中国葡萄酒概述

Contents Introduction Part One All Aspects of Wine in China Chapter 1 The History of Chinese Wine 1.1 Origin and Spread of Wine 1.2 Early Wine Culture in China 1.3 The Development of Vitis vinifera Varieties in China 1.4 China, the Ancient World of Wine References Chapter 2 Climate of Chinese Wine Regions 2.1 Global Distribution of Vines 2.2 The Main Natural Factors Affecting Viticulture 2.3 Distribution and Climate Zoning of Grape-Producing Areas in China 2.4 Overview of the Characteristics of Each Zone References Chapter 3 Main Wine Grape Varieties Cultivated in China 3.1 Grape Species, Varieties, and Rootstocks 3.2 The Impact of Varieties on Wine Quality 3.3 Key Red Wine Varieties Cultivated in China 3.4 Key White-Wine Varieties References Chapter 4 Vineyard Management 4.1 Establishing a Vineyard 4.2 Viticulture Mode 4.3 Vine Burial for Protection against the Winter Chill 4.4 Rational Protection of the Vineyard 4.5 Harvesting 4.6 Development Mode of Vineyard References Chapter 5 Winemaking 5.1 Maceration: Vinification of Red Wine 5.2 Direct Pressing: Vinification of White Wine 5.3 Fermentation 5.4 Wine Stabilization and Maturation 5.5 Packaging References Chapter 6 Wine Tasting 6.1 Good Conditions 6.2 Wine Sample 6.3 Four Steps of Tasting References Chapter 7 Wine with Food 7.1 Wine and Food Interaction 7.2 Application of the Flavor Interactions 7.3 Examples of Wine and Food Pairing 7.4 How to Pair Chinese Food with Wine References Chapter 8 Wine Storage and Service 8.1 Wine Storage 8.2 Wine Service