| 无醇葡萄酒的研制 |
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| 引用本文： | 高年发,陈志頔,张健.无醇葡萄酒的研制[J].酿酒科技,2006(11):48-50. |
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| 作者姓名： | 高年发 陈志頔 张健 |
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| 作者单位： | 天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222;天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222;天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222 |
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| 摘 要： | 以普通干红葡萄原酒为原料，采用刮膜式分子蒸馏器进行脱醇加工研制无醇葡萄酒，经普通干红原酒冷冻处理、除去沉淀、分子蒸馏脱醇、贮存、调配、过滤、灌装、巴氏灭菌、包装等工序，得无酒精葡萄酒成品，其所含酒度低于1％Vol，酒体澄清透明，滋味纯正，有葡萄酒的香气和风味，典型性强。
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| 关 键 词： | 无醇葡萄酒 分子蒸馏 脱醇 |
| 文章编号： | 1001-9286(2006)11-0048-03 |
| 收稿时间： | 2006-07-10 |
| 修稿时间： | 2006年7月10日 |
Development of Non-alcohol Grape Wine |
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| GAO Nian-fa,CHEN Zhi-di,ZHANG Jian.Development of Non-alcohol Grape Wine[J].Liquor-making Science & Technology,2006(11):48-50. |
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| Authors: | GAO Nian-fa CHEN Zhi-di ZHANG Jian |
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| Abstract: | Membrane-shaving molecular still was used to dealcoholize common claret to produce non-alcohol grape wine and the processing procedures of common untreated claret were as follows: freezing,precipitate removal,dealcoholization by molecular still,storage,blending,filtration,bottle filling,pasteurization and packing.The alcohol content of the product wine was less than 1 %Vol and the wine was clean and transparent and had pure taste and typical grape wine aroma and flavor.(Tran.by YUE Yang) |
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| Keywords: | non-alcohol grape wine mollecular still dealcoholization |
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