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饮食文化

饮食文化. 作者：物理管理 3 班 韩启明. 美食与美酒. 异域美味 餐酒搭配 品酒沙龙. 柠檬香草鸡. 干炒虾. 异域美味. 玫瑰马天尼 柠檬茴香酒. 香槟 mojito. 餐酒搭配. 品酒沙龙.

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饮食文化

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  1. 饮食文化 作者：物理管理 3 班 韩启明

  2. 美食与美酒 • 异域美味 • 餐酒搭配 • 品酒沙龙

  3. 柠檬香草鸡 干炒虾 异域美味

  4. 玫瑰马天尼 柠檬茴香酒 香槟mojito 餐酒搭配

  5. 品酒沙龙 • 红酒和白酒除了颜色不一样外，最大的不同在于红酒含有会产生涩味的丹宁。这种属于抗氧化物的物质，可防止低密度脂蛋白的产生，减少动脉硬化的发生几率，也造就了红酒的流行风潮。不过丹宁在葡萄酒口味上其实扮演着其他更重要的角色，一来藉由丹宁的涩味撑起葡萄酒的骨架，配合酒中的果味和圆润出现多层次的立体感。同时丹宁可以减缓葡萄酒的氧化速度，进而延长葡萄酒成熟老化的过程，得以变化出更丰富多变的陈年香气以及更圆熟协调的口感来。

  6. 谢谢观赏

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