家庭酿造红葡萄酒工艺条件的研究

Research on the Conditions of Red Wine Brewed Progress in the Family

通过测定几种市售鲜食葡萄与酿酒专用葡萄的平均粒重、含糖量、酸度等指标,比较和论述了它们在酿酒方面的差异,指出由于提子果胶含量较高、含酸量较低,故不宜选用提子酿造葡萄酒.

By measuring the index of average grain weight, sugar content and acidity of table grapes commercially available and wine-brewed dedicated grapes, the differences of brewing are compared and discussed. The article points out the reason why hard grapes should not be used to brew wine. The choices of raw grapes, containers, sugar volume and yeast have been analyzed. The author analyses and discusses the conditions of wine-brewed progress in the family on the basis of the further study on wine- brewed theory in combination with brewing practice in recent years.