【摘要】 研究利用浸渍巨峰葡萄果浆酿制桃红葡萄酒。分析果浆处理和工艺对桃红葡萄酒品质的影响。结果表明,控制果浆色度在2.5~3.0作浸渍过程终点,浸渍结束后分离不超过30%果浆量,调整含糖量为26%并加入酵母进行主发酵。按常规经后发酵、澄清、过滤与检测合格后酿造出桃红色、清亮透明、怡悦和谐的果香与酒香并具有恰当收敛性与酒体完整的桃红葡萄酒。更多还原

【Abstract】 The rose grape wine was produced using dipping juice of kyoho grape, and the effect of grape plasma treatment and brewing technology on the quality of the rose grape wine was analysed. The result showed that the suitable terminal point was at the juice chroma of 2.5-3.0, less than 30% of the grape plasma separated when finish dipping, sugar content 26%, and yeast was added to process main fermentation. After fermentation, clarification, filtration and detection, the rose grape wine showed rose colour, clear and transparent, accompanied with fruity aroma and appropriate astringency.更多还原