风干工艺对烟台产区红葡萄酒质量影响的研究

Effects of Air Drying Process on the Quality of Red Wine Made in Yantai

对烟台产区红葡萄品种原料进行不同风干程度的处理后酿酒,分析并评价所酿葡萄酒质量,评价风干工艺的作用。风干程度包括未风干、风干15%、风干25%、风干35%。结果表明,风干工艺对本实验用葡萄原料酿造的葡萄酒质量有明显的影响,其中15%风干程度的风干工艺处理可显著提升烟台产区的红葡萄酒质量。

Red grape planted in Yantai was processed by air drying in different degrees, then the quality of red wine produced by the processed grape was assessed, and finally the role of air drying was investigated. Air drying degrees included undried, 15 %-dried, 25 %-dried, and 35 %-dried. The results suggested that air drying process had significant influence on the quality of grape wine, and 15 %-dried processing could evidently improve the quality of grape wine.