有机的践行者

发表时间:2020-02-27 10:15
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伴随着当代有机理念,帖木儿有机葡萄酒已经成功完成了有机和生物动力葡萄园管理模式的转型,同时也采取措施限制环境污染。本着这一精神,帖木儿在酒庄采用了环境管理系统(EMS),其中包括废水和固体废物管理、节能和环保采购等策略。

        在葡萄生长期,葡萄园内不会喷洒任何化学合成的杀虫剂、除草剂和除真菌剂,这样有机的种植管理亦有利于天然酵母在葡萄果皮上的积累。

        同时,葡萄园内不会使用化肥,而是使用海藻、荨麻、有机氮、有机酸和回收的有机肥料等,以保证土壤的健康和可持续发展。


·我们于2010年获得了全球权威的ACO有机种植认证(号10577BD)





In line with its Contemporary Organics philosophy, Tamburlaine Organic Wines has turned to organic and biodynamic vineyard management, while taking steps to limit its environmental pollution. In this spirit, Tamburlaine has adopted an Environment Management System (EMS) for the Hunter winery, including strategies for its water and solid-waste management, energy-saving and environmental purchasing.


Organic wine comes from organically managed vineyards, without synthetic fertilisers, pesticides, herbicides or fungicides. Organic planting management also facilitates the accumulation of wild yeast on grape peels.


No chemical fertilizer is used in our vineyards, we choose seaweed, nettle, organic nitrogen, organic acids, and recycled organic waste instead. The soils in these vineyards are not degraded through continuous cultivation, retaining natural health and providing longer-term sustainability.


·We obtained the ACO organic cultivation certification in 2010 (No. 10577BD)


有机酿造 · Winemaking


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        帖木儿对于葡萄酒的酿造也严格遵循澳大利亚有机标准。首先是对于二氧化硫的控制,酿酒时除了在发酵过程中天然产生的二氧化硫,酿酒师也通常人工添加这种化合物,因为相对少量的二氧化硫能够保持葡萄酒在生产和窖藏过程中的品质,大大延缓变质时间。然而二氧化硫的过度使用对于葡萄酒本身和饮酒者来说都是有害的,对此我们的一项重要任务就是将葡萄酒中二氧化硫的含量严格控制在最低水准。

        澄清是在葡萄酒生产过程中去除杂质或不需要的苦味物质的一个重要步骤。传统的澄清的工业方法包括使用明胶、鱼、牛奶和鸡蛋等动物蛋白。而现在新一代经过认证的有机植物澄清剂已经成熟,其效果也得到了帖木儿团队的一系列红、白葡萄酒产品的充分检验,得以广泛应用。这种全新的植物制剂澄清技术不仅能帮助葡萄酒爱好者避开这些过敏原,亦能显著提升葡萄酒的总体品质。


·我们于2010年获得了全球权威的ACO有机酿造认证(号10463P)





Winemaking inputs are also managed according to Australian Organic Standards. As part of this process sulphur dioxide (SO2) additions are made to juices and wines. Other than the fact that this compound is naturally produced in fermentation, it is used by winemakers because a relatively small addition makes such a significant difference to slow spoilage of wine in the winery and in the bottle. Excessive use is very undesirable, however. Organic wine aims at keeping SO2 levels to a minimum.


Fining is a step in the winemaking process to remove unwanted and harsh or bitter-tasting compounds. The traditional industry fining methods involve use of animal proteins found in gelatine, fish, milk and eggs. To avoid these allergens and improve the quality of our wines, a new generation of certified organic vegetable-based fining agents are available and have been fully tested by the Tamburlaine winemaking team on premium reds and whites, we are confident that they are not only doing the job as well as the traditional products but are producing much better results overall.


· We obtained the ACO organic winemaking certification in 2010 (No. 10463P)


                致力于有机

                      ——从采摘到窖藏

    We are Contemporary Organic



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