星期二, 九月 30, 2008

在烟台品德国雷司令葡萄酒

9月24日晚应朋友之邀,我在位于烟台市朝阳街的“佳酿酒窖”参加了一次晚宴,一款来自德国施密特世家的雷司令葡萄酒——弗尔拉德宫雷司令白葡萄酒给我留下了深刻印象,据主人介绍此款雷司令白葡萄酒在9月23日举行的第二届烟台葡萄酒质量大赛上获得了三等奖。

我对这款雷司令葡萄酒的评价是色泽清亮,香气宜人、爽口、优雅。坐在我旁边的杨经理对这款雷司令酒是赞不绝口,而且在晚宴结束时特地将这款雷司令葡萄酒的瓶子带回家去留作纪念。

在这次晚宴上不仅品尝到了许多美酒,而且结识了许多朋友,尤其高兴的是在晚宴上认识了来自东北牡丹江的杨经理,他是一位从事葡萄酒包装材料生产加工的专业人士,公司主要的产品是工艺橡木桶。

也许是一种缘分吧,没有想到杨经理竟和我是同年同月出生,只是他比我大了17天,真是一种巧合,我们私下约定再在牡丹江相聚。

很荣幸在这次晚宴上我还结识了来自上海的品酒专家沈先生及来自北京的葡萄酒经销商霍女士,沈先生担任了本届烟台葡萄酒质量大赛的评委,目前在上海一家公司任职,霍女士则是北京某国际酒业公司的老总,她曾留学法国四年,主攻葡萄酒酿造专业,目前她的公司在北京有两家葡萄酒俱乐部,她本人很喜欢西班牙葡萄酒。据报道,霍女士将在北京朝阳门的博宫建造一个大型酒窖。

另外还有幸在这次晚宴上认识了前OIV主席罗伯特先生,他目前是烟台市的荣誉市民和特邀顾问,也是张裕公司北京爱菲堡酒庄的形象大使。

据悉,我的前同事已经调回了烟台总公司。

资料:弗尔拉德宫雷司令白葡萄酒(Schloss Vollrads Kabinett)。1814年歌德就写文字赞叹过弗尔拉德宫(Schloss Vollrads),中文翻译使用“宫”而不用酒庄也是为了对其历史的敬畏吧。

雷司令(Riesling)在德国是表现的最出色的,而弗尔拉德宫的雷司令则以历史悠久,品质优秀闻名于世。值得一提的是弗尔拉德宫的葡萄酒塞采用独特的玻璃塞(Vino-Lok),它具备了软木塞的特点,是一种可重复盖回酒瓶的玻璃塞,不仅减少了软木塞造成的腐坏污染,而且还消除了软木塞碎屑,一次喝不完可以把瓶塞再推进去,不管摇晃还是斜放都不会溅出来,而且外观精美,独特。

  产品描述:

  年份:2006,

  酒精度:9.5%(v/v),

  葡萄品种:100%雷司令(Riesling),

  产区:莱茵高地区

  在诱人的果香中能清晰地感受到丰富的矿物风味。续饮,则能闻到浓郁的桃香,以及宛若新鲜亚麻晒干后所发散的诱人气味。余味悠长,给人无穷的想象空间。

  零售价:458.00/瓶

用软木塞创作的侍酒师



星期日, 九月 28, 2008

图片新闻:吴剑心高价买下1982拉菲葡萄酒(原)



在近日于美国芝加哥市Tru餐馆里举行的一场葡萄酒拍卖会上,来自北京青萍会馆的吴剑心以54970美元(每瓶4580美元)的高价买走一件1982产的法国拉菲酒庄葡萄酒,创一项葡萄酒拍卖新世界记录。

星期五, 九月 26, 2008

在葡萄园里成长起来的艺术(原)

该视频选自美国电视节目《走进酒乡》。

获奖电影人创作拍摄葡萄酒短电影(原)



加州纳帕谷电影人布雷特·莱曼近日创作拍摄出一系列引人注目的葡萄酒短电影,有关整个短电影系列的预告片目前可以从wilsondanielsfilms网站上在线观看,每部电影将在以后的六个星期内首次在线放映,开始的时间是2008年10月2日,首部放映的影片是《托卡依的复兴》,除了可以在wilsondanielsfilms、YouTube(Wilson Daniels频道)、Facebook(Wilson Daniels首页)以及Vimeo网站上在线浏览以外,所有电影还将能够下载到iPods观看。

布雷特·莱曼曾在2006年拍摄记录片《压榨》,该片在2008年于法国奥德省格瑞萨市举行的第十五届Oenovideo国际葡萄与葡萄酒电影节上获得最佳短电影奖,他本人于九月十号去到法国巴黎卢森堡公园卢森堡宫参加了颁奖仪式。

星期一, 九月 22, 2008

Web 2.0 Expo NY: Gary Vaynerchuk had a lecture

Web 2.0 Expo NY: Gary Vaynerchuk (Wine Library), Building Personal Brand Within the Social Media Landscape.

星期六, 九月 20, 2008

Dispatches: What's in Your Wine?: Do It Yourself(video)



Dispatches: What's in Your Wine?: Do It Yourself.

葡萄酒成分在标签上的标注问题在欧盟引发讨论

近日英国《每日电讯报》发表了一篇文章,招致了国际葡萄酒界人士的强烈不满和批评。该文说据一项调查显示,葡萄酒生产者们正在使用人造添加剂来包装他们的葡萄酒瓶,从而将葡萄酒变为了“酒精可乐”。

有关如何在葡萄酒标签上标注成分的问题在美国已经有了详尽地论述,显然此篇文章的发表表明目前在欧盟内部也正在讨论这一问题。

此问题应该属于标签立法管理问题,让我们密切关注欧盟内部对这一问题的讨论。

附上《每日电讯报》的原文:

http://www.telegraph.co.uk/news/2961856/Wine-makers-pack-bottles-with-artificial-additives.html

参考阅读:
1、美国葡萄酒、蒸馏酒等主要食物过敏原标签标准的TBT通报
http://www.fsi.gov.cn/news.view.jsp?sort=370&id=380

2、加州一酒庄使用“外延文本”标签(原)

美国加州索诺玛克莱恩(Cline )酒庄目前正开始在其葡萄酒瓶上贴用“外延文本”标签。由于美国烟酒税收与贸易管理局(TTB)正在考虑是否需要在葡萄酒标签上提供营养信息,所以克莱恩酒庄采用“外延文本”标签的做法也许已经为该空间缺乏问题找到了一个解决办法。这种“外延文本”标签是一种新的多面板背标,消费者可以将它打开、阅读并再次封上。

据克莱恩酒庄市场营销经理Charene Beltramo解释说“这种多元素标签含有三个额外的面板,它能够让人们分享我们品牌的具体化信息--我们酒庄的历史、葡萄园、葡萄酒和种植管理措施。”尽管克莱恩酒庄使用这一可折叠打开的标签仅仅是为了营销文本的宣传,但是它或许也可以结合另外的监管信息来使用,比如“营养事实”图表。生产这种“外延文本”标签的厂商是位于美国威斯康星州的WS包装公司,该公司除了给克莱恩酒庄生产制造这种EasyTab"标签以外,还给非葡萄酒企业如Kenra护发用品公司生产制造这一多用途标签。

