人工催陈葡萄酒老熟的研究进展  

Research Progress on Artificial Ageing of the Grape Wine

作　　者：王英臣[1] 谭群[2] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]长春职业技术学院,吉林长春130033

出　　处：《黑龙江农业科学》2013年第10期137-140,共4页Heilongjiang Agricultural Sciences

基　　金：吉林省教育厅科研资助项目(吉教科合字[2010]第247号)

摘　　要：为改善葡萄酒的品质,降低生产成本,人工催陈葡萄酒近年来已成为酿酒界研究的热点。通过介绍人工催陈葡萄酒的方法与催陈机理,概括了人工催陈葡萄酒老熟的试验条件、过程和结果,重点总结了近年来国内在此领域取得的成果。To improve the quality of grape wine and reduce production cost, artificial ageing had become a hot topic of liquor-making industry in recent years. Some methods of artificial accelerated ageing of wine and princi- ple of these methods were introduced. The conditions, process and results of the experiment of artificial ageing were summarized, the domestic achievements in this field were emphatically summarized.

关 键 词：葡萄酒 人工催陈 研究进展 

分 类 号：TS262.6[轻工技术与工程—发酵工程]