Notice the phrase ‘intervention’ in

请注意，自然发酵过程中的“干预”一词应尽量减少。没有发酵就没有葡萄酒，当糖通过微生物转化为酒精和二氧化碳时，就会发生发酵。酵母。<br><br>许多酿酒师（以及啤酒酿造者和其他工匠）将使用选择的培养酵母菌株为其产品接种产品，这些菌株可提供特别理想且始终如一的品质。这是一个非常普遍的过程，世界上许多葡萄酒都有酿酒师认为合适的接种方法。<br><br>但是，严格来说，接种并不是完全必要的。实际上，如果将水果留给自己的设备（例如掉落在地上的葡萄），它通常可以与野生酵母（以及提供酵母喜欢的酸的细菌）结合在一起并进行转化。甚至还有关于野生动物食用天然发酵水果并表现出中毒迹象的故事。<br><br>野生酵母（也称为本地，本地，天然或环境酵母）会搭在葡萄的地窖中，或者紧紧抓住地窖和葡萄园的设备，然后将它们的饥饿感带入大桶。野生酵母负责自发发酵，因为它存在于葡萄汁中或必须存在，并且当它存在时就起作用。

Notice the phrase ‘intervention’ in the naturally occurring fermentation process is kept to a minimum. There's no wine without fermentation, which occurs when sugar converts to alcohol and carbon dioxide through the aid of microorganisms. Yeasts.<br><br>Many winemakers (and brewers and other artisans) will inoculate their product with a chosen strain of cultured yeast that offers particularly desirable and consistent qualities. This is a highly common process and many of the wines in the world have some sort of inoculation, as deemed appropriate by the winemaker.<br><br>But, strictly speaking, inoculation isn't entirely necessary. In fact, if fruit were left to its own devices — say, grapes that have fallen to the ground — it can often partner up with wild yeast (and bacteria, which provide acids that yeasts love) and be transformed. There are even stories of wild animals eating naturally fermented fruit and showing signs of intoxication.<br><br>Wild yeasts (also called native, indigenous, natural or ambient) hitch into the cellar on the grapes, or cling to cellar and vineyard equipment and follow their hunger to the vats. Wild yeast is responsible for spontaneous fermentation because it is present in the grape juice or must and while it's there, it does its thing.

请注意，在自然发生的发酵过程中，“干预”一词保持在最低限度。没有发酵就没有葡萄酒，发酵是在糖通过微生物转化为酒精和二氧化碳的过程中发生的。酵母。<br>许多酿酒师（以及酿酒师和其他工匠）会将他们的产品接种到一种精选的培养酵母菌株中，该菌株提供特别理想和一致的品质。这是一个非常普遍的过程，世界上许多葡萄酒都有某种接种，被酿酒师认为是适当的。<br>但是，严格地说，接种并不完全必要。事实上，如果把水果留给它自己的设备——比如说，掉在地上的葡萄——它通常可以与野生酵母（和细菌，它们提供酵母喜欢的酸）合作并被转化。甚至有野生动物吃自然发酵的水果并表现出醉意的故事。<br>野生酵母（也被称为本地的，本地的，自然的或周围的）挂在葡萄的地窖里，或依附在地窖和葡萄园的设备上，跟着它们的饥饿来到大桶里。野生酵母是自然发酵的原因，因为它存在于葡萄汁中，或者必须存在于葡萄汁中，而当它存在时，它会做它自己的事情。