摘要
1997～2000年,取自干旱地区糖高、酸低“双红”浆果,采用改良三段发酵新工艺和添加活性干酵母,下胶处理研制的单品种全汁酒(干红葡萄酒)初步获得成功。成品酒果香、酒香明显,干红山葡萄酒典型性强,酒度11.36%(V/V),残糖49.11g/L,总酸11.79g/L。总酸高于国家标准(GB/T15037-94)5.0～7.5g/L,感观和卫生指标符合国家标准。采用CaCO3、KHCO3和K2C4H4O6降酸效果明显,但带走香气。为酿制优质干红山葡萄酒,待进一步进行增糖、降酸的栽培技术调节和生物降酸研究。
During 1997～2000, an experiment was conducted by taking grape“ShuangHong”berry fromdry area containing high sugar & low acid ,and adopting the new technology of improved 3 stages fermenting& adding active dry yeast ,and making some clarify treatment etc, a special dry red wine with 100% grape juiceof single variety was produced successfully. The dry red wine has pleasant sweet flowery and fruity & typicalcharacteristics with 11.36% alcohol (V/V), 49.11g/l sugar remnants, 11.79 g/L total acid (which is higher thanstate standard 5.0～7.5g/L , GB.T15037-947), Visual and other sanitary index all accord with state standards.In the experiment, Caco3, KHCo3, and K2C4H4O6 was used for deacidification, the 3 reagents all has good resultfor decreasing wine acidity, but they lighten fragrance. It has yet to be studied further to making excellentquality dry red wine with wild grape by improving technology in viniculture such as adjusting sugar and acid, and in processing such as adopting bio-methods for deacidification etc.
出处
《中外葡萄与葡萄酒》
2001年第5期18-20,共3页
Sino-Overseas Grapevine & Wine
