甜型葡萄酒生物稳定性研究

Study on the Biological Stability of Sweet Wine

由于甜型葡萄酒采用保糖发酵工艺,葡萄酒装瓶后,如果酵母过滤不彻底或灌装环节感染酵母菌,甜型葡萄酒在瓶内二次发酵的风险加大。本研究在于探索酵母难于进行二次发酵的甜型葡萄酒的安全含糖量和酒精含量值,以期为生产低风险甜型葡萄酒提供依据。

Because of the sweet wine still has sugar after fermentation, When wine was bottled, if the yeast filter incomplete or filling process of yeast infection, sweet wine was more risks in secondary fermentation in the bottle. This study is to explore that yeast is hard for the safety of the secondary fermentation of sweet wine sugar content and alcohol content value, provide the basis for production of lowrisk type of sweet wine.