低醇甜红葡萄酒生产工艺研究

Study on the Production Technology of Low Alcohol Sweet Claret

以黑品乐为原料,生产低醇甜红葡萄酒,葡萄原料经破碎,皮渣浸提、分离,发酵。其生产工艺条件:浸提温度为60～65℃,浸提时间30～50min,SO2的添加量为200～250mg/L,葡萄汁发酵温度为25℃;可采用添加200mg/L的SO2和100mg/L的山梨酸来贮存低醇甜红葡萄酒。(孙悟)

Black pinle grape was used as raw materials to produce low alcohol sweet claret. The materials processed by crushing, soaking, separation of husk and dregs, and fermentation etc. And the production technical conditions were as follows; soaking temperature at 60～65 ℃, soaking time 30～50 min, addition level of SO2 as 200～250 mg/L, fermentation temperature of grape juice at 25 ℃, besides, application of addition of 200 mg/L SO2 and 100 mg/L sorbit acid to conserve low alcohol sweet claret. (Tran. by YUE Yang)