葡萄酒冷冻工艺优化研究

Study on Optimization of Wine Freezing Process

制冷方式和设备的变化,可造成葡萄酒冷冻效果降低,为保证冷冻效率的稳定,对温度、辅料添加、循环时间和方式进行实验,以探究适合生产的优化工艺。

The change of refrigeration mode and equipment leads to the decrease of wine freezing effect. In order to ensure the stability of refrigerating efficiency, experiments were carried out on the temperature, the addition of auxiliary materials and the circulation time and the way. The optimum process suitable for production was found.