stum
stum — 動詞
- stumpresent simple I / you / we / they
- stums3rd person singular
- stumming-ing form
- stummedpast simple
1. to add fresh, unfermented grape juice (known as must) to wine so that it starts
添汁發酵
加入未發酵葡萄汁重啟發酵
to add fresh, unfermented grape juice (known as must) to wine so that it starts fermenting again, usually when the original fermentation has slowed or stopped.
The winemaker stummed the Merlot with fresh juice from the same vineyard.
釀酒師在同一座葡萄園採收的新鮮果汁中加入梅洛葡萄酒，進行了添汁發酵。
stum + [wine type] + with [must/juice]
To boost the alcohol content, the vintner stummed the aging Cabernet in late October.
為了提高酒精濃度，葡萄酒農在十月底對陳釀中的卡本內進行了添汁發酵。
Elena stummed the Sangiovese blend with must from her late-harvest grapes.
Elena 用晚收葡萄的未發酵汁液對桑嬌維塞調和酒進行了添汁發酵。
The wine was stummed twice that autumn after both fermentations slowed down.
那年的葡萄酒因為兩次發酵都變慢，秋天裡進行了兩次添汁發酵。
Traditional producers in Piedmont still stum their Barolo during cold winters.
皮埃蒙特的傳統酒莊在寒冬時仍會對其巴羅洛葡萄酒進行添汁發酵。
文法句型
stum + [wine type] + with [must]
用法筆記
This term is almost exclusively used in historical or traditional winemaking contexts. Many modern winemakers use the phrase 'add must' instead of the verb 'stum'. The process itself is sometimes called 'stumming'.
常見錯誤
stum — 名詞
1. the juice that comes from pressing grapes, before it has fully fermented into wi
生葡萄汁
尚未或僅部分發酵的葡萄汁
the juice that comes from pressing grapes, before it has fully fermented into wine; also called must.
The cellar master measured the sugar level of the stum before pressing.
酒窖主管在壓榨前測量了生葡萄汁的含糖量。
measure/check + the stum
Fresh stum from the press was stored overnight in refrigerated steel tanks.
壓榨機流出的新鮮生葡萄汁冷藏在不鏽鋼槽中過夜。
fresh stum / chilled stum
The vineyard sold its excess stum to a brandy distillery in the next valley.
該酒莊將多餘的生葡萄汁賣給隔壁山谷的一家白蘭地蒸餾廠。
A sample of the stum showed high acidity and a grassy, green-apple aroma.
生葡萄汁的樣本顯示酸度較高，帶有青草和青蘋果的香氣。
Winemakers often freeze stum to preserve its sweetness for later blending.
釀酒師經常冷凍生葡萄汁，以便日後調配時保留其甜度。
- must
the standard modern term for unfermented or partly fermented grape juice; 'must' is far more common than 'stum' in contemporary winemaking
- wine
fully fermented grape juice; stum is the pre-fermentation stage, wine is the finished product
用法筆記
The word 'must' (from Latin 'mustum') is the more common term in modern winemaking. 'Stum' is older and less frequent, but appears in traditional European wine literature and historical texts.