3、欧盟出台葡萄酒标签新规定

据《国际商报》报道,近日,欧盟对葡萄酒的标签作出新的规定,并将从2003年1月1日起实施。按此规定,葡萄酒的标签上除了须标明酒精含量、批号或装货者的名字外,还要有酿造方法、传统概念、产地标志或年份等等。所谓的“传统概念”就是产地特殊的地理环境和产品的特殊性。  欧盟解释制订上述规定是为了保护消费者的利益、增加透明度、有利于公平竞争。  但由于我国的葡萄酒尚处于在欧洲开辟市场的阶段,此规定会带来一定的负面影响,因为“规定”对欧盟内部生产的葡萄酒,特别是有一定知名度的产品另有规定,如允许用“Vintage”代表甜葡萄酒(其他厂商则要以此为标准);允许德国使用扁圆形酒瓶、法国阿尔萨斯葡萄酒使用长笛形酒瓶等等(其他国家或企业不能效仿)。欧盟表示,制订新的规定是符合世贸组织关于知识产权的有关规定。(20020514)

星期四, 九月 18, 2008

明天又要起个早

明天又要起个大早,因为时差的原因,美国东部时间9月18号晚七点举行的第三期推特现场品酒会将在北京时间19号早上六点左右开始,为了体验不同网络品酒形式的感受,只好早起啦。:)

纽约wine2.0十八号晚七点在纽约举行


因特网新技术与葡萄酒业结合的产物——纽约Wine2.0展览会将于美国东部时间十八号晚七点在纽约市韦伯斯特大夏举行,俺期待着这次纽约Wine2.0展览会能够给世界葡萄酒工业带来一场新的革命!另据消息第三期推特网上现场品酒会也将同时举行。

波尔多葡萄酒委员会启动2009“今日波尔多”计划

法国波尔多葡萄酒委员会(CIVB)近日开始了2009“今日波尔多”提名计划,他们将邀请美国葡萄酒进口商及分销商为第四届“今日波尔多”提名100款优质波尔多葡萄酒,这些葡萄酒必须是同一时代的,而且不很贵、人们可以买得起的,零售价格在8美元到35美元之间。这些入选葡萄酒将于2009年3月分别在纽约、波士顿以及迈阿密三个城市公布,并举行贸易品酒会。

美国葡萄酒进口商及分销商将被邀请递交任何来自波尔多的AOC级葡萄酒,价格在8美元至35美元之间,对进口商及分销商递交的提名没有数量限制,而且递交是免费的。然而一旦入选,每一款葡萄酒必须提供24瓶,以作为三个城市的展示之旅。一个独立的、被大家认可的专家评审团将于2008秋季在纽约市通过盲品的方式,选出100款最具代表性的波尔多葡萄酒,并采取多种渠道,比如新闻发布会。网站以及在三个城市举行的品酒会,予以公布。每提名葡萄酒递交的数量为两瓶,截止日期为2008年10月26日。

星期三, 九月 17, 2008

帕克与其前助手对薄公堂说明了什么?



近日从网上获知,“葡萄酒皇帝”罗伯特·帕克将面临着一项诽谤罪的指控,而此案的原告方恰恰就是罗伯特·帕克的前女助手、法国一位资深女记者汉娜·阿格斯蒂尼(Hanna Agostini),据说帕克还专门为此而抵达法国巴黎,并出席了巴黎一家法院举行的法庭辩论会。

在今年的三月份,罗伯特·帕克曾因涉嫌对汉娜·阿格斯蒂尼出版的新书《帕克神话之解析》 (The Anatomy of a Myth)进行了不当的指责而被法国法庭处以2000欧元(2820美元)的罚款。

另外,据说阿格斯蒂尼本人也面临着一项伪造文件罪的指控,此项指控与一宗葡萄酒买卖有关,主要涉及的当事人是阿格斯蒂尼和一位名字叫格林斯Geens的比利时葡萄酒贸易商,但是阿格斯蒂尼却对该项指控予以否认。

自1997年到2005年期间,阿格斯蒂尼一直在为罗伯特·帕克的《葡萄酒倡导者》杂志工作,她是帕克驻法国的负责人,也是帕克多部葡萄酒书籍的主要翻译人。

我们不禁要问,一个为罗伯特·帕克工作长达八年之久的女助手为何要与帕克翻脸,而且发展到对薄公堂呢? 我想当然不能排除他们俩之间在合作上存在有矛盾和冲突,也有其他私人间的恩恩怨怨,但是以我个人之见,这次帕克与阿格斯蒂尼对薄公堂主要有新闻炒作的目的和动机,因为曾有人撰文说是媒体成就了帕克这位消费时代的评酒师,大众传媒对帕克的大肆褒扬,或是吹毛求疵,甚至哪怕是混淆视听的指责,都会变为对他的侧面炒作,让更多的人知道了这个名字,甚至有了崇拜他的机会。因此,我的分析是通过这次诉讼案的炒作这一来可以让世人再次关注起昔日那位主宰葡萄酒销售市场的“葡萄酒皇帝”,二来也借此炒热阿格斯蒂尼的大作《帕克神话之解析》。

不过,如果这次诉讼案果真是一场新闻炒作的话,我想效果未必理想,愿望很可能是要落空的,因为目前无可争辩的事实是属于罗伯特·帕克那个时代已经一去不复返,新的技术手段、新的销售理念、方式以及葡萄酒世界的新星正在影响着世界葡萄酒销售市场的走向,它就好像现如今我们已进入了一个多元文化并存的世界一样。

但不管咋样,罗伯特·帕克毕竟是一位曾经在世界葡萄酒行业里叱诧风云的重要人物,由他独创的葡萄酒百分评级制至今还在影响着人们对葡萄酒的选购,尽管他的打分对人们是否购买葡萄酒已经没有了往日的影响力,但是百分制这个评酒标准还是对消费者产生了相当积极的影响,而且百分评级制至今依然还在被世界各国许多酒评人沿用着。

第三期推特现场品酒会即将举行

第三期推特现场品酒会(Twitter Taste Live #3)将于2008年9月18日晚七点(美国东部时间)举行,本期推特现场品酒会的组织者是Binendswine网站,品尝的葡萄酒来自加州索诺玛的Michel Schlumberger葡萄酒厂。为配合下一步的推特现场品酒会,活动组织方特地在网上创建了一个TTL网络社区,具体的网址是:http://www.twittertastelive.com/

附上有关这期推特现场品酒会的通知:

Bin Ends and TwittertasteLIVE.com are pleased to announce Twitter Taste Live #3 with prominent Sonoma winery Michel Schlumberger. Joining the team from Michel Schlumberger will be our ever growing team of partner bloggers led by September’s co-host Megan from D.C. based Wannabewino.com. For a full list of partners please see below.
September 18th also marks the Wine 2.0 conference and tasting in New York City. We’ll have a team of bloggers “tweeting” live from the event throughout the day, and will be streaming Twitter Taste LIVE from our table beginning at 7pm ET. Live participants in New York will include @binendswine, @1winedude and @saltlinestudio.

