长城庄园香槟法起泡葡萄酒二次发酵工艺浅析  

A preliminary discussion on the secondary fermentation of Great Wall zhuangyuan sparkling wine

作　　者：孟庆[1] 赵清华[1] 

机构地区：[1]中国长城葡萄酒有限公司,沙城075400

出　　处：《食品工程》2008年第1期28-29,共2页Food Engineering

摘　　要：香槟酒是二次发酵酒,酿造工艺技术复杂。通过对决定香槟酒特色风味的瓶内二次发酵工艺进行分析,研究酿造具有法国香槟酒特色的中国式高档香槟法起泡葡萄酒关键工艺。Champagne is a sparkling wine produced by carrying out secondary fermentation of wine, its brewing process is complicated. The in-bottle secondary fermentation process which is performed the champagne style is discussed. The key brewing technology of Chinese top-ranked champagne method sparkling wine is researched.

关 键 词：长城庄园 香槟法起泡葡萄酒 二次发酵工艺 浅析 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]