红葡萄酒的酿造工艺及优化研究摘要:本文就红葡萄酒的生产工艺作出探讨,就红葡萄酒酒精主体发酵与浸渍过程同步进行的发酵策略,通过适当延长发酵时间达到增加红葡萄酒中多酚及有益色素如单宁的含量,同时采用苹乳发酵策略处理原料酒,达到降糖和增加酒肥硕感的目的,通过该工艺的探讨和优化以期为红葡萄酒的生产提出有益建议。关键词:红葡萄酒;发酵;探讨和优化IAbstract: In this paper, we will explore the production technologyof red the fermentation method that a simultaneous subjectfermentation and dipping process, increase the polyphenols in redwine and good pigment by extening the fermentation timeappropriatly,such as the content of , processing the raw material of wine throught malicacid-lactic acid fermentation process, to achieve the purpose ofreducing blood sugar and adding the sense of fat of wine. Through thediscussion and optimization of the process,in order to raise a goodsuggestions for red wine words: red wine, fermentation, discussion and optimizationII目录摘要: ........................................................................................................ IAbstract: ................................................................................................. II目录 ......................................................................................................... III1 引言 ....................................................................................................... 12 研究目的 ............................................................................................... 13 材料与工艺原理 ................................................................................... 材料 .................................................................................................... 红葡萄酒的生产工艺概述 ................................................................ 红葡萄酒生产的工艺流程图 .................................................... 葡萄的成熟与采收 ................................................................... 红葡萄的破碎加工 ................................................................... 红葡萄酒的主发酵 ................................................................... 红葡萄原酒的贮藏
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