Technology and attention problems of home-brewing grape wine

为了提高家酿葡萄酒的质量,简述了家酿葡萄酒从选料到贮存各部分的操作工艺及应注意的问题,提出葡萄破碎后应添加亚硫酸及酵母,以保证发酵的正常进行;应加强前期发酵、后期发酵和葡萄酒贮存期间的环境温度管理,以提高葡萄酒质量;开展人工澄清及勾兑,可使酒液清澈透明、香气浓郁、口味醇厚。 In order to improve the home-brewing grape wine quality,the operating technologies and attention problems at the operating processes of brewing grape wine from se...

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Bibliographic Details
Published inAnhui nongye kexue Vol. 40; no. 5
Main Author Bai Dujuan, Northwest Agriculture and Forestry University,Yangling(China),College of Enology
Format Journal Article
LanguageChinese
Published 01.02.2012
Subjects
CALIDAD
GRAPES
http://www.fao.org/aos/agrovoc#c_3359
http://www.fao.org/aos/agrovoc#c_6400
http://www.fao.org/aos/agrovoc#c_7644
http://www.fao.org/aos/agrovoc#c_8406
QUALITE
QUALITY
RAISIN
TECHNOLOGIE
TECHNOLOGY
TECNOLOGIA
UVA
VIN
VINOS
WINES
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Summary:为了提高家酿葡萄酒的质量,简述了家酿葡萄酒从选料到贮存各部分的操作工艺及应注意的问题,提出葡萄破碎后应添加亚硫酸及酵母,以保证发酵的正常进行;应加强前期发酵、后期发酵和葡萄酒贮存期间的环境温度管理,以提高葡萄酒质量;开展人工澄清及勾兑,可使酒液清澈透明、香气浓郁、口味醇厚。 In order to improve the home-brewing grape wine quality,the operating technologies and attention problems at the operating processes of brewing grape wine from selecting materials to storing were outlined.In order to ensure the normal fermentation,sulphurous acid and yeast should be added after grape had been crushed.In order to improve wine quality,the management of ambient temperature at pre-fermentation,post fermentation and wine storage stage should be strengthened.In order to make crystal clear,aroma,and mellow taste wine,artificial clarifying and blending should be carried out.
Bibliography:Q02
2013002410
ISSN:0517-6611