自然酒的一些定义（Definition of a natural wine）

A natural wine is produced:

1. In rather small quantities;

    相对比较小的产量；

2. By an independent producer;

    独立的酿造者（酒庄）；

3. On low-yielding organically farmed vineyards;

    低产量的有机耕种的葡萄园；

4. From handpicked, organically gronw grapes;

    来自有机成长、手工采摘的葡萄

5. Withour added sugars or foreign yeasts;

    没有添加糖和人工酵母；

6. Without adjustments for acidity;

     不对酸度进行人工调整

7. Without micro-oxygenation or reverse-osmosis;

8. Most natural wines are neither filtered nor fined. The few that are will either be filtered extremely

lightly or fined with organic egg-white.

    大多数的自然酒不进行过滤和澄清，很少一部分也是轻微过滤，用有机鸡蛋清进行澄清；

9. The limitation sulfur dioxide in a natural wine is restricted to:

     自然酒对二氧化硫使用的一些限制：

   a) 0 to 30 mg/l maximum for red or sparkling wines (while the EU regulation authorize up to

       150 mg/l)

        对于红葡萄酒和气泡酒，每升最多30毫克（欧盟规则可以高到每升150毫克）；

   b) 0 to 40 mg/l maximum for white wines (while the EU regulations authorize up to 400 mg/l).

        对于白葡萄酒，每升最多40毫克（欧盟规则可以高到每升400毫克）；

   Any addition of sulfur dioxide in a natural wine will only be done during bottling process,

and only in the tiniest quantities. Many natural wines are actually made without any addition

of sulfur dioxide at any point.

    很多自然酒，任何时候都不添加二氧化硫；部分添加二氧化硫，也是在装瓶的过程中完成，

而且只是添加极小的量。  

    下面，我们会开始一系列的natural wine和conventional wine的对比品尝，同产区、同品种、

相近年份的酒。有兴趣参加的同学，此帖下回复。

碰到过多次，好的自然酒有一个氧化区间，过个这个区间，酒又会活过来，变得新鲜起来。