柳州巨峰冬葡萄干红葡萄酒酿造工艺研究  

Process Research of Dry red Wine for Kyoho Grape Harvested in Winter in Liuzhou

作　　者：战吉宬[1] 廖天生 李长龙[1] 何宏悉 

机构地区：[1]中国农业大学葡萄酒科技发展中心,北京100083 [2]柳州市现代农业投资有限公司

出　　处：《南方园艺》2013年第6期48-51,共4页Southern Horticulture

摘　　要：柳州巨峰葡萄发展迅速,但是,由于市场对鲜葡萄需求将逐渐饱和,葡萄生产效益逐渐下降。为了稳定葡萄的发展,提高葡农的经济效益,研究以柳州巨峰冬葡萄为原料,通过分析比较不同类型巨峰葡萄和赤霞珠葡萄的果实特性,明确巨峰冬葡萄的果实特点,针对其特点研究巨峰冬葡萄干红葡萄酒的酿造工艺。Liuzhou kyoho grapes develop rapidly, however, because the market requirement for fresh grape will be gradually saturated, the benefit of grape production is gradually declining. For the stable development of grape and the increase of grape growers＇ economic benefit, using Liuzhou kyoho winter grape as raw materials, and by analysing and comparing the fruit characters between different types of kyoho grape and cabernet sauvignon grapes to know about fruit characters of kyoho winter grapes, this study is to research the brewing technology of the dry red wine of kyoho winter grapes according to its characters.

关 键 词：柳州巨峰冬葡萄 酿造 工艺研究 

分 类 号：S663.1[农业科学—果树学]