Christie's is selling a bottle of the space-aged wine, along with a bottle of the original Earth-aged Petrus 2000.

佳士得将出售一瓶太空酿的葡萄酒，以及一瓶地球酿的帕图斯2000。

Do you have the '49 Richebourg Grand Cru?

这有四九年的李其堡庄园酿吗?

I would love to. I do enjoy the complexity of an aged Pinot noir.

我愿意，我就很酿黑皮诺红酒富有层次的口感。

Top wine experts compared the space-aged wine with Petrus bottles that stayed on Earth.

顶级葡萄酒专家将太空酿的葡萄酒与留在地球上的帕图斯葡萄酒进行了比较。

You say about the whiskey, we associate the flavour of whiskey with the barreling and the ageing.

说到威士忌，我们把威士忌的味道与桶装和酿系在一起。

But it's also the reason you get it in whiskey and wine when it's been oak-aged.

但这也是威士忌和葡萄酒在橡木桶中酿时会出现这种味道的原因。

I'm drinking double Glenfiddichs, with 12-year-old, with loads of Ice. 12-year-old whiskey, not people.

我喝的是双份格兰菲迪威士忌，12 年酿，加了很多冰块。12 年的威士忌，不是说人。

The aging process carries on in oak barrels.

酿过程在橡木桶中进行。

This is a vintage wine that has been aged for many years.

这是一款酿多年的年葡萄酒。

I do enjoy the complexity of an aged Pinot noir.

我就很酿黑皮诺红酒富有层次的口感。

Aged 30 years in oak casks. Amazing.

在橡木桶中酿30年, 令人惊叹。

I think for people who are making premium wines, and wines that traditionally age over time, cork is the preferred method.

我认为对于那些酿造优质葡萄酒的人来说，以及传统上随着时间的推移而酿的葡萄酒，软木塞是首选的方法。

But it does have to be produced from at least 51 percent corn and be aged in unused charred oak barrels.

但它必须由至少 51% 的玉米制成，并在未使用过的烧焦橡木桶中酿。

For a sharper taste, it can be aged up to 16 months.

为获得更浓郁的口感，可酿 16 个月。

This premium wine had reached the ripe old age of 200 - proof that the best things come to those who wait.

此天价葡萄酒已是200年之久的酿——这就说明了，有耐心就能等到好东西。

So, from the same vineyard, the same making process, the aging taking place here in Porto creates these incredibly interesting styles.

所以，来自同一个葡萄园， 同样的制作过程，在波尔图这里进行的酿创造了这些非常有趣的风格。

So part of wine ageing in a new oak barrel will give some type of wood tannin that make it extended as well.

因此，在新橡木桶中酿的部分葡萄酒会产生某种类型的木单宁， 从而使其延展。

The winemakers will then taste it, and, depending on the chosen style, the wine will age differently in the company's cellars in Porto.

然后酿酒师将品尝它， 并且根据所选风格，葡萄酒将在公司位于波尔图的酒窖中以不同方式酿。

The difference is that lager ferments and ages best in cool conditions, so requires Saccharomyces pastorianus, a cold-tolerant yeast species, for its production.

不同之处在于，拉格啤酒在凉爽条件下发酵和酿效果最好，因此需要使用耐寒酵母菌 Saccharomyces pastorianus 来生产。

So if you age it in large wooden vats,vats with 20,000,30,000,40,000 liters, you have this large volume of liquid,very little surface area of wood.

所以如果在大木桶中酿它， 20,000,30,000,40,000 升的大桶，有大量的液体， 木材的表面积非常小。