香草豆（或仿香草豆）在酒精中浸软后精制而成的一种调味品。
将酿酒的葡萄压碎后，先经过4天的浸软，再添加酵母。
1·The major advantage the Ganimede has during this period is its ability to introduce CO2 externally allowing for the cap to be turned and gently macerated.
恰恰在这段时间，嘉尼米德罐的主要优势就在于它能够引入外界的CO2对皮盖进行翻动和柔和地浸渍。