葡萄酒的自然酿造的加工工艺研究

Study on Technology in Natural Brew Production

主要研究了葡萄酒的自然发酵工艺,并分析了酿造中应注意的问题。结果表明:酒精发酵的最佳温度是在15℃~28℃的条件下利用葡萄表皮的自然酵母在6天~8天的时间内完成。果酸发酵的最佳温度条件是大于22℃进行发酵。经过两次发酵,葡萄酒能发酵完全。

This paper studies the technology of natural wine brewing and dicussed some issues in brewing process should be paid attention. Results shows that：Alcoholic fermentation is the optimum temperature of 15 ℃-28 ℃ conditions using natural yeast in the skin of grapes in 6-8 days to complete.Acid fermentation of optimum temperature is greater than 22℃ fermentation.