For the most up to date information please visit http://www.twittertastelive.com/ and be sure to head to “Who’s Tasting” to add your name to the list!
To RSVP to the event and to leave your Twitter username please Click Here!

About Michel Schlumberger: “Michel-Schlumberger lies off the beaten track in Wine Creek Canyon, a sylvan side pocket of Dry Creek Valley, Sonoma County, California. Each of the wines from our benchland, hillside, and mountain vineyards illustrates the French concept of terroir, or the expression of a specific place. We take pride in the wines produced from this all Estate, organically farmed fruit. Here, tucked away from the mainstream in Healdsburg, you find artisan vineyard work and winemaking at its finest. We hope you enjoy your exploration. ”

星期二, 九月 16, 2008

奥地利人当选葡萄酒大师学院理事会主席(原)


奥地利籍葡萄酒大师(MW)Josef (Pepi) Schuller博士(图片左)近日当选新一届英国葡萄酒大师学院(IMW)理事会主席,任期两年,这是葡萄酒大师学院在其五十五年历史上首次选举非英国人担任该职务。

Josef (Pepi) Schuller博士是奥地利葡萄酒研究院的院长,该学院主要为奥地利。德国、意大利以及瑞士等国提供葡萄酒教育。

英国籍葡萄酒大师、独立的葡萄酒咨询顾问Lynne Sherriff当选为葡萄酒大师学院理事会副主席,其他两位理事会成员分别是来自爱尔兰的葡萄酒教育家、葡萄酒大师Dermot Nolan以及来自英国的葡萄酒与食品作家、葡萄酒大师(自由职业者)Sarah Jane。
英国葡萄酒大师学院成立于1953年,目前共有278位葡萄酒大师,分布于全世界23个国家。

星期一, 九月 15, 2008

终于看到EWBC品酒视频片段

终于从刚认识的西班牙wine blogger Emilo的葡萄酒博客(casavides.com)上看到首届欧洲葡萄酒博客人讨论会(EWBC)的视频片段。在EWBC举行期间我始终未能及时地看到有关会议视频信息,因为虽然会议指定由一家西班牙视频网站作为合作伙伴,但是该网站所发布的会议视频内容我却无法浏览到,尽管网站可以顺利地打开,但是视频老是在不停地缓冲下载。在此谢谢Emilio!

另外顺便说一下,Emilio告诉我说他要在今年的11月份来中国,参加“广州2008广州国际名酒展览会暨第三届世界名酒节”(Interwine China 2008)。该展览会原定于2008年6月3-5日在广州锦汉展览中心举办,后因举办北京奥运会的原因,展览会延期至2008年11月27-29号在广州琶洲(广州国际采购中心展馆首层,广交会琶洲馆二期东侧)隆重举行。Emilio刚刚于今年的6月份在一家名叫La Casa de las Vides的葡萄酒厂(厂址位于西班牙的瓦伦西亚地区,老板是名字分别叫Francisco 和Reme Gandia的兄妹俩)里谋到一个职位,担任了该葡萄酒酒厂的出口部主任。

2008广州国际名酒展览会暨第三届世界名酒节信息:

http://www.wines-info.com/Newshtml/200801/82008012305425466.html

星期五, 九月 12, 2008

由一则有关《神之水滴》新闻想到的


刚刚又从网络媒体上看到有关对日本葡萄酒连环漫画《神之水滴》的报道,据说目前在杂志上连载的《神之水滴》每周吸引了近50万日本读者,出版的合集已售出了数百万套。

漫画主人公神崎雨下每周所品尝的葡萄酒引发读者的购买热潮,这一现象在日本网上葡萄酒市场尤为明显,难怪有媒体把神崎雨比做是“葡萄酒皇帝“——罗伯特·帕克。

记得有许多国内葡萄酒同行曾撰文探讨如何将葡萄酒文化本土化(汉化),目的就是想要找到一种行之有效的方式方法来推动葡萄酒在国内的普及推广以及市场销售。

当然所有任何的努力都必须是建立在中国的国情之上,这个国情既包括经济基础、消费水平,也包括消费习惯等,脱离了这些实际国情去谈如何将葡萄酒本土化或者汉化都是虚的、不现实的。

就拿《神之水滴》热销日本来说,两国之所以能够做到用漫画这一喜闻乐见的绘画形式作载体来推广普及葡萄酒文化,并带动葡萄酒的市场销售,就是因为漫画业在日本国兴旺发达,有着广泛和雄厚的群众基础,此外就是日本大众文化的根基在起作用。设想一下如果将《神之水滴》这一成功推广销售葡萄酒的方式搬到中国来,是否也能引发国内葡萄酒的消费热潮呢?当然首先得有一个前提,那就是经济购买力必须具备,我想或许会产生一定的效果,但未必有日本和韩国那么显著,这就是不同国家的文化差异所致,不过假如在《神之水滴》脚本撰写中融入了中国的文化元素,恐怕所达到的效果就会大大不一样。

另外就是还想借此谈谈大众媒体在宣传推广普及葡萄酒文化方面的作用。很高兴这次对《神之水滴》新闻做报道的媒体是国内极具影响力的网络媒体——新华网,希望在今后有更多的有关葡萄酒文化的新闻和消息在这样的大众媒体上发表。大众媒体参与到葡萄酒文化的宣传上来有助于加快葡萄酒文化在国内的普及和推广,毕竟大众媒体它有着专业媒体所不具有的优越性,即读者多,覆盖面广、影响力大。

再有就是葡萄酒专业媒体在今后新闻消息的采编上也要多增加一些与葡萄酒有关的娱乐性文化内容,以增加文章阅读的趣味性、可读性,否则的话,专业媒体网站也无法做到扩大自己的读者面。增加娱乐性文化内容有助于消除一般读者在阅读上的疲劳性,使大家真正享受到葡萄酒文化所带来的快乐。

星期四, 九月 11, 2008

亚洲有了第一位葡萄酒大师

刚刚从网上获悉,Jeannie Cho Lee顺利地通过了葡萄酒大师资格的全部考试,成为了全亚洲首位拥有葡萄酒大师资格的葡萄酒专业人士。她是目前世界上第277位葡萄酒大师。

Jeannie Cho Lee今年四十岁,是四个孩子的母亲,她的父母是朝鲜人,她目前定居在香港,在Berrt Bros and Rudd葡萄酒公司与香港合办的一家葡萄酒学校里工作,她同时还是一位葡萄酒记者和葡萄酒咨询顾问。

截止到目前为止,全世界共有278位葡萄酒大师,他们分布在23个不同的国家。

星期三, 九月 10, 2008

08路易·王妃国际葡萄酒作家奖揭晓(原)


