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山葡萄“双红”干红酒旋转罐酿造工艺
引用本文:温雪飞.山葡萄“双红”干红酒旋转罐酿造工艺[J].安徽农业科学,2011(11):6529-6530,6535.
作者姓名:温雪飞
作者单位:松原职业技术学院;
摘    要:目的]为大规模酿造山葡萄"双红"干红酒提供理论依据。方法]采用旋转罐酿造工艺对山葡萄"双红"品种进行酿造试验。结果]旋转罐酿造工艺的最佳工艺条件为:酒精发酵的温度为30℃,发酵液的pH值为3.2,酵母接种量为6%。与传统酿造工艺相比,旋转罐发酵酒精度(12.1%)与挥发酸(0.52 g/L)高,澄清度高(皂土加入量为0.18%时,透光率达94.8%)。结论]可以用此工艺大规模酿造山葡萄酒。

关 键 词:山葡萄  干红酒  旋转罐  发酵

Study on the New Brewing Technology of Rotating Cans in Dry Red Wine Preparation
WEN Xue-fei.Study on the New Brewing Technology of Rotating Cans in Dry Red Wine Preparation[J].Journal of Anhui Agricultural Sciences,2011(11):6529-6530,6535.
Authors:WEN Xue-fei
Institution:WEN Xue-fei(Songyuan Vocational and Technology College,Songyuan,Jilin 138005)
Abstract:Objective] The theoretic basis of the grape wine-Shuanghong brewing at large scale was provided.Method] The experiment in the brewing technique of the rotating cans for the mountain grape(Vitis amurensis Rupr) variety-Shuanghong was conducted.Result] The best technological condition of the grape wine fermentation was the fermentation temperature of alcohol was 30℃,the pH value of fermentation solution was 3.2 and the quantity of yeast inoculation was 6%.Compared with the traditional technique,the precision and volatile acid of the grape wine from the brewing technique of rotating cans were higher,which was 12.1% and 0.52 g/L,respectively.Conclusion] The brewing technique could be applied in the grape preparation at large scale.
Keywords:Vitis amurensis Rupr  Shuanghong  Dry red wine  Rotating cans  
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