| 影响家庭自酿红葡萄酒四个理化因素控制研究 |
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| 引用本文： | 黄胜君.影响家庭自酿红葡萄酒四个理化因素控制研究[J].辽东学院学报(自然科学版),2010,17(3). |
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| 作者姓名： | 黄胜君 |
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| 作者单位： | 辽东学院,实验中心,辽宁,丹东,118003 |
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| 摘 要： | 破碎酿造法是家庭自酿红葡萄酒较为常用的一种方法,葡萄品种的选择,酿酒器具的消毒,温度的控制,加糖量的多少,发酵时间的长短,对红葡萄酒的品质影响较大,文章对酿酒葡萄和自酿红葡萄酒的pH值、含糖量、品质特征进行了仪器检测与品评分析,目的为人们能够更好地自酿出味美健康的红葡萄酒提供理论依据。
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| 关 键 词： | 家庭酿酒 红葡萄酒 理化因素 控制 发酵 |
Physicochemical Index Control in Making Red Wine in Families |
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| HUANG Sheng-jun.Physicochemical Index Control in Making Red Wine in Families[J].Journal of Liaodong University：Natural Sciences,2010,17(3). |
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| Authors: | HUANG Sheng-jun |
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| Affiliation: | HUANG Sheng-jun(Experimental Center,Eastern Liaoning University,D,ong 118003,China) |
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| Abstract: | The quality of house-made red wine is affected greatly by grape variety,wine-making instrument disinfection,temperature,sugar-added amount and fermentation time.The pH,sugar content,quality of the grape and household-made red wine were detected and analyzed,by which some advice is proposed. |
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| Keywords: | red wine making wine in family physicochemical index control fermentation |
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