关于葡萄酒的外文文献资料怎么写

葡萄酒庄？你要哪国的

1、一般说来，在古代中国,葡萄酒并不是主要的酒类品种,但在一些地区，如在现在的新疆所在地，葡萄酒则基本上是主要的酒类品种。有关资料可参考"葡萄和葡萄酒传入我国的考证"（见张玉忠论文，《水的外形，火的性格--中国酒文化研究文集》，广东人民出版社，1987年）。在一些历史时期，如元朝，葡萄酒也曾大力普及过。历代文献中对葡萄酒的记载仍是较为丰富的。2、 东汉时，葡萄酒仍非常珍贵，据《太平御览》卷972引《续汉书》云：扶风孟佗以葡萄酒一斗遗张让，即以为凉州剌史。足以证明当时葡萄酒的稀罕。 3、汉代虽然曾引入了葡萄及葡萄酒生产技术，但却未使之传播开来。汉代之后，中原地区大概就不再种植葡萄。一些边远地区时常以贡酒的方式向后来的历代皇室进贡葡萄酒。唐代时，中原地区对葡萄酒已是一无所知了。

描述红白酒的香味及口感多用的词及解释（包括多用来描述某一国家的酒的词语），倾向于品酒Aromas and Flavors:Almond – usually Italian, especially Soave and VApple – many dry white wines, sweet Loires, and, when particularly aromatic, maybe German RApricot – Condrieu, and good sweet Loires, eg Coteaux du Layon and VAsparagus – Sauvignon Blanc, eg Sancerre, New Zealand Sauvignon, California Fumé BBanana – young, inexpensive whites, and BBiscuit – ChampagneBlackcurrant – Cabernet Sauvignon, including claret, and less pronounced in Merlot and Cabernet FBread (fresh baked, yeasty) – CBrioche – ChampagneBubblegum – Beaujolais NButter – Chardonnay, including white BCabbage – mature burgundy, both red and Cat’s pee – Sauvignon Blanc from France and Muller-TCedar or cigar box – claret and other Cabernet SCherry – Burgundy, Beaujolais and a lot of Italian Chocolate – many medium- and full-bodied reds (New World and Old), claret, and BClove – young Cabernet SCoffee (fresh ground) – reds: usually top quality and fairly Currant Leaf – Sauvignon BEucalyptus – New World Cabernet, some claret, some SFlint and Wet stones – Pouilly-Fumé, CFloral – German RGame – northern Rhone (Hermitage), Shiraz, mature red BGasoline or Kerosene – a good sign in mature Riesling, especially German and some AGooseberry – Sauvignon Blanc, especially Loire and New ZGrape – MGrapefruit – Scheurebe grape (English and German wines)Grass – Sauvignon BGreen Pepper – Cabernet Sauvignon and Cabernet Franc, eg Chinon and BHoney – lots of sweet wines, especially botrytis-affected ones; also mature dry whites including BLanolin – SLeather – Syrah/SLemon – many young Lime – Australian RLiquorices – many reds, especially young, tannic, full-bodied Lychee – GMarzipan – sweet white Loires, eg Coteaux du Layon, Quarts de Chaume, BMelon – New World CMint – Cabernet Sauvignon, especially New World, and Coonawarra SNivea or Pond’s Cold Cream – GNut (hazelnut or walnut) – white Burgundy, Champagne, and other COak – any wine, red or white, that has been fermented and/or aged in oak (or has been aged with oak chips)Olive – Cabernet Sauvignon and Cabernet FOrange – many sweet whites, including Peach – many whites, including New World Chardonnays and sweet Pear/pear-drop – many young whites, especially inexpensive ones for drinking young, also Beaujolais NPepper (fresh ground) – red southern Rhones, eg Chateauneauf-du-Pape and Cotes du Rhone, and also Austrian Gruner VPlum – a less pronounced fruit smell in many red Potato peelings – Cabernet Franc in Chinon, Bourgueil, and Saumur CRaisins – sweet fortified Raspberry – red Rhones, red Burgundy, and New World Pinot Noir, Beaujolais, and red Loires in good Rose – Dry Alsace Muscat, Gewurztraminer and some red BSalt – Manzanilla Smoke – full-bodied reds, especially Syrah; Pouilly-Fumé and Alsace Tokay-Pinot GSpice – many reds, especially Rhones; Alsace whites and any wine that has been oak aged, especially in American Strawberry – Beaujolais, red Burgundy and RTar – Barolo especially, but also northern RToast – any wine that has been in new oak barrels, but especially Chardonnay; also mature, unoaked Champagne (especially Blanc des Blancs) and Australian STobacco – many reds, but especially Vanilla – wine that’s been in new French or American oak barrels, eg RWool (wet) – white B这是做酒店的朋友给的他们单位的培训材料。觉得不错及时采纳哈~

书店里有卖相关书籍的

查到两篇,如果需要发邮件到我邮箱,,我把全文发给你[1] Kitagawa, S, et , Effect of soy peptide on brewing Journal of Bioscience and BioEngineering, 105(4): 360-[2] Wolf-Hall, C, Mold and mycotoxin problems encountered during malting and International Journal of Food Microbiology, 119(1-2): 89-