2008路易·王妃国际葡萄酒作家奖(Louis Roederer International Wine Writers' Awards)近日揭晓,《Decanter》杂志撰稿人、葡萄酒作家Tom Stevenson和Andrew Jefford分获“路易·王妃香槟奖”(Champagne Louis Roederer Award)及“年度国际葡萄酒专题作家奖”(International Wine Feature Writer of the Year),Will Lyons获“年度英国地区葡萄酒作家奖”(the UK Regional Wine Writer of the Year Award),Tom Cannavan(图上,知名网站wine-pages的创办人)获“年度国际在线葡萄酒作家奖”(International Online Writer of the Year),《Decanter》杂志撰稿人Anthony Rose获“年度国际葡萄酒专栏作家奖”(International Wine Columnist of the Year Award),Charles Metcalfe夫妇获“年度国际葡萄酒图书奖”(International Wine Book of the Year)。

星期二, 九月 09, 2008

美消费者获加州菲泽酒庄混合型轿车大奖(原)

美国女子Glenda Cauthon近日获得加州菲泽酒庄颁发的大奖——一辆Toyota Prius牌混合型轿车,Glenda Cauthon是在参加菲泽酒庄举办的“混合型轿车大奖赛”时被选中而获奖的,参加大奖赛的人数为一万人。

“混合型轿车大奖赛”是菲泽酒庄目前正在全美举行的“生态旅行”活动组成部分之一。该活动主要是介绍菲泽酒庄可持续发展葡萄酒业的理念。

星期一, 九月 08, 2008

谈一谈葡萄Esca病





近日从国外网站上看到一条新闻,说今年有关葡萄Esca病发生情况的报道在法国西南部葡萄产区急剧增加,该病害在Bordeaux,、Gascony以及 Charente等地的日益流行正在显现出来。
据该文章介绍说,尽管该病害对葡萄酒的影响已经遍布全世界,但是对这种病害的来源、如何传播以及有可能呈级数增加却知之甚少。
出于从事葡萄病虫害专业的敏感性,我专门去网上查阅了有关的文献报道,对该病害有了一个基本的了解。
葡萄Esca病是由真菌引起的葡萄病害,除了叫葡萄Esca病以外,它还有其它的名称,如葡萄幼树衰退病、黑麻疹病(black measles)、葡萄中风病以及葡萄癌症等,它是一种至少由三种病原真菌引起的真菌性病害。目前已知的病原(无性阶段)有Phaeoacremonium aleophilum、Phaeoacremonium inflatipes、Phaeoacremonium chlamydosporum以及Phaeomoniella chlamydospora 。有性阶段已经发现三种:Togninia minima、T. californica以及T. fraxinopennsylvanica。

