| 葡萄酒酿造过程中调酸方法研究 |
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| 引用本文： | 陈继峰,杨美容,李绍华.葡萄酒酿造过程中调酸方法研究[J].酿酒,2005,32(1):35-39. |
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| 作者姓名： | 陈继峰 杨美容 李绍华 |
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| 作者单位： | 1. 中国科学院植物所,北京,100093;中国农业大学果树系,北京,100000
2. 中国科学院植物所,北京,100093 |
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| 摘 要： | 介绍了酸对葡萄酒质量的影响、影响葡萄浆果中酸度的因素 ,以及为了提高葡萄酒的感官品质和保持葡萄酒的质量所进行的降酸方法和补酸方法研究
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| 关 键 词： | 葡萄酒 降酸 补酸 |
| 文章编号： | 1002-8110(2005)01-0035-05 |
| 修稿时间： | 2004年7月9日 |
Study on Wine Acidity Adjustment in Winemaking |
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| CHEN,Ji-feng.Study on Wine Acidity Adjustment in Winemaking[J].Liquor Making,2005,32(1):35-39. |
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| Authors: | CHEN Ji-feng |
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| Affiliation: | CHEN Ji-feng~ |
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| Abstract: | This paper focused on several aspects which concerned wine acidity adjustment. The discussed items included the effect of acidity on wine quality, the factors of influencing acidity in grape berries, and in order to improve wine organoleptic quality and stability to conduct the methods of wine deacidification and acidification. |
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| Keywords: | Wine deacidification acidification |
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