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小容器酿造葡萄酒 被引量:69

Grape Wine Brewing in Small Containers
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摘要 小容器酿造葡萄酒要求原料必须正常成熟,原料预处理前降温至2℃;实验场地及用具要清洁、消毒,不锈钢设备及管道用1%的亚硫酸溶液消毒;干白葡萄酒发酵温度控制在10~15℃,酒精发酵温度控制在18~20℃;原料处理后用50mg/L的二氧化硫处理;干红葡萄酒浸渍发酵温度控制在20~25℃,浸渍5天,酒精发酵温度为15~18℃;葡萄酒陈酿过程中应冲氮密闭,并保证游离二氧化硫为30~40mg/L。装瓶前瓶必须清洗、杀菌、烘干。(孙悟) The following procedures were prerequisite for grape wine brewing in small containers: grape must ripen naturally; the tem-perature for the raw materials dropped at 2℃ before pretreatment; the test plants and facilities should be cleaned and sterilized and the stainless facilities and pipes sterilized by 1 % sulfurous acid solution; the fermentation temperatures of white grape wine and alco-hol controlled at 10~15℃ and at 18~20℃ respectively; raw materials managed by 50 mg/L SO2 after first management; fermentation temperatures of claret steeping and alcohol controlled at 20~25℃ and at 15-18 ℃ respectively and the steeping period was 5 days; ni-trogen-filling airtight fermentation of grape wine and guarantee of 30~40 mg/L dissociated SO2; winebottles must be cleaned, sterilized and dried before wine filling.(Tran.by YUE Yang)
作者 李 华
出处 《酿酒科技》 2002年第4期70-71,74,共3页 Liquor-Making Science & Technology
关键词 小容器酿造 葡萄酒 干白葡萄酒 干红葡萄酒 工艺特点 grape wine small containers brewing white grape wine claret
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  • 1王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,1999..

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