这种病害通常发生在8到10年树龄甚至更老的葡萄树上,也会在葡萄幼树上发生,并引起幼树的衰退。
该病害主要侵染葡萄的维管束组织,造成木质部导管变黑和堵塞,症状有轻有重,另外还造成叶片褪绿枯黄、葡萄落叶以及阻碍葡萄生长发育等,有时候在葡萄生长季节中期发病,甚至会导致葡萄树或者葡萄主蔓突然萎蔫和死亡(中风),尤其是在天热的气候条件下。
附国外对该病害的介绍以及原始新闻来源:
一、GrapeMeasles (Esca)
Pathogen: Nine species of fungi in the genus Phaeoacremonium. The perfect stage has been found for three: Togninia minima, T. californica, and T. fraxinopennsylvanica SYMPTOMSAffected leaves display small, chlorotic interveinal areas that enlarge and dry out. Foliage symptoms are frequently called "esca." In red varieties dark red margins surround the dead interveinal areas. Severely affected leaves may drop and canes may dieback from the tips. Symptoms may occur at any time during the growing season but are most prevalent during July and August. On berries, small, round, dark spots, each bordered by a brown-purple ring, may occur. These spots may appear at any time between fruit set and ripening. In severely affected vines the berries often crack and dry on the vine or are subject to spoilage.
COMMENTS ON THE DISEASEMeasles are caused by several species of Togninia, a fungus that produces perithecia on grapevines in old, rotted vascular tissue. Ascospores are released from fall and winter into spring with rainfall; temperatures do not seem to be limiting for spore release. Ascospores reinfect the vine through pruning wounds. Wounds remain susceptible up to 16 weeks after pruning with susceptibilty declining over time. The pathogen enters the current season's vascular tissue and it is believed that symptoms are expressed in the same year that new infections occur. Symptoms are caused by a toxin produced in the vascular tissue and include both leaf striping and fruit spotting. Other symptoms that appear in May are shoot tip dieback and tendril dieback.
Another species of fungus, Phaeomoniella chlamydospora, that causes the disease is closely related to the species of Togninia listed above and is also an endophyte in grapevine. This fungus overwinters as pycnidia in 3-5 year-old pruning wounds and releases pycnidiospores with rainfall from fall through spring. The pathogen also infects the vine through current year pruning wounds and produces symptoms.
With both pathogens, there can occur a 50% reduction in shoot growth.
Early measles leaf symptomsLeaf severely infected with measles fungus. The peculiar berry spotting gives black measles its name
Berries dry up or rot on vines severely infected with measles. Photo by Jack Kelly ClarkSome berries in bunch affected by black measles are cracked and shriveled
MANAGEMENT
Measles is more prevalent in areas with consistently high summer temperatures, such as the Central Valley, and in areas with heavy spring rainfall. Generally, plantings that are 10 years of age or older are affected, although measles has been seen on fruit and foliage on younger vines. Control can be achieved with use of liquid lime sulfur. However, it is important that the product get into the cracks and crevices of the vine because that is where the fungal fruiting bodies reside. Other treatments include use of wax or tree tar to fill the holes on the vine. Though still experimental, there would be no way for the fungus to reinfect the vine if these holes are plugged up.
二、Fatal fungus threatens vines across southwest France
September 4, 2008
Jane Anson in Bordeaux
A fatal fungus that attacks vines is becoming increasingly prevalent across the wine regions of Bordeaux, Gascony and the Charente, it has emerged.
The disease, a fungus called Esca (known more commonly as vine measles, or vine cancer), attacks the woody parts of the vine, eventually killing the entire plant.
Very little is known about its origin, how it spreads, or its likely progression. Although it affects vines all over the world, this year there has been a sharp rise in reported cases of Esca in southwest France.
There are calls for an agricultural emergency to be declared in the area, and demands for state aid to replant the affected vines.
'You can literally see the vines withering before your eyes,' a winemaker in Gascony told a local newspaper. 'We are going to need to pull up and replant vines that are scarcely 15 years old.' Auch, a large town in the area, is due to hold a demonstration on September 15, demanding government assistance.
Winegrowers in Bordeaux, Cognac and Champagne have also reported widespread problems, with some estimating the disease is affecting up to 20% of all vines in France.
Chris Foss, senior wine lecturer at Plumpton agricultural College in the UK, told decanter.com the disease was almost unstoppable.
'The disease can be treated with sodium arsenite, but the product has been banned since 2001 because of public health concerns,' he said. 'All wood diseases are an absolute nightmare because they are so difficult to treat, and they seem to be getting more prevalent.' (注:本文来自Decanter杂志,现题目是作者后改过来的,开始作者因为外行的原因将Esca说成是一种病毒性病害)
读者浏览后的评论:
Chris Foss is correct when he says that sodium arsenite is the only effective chemical defence to Esca. Esca has two forms of attack; Phellinius igniarius and Stereum hirsutum. The first is contamination by basidiospores which causes a necrotising within the woody cell walls and which is then compounded by mycelium which degrade the cellulose and lignin. Infection often occurs when such surfaces are exposed to the air in the form of 搊pen wounds?which are commonly and inevitably caused by pruning or by battering from mechanical harvesters. In the light of a European ban on sodium arsenite the risk can be limited whilst pruning by ensuring that secateurs are thoroughly washed and cleaned at every opportunity and by timing the work so that the vine is just awakening from its overwintering, dormant state. Should pruning take place whilst dormant the spores will over winter in the cut and thus cause infection. However by timing the work so that the sap is rising the vine will weep and so is more likely to expel any contamination. For the same reason pruning in the rain should also be avoided (much to the relief of those working in the vines) as any spores will wash into these wounds and not, as might be thought, simply wash away or dilute the contamination. This then leaves mechanical harvesting which by its nature is a brutal process and causes damage through which such spores can gain entry. The risk of infection is greater at harvest time as the sap is likely to be descending rather than rising. It is perhaps interesting to note that whilst certainly not free from contamination those vineyards which harvest by hand appear to have a lower incidence of infection, especially those run organically. However, presumably because of the lower prices achieved in Charente and Gascony the vast majority of vineyards use mechanical harvesters and those are often first or second generation machines which are much more damaging that the latest models. These actions compound the problem and infection is spread ever wider. Another argument for the hands on, organic approach, maybe? Stephen Eggerton
Yes, esca is hard to stop in the vineyard, particularly if there are wounds that are not protected as soon as they are made. Hot water treatment of dormant cuttings (30 min at 50 degrees)will reduce the titre of the fungi involved and thus reduce the chances of planting a vineyard that has a latent infection. I refer you to papers by Morton, Fourie, Mugnai, Edwards, Pascoe and others. For a review of hot water treatment see my recent paper in Phytopathologia Mediterranea, Waite, H & L.Morton 2007. Hot water treatment, trunk diseases and other critical factors in the production og high-quality grapevine planting material, Phytopathologia Mediterranea, 46, 5-17 Helen Waite There is a good deal of scientific information and research on Esca. A good deal of this research was printed in the scientific journal "Plant Disease". Also, you can speak with Dr. Doug Gubler and his staff at the University of California-Davis as they have done some of this research as well as groups in South Africa.
As a viticulturist and plant pathologist, I manage several large vineyards which have vines with Esca that are over 20 years old and continue to produce both excellent fruit and vineyard designate wine. We deal with the Esca in a variety of ways, the last of which is replanting. They include double pruning, removal of infected vines, arms and cordons as soon as they are identified, switching from spur pruning to cane pruning (less pruning wound surface area) to name a few. In most cases you can identify Esca before it infects the entire vines, unless the original planting material was injected.
Now I admit that as I live and work in Napa, California I am not completely familiar with the situation is southwest france, but the idea that this disease is "unstoppable" sounds a bit like dramatic license. Didn't people way the same thing about powdery mildew, downy mildew, phylloxxera, various viruses, as well as botrytis bunch rot and Eutypa? How could this disease be unstoppable if it has been managed in these vineyards producing high quality fruit for 15-20 years, and most likely longer. This disease has been around for a very, very long time in europe as well as california, south africa and australia.
The internal wood-decay fungi are difficult to treat and deal with, as control is more related to preventing infection in the first place, as opposed to eradication of the disease after infection has occurred. I also know that there is research currently on-going to find and develop fungicidal materials to protect pruning wounds from injection.
I would think a little more research by the authors and editors should have been done in this case. Thank you. Anon
It is interesting (a coincidence?) that this article on Esca appeared on the final day of the 6th conference of the ICGTD (International Council on Grapevine Trunk Diseases) in Florence, Italy.
Contrary to the assertion that "very little is known about its origin, how it spreads...", research is being done on all over the world on this disease and related ones, especially over the past 10 years. There is a wealth of information in the Proceedings of the ICGTD conferences, published in special editions of Phytopathologia Mediterranea. In France, Esca research is spearheaded by Dr. Philippe Larignon (philippe.larignon@itvfrance.com).
Stephen Eggerton is correct about the basidiomycete fungi involved in Esca. However, the initial fungal pathogen, which paves the way for wood-rotting basidiomycetes to infect the vine, is Phaeomoniella chlamydospora. When basidiomycetes are present as well, the disease is called Esca. P. chlamydospora alone, or in combination with some species of Phaeoacremonium, is now termed Petri Disease.
P. chlamydospora is a water-borne fungus which can infect vines through wounds such as from pruning. Through this pathway, it typically takes many years for Esca to kill a vine. But P. chlamydospora also can be present in rootstocks of newly grafted vines from nurseries. Infected baby vines may become debilitated and are less likely to withstand the stresses of planting and producing grapes, leading to stunting or even death. In California, the massive replanting required to replace AXR1 with phylloxera-resistant rootstocks in the 1980's and '90's led to a huge increase in new vines infected at grafting with P. chlamydospora, and many of them died in the first few years after planting. Until renamed Petri Disease, the phenomenon was known as "young vine decline" or "black goo" (because the vine's response to the fungus is a dark, sticky exudate that clogs the xylem vessels).
It would be worthwhile to investigate the routes of infection in the sick French vines, to determine if P. chlamydospora is entering those vines predominantly from pruning wounds (in which case the scion will be infected but the fungus will seldom cross the graft union into the rootstock), or if some vines arrived in the vineyard with rootstocks already infected and thus were more susceptible from the beginning to intrusion by basidiomycetes from the field. Lisa Van de Water, Vinotec Group

星期日, 九月 07, 2008

葡萄酒体验营销的崭新平台——Twitter


根据定义,体验营销是指企业通过采用让目标顾客观摩、聆听、尝试、试用等方式,使其亲身体验企业提供的产品或服务,让顾客实际感知产品或服务的品质或性能,从而促使顾客认知、喜好并购买的一种营销方式。这种方式以满足消费者的体验需求为目标,以服务产品为平台,以有形产品为载体,生产、经营高质量产品,拉近企业和消费者之间的距离。

前不久,国内曾有人撰文探讨葡萄酒体验营销的发展方向问题,该文指出随着张裕卡斯特酒庄,张裕凯利酒庄,北京爱斐堡酒庄,张裕葡萄酒文化博物馆以及张裕葡萄酒文化旅游的相继挂牌,标志着张裕葡萄酒公司已经进入体验营销阶段。(<从张裕酒庄之路探讨葡萄酒体验营销的发展方向> 王文前)。

体验营销作为一个企业的战略模式,势必要占用、耗费企业大笔的资源。体验营销也不是简单地与顾客进行信息传播上的接触,真正创造客户的消费体验并创造一种新的生活方式才能体现体验营销的根本目的。

