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)
出处
《酿酒科技》
2002年第4期70-71,74,共3页
Liquor-Making Science & Technology