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Learn the primary methods used for sparkling wine production including the traditional Champagne method and the tank method (used for Prosecco). 　起泡酒的生产方法主要包括传统的香槟法和罐法(用于Prosecco)。  Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink!  The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles.  Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine.  Take a look at the major sparkling wine production methods and which wines are made with each technique. 　起泡酒可能是世界上酿酒技术最复杂的葡萄酒!因为它需要两次发酵,第一次发酵产生酒精，第二次发酵产生气泡。自从起泡酒首次引入(从1500年代中期),几个流程一直在不断发展，每个结果都形成了一个独特的起泡酒。

How Sparkling Wine is Made 起泡酒是怎样制成的:

There are 6 major methods by which sparkling wines are produced, each resulting in a different carbonation level and, ultimately, a different style of bubbly!  We’ll discuss all the styles, but the two worth paying attention to the most are Traditional Method (used for Champagne, etc) and Tank Method (used for Prosecco, etc).
主要有6起泡葡萄酒生产方法,导致不同碳化程度,最终,产生不同风格的泡沫!我们将讨论所有的风格,但值得关注的两个最传统的方法(用于香槟等)和灌方法(用于Prosecco等)。
                              •Traditional Method •传统方法

•Tank Method •坦克方法

•Transfer Method •传输方法

•Ancestral Method •祖传的方法

•Continuous Method •连续方法

a.k.a. Russian Method 就是俄罗斯的方法。Examples: Lancers 例子:枪骑兵。Bottle Pressure: 4–5 atmospheres (ATM) or 60–75 psi 瓶压力:4 - 5个大气压(ATM)或60 - 75 psi。

     The Russians may have it with the strangest sparkling wine production method yet!  The process gets the name from a continual addition of yeast into pressurized tanks thereby making it possible to increase the total pressure to 5 atmospheres (or as much as most Champagne).  Wines are then moved into another tank with yeast enrichments (sometimes wood shavings) which the dead yeast bits attach to and float around in the wine.  This gives the wines a similar-tasting autolytic character to the traditional method.  Finally, the wines move into the last set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.   俄国人可能用最奇怪的起泡酒生产方法呢!持续的流程的名称添加酵母到加压坦克从而使总压强增加5 atm(或大多数香槟一样)。葡萄酒然后进入另一个罐用酵母充实(有时木屑)死酵母位附加和浮动在葡萄酒。这给葡萄酒一结束自溶的角色的传统方法。最后,葡萄酒进入最后的加压,酵母和充实的定居地,离开酒相对清晰。All in all, the process takes about a month.  At the moment, there aren’t many producers who use the continual method save for a couple of large companies in Germany and Portugal (and Russia).
总而言之,这个过程大约需要一个月。目前,并没有很多生产商使用持续的方法，除了几个德国，葡萄牙和俄罗斯的大公司。

•Carbonation •碳化

Carbonation 碳酸化作用。a.k.a. Gas Injection, Industrial Method 注气工业的方法。Examples: NewAge 例子:新时代Bottle Pressure: 3 atmospheres (ATM) 45 psi
瓶压力:3个大气压(ATM)45 psi。    The carbonation method simply takes a still wine and carbonates in a pressurized tank.  While it’s possible that this method has benefits, at the moment the only carbonated wines are lower quality bulk wines.  Still, if you’ve ever drank New Age on the rocks, while sitting outside in the sun, you might feel it was quite alright after all (BTW, New Age is a carbonated sweet white wine blend of Torrontés and Sauvignon Blanc).
碳化方法仅仅需要仍然在密封罐酒和碳酸盐。虽然这个方法可能有好处,目前唯一的碳酸葡萄酒散装葡萄酒质量较低。然而,如果你曾经在阳光下坐在外面的石头上，喝过New Age,你可能会觉得很好。(New Age是一个碳酸甜白葡萄酒混合Torrontes和白苏维浓)。

• Under Pressure 在压力下
  

Sparkling wines have different pressure levels which affect our perception of their taste.  The higher the pressure, the more fine the bubbles.  Here are some accepted terms for sparkling wine in terms of bubble pressure:
起泡酒有不同的压力水平,会影响口感。压力越高,泡沫越好。这里有一些接受条款起泡葡萄酒的泡沫压力:
•Beady: a wine bottled with <1 additional atmosphere of pressure (14.7 psi).  Bubbles appear on the sides of the bottle (or glass) when the wine is opened.
•起泡的:葡萄酒瓶装< 1额外的大气压力(14.7 psi)。泡沫出现的瓶酒打开时(或玻璃)。
•Semi-Sparkling: (a.k.a. Frizzante, Spritzig, Pétillant, Pearl) a wine with 1–2.5 atmospheres (14.7–37 psi) of pressure that is slightly sparkling.
•Semi-Sparkling:(也称为Frizzante、Spritzig Petillant,珍珠)葡萄酒与1 - 2.5大气压的压力(14.7 -37 psi)轻微起泡。
•Sparkling: (a.k.a. Mousseux, Crémant, Espumoso, Sekt, Spumante) The EU has deemed that bubbly wines with 3 or more atmospheres can be labeled as sparkling.
•:闪闪发光(或称Mousseux、Cremant Espumoso,香槟酒,Spumante)欧盟认为起泡葡萄酒使用3种或3种以上的大气可以被贴上闪闪发光。