ridgeview was onot the pioneers dedicated to produce sparkling wine and is probablyone of the most well-known English sparkling wine producers in theinternational arena. Also a fourite of the Royal Family, Ridgeviewsparking wine had been served at state banquet to Barrack Obama andXi Jinping, as well as the celebrations of the Oueen´ s 80th birthdayand her Diamond Jubilee. Like other wineries with positive outlook, Ridgeview is planning more plantings and a new winery.
Wiston Estate: The estate has been owned by the Goring familytor more then 200 years but it was only until 2006 that vines wereplanted because ot the passion of Pip Goring, wife of Harry Goringoriginated from Cape Town. Out of the 6 ha vineyard, they make Brut,Rose, Blanc de Blancs and Blanc de Noirs in both non vintage andvintage style (8 wines in total). I only tried their Brut NV and it wasgorgeous with depth and a nice marmite palate. The winemaker isreputable Dermot Sugrue who also has his own brand Sugrue Pierre.
上文结论：此文是关于英国方面的大学硕士和本科毕业论文以及起泡酒和英国和起泡相关英国论文开题报告范文和职称论文写作参考文献资料.
戴安娜王妃逝世20周年：狗仔队给英国王室带来了什么？
李彬20年前的8月31日,英国威尔士王妃戴安娜在巴黎车祸去世,享年36岁 在20周年纪念日的这天,民众自发来到戴妃故居伦敦肯辛顿官,在门外摆放鲜花、粘贴戴安娜画像,悼念这位昔日王妃 国家地理频道推出了.
起泡酒滞后未来将迎来快速
知名国际葡萄酒市场研究与咨询公司酒智（Wine Intelligence）对线上1000位中国中高产阶层起泡酒饮用者进行了调查,形成了2018中国起泡葡萄酒市场报告 报告认为,随着中国进口商和经销商不.
做菜时加酒提香，你做对了吗？
随着人民生活水平的提高和食品工业的迅速发展,调味品的生产和市场出现了空前的繁荣和兴旺,料酒作为专门用于烹饪调味的酒,在民间应用广泛 可是,炒菜时如何加酒,你知道吗生活中, 很多家庭做肉菜时喜欢加点酒,.
小龙虾佐酒敞开吃？当心哈夫病
美味的小龙虾又闯祸！记者从中山大学孙逸仙纪念医院急诊科获悉,该院近日接诊一位20多岁的女性,就诊时周身酸痛乏力,小便呈酱油样,被诊断为“横纹肌溶解综合征” 经医生询问才发现,她.