桃红葡萄酒生产工艺

以赤霞珠等优良葡萄品种生产桃红葡萄酒，品质优良。要求果汁含糖量在１７０ｇ／Ｌ以上，含酸７．５ｇ／Ｌ以下，采用转动浸渍发酵工艺，酿制的葡萄酒色泽优美，清亮透明，具有优雅的果香和良好的稳定性。指出，不宜选用染色或易氧化品种原料，不宜采用热浸法，陈酿时间不宜过长，加入适量二氧化硫，酿制半干或半甜型酒为好。（一平）

Production Technology of Pink Wine

A pink wine produced with the excellent variety such as cabernet sauvignon has good quality.In the grape fruit juice,the sugar content was required above 170g/L and the acid content below 7.5g/L.Adopting the technology of rotating dipping fermentation,the wine has the colour beautiful,body clear and transparent, aroma elegant fruity and good stability .According to the experiment,the colouring and easy oxidation varieties are unsuitable to use as the raw materials,the heat-dipping method unsuitable to use and the aging time could not be too long.It is better to brew semi-dry or semi-sweet wine by adding proper sulfur dioxide.