红双味干红葡萄酒酿造工艺的研究  

Brewing technology of the Hongshuangwei dry red wine

作　　者：梁利和 

机构地区：[1]山东龙口酒厂,山东龙口265700

出　　处：《中国酿造》2009年第12期102-103,共2页China Brewing

摘　　要：红双味葡萄是具有2种口味即兼有玖瑰香和香蕉香味的葡萄新品种。以该品种葡萄为原料,采用干红葡萄酒的生产工艺,为提高葡萄酒香蕉后香的感觉,在酿造过程中再添加少量的香蕉。经3年～5年的非橡木桶贮存陈酿,酿制出的红双味葡萄酒酒香浓郁和谐、果香优雅、酒体丰满、完整。Hongshuangwei grape is a new type of grape with two flavors （Muscat grape and banana）. The brewing technology of dry red wine was investigated in this paper, in which, Hongshuangwei grape was used as raw material and some bananas were added to enhance its flavor. After 3 to 5 years of storage in non-oak barrel, the wonderful wine is produced.

关 键 词：干红葡萄酒 玖瑰香 香蕉 

分 类 号：TS262.6[轻工技术与工程—发酵工程]