When subzero temperatures start freezing the grapes, most of the water turns solid, leaving the sweet, fructose-laden and flavourful centre concentrated with aromas.

• 当温度下降开始冻结葡萄时，葡萄中大部分的水变成固态，使得葡萄中糖分含量升高，其风味与香味都别具风格。