摘要
以普通干红葡萄原酒为原料,采用刮膜式分子蒸馏器进行脱醇加工研制无醇葡萄酒,经普通干红原酒冷冻处理、除去沉淀、分子蒸馏脱醇、贮存、调配、过滤、灌装、巴氏灭菌、包装等工序,得无酒精葡萄酒成品,其所含酒度低于1%Vol,酒体澄清透明,滋味纯正,有葡萄酒的香气和风味,典型性强。
Membrane-shaving molecular still was used to dealcoholize common claret to produce non-alcohol grape wine and the processing procedures of common untreated claret were as follows： freezing, precipitate removal, dealcoholization by molecular still, storage, blending, filtration, bottle filling, pasteurization and packing. The alcohol content of the product wine was less than 1%Vol and the wine was clean and transparent and had pure taste and typical grape wine aroma and flavor. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第11期48-50,共3页
Liquor-Making Science & Technology
关键词
无醇葡萄酒
分子蒸馏
脱醇
non-alcohol grape wine
mollecular still
dealcoholization
