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浅述葡萄酒酒精发酵迟滞的原因和预防措施 被引量:2

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摘要 酒精发酵迟滞一直以来都是讨论最多的话题,法国早在20世纪初就提到了此类问题。当时通常采用添加酒精的做法来稳定发酵迟滞的酒。随着现代酿酒工业生产规模的不断扩大,实现高效、顺畅、安全的酒精发酵成为基本条件,酿酒工作者也必须在酿造过程中避免酒精发酵异常甚至停滞的现象发生。
作者 张毳
出处 《中外葡萄与葡萄酒》 2007年第3期58-58,60,共2页 Sino-Overseas Grapevine & Wine
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  • 1彭德华.影响葡萄酒质量的主要因素分析[J].中外葡萄与葡萄酒,2004(5):40-44. 被引量:24
  • 2侯保朝,杜风光,郭永豪,贾新成,刘代武.高浓度酒精发酵[J].酿酒科技,2005(4):93-96. 被引量:43
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