| 低醇干白葡萄酒生产工艺的研究 |
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| 引用本文： | 高年发,高玉荣. 低醇干白葡萄酒生产工艺的研究[J]. 酿酒科技, 2000, 0(6): 76-78 |
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| 作者姓名： | 高年发 高玉荣 |
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| 作者单位： | 天津轻工业学院食品工程系天津 300222 |
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| 摘 要： | 研究了酒度４％左右的低醇干白葡萄酒的生产方法，将白葡萄原汁进行冷冻分离，将冷冻后含糖９０ｇ／Ｌ的低糖葡萄汁进行皮渣浸提、分离后，用融合子Ｇ２发酵至终，用ＳＯ２、山梨酸进行保藏，可制得酒度４％左右，果香突出的低醇干白葡萄酒。
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| 关 键 词： | 低醇葡萄酒 冷冻分离 保藏 低糖 SO2 山梨酸 |
| 文章编号： | 1001-9286(2000)06-0076-03 |
| 修稿时间： | 2000-09-08 |
Production Technology of Low - alcohol Dry White Wine |
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| GAO Nian-fa and GAO Yu-rong. Production Technology of Low - alcohol Dry White Wine[J]. Liquor-making Science & Technology, 2000, 0(6): 76-78 |
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| Authors: | GAO Nian-fa and GAO Yu-rong |
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| Abstract: | The methods of producing low-alcohol wine which alcohol content is about 4% by volume were studied. The new grape juice was frozen and separated into a high sugar fraction and a low sugar fraction. The sugar content of low sugar fraction was gradually increased with the increase of the freezing rate. When the sugar content of low sugar fraction ranged from 80g/L to 120g/L, the freezing rate was increased from 30.2% to 61.5% and the content of acid and dry matter of low sugar fraction was reduced somewhat. Through experiments, adding SO2 and sorbit acid,low-alcohol wine can be preserved well. |
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| Keywords: | low-alcohol wine freeze and separate preserve |
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