酒庄是葡萄酒企业营销的高级不动产形式,不但可以为企业持续创造巨大的财富,还可以在后人的历史上留下丰富的文化遗产。因此作为有效体验葡萄酒文化内涵途径之一的酒庄旅游也在葡萄酒体验营销中扮演着重要的角色。

不过由于酒庄对气候、地域、文化、资金等各方面要求太高,所以虽然它是葡萄酒业比较流行且高端的体验营销和品牌建设的的一种有效形式,但却一直没有能在国内得到广泛地接受。

就目前而言,选择在国内所有省会城市建立酒庄是不切实际的,首先酒庄建设的选址要受到当地气候、土质等条件的限制,再有就是因为葡萄酒市场份额有限,全国性的投入产出比是相当低的。

建立大型酒窖,是目前现实中开展葡萄酒体验营销的可行方法之一。因为酒窖可以将酒庄整体功能、设施及服务简化。在全国各省会城市建立酒窖,以一种(全球品牌网)高档酒吧的业态进行经营、培育葡萄酒市场,为企业树立良好的品牌形象,并宣传葡萄酒文化。这种经营业态不但可以在市场上自主生存,还可以为各省会城市消费者建立“葡萄酒中心”,同时可以作为葡萄酒文化旅游的项目之一。

不过在我看来,作为时下走俏的社交网络工具、微博客Twitter却是一种更有效和更加经济的葡萄酒体验营销方法。因为作为网上交流平台的Twitter比email和和IM更加能聚合信息和用户。所以说,Twitter这个平台在葡萄酒体验营销方面有着很巨大的潜在价值。

有许多网站曾经利用博客来开展不同产品的互动营销活动,并让用户将参加互动营销活动的亲身体验写成博文,然后发布在BLOG平台上,告诉他人,以此达到散播的目的。当然有很多这样的互动营销都达到了良好的效果,但是这种互动营销方式存在几个问题,第一就是信息的滞后性,体验写成的博文等都是在活动结束后才发布的,那么参与整个营销活动的中间过程就大多被忽略了。当然你可以在之后的体验中表述自己的过程体验,但在体验部分,跟体验全部的情况下人的思维是不同的。任何一个活动都是一个一个环节构成的,最后的好坏会对之前的每个环节体验的实际反馈造成影响。而对于那些意图把握受众细致心里体验,以此将产品实现最优化的企业来讲,整个过程中的分段环节体验非常重要。第二就是用户参与的成本太高。参与一个活动虽然很简单,但是你要让一个用户很深入地将自己的体验以文字以及视频等形式在网上分享却需要一个足够吸引人的外部刺激,而这样的刺激并不是很容易策划产生的。BLOG成千上万,但真正比较勤快更新BLOG的用户占百分之几?可见对于很多用户来讲,写文章拍视频等依旧是件成本比较高的传播方式,远没有成为主流。那么对于整个营销活动中的参与者呢,是否也有很多参与用户,因为反馈成本问题,而不愿意进行互动反馈?答案是肯定的。为了解决这两个问题。Twitter的营销价值就凸现出来了。

Twitter的成名就是通过对一场音乐会的实况直播营销事件。当时音乐会现场里摆放了2台51寸的等离子电视。电视上播放着Twtter 用户在平台上发表消息来实时记录音乐会进展并与朋友在Twtter上进行互动的画面。受众受到这一画面的刺激便纷纷参与到其中去,一时间引发了Twitter用户爆发式的增长,病毒式的传播让Twitter深受用户喜欢,从而TWITTER也一举成名。

其实就Twitter自己开展的这次营销活动来看,它就突破了上述传统互动营销的2个瓶顶。信息的实时性,交互的实时性,底成本的反馈等等都可以在Twitter上得以解决。当然这是针对Twitter自身的营销手段。那么其他企业包括葡萄酒企业是否也可以利用Twitter作为平台,运用类似的手法开展营销活动呢?答案是肯定的。依靠Twitter,在整个参与营销活动过程中,让用户始终依靠UGC来记录活动并发表自己的看法和体验,将活动的过程体验反馈细致到点。这样的话,必须让用户的反馈成本降到最低。现在Twitter可以与手机短信和IM互通,这一点起了很大的推动作用。另一方面,参与过程中用户的实时互动既推动了整个营销活动的进行,又可以让企业极大的挖掘用户数据。这样企业通过用户第一时间的反馈可以知道用户各个环节上的不同体验,以此来挖掘收集数据,然后创造出最好的产品或者服务等。


那么如何在Twitter上引暴一个体验营销活动呢?第一可以利用平台外部的事件来引导。比如开展一个活动,然后引导用户在Twitter上进行实时互动。第二通过Twitter平台内部的消息来引暴,一个用户的一段话,吸引了无数人的关注。这样的传播往往是病毒性的传播,但由于 Twitter内容的限制性,这样的病毒源的创造非常的难!相对而言,通过外部事件的引导比较容易些。

前段时间我参加了国外几家葡萄酒公司在Twitter上举办的一次Twitter Taste Live(之前曾搞了一次),体验销售的葡萄酒是法国产的知名葡萄酒雨果牌葡萄酒,共有五款葡萄酒分别提供给使用Twitter的葡萄酒爱好者及消费者们品尝,然后主办方确定一个具体时间,在Twitter上和消费者和葡萄酒爱好者进行互动和交流,并用视频直播来辅助这次体验活动,以便加强活动的直观性。据了解,这次活动取得的效果很理想。在九月十八日还将举行第三次Twitter Taste Live,体验销售的葡萄酒是产自美国纳帕的葡萄酒。


就现阶段而言,让Twitter作为一个主流的葡萄酒体验营销平台还为时过早。Twitter现在还缺少信息过滤的有效手段,这在很大程度上增加了葡萄酒企业挖掘数据的难度。另一方面,Twitter的社区化之路还很长,因为有很多用户只是把Twitter作为自己的一个个体私话空间,在交互这方面做得还很不够。(谢绝转载!!)

