吐鲁番无核白甜葡萄酒的研制

Development of Turfan Anucleate White Sweet Wine

以吐鲁番无核白葡萄为原料研制无核白甜葡萄酒,发酵温度为18～22℃;在糖度降至8%左右,密度在1.010g/cm3左右时,添加亚硫酸中止发酵,亚硫酸的添加量为16mL/100L无核白发酵醪。研制的无核白葡萄酒颜色呈淡金黄色,新鲜感较好,具有清淡的果香味,风味清雅,风格典型。

Anucleate white sweet wine was developed as follows： Turfan anucleate white grape used as raw materials, fermentation temperature at 18～22 ℃, and sulfurous acid （addition level as 16 mL/100 L） added to stop the fermentation as sugar content dropped to 8 % and the density as 1.010 g/cm^3. The developed wine was golden yellow in color and had fresh and agreeable taste and typical wine styles.