摘要
介绍了低醇葡萄酒的生产方法和优缺点 ,研究了冷冻分离葡萄汁 ,利用融合酵母发酵生产低醇葡萄酒。同时讨论了低醇葡萄酒生产方法对感官品质的影响 。
This paper reviews the technologies available for the production of lowalcohol wines and surveys the advantage and disadvantage of these technoogies.The low-alcohol wines was produced,with technologies based on freeze concentration and fraction and yeast fusion.These methods effect sensory properties of the lowalcohol.The prospect of market is forecasted.
出处
《酿酒》
CAS
北大核心
2001年第6期98-101,共4页
Liquor Making
