不同澄清工艺对无核紫桃红葡萄酒品质的影响

Effects of Different Clarification Technologies on the Quality of Monukka Dry Roses Wine

分析比较无核紫葡萄汁在不同澄清处理过程中主要指标的变化,并对澄清葡萄汁酿造得到的葡萄酒的品质进行比较。结果表明:皂土蛋清粉复合澄清剂可获得良好的澄清效果但对葡萄酒品质的负面影响明显,高温酶解澄清法无论是澄清效果还是最终所得葡萄酒的品质均明显优于传统澄清法。

Changes of main indexes of Monukka grape juice in different clarification processes were analyzed and compared. The quality of wine brewed from clarified grape juice was compared. The results showed that the compound clarifier of bentonite-meringue powder could obtain good clarification effect, but it had obvious negative effect on wine quality. The high-temperature enzymatic clarification method was superior to the traditional clarification method in both the clarifying effect and the quality of the final wine.