摘要
葡萄经破碎、压榨澄清后 ,用融合子发酵至酒度 4 左右中止 ,用SO2 和山梨酸进行保藏 ,可制得酒度 4 左右 ,果香突出的低醇甜白葡萄酒。
his paper studied the metheds for production of the low-alcohol and sweet-white wine whose alcohol content is about 4% by volume grape was crushed cleared and then was fermented with the strain G2 by stopping fermentation technique the low-alcohol wine which contains 4% by volume alcohol were brewed Adding SO 2 and sorbit acid the low-alcohol wine which has strong fruit flavor can be preserved well
出处
《酿酒》
CAS
2000年第5期81-83,共3页
Liquor Making
关键词
低醇
葡萄酒
澄清
中止发酵
保藏
Low-alcohol
wine
clear
stopping fermentation
preserv.0