星期六, 九月 06, 2008

Pairing Wine and Chinese Food: RECIPES



My love affair with Chinese food predates my love affair with wine. When I was young, Chinese food was exotic, enjoyed at interesting restaurants in Chinatown, sipping a Shirley Temple with an umbrella in it while my father drank his Oriental beer. In college, already an experimental chef, I discovered Grace Chu’s bible, The Pleasures of Chinese Cooking, and feasted my friends on her Americanized versions of egg foo yung and sweet-and-sour chicken. We drank beer with it, since that was mostly what we drank, and Mateus Rosé, since that was all we knew, and it didn’t go badly.
Almost ten years ago, at the opening banquet of the Hotel Conrad Hong Kong, the wines were French and first class: red and white Burgundies, red and white Bordeaux. There were also cocktails, Champagne, and 12 courses of exotic items with ingredients like snake’s blood, so what went with what became a bit blurred. It was all delicious. But in Chinese restaurants at home, I continued to find that the wine selections rarely enhanced the food, or even survived it.
More recently, I attended a nine-course banquet at the Mandarin Court restaurant on Mott Street in the heart of New York’s Chinatown, where 12 white wines—mostly French—were on hand for a considered tasting against a primarily seafood menu. Light, fruity, acidic wines and off-dry wines won out for most of the courses, with Sauvignon Blanc (Australian), Sancerre and Riesling leading the pack. Yet we preferred a Graves and a Provençal white with the lobster baked with ginger and scallions, and a Puligny-Montrachet was the preferred choice with the seafood fried rice.
Because of the combination of textures, flavors, sauces, spices and cooking styles used in Chinese food, pairing wine with these dishes is an interesting challenge. Basic rules of pairings apply, but need to be combined. For instance, recipes with sweetness and/or fruit in the sauce can make wine taste bitter, sour, or thin, and overwhelm the fruit flavors in the wine, so the wine should be at least as sweet as the dish. Salty or sour flavors in the food, on the other hand, will bring out fruit flavors in a wine and make it taste less dry than normal. Savory flavors will enhance the wine, making its flavors and alcohol seem stronger. Foods where heat is an important element (deep-fried or spicy) call for something crisp and cold.

4 Most Chinese food emphasizes texture, which generally means you can de-emphasize the texture of the wine. Pairing wine is not too difficult with steamed dishes, but a spicier wine can be called for to match the spice of more complicated Asian cuisine.
Wines most likely to go with one or another Chinese dishes include Vinho Verde from Portugal, Sauvignon Blanc (either varietally labeled, or Sancerre or Pouilly-Fumé from France), Riesling, Chenin Blanc, Gewürztraminer, Muscat, unoaked or lightly oaked Chardonnays, Chasselas, Grüner Veltliner, Beaujolais and Côtes-du-Rhône. Depending upon the degree of fire you like in your spice, the ingredients you use (since most Chinese dishes have versions starring seafood, chicken, pork or beef) and the veggies you pick for color and crunch, other wines may work as well. It’s trial and error, but since the wines that work well with Chinese food are rarely expensive, finding the perfect pairings for your favorite foods can be affordable fun.
RECIPEHoney Garlic Shrimp: The garlic helps to offset the plain sweetness of this dish, while the absence of fruit in the sauce allows it to work with a fruity wine. Optional sesame seeds add a bit of extra texture.
Wine suggestions: Rather surprisingly, this dish is quite compatible with a tangy New Zealand Sauvignon Blanc. A more traditional pairing would be a Riesling with enough residual sugar to keep the sweetness of the dish in its place.
1/2 teaspoon salt8 teaspoons cornstarch6 tablespoons water10 jumbo shrimp, shelled2 cups vegetable oil3 teaspoons minced garlic2 teaspoons sugar2 teaspoons honey1/2 teaspoon chili sauce 3/4 cups chicken broth1 teaspoon sesame seeds (optional)
Mix together salt, 6 teaspoons cornstarch, and water to make batter. Stir shrimp in batter til well coated. In deep-fryer or wok, heat oil to frying temperature. Fry shrimp for approximately 3 minutes, until golden.
To make sauce, combine garlic, sugar, honey, chili sauce and chicken broth in a medium saucepan. Thicken sauce with 2 teaspoons cornstarch. Mix sauce with shrimp; arrange on platter or individual plates over white rice. Sprinkle with sesame seeds. Serves 2.
RECIPEBeggar’s Chicken: This is a very simple dish, and the adapted recipe is easy to prepare at home. If you’re feeling ambitious, cut leaf shapes out of additional pastry and make a lotus flower design on top.
Wine suggestions: Try this with a white Burgundy or an off-dry rosé.
1 whole chicken, about 3 1/2 pounds4 teaspoons soybean paste2 teaspoons rosé1 ounce diced dry scallions1/2 ounce diced lemongrass1/2 ounce chopped cilantro2 teaspoons salt1/2 teaspoon white pepper1 sheet puff pastry dough
Rinse and dry the chicken, removing any contents from the cavity. Heat oven to 350 F.
In a small bowl, mix together the soybean paste, rosé, scallions, lemongrass and cilantro. Place the mixture inside the chicken. Rub the skin of the chicken with the salt and pepper. Wrap the chicken in the pastry dough with the edges meeting under the chicken, if you plan to decorate the top, or gather the dough in a paper-bag effect on top. Place the dough-wrapped chicken in a baking pan and bake for 1 hour 15 minutes. Serves 4–6.
Source: “Chopsticks & Crystal: Pairing Wine and Chinese Food,” Mary Hunt, Wine Enthusiast, September 5, 2008

纽约Wine2.0大型活动本月18号举行


纽约Wine2.0大型活动(Wine 2.0 New York )将于2008年9月18日在纽约市曼哈顿的韦伯斯特大厦举行,本次活动的主办方是Webster Hall Digital 和The Winetasting Network ,协办方是Wine Library TV ,届时Wine Library TV 网站的 Gary Vaynerchuk将向数千人现场直播该网站的节目。
纽约Wine2.0大型活动是在纽约Web2.0讨论会及Web2.o世界博览会结束后举行的,大约有1400名葡萄酒及技术爱好者将参加这次活动。
出席纽约Wine2.0大型活动的葡萄酒网站有:AmericanWinery.com, BinEnds.com, Bottlenotes, City Winery, Compli, Cork'd, Crushpad, Cruvee.com, eWinery Passport, Greatfood.com, LocalWineEvents.com, Ning, RadCru.com, The Wine Hub, Vinecandy, WineLog, WinePod, The Wine Tasting Network以及WineTasteTV。

用鞋子开葡萄酒(视频)

这位老兄可真够牛的,居然用鞋子来充当开瓶器。

星期五, 九月 05, 2008

法国科学家用粒子加速器鉴别葡萄酒的真实性(原)

近日从网上获悉,法国科学家已发明了一种方法,即利用粒子加速器(particle accelerators)来检验年份葡萄酒的真实性,并确定它们的生产日期。

该检验技术是由法国科学家与英国伦敦古董葡萄酒公司合作开发的。

据法国国家科研中心(the National Centre for Scientific Research,CNRS)介绍说,这个检验葡萄酒的方法先利用粒子加速器产生离子束,然后使葡萄酒瓶在离子束中通过,于是瓶子就会产生X光,将这些X光进行分析,就可以确定这些葡萄酒的酒龄。

将得到的结果与已建立的葡萄酒数据库(该数据库包含有80瓶来自法国波尔多的葡萄酒,生产时间为19世纪至今天)进行比较,因此这些检验能够帮助标出许多葡萄酒的年份。

据法国CNRS说,这个能够证明酒瓶年代以及来源,然后确定年份的方法是可靠的,有点像一位画家在一幅杰作上签名,这个证明可能归结于玻璃制造过程的复杂性(演变的时间以及生产的品种),给出了由许多元素构成的每一物体特有的“签名”。

延伸阅读:

