摘要
以密封罐法为基础，通过工艺创新和设备改进，探索出一种新型低醇低泡白葡萄酒的工业化生产模式：采用0℃低温与二氧化硫（游离二氧化硫30-35mg／L）相结合的工艺，中途终止酒精发酵，获得产品所需的糖度和酒精度；通过感官品评，确定泽山葡萄酒液80％、霞多丽酒液20％的最佳勾兑比例；经2次泄压工艺，获得产品生产所需的压力值，为0．30～0．34MPa。
Based on pot-sealed method, a new production mode of low-alcohol and low-sparkling white wine had been developed through techni- cal innovation and equipment improvement as follows： the combination of 0 ℃ and sulfur dioxide （free sulfur dioxide 30-35 mg/L）, then alco- holic fermentation suspended in midway to obtain the required brix and alcoholicity, the best blending ratio was 80 % Zeshan grape wine and 20 % Chardonnay wine, then using decompression technology to obtain the required pressure valve at 0.30-0.34 MPa.
出处
《酿酒科技》
北大核心
2013年第12期67-70,共4页
Liquor-Making Science & Technology
关键词
低醇
低泡
白葡萄酒
泽山葡萄
low-alcohol
low-sparkling
white wine
Zeshan grape
