Winemaking with an open-top ferment

开顶发酵罐进行葡萄酒酿造并不适合没有经验的酿酒师。由于涉及更多风险，如果您没有良好的感觉或信心，您将不知道如何在正确的时间对葡萄酒做出最佳反应。<br>在发酵的早期阶段，在敞口容器中发酵可能是有益的-因为您会接触氧气，这有助于酵母菌形成大量菌群。同样也没有阻止发酵过程中产生的热量逸出的措施。由于盖子可以帮助捕获热量，从而导致发酵温度过高，使葡萄酒变得疲惫。<br>正如我提到的那样，这不是针对没有经验的酿酒师，因为如果没有盖子和气闸的保护，您还可能会吸收过多的氧气或微生物，可能会破坏您的葡萄酒。开放式发酵之所以起作用，是因为在酒精发酵过程中酵母产生的二氧化碳充当了葡萄酒的毯子。只要发酵罐周围的空气仍然静止并且有足够的二氧化碳产生，您就可以不加盖发酵。有经验的酿酒师将能够识别出何时二氧化碳的排放量减少，并在葡萄酒易变质之前将其封盖。<br>您可以使用无菌的织物布，它具有柔软的屏障，可以帮助防止移动的空气吹走所有的二氧化碳。发酵罐应仅在“初次”发酵阶段（即大约70％的葡萄糖被发酵时）打开。<br>同样，通过使用开顶式发酵罐，您可以更好地控制发酵温度和速度。在红葡萄发酵期间，低温下的包裹会增加香气和新鲜度，高温下的包裹会增加葡萄酒的深度。同样，通过在不同大小的罐中发酵，不同容量，瓶盖厚度不同和温度不同的发酵，您也可以得到不同的风味特征和葡萄酒质地。结果是为酿酒师提供了更多的混合选项。<br>小号

Winemaking with an open-top fermenter is not for an inexperienced winemaker. As there are a few more risks involved, and if you don’t have a good feel or confidence, you will not know how to best respond to your parcel of wine at the right times during the process for the best results.<br>Fermenting in an open-top container can be beneficial during the early stages of fermentation - as you get oxygen exposure which helps the yeast build up a strong population. Also there is nothing keeping the heat generated during fermentation from escaping. As lids can help trap heat resulting in a fermentation temperature far too hot, making for a tired wine.<br>As I mentioned this is not for an inexperienced winemaker - as you are also at risk of picking up too much oxygen or micro-organisms that could spoil your wine, when not protected by a lid and airlock. Open fermentations work because of the carbon dioxide produced by the yeast during alcoholic fermentation acts as a blanket over the wine. As long as the air around the fermenter is still and there is enough CO2 being produced you can ferment without a lid. Experienced winemaker will be able to identify when the production of CO2 is diminishing and to cover, seal the wine up before it is susceptible to spoiling.<br>You can use a sterile fabric-cloth, which gives a soft barrier that can help prevent moving air from blowing all the carbon dioxide away. A fermenter should only be open during the ‘primary’ fermentation stage - which is when approximately 70% of the grape sugars are fermented.<br>Also by using open-top fermenters you can have better control of the temperature and speed of fermentation. During fermentation of red grapes, parcels at lower-temperature can add aromatics and freshness, higher-temperature can add depth to the wine. Also by fermenting in different size tanks, different volumes with varied thickness of the cap and different temperatures, you have different flavours profiles and wine textures. The result is a broader range of blending options at the end for the winemaker.<br>S

开放式发酵罐酿酒不适合没有经验的酿酒师。因为还有更多的风险，如果你没有一个好的感觉或信心，你将不知道如何最好地回应您的包裹葡萄酒在正确的时间，在过程中，以最佳的结果。<br>在发酵的早期阶段，在一个敞口的容器中发酵是有益的，因为氧气的暴露有助于酵母建立一个强大的种群。也没有什么能阻止发酵过程中产生的热量逸出。因为盖子可以帮助捕捉热量，导致发酵温度太高，使酒变得很累。<br>正如我所提到的，这并不是一个没有经验的酿酒师所能做到的，因为如果没有盖子和气闸的保护，你也有可能摄入过多的氧气或微生物，从而破坏你的葡萄酒。开放式发酵是因为在酒精发酵过程中酵母产生的二氧化碳在葡萄酒上起着覆盖作用。只要发酵罐周围的空气是静止的，并且有足够的二氧化碳产生，你就可以不用盖子发酵。经验丰富的酿酒师将能够识别出二氧化碳的产量何时减少，并在葡萄酒容易变质之前将其覆盖、密封。<br>你可以使用一种无菌的织物布，它提供了一个柔软的屏障，可以帮助防止移动的空气吹走所有的二氧化碳。发酵罐只能在“初级”发酵阶段打开，即大约70%的葡萄糖被发酵。<br>同样，通过使用开放式发酵罐，您可以更好地控制发酵的温度和速度。在红葡萄发酵过程中，较低的温度可以增加果香和新鲜度，较高的温度可以增加酒的深度。同样，通过在不同大小的罐中发酵，不同的容量，不同的瓶盖厚度和不同的温度，你有不同的风味轮廓和葡萄酒质地。结果，酿酒师在最后的混合选择范围更广。<br>S公司<br>