粒子加速器(particle accelerator)是用人工方法产生高速带电粒子的装置。是探索原子核和粒子的性质、内部结构和相互作用的重要工具,在工农业生产、医疗卫生、科学技术等方面也都有重要而广泛的实际应用。自E.卢瑟福1919年用天然放射性元素放射出来的a射线轰击氮原子首次实现了元素的人工转变以后,物理学家就认识到要想认识原子核,必须用高速粒子来变革原子核。天然放射性提供的粒子能量有限,只有几兆电子伏特(MeV),天然的宇宙射线中粒子的能量虽然很高,但是粒子流极为微弱,例如能量为10^14电子伏特( eV )的粒子每小时在 1平方米的面积上平均只降临一个,而且无法支配宇宙射线中粒子的种类、数量和能量,难于开展研究工作。因此为了开展有预期目标的实验研究,几十年来人们研制和建造了多种粒子加速器,性能不断提高。在生活中,电视和X光设施等都是小型的粒子加速器。

应用粒子加速器发现了绝大部分新的超铀元素和合成的上千种新的人工放射性核素,并系统深入地研究原子核的基本结构及其变化规律,促使原子核物理学迅速发展成熟起来;高能加速器的发展又使人们发现包括重子、介子、轻子和各种共振态粒子在内的几百种粒子,建立粒子物理学。近20多年来,加速器的应用已远远超出原子核物理和粒子物理领域,在诸如材料科学、表面物理、分子生物学、光化学等其它科技领域都有着重要应用。在工、农、医各个领域中加速器广泛用于同位素生产、肿瘤诊断与治疗、射线消毒、无损探伤、高分子辐照聚合、材料辐照改性、离子注入、离子束微量分析以及空间辐射模拟、核爆炸模拟等方面。迄今世界各地建造了数以千计的粒子加速器,其中一小部分用于原子核和粒子物理的基础研究,它们继续向提高能量和改善束流品质方向发展;其余绝大部分都属于以应用粒子射线技术为主的“小”型加速器。

粒子加速器的结构

粒子加速器的结构一般包括 3个主要部分 :①粒子源 ,用以提供所需加速的粒子,有电子、正电子、质子、反质子以及重离子等等。②真空加速系统,其中有一定形态的加速电场,并且为了使粒子在不受空气分子散射的条件下加速 ,整个系统放在真空度极高的真空室内。③导引、聚焦系统 ,用一定形态的电磁场来引导并约束被加速的粒子束,使之沿预定轨道接受电场的加速。所有这些都要求高、精、尖技术的综合和配合。

加速器的效能指标是粒子所能达到的能量和粒子流的强度(流强)。按照粒子能量的大小,加速器可分为低能加速器(能量小于10^8eV)、中能加速器(能量在10^8~10^9eV)、高能加速器(能量在10^9~10^12eV)和超高能加速器(能量在10^12eV以上)。目前低能和中能加速器主要用于各种实际应用。

星期三, 九月 03, 2008

葡萄酒博客人将举行“最佳品酒师”竞赛(原)

由OpenWine Consortium主办的首届美国葡萄酒博客人讨论会将于10月24日至26日在加州索诺玛举行。
近日传出消息,在首届美国葡萄酒博客人讨论会举行期间,将举办“最佳品酒师”盲品竞赛,整个比赛过程将由美国烹饪协会进行监督。
届时给参赛的葡萄酒博客人摆上一系列只知道颜色的葡萄酒,然后由他们鉴别出酒的品种、年份以及产地,并说出与瓶中描述的葡萄酒相配的葡萄酒。获胜者将赢得“最佳品酒师”桂冠。

令人担忧的国内酒庄


在去往临沂的路上,突然想起最近在网上看到一条葡萄酒新闻,国内某家酒庄近日与当地政府“结对子”,使酒庄的葡萄酒荣幸地成为了当地政府的招待用酒。

众所周知,集团消费(也算是一种团购形式吧)、商务应酬是我国葡萄酒高端产品目前销售的主渠道,也是销量上规模的一种方式。因此能与政府“结对子”,使自己的酒成为政府公务招待用酒是国内不少企业重点公关的方向之一,无论是葡萄酒还是白酒这情况都有存在,而且这种情况在国外也是有的的,因此,作为一种公关行为它是无可厚非的,但是在我认为,这种公关行为的发生应该建立在酒的良好信誉之上。

酒庄酒的概念来自国外,它和大规模工厂化生产出来的葡萄酒有着区别,酒庄酒是高品质的象征,也是高端葡萄酒产品的代名词。基于这个原因酒庄的建设在国内目前依然是热火朝天、如火如荼。

只要资金到位,酒庄的土建工程以及生产灌装设备、酒窖等很快就可以完成,可是占到葡萄酒质量七分重要性的原料——葡萄就不一样了,因为它是一种果树,所以从栽植到挂果是要有一个时间过程的,而且只有进入产果黄金期的葡萄才可以酿造出质量优质的葡萄酒,并且这些结果都是建立在科学的选园、选种以及科学栽培管理基础之上。

国外许多著名酒庄的历史都很悠久,而且在葡萄栽培以及工艺传承上都有着几十年甚至几百年的历史,这些均为这些酒庄生产出顶级葡萄酒奠定下了一个扎实的客观基础。

而我们国内的酒庄目前又是怎样的一种情况呢,许多新建酒庄也仅仅是完成了酒庄的基本建设,即酒庄各式各样的建筑、设备以及储酒设施和场所(地窖),但是相当一部分酒庄,葡萄园里载上的葡萄时间很短,因此葡萄原料不仅质量不很理想,而且数量也很有限,当然对于国内建立较早的一些酒庄来说,目前这种情况相对而言要好一些,可我亲眼看到有的酒庄竟然连葡萄园还尚未真正地建起来,即使种下了葡萄,在管理上也很差劲,而且又不重视加强这方面的工作,但是却已开始对外销售名为自己酒庄的葡萄酒。毫无疑问这些酒庄的葡萄酒全部是由国外进口葡萄原酒调配分装而成,根本不是国外真正意义上的酒庄酒,最令人担忧的是有的酒庄所进口的原酒质量并不一定好,但是一经酒庄调配和分装,就成了价格菲薄的高端葡萄酒产品。

由于有的酒庄酒是与政府挂钩,成为了政府的招待用酒,难免会对企业及老百姓产生引导作用,尤其是在目前请客送礼之风依然十分严重情况之下,为了办事,企业和老百姓就会投政府部门和官员之所好,花高价去购买质量低下的所谓酒庄酒来打点关系。长期下去就会助长酒庄的“造假”之风,酒庄就不会把心思用在建立高标准和高质量的葡萄园上,只是追求短期行为,从而使酒庄酒永远只是国外葡萄原酒(甚至是低劣原酒)的分装产物,并不是那严格定义上的酒庄酒。

在此奉劝某些新建的酒庄,还是踏踏实实地去做事,先把做酒所需要的原料——葡萄种出来,至少努力做到“葡萄酒是种出来的”,只有这样才能对得起消费者,对得起良心,也只有这样才能把自己的酒庄建成发展成为国内优秀的知名酒庄,并带动诸如葡萄酒旅游业等与酒庄相关的葡萄酒产业发展。(个人观点,仅作参考)