分子蒸馏生产无醇干红葡萄酒的研究

Production of alcohol-free dry red wine using molecular distillation technology

利用分子蒸馏对干红葡萄酒进行脱醇实验,通过参数优化,使成品酒的乙醇含量由11.5%降至0.5%以下,同时最大程度地保持了原酒的风味、口感和色泽。

Molecular distillation Technology was used to remove ethanol from dry red wine. Under the optimal conditions, ethanol concentration decreased from 11.5% to 0.5%, and at the same time maintained the taste, colour and other properties of wine.