《品鉴红酒》中存在的几个误区

Some mistakes in tasting wine

随着红酒消费热,介绍红酒、品鉴红酒的著作也越来越多,为提升消费者的品酒和鉴赏能力起到了很好的作用。但研究发现,许多关于品鉴红酒和葡萄酒酿造的著作中存在一些片面的、错误的内容或观点。以《品鉴红酒》一书为例,指出了该书在介绍葡萄酒中的糖、酸、营养素、铁以及橡木桶陈酿等方面存在的误区,并提出自己的看法。同时,从这些方面反映出培养葡萄酒专业人才的必要性。

As red wine consumption in China is getting hotter,, more and more books describing tasting wine appear, which play an important role in enhancing the consumers wine tasting and appreciation. However, there are some one-sided error content or views in many wine books. Taking the book of Tasting Wine as example, this article points out some mistakes in sugars, acids, nutrients, iron and oak barrel aging, and put forward my own views. At the same time, this situation reflects the necessity of cultivating wine professionals.