浸渍工艺对红葡萄酒质量的影响  

Effects of Steeping on Claret Quality

作　　者：张莉[1] 王华[1] 张艳芳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《酿酒科技》2006年第6期82-84,共3页Liquor-Making Science & Technology

摘　　要：红葡萄酒酿造的主要环节是提取存在于红葡萄固体部分的物质,因此浸渍是酿造红葡萄酒的关键。本文对红葡萄酒的不同浸渍工艺中的传统浸渍法、热浸渍及CO2浸渍发酵进行了比较,并着重介绍了热浸渍对葡萄酒成分的影响。提出了为满足市场的更高要求,必须进一步优化红葡萄酒的各种酿造工艺。The main procedure in claret production is the extraction of solid substances from red grape fruits. Accordingly, steeping is the key to claret production. Different steeping techniques including traditional steeping method, heat steeping operation and CO2 steeping fermentation were introduced and compared in this paper and the effects of heat steeping on claret compositions were elaborated emphatically. In order to meet the higher requirements of the market, the steeping techniques must be further optimized in claret production. （Tran. by YUE Yang）

关 键 词：红葡萄酒 酿造工艺 浸渍 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]